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  1. Celebrated Chef Alain Ducasse, renowned for the contemporary French cuisine that graces the tables of Adour at the St. Regis New York and in Washington, D.C., prefers small, intimate dinner parties...
  2. Chef Mario Batali, whose distinctive restaurants include Carnevino Italian Steakhouse in Las Vegas and Babbo, Del Posto, and Eataly—the newly opened 50,000-square-foot Italian-food überemporium on...
  3. For many gourmands, Thomas Keller represents the face of American haute cuisine. Although he spent much of his youth working in restaurants and, in 1983, moved to Paris (where he found positions in...
  4. Chef Todd English is a busy man. In just the past six months he opened several diverse restaurants from coast to coast—including Ça Va, a French-style brasserie in New York; Todd English P.U.B. in...
  5. Cooking is a way of life in Bilbao, so much so that the city contains several gastronomical societies (formed mostly of men and numbering anywhere from 20 to 100 members). These societies often take...
  6. When your sweetheart craves the traditional gift of chocolates, Burdick Chocolates delivers imaginative creations beautifully presented. Its confections include dark-chocolate ganache with fig and...
  7. Each treat from Xocolatti is a tiny treasure. Founded by the 24-year-old entrepreneur Shaineal Shah, the Manhattan boutique creates sparkling purple passion-fruit truffles and slates of white and...
  8. Tucked away inside the sprawling kitchen at Le Meurice hotel in Paris is a new private dining room serving unique menus created by Michelin-starred executive chef Yannick Alléno. The quiet, cozy...
  9. It’s an unexpected location for a fine restaurant, but since California has its share of car lovers, it seems to make sense that Cohn Restaurant Group, which operates more than 15 restaurants in...
  10. To celebrate its five-year anniversary, the Farm at Cape Kidnappers in Hawke’s Bay, New Zealand, is inviting 44 guests to enjoy an exclusive food and wine weekend with New Zealand native celebrity...

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