- 3 Butcher-Restaurant Hybrids That Literally Bring Home the Bacon
- How René Redzepi Is Giving Back to the Culinary Community in Mexico
- Tyson Cole Takes Tokyo and Hiroshima
- Everything You Need to Know About April Bloomfield's NYC Meat Shop
- Angie Mar Dreams of Ribeye at The Beatrice Inn, Revamped and Opening Today
- At Nixta, Cauliflower Tortillas and Pisco Sours Are on the Menu
- 7 New Restaurants That Defy Culinary Trends
- Where to Eat Detroit-Style Pizza, Outside Detroit
- Team Estela Opens Flora Bar and Flora Coffee Tonight in The Met Breuer
- Toups South Opens with Aaron Franklin’s Smoker and a 160-Year-Old Bar
Go figure-it seems to be a Savagnin moment. Not more than a few days after I blogged about my experiences with this oddball Jura grape variety, following the terrific meal I had at the new midtown Italian offshoot of Hearth, Insieme, here comes Moira Hodgson at the NY Observer, reviewing Insieme and writing about the same darn Puffeney Savagnin that Paul Grieco recommended to me. Paul! Are you starting a movement? What's going on here?
Anyway, as a 19th century Englishman might say if he were to write the next phrase, the stuff's deucedly difficult to find, but if your interest has outpaced your inertia, try going to wine-searcher.com and searching for Savagnin. And if the Puffeney doesn't turn up, consider the Rijckaert-also a mighty fine wine.