I stopped by Tujague's for a Sazerac on one of my regular trips to New Orleans and noticed that one of my favorite bartenders doesn't work there anymore. Still had a good Sazerac and enjoyed myself though. Anybody know where Paul Gustings works now?
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
How to Get a Bartender's Attention
Yelling out your order at a bartender won't get you a drink any quicker—it'll get you an annoyed bartender. Duggan McDonnell from SF bar Cantina explains the proper way to get your bartender's attention.
Let's Get Monster Smashed
If you need inspiration for your next Halloween party, check out these horror movie cocktail pairings.
Chef Daniela Soto-Innes describes how her background and culture is expressed through her cooking. As she creates a scallop aguachile dish, the chef/partner at Cosme and Atla tells the story of how the most genuine meals are cooked with sincerity.
Star Trek - Food and Drink
In time for the premiere of Star Trek: Discovery, we look at some of the franchise's famous food and drinks. Read more.
Let's Talk About Food, Baby - ChaCha
We visit this fashion designer's favorite sweet spots in Brooklyn to talk about desserts and couture. Read more.