R BlockRaw Bar Hopping – 8 Great Oyster Bars in NYC

In the book The Big Oyster, Mark Kurlansky writes “before the 20th century, when people thought of New York, they thought of oysters.”  Though that sentiment along with New York’s oyster population has diminished over the past two centuries with the city’s drastic growth, oysters are currently making a strong comeback in Mahattan via the Oyster Restoration Research Project. Read more »


R BlockMargaritas de Mayo

It’s that time of the year again; you know, when you celebrate a holiday for no other good reason except to get your drink on! We’re talking about Cinco de Mayo, and in Southern California you can find a good margarita just about anywhere. It’s the great ones that might take some serious bar-hunting to find, and luckily for you, we’re willing to do the leg work. Read more »


R BlockA Breed Apart

Americans go horse mad during the first week of May every year. The Kentucky Derby turns casual race fans into serious race fans. Maybe it’s the pomp and circumstance surrounding the race at Churchill Downs or maybe it’s the chance to win big money. But it probably has more to do with the majesty of the thoroughbreds racing around the mile-long track. Read more »


R BlockSpringtime Libation

At one point there were many juleps. It was a whole class of fruity drinks, with offshoots, cousins, and icy branches. The word itself descends from the Arabic julab, which means rosewater, and has come to refer to seasoned water, fruity water, or boozy-fruity-water. Read more »


R Block5 “Green” Restaurants Everyone Should Dine At

The French painter Paul Cezanne once wrote that, “The day is coming when a single carrot, freshly observed, will set off a revolution.”

His pronouncement has proved prescient, if not necessarily in the way he predicted. The first shots of the food revolution in the United States were, arguably, fired by Alice Waters at Berkeley’s Chez Panisse, who raised the banner on behalf of local, organic and sustainable cuisine. Read more »

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