Mouthing Off

By the Editors of Food & Wine Magazine

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Restaurant Industry Intel

Sommelier Sebastian Zutant only pours what he wants to pour—and that means obscure wines. Here, he defends weird.

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Restaurant Industry Intel

A $15 drink is expensive for a reason. Mixologist Jim Meehan traces the cost back to hand-carved ice and leather (not pleather) seats.

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Restaurant Industry Intel

Ken Friedman—the poster boy for the no-reservations trend—reveals his thinking and tells why he'd never choose to wait for a table.

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Restaurant Industry Intel
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