Bogota view. Photo by Virginia Miller. In 2018 was my first visit to Bogota, Columbia, an exciting melange of Latin America’s 50 Best Restaurants awards, a deep dive into then up-and-coming restaurants like the great Leo and then brand-new El Chato (see my current review below). I wrote about Bogota’s burgeoning cocktail bar scene for Gin Magazine. I wrote dining/food… Read more →
Boundary-Pushing Asian Food at Two Newcomers: Taiwanese-Inspired Piglet & Co. & Chinese-Venezuelan Cantoo Piglet & Co.’s shrimp pork toast (Photo Credit: Virginia Miller) COME SEE OUR NEW HOME — The Bold Italic has a new home online, and this story has moved! Read it here: https://www.thebolditalic.com/boundary-pushing-asian-food-at-two-newcomers-taiwanese-inspired-piglet-co This week, I share experiences at two newcomers playing with the boundaries of Asian cuisine.… 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 →
My spring travels in Peru with Campo de Encanto Pisco allowed me to richly deepen my pisco knowledge, from hands-on work in pisco production and blending, to witnessing broader uses of pisco in cocktails on Lima menus. I come from a city that has full-on pisco bars, a rarity in the US. Yet despite the range of pisco cocktails in SF,… Read more →
Peruvian cuisine first captivated me over a decade ago. As with many, ceviche was the starting point, but it was raw, sashimi-esque tiradito, fish doused in bright lime or passion fruit, that hooked me. I drew parallels to Japanese sushi with South American spirit. San Francisco has long had strong Peruvian ties, from being the first place in the US… Read more →
There’s not enough knowledge around sustainable fish… just ask anyone who knows anything about it. The majority of Americans eat whatever is on a menu with little to regard to where it’s sourced, its health properties (or lack thereof), unaware if the creature they are eating is endangered. I was privileged to attend a recent intimate round-table discussion with Peru’s… Read more →