Ave Maria Capitanini, the matriarch of Italian Village dies.
06.01.08
Features/Archive
- Bartender, Pour me a Drink: Alcohol and Spirits
- Bites: News and Miscellany
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- Culinary Obituaries
- Do I Need a Pastry Torch?: Kitchen Gadget Reviews
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- I Can't Believe it's Fast Food?
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- Profiles in Food: Interviews
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- Serve: All Things Sustainable or Charitable
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- Window Shopping: New Restaurant Openings
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Go behind the scenes
Alinea
Aria
Atwater Market - Montreal
Avenues - Foie Tasting
Blackbird
Custom House
Eleven City Diner
Fixture
Intelligentsia Cafe
Intelligentsia Roasting Works
Jerry's Wicker Park
Julius Meinl Cafe
Moto
North Pond
Saltaus
Taste of the Nation
Vie
West Side Market - Cleveland
Podcast Interviews
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Grant Achatz - Alinea
Rick Bayless - Frontera Grill
Noah Bekofsky - Aria
Mark Bires/Mindy Friedler - Jerrys
Graham Eliot Bowles - Avenues
Alton Brown - Good Eats
David Burke - Primehouse
Steve Chiappetti - Viand
Bill Dugan - Wellfleet/Fish Guy
Dirk Fucik - Dirk's Fish Market
Jesse Fultineer - Nine
Greg Hall - Goose Island
Ayun Halliday - food writer
Cameron Hughes - Wine Guy
Madhur Jaffrey - Writer
Paul Kahan - Blackbird
Jerry Kleiner - Room 21 etc.
LTH Forum Founders
Chris Liakouras - Parthenon
Shawn McClain - Custom House
Thomas Meinl - Julius Meinl
Ryan Poli - Butter
Ben Roche - Moto
Brad Rubin - 11 City Diner
Michael Ruhlman - food writer
Nader Salti - Saltaus
Adam Seger - Nacional 27
Debbie Sharpe - Cru Cafe
Bruce Sherman - North Pond
Alpana Singh - Check Please
Doug Sohn - Hot Dougs
Barry Sorkin - Smoque
Gabino Sotelino - Mon Ami Gabi
Michael Symon - Lola
Rick Tramonto - Tru
Paul Virant - Vie
Doug Zell - Intelligentsia
Natalie Zarzour - Pasticceria Natalina
Andrew Zimmerman - NoMI
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Cooking Gear
Check out the cookware we use all the time.Hungry Gear
Show the love, wear hungry gear.Food Book of the Week
Jay McInerney may be one of the best living wine writers around. At the least he's the most accessible.
John Bubala
His book, The Saucier’s Apprentice, is a classic. All culinary students should read it.
I hope the Chef’s knew he was in their restaurant. That’s a great opportunity.
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