April 30 2011 issue
Send a letter to the Editor
Wine + Design Ruth TobiasFrom daily chalkboard menus and tableside preparations to chef’s tables and exhibition kitchens, restaurant settings often incorporate elements of interactivity, fostering a dynamic relationship between customer and cuisine. Considering that wine is a key component of any good meal, shouldn’t it, too, be integrated into the décor, the ambiance, the entire dining experience? Rather than treating wine as a mysterious objet d’art —hidden from view in a cellar or extravagantly showcased be...
This is only a preview of the article:
All articles purchased count toward future subscription