Published January 2021 at Distiller Magazine, my bottle column covers trends and reviews international spirits, with taste ratings (last month’s column here):
February 1, 2021
THIS ISSUE:
—January’s Top 10 SF Restaurants For Takeout-And Maybe Dine At: As it should be (should never have left), outdoor dining is back but my 10 restaurant recommends of the month also are all available via takeout and delivery, including standouts in American Italian, modern Vietnamese, new American, sushi, seafood, Chinese and Modern Hawaiian cuisines, as well as coffee and chocolate.
— Distiller Magazine Bottle Column: This month I review mezcal, barrel aged gins, tequila, fruit cordials, American whiskey, gin, Irish whiskey, bourbon.
— Fruit & Fire, My Distiller Mag Interview: Two women, a Napa winemaker & Kentucky distiller, pioneer with smoke-tainted grapes, turning tragedy into a potentially new spirits category: smoked brandies.
January’s Top 10 SF Restaurants 2021
During pandemic, our beloved dining and drink communities continue to struggle to hang on, so my dining column includes takeout/delivery and outdoor dining standouts. Here are the best of this month (great to try anytime): Read more →
DISTILLER Bottle Column: December 2020
Published December 2020 at Distiller Magazine, my bottle column covers trends and reviews international spirits, with taste ratings:
Fruit & Fire: A CA Winemaker & KY Distiller Pioneer With Smoke Tainted Grapes in Smoked Brandies
In the Winter 2020-2021 print issue of Distiller Magazine, my article and interview of two women in distilling and winemaking —from Kentucky and Napa Valley—who are collaborating on turning around tragedy (the recent years of unprecedented NorCal fires and their damage of smoke-tainted grapes) into spirits innovation… smoked brandies in a range of styles and experimentation.
January 1, 2021
THIS ISSUE:
— December’s 10 SF Bay Area Restaurants for Takeout or Delivery: Notable new restaurants for “real deal” BBQ, Uzbek, Cuban, Colombian, Middle Eastern, Burmese and Vegan Italian food, plus notable greats in Spanish, Japanese, Gastropub and New American (with cocktails) fare. In addition: local gems for spices, sauces and beer delivery.
— Distiller Magazine Top 10 Wine Country (Napa, Sonoma, Mendocino) Bars
— Distiller Magazine Interviews with Charbay’s Marko Karakasevic & Duke’s Spirited Cocktails Bar Managers/Owners in NorCal Wine Country
— Gin (Me) Talking Gin & RTDs at ADI’s 17th Annual Craft Spirits Conference
December’s Top 10 Places to Eat Now
My dining column at print and online magazine, Bob Cut — column details and my philosophy here; last month’s column here — covers standout newcomers and longtimers we want to keep supporting. During pandemic, I’m covering outdoor dining, takeout and delivery restaurants, all of which I’ve vetted, visited or ordered from, choosing the standouts: Read more →
Distiller Magazine: Top 10 Wine Country (Napa, Sonoma, Mendocino) Bars
My article on 10 of Sonoma/Napa and Mendocino Wine Country’s best bars (Duke’s Spirited Cocktails, Fern Bar, Barber Lee Spirits, Mario & John’s, Bird & the Bottle, Fog Eater Cafe, The Charter Oak, Miminashi, La Taberna, Solbar)…
Distiller Magazine: Interviews with Charbay’s Marko Karakasevic & Duke’s Spirited Cocktails Owners
In the Fall 2020 print issue of Distiller Magazine: Read more →
Gin (Me) Talking Gin & RTDs at ADI’s 17th Annual Craft Spirits Conference
In the Fall 2020 print issue of Distiller Magazine: A recap of our first virtual week of ADI (American Distilling Institute)’s 17th annual Craft Spirits Conference, which was to be in my beloved New Orleans in April but went virtual this Summer. You’ll see me here in this story, as I was on a couple international panels, both for gin… Read more →