Blog Archives
White Wine With Steak Why Not Go For It, Especially at Lunch?
Got the chance to have lunch at a legendary New York City spot, Keens Steakhouse, established in 1885. It provided me with the perfect opportunity to subvert the “Cab and a slab” classic pairing and have white wine with steak. One of the things that helped this pairing is the salad. Greens, radishes, and a [More]
Restaurant Wine List Tips When Your Choices Are Endless
Navigating a big restaurant wine list is daunting. Possibly scary. For a geek like me, it can also be hella fun. I was reminded of this when I was at Nice Matin, a French restaurant in New York City’s Upper West Side. The wine list there is excellent. (Not the one pictured, BTW.) And it is big. [More]
Talking Wine at Restaurants on Snacky Tunes
What a treat to be on Snacky Tunes, the excellent radio show where the talk is about food and music. I was there with Wine Enthusiast Food Editor Nils Bernstein to go behind the scenes on America’s 100 Best Wine Restaurants 2016. Snacky Tunes Episode 261 Wine Enthusiast Magazine and Startchild & The New Romantic So what do we discuss with hosts Darin and [More]
A Return to Golden Paramount Seafood for Dim Sum in Richmond, BC
Was I ever excited for an encore visit to Golden Paramount Seafood for dim sum in Richmond, British Columbia. I was on a Chinese food adventure with other eager eaters from the world of writing courtesy of Tourism Richmond. It is no exaggeration to say: We. Ate. So. Much. For the love of noodles*, we had three (!) [More]
Beet and Apple Mimosas at Juicebox
No offense to OJ, but the mimosa can use more sizzle. And you’ll find that at Seattle’s juicebox. I’ve taken their creative and fresh blends home and created my own mimosas, but I highly recommend visiting their charming location in Seattle’s Capitol Hill neighborhood (the place I call home) to enjoy a refreshing, fizzy delight [More]
Guacamole with Pomegranate, Tomato, Mango Verde, Chile de Arbol, and Walnuts
I’m a guacamole purist. Over a decade ago I dated someone who had a profound influence on how this iconic dish should be made. The recipe involved three ingredients and three ONLY: Avocado, lime juice, salt. So I’m skeptical of attempts to guild the lily when it comes to my guac. Don’t be putting stuff [More]
How Much Should Wine Matter in a Restaurant Review?
Of course when I go to a restaurant I’m hyper-tuned to pluses and minuses of the wine list. But how much weight should wine carry in the total assessment of a restaurant? What can we learn about the restaurant as a whole based on its beverage service? I am fortunate to have met Hanna Raskin, [More]
The Corner of Thinkable and Drinkable: 3 Views of Frasca and Scarpetta
Last year I attended a very memorable lunch at Seattle’s The Coterie Room featuring the food of Frasca and the wines of Scarpetta. (Check out the recap.) Restaurant and winery owners Bobby Stuckey (the sommelier) and Lachlan Mackinnon-Patterson (the chef) held court, both equally entertaining and inspiring. So it was with great pleasure that I recently [More]
