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.
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.
Any restaurant that opens without a solid beverage program in place risks disappointing clientele who are increasingly cocktail-savvy.
In January I joined bartenders from Istanbul and Vienna to judge a Diplomático Rum competition in Budapest.
Twelve restaurants where the bar is raised to exceptional standards. by Alia Akkam