Blog Header

Blog

The blog subtitle

The world’s best New York pastrami is still not in New York March 14, 2009


How much heat did I, a native New Yorker and food critic for the hometown Daily News, take for insisting that…

Read More

Spared the disgrace of a cow’s milk cappuccino March 1, 2009


Caffe Luxxe pulls some of LA’s best espresso shots and, situated amid the casual-chic shops of Santa Monica’s moneyed Montana Ave, it…

Read More

Cold olive oil spread February 13, 2009


By freezing and then partially thawing extra virgin olive oil, three-star chef Gérard Passédat of Le Petit Nice in Marseille transforms EVOO…

Read More

Bistro steak with Béarnaise sauce February 11, 2009


Parisian bistro chefs invariably prefer the sizzling sear of a frypan to that of a charcoal or wood-fired grill for their…

Read More

Eau de café – the next big thing in designer perfumes? February 10, 2009


The coffee craze and the ensuing demand for coffee ice creams, brandies and sodas have caught the attention of International Flavors…

Read More

Vac pots – the old-tech alternative to the $11,000 Clover coffee brewer January 25, 2009


Starbucks was not seeking to buy indie cred, nor was it trying to undermine the bragging rights of small artisan coffee…

Read More

Letter to the critic who hated the bread at Moro January 24, 2009


Dear Andy Hayler, I stumbled upon your review of Moro (34-36 Exmouth Market, London EC1), which was reprinted at myvillage.com, and had great…

Read More

Do you have to be fat to be a great cook? January 13, 2009


In his review of Corrigan’s Mayfair in London, Matthew Norman devotes the first 285 words to a single hypothesis: The best professional…

Read More

Would you like your wine al dente? December 29, 2008


The logic to Devine’s metaphorical flourish is inescapable:

If, (A), al dente, an Italian expression meaning “to the teeth”, is commonly used to describe the firm, desirably chewy texture of pasta and, (B), “chewy” is an accepted term in the wine lexicon for fleshy, firm-structured, full-bodied wines, then, (C), the Domaine Gay-Coperet Moulin à Vent tastes like fettuccine.

Read More

Are you seeking cover from an authoritative source? November 29, 2008


At lunch on Thursday, Peter Harden, the co-publisher (with his brother Richard) of Harden’s London and UK restaurant guides, named a 7th…

Read More

instagram

Join Us Now!

Be the first to hear about our food finds, festivals, pop-ups & Naples pizza tours.