See how the kitchen at Chef Suvir Saran’s Tapestry has really outdone itself…
If you’ve ever wanted to have your gold and it eat too, now’s your chance. Tapestry, the recently opened restaurant in New York’s West Village by Michelin-starred chef and Top Chef Masters contestant Chef Suvir Saran, is serving up the Ferni Nitrogen Ice Cream: a delectable dessert that’s made using ... More
We’ve all heard the straightforward guidelines for pairing wine with food, but according to top sommeliers, the art of pairing goes much deeper.
Three sommeliers went beyond recommendations for different proteins or courses, sharing their take on the myths – and tricks – of pairing wine with a dish’s spices.
For most of the country, winter doesn’t evoke images of rooftop bars. In San Diego, however, it’s a non-issue. Atop the 14th floor of the Courtyard San Diego hotel in the historic Gaslamp Quarter, The Nolen is a modern speakeasy made for taking in beautiful city views and seasonal ... More
Executive Pastry Chef Tyler Atwell shares the delicious Valrhona Chocolate recipe we can’t resist
Before becoming the Executive Pastry Chef at Lafayette Grand Café and Bakery in New York City, Michigan-born Chef Tyler Atwell studied the art of pastry-making at the French Culinary Institute and eventually went on to lead the pastry teams of Boulud Sud and Wolfgang Puck Catering. Now an industry favorite ... More
The holidays kick off in just a few weeks, but there’s another delicious season worth celebrating. White truffles are here and restaurants are taking menus to the next level with hearty shavings atop their best dishes. We talked with Simone Falco, chef and owner of New York City’s Rossopomodoro, about ... More
The founding chefs of Boston’s new bacaro bar tell us what to serve this summer
Chefs Michael Lombardi and Kevin O’Donnell opened SRV, or Serene Republic of Venice, earlier this year as an homage to the Italian city. The upscale eatery, located in Boston’s historic South End, is the city’s first Venetian-style bacaro and wine bar. It’s also the first Boston restaurant to mill ... More