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.

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More Stories From Michalene Busico
Justin Smillie of Il Buco Alimentari & Vineria, New York City Nominating Chef Nancy Silverton Location The Ritz-Carlton New York, Central Park, an uptown address for Smillie’s downtown style. The...
A weekend trip for six to Reims, France, for the ultimate Champagne brunch, served at Krug’s Clos du Mesnil vineyard, prepared by the Michelin two-star chef Arnaud Lallement, and paired with Krug...
One of the most opulent spaces in New York City—the gilded Villard Mansion on Madison Avenue—has embarked on a glittering new chapter as part of a $140 million renovation of the New York Palace Hotel...
The farm-to-table movement is a relatively recent arrival to Cape Town, but it has been embraced with fervor…
Colin Field, the man widely known as the best bartender in the world, is mixing a drink. It is called La Tomate, and he begins by barely crushing ruby chunks of tomato in a rocks glass—just bruising...
After 13 years of heading the kitchen at Marinus, the for­mal restaurant at the 57-room Bernardus Lodge in Carmel Valley, Calif., chef Cal Stamenov is exploring the wild side. The restaurant reopened...
Nancy Silverton discovers a decidedly West Coast point of view in New Yorker Justin Smillie . Nancy Silverton is a genius at taking the food people love and sometimes takefor granted—bread, burgers,...
In 2009, Anya Fernald was presented with 10,000 acres of dry land below Northern California’s Mount Shasta and issued a challenge by the owner: Make it productive and profitable. The soil was too...
Wolfgang Puck, one recent warm winter evening, is describing the epiphany he had about three years ago when he walked into Spago Beverly Hills, the flagship of his 100-restaurant-plus empire. "You...
Great beans bring out the best in any coffee maker. And Tonx, a Los Angeles–based subscription service, will keep coffee lovers supplied every other week with a 12-ounce bag of extraordinarily fresh...

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