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High on the Vine: 18 grueling hours with the Court of Master Sommeliers

Evan Mah sits for a two-day lecture and his level one exam

It’s 8:15 on a Tuesday morning, and I’m standing among 100 or so people swirling wine in a glass and holding a microphone in my other hand. Shoulders slouched back, eyes fighting to stay open, I mutter my best guess into the mic. “This wine is clear, bright, with a brick red core and a medium concentration. Medium plus viscosity.” Read more...

9 restaurants for staying satisfied during Passover

You can do better than matzo pizza

Passover started last night, but before you resort to matzo pizza, hear us out. While Kosher restaurants are few and far between, it is possible to "keep Passover" at many places, if you choose wisely. Below, nine restaurant recommendations for the tastiest Passover you've ever had. Read more...

Texas concept Max’s Wine Dive to open in Midtown May 15

Chef Jason Hall talks about his new gig, the menu, and what makes Max's different from a chain

Chef Jason Hall, formerly of Saltyard and Livingston, will be the opening chef at Max’s Wine Dive, a new gourmet comfort food spot in Midtown. Scheduled to open May 15 at 77 12th Street, Max’s started in Texas in 2003 with the slogan “Fried Chicken and Champagne… Why the Hell Not?!?” The Atlanta spot will be the seventh location and the first outside of Texas. Hall says Max’s is not run like a chain—half of the menu will be local, with items like PigCorn (caramel corn, cayenne, peanuts, and bacon) and pan-seared scallops with celery root and strawberry gastrique. He shares details below. Read more...

Barley + Rye: Making bitters with Melissa Hayes of LEON's

The former beverage director at Holeman & Finch offers classes at Preserving Place

If you’re familiar with the average craft cocktail menu, you’ve certainly seen the word “bitter” in a list of ingredients. Maybe you recognize popular brands like Angostura or Peychaud’s. You might even own some, following the recipe of your favorite drink. But do you really know what a bitter is? Or that you—you!—can make your very own? Read more...