LAS VEGASEven in Las Vegas-a city where ginormous is about as small as things get-the stats for CityCenter are breath-stopping. more>>
Rejoice! Fabio Trabocchi, off the chef galaxy radar since the shuttering of Fiamma, is back in the cucina. Last month, owners Julian Niccolini and Alex von Bidder lassoed the 35 year old Trabocchi to replace the late Christian Albin as exec chef at The Four Seasons restaurant.
more>>NEW YORK CITYAs a former operating partner at The Little Owl and Market Table (where he is now just a partner), Gabriel Stulman is well versed in creating diminutive restaurants celebrated for their excellent food, drink, and service.
more>>MEXICO AND THE CARIBBEANMarco Bustamante is the exec chef at Capella Pedregal, opened in mid-July on a secluded cliffside setting where the Pacific Ocean meets the Sea of Cortez in Cabo San Lucas, Mexico. The hotel, set on 24 beachfront acres, has 66 guest accommodations, each with private plunge pool and direct ocean views.
more>>THE MAGNIFICENT WINE COMPANY Steak House Columbia Valley 2007
This Cabernet Sauvignon leaves little to the imagination when it comes to food pairing, its big fruit brimming with black cherry and black berry. Toasty oak and earthy aromas are followed by a smooth palate of fleshy fruit laced with ripe tannins with a medium finish.
Score: 89 Cost: $100 Cases: 5,000
more>>Fred and Ginger danced their first jig here and Ava Gardner trashed her room in a drunken rage, but Rio de Janeiro's most glamorous hotel has entered a new era of celebrity-and some pretty tony ghosts are fronting as cocktails.
more>>The top chefs and hotel executives sipping boozy milk punches one morning last spring at The Culinary Institute of America's Napa Valley campus in St. Helena, California, might have looked like they were trying to drown their sorrows. While for some businesses it has indeed been an annus horibilis, these four dozen industry leaders were tasting opportunity.
more>>After a decade of "search and nibble" book research for his recently published American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them, restaurant/hotel consultant and menu Svengali Clark Wolf, ever at one with the tastes and tenor of the times, suggests three American regional matchups that could be turned into one-time promotions or year-round menus.
more>>There's no accounting for taste. Four chefs ponder the mysteries of customers going wild for some dishes while roundly rejecting others.
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