We ordered off the wine list a bottle of Selosse, which seemed slightly evolved and tired. It was a major disappointment. We then moved into the 2003 Chave white Hermitage and 2003 Chapoutier Ermitage...

Thanks to a dear friend, I got to know the prodigious Chef Masa Yoshi Takayama when he was cooking, or should I say slicing, in Los Angeles. Since he’s been...

My favorite chef for savory, full-flavored, creative, soulful food is Chef Olivier Müller, a young, 30 something fellow who apprenticed under Daniel Boulud, and runs Daniel’s modern bistro in NYC....

My favorite chef for savory, full-flavored, creative, soulful food is Chef Olivier Müller, a young, 30 something fellow who apprenticed under Daniel Boulud, and runs Daniel’s modern bistro in NYC....

Leslie Rudd, owner of Dean and DeLuca as well as Rudd Estate Winery, is also the proprietor of one of the country’s finest “comfort food” restaurants, Press. Comparable to one...

This “Rarest of the Rare” charity dinner benefitted the Hospice du Rhône and the Johns Hopkins Cancer Clinic, and it was a great night for Rhône wine enthusiasts. Colorado retailer...

This was my first meal at Veritas since their famous chef Scott Bryan left, replaced by one of the sous chefs that had worked for Daniel Boulud for many years,...

Essentially, this is my go-to place when I am working in northern California. After working until seven or eight o’clock every night, I am not in the mood for a...

This noteworthy restaurant was highly recommended by Daniel Boulud, who first tasted Chef Susur Lee’s cooking when Lee was a young apprentice in Hong Kong. A genius in terms of...