The interesting shift isn’t just that restaurants added a

The interesting shift isn’t just that restaurants added a few zero-proof drinks — it’s that serious spots are building them into the menu the same way they think about wine pairings or dessert programs. Once the drink has its own texture, bitterness, aroma, and pacing instead of pretending to be a fake gin and tonic, people order it because it’s delicious, not because they’re “skipping” something.