Jeremy Repanich

3 weeks ago | robbreport.com | Jeremy Repanich

This story is from an installment of The Oeno Files, our weekly insider newsletter to the world of fine wine. Sign up here. Following the terrific 2015 season, many Champagne houses did not release a 2016 or ’17 vintage, preferring to hold it for their upcoming non-vintage offerings. Although many domains age their Champagne for a longer period prior to release, a handful of top-tier houses are now sending their 2018 vintage Champagne to market.

3 weeks ago | yahoo.com | Jeremy Repanich

This story is from an installment of The Oeno Files, our weekly insider newsletter to the world of fine wine. Sign up here. Following the terrific 2015 season, many Champagne houses did not release a 2016 or ’17 vintage, preferring to hold it for their upcoming non-vintage offerings. Although many domains age their Champagne for a longer period prior to release, a handful of top-tier houses are now sending their 2018 vintage Champagne to market.

1 month ago | robbreport.com | Jason O'Bryan |Jeremy Repanich

For the past five years, we’ve been diving deep into the world of cocktails, with bartender Jason O’Bryan—now the lead mixologist at Michelin three-star Addison—building an incredible library of the best drinks around. Over that time we’ve explored the history, people, and places that have created endless variations on the core cocktail templates. Of course, this includes plenty of tequila-based drinks.

1 month ago | robbreport.com | Jeremy Repanich

It’s almost a miracle that Blanca existed in the first place, but unfortunately there’s no miracle that could save the acclaimed Brooklyn chef’s counter restaurant tucked behind a pizzeria. Founding chef Carlo Mirarchi told The New York Times that the restaurant’s landlord has decided to terminate the lease. The location—which had two Michelin stars at its height—will serve its last dinner on April 12.

1 month ago | yahoo.com | Jeremy Repanich

It’s almost a miracle that Blanca existed in the first place, but unfortunately there’s no miracle that could save the acclaimed Brooklyn chef’s counter restaurant tucked behind a pizzeria. Founding chef Carlo Mirarchi told The New York Times that the restaurant’s landlord has decided to terminate the lease. The location—which had two Michelin stars at its height—will serve its last dinner on April 12.