The reincarnation of Charlie Palmer’s Manhattan flagship restaurant, Aureole, includes a display of 3,500 wine bottles in a vaulted mezzanine
When chef Timothy Hollingsworth took over the helm at The French Laundry (TFL, to insiders) one might have expected some anxiety on his part.
If you’re seeking stylish ambiance and a star-studded New York social scene along with great cuisine, check out the Standard Grill, the la
A top French chef will open a restaurant in the Bright Light City while a young American chef expands his presence in the City of Ligh
"I apply Coco Chanel’s theory of getting dressed to my cooking," says Michael White, the Michelin-starred chef of Manhattan’s new and alre
Holiday Dinner by Kelly Wearstler
Twenty years after he opened Aureole, his first restaurant, culinary impresario Charlie Palmer decided it needed a makeover.
Built in 1907 as a men’s-only bar within the Plaza Hotel, the Oak Room has remained a legendary establishment for more than a century.
"Simplicity is luxury," says hotelier Phil Sherburne in describing his vision for Bardessono, a resort and spa in the Napa Valley town of
There are many components to a memorable meal—food, wine, company, and setting.