The other evening we were served a sparkling rosé in a pinot noir glass. Not only that,...
Month: April 2005
It seems that some restaurants can just print money. They open at 11 and close when they...
A quandary in and out of the kitchen. Who decides and what difference does it make? I...
Just back from walking the streets of NY where I stumbled into a favorite spice store. Picked...
Sushi today. We sat at the counter and had a lively discussion with the chef. As we...
Just a quick note, we were corrected by readers regarding misinformation about the restaurant from this posting....
I am continuously searching for a means to serve improvisational cuisine. I am drawn to sushi bars,...
The balance and integration of flavors in cocktails and also in cooking is not a simple science....
It is the varying aromas and flavors that herbs and rhizomes possess which make them indispensable to...
I have been asked why we serve cold butter. People note it is hard to spread and...
