The Perfect Spot – Page 51 – a writer's passionate quest for the best food & drink around the world

June 15, 2020

by Virginia Miller on June 17, 2020 in Intro Letter

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.

We Are Losing So Much More Than Business: What Makes America Great?

by Virginia Miller on June 15, 2020 in On the Town

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.

DISTILLER Bottle Column: May 2020

by Virginia Miller on June 9, 2020 in Imbiber

Published June 8, 2020, at Distiller Magazine, my bottle column covers trends and reviews international spirits here, with taste ratings…

May’s 10 SF Restaurants for Takeout or Delivery

by Virginia Miller on May 27, 2020 in Top Tastes

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:

May 1, 2020

by Virginia Miller on May 6, 2020 in Intro Letter

— 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.

A Taste of Chinese Szechuan Cuisine in SF

by Virginia Miller on May 6, 2020 in Top Tastes

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

DISTILLER Bottle Column: April 2020

by Virginia Miller on May 6, 2020 in Imbiber

Published May 4, 2020, at Distiller Magazine, my bottle column covers trends and reviews international spirits here, with taste ratings.

April 15, 2020

by Virginia Miller on April 15, 2020 in Intro Letter

—April’s Best New Bay Area Restaurants & OG Alternatives To-Go
— Travels in Chengdu, China: Why Sichuan cuisine is widely misunderstood.
— A Guide to the Bay Area’s Local Grocers: International markets, CSAs, CFAs, farmers markets and 10 of our best independent, local grocers from SF to the East Bay and Peninsula.

April’s Best New Bay Area Restaurants & OG Alternatives To-Go

by Virginia Miller on April 15, 2020 in The Latest, Top Tastes

My dining column at print and online magazine, Bob Cut — column details and my philosophy here — covers both standout newcomers and longtimers we want to keep supporting.

During shelter-in-place pandemic times, the column is in takeout/delivery mode:

Travels in Chengdu, China: Why Sichuan Cuisine Is Widely Misunderstood

by Virginia Miller on April 14, 2020 in Wandering Traveler

When you hear the word Szechuan (aka Sichuan), most think of mind-numbing heat and red chile oil. While both are certainly a staple, what many consider China’s most complex cuisine —and therefore one of the most complicated in the world— Sichuan merely begins at spicy. This is a cuisine where key flavors start at 24. Yes, there are at least… Read more →