An interesting and beautifully photographed article about the young French chef’s who are making one of the world’s most famous and traditional dining scenes a bit less stodgy.
American craft beer is on the rise, capturing a greater percentage of the marketplace by the year. A good thing.
Philly is a city of BYO’s. A few of them decent sushi restaurants. Sushi though, is always difficult to pair. Here a few somms offer their suggestions.
Mark Bittman, formerly of the NY Times, gives my fair city its propers.
No reason a fat kid can’t be stylish.
Drinking wine in mixed company is always a chore. Will there be a snob who removes their nose from the bowl of their glass only to look down it at you? This article offers a lengthy, academic breakdown of how to describe one of wines more ambiguous descriptors–minerality.
Hipsters are doing their best to make an interest in food annoying. Stop them. Also a word to hipsters–your art is pedestrian and unimaginative. You look like jackasses.
Natural wine is trending. It is unsulfured, and sometimes a bit oxidized. There can be considerable bottle variation, and it is often quite stinky. Tradtionalists and advocates of natural wine are engaging in a high-falootin’ pissing match in the wine press.
This. Good day.