Guides
Guides
Dispatches from artisan workshops, kitchens, cellars, and benches — on method, place, and the work itself.
- Field Notes
Marco Ortlam Caps Arte Culinaria at 70 Guests in Los Cabos
Marco Ortlam, managing director of Montage Los Cabos, built Arte Culinaria with a 70-guest cap so Dominique Crenn, Daniela Soto-Innes, Jorge Vallejo and the full roster could cook, pour and host within reach of every attendee.
Hugo MarchettiSeptember 6, 2026 - Field Notes
Maroš Dzurus Leads Advocatuur Rosewood Amsterdam
Maroš Dzurus joins Advocatuur at Rosewood Amsterdam as director of bars and beverage, bringing nearly 20 years of experience from Himkok Oslo as Yann Bouvignies moves to a wider Rosewood EMEA role.
Hugo MarchettiSeptember 4, 2026 - Field Notes
Jason White and Ex-Noma Workers Force an LA Reckoning
Jason Ignacio White, former head of Noma's fermentation lab, led protests and became a conduit for anonymous accounts from former workers as René Redzepi opened the LA residency.
Hugo MarchettiAugust 31, 2026 - Field Notes
Lucian Books and Wine, Buckhead’s Cellar With a Spine
In Buckhead, Katie Barringer, Jordan Smelt, and Jason Paolini turn a wine bar, bookstore, and restaurant into one studied room.
Hugo MarchettiAugust 30, 2026 - Field Notes
Masaaki 'Uchi' Uchino Opens Kiyomi DC's 16-Seat Counter
Masaaki 'Uchi' Uchino brings five years of Sushi Nakazawa training and his own procurement lines to a standalone counter at 1895 L St., NW, opening with $40 lunch sets before adding Friday omakase.
Hugo MarchettiAugust 28, 2026 - Field Notes
Viveik Vinoharan Opens Dutch Rules in Danny Perera's Mitcham Distillery
Viveik Vinoharan, The Age Good Food Guide's current Young Chef of the Year, takes his first restaurant pass inside Danny Perera's gin distillery.
Hugo MarchettiAugust 26, 2026 - Field Notes
Bizzeria Georgetown: Rafidi and Wang Open Pizzeria
Chef Michael Rafidi and pastry chef Alicia Wang are moving their 48-hour sourdough pizza work from Yellow's evening counter into Bizzeria, a full-service Georgetown pizzeria opening this fall.
Hugo MarchettiAugust 12, 2026 - Field Notes
Geoff Davis Promotes His Burdell Team Into Uncle's: Oakland Bar and Grill Opens Spring 2027
Geoff Davis names Zara Fernandez-Aurelio, Seth Corr, and Brandon Cavazos as partners and kitchen lead for Uncle's, his second Oakland restaurant opening spring 2027 at 6317 College Avenue in Rockridge.
Hugo MarchettiAugust 10, 2026 - Field Notes
Kwame Onwuachi's Las' Lap Miami Near Collins Park
Kwame Onwuachi helms Las' Lap Miami near Collins Park, with a rum-led bar, Caribbean and Afro-Latino cooking, eggplant fries, and canal-side sunset seating.
Hugo MarchettiAugust 9, 2026 - Field Notes
Alex Prichard Leaves Icebergs to Open Sara Dining in Berry
Alex Prichard steps down as Icebergs head chef after seven years to open Sara Dining at Moraea Farm with Linnaeus Collection, while Antonio Colonna and Brittany Smith take over daily operations in Bondi.
Hugo MarchettiAugust 8, 2026 - Field Notes
Keith Corbin Reopens Alta Adams With a Rewritten Menu
Keith Corbin brought Alta Adams back on May 27 with hamachi crudo, suya-glazed marrow, and black garlic mole after three months away from the West Adams kitchen.
Hugo MarchettiAugust 6, 2026 - Field Notes
Emidio Pepe, Who Made Abruzzo's Prized Wines by Hand, Dies at 94
Emidio Pepe founded his Torano Nuovo estate in 1964, then proved Abruzzo’s grapes could age through foot, hand, and concrete.
Hugo MarchettiAugust 5, 2026 - Field Notes
José Andrés Opens Bazaar Meat DC at Waldorf Astoria
José Andrés opened Bazaar Meat DC on Thursday, March 19, replacing his Spanish-Japanese Bazaar with a fire-led steakhouse built around shared cuts, tableside wagyu, and advance-order suckling pig.
Hugo MarchettiAugust 4, 2026 - Field Notes
Hajime Sato Opens Sazanami: A Beaverton Omakase Counter
Hajime Sato brings three decades of sustainable seafood discipline to a 14-seat Beaverton counter, working Oregon waters after winning the 2024 James Beard Award at Sozai in Michigan.
Hugo MarchettiAugust 3, 2026 - Field Notes
Sunday Supper: Boulud, Ducasse, and the Pairing Work
Daniel Boulud and Alain Ducasse reunited at Restaurant DANIEL for a Citymeals dinner built around wine, craft, and charity.
Hugo MarchettiJuly 28, 2026 - Field Notes
Danny Garcia Turns a Closed Chapter Into Only Goods
After Top Chef and Time and Tide, Danny Garcia is building Only Goods first in jars, then toward a halal Latin bodega counter.
Hugo MarchettiJuly 25, 2026 - Field Notes
Planning a Visit to Murano's Real Glass Maestros in 2026
Explore the enchanting world of Murano glass workshops tours in 2026, where you can witness skilled artisans create stunning glass masterpieces and learn about this ancient craft. Experience the artistry firsthand and take home a unique souvenir.
Hugo MarchettiJuly 16, 2026 - Field Notes
Domaine Arnoux-Lachaux Asks MICHELIN to Remove It From Grape Selection
The Vosne-Romanée estate, led by sixth-generation winemaker Charles Lachaux, publicly asked MICHELIN to remove it from the guide's inaugural wine rating system, citing a 2020 policy of not submitting wines for press reviews.
Hugo MarchettiJuly 14, 2026 - Field Notes
Six Sommeliers Earn Master Diplomas; Deke Dunne Moves to New Orleans
The Court of Master Sommeliers crowned six new masters in Vienna, including the first recipients from Mauritius, Bosnia, and the Czech Republic. Deke Dunne left Allegory after eight years to launch a New Orleans residency.
Hugo MarchettiAugust 30, 2026 - Field Notes
Marcus Jernmark Bets on Four Courses at Lielle
Swedish chef Marcus Jernmark moved his family to Los Angeles in 2022, spent four years learning California markets, and opened Lielle in February 2026 with a compressed $150 four-course format that changes every five weeks.
Hugo MarchettiAugust 29, 2026 - Field Notes
Inside Saison’s Live-Fire System: The 54 Producers Behind the Kitchen
Chef Richard Lee’s live-fire Saison is powered by 54 producers, from custom-grown caviar and exclusive crop plans to almond wood, ceramics, and wine.
Hugo MarchettiAugust 27, 2026 - Field Notes
Burnt Hill Farm Opens in Maryland With Tae Strain
At Burnt Hill Farm in Montgomery County, Tae Strain cooks a 12-seat counter menu beside estate wines from the Old Westminster siblings.
Hugo MarchettiAugust 25, 2026 - Field Notes
Kyo Kim Gets the Kitchen She Needs at Beaconsfield Wine Bar
Korean-born head chef Kyo Kim now has more hot plates, fridge space, and room to push Beaconsfield Wine Bar's food program beyond pasta after owner Matt Sharples expanded the kitchen.
Hugo MarchettiAugust 24, 2026 - Field Notes
Laurent-Perrier Champagne Scholarship: 12 Selected
Romané Basset led a four-judge panel that reduced 53 applications to twelve UK wine professionals for the 2026 Laurent-Perrier Champagne Scholarship, covering Champagne Masters study, sales training, and house tastings.
Hugo MarchettiAugust 21, 2026
