Our new favorite local hangout, Vito’s Café is a wonderful old style Italian bistro making classic veal dishes, homemade pasta and tomato sauces, and brick oven, thin-crusted, delicious pizzas. I...

One of my favorite local dishes is the Oysters Avery served at the Oregon Grille, a barely poached New England oyster with copious quantities of nicely spiced jumbo Maryland crab...

Another terrific meal at Chef Cindy Wolf’s Charleston restaurant offered impeccable service, only the finest, and for the most part local ingredients, and flavorful cuisine. I like what they are...

To get the two clunkers out of the way first, we had two very oxidized, undrinkable bottles, the Beaucastel 1999 Roussanne Vieilles Vignes and the Michel Niellon 1995 Chassagne Montrachet Champs Canet. The...

This was another beautiful meal at Baltimore’s finest downtown eating establishment, Charleston. I actually had to get a double order of the yellow fin tartare, it was so fresh and...

The centerpiece of our Christmas feast was a full Private Reserve prime rib of beef from Bryan Flannery in Corte Madera, California, as well as several prime rib of beef...

Wonderfully sweet, plump crabcakes and nicely aged beef were the perfect foil for two bottles of white Burgundy and two terrific bottles of red Bordeaux. The Louis Jadot 2004 Corton-Charlemagne is a...

The food here was just extraordinary, ranging from the oysters from (of all places) Bordeaux, to the extraordinary langoustines, giant shrimp, and cigalas to the phenomenal stuffed baby squid. We...

An extravagant preparation of paella, loaded with the finest shrimp, lobster, mussels, and the highest quality saffron money could buy was accompanied by a range of wines showcasing the brilliance...