Daniel Boulud’s  noisy, open-kitchen, open-air restaurant was good, but for me it ranked behind his extraordinary Bar Boulud, which offers a remarkable selection of charcuterie and terrines as well as...

To celebrate Bert Basignani’s (one of Maryland’s finest winemakers as well as a friend of over 25 years) 66th birthday, he pulled some of the gems from his wine collection...

This restaurant is located on the penthouse level of a building in which every floor is packed with restaurants. We enjoyed a sensational, classic Cantonese meal with my favorite dishes...

Dinner at a friend’s house was a simple meal accompanied by some exquisite wines, all from magnum. Michel Genet is a reliable as well as outstanding Champagne that sells at a realistic...

I decanted all of the Bordeaux three hours in advance. Somewhat surprisingly, the wine that blew everyone away was the 1982 Calon Ségur, which remains amazingly young at 30 years of...

It is always interesting to taste white Hermitage, especially after it has had five to six years of bottle age, because you are never sure what stage it will be...

Since the dressing I usually make for our Thanksgiving turkey is a sausage and Bell’s Poultry Seasoning blend with lots of sauteed onions and celery, relatively robust red wines work...

This is the third time I have eaten at this restaurant in Hong Kong (they also have other venues in both China and Japan), which was founded in 1948 and...

In 1998, I had probably the best dim sum of my life at this beautiful, historic restaurant (which is essentially like a private club) in Central Hong Kong. I have...