I cover 5 standout upscale restaurants, many of The World’s 50 Best/Michelin-starred level, who are doing special or more casual takeout and delivery in pandemic times. Some offer cheese and champagne tastings, or nigiri sushi feasts or upscale but “real deal” BBQ. Each is stellar and ideal for those celebratory moments that still keep coming in our lives even while sheltering in — or when we need a pampering splurge:
My dining column at print and online magazine, Bob Cut — column details and my philosophy here — covers standout newcomers and longtimers we want to keep supporting. During shelter-in-place pandemic times, I cover outdoor dining, takeout and delivery restaurants:
Published July 2020 at Distiller Magazine, my bottle column covers trends and reviews international spirits here, with taste ratings:
This Issue:
— Industry webinars and interviews
— We Are Losing So Much More Than Business: What Makes America Great? My essay on the state of the hospitality industry now and going forward, in context with how far we’ve come in recent decades and how much we stand to lose.
— My Distiller Magazine Bottle Column: From Thai rums with agricole flair to Denver aquavit.
— 10 Restaurants for Takeout/Delivery of the Month: My Bob Cut magazine column covers under-the-radar Iraqi, Sri Lankan, modern Venezuelan, Filipino, modern Indian and other restaurant standouts, as well bakeries, chocolatiers and New American greats for delivery.
The color drained from the world. That’s how I felt as the pandemic hit and independent restaurants, bars, food and drink purveyors were forced to shutter overnight. Millions are (still) unemployed in a $1 trillion industry that’s the U.S.’ largest private sector job provider. Many already can’t afford to come back (closure estimates range up to 85% from industry experts across the nation and in this recent detailed report). But we’re losing much more than jobs. We’re losing culture it has taken decades to build. A “secret” American strength. I’ll explain.
Published June 8, 2020, at Distiller Magazine, my bottle column covers trends and reviews international spirits here, with taste ratings…
My dining column at print and online magazine, Bob Cut — column details and my philosophy here — covers standout newcomers and longtimers we want to keep supporting. During shelter-in-place pandemic times, the column is in takeout/delivery mode:
— A Taste of Chinese Szechuan Cuisine in SF: Takeout and delivery Sichuan greats at home after my recent travels studying the cuisine in Chengdu, China.
— Distiller Bottle Column: My 10 reviews for the month include a U.S. sake, canned makgeolli, mezcal, gin, Indian whisky, absinthe or Lithuanian schnapps.
— April’s Best New Bay Area Restaurants & OG Alternatives To-Go: Order paella, brunch, burgers, Thai, sushi, Chicago-style deep dish, cocktails and much more at home.
My Bob Cut Magazine dive into Sichuan/Szechuan cuisine in San Francisco here — all in takeout/delivery mode during pandemic — after my November 2019 travels through Chengdu, China, home of Sichuan cuisine
Published May 4, 2020, at Distiller Magazine, my bottle column covers trends and reviews international spirits here, with taste ratings.