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Chef Mateo Blog
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Below, you'll see a few lines from each of my latest blog entries. Click the title to go to the full article.
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Critical
The Role of the Critic With all the shuffling going on at the New York Times Dining Out section desk (Bruni to Sifton to Asimov to Wells), I can’t help but reflect and compare the writing styles, pedigree, and accuracy of the reviewers. It brings me to think about the deeper question in a more [...]
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Spain’s oldest and finest
In the late summer of 2011 I was invited to a Martin Scott tasting to sample its Spanish portfolio under the direction of Patrick Mata. As a bonus, several of Raul Perez wines were also made available for tasting. I remember being excited at the effort and the potential of the older indigenous grape varietals [...]
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Wines for Thanksgiving
As Thanksgiving nears, and our focus centers on which new recipes to use, exotic side dishes, to stuff or not to stuff etc., a good moment should be spent on what to drink with the feast, an important and often overlooked or least researched companion. The old rule, to drink what you like, certainly applies, [...]
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NOLA
October rolled by quickly, but not before I gave a yearly check-up to one of my favorite food towns, New Orleans. The climate in New York has been whacky, what with the lack of seasons. October is just about the time NOLA is tolerable, warm, but not balmy or humid, sunny, appetizing, and thirstworthy. I [...]
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Cash vs. Credit? An Owner’s Tale.
When I opened my business about four years ago, I had to make a decision that every restaurant/wine bar faces. Cash or Credit? The advantages to cash are obvious, total control over the money, instant access, and sales reporting. The downside is that the majority of customers use credit cards, especially corporate expense accounts. An [...]
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