I have been writing about restaurants that are in or near cultural landmarks: museums, opera houses, historic sites. This column is an exception, as it is about one of the few restaurants in the world that is a cultural landmark in its own right: Harry’s Bar. It is an even more remarkable fact given that
More and more Americans are turning to the barbecue pit when it’s time for holiday gatherings. Some eschew the oven and cook a pork shoulder or turkey on a backyard smoker or grill. Others outsource the work and bring home takeout trays from a local barbecue restaurant. A whole smoked brisket or pork shoulder makes
My grandmother lived on a Christmas tree farm in Indiana. December weekends meant hauling evergreens, pulling needles from our socks and pretending I was far more help than hindrance. But the real event – the thing the whole month orbited – was Christmas Day dinner: the good china, the stiff grace and the quiet family
In his History of the Franks, Gregory of Tours (c. 539-594) wrote one of my favorite opening sentences: “A great many things keep happening, some of them good, some of them bad.” Who can disagree? Gregory’s works are full of interesting morsels. Writing about the miracles of St. Julian, for example, he notes that a
My Italian-American family gathers every Christmas Eve to cook a Feast of the Seven Fishes. And every year, it’s always just a little disappointing. Sorry, Mom. While the Feast must include seven distinct seafood dishes, there’s no correct way to prepare it. It’s entirely open to personal preference or family tradition and typically relies on
As the old Jewish proverb goes, “Man plans and God laughs.” But nothing, in my experience, makes Him clutch His sides quite like hearing about my Mediterranean gardening ambitions. Every winter, my horticultural memory performs a factory reset. I somehow forget the summer mornings when the thermometer climbs past 90°F by 8 a.m. and the
I had only been to Fortnum & Mason once before. The first time I went, I wasn’t sure what I was getting in to. I remember that the distinct, pale eau-de-nil (mint green) exterior – its signature color – was framed by cream trim and Georgian sash windows stacked neatly across several stories. It was
Like all men, my dear friend Chris Black is an absolutely terrible person to shop with. He behaves only marginally better than a boy toddler. As we stood on the street outside Fortnum’s, this New Yorker’s greeting to me was, “I’m not really a Christmassy kind of person.” How anyone could say this when they
Our Santa Pants cocktail is one of our go-to holiday pours when hosting at this time of year. Made with our organic tequila and ginger beer, cranberry juice and fresh lime, it brings all the sparkle and cheer of the season. It is like Christmas in a glass. And while the world doesn’t need another
The pièce de résistance was roast goose with gravy and potatoes in goose fat
Our evening’s wine consumption had hidden interconnections
Summer is absolutely the wrong time to get out the smoker
The distillers and distributors must be Kentucky-based and preferably family owned and operated
Despite the scarring incidents, people eat like kings in the Anne series
These ersatz pastries are sold without taste or conscience
The gin and tonic has finally conquered the land of vodka sodas and zero-calorie seltzers
It’s a virtue-signal intended to make Canadians feel that Something is Being Done, however pointless
The Royal Ballet and Opera’s new restuarant should be a destination, whether or not Tristan und Isolde whets your appetite
Galileo said that wine is sunlight caught in water. Egly makes the sunlight sparkle
A world that appears ‘diverse’ in its mosaic of faces and flags has become increasingly uniform in its cuisines
