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Haute Cuisine

The Country’s First-Ever Craft Cocktail Tour Is Coming to NYC

On March 19th, cocktail aficionados can look forward to the Cocktail Magic, the country's first-ever craft cocktail tour.
By Laura Schreffler
Haute Cuisine

SF: Why Little Gem Shines Bright

Little Gem, located at the corner of Grove and Gough in San Francisco, is a new kind of restaurant – a kind that is destined to become the new normal.
By Laura Schreffler
Haute Cuisine

5 Items You’ll Love From the New and Improved Aestus Menu

It's been a little over a year since Aestus made its arrival on Wilshire Blvd., and in that time, the restaurant has made some adjustments.
By Laura Schreffler
Haute Cuisine

6 Haute Spots to Dock and Dine in Miami

In Miami, where it's summer all year long, every day is a boat day. Whether you're cruising around the bay, relaxing at the sandbar, or sunbathing out on the open ocean, boaters all share one common question-- What's for lunch? Here are the 5 Haute spots to dock and dine in the Magic City.
By Laura Schreffler
Haute Cuisine

Taste The Best Of NYC With Anthony Bourdain For Charity On March 16th

On March 16th at the grand Guastavino’s, foodies and philanthropists will come together for one special cause. Hosted by Anthony Bourdain, Mary Karr and Ali Wentworth the haute affair will be attended by New York’s most sought-after chefs and restaurants.
By Laura Schreffler
Haute Cuisine

Haute Secrets Boston: Tim and Nancy Cushman of o ya and Hojoko

The gorgeous restaurant owned and operated by Tim and Nancy Cushman (who also own the recently opened Hojoko at The Verb Hotel near Fenway) was once a fire station, but has been converted into an award-winning Japanese restaurant. Here, you won't find your traditional maki rolls. Instead, think bluefin tuna tataki with smoky pickled onion and truffle oil or a decadent sampling of foie gras with balsamic chocolate kabayaki, claudio corallo raisin cocoa pulp and a sip of aged sake.
By Laura Schreffler
Haute Cuisine

10 Things You Don’t Know About Truffles

Truffles are everywhere these days! There's truffle French fries, truffle ice cream, truffled macaroni and cheese, hamburgers with truffle shavings, eggs with truffles, truffles atop pasta and we can go on. Sometimes these aromatic delicacies belong—and sometimes not. For a crash course on truffles, whether you're buying them for home use or eating them at restaurants, we let Ken Frank, executive chef of the Michelin-starred La Toque restaurant inside the Westin Verasa Napa Valley, share his knowledge—for this man knows his truffles
By Laura Schreffler
Haute Cuisine

8 Reasons to Try TALDE Miami Beach

Here are just some of the reasons to try TALDE Miami Beach, the third installment of Top Chef alumnus Dale Talde's namesake restaurant.
By Laura Schreffler
Haute Cuisine

Interview with Founder of Dallas Supper Club, Sean Granfield

Haute Living interviews the host and founder of the Dallas Supper Club.
By Laura Schreffler

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