Caitlin White

Oct 28, 2024 | insidehook.com | Caitlin White

A sudden influx of omakase menus in Los Angeles has whipped the city into something of a sushi frenzy. There's the new 17-course tasting menu at the compact, eight-seat bar Udatsu, the restaurant-within-a-restaurant experience at Tokyo transplant Rokusho - both concepts are from Michelin-starred chef Udatsu Hisashi - that just opened on Sunset Blvd.

Oct 5, 2024 | mensjournal.com | Caitlin White

Courtesy of Wines of GeorgiaThe first word I learned in Georgian was khinkali—and it might still be my favorite. It describes a thick, twisted “soup dumpling” traditionally made with beef and pork, that gushes savory, herbed broth when you bite into it. Unlike their Chinese counterparts, which are scooped up in wide spoons, khinkali have a knob-like, doughy handle to hold onto while you eat them, adding an air of playful whimsy to one of the culture’s most popular snacks.

Oct 4, 2024 | mensjournal.com | Caitlin White

Courtesy of Las Ventanas al ParaisoPicture this: You’re relaxing in the sun on a chaise lounge in Mexico, gazing out over a turquoise infinity pool that’s juxtaposed with the crashing waves of Los Cabos beaches behind it. Fresh, slightly spicy ceviche, crispy fish tacos, and some grilled pulpo, or octopus, are laid out beside you on a tray, ready to eat. And to drink—well, it’s Mexico, so surely you’re having a margarita or mezcal-based sugary cocktail, right?

Oct 3, 2024 | mensjournal.com | Caitlin White

The hillsides of Donnafugata's Pantelleria vineyardCourtesy of DonnafugataWind, like a fifth season, rules the tiny Sicilian island of Pantelleria. Mostly composed of perforated blue-black lava rocks, the dark island juts out of the sea like a blot of spilled ink.

Oct 2, 2024 | sbmag.com | Caitlin White

Great barbecue is on the menu Written by Caitlin WhitePRIEDITE BARBECUE People stand in line for hours at one of the most in-demand barbecue spots of the year, which infuses a little Texan flavor into brisket, ribs, house-made ranchero sausage, tri-tip, and pork shoulder. Taqueria staples like fresh, handmade tortillas, rice, and pinquito beans are added to the plate. Grill master Nicholas Priedite whips up barbecue every Saturday and adds a burger menu on Sundays.