For a New Taste, Some Bartenders Turn to an Ingredient That's Very Old
[New York Magazine, 25 June 2018]
Meet patxaran

The Best Way to Tour a City Is Through Its Grocery Store
[New York Magazine, 13 June 2018]
A universal secret garden

This African Super Grain Could Solve Famine and Drought (Plus It's Gluten-Free)
[Bloomberg, 28 February 2018]
Meet fonio

Daisuke Nakazawa is opening a sushi restaurant in a Trump hotel. And he's not apologizing.
[The Washington Post, 16 February 2018]
The National Mall with the Noguchi of sushi

A $41 Glass of 150-Year-Old Wine is the Wild Future of Vineyards
[Bloomberg, 20 October 2017]
A hero of 19th-century wine becomes a hero of 21st-century wine, too

One woman has stirred the pot at Ben's Chili Bowl for 40 years. Her names is Peaches.
[The Washington Post, 13 April 2017]
Sometimes your first job is all you need

How Franny's Conquered Brooklyn
[New York Magazine, 15 August 2017]
Brooklyn isn't over; it's the norm

New York Had the Most Exciting Cocktail Bars in America — Why Do So Many Now Feel Like They’re Stuck in the Past?
[New York Magazine, 19 May 2017]
Too much of a good thing

Inside the Havana Gin Bar That Specializes in Quietly Revolutionary Cocktails
[New York Magazine, 14 November 2016]
The quanto basta approach

New York City's First Cheesecake Factory Is the Slice of Suburban Bliss We've Been Missing
[New York Magazine, 26 October 2016]
If New York can have Little Britain and Little Tibet, why not Little Suburbia?

It Came From The Fridge of the Future
[The Washington Post, 17 April 2015]
Tea, Earl Grey, flat.

Big Fish
[Bloomberg Businessweek, 17 April 2014]
America's hottest sushi restaurant is brought to you by an Italian restaurateur from the Bronx