Posted: February 28, 2013 By Sam Gugino
Posted: February 28, 2013 By Jack Bettridge
Posted: February 25, 2013 By Harvey Steiman
Sommelier Mark Bright poured a splash of Krug Champagne Grande Cuvée as I settled in for an 18-course dinner at Saison in San Francisco. "We welcome all our guests with Krug," he said, a clear message that this is meant to be a luxury experience, if the credit card deposit of $248 per person didn't already do that.
That's pretty ambitious for a restaurant that started life only three years ago as a pop-up. Its first brick-and-mortar incarnation in a tiny Mission District space got two Michelin stars in the most recent San Francisco guide, and chef-owner Joshua Skenes could fill a trophy case with rising star chef awards. The new location, in a historic building a block from the San Francisco Giants' AT&T Park, ups the ante with a unique, spacious design, a longer menu and a price tag that puts it among the most costly in the U.S., even more than the long-venerated French Laundry in Napa Valley.
Posted: February 20, 2013 By Kim Marcus
Posted: February 12, 2013 By Jennifer Fiedler
Posted: February 8, 2013
Posted: February 8, 2013 By Harvey Steiman
Whenever I hang out with serious coffee people, I am struck by how much we wine folks have in common with them. We obsess over the sources of the product and how it was made. We even use some of the same language. Coffee tasters assess acid balance, body, intensity and finish, as we do with wine, and describe aromatics such as fruit, nuts and floral notes. They might find winy character in their brews while we might notice a hint of coffee on the finish in our glasses.
I watched my cousin Shawn Steiman, a coffee consultant who seems to be the coffee guru for the state of Hawaii, blend Hawaiian-grown and -roasted coffee beans on the spot. He used to make a distinctive and heady espresso after the dinner he and his bride Julia cooked for my wife and me at their home near Diamond Head.
Posted: February 8, 2013 By Laurie Woolever
Posted: January 29, 2013 By Jennifer Fiedler
Posted: January 25, 2013 By Robert Taylor
Posted: January 24, 2013 By Mitch Frank
New Orleans is a little insane right now. Maybe that sounds silly describing a city where it's not odd to witness a brass band marching past your front porch, with your neighbors dancing behind it. But New Orleans is a little more insane than usual right now. This year, wedged tightly in the middle of the Carnival parades that start Friday, the NFL has brought the Super Bowl to town.
Are you coming for the game? Good. (If not, pay attention, because you should visit soon.) It's not hyperbole to say that New Orleans is one of the greatest cities on the planet in which to celebrate. If you enjoy good food, wine, beer, cocktails and music, it is hard to go wrong. Here are some tips for making the best of a trip down here. This isn't a comprehensive list of the best places to eat and drink. It's a handy cheat sheet for anyone coming to watch the 49ers and the Ravens, or just coming to enjoy our insanity.
Posted: January 24, 2013
Posted: January 24, 2013
Posted: January 18, 2013
Posted: January 15, 2013 By Jennifer Fiedler
Posted: January 11, 2013
Posted: January 9, 2013 By Harvey Steiman
Leave it to us privileged foodies to complain about getting too much. The complaint-of-the-month club's latest rant, careening about the Interwebs, zeroes in on famous chefs who keep us strapped to our chairs in their dining rooms, force-feeding us dozens of exquisite courses.
Really. I am not making this up. (Except for the part about being strapped to our chairs.)
Posted: January 4, 2013
Posted: December 31, 2012 By Talia Baiocchi
On Saturday, Dec. 15, Gilt restaurant, which earned a Wine Spectator Grand Award for its wine list in 2011, closed its doors for good.
The restaurant, located in the New York Palace Hotel, joins chef Alain Ducasse's Adour at the St. Regis and chef Joël Robuchon's L'Atelier de Joël Robuchon inside the Four Seasons as the third fine-dining restaurant lodged inside a luxury New York hotel to close this year.
In a city where chef's counters are the new fine dining and white tablecloths are practically extinct below 14th Street, upscale hotel bars and restaurants are forced to rethink their approach to drinking and dining. And Gilt beverage director Patrick Cappiello will be keeping that in mind as he plans to restore the Palace Hotel's Villard Bar to its former glory.
Posted: December 31, 2012 By Tim Fish
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