No more Nebbiolo, for now.
The case may be far along in the agency's system.
The SLA says it has to do with something called "interlocking interest."
Regional Italian food, but also a cheeky PB&J dessert, just an hour and fifteen minutes outside of Venice.
It's going down on April 29.
"Scourge of restaurateurs" Maimon Kirschenbaum strikes again.
There's much afood at the Italian megastore.
And as strong as their espresso.
Don't called La Birreria a beer garden! "We're a restaurant that loves beer," insist the boys.
Bastianich and Batali will bring their food emporium not only to Los Angeles, but also to Washington, D.C.
There's one at Felidia, too.
The food personality answers our traditional questionnaire.
Fish lessons with Dave Pasternack, meat lessons with Cesare Casella ... and a $25 walking tour of Eataly?
Plus, how's lunch? And the pizza?
Lidia Bastianich got her start at Walken's Bakery.
Jacques Pépin makes Dijon vinaigrette with olive oil and leftover Grey Poupon.
Plus: A pre–Kentucky Derby party at Mason Dixon, and Gail Simmons will teach you about the food of Spain, in our daily roundup of neighborhood food news.
And a cavalcade of Outstanding Chefs will present.