After I washed my mouth out with some delicious Blanc de Blancs Champagne from Taittinger, we had two bottles of classic Bordeaux. Both were decanted at the beginning of the meal....

I have been recommending this restaurant for nearly twenty years. It has the finest wine list in the southern Rhône, and Tina and Guy Jullien's cuisine just gets better and...

This was an enormous array of wines drunk with a magnificent display of dim sum from my favorite Hong Kong-styled Chinese restaurant in northern Virginia, Mark's Duck House. There were...

Two meals consisting of tuna tartar, foie gras chaud, steak au poivre blanc, care d'agneau, chocolate soufflé, pasta with summer truffles, and consumé of lobster were all superb. Between mountain...

Anyone visiting northern Baltimore County during soft-shell crab season (usually May - August) won't find any better than Mark Henry's. His lobster corncake isn't bad either, and of course, the...

I  would have to rank the cooking of Michel Richard alongside that of New York's Daniel Boulud as the finest French-inspired cuisine in America. His style is completely different from...

This was a blind vertical of the famed Martha's Vineyard Cabernet Sauvignon from Heitz Cellars. All of the wines, except for the corked bottles of 1990, 1988 and 1984, showed plenty of cedar, cassis...

I  was both chef and sommelier for a night of debauchery at my home while my wife and daughter were at the beach. This was a blind tasting with some...

Since Restaurant Daniel does not serve lunch, I was quick to accept the invitation of the great one, Chef Daniel Boulud, to cook lunch for me and some friends at...