A sommelier’s day encompasses far more than roving between the cellar and myriad tables, decoding what their customers really want to drink, and spouting off astute suggestions to match with their ...
At Providence, the upscale seafood restaurant in Los Angeles, Chef Michael Cimarusti imaginatively pairs abalone with avocado and tortilla, and white seabass with artichoke and buttermilk. ...
In the final throes of summer, light, simple cocktails are clamored for.
On a recent morning, I walked into one of the coffee shops where I usually kick off a day of writing over an iced Americano and a Swedish cardamom bun.
A simple, sweet-tart Margarita is often all that’s needed on a sluggishly hot night.
Soaring temperatures brings out the best in cocktail experimentation.
Any restaurant that opens without a solid beverage program in place risks disappointing clientele who are increasingly cocktail-savvy.
Light and breezy drinks of the rum and gin variety are about to dominate the season, and here are four bottles that invite cocktail experimentation.
In January I joined bartenders from Istanbul and Vienna to judge a Diplomático Rum competition in Budapest.
Spirited SuccessesTwelve restaurants where the bar is raised to exceptional standards. by Alia Akkam
