When bringing a bottle to a restaurant, is it standard practice to offer the sommelier a taste?

Thomas Keller and Grant Achatz are teaming up for a $1,500 dinner.

Bouchon Yountville is a faithful re-creation of a Paris bistro. The Vegas incarnation, then, is a simulacrum of a simulacrum.

Can’t get a reservation at Thomas Keller’s famed Napa restaurant? Consider this alternative.

“Eavesdropping Waiter” publishes a book about what it’s like behind the scenes at Thomas Keller’s Per Se.

Anthony Bourdain won’t hire Grateful Dead or Billy Joel fans, and other facts gleaned from the new book Chefs to Know.

A PR campaign from the Colonel proposes that we dress up a little Original Recipe for a nice dinner in.

Michael Carlson served dinner to the world’s best chefs. Then he closed his restaurant.

The wine journey should be about relaxing, not worrying over temperature or timing.

Tony Bourdain smacks down this year’s no-kitchen Beard Awards.

The meal was pure reverie, and I had yet another small data point to add to my evolving sense of how to match food and wine.

The impulse to share discoveries and the impulse to geek out on wines.

Moments like this go a long way toward reaffirming my commitment to the pleasures of the table.

The spell was working so well that I wanted to perform every part of the old ritual.

A simple Prosecco, nothing fussy.