Restaurants

Dinner at Zuzu’s in downtown Napa feels like slipping into a corner of Madrid. It’s lively, a little bohemian and full of warmth, a reflection of its founder, Mick Salyer.  The tapas are vibrant, and each one carries its own little spark. (See photo of the menu).  I started with the Little Gem Salad, tossed

Kaiseki, one of the pinnacles of Japanese dining, traces its roots to the 1500s as the meal served during tea ceremonies. Over the centuries, it has evolved into a refined multi-course  meal that balances flavor, seasonality and presentation. Each dish is designed to capture the essence of a particular moment in nature.  At Ryokan Kurashiki,

My food and wine story opens at Square One, Joyce Goldstein’s restaurant in San Francisco’s Financial District and the start of my experience with California-Mediterranean cuisine. I can still picture the light streaming through the large glass windows, making tablecloths brilliantly white and reflecting off the silverware. The patrons wore dark suits, starched shirts, either