At The Table: Kronenhalle

From dives to izakayas, jazz cafes to hotel bars, we spent an evening in some of Tokyo’s finest drinking establishments. 

In the hills of Chianti, we meet Martino Rampolla, who’s slowly taking over his family’s vineyard, and adapting the ancient vines to new tastes and climates.

We talk cooking for friends, the joy of writing about food, and his new book, To Entertain, with Jago Rackham, over a panini and a slice of panettone in an Italian Deli. 

A celebration of eating a big steak, cooked medium rare, served on the bone and shared between some friends. One of life’s truest pleasures, one that can barely be improved upon.  

The best place to eat in Bologna isn’t even in Bologna.

Manhattan’s Chinatown functions as a symbolic microcosm of New York, a space of reinvention, immigration and synthesis. With food writer Jason Lee, we spent an evening getting lost in its restaurants and bars, discovering its culinary histories and celebrating its persistence and endurance. 

The original FOOD opened in 1971, in SoHo, New York; an experimental, utopian artist-run cafeteria. A new iteration of the project has just opened on Canal Street, fronted by artist Lucien Smith and chef Mathieu Canet, updating the original’s gastronomic innovations and artistic community for 2025.

Eric Twardzik raises a glass to the pre-Prohibition hangover remedy that still stirs the spirit today.

A behind-the-bar look with 80 Proof’s mixologist Nicholas Gatz