Restaurant Poll 2017: Aldo Sohm of NYC’s Le Bernardin

Also Sohm has been directing the wine program at chef Eric Ripert’s Le Bernardin since 2007. He sells a lot of Burgundy there, from Marsannay to Romanée-Conti, but as he spoke with Josh Greene recently, his thoughts turned to younger diners, and what he’s noticed about the way they approach wine. Read more ⇛

Restaurant Review: Pizzicletta

In a quirky, cozy space squeezed into the point of an odd-angled intersection, Caleb Schiff has gained a cult following for his pizzas. He starts with a wild-yeast dough that ferments for three days before he rolls it out, then tops it with house-made mozzarella or burrata and a select array of local and Italian ingredients. Read more ⇛

Restaurant Review: Shift Kitchen & Bar

After stints at Frasca in Colorado and Ubuntu in California, husband-and-wife team Dara and Joe Rodgers set out to redefine mountain-town cuisine at Shift. Read more ⇛

More Stories


Wines of the Month

White Discovery
Giesen 2014 Marlborough The Brothers Sauvignon Blanc

wine review by Joshua Greene | February 25, 2017

Wines of the Month

White Wine of the Month
Yalumba 2015 Eden Valley The Virgilius Viognier

wine review by Joshua Greene | February 24, 2017

Restaurant Poll 2017

Aldo Sohm of NYC’s Le Bernardin on Younger Diners Drinking Bordeaux and Burgundy

interview by Joshua Greene | February 24, 2017

News & Features

Bordeaux in the Blockchain

by Ed Zimmerman | February 23, 2017

From the Archives


News & Features

Life in the Dirt

interviewed by Carson Demmond

Sweet Wine of the Month

Sheldrake Point 2014 Finger Lakes Wild Ferment Ice Wine Riesling

wine review by Patrick J. Comiskey