When it comes to brunch, New Yorkers are fanatical, but they’re also discerning.
Once an obscure and marginalized commodity, craft beer has grown increasingly popular in recent years, to the point that artisanal brews are now popping up on the radars of the most passionate food
Just as there are cult wines (think Screaming Eagle), there are cult olive oils. In fact, many top vintners also produce vintage-dated, estate-grown, cold-pressed, extra-virgin olive oil.
As decreed in the bylaws written in grease on the curbs outside of Pat’s King of Steaks and Geno’s Steaks in Philadelphia, the almighty cheese steak is a humble affair.
If you’ve never examined a pre-1930s cocktail book, you should. It provides an enlightening glimpse into how our modern-day cocktails evolved. It also reveals a few surprises.
Founded in 1988 in Ashland, Ore., during the early upswing of what became the U.S.
A carefully controlled amount of water can be found at the core of any expertly crafted cocktail; it’s why the most proficient bartenders will either shake or stir a libation until the shaker frost
The twirling spits of a rotisserie are among the most ancient of all cooking tools, and the fare being served at Rotisserie Georgette, a ne
The martini, one of our most popular and sophisticated cocktails, has been around long before it became the “spirited” 1960’s Mad Men TV co-star.
At the risk of sounding like a commercial for a Hallmark Channel original movie, we acknowledge that the holidays are all about creating lasting memories with the special people in our lives.
A visit to Twin Farms offers a relaxing retreat to a boutique Relais & Châteaux resort in pastoral Vermont, but it also promises decaden
New York City offers a wealth of fine cocktail establishments, which is something to always be thankful for, especially around the holidays.
When we think of Thanksgiving, we can’t help but think of a grand holiday meal.
Traditions may keep us tied to our cultural narratives, but the traditional Thanksgiving feast is one story with a disappointing ending.
With colder weather comes the desire for indulgent, over-the-top dining experiences.
Decadence, according to some dictionaries, is defined as unrestrained gratification; and the gratification that comes from a languid sip of Pappy Van Winkle—one of the rarest and most prized bourb
Pistol in Shakespeare’s The Merry Wives of Windsor famously claims, “the world’s mine oyster.” The metaphor has been used countless times since, but on the topic of oysters themselves, al
The consumption of oysters emerged as a status symbol as far back as the late 19th century, when California gold miners, fresh off a successful find, would saddle up to the bar and order a dozen o
Since graduating from the Culinary Institute of America, chef Galen Zamarra has trained under renowned French masters such as Michel Bras, Alain Passard, and Georges Blanc.
Recently, the finest Bloody Mary purveyors have taken to the sea.