Guides
Guides
Dispatches from artisan workshops, kitchens, cellars, and benches — on method, place, and the work itself.
- Field Notes
Californios Earns Three Michelin Stars: The First Mexican Restaurant Ever
San Francisco's Californios became the first Mexican restaurant in the world to receive three Michelin stars, breaking a barrier that stood for more than a century in the guide's history.
Hugo MarchettiJuly 1, 2026 - Field Notes
Laurent-Perrier Champagne Scholarship Names 12 UK Trade Winners for 2026
The Gérard Basset Foundation and Champagne Laurent-Perrier select 12 working UK wine professionals for the 2026 Laurent-Perrier Champagne Scholarship, marking the second year of a partnership built to develop next-generation industry leaders.
Hugo MarchettiJuly 1, 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 MarchettiJuly 1, 2026 - Field Notes
The Master Sommelier Exam: What Earning the Title Takes
Master sommelier certification takes years of tasting, service, theory, mentorship, and Court examinations. Candidates build tasting groups, keep credentials current, and treat the Master level as a long discipline beside daily work on the floor.
Hugo MarchettiJuly 1, 2026 - Field Notes
The Knife Forges of Sakai in Person: How to Get In and What You'll See
The Knife Forges of Sakai in Person: How to Get In and What You'll See Yes, you can visit the knife forges of Sakai, and for most of the city's workshops the door is genuinely open, though the experi
Hugo MarchettiJune 30, 2026 - Field Notes
Independent Watchmakers in Person: How to Commission a Bespoke Piece and What You'll See
Independent Watchmakers in Person: How to Commission a Bespoke Piece and What You'll See You can commission a bespoke watch from an independent watchmaker, but the best ones are not waiting for you t
Hugo MarchettiJune 28, 2026 - Field Notes
World Class finalists: 15 U.S. bartenders for 2026
Fifteen U.S. bartenders advanced to Chicago for the 2026 World Class finals, with Tales Scholarships adding New Orleans access.
Hugo MarchettiJune 28, 2026 - Field Notes
Inside Hermès: Booking the Visit That's Worth It in 2026
Inside Hermès: Booking the Visit That's Worth It in 2026 The confirmation email, if it comes at all, arrives quietly. No fanfare, no itinerary attached.
Hugo MarchettiJune 28, 2026 - Field Notes
World Class National Finals Names 15 U.S. Bartenders
Fifteen U.S. bartenders head to Chicago for the 2026 World Class National Finals, with a new Tales Scholars path to New Orleans.
Hugo MarchettiJune 28, 2026 - Field Notes
Wine & Food Week: Beard Awards, Albi, and the Alps
The 2026 James Beard Awards landed in Chicago, Michael Rafidi earned four NYT stars, and Sacha Lichine announced a new festival in the Swiss Alps.
Hugo MarchettiJune 27, 2026 - Field Notes
Bollinger Cellar Master: Émilien Boutillat Named for 2026
Champagne Bollinger names Émilien Boutillat as cellar master from October 2026, bringing two IWC titles and a four-continent Pinot Noir career to the house's bicentennial era.
Hugo MarchettiJune 27, 2026 - Field Notes
What Commissioning a Bespoke Hat from the Last Great Milliners Actually Involves
What Commissioning a Bespoke Hat from the Last Great Milliners Actually Involves You can commission a bespoke hat from a working milliner today, but the route is narrower than it was a generation ago
Hugo MarchettiJune 27, 2026 - Field Notes
Parable Wines Appoints Jennifer Williams as Winemaker
Parable Wines names Jennifer Williams as Winemaker, debuts the 2025 McGah Sauvignon Blanc, and breaks ground on a new Silverado Trail winery.
Hugo MarchettiJune 26, 2026 - Field Notes
Limo Bar NYC Opens in the East Village with Dead Rabbit Pedigree
Ian Alexander and Mario Firmani, both former bar directors at The Dead Rabbit, are the beverage partners behind Limo Bar, opening in NYC's East Village the week of 11 June.
Hugo MarchettiJune 26, 2026 - Field Notes
La Ponca Malvasia Friulana Meets Lobster Catalana
La Ponca's organic Malvasia and Chef Paolo Dalla Torre's Lobster Catalana unite to distill Friuli Venezia Giulia's sea-and-land identity in one summer pairing.
Hugo MarchettiJune 26, 2026 - Field Notes
Sézanne Michelin Stars: What the Guide Won't Say Out Loud
Michelin pulled Sézanne's three-star listing after Daniel Calvert's departure — despite its own policy stating stars belong to restaurants, not chefs.
Hugo MarchettiJune 25, 2026 - Field Notes
Craft Restaurant Closing After 25 Years in New York
Tom Colicchio will close Craft after 25 years, ending one of New York's most influential fine-dining addresses and marking a shift in the city's restaurant culture.
Hugo MarchettiJune 25, 2026 - Field Notes
Sip & Guzzle Tops North America's 50 Best Bars
How Shingo Gokan's decade of quiet mentorship and globe-spanning bar-building earned Sip & Guzzle the No. 1 spot on North America's 50 Best Bars.
Hugo MarchettiJune 25, 2026 - Field Notes
Wendouree Clare Valley Wine: The Cult Built on Silence
No website, no email, no tasting room. Wendouree Clare Valley wine sells out every vintage through snail mail alone — and has since 1995.
Hugo MarchettiJune 25, 2026 - Field Notes
Broken Spanish Comedor Brings Ray Garcia Back to LA
Ray Garcia closed Broken Spanish in 2020. Five years later, Broken Spanish Comedor in Culver City is his most personal work yet.
Hugo MarchettiJune 25, 2026 - Field Notes
The Knife Forges of Sakai in Person: How to Get In and What You'll See
The Knife Forges of Sakai in Person: How to Get In and What You'll See Yes, you can visit the knife forges of Sakai, and for most of the city's workshops the door is genuinely open, though the experi
Hugo MarchettiJune 19, 2026 - Field Notes
Noma Reopening 2025: Redzepi Steps Back, New Team Steps Up
Noma returns to Copenhagen on August 5 with René Redzepi as creative director and a new leadership team running the kitchen.
Hugo MarchettiJune 18, 2026
