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
From an intriguingly spiced pumpkin soup to a golden turkey smoked over hay and pinecones, the Thanksgiving feast is transformed in the hands of a creative chef. We asked 10 of the best across the...
If you think about it, today’s best restaurant trends—the reverence for seasonal local ingredients, classic regional dishes, and big, indulgent flavors—also define our annual Thanksgiving feast. With...
With a new generation of bottled cocktails, precisely crafted & barrel‑aged drinks are just a twist away. The boom in batched cocktails has had a side benefit for the home bartender: Leading...
Retro American classics are inspiring some of the most exciting new dishes on local menus.
As Napa’s most influential winery celebrates a half century, we toast a few of its finest vintages. Fifty years ago, Robert Mondavi built a big, beautiful winery in Napa Valley and started making...
In 1999, during the rowdy heyday of the cosmopolitan and the sweet martini, Sasha Petraske opened a small bar on Manhattan’s Lower East Side called Milk & Honey. In many ways, this civilized...
Sommelier Erik Johnson has been on an enviable spree. Restocking the wine cellar of the French Laundry in Napa Valley as part of the restaurant’s extensive renovation (due to be completed this fall...
The art deco–style dining room at Gwen ( gwenla.com ) in Hollywood sparkles with chandeliers and stars, a showplace beneath a proscenium arch that leads all eyes toward the open kitchen—chef Curtis...
Michael Tusk, the talented chef and owner of Quince in San Francisco, has created a new farmer’s-market tasting menu, which in turn inspired a Friday-morning market in front of the restaurant and a...
For those who take grilling seriously, Lone Mountain Wagyu ( lonemountainwagyu.com ) has a tempting proposition. The New Mexico company’s ranch, which raises full-blood wagyu cattle on 27,000 acres...

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