AZ in the Ladies Room

Blackberry Farm

Southern Cooking at its Best By Bob & Sue Located on 9,200 acres outside of Knoxville, Tennessee, and in the foothills of the Great Smoky Mountains, this unique gourmet destination offers the bold flavors of Southern cooking at its best. In addition to hearty breakfasts and lunches with plenty of grits, delicious thick-cut Benton bacon,…  Read More

Blackberry Farm

Southern Cooking at its Best By Bob & Sue Located on 9,200 acres outside of Knoxville, Tennessee, and in the foothills of the Great Smoky Mountains, this unique gourmet destination offers the bold flavors of Southern cooking at its best. In addition to hearty breakfasts and lunches with plenty of grits, delicious thick-cut Benton bacon,…  Read More

The Surrey

Upper East Side Haven My favorite place to escape the chaos of NYC has to be The Surrey. Originally built in 1926 as a residence hotel, this 190-room Upper East Side haven emerged from a 2009 top-to-bottom renovation boasting modern luxury, an award-winning dining program (headed up by James Beard Award-winning chef, Gavin Kaysen) and…  Read More

The Surrey

Upper East Side Haven My favorite place to escape the chaos of NYC has to be The Surrey. Originally built in 1926 as a residence hotel, this 190-room Upper East Side haven emerged from a 2009 top-to-bottom renovation boasting modern luxury, an award-winning dining program (headed up by James Beard Award-winning chef, Gavin Kaysen) and…  Read More

Traterra Signature Vacation Winners

Congratulations! Congratulations to our 6 winners! Inga, Dustin, Keven, Megan, Alex & Sasha (plus a “plus one”) are on their way to Santa Ynez. Can’t wait to hear all about it. To learn more about these luxury vacations, visit the Team Traterra Facebook page. For more information on Traterra, visit www.traterra.com.

Traterra Signature Vacation Winners

Congratulations! Congratulations to our 6 winners! Inga, Dustin, Keven, Megan, Alex & Sasha (plus a “plus one”) are on their way to Santa Ynez. Can’t wait to hear all about it. To learn more about these luxury vacations, visit the Team Traterra Facebook page. For more information on Traterra, visit www.traterra.com.

Clio

One of Boston’s Finest By Bob & Sue Ken Oringer has for years been one of Boston’s finest chefs offering creative specialties such as cold foie gras with candied rhubarb, soft-shell crab tempura with avocado emulsion, warm nettle soup with pea powder and cod cheeks, sea urchin and lobster in parsnip emulsion, and braised sassafras…  Read More

Clio

One of Boston’s Finest By Bob & Sue Ken Oringer has for years been one of Boston’s finest chefs offering creative specialties such as cold foie gras with candied rhubarb, soft-shell crab tempura with avocado emulsion, warm nettle soup with pea powder and cod cheeks, sea urchin and lobster in parsnip emulsion, and braised sassafras…  Read More

Go Fork Yourself: The Early Morning Edition

The Early Morning Edition Rise and Shine Andrew skypes in bright and early from Madison, Wisc., to tell Molly about his Midwestern travels, Molly talks about being kicked out of Lucia’s, and they discuss the upcoming season of Top Chef Masters. Questions We want to include your listener questions in upcoming podcasts. If you want…  Read More

Go Fork Yourself: The Early Morning Edition

The Early Morning Edition Rise and Shine Andrew skypes in bright and early from Madison, Wisc., to tell Molly about his Midwestern travels, Molly talks about being kicked out of Lucia’s, and they discuss the upcoming season of Top Chef Masters. Questions We want to include your listener questions in upcoming podcasts. If you want…  Read More

Graham Elliot

Food to be taken seriously By Bob & Sue We dined at Chef Graham Elliott Bowles’ restaurant where his revamped 19-course tasting menu revisits his successful run at Avenues. Among the special offerings were a delicious lobster risotto with sea urchin, pig jowl with date and Iranian pistachios, a perfectly cooked guinea hen with matsutake…  Read More

Graham Elliot

Food to be taken seriously By Bob & Sue We dined at Chef Graham Elliott Bowles’ restaurant where his revamped 19-course tasting menu revisits his successful run at Avenues. Among the special offerings were a delicious lobster risotto with sea urchin, pig jowl with date and Iranian pistachios, a perfectly cooked guinea hen with matsutake…  Read More

Cochon

Cajun Cuisine By Bob & Sue Chef Donald Link has several successful restaurants and an adjacent sandwich shop (Butcher) and features Cajun specialties at this modern, high ceiling restaurant.  We shared most of the extensive appetizer menu including deviled crab, fried alligator with chili garlic aioli, boudin sausage with pickled peppers, smoked pork ribs with…  Read More

Cochon

Cajun Cuisine By Bob & Sue Chef Donald Link has several successful restaurants and an adjacent sandwich shop (Butcher) and features Cajun specialties at this modern, high ceiling restaurant.  We shared most of the extensive appetizer menu including deviled crab, fried alligator with chili garlic aioli, boudin sausage with pickled peppers, smoked pork ribs with…  Read More

Go Fork Yourself: Cole Embers

Cole Embers They’re back! Go Fork Yourself is back after a week-long hiatus. Andrew and Molly catch up on their lives, and then they talk Eater Young Guns and the new YouTube Channel, Hungry. Plus, Andrew raps. Yes, raps. Questions We want to include your listener questions in upcoming podcasts. If you want to ask…  Read More

Go Fork Yourself: Cole Embers

Cole Embers They’re back! Go Fork Yourself is back after a week-long hiatus. Andrew and Molly catch up on their lives, and then they talk Eater Young Guns and the new YouTube Channel, Hungry. Plus, Andrew raps. Yes, raps. Questions We want to include your listener questions in upcoming podcasts. If you want to ask…  Read More

Alinea

Complex Palette By Bob & Sue The 26-course Tour from one of America’s greatest chefs includes several courses of amazing complexity: 1) Japanese icefish with horseradish custard and dehydrated parsley, cornichons, and potato, 2) an amazing navy bean puree covered with a pancetta chip and served with a bean sprout risotto and bay leaf gelee…  Read More

Alinea

Complex Palette By Bob & Sue The 26-course Tour from one of America’s greatest chefs includes several courses of amazing complexity: 1) Japanese icefish with horseradish custard and dehydrated parsley, cornichons, and potato, 2) an amazing navy bean puree covered with a pancetta chip and served with a bean sprout risotto and bay leaf gelee…  Read More

Andrew’s Las Vegas Vlog

Want the best of Vegas? Venture off the strip. AZ’s thoughts on the Behind the Scenes and 100th episode of Bizarre Foods which takes places in Las Vegas. Pay attention to the restaurants that didn’t make the final show– they’re stellar!

Per Se

A Restaurant with a View By Bob & Sue We enjoyed both the regular chef’s tasting menu and the tasting menu of vegetables. The many highlights included a Hudson Valley foie gras torchon with a coffee-chocolate financier, Spanish mackerel, Snake River Farms wagu beef, a salsify veloute with black walnut puree, a Yukon gold potato…  Read More

OpenSky Exclusive: PB Crave

My kid and I crushed three jars of this stuff in the past month. It’s amazing peanut butter– super rich (and fun flavors, too). Best part: a portion of every sale goes to Project Peanut Butter, aimed at aiding malnourished children. Good stuff. Get yours at OpenSky.com.