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Haute Cuisine

Eat, Drink & Be Merry This Holiday Season at STK

This holiday season eat, drink & be merry at STK.
By Laura Schreffler
Haute Cuisine

Extend Your Cyber Monday With Dean & DeLuca’s Improved Online Shop

Because Haute Living readers deserve it all and D&D has a wonderful new website and Haute readers will receive a 15% off total purchase discount code for the entire relaunched site!
By Laura Schreffler
Haute Cuisine

Haute Spots Boston: Davio’s

Boston arguably has its fair share of steakhouses throughout the city, but just one northern Italian steakhouse – Davio’s located in Back Bay – continues to stand out for its steaks, pastas and beloved spring rolls.
By Laura Schreffler
Haute Cuisine

Inside Look with Baker Kamel Saci from NYC’s IL Buco

As you enter the doors of Il Buco Alimentari & Vineria, the scent of fresh bread and house made salumi welcomes you. The warmth of dough being baked fills the atmosphere, awakening your senses, making you long for a bite.
By Laura Schreffler
Haute Cuisine

7 NYC Birthday Treats That Go Way Beyond Cake

In a city known for baking outside of the box with inventive desserts, you might treat yourself to something that’s not a birthday cake but still tastes like one.
By Laura Schreffler
Haute Cuisine

Haute 5 Pumpkin Pies in Los Angeles

These are the five best places for pumpkin pie in Los Angeles this holiday season.
By Laura Schreffler
Haute Cuisine

MIA: The Best Thanksgiving Desserts To Go

Cooking a turkey this Thanksgiving? Make it easy on yourself and buy dessert from one of these Miami hot spots.
By Laura Schreffler
Haute Cuisine

5 Best Spots in Dallas to Enjoy Thanksgiving Dinner

You don't want to have to make Thanksgiving dinner after everything you've been doing lately? Check out our picks for the 5 best Thanksgiving dinners in DFW
By Laura Schreffler
Haute Cuisine

7 Spots For A Haute Thanksgiving in Miami

Don't want to cook this Thanksgiving? Head to one of these haute Miami haunts -- they promise a trendy twist on an American classic that's sure to become a new tradition in no time.
By Laura Schreffler

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