Guides
Guides
Dispatches from artisan workshops, kitchens, cellars, and benches — on method, place, and the work itself.
- Field Notes
Yugal Sharma Brings Regional Indian Cooking to Atlantic Station
Yugal Sharma, formerly at ITC Grand Bharat, opens Ikara with the Pippal team, cooking goat nihari, pomfret rawa fry, and dal that simmers overnight in a gold-lit room at the Twelve Hotel.
Hugo MarchettiAugust 1, 2026 - Field Notes
Spirited Awards 2026: The Regional Top 10 Honorees
Charlotte Voisey and Tales of the Cocktail Foundation named the Spirited Awards 2026 Regional Top 10 Honorees on April 8, recognizing bar teams and bartenders across eight regions ahead of the July 23 New Orleans celebration.
Hugo MarchettiJuly 31, 2026 - Field Notes
Bridget Raffal and Harry Hunter Open Claret Club Darlinghurst
Bridget Raffal and Harry Hunter replastered the Stanley Street terrace themselves, painted the walls claret, and split Claret Club into wine bar below and restaurant above, with Andy Buchanan running the kitchen.
Hugo MarchettiJuly 31, 2026 - Field Notes
Kaiseki and Sushi Masterclasses: What Chefs Put You Through
The instructors who run serious kaiseki and sushi programs in Tokyo and Kyoto are not demonstrators. They correct your wrist angle, adjust your grip, and watch you fail at the rice before you touch the fish.
Hugo MarchettiJuly 31, 2026 - Field Notes
The Riggsby Returns to Dupont With Michael Schlow
Michael Schlow reopens The Riggsby inside Dupont’s Royal Sonesta Hotel, restoring the American restaurant with 60 percent of the old menu.
Hugo MarchettiJuly 30, 2026 - Field Notes
Luke Nguyen and Team Bring ST25 Rice to the Fish Market
Luke Nguyen returns to exposed authorship at Lua with Barry Ngo and Jason Chan beside him, working ST25 rice, shellfish and fire into a seafood-led Vietnamese menu at the new Sydney Fish Market.
Hugo MarchettiJuly 30, 2026 - Field Notes
Echoes of Memory Closes Salvatore Calabrese’s Trilogy
Velvet by Salvatore Calabrese closes its menu trilogy with Echoes of Memory, built on nostalgia, texture and vintage spirits.
Hugo MarchettiJuly 30, 2026 - Field Notes
How to Book a Licensed Tea Master in Kyoto
Kyoto's licensed Urasenke and Omotesenke instructors train for years before they stand at the host's position. Reaching them takes direct contact, credential checks, and patience.
Hugo MarchettiJuly 30, 2026 - Field Notes
Brisa Buzzard Point Will Bring Carlos Delgado to the Water
Carlos Delgado, chef behind Causa and Maru San, steps into Brisa as culinary director and partner at 2121 First St., SW.
Hugo MarchettiJuly 29, 2026 - Field Notes
Limo Bar East Village Opens with Dead Rabbit Alumni
Ian Alexander and Mario Firmani, former Dead Rabbit bar directors, open Limo Bar at 33 Avenue B with Martinis at the center.
Hugo MarchettiJuly 29, 2026 - Field Notes
Fat + Flour Closing Marks Nicole Rucker’s Culver City Shift
Nicole Rucker will close Fat + Flour’s Grand Central Market stall Sunday, May 24, while the larger Culver City cafe stays open.
Hugo MarchettiJuly 29, 2026 - Field Notes
Bungalow Kitchen Tiburon After Mina Group Exit
Michael Mina and Mina Group exit the waterfront Tiburon restaurant on June 1 as Clive Collective takes over and service continues.
Hugo MarchettiJuly 28, 2026 - Field Notes
Gaja Ca’Marcanda and the Bolgheri Bet That Held
Angelo Gaja took the Barbaresco name to Bolgheri in 1996. Gaia Gaja now reads Ca’Marcanda through fruit, soil and heat.
Hugo MarchettiJuly 28, 2026 - Field Notes
Working With a Concierge in 2026: A Realistic Guide
A practical concierge profession overview for 2026, including how hotel and private concierges work, how to reach them, and when to use an alternative.
Hugo MarchettiJuly 27, 2026 - Field Notes
Giles Edwards Returns to Cape Town, With Less Noise
Giles Edwards returns to Cape Town after La Tête, bringing a stripped-back hand to Le Bistrot de JAN at the V&A Waterfront.
Hugo MarchettiJuly 27, 2026 - Field Notes
Mauro Colagreco Riviera Map, From Mirazur Outward
As Mirazur turns 20, Mauro Colagreco traces the Riviera through Niçoise stews, hand-made ravioli, alumni kitchens, and fior di latte.
Hugo MarchettiJuly 27, 2026 - Field Notes
Claire Hanrahan and Norah’s Gentler Edinburgh Kitchen
Claire Hanrahan uses Norah to fold Irish memory, Scottish produce, and a kinder kitchen culture into Edinburgh’s harbor front.
Hugo MarchettiJuly 26, 2026 - Field Notes
Patek Philippe Buying Process and Commission Route
The Patek Philippe buying process begins with an authorised retailer relationship built over years, not a public waitlist or direct request to Geneva.
Hugo MarchettiJuly 26, 2026 - Field Notes
Kinkan 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 Notes
Lomi 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 Notes
Tokushima's Indigo Dyers in Person: How to Get In and What You'll See
Tokushima's Indigo Dyers in Person: How to Get In and What You'll See Kiyoshi Hayashi draws a length of cotton through a vat of fermented sukumo paste, lifts it into the air, and waits.
Hugo MarchettiJuly 24, 2026 - Field Notes
Can 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 Notes
All 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 Notes
Three 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
