Magazine

At some hotels, goes far beyond room service; it is one of the very reasons the property exists. Architecture, sourcing, service rhythm and even the…

Dining out in Tokyo doesn’t always adhere to Western expectations. The customer is not always right and sometimes not always welcome. There are secret spots…

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.…

La Maison Troisgros By Aiste Miseviciute In an unassuming part of an unremarkable French town, gastronomic history was made by two brothers and a simple…

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…