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Probably one of the biggest changes in my cooking recently has been how I cook thicker steaks. As much a fan as I am of big red wines, they are often best paired with a perfectly-cooked filet. Seared on the outside, warm and rare on the inside, it’s an elusive ideal.

I have to tip my hat this afternoon to my compatriot Alfonso Cevola, who has written a long, rambling post on the inevitable changes taking place in the Italian wine making industry now that big money has gotten involved in the process. This piece just absolutely blew me away…

Jamie and I had tickets to Fuerza Bruta this past Friday in Union Square, and wanted to take advantage of one of the many fine dining experiences in the area. Still riding high from our Babbo experience, we were interested in trying another restaurant within the Mario Batali pantheon. We settled on Casa Mono, the [...]