My dining column in Bob Cut magazine covers standout newcomers and longtimers worth supporting.
I’m covering outdoor and indoor dining, takeout and delivery restaurants, all of which I’ve vetted, visited or ordered from. Here are this month’s 10 standouts: Read more →
My latest print feature in Gin Magazine, issue 13/March-May 2021 (from the publishers of Whisky Magazine, which I’ve written for here). This issue I cover 6 bartenders/bar managers and global bars who continue to reinvent themselves and bring life to their communities in pandemic & beyond: Read more →
Published March 2021 at Distiller Magazine, my bottle column covers trends and reviews international spirits, with taste ratings…
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 →
— 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.
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 →
My latest 2020 print feature in American Whiskey Magazine, issue 10.
This issue I cover Los Angeles a distillery and top DTLA bars, including:
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
Published February 2021 at Distiller Magazine, my bottle column covers trends and reviews international spirits, with taste ratings:
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