Guides
Guides
Dispatches from artisan workshops, kitchens, cellars, and benches — on method, place, and the work itself.
Which guides and features cover dining, wine and travel?
The Guides hub lists editorial guides and features on dining, wine and travel. It is for readers planning meals, wine or stays.
- Field Notes
Chef Gizela Ho Is Building Good Morning 96 on Fillmore
After more than a decade at Rich Table, Gizela Ho is building Good Morning 96 on Fillmore with salted duck egg soufflé and seafood.
Hugo MarchettiOctober 24, 2026 - Field Notes
Sommelier Paz Levinson named DWWA Co-Chair for 2027
Paz Levinson steps into the DWWA 2027 Resident Co-Chair role after more than a decade judging, with Maison Pic floor work behind her.
Hugo MarchettiOctober 23, 2026 - Field Notes
Sommelier Pascaline Lepeltier Builds on Best Sommelier World 2023
Pascaline Lepeltier reached the final three, caught a corked wine before service, and left elite wine service with a harder question.
Hugo MarchettiOctober 21, 2026 - Field Notes
Chef Joshua Acquaviva cooks a Maldives residency at Pibati
Pellico 3 head chef Joshua Acquaviva cooks at Pibati Sul Mare from 25 October, with eight-guest pizza sessions in Raa Atoll.
Hugo MarchettiOctober 21, 2026 - Field Notes
Winemaker Matt Crafton of Chateau Montelena's Long Game
Matt Crafton, president and winemaker at Chateau Montelena, steers a 40,000-case Napa estate without chasing rosé or no-alcohol wine.
Hugo MarchettiOctober 16, 2026 - Field Notes
Jim Rutledge of Four Roses Marks 60 Years in Bourbon
Jim Rutledge marks 60 years in bourbon, from the Four Roses quality turnaround of 1995 to new work with Cream of Kentucky and Echoes of Oak.
Hugo MarchettiOctober 14, 2026 - Field Notes
Lorenzo Antinori and Bar Leone at Worlds 50 Bars 2026
Lorenzo Antinori began at the service edge before building Bar Leone around Cocktail Popolari, Hong Kong bar discipline, and a room that trusts the guest.
Hugo MarchettiOctober 13, 2026 - Field Notes
Chefs Nooror and Amara Lead Pai Thai Blue Elephant Dinners
Master Chef Nooror Somany Steppe and Chef Amara Mahayothee cook October dinners and a hands-on masterclass at Pai Thai in Dubai.
Hugo MarchettiOctober 12, 2026 - Field Notes
Chef Fátima Juárez Opens Komal Tasting Menu Around Corn
Chef Fátima Juárez’s Komal tasting menu opens October 19 with eight courses, 22 heirloom corn varieties, and 12 seats per service.
Hugo MarchettiOctober 10, 2026 - Field Notes
Mashama Bailey The Grey: Port City Southern Cooking
Mashama Bailey The Grey story runs from New York kitchens to Savannah, where a restored 1938 bus terminal frames her Southern Port City cooking.
Hugo MarchettiOctober 9, 2026 - Field Notes
Chef Jake Tyler Brodsky Leads Cafe Charmant in West Village
Jake Tyler Brodsky returns from seven years at Palm Heights with a West Village brasserie shaped by James Kent, seafood, and Caribbean touches.
Hugo MarchettiOctober 8, 2026 - Field Notes
Restaurant Daniel Wine Director Raj Vaidya’s Long Pour
Raj Vaidya’s Dinex years offer a close look at how a New York fine-dining wine program serves depth without losing the table.
Hugo MarchettiOctober 6, 2026 - Field Notes
Chefs Mohajir and Dela Cruz Open Muhājir in Lincoln Park
Zubair Mohajir and Jacob Dela Cruz bring wood fire, halal duck, and 14-hour nihari to Lincoln Park at Muhājir.
Hugo MarchettiOctober 6, 2026 - Field Notes
Chef Viveik Vinoharan at Dutch Rules Distilling Mitcham
Viveik Vinoharan moves from Lilac Wine to Dutch Rules Distilling Co, where Danny Perera’s Mitcham gin bar serves Sri Lankan-leaning food.
Hugo MarchettiOctober 4, 2026 - Field Notes
Aalia Wine Room Opens With Farag Food and O’Dwyer Wine
Aalia Wine Room gives Martin Place a walk-in route to Paul Farag’s food and Sarah O’Dwyer’s wine, with warmth still to prove.
Hugo MarchettiOctober 3, 2026 - Field Notes
Chef Christian Hunter Opens Hooligan Logan Square
Christian Hunter and Tyrone Redic Jr. open Hooligan in Logan Square with third-coast cooking, French technique, and a 50-seat room.
Hugo MarchettiOctober 2, 2026 - Field Notes
Au Bon Climat Winery Siblings Carry the Clendenen Lineage
Knox Alexander and Isabelle Clendenen split the inheritance at Au Bon Climat, one in the cellar, one across Japan and export tables.
Hugo MarchettiOctober 1, 2026 - Field Notes
Chef Vitor Mendes Opens Iara Lower East Side
Vitor Mendes opens Iara on October 2 with Amazonian ingredients, Brazilian comfort dishes, and most plates priced below $20.
Hugo MarchettiOctober 1, 2026 - Field Notes
John Shields Runs Smyth on One Idea
John Shields Runs Smyth on One Idea John Shields leads Smyth in Chicago as executive chef and co-owner, a position that keeps him at the center of a room built on long menu pacing, a close farm line.
Hugo MarchettiSeptember 29, 2026 - Field Notes
Chef at Creola restaurant Harlem: Lana Lagomarsini
Lana Lagomarsini opened a 14-seat debut near Harlem after a broken wrist, a Top Chef run, and ten years in fine-dining kitchens.
Hugo MarchettiSeptember 27, 2026 - Field Notes
Chef Austin Johnson Opens H. Valley West Village Market
Austin Johnson turns from One White Street tasting menus to a West Village market with kids' meals, breads, provisions, and dog food.
Hugo MarchettiSeptember 26, 2026 - Field Notes
Marée Wine Bar's Chef Marcus Jernmark Opens Upstairs
Marcus Jernmark opens Marée above Lielle, bringing a dry-aged burger, escargot beignets, and $12 wine pours to Pico-Robertson.
Hugo MarchettiSeptember 25, 2026 - Field Notes
Emma Bengtsson Aquavit: Pastry Precision at the Pass
Emma Bengtsson brought pastry tools to Aquavit's pass, and the 2015 Michelin guide gave the restaurant its second star.
Hugo MarchettiSeptember 24, 2026 - Field Notes
Lore Salas Dates&Avocados: A Pastry Chef's Texture
Lore Salas runs Dates&Avocados in Barcelona, building plant-based pastry from texture, flavor, and sensation rather than substitution.
Hugo MarchettiSeptember 21, 2026
