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Food tastes better when it’s shared — and so do the stories behind it. From heartfelt reflections to unforgettable bites and faraway finds, this is where the conversation begins.
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Caviar 101
A food-first exploration of caviar — how it’s sourced, served, and understood in serious dining rooms. Less about luxury, more about judgment, restraint, and getting it right.
The Seafood Table: Japan
Japan does not approach seafood as something to be conquered. Surrounded by shifting currents and fragile species, its cuisine evolved around restraint, judgment, and timing. This essay explores how freshness became responsibility, knife work became translation, and precision — not abundance — became the highest form of hospitality.
The Seafood Table — The Mediterranean
The Mediterranean does not rush seafood.
Warm water changes fish, species stay close to shore, and cooking evolves through repetition rather than urgency. This essay explores how fire, broth, and endemic seafood shaped one of the world’s most enduring coastal cuisines — where restraint comes not from fear, but from familiarity.
The Seafood Table — U.S. East Coast
Cold water leaves no room for illusion.
On the U.S. East Coast, seafood arrives already resolved — shaped by temperature, time, and consequence. This long-form essay explores how cold Atlantic waters define species, discipline kitchens, shorten menus, and reward restraint, revealing why clarity — not complexity — became the region’s quiet authority.
The Modern Steakhouse — Part III: The Fire, the Finish, and the Final Ten Feet
A modern steakhouse is more than meat and fire—it’s rhythm, craft, and the last ten feet between the broiler and the table. In Part 3, we explore the sides, sauces, cuts, and wine pairings that define a great steakhouse, from creamed spinach and Béarnaise to porterhouses and Brunello. A deep, sensory dive into the flavors, myths, and rituals that complete the steakhouse experience.
The Modern Steakhouse — Part II: Mastering the Cut
Step into the heart of the steakhouse kitchen — where heat, instinct, and discipline turn raw cuts into unforgettable steaks. This is the craft behind the crust.