TREASURE ISLAND
Set on a tiny speck of land off Cape Cod, Topper’s at The Wauwinet puts Nantucket on the map with precious bottles, bountiful seafood and gleaming sunsets, writes Lawrence Ulrich
SOUTHERN CHARM
Atlanta’s gastronomy is an expression of its past and present identities. Eric Crane asks two local chefs and a sommelier to share their personal stories and shine a light on this unique food destination
FRENCH CONNECTION
At Le Gavroche, Michelin-starred chef Michel Roux is exploring the potential of tasting fine French dining with a sip of sake. Nargess Banks heads to Mayfair to see how the two pair up
EAST MEETS WEST
The versatility, acidity and delicacy of Old World wines can help bring out the best of traditional Japanese ingredients. Virginia Miller speaks to a panel of Michelin-starred chefs
A QUESTION OF TASTE
How does the mystery of taste apply to wine? Stephen Bayley, an outspoken commentator on modern culture, art and design who has made it his life’s mission to unravel the riddle of taste, heads to 67 Pall Mall London to ask the queen critic of wine, Jancis Robinson
EMILY WINES IS MAKING WAVES
Through her wine program at Cooper’s Hawk, and as chair of the board of the Court of Master Sommeliers, Americas, Emily Wines is making it her mission to bring diversity, inclusivity and excitement to the world of wine
BRIGHT LIGHTS, BIG CITY
Jordan Mackay meets Jay McInerney for dinner to retrace his journey from literary sensation to leading wine columnist, sampling some fine bottles along the way
WINE PAIRING AT CHOTTO MATTE
Chotto Matte specializes in Nikkei cuisine, a Peruvian and Japanese invention shaped by movement and migration. But how to pair with wine? We sit down with the founder, Kurt Zdesar, to explore
PHILADELPHIA STORY
Set in a former butcher shop in the melting pot that is South Philly, Fiorella is a temple to pasta and wine that celebrates both simplicity and authenticity
TAKING THE NATURAL COURSE: HOW TO EXPERIENCE LOW INTERVENTION WINES
A former fashion executive, Whitney Pope is now Washington DC-based sommelier and founder of Whit + Wine. Here, she discusses her journey from fashion to fermenting , and why there is a natural space for natural wine
CALLING THE TUNES WITH MJ TOWLER
His cutting-edge podcast is a departure from traditional wine industry culture, but MJ Towler is boldly thrusting forward. VOICES sits down with the renegade host for an in-depth perspective
LAZY BEAR: ON A MISSION
At Lazy Bear in San Francisco beverage director Jacob Brown finds inspiration in the endless wealth of California produce
WHIMSICAL AND COLLECTABLES: THE LATEST IN GLASSWARE DESIGN
New generations are challenging traditional drinking etiquettes, as Debika Ray investigates the modern world of glassware
ALICE ACHAYO EXPLORES WINE THROUGH WORLD FOOD
Alice Achayo is on a quest to diversify the language of wine through food – specifically world cuisine. We met the Boston-based wine consultant and founder of The Wine Linguist
KRISTEN LEE SERGEANT EXPLORES WINE THROUGH JAZZ
A jazz musician, sommelier, and crafting a wine label with Grammy-winning saxophonist Ted Nash, Kyla Marshell meets the artist in Manhattan for a musically enhanced wine experience
FOOD TRUCKS CAN LEAD TO DIVERSE WINE PAIRINGS
From London to Lisbon, New York to LA, food trucks have altered the culinary landscape. Katie Kelly Bell asks sommeliers how best to pair world street food with wine
ALBI’S SPIRITED WINE LIST COMPLEMENTS ITS COMPLEX LEVANTINE CUISINE
At Albi, the heady atmosphere and complex Levantine dishes are matched by a cheeky wine program laced with obscure references to songs, books and films as David White discovers
FRANCIE’S BRINGS A TASTE OF EUROPE TO BROOKLYN
With its European flavors and brasserie sensibility, Francie’s curated menu includes uncommon wines from European importers, as service director, Paris Pryor, explains the egalitarian and fun program
SECOND BEST
European capitals can sometimes steal away from the second cities’ limelight, yet it’s often in these urban settings where the most inventive food and wine culture flourishes, reports William Hersey