Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.






  • pinitbutton Carbon Footprint? 8 1/2, EEE
fair trade 300x180 Carbon Footprint? 8 1/2, EEE

Fair trade coffee has become a common sight for the American consumer

by Jeff Hoyt

Do you know what “carbon footprint” means? When it comes to food and beverage items, any idea what “fair trade” is? What do producers mean when they label their products “sustainable?” Even though many consumers don’t know what these phrases mean, the demand for sustainable food and beverage items continues to increase, according to a recent study.

In an online survey of 2,000 adults conducted by the Chicago-based Mintel, a whopping 84% of respondents said they regularly buy green or sustainable food and drink. However, many of them were unaware of what makes a product sustainable.

Continue reading “Carbon Footprint? 8-1/2, EEE” »

Holiday Issues

on November 29th, 2010
Print This Post Print This Post



  • pinitbutton Holiday Issues
home alone 300x177 Holiday Issues

Holidays have you stressed? Unwind with one of our Top 10 Holiday Movies, including John Hughes' modern-day classic, Home Alone.

by Jeff Hoyt

While you’re still working your way through Thanksgiving leftovers, we’re hard at work making the next set of holidays easier for you. Shopping? Check out our Top 10 Holiday Gifts, including a new book for foodies: Avec Eric: A Culinary Journey with Eric Ripert. Need a break from shopping? Unwind with one of our Top 10 Holiday Movies: some will steal your heart, while others depict stealing groundhogs. Going to a holiday party? Pick up one of our Top 10 Holiday Wines, which covers white, red, dessert, and sparkling. But for the best in sparkling wines, consult our Top 10 Prestige Cuvées, our selections of the top Champagnes available.

All of these lists and more can be found in our latest The Food Paper newsletter, published today. It’s easy to subscribe to our free newsletters, including our recently published Hotel Issue and our Annual Restaurant Issue coming out in January. Keep coming back to for reviews of the newest restaurants and hotels.

Last-Minute Turkey

on November 24th, 2010
Print This Post Print This Post



  • pinitbutton Last Minute Turkey
NYRES051105 Last Minute Turkey

The elegant dining room at The Harrison in New York City

by Meryl Pearlstein

Do you know how long it takes to safely defrost a twenty-pound turkey? Don’t try to stuff it in your microwave. Instead, make a reservation at one of our top Thanksgiving restaurants near you. And don’t forget to pick up one of our recommended Thanksgiving wines.
For our friends in New York, we offer a top 10 Thanksgiving restaurant list and more of the best places to chow down tomorrow. Here are even more details of some of our picks. Enjoy your holiday. We hope you have lots to be thankful for.

Wall & Water: At the new Andaz Wall Street hotel, Chef Maximo Lopez May prepares a farm-to-table Thanksgiving culinary adventure between 1pm and 7pm. The menu will be offered for $65 per person or $32 for children 5-12. Start with “The Larder” (raw bar) with handpicked Fishers Island oysters, smoked salmon and trout, poached shrimp, red and white anchovy salad, and Hudson Valley cheese and charcuteries. Next, move to “The Family Table” where you will create your own salad before heading to “The Kitchen,” where you will be presented with oven roasted turkey, grilled swordfish, braised veal leg, vegetable soup, roasted root vegetables, creamy parmesan grits, mashed new potatoes, and steamed green vegetables. Finish your meal at “The Chef’s Table” with home style apple pie, berry crumble, chocolate cake, pumpkin pie, or make your own sundae.

Continue reading “Last-Minute Turkey” »

Talking Turkey

on November 23rd, 2010
Print This Post Print This Post



  • pinitbutton Talking Turkey
NYRES060242 Talking Turkey

The dining room at Tocqueville, one of our Top 10 Thanksgiving Restaurants in New York

by Meryl Pearlstein


Did that last-minute Thanksgiving invitation you were expecting not come through? Does the thought of making your own turkey and all of the trimmings scare you?


Fear not. There is still plenty of time to make a reservation at a restaurant that will take care of your Thanksgiving needs. For New York, as well as other major metropolitan areas, we even offer a Top 10 Thanksgiving restaurant list. Here are more details of what some of these top NYC Thanksgiving restaurants have to offer, and you won’t even have to clean up afterwards!

Continue reading “Talking Turkey” »



  • pinitbutton Michael Voltaggio Gets “Ink.”
voltaggio2 225x300 Michael Voltaggio Gets “Ink.”

Chef Michael Voltaggio hard at work in the kitchen

by Jeff Hoyt

This blog reported when Michael Voltaggio was leaving The Dining Room at The Langham in Pasadena, so we’re happy to announce his latest plans. The Top Chef season 6 winner will be opening a new restaurant called “Ink.” in Los Angeles in mid 2011. It reportedly will occupy the Melrose Avenue space that formerly housed Hamasaku. There’s no word yet whether molecular gastronomy will be on the menu.

Sadly, his restaurant won’t be open in time for Thanksgiving, but many other restaurants are offering a top holiday meal. If you can’t wait to taste Michael’s creations, you can prepare your Thanksgiving bird under his direction. Michael gives instructions on how to cook turkey sous vide and also has a recipe for turkey brine. Either way, pair it with one of our Thanksgiving wines and enjoy your holiday.

Keep coming back to for the latest in Los Angeles restaurant news, Culinary Events, Restaurant Reviews and Los Angeles Wine Dinners.

Home Sweets Home

on November 19th, 2010
Print This Post Print This Post



  • pinitbutton Home Sweets Home

by: Sophie Gayot

There are two ways to talk about Maison Richard, culinarily speaking. It’s a restaurant open 7 days a week (except Sunday night) with non-stop service from breakfast to dinner, but it is probably more famous for its pastries, based on über chef Michel Richard‘s recipes. Let’s not forget the croissants, brioches and apple-turnovers (chaussons aux pommes in French).

Continue reading “Home Sweets Home” »

  • pinitbutton Bird is the Word: Thanksgiving, Chicago Style
maindiningroom5 300x200 Bird is the Word: Thanksgiving, Chicago Style

Eve is one of several dining rooms carving an atypical Thanksgiving meal. Photo courtesy of

by Jennifer Olvera

It wouldn’t really be Thanksgiving without the bird. However, there’s no need to settle for a staid approach — or do any of the heavy lifting yourself. This year, some Chicago restaurants are dishing up unique feasts, ones that require no fuss on your part but offer plenty of full-flavor surprises.

Big Jones, for example, will serve a festive, southern-style feast, complete with pimento cheese, okra and pickled green tomato starter; cornbread muffins and Sally Lunn bread with house-churned butter alongside house Concord grape and hot pepper jellies; a choice of appetizers, including butternut squash gnocchi with fried sage, roasted pears and mushroom jus; Vidalia onion and goat cheese pie with herb purée; a Waldorf salad with Redcort apples; and deep-fried Gunthorp Farms turkey with onion-thyme dressing. Needless to say, you can expect other comfort-driven, updated sides ($46 adults, $20 children under 12).

Continue reading “Bird is the Word: Thanksgiving, Chicago-Style” »

The Hotel Issue is Here!

on November 17th, 2010
Print This Post Print This Post



  • pinitbutton The Hotel Issue is Here!
hotel parq central 300x178 The Hotel Issue is Here!

The Hotel Parq Central in Albuquerque, New Mexico, one of our Top 10 New Hotels in the U.S.

by Nick Winfrey

With Thanksgiving only a week away and Christmas just around the corner, our 2010 Hotel Issue has arrived just in time to help you with your holiday travel plans!

Start off by checking out the latest hot spots around the country with our list of the Top 10 New Hotels in the U.S. Looking for something a bit more modest? Take a gander at our picks for the Top 10 Value Hotels in America and around the world to find great deals at excellent properties.

Continue reading “The Hotel Issue is Here!” »

Green & Great Chefs

on November 16th, 2010
Print This Post Print This Post



  • pinitbutton Green & Great Chefs
great chefs la4 Green & Great Chefs

Chefs Mary Sue Milliken, Adam Horton, Josie Le Balch, Matt Carpenter, and Jimmy Shaw at the 24th Annual Great Chefs of LA "Go Green, Go Organic" Event

by Jeff Hoyt

The weather gods smiled on the 24th Annual Great Chefs of Los Angeles “Go Green, Go Organic” event, where threatening skies turned into warm afternoon sunshine. The event featuring food, wine, beer and fun benefitted the National Kidney Foundation. Since its inception in 1987, it has raised more than $4.5 million.

Featured Great Chefs included Adam Horton from Saddle Peak Lodge, named one of our Rising Chefs, who prepared braised wild boar with leek soubise; Matt Carpenter of Momed, who wowed the crowd with his duck shwarma; and Onil Chibás & Alberto Morales of Elements Kitchen who cleverly crossed cultures with their satisfying marinated flank steak kimchi tacos. The most memorable food product of the day: Sushi Poppers!

Continue reading “Green & Great Chefs” »



  • pinitbutton A Korean Weapon of Mass Nutrition
kimchi A Korean Weapon of Mass Nutrition

Kimchi, a brined cabbage and turnip dish, is an ubiquitous part of Korean cuisine

by André Gayot


While the leaders of the twenty richest nations — the G 20 — gathered in Seoul, South Korea, to discipline the ministers of finances, bankers and traders of the world, the Koreans had their own, more direct, worries.


Because of bad weather, there was a dearth of cabbage on the markets. “A national tragedy,” proclaimed the press, supporting angry citizens. Cabbages and their derivatives being an essential part of the Korean diet, President Lee Myung-Bak decided that cabbages would be imported from China. Mais voilà, Koreans don’t like Chinese cabbage. What made the shortage even worse was the timing. This is the season when all Korean families practice a ritual: the preparation of Kimchi.

  Continue reading “A Korean Weapon of Mass Nutrition” »

Older Posts »
Page 1 of 212