Restaurants

Matthew McConaughey, an Oscar-winning actor known for his bold and unconventional choices, along with his wife Camila, ventured into the tequila industry by launching Pantalones Organic Tequila in the fall of 2023. Their aim was not just to create a tequila brand but to infuse it with their unique sense of humor and irreverence. Unlike

Miami-based entrepreneur Rovshan Rasulov is challenging the traditional norms of the foodservice industry with a revolutionary online platform aimed at eliminating intermediaries. His goal is to streamline the supply chain by enabling direct transactions between U.S. restaurateurs and food producers, thus cutting out the need for distributors and wholesalers. This ambitious vision is driven by

In a city like London, where the restaurant scene is dynamic and competitive, achieving lasting success requires more than just serving good food. This is where Cornus comes into play, the brainchild of David O’Connor and Joe Mercer Nairne, the duo behind Chelsea’s renowned Medlar. Unlike Medlar, which has thrived for over a decade, the

The University of Kentucky has taken a monumental step in the promotion of whiskey by establishing the Estate Whiskey Alliance, which aims to unite various stakeholders in the whiskey industry. This alliance is not limited to just estate whiskey distilleries, but also opens its doors to whiskey producers, farmers, suppliers, academic institutions, and related entities.

When it comes to Mexican cuisine in London, KOL is truly a standout. Chef Santiago Lastra brings a unique scientific approach to his cooking, blending traditional Mexican flavors with unexpected local ingredients. The tasting menu at KOL is a true culinary experience, featuring dishes like lamb saddle mole with rye koji and scallop pitaya with

Daniel Corpuz has gained recognition for his elaborate chocolate sculptures on Netflix’s School of Chocolate, but his focus has now shifted to creating high-end, handcrafted bonbons inspired by Filipino flavors. His journey from picky eater to pastry chef has been filled with challenges and successes, ultimately leading him to establish Daniel Corpuz Chocolatier. At Daniel

Tequila brand Clase Azul and Tequila Cayéya have set themselves apart in the industry not just for the quality of their tequila, but for their innovative approach to packaging. Clase Azul is well-known for its hand-painted ceramic bottles that are so beautifully crafted, it’s difficult to discard them once empty. On the other hand, Tequila

The Craft Maltsters Guild, established in 2013 with just eight member malthouses, has seen significant growth over the past decade. Currently, the Guild comprises 110 member malthouses, primarily located in North America but with a global presence. The increasing popularity of craft breweries and distilleries has fueled the demand for craft malt, leading to the

Château Peyrassol, located in Provence, is a true powerhouse when it comes to producing exquisite rosés. The 850-acre estate, known as La Commanderie de Peyrassol, has a rich history dating back to the 13th century when it was founded by the Order of the Knights Templar. The iconic red-cross imagery from this era still plays

The Benriach 50 is a single malt that has been aged unpeated since September 21st, 1966, making it one of the oldest and most exclusive expressions from the Benriach distillery. This particular bottling was collected from a single bourbon cask, number 2383, and has been patiently maturing in the distillery’s Speyside warehouse for over five

In late 2023, beer experts gathered in San Francisco for the prestigious World Beer Competition organized by the Tasting Alliance. Among the thousands of samples evaluated by the panel, one beer stood out as the Best In Show Lager for 2023 – Pleasing Gene. Despite being labeled as a German Pilsner, this exceptional brew is

When it comes to rosé wines, Italy does not disappoint. With variations such as rose, rosado, and rosato, the Italian landscape offers a diverse range of pink-hued wines that are elegant, dry, crisp, and refreshing. Regardless of the name they bear, these wines are perfect for enjoying during warm-weather seasons and beyond. Italy boasts a

The food system industry is notorious for being incredibly challenging. Workers along the food chain face grueling and demanding work conditions that take a toll on both their physical well-being and mental health. Despite the hard work they put in, these workers often find themselves being underpaid and undervalued. In the United States, the federal

One of the most anticipated new restaurants in New York City this fall is ACRU, located at 79 Macdougal St. Executive Chef and Partner Daniel Garwood, who previously worked at the two Michelin-starred restaurant Atomix, is bringing his Australian roots and global culinary experience to this neighborhood spot. The restaurant is a partnership with NA:EUN

Cedar’s Mediterranean Foods is not your average grocery store brand when it comes to hommus. Many packaged hommus products fall short in terms of taste and quality, often leaving a sour flavor due to the preservatives used for longer shelf-life. As a food enthusiast who prefers homemade dishes, I had all but given up on

In recent years, there has been a noticeable shift in global consumer preferences when it comes to beverages. More and more people are opting for non-alcoholic alternatives, driven by a desire for mindful drinking and healthier lifestyle choices. This trend is especially evident among younger generations, with a significant percentage of individuals expressing a desire

As we approach back-to-school season, it is crucial to take a closer look at what our school-aged children and teens are consuming for lunch. While there have been efforts to improve the nutritional content of school lunches, the problem of rising obesity rates and food waste persists. It is evident that food companies have the

The Honey Deuce cocktail, now a symbol of the U.S. Open, wasn’t always the iconic drink that it is today. In 2005, the idea for this refreshing cocktail was conceived by Nick Mautone, a restaurateur and former Grey Goose ambassador. Tasked with creating a beverage that could be served in large quantities during the tournament,