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I’m paying homage to remarkable sushi, ethereal paneer and three kinds of pizza – but there’s one thing all these diverse dishes have in common.
Caviar, truffles, foie gras, and more of fine dining’s richest ingredients are on parade at the new restaurant from two Eleven Madison Park alums
Green chorizo tacos, fried banana blossom pancakes, and more
New York born Audrey Frick headed west to pursue music and become a Buff at the Univ. of Colorado. She got the hospitality and wine bug in Boulder at Bobby Stuckey’s Frasca, working her way to the opening team at Tavernetta in Denver. She has worked harvests around the world, found a love for Italian wines, and has an advanced certification from the CMS. The real question is, how do go from playing French Horn to slinging wine?
Wine Spectator rounds up the latest restaurant news, including a New York opening from sommelier Dustin Wilson and chef Austin Johnson, a new wine director at Grand Award–winning Inn at Little Washington and more.