A Legacy of Versatility: Pairing Provençal Rosé Wines with Diverse Local Flavors, pt. 3

Chef/Owner Alex Seidel of Mercantile Dining & Provision in Denver, Colorado

Written by: Lisa M. Airey

To celebrate and display the diversity of the rosé from Provence, The Clever Root challenged four superstar chefs from across the country to develop signature dishes to pair with these pink sippers. From Cajun cooking in New Orleans, to celebrating the bounty of the Pacific Northwest, these chefs pushed their palates and pairing abilities to […]

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A Legacy of Versatility: Pairing Provençal Rosé Wines with Diverse Local Flavors, pt. 2

Chef/Owner Carl Schaubhut of DTB in New Orleans, LA

Written by: Lisa M. Airey

To celebrate and display the diversity of the rosé from Provence, The Clever Root challenged four superstar chefs from across the country to develop signature dishes to pair with these pink sippers. From Cajun cooking in New Orleans, to celebrating the bounty of the Pacific Northwest, these chefs pushed their palates and pairing abilities to […]

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A Legacy of Versatility: Pairing Provençal Rosé Wines with Diverse Local Flavors, pt. 1

Chef Levon Wallace of Gray & Dudley in Nashville, Tennessee

Written by: Lisa M. Airey

To celebrate and display the diversity of the rosé from Provence, The Clever Root challenged four superstar chefs from across the country to develop signature dishes to pair with these pink sippers. From Cajun cooking in New Orleans, to celebrating the bounty of the Pacific Northwest, these chefs pushed their palates and pairing abilities to […]

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Navjot Arora’s Leap of Faith

Newly-Opened Old Monk Reinvents Traditional Indian Food

2000 was the first year of the new millenium. It’s the year Australia hosted the Summer Olympics and the year reality-television show Survivor debuted on NBC. It’s also the year chef Navjot Arora uprooted his life in India to chase his culinary dreams in the United States. Before his life in New York City, Arora was […]

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From the Ranch to the Range

Meat On Ocean Masters the Art of Steak

Written by: Jesse Hom-Dawson

The strip of Ocean Avenue in Santa Monica, California, where Meat On Ocean is located faces the water, with a stunning view to watch the sun set over the Pacific Ocean. For any meat lover, though, it’s what’s inside the restaurant that will capture your attention. From the same owners as Water Grill down the […]

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Coastal Dining

FIG is in Season Year-Round at the Fairmont Miramar

Written by: Becky Tsadik

“I was covered in flour as a kid,” says Yousef Ghalaini, Executive Chef at FIG Restaurant at the Fairmont Miramar Hotel & Bungalows in Santa Monica. The Lebanese chef would run around his grandparent’s home, situated above their family bakery. That experience was the inspiration for his unique charred “bread balloon,” an oversized pillow of […]

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Dish Breakdown: Winsome’s Baked Japan

Written by: Jesse Hom-Dawson

After finally locating Winsome, a cozy restaurant nestled in the bottom floor of the Elysian building in Echo Park, I was charmed not only by the sun-lit space and watercolor wallpaper but by the wide-ranging small-plate–focused menu. Crispy tofu with marinated peppers, Thai basil and puffed wheatberries won me over despite my dislike of tofu, […]

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Boutique Butchery

M.Eat Reflects a New Generation of Meat Consumption

Written by: Taylor Haynes

In Uruguay, cattle farming is an essential aspect of society; the South American country is one of the largest exporters of beef in the world, and cattle outnumber people. With an expanding, globalized market, it is likely young Uruguayans will follow the agricultural path previous generations forged before them. Rodrigo Echeverrigaray is no exception. Echeverrigaray, a […]

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Dish Breakdown: The Flats’ Charcuterie Board

Written by: Jesse Hom-Dawson

Don’t get me wrong, I love a good charcuterie board. But when it’s always prosciutto and salami and liver pâté, the dish can get a little tired. So imagine my surprise when I dined at The Flats in Beverly Hills the other week, ordered a charcuterie board and was presented with a board featuring meats […]

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