‘Ineffable’ is the word Lou Amdur uses when describing his attraction to wine.  He groups wine with love and friendship as being beyond description in terms of his ardency for them.  When I first met him in the 2000s, I immedia...

We continue our conversation with Adam Weisblatt, who is a  principle in Last Word Hospitality, a consulting firm with a healthy list of high-profile restaurant clients.   In 2015, at the tender age of 30, Adam teamed with...

Today, while seeking out more beverage truths about Los Angeles, we take a slight detour to the subject of creating success in an eating and drinking establishment.  And we ask about the unique role that a beverage program has in this unde...

Caroline Styne is a successful restaurateur and a partner in the Lucques Group.  She and her partner, Suzanne Goin, are also responsible for the first self-conscious ‘small plates’ restaurant in Los Angeles, a.o.c., which began a trend tha...

Patrick Comiskey should be well-known to those who read the Los Angeles Times or who seek out writing about wine.  He has been a regular fixture with the Times and, more recently, with the wine and spirits blog 750 Daily with many articles...