Matt StrausPlant-Based and PainlessI am in the process of building a restaurant. I’ve been at it now for a bit longer than I expected to be, which means that I have been…May 30, 2023May 30, 2023
Matt StrausThe RoleWhen I was just getting started in the hospitality business, a friend said something about going out to eat that has stayed with me all…May 30, 2023May 30, 2023
Matt StrausWine & PhysiologyAt a recent lunch that featured a luminary of the wine world, who offered general remarks and then some comments about each of the wines…May 30, 2023May 30, 2023
Matt StrausFood & Wine PaI don’t know how it got started, but around the time that I began working with wine professionally about twenty years ago, there seemed to…May 30, 2023May 30, 2023
Matt StrausSome Wine Basics“We also have a Barbera, and a Gigondas,” said the server, as she stood next to the table, offering my friend the full roster of available…May 30, 2023May 30, 2023
Matt StrausBuying the GrowerWhen I was learning about wine, I tried to spend as much time as I could around good wine and smart wine drinkers, who could tell me…May 30, 2023May 30, 2023
Matt StrausThe Problem with Fake MeatThe writer and social commenter Ezra Klein recently published an article in the New York Times, entitled ‘The Gross Cruelty of Factory…Jan 11, 2022Jan 11, 2022
Matt StrausJim ClendenenOne of the beautiful mysteries of wine is its relationship with time. With each growing season and production of the finished product, and…May 17, 20211May 17, 20211
Matt StrausCulture TariffsTrying to engage with the possibility that tariffs of 100% could soon be applied to European wine has felt something like sleepwalking…Jan 14, 2020Jan 14, 2020
Matt StrausThe Restaurant IssueEditor’s Notebook: Kitchen Work Magazine Issue # 6Dec 3, 2019Dec 3, 2019
