We’ve been anticipating the opening of Jasper’s Corner Tap & Kitchen (slated for late July/early August) in the former Ponzu space downtown. With news of Chef Adam Carpenter helming the “upscale tavern-inspired” kitchen and none other than Kevin Diedrich as Bar Manager (who you’ve heard me talk about since early Burritt Room days), it’s sure to be an exciting opening all around.
Here are two new places that just opened, showing a lot of promise… and one that keeps getting better.
Sexy ’70s foodie lounge : CHAMBERS EAT+DRINK
The Phoenix Hotel has long exuded rock star hipness. Its prior restaurant was more bar than food destination… and it really wasn’t memorable on the drink front, though the mid-century motel poolside setting is special. The pool remains, now with cactus wall and bright orange chairs. Drinks, though decent, still aren’t worth a special trip, but the food is. Read more »
Ever a fan of a civilized (and delicious) respite for afternoon tea, here I present to you two divergent ways to raise your pinky in the city.
Kettle Whistle at Burritt Room: A gourmand's pop-up tea
Currently scheduled to take place on the last Saturday of every month through October, Kettle Whistle launched its inaugural tea this past week in the spacious back room of Burritt Room's turn-of-the-century-style bar, tucked upstairs in the Crescent Hotel. Read more »
There's nothing quite like dining with the person who made the wine you're drinking -- intimate and focused, it gives one a special insight into what's in one's glass. Earlier this month, I met with three Napa-Sonoma winemakers. Recently, I had the chance to spend time with two Europeans from the unparalleled regions of Bordeaux and Kamptal. Look for these wines in local wine shops -- or ask that your shopkeeper stock them, they're that good.
The average American still doesn't know enough about sustainable fish. Most of us eat whatever is on the menu with little to regard to where it’s sourced, its health properties (or lack thereof) -- totally unaware if the creature we're eating is endangered or close to it. Consider this Appetite your 101 on the latest happenings in sustainable fish -- and a primer on how to make sure your seafood dinner is safe for the waters of the world. Read more »
Kauai: dreamy island respite, painfully beautiful, truly relaxing (other than east side traffic!) Last time, I covered restaurants and cheap eats, and killer cocktails on the island. This time, the final post in the series, I'll focus on the best places to stay, and more on libations from coffee to rum.
Grand Hyatt Kauai, Poipu Beach:
Do yourself a favor and stay at Grand Hyatt Kauai. A resort in the full sense of the word, it is its own world unto itself. From lava rock waterways and multiple levels of pools (including a salt water-sand pool), to its world class spa, Anara, and open air couples cabanas, you leave here feeling as if you've truly had a vacation. Read more »
After countless weekends in Napa over the years, I'm flush with recommendations for worthy restaurants and hotels. It's not always the most affordable area, but my recent visits north have revealed a number of delightfully reasonable options within the bounds of Napa and Yountville, both new and established.
They've also uncovered a few unexpected dishes – and in the case of one restaurant with a new chef, a whole range of them. Read more »
I spent some brilliant days -- and the first three of five installations in my Hawaiian series -- exploring Oahu. But based on what every traveler I'd ever met had told me, I knew it could only get better with Kauai. This time around, let's talk the restaurant scene on Kauai – next time, I'll feature its hotels and drink.
But first, the ugly: traffic jams are jarring shocks on the island's east side near Lihue, particularly in Kapaa. One-lane roads at a dead stop along stetches of strip malls are downright irritating. I almost missed my flight home when it took one hour to go 10 miles from Kapaa to Lihue Airport (the day before the same route took 10 minutes). Read more »
Yes, I'm a meat eater. I want animals treated humanely and have loving care and long lives. But I don't feel I could possibly be a full-fledged food writer and not eat virtually everything. Food prejudices are not allowed. My motto: if any culture of the world eats it, I can too (followed by: if I don't like something, I keep eating it until I do).
But leave it to two New York brothers to make a vegetarian meal that's surprisingly hearty, satisfying, and inventive. Read more »