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Free Spirits
Bar and Cellar
"I don't think you ever stop being a pastry chef," says Yvan Lemoine. "It's a state of mind. A lifestyle."
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Unconventional Wisdom
Bar and Cellar
Jeff Carlson, sommelier at Rat's, the quizzically named French restaurant that is part of the 35 acre not-for-profit Grounds For Sculpture in Hamil...
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Most Wanted Wines
Bar and Cellar
Restaurants remain the primary testing grounds for new wine brands, upcoming grapes, breakout regions—with hands-on wine directors running nightl...
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Beyond the Wine Dinner
Bar and Cellar
Thirty years ago, the wine dinner was introduced as a means by which American winemakers could proselytize about their art and cultivate an appreci...
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Hong Kong Cocktail Heroics
Bar and Cellar
During the day Hong Kong works. Hard. After dark it plays. Harder. And it does so at a dizzying rate in an ever growing, ever changing collection o...
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Defending California's Honor
Bar and Cellar
Like many longtime wine lovers, Anthony J. Terlato, chairman and chief executive of Terlato Wine Group and Paterno Wines International, can recall ...
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Going Native
Bar and Cellar
Everything Old World is new again. Perhaps weary of globe-trotting from New Zealand to South Africa to Uruguay in search of buzzworthy wines, some ...
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The Biodynamic Bacchus
Bar and Cellar
Consider for a moment the plight of three vineyards all infested with disease, pests, and fungus. The first landowner, a savvy efficient farmer, ut...
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Fall for Cocktails
Bar and Cellar
At what point does a drink become an appetizer? It's a question worth pondering over one of the elaborate fall cocktails at Restaurant Eve in Alexa...
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Wines Lists: Coming Attractions
Bar and Cellar
Investigating wine programs at recently opened and soon-to-open restaurants, I found as many approaches to successful wine lists as there are list ...
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Ship Bells and Bar Bills
Bar and Cellar
She's glamorous, she's sturdy, and there's lots to marvel at on the glorious new Queen Mary 2, which has as many luscious trimmings as an English s...
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Romancing the Pour
Bar and Cellar
Jeffery Lindenmuth reports how some American restaurateurs are taking a creative approach to affordable indulgence, adding value to wine service.
