not drinking poison in paris

A time-capsule wine bar and restaurant like Le Bougainville , ensconced on the dowdy side of the Galerie Vivienne , perfectly embodies th...

Tasting new releases with my favorite Beaujolais producers is often kind of embarrassing. After saying hello and getting the usual opti...

With Au Passage currently topping many critics most-visited lists (including mine), it's easy to forget that, before James Henry g...

I found myself with a late afternoon to kill in Angers on the Friday before this years' tasting salons. With the aim of avoiding drin...

Don't get me wrong: the Native Companion and I certainly appreciated our visit to Bodegas Gonzalez Byass, which occupies a seemingly ...

Aggrieved chefs and their supporters routinely cite, among the evils of journalism, the neophilic tendency of critics to descend upon a n...

What little information was available indicated  Casa Bigote was among the best restaurants in Sanlucar. In our defense, Sanlucar is a c...

I tend to distrust large restaurants - places where, if you scream, no one would hear a sound. Even at the grandest, most expensive large...

What does it mean for savvy young Parisian restaurateurs to advertise their appreciation for post-war cabaret, as chef Marc Cordonnier an...

A depressing reality sinks in when one attempts study of sherry, or, for that matter, of Spanish and Portuguese wine in general: ...

I take it as a given that I am not part of a target audience for Le Fooding , the French culinary media outlet. If Le Fooding were princi...

I think I know what was going through the Native Companion's mind when she booked us a hotel in Chipiona on our first visit to Andalu...

By way of introducing a series of posts about sherry and various visits to Andalusia, I thought I'd relay a conversation I recently...

Barbecue, arguably, is for Americans what wine is for the French.  What the subjects share is a dialectical emphasis on local cultural t...

The stakes are high in Paris when an established, beloved restaurant like cave-à-manger pioneer Le Verre Volé opens a seafood sequel, in...

When I arranged to harvest with Montgueux Champagne winemaker Manu Lassaigne this September, I had convenience in mind. His is the best ...