Eats

A 19-Year-Old Restaurant Responds

Is Fine Dining Dead?

In 2009, Logan Brown won Best Restaurant in New Zealand. Six years later, time may have passed the restaurant by.

Tasting the World in One City

A Guide to Portland’s Best International Eats

Local and approachable may describe this town best, but Portland’s global culinary offerings also rivals any city on earth. Whether you’ve got an evening or a weekend in the city of roses, plan on eating at one of these standout ethnic restaurants. And keep a roll of Tums within reach; no amount of digestive rebellion...

Historic Menus from 'Round the World

140 Years of Menu Design

Like a starched time capsule, a menu preserves a moment. These are some of the best, preserved from around the world over the past 140 years.

More: Menu Talk
Hunt like a Man, Cook like a Chef, Eat like a King

The Dish: Charcoal-Grilled Pheasant

Pheasant has flown across the world, landing in dozens of cultures' kitchens over the centuries. And for good reason: it's delicious. Bryce Shuman, head chef at NYC's Betony, provides a step-by-step guide to cooking pheasant over a charcoal grill.

Town Branch, Buffalo Trace, Old Rip Van Winkle and more

Kentucky Bourbon Trail Travelogue: Day Four

In Day Four of our Kentucky Bourbon Trail adventure, we visit Town Branch, learn from a true bourbon master, and Ben nerds out. (A lot.)

Maker's Mark, Willet, and More

Kentucky Bourbon Trail Travelogue: Day Two

In day two of our Kentucky Bourbon Trail adventure, we get lost in the backwoods, explore the Willet Distillery, taste a few bourbon cocktails made by a pro, and more.

A Night in Kentucky's Oldest Family-Operated B&B

Stay: The Beaumont Inn

Close your eyes. Form a picture in your head of what a historic B&B in the heart of Bluegrass country should look like. What remains though in the mind’s eye should look quite close to Harrodsburg’s Beaumont Inn owned by the Dedman family.

Wild Kentucky Catfish Over Beer Cheese Grits

Recipe: Drunk Kentucky Catfish

The Harrison-Smith House in Bardstown, Kentucky is a centuries old family mansion converted into a premiere restaurant, serving local cuisine amplified by knowledgable Head Chef Newman Miller. The atmosphere is comfortable and welcoming and the bourbon is some of the best you'll find anywhere. Here's a recipe from their November menu.

From Brunch Spot to Global Food Sensation

Louisville’s Hillbilly Tea Has a New Take on Soul Food

Hillbilly Tea sounds like an Urban Dictionary revelation -- or the latest product from the minds of White and Pinkman. For all we know, both of those statements are true. It’s also one of Louisville’s hottest brunch spots, and a burgeoning international brand. And if founders Karter Louis and Chef Arpad "Arpi” Lengyel realize their ultimate vision, that’s just the beginning.

Greetings from the Bluegrass State

Kentucky Bourbon Trail Travelogue: Day One

We figured the best way to get to the bottom of the recent bourbon boom was to head to the Bluegrass State with a few cameras, some notebooks and clean livers for five days of Kentucky scenery, friendly locals and distillery tours. Here's a play-by-play of day one of our investigation on the Kentucky Bourbon Trail.

A Roaming Journal of America's Spirit

5 Days on the Kentucky Bourbon Trail

Bourbon is booming, but only decades ago, it was on a path toward failure. This was most evident in the 1980s, at the height of vodka and big hair, when distilleries in the Bluegrass State were shuttering their doors. They simply couldn’t give bottles away, the same bottles that just a generation before were lining executive conference rooms and hotel bars throughout America. It was by definition an all-American drink, and it was quickly fading. But then in the mid-2000s, distillers realized the atmosphere was changing. Bourbon started coming back. Fast. This explosion, which continues to grow to this day, raises plenty of questions. What's fueling the bourbon boom? Is it going to burst, like tech and housing? Are some bottles really worth $5,000, and more importantly, who’s buying them? What makes a bourbon good? The best way to get to the bottom of this was to head to the Bluegrass State, where 95 percent of the world's bourbon is made, equipped with a few cameras, some notebooks and clean livers for five days on the Kentucky Bourbon Trail -- a triangle of distillery tours throughout the state with endpoints at Louisville, Lexington and Bardstown — for many early mornings and late nights drinking and talking with some of the foremost professionals in booze. We came back with five days of fear and loathing on the Kentucky Bourbon Trail.