Southeast Asia on the Hudson
byRoom with a view – the Thai / Malay restaurant on the banks of the mighty Hudson.
FOOD & SPIRITS
Sips from Austria
byMaking wine in Austria’s ravishingly rocky Wachau region is a bit like planting vineyards on Manhattan isle. But Domäne Wachau has managed to produce some very gneiss, er, nice wines.
Catching up with weatherman Pat Cavlin at Sam’s
byIn a new series for WAG, Jeremy Wayne breaks bread with local celebrities.
Pool parties
byPoolside Pairing, a summer cocktail and chef’s choice series, returns to the Castle Hotel & Spa in Tarrytown.
Simply bubbly
byEmilien – through his birth right, through his diligence, through his education and through his passion –has landed himself in the very enviable position of chef de caves (cellar master) of a major Champagne house at a tender young age.
Soulful passions
byA simple search led me to this hidden, beloved gem that is both a vegetarian restaurant – now vegan for about the last three years – and feminist bookstore rolled into one enchanting establishment.
Great Food — But turn down the volume
byIf you can’t stand the noise, come early in the week and early in the day, says Jeremy Wayne
All in the family
byI have known about the Nebbiolo grape, Barolo and Barbaresco wines and Pio Cesare winery for decades, but recently they all came into critical…
The return of vermouth
byVermouth was once a vanishing spirit. Our resident Bacchus reconnects with it in Valencia and at a New York trade show.
‘Fabled’ dining
byEnjoy the vegetable-focused menu at this Chappaqua eatery.
‘Bobal’-icious
byOur resident Dionysus Doug Paulding headed to Valencia, Spain for the little-known Utiel-Requena wine region’s luscious offerings, made mainly with the Bobal grape.
Twisty Tex-Mex
by“We want to make this different from your regular Mexican restaurant experience,” says Chef Hugo Orozco.
California Dreamin’
byWine & Dine columnist Doug Paulding meets with vintners from Livermore Valley wine country, just east of San Francisco, which could be called one of the birthplaces of the California and, by extension, American wine world.
Yonkers à la Français
byAt this cozy Yonkers eatery, chef and owner Josyane Colwell serves up delicious dishes in an elegant, approachable atmosphere.
How green is this valley
byOur resident Bacchus revisits the Loire region, rich in history and winemaking.
Passion for hospitality
byAt Tony’s, a new Italian steakhouse inside The J House Hotel, no one leaves a stranger.
What’s for dessert? Wine, of course
byNext time you’re invited to dinner, forget the cakes, pies and cookies and bring an ice wine, a Sauternes or a Vin Santo instead.
The revolution in wine making
byWAG’s resident Bacchus is just back from northern Italy, where wines from Moscato Bianco and Barbera grapes are undergoing a makeover.
Brothers know nest at The Hill Bistro
bySerial entrepreneurs Iggy and Ramzi Khoury offer a tasty mix of cuisines at their Bronx eatery.
An outsider makes good
by“Most winemakers come to the career of wine through a family history or connection or an inherent fantasy of the product or the lifestyle,” Wine & Dine columnist Doug Paulding writes. George Bursick took an entry-level job at a winery all the way to the top, becoming a successful consultant and, now, serving as executive winemaker of Maxville Winery.