CHI CAPISCE, CAPISCE. TU NO. True quality in hospitality is not defined by aesthetics, price point, or branding. It is revealed under pressure. How an establishment manages conflict, vulnerability, and intoxication is the real measure of its standards. In this case, the response did not align with the image being projected. I’m deeply troubled by…

After spending time in Reims and Épernay, one thing became crystal clear: wine—true wine—is not about novelty. It’s about legacy. That’s something we’ve largely forgotten in America. We were taught that wine is about supporting local businesses. Then we were told it’s about regionality. Then came the painfully meticulous flavor profiling—tasting wheels, endless debates, and intellectual…

I recently returned from my first trip to Paso Robles for wine tasting, and it has quickly earned a spot among my favorite wine regions. As someone who’s explored various wine regions—including the beloved McMinnville in Oregon’s Willamette Valley with its exceptional Pinots—I found Paso Robles offers something refreshingly different from the typical wine country…

There exists a particular irony in our current gastronomic culture. As people begin their journey into food literacy—learning to discern flavors, understand techniques, appreciate pairings—many immediately assume the mantle of critic. What they fail to comprehend, however, is that true culinary criticism serves a purpose far beyond the expression of personal preference or momentary disappointment.…