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Moby Names His Top 5 Vegan Restaurants in the World

Moby, the owner of the all-new Los Angeles-based plant-based eatery little pine, shares his picks for the five best vegan eateries in the world.
By Laura Schreffler
Haute Cuisine

4 Reasons to Pursue a Reservation at Bird Dog Palo Alto

Palo Alto’s reputation as the innovation capital of the world has not necessarily extended to culinary breakthroughs, until now. With the opening of Bird Dog at 420 Ramona Street, chef/owner Robbie Wilson and his wife Emily Perry Wilson are raising the bar on the local dining scene, offering ‘big city’ eats on par with gourmet offerings found at the Bay Area’s best restaurants.
By Laura Schreffler
Haute Cuisine

10 Unique Coffee Drinks In NYC

Whether or not you are a morning person, everyone needs an energy boost to start the day. Some choose jogging, others yoga, a healthy meal or a green juice.
By Laura Schreffler
Haute Cuisine

5 NYE Cocktail Recipes to Usher in a Glamorous 2016

Here are our favorite, easy-to-make sparkling wine NYE cocktail recipes that will make New Year’s Eve that much more glamorous.
By Laura Schreffler
Haute Cuisine

Bask in Mediterranean Luxury at Grove Isle’s New Palmeiras Beach Club

Grove Isle's New Palmeiras Beach Club is poised to be Miami's hottest new hangout and dining destination.
By Laura Schreffler
Haute Cuisine

Miami: NYE Bashes You Don’t Want to Miss

Ready to ring in 2016? We are, too. Head to one of these hot NYE bashes for a Miami celebration you won't soon forget.
By Laura Schreffler
Haute Cuisine

Dallas: Main Street Bistro Is A Little Bit of Paris in Grapevine

Main Street Bistro in Grapevine is a little bit of Paris right here in North Texas.
By Laura Schreffler
Haute Cuisine

Ari Taymor Shares Secret Recipe for Alma’s Uni & Burrata Dish

Ari Taymor has resurrected Alma—the restaurant Bon Appetit named best new restaurant of 2013—for a short time only inside the Standard Hotel, Hollywood.
By Laura Schreffler
Haute Cuisine

NYC: The Italian Delight of Amaro Lucano

With our busy social calendars and bar after bar to hop to, we rarely take a chance to try something completely new. Most New Yorkers when out, tend to gravitate towards the classics: gin & tonic, whiskey sour, long island iced-tea, or straight whiskey if you’re one of those... but with all the options available to us, why not bring some excitement to the table and experience something new?
By Laura Schreffler

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