“If a child saw these coloured lights [of Broadway], he would dance with as much delight as at any other coloured toys; and it is the duty of every poet, and even of every critic, to dance in respectful imitation of the child.” G.K. Chesterton, What I Saw in America
Merry Christmas, happy Hanukah, new year and all that goodness, my friends!
As I head to Oklahoma (and, yes, the nationally acclaimed new Nonesuch) for Christmas with my family, then my beloved New Orleans for the New Year with lifelong friends (and always more food & drink research), I reflect on an intense year. Much of it has been very hard, yet the blessings and adventures keep flowing, there for the taking at every moment.
Heading up to Napa tonight for a quick overnight and one of Chris Cosentino’s dinners at Acacia House (one of my top new restaurants of the year in 2017) at the beautiful Las Alcobas hotel in St. Helena. With a stellar national guest chef line-up and theme each dinner, I anticipate it will be an ideal holiday celebration.
Here’s to greater hope, flourishing, provision and change in 2019. Thanks (always) for reading and sharing in the ongoing joy and life-expanding adventure of taste and communing around the table with people we love.
The Latest Hawaii in SF: Michael Minas new Trailblazer Tavern, a restaurant collaboration with chefs Michelle Karr-Ueoka and Wade Ueoka from Honolulu’s MW Restaurant.
Top Tastes 5 San Francisco Restaurants to Revisit Now: New menus, new chefs, new concepts at 5 special places worth returning to.
The Latest The Top New Restaurants of the Month: Not one but two new openings in sleepy Marin County, a charming German cafe in the Castro and casual Caribbean on Fillmore.
Imbiber 10 Holiday Cocktails on Menus Around the US: From SF to NYC, Milwaukee to Fayetteville, LA to Detroit, national standout cocktail menus now.
Top Tastes Latest Print Issue of Time Out: My latest restaurant and bar reviews and a feature on sake: best places to drink it and local sake breweries.
As your personal concierge who tells it like a good friend would, I create personalized itineraries; provide food and drink consulting for restaurants and bars; and classes at companies for the layperson wanting to dig deeper in food and drink (more info here).
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