dining & travel

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Blogs  :  Outside the Bottle with Talia Baiocchi

The New York Palace Hotel Seeks a Makeover

A new restaurant and three bars are set to rise from the ashes of Gilt

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.

Dec. 31, 2012 - Jan. 15, 2013 Issue  :  Features

The View from Vail

A new generation of hotels and restaurants arrives at this Colorado resort town

Posted: December 31, 2012  By Tim Fish

Dec. 31, 2012 - Jan. 15, 2013 Issue  :  Features

Champagne Cocktails

Posted: December 31, 2012  By Jack Bettridge

Dec. 31, 2012 - Jan. 15, 2013 Issue  :  Menu

Party Perfect

Three classic yet simple appetizers and wine pairings for your holiday gathering

Posted: December 31, 2012  By Jennifer Fiedler

Dec. 31, 2012 - Jan. 15, 2013 Issue  :  Features

How to Taste

Posted: December 31, 2012  By Owen Dugan

Dec. 31, 2012 - Jan. 15, 2013 Issue  :  Features

After Manchego

Posted: December 31, 2012  By Sam Gugino

Learn Wine  :  Ask Dr. Vinny

How can I use food to make the wine I serve with it taste better?

Posted: December 28, 2012  

News & Features  :  Seasonal

Sparkling Wines and Savory Galettes for New Year's Eve

Ring in 2013 with an array of easy-to-adapt pies, plus 16 Champagnes and other bubblies

Posted: December 21, 2012  By Laurie Woolever

Dec. 15, 2012 Issue  :  Features

The Kitchen in the Laboratory

Nathan Myhrvold applies an engineer’s accuracy and a techie’s innovation to cooking

Posted: December 15, 2012  By Harvey Steiman

Dec. 15, 2012 Issue  :  Features

Wine Spectator Menu

Posted: December 15, 2012  By Harvey Steiman

Dining & Travel  :  Menu Headers

The Kitchen in the Laboratory

Nathan Myhrvold applies an engineer’s accuracy and a techie’s innovation to cooking

Posted: December 15, 2012  By Harvey Steiman

Dec. 15, 2012 Issue  :  Features

Winter Drinks

Posted: December 15, 2012  By Jack Bettridge

Dec. 15, 2012 Issue  :  Features

The Douro Delights

Long off the beaten path, northern Portugal awakens with fine dining and stylish lodgings

Posted: December 15, 2012  By Robert Camuto

News & Features  :  Seasonal

A Feast of Seafood for the Holidays

Three chefs' recipes for your festive holiday table, plus 12 recommended Pinot Grigios and Sauvignon Blancs

Posted: December 14, 2012  By Laurie Woolever

News & Features  :  Matchmaking

8 & $20 Recipe: Potato Latkes and Prosecco

You can’t go wrong with fried potatoes and sparkling wine

Posted: December 11, 2012  By Jennifer Fiedler

Nov. 30, 2012 Issue  :  Features

The Tao of Miami Beach

South Florida's playground balances cosmopolitan cuisine with casual dining

Posted: November 30, 2012  By Mitch Frank

Nov. 30, 2012 Issue  :  Features

Mushroom Flan With Cru Beaujolais

Chef David Bouley, Bouley, New York

Posted: November 30, 2012  By Owen Dugan

Learn Wine  :  Ask Dr. Vinny

What foods pair well with sweet Port wine?

Posted: November 28, 2012  

Blogs  :  Exploring Wine with Tim Fish

Shock and Awe of Holiday Parties

Even if you’re in no mood to sing carols yet, it pays to be prepared

Posted: November 28, 2012  By Tim Fish

I'm not ready for Christmas. Not even remotely. I have Facebook friends who've put up their tree and decorations, bought most of their presents and even baked their holiday cookies. Clearly these people don't drink enough wine. And yet while Christmas itself is still weeks away, the holiday entertaining season is thrust upon us, and chances are you'll be throwing or attending a party sometime during the next three weekends. So I guess I have to wake up and smell the eggnog.

When it comes to big holiday parties, I prefer a buffet for the wine as well. When there are 10 or 20 wines open, I'm like a glassy-eyed kid perched over his stash of Halloween candy. Which should I taste first? Here are a few well-priced sparkling wines perfect for holiday entertaining.

News & Features  :  Matchmaking

8 & $20 Recipe: Winter Squash Pasta and Beaujolais

Pancetta, ricotta and kabocha squash make a perfect combination for a winter night

Posted: November 27, 2012  By Jennifer Fiedler

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