The Italian fashion house banks on its success with a Florentine cafe by taking the concept to Los Angeles just in time for the Academy Awards.
WSJ. Magazine - Food
Cookbook author and British mainstay Diana Henry on her new book, “From the Oven to the Table.”
Making an Alpine ski getaway? A flurry of new and renovated hotels make their debut in the French Alps this winter.
“Chinese food like you’ve never had it before” is how the fashion designer and retailer categorizes Chifa, a restaurant his family is opening in Los Angeles
A new class of elevated, booze-free “spirits” have tasting notes, pedigrees and prices as hefty as the real thing. Inside the Dry January–fueled rise of boutique drinks like Seedlip, Kin and Proteau
It creates trust and connection when you select a wine, says Aldo Sohm, wine director at Eric Ripert’s Le Bernardin, who’s out with a surprising new book of tips this week.
Because Friendsgiving is always more fun than Thanksgiving. Holiday-loving chef Jonathan Waxman’s six tricks for hosting the most successful one yet.
A new San Francisco restaurant is a shrine to wagyu, sourcing the rarest and “most culty” beef from remote Japanese farms
Forget the Frenchie toque and starched apron. One chef is making chef jumpsuits—part of a suite of new collaborations in the fashion-meets-culinary space
L.A.’s Josef Centeno reflects on the childhood feasts that inspired his new cookbook Amá
Fashion darling and Wes Anderson collaborator Waris Ahluwalia pours his soul into a new project: a tiny, twee tea room. (Say that three times fast.)
Cha Cha Matcha, the green tea shop with fashion buzz, is betting on millennial love of canned drinks
California baker Nicole Rucker’s new cookbook, Dappled, is a master class in how to effectively use seasonal ingredients
Furnishing the high teas at Claridge’s in London and other five-star dining rooms, the Rare Tea Company started 15 years ago in Henrietta Lovell’s apartment. Inside their origin story (and the best teas they make)
Michelin-starred American chef Christopher Kostow has been challenged to put Shenzhen, China, on the global culinary map. But first he has to learn how the locals take their soup
Chef Sota Atsumi, just 33, has been the culinary phenom behind one of Paris’s toughest tables. Now he’s left Clown Bar to open a place of his own: the Japanese-accented Maison
The company says it’s so much more than salad—and wants to change the way it serves up both food and new ideas, its three founders say. Inside their “Sweetgreen 3.0” project
Two of the city’s most beloved restaurateurs are adding to their empire with a combination wine shop and bar. A day in the life of Wildair chefs Jeremiah Stone and Fabián von Hauske Valtierra
Pastry chefs at Eleven Madison Park, Gramercy Tavern and The Pool/The Grill all swear by Heilala, a $7.49 vanilla bean with a riveting backstory.
To bring one of Victor Hugo’s favorite haunts back to life, new owners Benjamin Patou, of French hospitality group Moma, and LVMH’s Antoine Arnault brought in 18th century chandeliers and lots of new inspirations