Evening One/Stop Three: Press Location: 333 W. Trade St. First impression: Definitely a place for people serious about wine! Sleek, contemporary interior. Breezy, comfortable outdoor seating. Waitstaff: Pleasant and accommodating. (Note: We were fortunate enough to meet a staff member who was extremely...

Evening One/Stop Two: The Dandelion Market Location: 118 W. Fifth St. First impression: Could have been in Dublin! Had the look and feel of an Irish pub. A place to have a rollicking good time. Big tables, sturdy enough for a rugby team. Waitstaff: Very friendly. Eager to explain the small-plate concept. Wine...

First, there was a fruit fly. And a glass of sherry. The fruit fly, having a thirst for something sweet, made a beeline for it (forgive the mixed metaphor). Determining that it was every bit as good as he had imagined, the fly told all of his friends. They flocked to try it. Next, there was an Andalusian...

An interview with Chefs Paul Malcolm and Robert Brener of Johnson & Wales University Every chef, to one extent or another, is on a mission – mostly to feed people tasty food, to make them happy. But in recent times a number of chefs have realized they can have a greater impact and do something...

I walk briskly past Johnson & Wales University. The enticing aromas help to quicken my pace. The bright-orange boxy cart catches my eye as I pass fellow students walking to class. As I stand in line I notice small signs propped against the cart promising fresh ingredients. My appetite grows. Once...

Pizzaiolo – n. Italian for a male artisan pizza chef who specializes in the perfection of the crust, the secret ingredient to an outstanding pizza.  This elusive and exclusive group obtains their titles from nearly a lifetime of experience, earning respect from their peers.  f. pizzaiola pl. pizzaiolos/pizzaiolas....