June 15, 2022

by  on  in Intro Letter

THIS ISSUE:
— One of the Best Restaurants to Come Out of 2020: A pandemic gem from Michelin and James Beard-level chef and pastry masters.
— From Michelin-Starred Ju-Ni Sushi: Their new Handroll Project is raising the handroll sushi game.
— Honolulu Guide 2022, Part 1: Standout coffee, bites, bakeries and bars with good food in Hawaii’s biggest city.
— Distiller Magazine Bottle Column, May 2022: I review rum, sotol, sloe gin, aperitifs/aperitivo, gin, vodka, American single malt whiskey, RTDs (canned/bottled cocktails).

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Honolulu Guide 2022, Part 1: Coffee, Bites, Bakeries & Bars with Good Food

by  on  in Wandering Traveler

On the food front, Hawaii is about Hawaiian food, a unique mashup of cultures — namely Japanese, Chinese, Korean,Filipino, Puerto Rican and Portuguese. Like Cajun or Creole cuisines in New Orleans, Hawaiian food is one of the U.S.’ greatest culinary gifts: a truly unique cuisine that exceeds the sum of its parts in its own, laid back, “aloha spirit” way.

Here in part one, I share some of Honolulu’s best coffee, bites, bakeries and bars that also serve great food: Read more →

June 1, 2022

by  on  in Imbiber

THIS ISSUE:
— May Eats Checklist: Korean BBQ to Mexican Brunch.
— Refreshingly Audacious, Bold Newcomer: Shuggie’s Trash Pie + Natural Wine, one funky-fun newcomer.
— Distiller Magazine Bottle Column, April 2022: I review Calvados, vermut/vermouth, fernet/amaro, rum, gin, vodka, Irish whiskey, soju, wheat whiskey, bourbon, RTDs (canned/bottled cocktails, syrups).
— New Modern Korean Bansang Needs Honing But Shows Promise Where It Matters: On the Plate.

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Refreshingly Audacious, Bold Newcomer: Shuggie’s Trash Pie + Natural Wine

by  on  in The Latest

As of April 19, 2022, Velvet Cantina is (dramatically) reborn as Shuggie’s Trash Pie & Natural Wine, no longer dim and dusty but colorful, loud and playful in bold yellow and green. Given the deteriorating nature of the front room, it had to be gutted and rebuilt, now all yellow and white, lined with yellow disco balls, lip-shaped sofa and cheetah mural, centered around an open kitchen with bar seats over a glittery gold countertop. Read more →

New Modern Korean Bansang Needs Honing But Shows Promise Where It Matters: On the Plate

by  on  in The Latest

Opening a more upscale, untried concept on a block that already holds three Michelin-starred restaurants — State Bird Provisions, The Progress and Avery — is ambitious, to say the least. When it is one that needs tightening up, as brand new Bansang does, it’s even riskier. But in its initial soft opening month of May (opening the tail end of April 2022), Bansang’s promise is all on the plate. Read more →

May 15, 2022

by  on  in Intro Letter

— Ideal New Neighborhood Hang: Cole Valley Tavern serves 99 Flake, heartwarming food & cocktails.
— Retro-Chic Lounge with Secret Cocktails & Stellar Food: The Madrigal (also your pre-and-post show hang).
— Restaurant Review: Buzzy (yet hit-or-miss) Marina Italian at Norcina.
— Low-Key Molecular: Talking science of cocktails with Ted Kilgore of St. Louis’ Planter’s House.

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