Published March 2021 at Distiller Magazine, my bottle column covers trends and reviews international spirits, with taste ratings…
Author: Virginia Miller
Sichuan/Szechuan on the Table
In addition to my regular dining column in Bob Cut magazine (details and my philosophy here; last month’s column here)… In late 2020, my article, The Taste of Home: Sichuan on the Table, was published in print, with PDF below. RUYI Gastronomy dinner from my travels in Chengdu, China, studying Sichuan cuisine — here, a peppercorn and ingredients display; more on my China travels below:… Read more →
April 1, 2021
— March’s Top 10 Bay Area Restaurants: 10 Bay Area newcomers and longtimers, from SF, Oakland & Napa (St. Helena), including standouts in Chinese American, Afro-Caribbean, cocktail bars, seafood, grilled cheese, taquerias and French bistro fare.
— 10 of the World’s Best Bars on Pandemic Survival: Seeing what favorite bars are doing in San Rafael, Copenhagen, Sicily, Los Angeles, Singapore, Bangkok, Denver, Amsterdam, Toronto and Vancouver.
— Distiller Bottle Column: In my latest column, I review aquavit, mirto vermouth, pechuga mezcal, extra anejo tequila, blanco tequila, gin, rum, Texas whiskey, vodka and non-alcoholic spirits.
— Los Angeles Bars, Food & Distilleries: My American Whiskey Magazine LA Guide.
March Top 10 Bay Area Restaurants
During pandemic, our beloved dining and drink communities continue to struggle to survive, so my dining column includes takeout/delivery and outdoor dining standouts, alongside our increasing indoor dining as we move from red to orange tiers. I have vetted, visited and/or ordered directly from each place and all working hard adhering safety guidelines: Read more →
American Whiskey Magazine: Los Angeles Bar Guide
My latest 2020 print feature in American Whiskey Magazine, issue 10.
This issue I cover Los Angeles a distillery and top DTLA bars, including:
Distiller Magazine: 10 of the World’s Best Bars on Pandemic Survival & Reinvention
In the Winter 2020-2021 print issue of Distiller Magazine:
My article on 10 of the world’s best bars and how they are surviving and recreating in pandemic
DISTILLER Bottle Column: February 2021
Published February 2021 at Distiller Magazine, my bottle column covers trends and reviews international spirits, with taste ratings:
March 1, 2021
This Issue:
— February’s Top 10 Bay Area Restaurants: 10 Bay Area newcomers and longtimers, from SF, Oakland, Sonoma and the Peninsula, including standouts in modern Indian, Peruvian, sushi, pizza, sandwiches, Caribbean/Trinidadian, New American, Japanese, Argentinian and butchery.
— Distiller Magazine Bottle Review Column: This month I review amaro, vermouth, cachaca, RTDs (canned cocktails), gin, rakija/fruit brandy, rum, Irish whiskey, non-alcoholic spirits, saké.
— 5 Magical Dining Options to Celebrate a Pandemic Valentine’s: Top celebratory meals anytime, whether escapes to Italy or Japan, or whimsical themed dinners.
— My Michigan interviews with Long Road Distillers in Grand Rapids & bar manager of Kiesling in Detroit.
— The Ever-Shifting Future and Flavor of Chinatown
February 2021: Top 10 Bay Area Restaurants of the Month
During the pandemic, our beloved dining and drink communities continue to struggle to survive, so my dining column includes takeout/delivery and outdoor dining standouts. This month we cover the gamut from Argentinian empanadas to Japan-worthy sushi. Read more →
Distiller Magazine: Michigan Interviews with Long Road Distillers & Bar Manager of Kiesling in Detroit
In the Winter 2020-2021 print issue of Distiller Magazine: My article on 10 of the world’s best bars and how they are surviving and recreating in pandemic here Fruit & Fire: A Napa winemaker & Kentucky distiller pioneer with smoke tainted grapes in smoked brandies here My interview with Grand Rapids’ Long Road Distillers‘ Kyle VanStrein and Jon O’Connor below and online… Read more →