Beachfront restaurants in Los Angeles are better known for their views than for their cuisine, which makes the new Catch Restaurant & Sushi Bar at Casa del Mar (
The new mocha coffee from Sanani (www.sanani.com)—which the Plano, Texas, company offers through its web site only, at a price of $24 for an 8
Chef Eric Ziebold intended his Parker House rolls to be a trifle between courses at CityZen, his Washington, D.C., restaurant—he does not even list them on the menu—but they have become one of Cit
Listening to Bach’s Cantata no. 131 and talking about cheese while tending to the machinery that tugs on the teats of his Jersey cows—is there a better way to spend a Sunday morning in Vermont?
Rod Browne Mitchell sometimes rises early to go fishing aboard his 23-foot powerboat before heading to his office in Portland, Maine.
Alain Ducasse’s vaunted ability as a chef might by matched by his flair for selecting restaurant sites.
The Santa Monica, Calif., restaurant Whist occasionally hosts a bit of dinner theater; call it a fowl play.
Raymond Blanc is gaining mastery over mushrooms, inside and out. Having conquered them within the bounds of his kitchen, the French chef is attempting to grow them on his property.
Restaurant Guy Savoy, Las Vegas
Fu-Tung Cheng, owner of Cheng Design (510.849.3272, www.chengdesign.com) in Berkeley, Calif., initially had no plans to e
Ad Hoc (707.944.2487), as its name suggests, was conceived by Thomas Keller for a very specific purpose: to generate some cash flow from the former Wine Garden restaurant in Yount
Sometimes," says chef Terrance Brennan, "change for change’s sake is good." Thus for the sake of change, at least, Brennan ordered a top-down renovation of Picholine (
For those with sufficient foresight, the wait for jamón Ibérico bellota is nearly over.
Those shiny black Suburbans seen ranging British Columbia’s Fraser Valley are not transporting foreign dignitaries; they are carrying epicureans to the area’s best farmers, winemakers, bakers,
Jing Tio opened Le Sanctuaire four years ago for a selfish but sensible reason.
Following his 2005 U.S.
San Francisco TreatRestaurant Gary Danko, San Francisco
Taking the PlungeAlinea, Chicago
Creole ClassicArnaud’s, New Orleans
You Must Try ThisAl Forno, Providence, Rhode Island
If it had been introduced in the age of ocean liners, the $15,000 Chocolate Picnic Steamer Trunk from the MarieBelle chocolate company (
To his surprise, chef Walter Scheib III does more talking than cooking these days. Since leaving the White House in 2005, following 11 years of feeding presidents Bill Clinton and George W.
Nancy Patton’s Haute Goat Creamery (www.hautegoatcreamery.com) in Lubbock, Texas, is a small operation: just herse
During a September training session for what will be his most challenging competition, Gavin Kaysen was struggling with a crucial technique.
A shipment of $200 worth of Michel Cluizel chocolate, selected by you from the company’s range of offerings, every week for the rest of your life.
Dine at the Modern, located inside the Museum of Modern Art (MoMA) in Manhattan, and just as you are about to leave, a member of the wait staff will present you with a gift bag containing a cell
Cooking, like sports, is a young man’s game: A body can take only so many years of 12- to 14-hour
To those foodies who ponder such matters, it seemed inconceivable that Philadelphia restaurant mogul Stephen Starr could lure Masaharu Morimoto from Nobu, Manhattan’s reigning Japanese fusion esta