About the author

Michalene Busico

Deputy Editor

As the deputy editor, Michalene Busico oversees Robb Report’s coverage of dining and restaurants, art, antiques, and cigars. Before joining the magazine, she was the New York Times’ Dining-section editor, a deputy features editor at the Los Angeles Times, and the executive editor at Entrepreneur magazine. She has directed coverage of travel, cars, food, home, fashion, entertainment, and business, and is the editor of one cookbook, The Chefs of the Times, and a coauthor of another, Gourmet Cooking on a Budget.

<<Back to Spirits: Bleu Hawaii
More Stories From Michalene Busico
“If I pour you a glass of Merlot, I guarantee that before you pick up the glass you’re tasting every Merlot you’ve ever had or even think you’ve had. Blind tasting frees you from that.” —Shayn...
Sommeliers have their own version of the desert-island question: If you could drink from only one region for the rest of your life, what would it be? For Ryan Stetins, wine director for the Ritz-...
The American game culture is almost as old as the country itself.
Visitors trekked to Maastricht, the Netherlands, for the March opening day of the European Fine Art Fair.
The lush Austrian countryside is home to some of the world’s leading makers of eau-de-vie.
Rijks, an elegant new restaurant attached to the Rijksmuseum in Amsterdam, has been designed to showcase the Netherlands’ most stellar ingredients.
Scott Torrence evaluates, assesses, and drinks some of the greatest vintages in the world.
There may be no car collectors more fanatical than Porsche collectors.
Many luxurious upgrades for the kitchen crowd the market.
Curtis Stone, the Australian chef, is trying something new: opening his first restaurant.