News/Culture >> Browse Articles

Browse Reviews Articles

  • +1

    Beer of the Month: Rogue Hazelnut Brown Nectar

    Beer of the Month: Rogue Hazelnut Brown Nectar
    When the weather cools down, malty brown ales really come into their own, and malt is mostly what this one is about. For the interest of beer geeks, the label lists all the ingredients, and they include eight varieties of malt and just two of hops. That proportion gives a pretty good picture of flavor - just enough hops to cut ...
    Rated: +1
  • +11

    15 Cool Culinary Facts from SFChefs

    From Thursday, August 6 through Sunday, August 9, SFChefs.Food.Wine took place, celebrating the food, wine, and culinary creators of the San Francisco Bay Area. The event was truly extraordinary, bringing together so many amazing culinary professionals and exposing them to thousands of patrons. Chef's Blade attended the event , and we want to tell you about some of the amazing ...
    Rated: +11
  • +2

    Minetta Tavern

    Minetta Tavern
    When did we become so self-conscious about burgers? I'll bet that back in the 1930s, when someone ordered a burger, they ate it and that was the end of it. They didn't photograph it or write home about it. These days, chefs compete for ­burger bragging rights. They battle over exclusive access to butchers, prized cattle and prime cuts. Everybody's got ...
    Rated: +2
  • +3

    Restaurant Review: Dinner at Downtown (Berkeley)

    Restaurant Review: Dinner at Downtown (Berkeley)
    Before we walked into Downtown, appropriately situated in downtown Berkeley, California, my mom whispered to me about the ambivalent recent reviews she'd read of the place. "Apparently the food is really good," she said, "but we may be confronted with 'surly' or 'inattentive' service." Fortunately for us, this was not at all the case. Our server was excellent, always on hand ...
    Rated: +3
  • +2

    Trying to Love Lambrusco

    Trying to Love Lambrusco
    So this stuff confuses me. I really want to like it. I've had a bunch of different kinds of it, and a couple of great bottles here and there, but also a lot of crap. It's my understanding that lambrusco was popular back in the 70s, but the market was then flooded by too much poor product, which caused a big ...
    Rated: +2
  • +1

    Review: Blue Heron Pale Ale

    Review: Blue Heron Pale Ale
    Having a beer, at the moment, thinking that it's been a while since I last kept track of what I drank. Maybe I'll start up again. Maybe here we go. Blue Heron is from Mendocino, and really, what complicated, flowery California micro-brew hasn't been for the last decade or two. The bottle says it was created in '85, and is full ...
    Rated: +1
  • +22

    Watching Food T.V.

    Watching Food T.V.
    We like to watch food T.V. at my house. We go on and off with watching the Food Network, but recently we really haven't been watching it at all. There are currently three food shows that are on a weekly rotation on my TiVo: • Hell's Kitchen (Gordon Ramsay/FOX) • _Last Restaurant Standing_ (BBCA) • _Top Chef_ (Bravo) I like each of ...
    Rated: +22
  • +2

    Celebrity Chefs Hit the Jackpot in Vegas

    Celebrity Chefs Hit the Jackpot in Vegas
    Vegas dining once meant buffets and cocktail waitresses. No longer. The fabled desert playground has become one of the world's best places to eat. "Vegas' explosion of superdeluxe hotels and casinos has lured high-roller tourists and the international celebrity chefs who feed them," says Max Jacobson, the city's top dining critic, for Vegas magazine and Las Vegas Weekly. "And as in ...
    Rated: +2
  • +2

    Ruth Reichl: "Not Becoming My Mother"

    Ruth Reichl: "Not Becoming My Mother"
    NEW YORK – Starving seems an unlikely state for Ruth Reichl, one of the leading ladies of the American food scene. Yet on a recent Friday, the post-lunch fare was slim in the cafeteria of the Conde Nast skyscraper in Times Square – home to Gourmet magazine, which she heads. “I’m starving! Maybe they can make me something in our kitchen?” ...
    Rated: +2
  • +2

    Jamie Oliver's New Computer Cookbook

    Jamie Oliver's New Computer Cookbook
    I own a signed first edition of Jamie Oliver's debut The Naked Chef which, one day, I thought, ought to be worth a bit of money – perhaps when he's knighted? But these days I'm not so sure. Ten years on, there are Jamie jars of pasta sauce in the supermarket, Jamie pots and pans in John Lewis, Jamie's face on ...
    Rated: +2
  • +3

    10 Great Gifts for Chefs This Holiday

    Surprise your chef with one of these great gifts this year! It's the holiday's again: Your restaurant's packed, your customers are grumpy, and you're worrying about what to get for the chef that has everything. Well, fear not. From the goofy, to the necessities, to the downright preposterous, we've got you covered. Also, tell us what you want for Christmas ...
    Rated: +3
  • +2

    The Scotch and How We’re Sold It: A Balvenie Tasting.

    The Scotch and How We’re Sold It: A Balvenie Tasting.
    I don’t like wearing suits to industry tastings. From top to toe the beverage industry is riddled with bro-deals and glad-handing; besides, sporting a suit makes me feel like a broker, when, ostensibly at least, I’ve come to assess and appreciate the aesthetic qualities of the subject at hand—the subject usually being wine. I stroll in with scuffed leather boots and ...
    Rated: +2
  • +12

    Bermuda: An Intoxicating Island

    Bermuda: An Intoxicating Island
    I had the opportunity to travel to the beautiful island of Bermuda last week. I was very excited to enjoy the sun, relax, and explore the island cuisine. I was especially interested in exploring the beverage category, since, as a matter of principle, I was on vacation; and, as a point of journalistic exploration, I am interested in extending beverage information ...
    Rated: +12
  • +1

    Spain Basques in the Culinary Spotlight

    Spain Basques in the Culinary Spotlight
    The Once-Overlooked Country Is Now the World's Top Food Destination Italy, move over. France, watch your back. The capital of good eating has officially shifted to Spain, with foodies from all over the world hailing its cuisine as el mejor. In the interest of full disclosure: I haven’t set foot in Basque Country in years—like, since the first number in my ...
    Rated: +1