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
Tiffanie Barriere and 250 Judges Name 2026 Spirited Awards Nominees
Tiffanie Barriere, U.S. Chair of the Spirited Awards, leads a 250-expert judging panel that has named bartenders, teams, and media makers advancing to Tales of the Cocktail in New Orleans, July 19-24, 2026.
Hugo MarchettiAugust 5, 2026 - Field Notes
Japanese Whisky Splurge Bottles, Chosen by Bartenders
Will Murphy pours two Nikka whiskies side by side, Jae Yoon points to Yamazaki 18 and Hibiki 21, and eight other bar professionals name the Japanese bottles where the work in the glass can meet the cost.
Hugo MarchettiAugust 5, 2026 - Field Notes
Tsubasa Tamaki Brings His 30-Hour Dough Method to New York
Chef Tsubasa Tamaki opens his East Village pizzeria on May 5, bringing the Tokyo fermentation and wood-fire discipline he has refined since 2017.
Hugo MarchettiAugust 4, 2026 - Field Notes
Nikdad Khayami Leads Pastry at Muse West Hollywood
Nikdad Khayami will oversee pastry and operations at Muse West Hollywood, building a bakery-to-dinner rhythm into the Melrose Avenue space opening in 2027.
Hugo MarchettiAugust 4, 2026 - Field Notes
Richard Geoffroy and the Chefs de Cave Who Guard Champagne
Richard Geoffroy spent twenty-eight years as Dom Pérignon's chef de cave, and the house has not replaced his public presence since. That fact reveals how Champagne's riddlers, cellar masters, and winemakers keep their distance, and which growers will still open their doors.
Hugo MarchettiAugust 3, 2026 - Field Notes
Teage Ezard Shaped Melbourne's Pan-Asian Turn Before He Died at 59
Teage Ezard trained under Hermann Schneider, opened Ezard at Adelphi in 1999, won two hats on opening, and built a Melbourne vocabulary for pan-Asian cooking before his death in 2026.
Hugo MarchettiAugust 3, 2026 - Field Notes
Ben Yabrow Opens a Dual-Concept Bar in New York
Ben Yabrow is building a bar in New York City after leaving Sip & Guzzle, Double Chicken Please, and SG Club. Two rooms, one waste stream.
Hugo MarchettiAugust 2, 2026 - Field Notes
Modena's Balsamic Families: Booking the Acetaia Visit
Producers like the Malpighi and Marchi families open their attics and batteries to visitors who contact them directly, not through tour operators. Here's how to reach them.
Hugo MarchettiAugust 2, 2026 - 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
