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How Tannins Really Affect Your Wine, From Taste to Texture
Anyone who has read a wine review or attended a tasting have heard about tannins or tannic structure or grip, so what exactly are they? Supple. Velvety. Grippy. Opulent. Smooth. Chewy. Silky. Anyone who has read a wine review or attended a tasting has seen or heard these descriptors and many more, which are usually applied to tannins or tannic structure. Discussions of them are omnipresent, but what exactly are tannins? While we often hesitate to become overly geeky when describing wine, understanding tannins helps to appreciate how… Read More
The Luxurious Bouchon Space in Beverly Hills Has Finally Found a Worthy New Owner
Vacant for years, this could be LA’s new celebrity mega-spot under former Craig’s manager Tommy Salvatore and chef Vartan Abgaryan Not to be outdone by all the action in Hollywood, Beverly Hills is back with its own new opening — and at a very familiar space no less. The closed former Bouchon restaurant is returning with a brand new name, redone look, and a very familiar chef. Tommy Salvatore, a longtime manager and well-connected front-of-house face at celebrity-favored spot Craig’s, has taken control of the property at 235 N. Canon Drive. The… Read More
Curtis Stone’s newest Maude menu is all about Australia—and raising funds for it
Australia’s bushfires are nothing short of devastating, having burned through roughly 18 million acres over the last few harrowing months. Australia’s bushfires are nothing short of devastating, having burned through roughly 18 million acres over the last few harrowing months. Though they feel a world away from Los Angeles, they couldn’t be nearer to one of Oz’s own, chef Curtis Stone. That’s why he’s donating 100 percent of his tasting menu’s profits. At Maude, Stone’s intricate and transportive menus change quarterly, whisking diners by plate and by glass to the world’s premier… Read More
Chef Curtis Stone’s Maude Rotates Its Menu One Wine Region at a Time
Over the past year, Stone looked to various regions around the globe to inform each menu and wine pairing. At Los Angeles fine-dining restaurant Maude, owner-chef Curtis Stone serves transformative iterations of one ingredient or theme. “When I opened Maude in 2014, the idea was to capture a moment in time with monthly tasting menu experiences that were inspired by a single hyper-seasonal ingredient,” Stone recalls embarking each month on a new conquest—from pistachio, to tomato, to passion fruit. Constantly evolving and never repeating an ingredient (aside from truffles… Read More
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