Ten restaurants. Ten wine lists worth knowing. From a South Carolina tasting menu to a Nancy Silverton Italian steak house in L.A.—fall 2026’s most anticipated openings are coming.
Sonoma winemaker Martha Stoumen released a wine where labeling details have been replaced by question marks. The TTB rejected it three times. It may have ruined a first date.
Merroir is to oysters what terroir is to wine. Chef Jason Ryczek of Little’s Oyster Bar breaks down six oyster varieties, their flavor profiles and the bottles that bring out the best in each.
Two bottles of Champagne made for a royal wedding. A 1,700-selection wine list. A custom wood-fired grill. Oriana just opened in Nolita, and it’s worth keeping an eye on.
Tribeca Grill defined downtown New York dining for a generation. Major Food Group wants to do it again—with a new American tavern and steak house at 375 Greenwich Street.
“We don’t have a large list just for show. We are bringing the heat!” says Master Sommelier Chris Gaither. Get a preview of his growing cellar in Las Vegas!
The new Discovery documentary follows three Napa wineries through harvest. Wine Spectator examines whether Stem & Barrel delivers the tension, stakes and insight of wine country’s most important season.
It’s no secret that you can find clam chowder and lobster rolls and beer galore in Boston, but the city’s dining scene offers so much more, including stellar wine programs, as these Restaurant Award winners show!
After working at the French Laundry, Atomix and Geranium, chef Hasung Lee opens Oyatte in Manhattan with an eight-course tasting menu and a terroir-focused wine list.
