Posted: March 31, 2015 By Mark Pendergrast
Posted: March 31, 2015 By Jack Bettridge
Posted: March 31, 2015 By Ben O'Donnell
Posted: March 31, 2015 By David Gibbons
Posted: March 31, 2015 By Harvey Steiman
Posted: February 28, 2015 By Jack Bettridge
Posted: February 28, 2015 By Esther Mobley
Posted: February 28, 2015 By Owen Dugan
Posted: February 28, 2015 By Catherine Sweet
Posted: February 25, 2015 By Nicole Ruiz Hudson
Posted: February 13, 2015 By Harvey Steiman
Who would expect to find one of America's great restaurants hidden in the basement of a big shopping center in Honolulu? The archway entrance in the middle of the Ala Moana Shopping Center's lower parking level makes it feel like sneaking into a very fancy speakeasy. The meal I had there last week left me dazzled.
Posted: February 11, 2015 By Tim Fish
The Sonoma County dining scene isn't like any place else. Chefs were doing farm to table back in the 1980s, long before it was de rigueur, and somehow over the years they've managed to keep it real. The chefs here hangout with farmers and the winemakers are connected to the land and the kitchen. Here are four new restaurants Sonoma diners are excited about.
Posted: February 10, 2015 By Esther Mobley
Posted: February 10, 2015 By MaryAnn Worobiec
My colleague Harvey Steiman's recent blog posts about pairing wine and coffee reminded me of a story about the intersection of wine and coffee in my own life. One of our neighbors across the street invited us over for a beer. In his kitchen was the biggest, fanciest espresso maker I've ever seen. He was completely obsessed with coffee, and after chatting a while, he suggested I stop by a coffee tasting, or "cupping," at a local coffee importer and roaster that's open on the weekends.
Posted: February 6, 2015 By Harvey Steiman
Has anyone ever put together an eight-course menu in which every dish involves coffee—and mostly without using the beans themselves or the drink made from them? Frank Kramm, the chef at Daylight Mind, my cousin's ambitious coffee bar, café, restaurant and coffee school in Kona, Hawaii, creatively pureed the coffee fruit itself to flavor a butter, burned chaff from roasting the beans to smoke roast duck, and sprinkled coffee-flavored salt over slices of raw fish. We paired the dishes with Roederer Champagne Cristal, Château Margaux, Beaux Fréres Pinot Noir and a Muscat de Beaumes-de-Venise.
Posted: February 6, 2015 By Esther Mobley
Posted: February 2, 2015 By Harvey Steiman
My cousin, coffee guru Shawn Steiman, agreed to try three different wines with three distinct kinds of coffee with me, to compare how both beverages might reflect where they were grown and how they were made. I chose a fresh white wine, a lighter style of red and a full-bodied red, and Shawn used three different coffees in three styles: drip, full-immersion and espresso.
Posted: January 27, 2015 By Nicole Ruiz Hudson
Posted: January 23, 2015 By MaryAnn Worobiec
Posted: January 13, 2015 By Harvey Steiman
The restaurant that jump-started fine dining in Napa Valley closed Jan. 1, to be converted into an elaborate tasting room. Étoile had too much competition from the long list of great restaurants that stretch from Napa to Calistoga these days, and its operators reportedy could not reach an agreement on lease arrangements.
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