Share |

Articles

The opportunity to meet winemakers and discover 10 tasting rooms which participate in the Pacific Coast Wine Trail tempted me to take a week-long road-trip along a 28-mile stretch of the famous California Highway 1 Discovery Route.

While Chef Bahr is known for his winning appearance on the Food Network’s Chopped! as well as his command over ingredients such as oysters and duck, there is something else on the table at Restaurant Cotton and it’s no novelty.

As a restaurant group whose menu mix is predominantly seafood we often find ourselves encouraging diners to indulge their natural red wine preference, despite whatever myths they may have absorbed over the years about white wine being the exclusive appropriate selection for whatever swims.

DK's Top 10 city guides challenge you to compare your lists to their lists.

A wander along the aisles of the San Francisco Winter Fancy Food Show revealed select specialty food and beverage items that can brighten the menu and make lives easier for chefs and bartenders.

 

France has three regions which produce great brandies.  But only one of these spirits is born in the orchard instead of the vineyard.

Are you looking for a cocktail suitable for your Oscars™ viewing party? Try this gold-colored sparkler made with bourbon and sparkling apple juice.

How an obscure tasting in France 40 years ago changed the American wine industry - and why it is still relevant today.

Clairet - not 'claret' - from Bordeaux can combine the best qualities of a red and a pink.

Accessing a wine’s relative level of excellence happens at the point of tasting, while the quality of wine will result from its development and processing from grape to glass.

Is your restaurant missing out on opportunities to profit from beer? Far too many operations offer a narrow range of beers that barely differ in flavor. Yet quality beer ranges as widely in style and is as food friendly as wine.

Over the course of my travels, I chat with restaurateurs and hear the latest hot industry topics. Recently, much of the talk has been about screw caps and how to deal with them. This column addresses the presentation of screw-capped wines on the list. We will also explore ways to present a screw-capped bottle of wine with as much integrity and ceremony as those closed with corks.

Sardinia is actually where Vermentino reaches it’s fullest expression due to the climate and soil. You can find it in two styles – one is fresh and vibrant, with crisp acidity. And the other is more structured and complex, with time spent on the lees.

Since Danny Meyer’s announcement about his no-tipping policy, restaurateurs around the country have been sitting up and taking notice.

Why don't more restaurants give cooking classes to lure customers?

Though there is some industry in the vicinity of its largest city, Bari, a countryside patched together with vineyards, olive groves, and fields of wheat testifies to Apulia’s most important products.

Although chef and food service uniforms are steeped in tradition, today's chef uniforms are anything but customary. Gone are the 19th century chef whites, as they are replaced by looks that reflect modern needs, individual personality, and branding.

Some thoughts on giving your fork and knife a rest.

Everyone has a favorite coffee shop in Manhattan. We each like to think ours is somehow better than everyone else’s, as if we would not be seen in any other spot. I doubt there is a single best coffee shop; there are too many great coffee places in New York (think Eddie Murphy grinning while showing off the “world’s best coffee” in Coming To America). That said Irving Farm is my favorite shop on the Upper West Side and the company from which I buy all of my coffee; it has become a second home to me.

The latest Nebbiolo releases have arrived. Here’s an up close look at 2011 and 2012 Barolo, Barbaresco and Roero at historic and innovative wineries in the Alba area.

Before reading, take a guess where the Okanagen is. Pat yourself on the back if you are correct.

      A lifetime ago, or so it seems, I tended bar in the White Elephant, an iconic resort hotel on the island of Nantucket. This was the beginning of my interest and education into the world of wine and spirits.

St. Francis is targeting its Reserve Tier reds at the $100 mark on steak house and white table cloth wine lists.