The Four-Star Restaurants of New York

After Pete Wells took Sushi Nakazawa to three stars from four in his latest review, only three restaurants in New York City have a four-star rating from the restaurant critics of The New York Times. The Flatiron district restaurant was first given four stars in 2009 by the Times critic Frank Bruni. And it retained…

For the Love of Whiskey

The many whiskeys of Japan are complex and often expensive. Learning about them can be a challenge. The Brandy Library in TriBeCa is offering an interesting and unexpected Valentine’s Day program: a chance to learn something about rich and varied Japanese whiskeys at cocktail time. These classes sell out early, so consider this a heads-up.…

Hotels Ramp Up Their Wine-Tourism Experiences

While overall wine sales have slowed in recent years, at least in the United States, oenophiles have started to consume more — and demand — better quality wines. To attract this traveler, hotels and resorts are increasingly ordering private-label bottles, producing their own and ramping up wine-centric experiences. “With so many lodging choices, wine programs…

Smoked Salmon From New Zealand

Connoisseurs and top chefs know Ora King salmon; it’s farm-raised in New Zealand, high quality and approved by the Monterey Bay Aquarium Seafood Watch. The company’s vermilion smoked version, cured over New Zealand’s manuka wood, has a haunting flavor that finishes with a touch of sweetness. Now, in addition to being available by the pound…

Fondue Is Just the Beginning

Yes, that’s the Matterhorn on the cover of this handsome, substantial cookbook and guide to the Alpine region of Europe. The book tours the mostly snow-covered terrain of Austria, France, Italy and Switzerland, with plates of mostly rustic comfort food at every welcoming inn and warming hut. Who knew there could be so many bread…