In a town where attention is often galvanized by temporary things -- pop-up restaurants, the small explosions of sudden food trends, your dinner as Instagram -- it's far too easy to forget that there are some restaurants that have been going, and going strong, for years. Then they have anniversaries ... More >>
There are many perfect food pairings in the world -- Sauternes and foie gras, Muscadet and oysters, Champagne and potato chips, Barolo and truffled anything -- but no pairing in the world is so perfectly simple as the pairing of Marcona almonds and fino sherry.
These are the rich, flavorful almond ... More >>
Hank Shaw is one of those people whom you really, really hope can pull off a truly great cookbook in his just-released Hunt, Gather, Cook: Finding the Forgotten Feast.
If you don't know him, Shaw is the man behind Hunter Angler Gardener Cook, a blog that is about Shaw living out those four ... More >>
Lisa MattsonChianti, Italy's Castello de Volpaia is one of 130 wineries pouring at Viva Vino LAThere's much more to Italian wine than Pinot Grigio. The number one U.S. import is only one of the 3,000 kinds of grape varieties that grow on the Italian peninsula. Learn about the many others this ... More >>
Why does anyone need 16 amaros? "A man needs choices every once in a while," says bartender extraordinaire, Julian Cox, whose cocktail menu for Sotto, which should officially open to the public next Wednesday, is designed around Italian liquors like sambucca, Campari and grappa.
Look for an amar ... More >>
J. GarbeeCristiano Creminelli Requests You Read Before EatingSome foods simply don't translate well between continents. Italians are often quick to voice their distrust hatred of the oddity called peanut butter (Alice Waters to the cookie rescue), while Americans are not always sure what to d ... More >>
Anne FishbeinLou Amdur, of LOU: A Wine BarIn part one of our conversation with Lou Amdur, owner of Lou: A Wine Bar, we asked him for suggestions about what to drink on New Year's Eve, and he sang the praises of yeasty proseccos and fizzy red lambruscos (especially the ones made by third gener ... More >>
In an era when chefs become famous for their foie gras cotton candy, oxtail poutine or frog legs in begonia sauce, Scott Conant, the New York chef who just opened Scarpetta in Beverly Hills, may be best known for his $24 plate of spaghetti in tomato sauce, a dish that presumably even his most ... More >>