Set on the Thames’s South Bank on the ground level of London’s Mondrian Hotel, Dandelyan is the second cocktail bar by author and acclaimed bartender Ryan “Mr. Lyan” Chetiyawardana.
Anthony Bourdain has built a reputation on his no bullshit approach and willingness to try every food at least once. His latest cookbook, Appetites, is laden with f-bombs (unsurprisingly) as Bourdain holds forth on the basics of home cooking—including recipes for what he cooks for his loved ones.
Pusateri’s Fine Foods, Toronto’s beloved gourmet food emporium, began as a fruit stand in 1963. Their distinguishing attribute, then and now? Stocking the best stuff.
In the world of wine, pink might not be the new black, but quality rosé wines are on a roll. Even though pink wines will never challenge whites and reds in popularity, they are shedding their image as sweet and suitable only for people who don’t really like wine.
Bosk, the signature restaurant of the Shangri-La Hotel, Toronto, takes its name from the French word bosquet: a small wooded area that can lend refreshing reprieve from the elements.
The amaretto-like aromas of his grandmother’s cookie jar. An idea about puréed pumpkin. An English rose garden. For Tony Conigliaro, the crowned king of London’s molecular mixology scene, these simple thoughts have spawned ideas for innovative cocktails.
“Within the next 10 years, cider is going to have a revolution like craft beer has had,” says Joshua Mott, owner of Her Father’s Cider Bar + Kitchen in Toronto’s Harbord Village. “It’s long overdue.”
The combination of art, architecture, and wine—white, red, and the rosé for which Provence is famous— is what makes Château La Coste different.
Atop one of the tallest buildings in London, there’s a restaurant.