Guides
Guides
Dispatches from artisan workshops, kitchens, cellars, and benches — on method, place, and the work itself.
Field NotesDanny 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 NotesPlanning 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 NotesDomaine 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 NotesKinkan West Los Angeles: Nan Yimcharoen’s Next Counter
Kinkan closes its Virgil Village room before Kyoto pop-ups and a 15-person West Edge counter from Nan Yimcharoen.
Hugo MarchettiJuly 26, 2026
Field NotesDiageo World Class US 2026 Finalists Named
Tales of the Cocktail Foundation names 15 Diageo World Class US finalists, sending bartenders to Chicago in May and New Orleans in July.
Hugo MarchettiJuly 25, 2026
Field NotesLomi Lomi Lomita Is Avish Naran’s Hand-Roll Move
Avish Naran’s Lomi Lomi brings South Asian-spiced temaki and shochu highballs to a 60-seat Lomita room planned for early fall.
Hugo MarchettiJuly 24, 2026
Field NotesCan You Actually Visit the Pottery Towns of Mashiko?
Discover the charming pottery towns of Mashiko, where traditional artisans create stunning ceramics. Explore the rich culture and craftsmanship that make this destination a must-visit for pottery enthusiasts.
Hugo MarchettiJuly 23, 2026
Field NotesAll Well Chicago Restaurant Opens With Casual Prix Fixe From Oriole Team
The Michelin-starred Oriole team launched All Well in April 2025, testing whether five-course dining can shed tasting-menu formality and draw neighborhood diners in downtown Chicago.
Hugo MarchettiJuly 23, 2026
Field NotesThree Sydney Hotel Restaurant Chefs Exit in 2026 Leadership Shake-Up
James Viles, Mitch Orr and Beau Clugston departed their Sydney hotel restaurant roles within months, marking the most concentrated culinary leadership turnover in the city's luxury hotel sector in recent memory.
Hugo MarchettiJuly 22, 2026
Field NotesCustom Perfume Creation: What Bespoke Involves
Custom perfume creation begins with a perfumer at the bench, a written studio inquiry, and months of consultation, maceration, revision, and final formula decisions.
Hugo MarchettiJuly 22, 2026
Field NotesA Realistic Guide to Visiting the Audemars Piguet Musée Atelier in 2026
Discover the intricacies of haute horlogerie with our realistic guide to visiting the Audemars Piguet Musée Atelier in 2026, where craftsmanship and innovation come to life. Plan your audemars piguet museum visit for an unforgettable experience.
Hugo MarchettiJuly 22, 2026
Field NotesInside Hermès: Booking the Visit That's Worth It in 2026
Discover the exclusive Hermès factory tours in 2026, where craftsmanship meets luxury. Experience the artistry behind iconic pieces and gain insight into the brand's rich heritage.
Hugo MarchettiJuly 21, 2026
Field NotesBespoke Suit Commission Process: Savile Row Guide
How the bespoke suit commission process works, from the cutter's bench to the final fitting.
Hugo MarchettiJuly 20, 2026
Field NotesFlorence Craft in Person: How to Get In and What You'll See at Scuola del Cuoio, Stefano Bemer, and Liverano & Liverano
Discover the charm of Florence artisan workshops with a guide to visiting Scuola del Cuoio, Stefano Bemer, and Liverano & Liverano, where craftsmanship meets tradition in the heart of the city.
Hugo MarchettiJuly 20, 2026
Field NotesBespoke Shoe Commissioning Guide for 2026
Bespoke shoe commissioning begins at the bench: a foot tracing, a custom last, and a maker with enough time to build the pair properly.
Hugo MarchettiJuly 19, 2026
Field NotesHow to Commission Bespoke Shoes from Northampton and St James's Makers (and What It's Actually Like)
How to Commission Bespoke Shoes from Northampton and St James's Makers in 2026 George Cleverley on the Royal Arcade still takes the first measurement by hand.
Hugo MarchettiJuly 19, 2026
Field NotesInside Savile Row: Booking the Bespoke Commission That's Worth It
Discover the art of savile row bespoke tailoring, where craftsmanship meets personalization. Learn how to navigate the bespoke commission process to ensure your investment is truly worth it.
Hugo MarchettiJuly 18, 2026
Field NotesHow to Visit the Okayama Denim Mills: Momotaro and Kojima (and What It's Actually Like)
Explore the renowned Okayama denim mills, including Momotaro and Kojima, to discover the craftsmanship behind Japan's iconic denim. Learn what to expect during your visit and immerse yourself in this unique textile culture.
Hugo MarchettiJuly 17, 2026
Field NotesSommelier Titles, Resort Oenology, and a New Head Chef in Edinburgh
Xavier Thuizat leads Oenology Week at The St. Regis Bora Bora, Aljoe Mario Beziek takes South Africa's Best Young Sommelier title, and John Munro steps up at Number One.
Hugo MarchettiJuly 17, 2026
Field NotesHow to Visit a Murano Glass Workshop (and What It's Actually Like)
How to Visit a Murano Glass Workshop in 2026 (and What It's Actually Like) A maestro at a working Murano fornace lifts a gather of molten glass on a blowpipe, rotates it once against the lip of the f.
Hugo MarchettiJuly 15, 2026
Field NotesHow to Visit Murano's Glass Workshops (and What It's Actually Like)
How to Visit Murano's Glass Workshops in 2025 (and What It's Actually Like) A furnace master lifts a gather of molten glass on a blowpipe, rotates it once against the lip of the bench, and hands it t.
Hugo MarchettiJuly 14, 2026
Field NotesLynx Pizzeria Los Angeles: A Three-Star Chef's Risky Arts District Bet
Chef Joshua Skenes brings conveyor belt ovens and three-Michelin-star technique to the Arts District, but his one-year LA closure pattern suggests a narrow window to visit.
Hugo MarchettiJuly 13, 2026
Field NotesSakai's Knife Forges in Person: How to Get In and What You'll See
Sakai's Knife Forges in Person: How to Get In and What You'll See You can visit the knife forges of Sakai, and for most of the city's workshops the door is genuinely open, though the word "visit" cov.
Hugo MarchettiJuly 13, 2026
Field NotesThe Winemakers Behind Burgundy's Three MICHELIN Grape Wineries
Michelin’s first Grape Selection names nine Burgundy estates at the top, shifting attention from bottle scores to vineyard work.
Hugo MarchettiJuly 12, 2026
Field NotesCommissioning a Steinway: What to Know Before You Go in 2026
Commissioning a Steinway: What to Know Before You Go in 2026 The Selection Room at Steinway & Sons is not a public showroom you walk into on a Tuesday afternoon.
Hugo MarchettiJuly 12, 2026
Field NotesAll Well Chicago Restaurant Bets on Casual Prix Fixe from Oriole Team
The Michelin-starred Oriole team opened All Well in April 2026, introducing Chicago to a 'casual prix fixe' format that applies fine dining technique without the formality.
Hugo MarchettiJuly 12, 2026
Field NotesSydney Hotel Chef Departures: Viles, Orr, and Clugston Exit Within Weeks
Three acclaimed chefs, James Viles, Mitch Orr, and Beau Clugston, have departed Sydney hotel restaurants within weeks, signaling a shift in how luxury properties approach chef-driven dining.
Hugo MarchettiJuly 10, 2026
Field NotesHow to Visit Murano Glass Workshops (and What It's Actually Like)
How to Visit Murano Glass Workshops (and What It's Actually Like) A maestro at Fornace Mian lifts a gather of molten glass on a blowpipe, rotates it twice against the lip of the furnace, and hands it.
Hugo MarchettiJuly 10, 2026
Field NotesE.J. Lagasse, Youngest Two-Star Michelin Chef, Transforms His Father's New Orleans Flagship
At 23, E.J. Lagasse earned two Michelin stars for Emeril's in New Orleans, making him the youngest two-star chef in Michelin Guide history while transforming his father's flagship through European three-star technique applied to Louisiana cuisine.
Hugo MarchettiJuly 10, 2026
Field NotesAngelos Bafas Opens Cato Covent Garden Bar
According to spirits_business, Angelos Bafas opened Cato, a Covent Garden venue housing three spaces, marking his first ownership stake since departing Creative Restaurant Group.
Hugo MarchettiJuly 9, 2026
Field NotesDarling West Hollywood Menu Pivots to Southern Cooking After Guest Demand
James Beard Award-winning chef Sean Brock opened Darling in August 2025 with a California-only menu. By October, guest requests for grits and cornbread prompted a Southern pivot.
Hugo MarchettiJuly 9, 2026
Field NotesA Realistic Guide to Visiting the Audemars Piguet Musée Atelier
A Realistic Guide to Visiting the Audemars Piguet Musée Atelier You can visit the Musée Atelier Audemars Piguet, and the process is more accessible than the brand's reputation might suggest.
Hugo MarchettiJuly 9, 2026
Field NotesChef Hasung Lee Opens Oyatte in NYC After Atomix and The French Laundry
After more than a decade in Michelin-starred kitchens, Hasung Lee debuts his first solo restaurant with an eight-course tasting menu anchored by upstate New York farms.
Hugo MarchettiJuly 9, 2026
Field NotesAngelos Bafas Opens Cato Covent Garden Bar After Leaving CRG
Greek-born bartender Angelos Bafas opened Cato, a two-floor Covent Garden venue housing two bars and a British spirits-focused program, after departing Creative Restaurant Group in September 2025.
Hugo MarchettiJuly 8, 2026
Field NotesSean Brock Pivots Darling West Hollywood Menu Back to Southern Roots
Two months after opening with California cuisine, James Beard winner Sean Brock returned Darling to Lowcountry cooking after guests asked for grits and cornbread.
Hugo MarchettiJuly 8, 2026
Field NotesMurano's Real Glass Maestros in Person: How to Get In and What You'll See
Murano's Working Furnaces: How to Get In and What You'll See You can get into a working Murano furnace.
Hugo MarchettiJuly 8, 2026
Field NotesWayfinder Wines Margaret River Opens Its Farm Restaurant in August
Wayfinder Winery & Farm Restaurant opens in August on a solar-powered Cowaramup estate, with Brendan Pratt in the kitchen.
Hugo MarchettiJuly 8, 2026
Field NotesWhat Commissioning Custom Furniture and Joinery Actually Involves
What Commissioning Custom Furniture and Joinery Actually Involves A lead time of six to fourteen weeks is the number most first-time clients underestimate.
Hugo MarchettiJuly 7, 2026
Field NotesA Realistic Guide to Visiting Seki: The Swordsmiths and Blade Makers of Japan in 2026
Explore the rich heritage of Seki, Japan, home to renowned knife makers and swordsmiths. This guide offers practical tips for visiting in 2026, showcasing the artistry and craftsmanship of Seki's blades.
Hugo MarchettiJuly 7, 2026
Field NotesChâteau Sainte Marguerite Rosé: Five Decades of Massal Selection and Organic Viticulture
Between the Bay of Hyères and the inland valleys of Pierrefeu, the Fayard family has spent nearly fifty years building one of Provence's most distinctive cru classé estates through massal selection, organic certification, and a philosophy of minerality.
Hugo MarchettiJuly 6, 2026
Field NotesAngelos Bafas Opens Cato Covent Garden: Two Bars, One Julep
According to spirits_business, acclaimed bartender Angelos Bafas has opened Cato, a Covent Garden venue featuring two bars and a reimagined program anchored by the House of Julep's mint and herbs grown on site.
Hugo MarchettiJuly 5, 2026
Field NotesE.J. Lagasse, Youngest Two-Michelin Star Chef, Values One Thing More
E.J. Lagasse became the youngest chef in history to helm a two-Michelin star restaurant when Emeril's earned two stars in November 2025. Four years into leading the New Orleans restaurant, he's increased revenue 167% and landed on the World's 50 Best list, but the accolade he values most is working alongside his father.
Hugo MarchettiJuly 5, 2026
Field NotesChef Hasung Lee Opens Oyatte NYC Restaurant After Atomix
Former Atomix sous chef Hasung Lee debuts Oyatte at 125 East 39th Street, serving an eight-course tasting menu with upstate farm produce across two floors.
Hugo MarchettiJuly 5, 2026
Field NotesRodney Scott Brings Whole-Hog Barbecue to Pair'd Margaret River Festival
James Beard Award-winning Charleston pitmaster Rodney Scott will headline two events at Western Australia's Pair'd Margaret River Region Festival, November 19-22, 2026.
Hugo MarchettiJuly 4, 2026
Field NotesDave Beran Wins James Beard Award Best Chef California 2026
Dave Beran of Santa Monica's Seline and Pasjoli takes California's top chef honor at the 2026 James Beard Awards, extending L.A.'s winning streak to four consecutive years.
Hugo MarchettiJuly 4, 2026
Field NotesWayfinder Wines Margaret River: Brendan Pratt Joins Off-Grid Winery
Brendan Pratt, whose two-decade career includes The Fat Duck and Vasse Felix, takes the kitchen at Wayfinder Wines, a gravity-fed, off-grid winery opening in Cowaramup this August.
Hugo MarchettiJuly 4, 2026
Field NotesArtiste Winery's Bion Rice: The Fifth-Generation Winemaker Who Starts Every Vintage With a Painting
Bion Rice inverts the traditional winemaking process at California's Artiste Winery, starting with Impressionist-inspired artwork and crafting wines to match the visual narrative on each label.
Hugo MarchettiJuly 3, 2026
Field NotesBen Yabrow New Bar: Head Bartender Leaves Top-Ranked Sip & Guzzle
Ben Yabrow departed Sip & Guzzle the Friday before it topped the 50 Best Bars in North America 2026 list to open his own dual-concept bar in New York City.
Hugo MarchettiJuly 3, 2026
Field NotesJames Halliday Wine Critic: 140 Dinners, 50 Years, One Final Book
James Halliday closes a 50-year career with a 448-page book documenting 140 wine dinners, from 1970s Bordeaux with Len Evans to grand cru Burgundies with Prime Ministers.
Hugo MarchettiJuly 2, 2026
Field NotesSean Brock Pivots Darling West Hollywood Menu Back to Southern Roots
James Beard Award, winning chef Sean Brock opened Darling in August 2025 with California-only cooking. By October, guests asked for cornbread and grits, and Brock reversed course.
Hugo MarchettiJuly 2, 2026