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Chefs like Los Angeles’ Neal Fraser have started setting their alarms early so they can serve exquisite breakfasts—from ricotta pancakes and brioche French toast to braised pork shanks with poached eggs.
California winemakers have been inspired by the great red blends of France’s Rhône valley for some time. Now they are turning to the Rhône’s exotic white varieties, combining Grenache Blanc, Marsanne, Roussanne and Viognier to impressive effect.
For this annual guide, F&W editors search out the most exciting new foods to taste, restaurants to try, places to visit and drinks to enjoy. We hope you’ll get to sample all 100 by next New Year’s Eve—and be ready to start again!
Neal Fraser of Grace Restaurant in Los Angeles, who named his BLD Restaurant (short for "Breakfast Lunch Dinner"), goes way beyond the usual scrambled, poached and fried by slow-cooking or baking eggs to make them deliciously soft and creamy. Here are five of his creative—and easy—egg dishes. They're perfect for breakfast, but just as satisfying for a light lunch or dinner.
The most fun New Year’s party in Aspen, Colorado, is not the one you read about in the society pages, but the one that Little Nell chef Ryan Hardy and sommelier Richard Betts throw the next day—with rich Gruyère fondue, spicy seafood soup and Betts’ own wines.
A well-equipped home bar is the cocktail enthusiast’s answer to the at-home wine cellar. At Scott Morrison’s rustic-chic birch bar (below), vintage draftsman’s chairs face his extensive stock of top-flight spirits and the exotic souvenir bottles he collects abroad.