The summer of slow food It was 41 years ago that a new generation—concerned about the direction the world was taking—convened in San Francisco for the Summer of Love. Which, of course, eventually boiled down to a nonstop orgy of sex, drugs, and rock 'n' roll. But of course, that was then. This is now. more>>
New York City—Central Park's iconic Tavern on the Green, one of the highest grossing independently owned restaurants in the U.S., is headed west. Look for a branch in San Francisco in the Metreon (a retail/restaurant/entertainment hub) with Yerba Buena Garden views. Although the opening is slated for summer 2009, the LeRoy family is already on the hunt for an A-list chef to run the kitchen. more>>
Las Vegas In April Chicago's Charlie Trotter returned to Sin City to launch a premium seafood venture, Restaurant Charlie, in the Palazzo. Driving the menu are seasonal organic produce and cooking techniques that use virtually no cream or butter. The briny endeavor consists of several discrete spaces, starting with an airy dining room that seats 120 under 20 foot ceilings. more>>
Mexico and the Caribbean Mexican hotelier Grupo Posadas tapped three top chefs to create three restaurants in its newest hotel, Aqua, reopened in Cancún in February after two years of post-hurricane renovation. more>>
Best Buys
Château d'Aquéria Tavel 2006
Long before the current rosé revolution, there was Tavel. This estate, dating to 1595, offers a classic salmon-hued Provençal wine with seductive floral notes and intense red cherry and berry fruit throughout. Generous in body and acidity, the finish turns bone dry, with distinctive mineral and peppery flavors. 24,500 cases made.
Score: 88 Cost: $160 per case more>>
Thank God it's Monday If tried and true is your mantra for food and wine pairings, New York City's The Monday Room might not be the place for you. Customers who step into the cozy confines of the restaurant find that everything has the stamp of the singular. more>>
Morning Jolts When mixing for the early crowd, bartenders are studying the brunch menu and thinking beyond the basics. more>>
