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WSJ. Magazine - Food

Food

It creates trust and connection when you select a wine, says Aldo Sohm, wine director at Eric Ripert’s Le Bernardin, who’s out with a surprising new book of tips this week.

Food

Forget the Frenchie toque and starched apron. One chef is making chef jumpsuits—part of a suite of new collaborations in the fashion-meets-culinary space

What's News

Furnishing the high teas at Claridge’s in London and other five-star dining rooms, the Rare Tea Company started 15 years ago in Henrietta Lovell’s apartment. Inside their origin story (and the best teas they make)

Food

Michelin-starred American chef Christopher Kostow has been challenged to put Shenzhen, China, on the global culinary map. But first he has to learn how the locals take their soup

Food

Chef Sota Atsumi, just 33, has been the culinary phenom behind one of Paris’s toughest tables. Now he’s left Clown Bar to open a place of his own: the Japanese-accented Maison

Food

The company says it’s so much more than salad—and wants to change the way it serves up both food and new ideas, its three founders say. Inside their “Sweetgreen 3.0” project

Tracked

Two of the city’s most beloved restaurateurs are adding to their empire with a combination wine shop and bar. A day in the life of Wildair chefs Jeremiah Stone and Fabián von Hauske Valtierra

Food

To bring one of Victor Hugo’s favorite haunts back to life, new owners Benjamin Patou, of French hospitality group Moma, and LVMH’s Antoine Arnault brought in 18th century chandeliers and lots of new inspirations

What's News

You’ve heard the merits of decanting an old red. But what about bubbly? Enter Baccarat’s fizz-friendly vessel (and our take on what to try with it).

What's News

Lorne Michaels was a regular. Malcolm Gladwell wrote his books there. Now Keith McNally’s bistro Pastis—a power nexus of the Meatpacking District until its 2014 shuttering—is back.