"For Italians, “la dolce vita” is not merely an experience of enjoying good food. The convivial ambiance of a meal—chatting with the chef about what’s in season, socializing amongst friends and nearby diners—all these experiences are as important, if not more important, that the food itself. And, if any one place symbolizes that experience of interactive dining, it is the Roman piazza."
"In 1999, when Chef Alex Seidel first set foot in Colorado, the state was better known as a destination for backpackers, climbers and skiers rather than aficionados of food and drink. But in the last five years—as Denver and Boulder have perhaps eclipsed Aspen as the most buzzed-about towns in the Rocky Mountain State—Seidel has found himself at the center of a rapidly expanding restaurant scene, serving recent transplants from such food meccas as New York, San Francisco, and beyond."
"Have you ever attended happy hour and skipped out on the drinks? Ordered club soda with lime as a decoy for a gin and tonic? Had to explain to your confused friends (or, god forbid, an attractive stranger) why you’re sticking with water? If so, you’re part of a growing movement of alcohol-aware individuals who are less and less interested in getting buzzed—and the beverage industry is taking notice."
"When discussing the cultural experience of Untitled at The Whitney on New York City’s west side, one might anticipate a discussion of “culture” with a capital C—of fine art, frozen in a specific space and time. Yet what Chef Suzanne Cupps is excited to discuss is a very different type of culture—a real-time, progressive and ever-evolving effort towards a collective goal."
"In recent years, Australia has sparked the interest of industry experts as an innovative hub for world-class winemaking. This September, the second annual Aussie Wine Week sees New York restaurants and wine shops featuring a wide range of sought-after bottles from classic to contemporary..."
As the Content Manager for W&P, I oversaw all copywriting and creative direction for the company's 360-degree rebrand during the summer of 2018. The company's Instagram represents the most concise, compact representation of this interplay between visual assets and brand voice.
From the forested, craggy coastline to ornate Victorian architecture and an enviable local food culture, Portland, Maine, may be one of the most well-rounded cities in America. Those who come for the briny sea air, sandy beaches, and crustaceans will be surprised by the depth of the city’s deliciousness—not to mention their own hunger to return summer after summer.
Since April, downtown diners have been transported to Paris—that is, Chef Sota Atsumi’s vision of Paris—at Chefs Club in Nolita. While originally from Japan, Atsumi began his cooking career in France, training in the empires of Troisgros and Robuchon before opening Clown Bar, a modern bistro that Eater called “the most thrilling restaurant in Paris.” It was a moniker that few could debate—until Atsumi left Clown Bar to develop his own venture, Maison, opening in 2019.
When choosing a restaurant, whose opinion do you typically trust? A personal friend? Reviews by strangers on Yelp? The opinions of individual critics in newspapers, magazines or digital publications? Perhaps you use a combination of these mediums, or even all of them. But it’s likely you’ve never thought about where the tradition of reviewing restaurants originated, or how the logistics behind this practice shapes the way we think about food.
The Story of La Marzocco—a beautiful inside look at the Italian company that helped revolutionize espresso. This 120-page book—filled with photography, historical documents, behind-the-scenes information, and more—celebrates the La Marzocco heritage and gives a never-before-seen look inside the history of the company.
Don’t let the posh vibe fool you—The NoMad’s enduring appeal stems from attentive, welcoming service that adapts to a diverse clientele (and it’s no wonder; after all, this is the same team behind World’s Best Restaurant, Eleven Madison Park).
"Championed by such writers and cookbook authors as James Beard and Edna Lewis, the recognition of American heritage cuisine largely began in the South and continues today under the guise of such chefs as Sean Brock and Vivian Howard. Yet beyond biscuits and collard greens, catfish and pecan pie, a new generation of chefs is applying this Southern-born curiosity to other regions of the United States. Among them is Jeremiah Langhorne, a D.C.-native credited with conjuring the Mid-Atlantic cuisine of our forefathers at The Dabney in Washington D.C."