| Jun 25, 2013
What's your favorite vegan entree with cabernet sauvignon? Sorry, it's a question always needing an answer here in California.
— Terry Hall, Calistoga, Calif.
What a great question, Terry. Given your gastronomic background — you were a...
| Jun 13, 2013
*1/2 (out of four)
We’re all so busy, says master sommelier candidate Ian Cauble, “How often do you [stop] and smell something?”
Um, there’s a reason Ferris Bueller emphasized looking around, not smelling. Who wants more free...
| Jan 16, 2013
Mario Batali is the award-winning chef behind 24 restaurants including Eataly, Del Posto and his flagship Greenwich Village enoteca, Babbo. In the coming year, Mario will use this twice-monthly column to answer questions submitted via social media and...
| Dec 13, 2012
Four days before opening night, Del Frisco's Double Eagle Steakhouse is buzzing with the energy of hundreds of workers. Tables are topped with white linen and set with wineglasses, even though they'll all be refreshed before the doors open for real. One...
| Dec 13, 2012
At one point of a dinner at Elizabeth restaurant, I was served a dark and rich maitake-mushroom tea (really a clarified broth) while a pure-white device on the table played Jefferson Airplane's "White Rabbit." Which made me think that chef/owner Iliana...
| Dec 18, 2012
Q: I have a co-worker and dear friend who seems to have met Mr. Might-Be-Right. The parents have all met and are completely copacetic. This is their first Christmas together and she wants to get him a few impressive things. He's a member of a wine-tasting...
| Jan 1, 2013
Q: I have a 2008 German Eiswein, and I haven't had it stored in a refrigeration unit since I got it. I was wondering if it is still good to drink. I have had the bottle stored upright in a dark cabinet that stays room temperature. Does it only need...
| Jul 26, 2012
| 2:38 PM
Into a live music scene already stuffed with clubs, City Winery promises something different: Music and food in a wine-country atmosphere.
But will it be enough to draw traffic from already well-trafficked clubs and restaurants within miles, if not a...
| Aug 16, 2012
| 9:58 AM
Lewis Black goes from zero to peripatetic faster than almost anybody you've met, or seen.
The comedian's ire is our expectation and our treat, and in an audience before him, we relish the F-oaths delivered to Facebook, to politicians, even to us. We root...
| Jan 31, 2013
After a 2012 season in which Next presented the ethereal flavors of El Bulli, the seafood-centric family food of Sicily and the infinite subtleties of Japanese kaiseki, chef Dave Beran and company are getting assertive in 2013. "The Hunt," Next's...
| Feb 7, 2013
Given chef Curtis Duffy's curriculum vitae — his work at Alinea, the two Michelin stars awarded to Avenues restaurant on Duffy's watch — there really wasn't any question whether Grace, Duffy's first solo effort, would be good. Just how good....