Mouthing Off

By the Editors of Food & Wine Magazine

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To create the signature éclair at Le Méridien New Orleans hotel, opening next month, pastry chef Johnny Iuzzini tasted sweets all over the Crescent City, and shares his ultimate New Orleans dessert bucket list here.

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F&W Exclusive

We love to hear great news from the pastry world. Today, we did. The Restaurant at Meadowood in Napa is bringing in Matthew Tinder, who worked at another great Bay Area restaurant, Coi, as its first pastry chef in almost three years.

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