Barolo and Barbaresco are the heart of nebbiolo production and some of the most famous geographies for wine on the planet.

California wine country is facing a moment of serious reckoning, but there is still an abundance of resilience, cautious optimism, and joy in the industry.

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

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...

Here's the next update of my Sommelier Studies series, focusing on one of my absolute favorite grape varietals.

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

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...

For the next few installments of the Maestro's "Clues for the Clueless," allow me to answer some of your most pressing wine questions.

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...

Until this spring, I’d never done a wine tasting visit to Europe. In fact, until January, I’d never formally gone wine tasting outside of...

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

When you visit a locale that happens to make excellent wine, make sure you leave room in your suitcase. When I booked my January trip to...

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...

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...