AS FEATURED IN...
From Food & Wine , JUN 2009
While we ate the griddled goat cheese, he placed a large, flat stone in the hot embers and let it sit for one hour. When he took the stone out, he beat the ashes...MORE
From Food & Wine , OCT 2007
Argentinean cuisine from renowned chef Francis Mallmann. ...MORE
From Food & Wine , MAY 2004
Housed in a Romanesque former winery, 1884 is an eclectic place: The waitstaff wear Asian-style tunics, while the menu runs to various pizzas, goat (served several ways) and (very good) empanadas....MORE
From the From the May 2008 Food & Wine Go List
This David Collins-designed wine bar, in the revamped Fortnum & Mason near the Royal Academy, has wood-paneled walls that resemble a wine barrel. The menu from consulting chef Shaun Hill features gorgeous charcuterie and, of course, an excellent wine list, including Rieslings, Fortnum's own label claret and superb Chilean and South African bottles.
We loved: Charcuterie; smoked salmon tart.
Insider tip: For a $20 corkage fee, bottles from Fortnum’s adjoining shop are available at the bar.
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