Even though the Boston bar in “Cheers” was known as the place where everybody knows your name, Visconti’s aims to bring that kind of hospitality to the midtown Manhattan area, judging by the familiarities passed between patrons and management...
Chicken holds an interesting place in the hearts of Americans. It’s our most popular meat, having passed beef in the early 1990s, according to the United States Department of Agriculture, but we don’t give it a lot of respect.Although the USDA...
There was a time when the world of whiskey, or whisky, as the Scots and Canadians spell it, was simple and straightforward.There was American corn whiskey, or bourbon, which was relatively sweet, sometimes rough and always rich brown in color...
WASHINGTON The parties that routinely square off after a food-poisoning incident came together here last month to see if they could work in concert for a safer food supply. Called Cooperating for Food Safety, the meeting brought together...
Start with an idea for a flavor, then just add water. That’s the philosophy behind a new wave of still and carbonated beverages appearing on restaurant menus.As many operations begin to move away from bottled waters, flavored waters are emerging...
