Posts Tagged ‘Penniless Epicure’

Wine Bars Go Casual

Written by admin on . Posted in Eat & Drink, The Penniless Epicure

The wine-bar boom of the early 2000s was one part culinary fad and one part symptom of an over-indulgent and bloated economy. To most New York City diners, wine bars were never viewed as a place to get a serious meal. The wine lists were often voluminous and confusing, the bite-sized “tapas style” snacks were [&hellip
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The Barbecue Trap

Written by admin on . Posted in Eat & Drink, The Penniless Epicure

Kansas City is known for many things, but to me, the most important is barbecue. While there is always debate about who the true king of the smoker is, my loyalty lies with Arthur Bryant’s Barbecue. There is a problem, though. After I sidle through the cafeteria-style line to the register with my burnt ends [&hellip
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Wine 101

Written by admin on . Posted in Eat & Drink, The Penniless Epicure

“I’m really enjoying your wine column every week,” my father-in-law, Mr. W, confided over the phone, “but I just have one question.” I braced myself. “Sure,” I said, “Anything.” “You know when you’re talking about how a red wine will smell like cherries,” Mr. W continued, “or a white wine will taste like vanilla or [&hellip
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Take a Rosé Vacation

Written by admin on . Posted in Eat & Drink, The Penniless Epicure

It’s officially summer, and for me that means it’s officially rosé season. Because nothing breaks the heat quite like a chilled bottle of dry rosé. Living paycheck to paycheck, I look at these special wines as mini summer-vacations-in-a-bottle. There are those that still think of sugary Jolly Rancher-like flavors when they see a pink wine. [&hellip
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Decant, Swirl, Sniff, Repeat

Written by admin on . Posted in Eat & Drink, The Penniless Epicure

You’re sitting across from your boss (who fancies himself a bit of a wine geek) at dinner. The sommelier presents the bottle, then asks if he’d like it decanted. Your boss replies with an ardent affirmative, and the sommelier carefully pours the entire bottle into a decanter. Once transferred to its new vessel, the sommelier [&hellip
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