Posted: Jul 20, 2007 2:53pm ET
Savona and I had just left dinner very pleased, having been the guests of Fiorella’s Jack Stack Barbecue (ward.uat.dminsite.com/) of Kansas City, Missouri, which was hosting at the James Beard House in lower Manhattan. It’s always a great place to eat (former home of the iconic American chef, home to the foundation of the same name), but this meal was particularly satisfying. My penchant for barbecue is well enough known that I don’t have to go over that. But think of this: Hors d’Oeuvres included Hickory-Smoked Salmon with Toast Points and Rémoulade, Berkshire Pork Medallions with Spicy Barbecue Sauce and Mini Hickory-Smoked Kobe Prime Rib Sandwiches with Horseradish Sauce. Kobe beef BBQ? Oh my God!
Posted: Jul 17, 2007 11:07am ET
Posted: Jun 29, 2007 12:21pm ET
Posted: Jun 19, 2007 4:14pm ET
Sunday, I had a particularly good sighting while watching “Entourage,” the HBO series that just began its second season of the year. (It ran for a number of episodes in the time slot following “The Sopranos,” then took a week off when “The Sopranos” had its final episode and it just restarted in what is being called a separate season—these things were easier to follow years ago when every season began in September, but I digress.)
Posted: Jun 7, 2007 3:15pm ET
I’ve no sooner put to bed a story on rum for Cigar Aficionado (August 2007 issue) than arrives from the trade organization The Rums of Puerto Rico (www.rumcapital.com) an insulated backpack (with a set of luggage wheels, no less) that contains a bottle each of Don Q Cristal and Don Q Citrus Rum.
Posted: May 23, 2007 2:50pm ET
This reason I bring this up is that in the coming issue of Cigar Aficionado—August—the Good Life Guide will feature a piece on fantastic stainless steel grills for which Savona and I did extensive research (read: we called in grills from Wolf, Weber, Viking and Ducane and fired them up every chance we got to cook a panorama of different cuts). Now, far be it for me to complain, but what kept this experience from being ideal is that because of deadline constraints we started the process in the dead of winter in order to get the story to you by that day in July—or whatever—on which the issue actually comes out.
Posted: May 11, 2007 4:32pm ET
The bigger question is where to smoke and drink.
Sure, it’s hard to find a place to smoke, but doing that in conjunction with a fine whisky or other brown water is the toughest. It’s a Catch 22. You can drink in a bar, but you have to walk outside to smoke. But unless it’s a bar with a patio, you can’t take the drink with you—at least in the jurisdictions I frequent.
Posted: Apr 23, 2007 5:02pm ET
Posted: Apr 17, 2007 1:50pm ET
Imagine an open air bar with tarps for ceilings (sort of like the ones they use for Connecticut shade tobacco). Divans are everywhere, with patrons lying out and smoking from hookahs. It’s sort of the same mental image you get from the phrase opium den, but everyone’s smoking tobacco—flavored tobacco, but tobacco nonetheless.
Posted: Apr 13, 2007 4:27pm ET
''You've probably noticed that people smoke everywhere here. We'll try to shield you from that, but bear in mind that you're only a group of 50 nonsmokers surrounded by 70 million smokers.''
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