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"mezcal" news and stories

by Naomi Shulman, Posted Aug 18th 2010 @ 12:00PM

Everyone's downsizing these days -- even watermelons.
Now that everything's available online, how do food souvenirs stay special?
Toloache may not look like much from the street, but "nothing on Broadway is ever what it seems."
Tequila's too tame for you? Try mezcal.
There are 13 menus at the Plaza Food Hall. You'll find what you're looking for...eventually.

by Monika Bartyzel, Posted Apr 22nd 2009 @ 12:00PM

Gorgeous culinary discovery ideal for springtime: pasta fiocchi that look like daffodils.
A writer's love of artichokes and her memories of ex-mother-in-laws.
And you thought Hemingway was brief -- a British Columbia native is tweeting nothing but recipes.
An interview with Paul Liebrandt, chef at Tribeca's Corton.
Randall Grahm on his Bonny Doon Vineyard and on the importance of paring back: "What matters is that we make wines of originality that have a reason for being."
The Minimalist finesses flatbread.
A look at Jon Rosen, agent to the food stars.
All about Mezcal -- like tequila, a liquid treat distilled from agave.
Restaurant Girl hires lawyers to take down an imitator Twitterer.
The ins and outs of the post-Passover bagel rush.
230 Fifth, a lounge near Madison Square Park, transports a palm tree to and from Florida every year.
Reviews of theatrical new Japanese restaurant ResInakaya, the "steady, precise" cooking at La Fonda del Sol, and the Basque eats at Txikito (cheek-ee-toe).
The Times heads down under to hotspots in Sydney, Australia and examines Uruguay's boutique wineries.