Magazine

Sukiyabashi Jiro is a ten seat sushi counter in Ginza, opened in 1965 by Jiro Ono. While it had long been respected within Japan, its…

This article was first originally published in Mizanplas #1: Japan and Spain, the debut issue of the magazine dedicated to thoughtful writing on wine, gastronomy…

By Sophie Brissaud Everybody loves a bistrot, but what is it exactly, compared to a brasserie, a bouillon, a bouchon, or even a lesser-known troquet?…

Andy Hayler occupies a singular position in contemporary food writing: methodical, independent, and quietly exhaustive in scope. He stands as one of the most consistent…

I thought I knew something about fish until I met up with Aitor Arregi, who heads the kitchen at Elkano, a seafood restaurant in Getaria…

Olive oil is a staple ingredient in Mediterranian cooking, and was once so plentiful in southern Italy that it was used to fuel street lamps.…

This piece is taken from Mizanplas #1: Japan and Spain, a new magazine dedicated to thoughtful writing on wine, gastronomy, and travel. The debut issue…

Founded in the 1920s as one of France’s early purpose-built ski resorts, Megève has retained something rare: a living soul. Its cobblestoned streets, horse-drawn carriages…

There’s no dining experience that captures the soul of Paris quite like its bistros — warm, convivial, and full of timeless charm. These neighborhood institutions define authentic French dining, where…