Recent Articles in Menu

Member Content Matchmaking...with Julian Abbott and Salvatore Calisi (Santé)
Sep 1, 2007
Grilled Octopus“Octopus and ouzo are like peanuts and beer. It’s hard to imagine one without the other,” says Julian Abbott. “In Greece, whenever there are mezzes on the table, there are octopus and ouzo. They’re a natural combination”.
Member Content Luscious Liaisons (Santé)
Sep 1, 2007
Food and wine pairings at the end of the meal too often get neglected. This is unfortunate, because the right pairing can intensify the flavors of the dessert and the wine, thus creating a wonderful finish to the dining experience.
Member Content Café d’Alsace: Brew-Food Matching in Manhattan
Jun 1, 2007

Café d’Alsace: Brew-Food Matching in ManhattanPrestige beer is a popular (and profitable) alternative to wine at an Upper East Side brasserie.
Member Content Matchmaking...with Sommelier Caterina Abbruzzetti (Santé)
Jun 1, 2007

In a DC dining room, mature Bordeaux makes a capital match for Colorado lamb.
Member Content From Michelin to Maryland (Santé)
May 31, 2007

Mason'sChef Daniel Pochron imparts the lessons of his Michelin-starred mentor to Mason’s cuisine and crew.
Member Content Should We Voluntarily Ban Foie Gras In Our Restaurants?
May 1, 2007

DurandMany chefs have voluntarily taken foie Gras off their menus. In plain words, they don't need the aggravation. Others are prepared to fight to the end. Their thinking is that no one from the outside has the right to tell them what they can and cannot serve in their restaurants. We take a look at the issue and speak with key chefs around the country.