This series highlights hospitality professionals who are responding to the industry crisis caused by the coronavirus pandemic in particularly creative, conscientious ways. In 1915, Caffe Dante opened in New York’s
Vitalie Taittinger Pairs Her Family’s Wines With Crustacean Beverly Hills Highlight Reel of Dishes by Kyle Billings Vitalie Taittinger seems eerily at ease. Seated on the patio of Crustacean Beverly
The service industry has been severely affected by restrictions and closures due to COVID-19. Below is a list of relief funds and resources for service industry workers, restaurants, and bars,
Seven wines that should be on every sommelier’s radar this winter by Jonathan Cristaldi Quinta da Fonte Souto 2017 Branco, Douro ($25) In September, I spent a week with the
Brentwood’s Bar Toscana adds new Ode to Hollywood autumn libations to its cocktail list by Eric Marsh A command for a dragon to breathe fire. A middle-aged uncle who lives
story and photo by Kelly Magyarics Longoven’s take on the classic tiki tipple is an herbal and savory ode to summer gardens The end of summer is arguably the best
Wonder of the Cocktail shakes up the spirits festival formula by factoring accessibility, approachability, and New England pragmatism story and photos by Elyse Glickman Every film industry professional and movie
Corporate beverage manager for Windstar Cruises Clare Taylor shares how she helps keep the thirsts quenched and the palates piqued of the few hundred guests onboard by Kelly Magyarics The
story by Merrill Shindler Back in the day, if you wanted to be a chef, you needed to know how to boil water, to have a good set of knives,
When is a Negroni a No-groni? When it’s this clever mocktail stroy by Kelly Magyarics The Negroni, that beloved equal-parts, three-ingredient cocktail that balances bitter, boozy, and botanical, is marking
