dining & travel

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Learn Wine  :  Ask Dr. Vinny

Why are some wines chilled and some not?

Posted: January 18, 2013  

News & Features  :  Matchmaking

8 & $20 Recipe: Ginger and Lemongrass Steamed Mussels with Sparkling Wine

A simple tweak turns a bistro classic into a perfect match

Posted: January 15, 2013  By Jennifer Fiedler

Learn Wine  :  Ask Dr. Vinny

Should you leave the wine bottle at the table while you're drinking it?

Posted: January 11, 2013  

Blogs  :  Harvey Steiman At Large

The Point About Lengthy Chef's Menus

Maybe we value the wrong things about restaurants

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.)

Learn Wine  :  Ask Dr. Vinny

Is there ever a need to decant a sweet wine?

Posted: January 4, 2013  

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

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