A recent trip to northern Italy was bookended by two nights in Milan, and I got to sample two wonderful restaurants––one hidden gem and one icon.

Kiln lived up to and often exceeded nearly every expectation. Chef Wesley is crushing it with intensity, purposeful technique, creativity, and impeccable ingredient sourcing.

Even fine dining in San Diego feels like you just kicked off your sandals after a day at the beach. There’s an ineffable approachability, ease, and joy that pervades the atmosphere at Ichifuji.

Owamni demonstrates the glory of the foodways of indigenous Americans, and point the way toward a gentler, slower system of food rooted in concepts held dear by the indigenous peoples of the Americas for generations––respect for the land, sustainability, and nourishment.

Chef Ramírez and team are clearly on a mission to reclaim the third star he held at Chef's Table. Some of the smaller dishes belong firmly in the three-star column. The mains, meanwhile, while not boundary-pushing and generally classic in composition, make a strong case for a third star in the future.

I can't think of a reason Smyth isn't deserving of their third Michelin star. Indeed, many dishes were some of the most successful in recent memory. There is some exceptional work that was truly singular, an ode to American bounty.

One of these days I'll stop apologizing to both of my loyal readers for completely ignoring them for months on end. Life is wild, and...

While still in the shadow of the legacy of the French Laundry, the food at Auro displays creativity, generosity, and heart.

The standard fair fare of corn dogs and funnel cakes can be found at countless stands, but certain pioneering purveyors push the envelope!

My sister and I, ever pursuers of excellent mixology, are shameless followers of the "Top 50" list of the "best" bars in the world. Of...

When it comes to food, the residents of Northern California are spoiled. Some of the greatest produce you can find is grown on area farms...

I spent two weeks wandering around New Zealand finding myself gobsmacked not just by the natural beauty, but also the quality of the...

A few years back, the art world was shaken to its core when Italian absurdist artist Maurizio Cattelan duct taped a ripe banana to a wall...

We've all heard of wagyu beef, Japan's absurdly marbled steaks that, according to urban legend, come from cows treated like kings––given...

I like to think I am knowledgable about food and beverages. But sometimes one has an experience that reminds you just how little you...

Virgilio Martínez was just 31 when he took his Cordon Bleu training and line cooking experience back to his native Peru with a goal of...

Tucked in the belly of the glistening skyscrapers of Shinjuku is Tokyo's own "Memory Lane," or Omoide Yokocho, a narrow alleyway housing...

The Bay Area is special to me––not only is it my birthplace, but it was the site of my first big foray into foodiedom. Back when I was...

I've been lucky enough (before this meal) to enjoy Kyle Connaughton's cuisine from SingleThread twice––once at the restaurant in...

Both of y'all loyal readers will have to forgive my spotty (i.e., completely absent) blogging for the better part of the last year. I...