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…3 min read·May 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…3 min read·May 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…3 min read·May 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…4 min read·May 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…3 min read·May 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…3 min read·May 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…5 min read·Jan 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…6 min read·May 17, 2021--1--1
Matt StrausCulture TariffsTrying to engage with the possibility that tariffs of 100% could soon be applied to European wine has felt something like sleepwalking…4 min read·Jan 14, 2020----
Matt StrausThe Restaurant IssueEditor’s Notebook: Kitchen Work Magazine Issue # 67 min read·Dec 3, 2019----