Off the Menu: Barca, Seafood With a View, Opens on Staten Island


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Vietnamese barbecue from the couple behind Madame Vo, a food-hall offshoot from the owners of Fish Cheeks and more restaurant news.

Off the Menu: Barca, Seafood With a View, Opens on Staten Island


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Front Burner: These Spirits Are Just Dandy


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Rum, vodka and gin from Harlem Haberdashery dress up any cocktail.

A Family’s Christmas, Filled With the Tastes of Jamaica


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A Family’s Christmas, Filled With the Tastes of Jamaica


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In good times and bad, the Craigs have always gathered on Long Island for the holidays to eat curried goat and callaloo.

Restaurant Review: What If Brexit Were a Restaurant?


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It might look like Bluebird London, which serves English food and Long Island burrata in the Time Warner Center.

Bluebird, a Long-Running London Hit, Comes to Manhattan


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Bluebird London, a branch of a restaurant founded by Sir Terence Conran in the 1990s, is open for business in the Time Warner Center.

Bluebird, a Long-Running London Hit, Comes to Manhattan


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Bluebird London, a branch of a restaurant founded by Sir Terence Conran in the 1990s, is open for business in the Time Warner Center.

City Kitchen: The Filets Mignons of the Sea


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Seared sea scallops shine when you prepare them like steak au poivre.

A Good Appetite: A Different Kind of Sheet Pan Supper


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Pork loin roasted on a bed of cider-moistened apples and onions is a wintry dish suitable for entertaining or a cozy Sunday supper.

A Good Appetite: A Different Kind of Sheet Pan Supper


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Jimmy Bradley Is Out of Here


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Julian Niccolini, Face of the Four Seasons Restaurant, Is Forced to Resign


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The restaurant said Mr. Niccolini, who had faced allegations of sexual misconduct, had not honored a commitment to “seek help and change his behavior.”

Julian Niccolini, Face of the Four Seasons Restaurant, Is Forced to Resign


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The restaurant said Mr. Niccolini, who had faced allegations of sexual misconduct, had not honored a commitment to “seek help and change his behavior.”

Wine News: What I’m Reading the Week of 12/16/18


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Welcome to my weekly roundup of the wine stories that I find of interest on the web. I post them to my magazine on on Flipboard, but for those of you who aren’t Flipboard inclined, here’s everything I’ve strained out of the wine-related muck for the week.

Australia’s Sommelier Of The Year Is Turning Perth Into A Wine Haven
Sounds like a must-go!

Collectors Clamor for Napa’s Cult Wines
Luxe, luxe.

The Poetry of Santa Cruz Mountains Wine
Poetry about wine.

Turning the Tables on Rusty Gaffney
Q&A with an old hand.

How does the Wine Industry Influence Economic Landscape?
People spend money on it. Duh.

Van Duzer Corridor AVA now official
A new (old) place in Oregon

The Science of Bubbles in Wine
Do some experiments on your own.

The Future Of Wine Writing: GrimDark
Joe Roberts wants you to confront the harsh nature of reality.

How low …

Q&A with Brut Force Author Peter Stafford-Bow


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Peter Stafford-Bow knows satire. And he knows the machinations of most facets in the wine trade. These truths are self evident in the author’s initial release Corkscrew: The highly improbable, but occasionally true, tale of a professional wine buyer and its sequel Brut Force. This release once again follows wine buyer Felix Hart as blackmailers put him in precarious situations involving a corrupt wine tasting between old and new world Pinot Noir. Like its predecessor, Brut Force is a compelling read; I found myself leaping into the next chapter — even as late night drowsiness set in. It is also entertaining, at times silly (don’t be surprised if you laugh out loud), but Stafford-Bow keeps the focus on the wine industry throughout the various plot twists. This focus and the author’s inherent knowledge of the wine trade led me to submit several questions regarding his background and his highly recommended …

Front Burner: A Starter Kit for Bread


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Bien Cuit sells its sourdough secrets, and its starter, for bread-baking novices.

How to Dazzle Like a French Pastry Chef


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For the holidays, one showstopping dessert rises above the rest: the Yule log, or bûche de Noël. Yotam Ottolenghi shares his for the season (along with a slightly simpler cake too).

Front Burner: A Rich Stock for the Feast


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European green crabs, which have invaded American waters, form the backbone of this seafood stock.

Front Burner: A Rich Stock for the Feast


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European green crabs, which have invaded American waters, form the backbone of this seafood stock.