dining & travel

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Blogs  :  Mixed Case: Opinion and Advice

Making It in the Big City

Can Long Island wines deliver in the crucible of the New York restaurant scene? Some somms' thoughts

Posted: July 22, 2014  By Ben O'Donnell

New York Restaurant Week is upon us in the city, a time when restaurants that are well north of my supper budget open their doors a little wider with prix-fixe specials. I always look for spots that offer wine specials as well, and in past years have found that New York wines are often given this platform to shine.

When I interviewed Long Island winemakers for my June 15 issue feature on the region, they felt confident that their wines could equal the best. But what did our high-end restaurant wine directors think?

News & Features  :  Matchmaking

Chefs Cook at Home: Rebecca Meeker's Farro Crêpe with Prosciutto and Figs

An Austin chef's brunch special, inspired by the dinner menu

Posted: July 22, 2014  By Laurie Woolever

Blogs  :  Harvey Steiman At Large

How Le Bernardin Does It

A moment in the life of a new dish reflects the search to get things right

Posted: July 21, 2014  By Harvey Steiman

One key moment stands out when I was researching my Wine Spectator Aug. 31 issue profile of Eric Ripert, chef and partner of New York's fabled fish restaurant, Le Bernardin. It was the creative meeting.

Ripert and his top-ranking chefs meet daily in a small conference room, away from the hustle and bustle of the kitchen, to perfect their ideas for new dishes. The menu is constantly in flux. Anyone in the kitchen can present an idea, then work out the details until the results get the approval of Ripert and his lieutenants. They bring trays full of the latest iteration of the dish, along with some options they are considering, all in an effort to keep things fresh and lively.

Dining & Travel  :  France

France

Posted: July 18, 2014  

Blogs  :  Harvey Steiman At Large

This Is Not a Pesto

But it's great with tomatoes or pasta, and a glass of rosé

Posted: July 16, 2014  By Harvey Steiman

Wine Spectator editor at large Harvey Steiman offers his recipe for Not Pesto, a basil-and-pine nut puree perfect over sliced heirloom tomatoes and fresh mozzarella or burrata and paired with a crisp rosé.

Blogs  :  Mixed Case: Opinion and Advice

Is It OK to Be a Wine Tourist?

A visit to California "destination" wineries proves it's possible show both good wines and good times

Posted: July 15, 2014  By Ben O'Donnell

"We don't allow the buses here" is a proud refrain at Long Island wineries these days. Not so long ago, Long Island wine travel was considered rowdy and unserious, just as Napa is tarred in some circles as overpriced and impersonal—both regions magnets for the much-scorned wine tourist. And yet: What fun those folks always seem to be having.

So when I visited California wine country in June, I decided to stop at a few places that unabashedly cater to "tourists." One was Sonoma's Francis Ford Coppola Winery, which boasts a swimming pool, bocce lanes, a restaurant and a movie memorabilia collection. It's not just about the wine, but is that the same as not caring about the wine?

News & Features  :  Sommelier Talk

Sommelier Talk: Carlton McCoy

The wine director at the Little Nell’s restaurant revives a list that was Grand to begin with

Posted: July 9, 2014  By Esther Mobley

Learn Wine  :  Ask Dr. Vinny

What can I do at home with grapes I grow myself?

Posted: July 9, 2014  

News & Features  :  Matchmaking

8 & $20 Recipe: Soft-Shell Crabs with Asparagus and Maque Choux

A bright Italian Friulano refreshes the palate for a flavorful summer delicacy

Posted: July 8, 2014  By Esther Mobley

Blogs  :  Exploring Wine with Tim Fish

Honoring the World’s Best Wine Lists

There’s a lot of hard work and devotion behind Grand Award-winning restaurants

Posted: July 2, 2014  By Tim Fish

Some of my favorite non-fiction books are restaurant wine lists. I can read them for hours. But have you ever been to a restaurant that seemed out of a key wine or two on the list? Sometimes you have to wonder if a wine list is more fiction than fact.

That's not a concern when it comes to restaurants with Grand Awards from Wine Spectator's Restaurant Wine List program. Each potential Grand Award winner is thoroughly vetted and goes through an onsite inspection. The goal is to discover and honor truly great wine programs, and nine times out of 10 that's exactly what we find.

News & Features  :  News

Top of the Heap: Six Restaurants Earn New Grand Awards in 2014

Excellent wine lists honored in Wine Spectator’s 2014 Restaurant Awards program

Posted: July 2, 2014  By Gillian Sciaretta

Dining & Travel  :  Provence

Restaurants

Posted: June 30, 2014  

Dining & Travel  :  Provence

En Route in Provence

A road trip through some of Southern France's best vacation terroirs

Posted: June 30, 2014  By Robert Camuto

June 30, 2014 Issue  :  Features

A Cocktail of Two Countries

Posted: June 30, 2014  By Jack Bettridge

June 30, 2014 Issue  :  People

From Songbird to Somm

Former jazz singer Elizabeth Huettinger now manages one of the country's top wine lists

Posted: June 30, 2014  By Lizzie Munro

June 30, 2014 Issue  :  Features

Braised Black Cod With Grüner Veltliner

Chef Masaharu Morimoto, Morimoto, Philadelphia

Posted: June 30, 2014  By Catherine Sweet

News & Features  :  Seasonal

Thomas Keller's Fried Chicken and American Sparklers for the 4th of July

The chef's perfect recipe, paired with 10 wines from California, Washington and New Mexico

Posted: June 27, 2014  By Laurie Woolever

News & Features  :  Matchmaking

Chefs Cook at Home: Shaun Hergatt's Artichoke Ravioli

From a vegetable-focused chef, a flavorful celebration of early summer

Posted: June 24, 2014  By Laurie Woolever

News & Features  :  Sommelier Talk

Sommelier Talk: Elizabeth Huettinger

Former jazz singer now manages one of the country's top wine lists at Addison in San Diego

Posted: June 23, 2014  By Lizzie Munro

Learn Wine  :  Ask Dr. Vinny

When bringing a special wine to a restaurant, is it OK to open it beforehand to be sure it's good?

Posted: June 18, 2014  

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