Terroir As many serious eaters (and the good folks at Eater as well) have noticed I love top ten lists. But only if they bear some semblance to reality, or at the very least can be easily defended or justified....
Continue reading »
Wine bars with cheese programs are cropping up everywhere, but even more exciting to a cheese freak like me are the places that put the proverbial cart before the horse, or, in this case, the cheese plate before the wine bottle. The year-old
Casellula actually calls itself a
cheese and wine bar, so you know what its owner,
Brian Keyser, considers most important. Amen, Brian.
Continue reading »
Editor's note: Starting this week I am going to post a restaurant review every Tuesday night. Why? Because it's fun to do and because I think serious eaters could use a little guidance when they're searching for something delicious to...
Continue reading »
My friend Eric Asimov's story on the proliferation of wine bars in New York offers terrific historical perspective and lots of insight about the business considerations involved in opening one, but I waited in vain to hear how the food...
Continue reading »
