Robert Rosenthal

The very idea of ingesting the liver of a calf or chewing voluntarily on a cow's tongue seems to be sufficient in itself to qualify "liver" and "tongue" as repulsive sounding foods to some. I vehemently disagree with the premise, for I relish not only those parts, but also take delight in eating a platter of grilled chicken hearts and a portion of well sauteed cow's pancreas. And there's the rub, so to speak. The names alone of certain foods negatively affect how we perceive them regardless o...

Some restaurant closures hurt more than others. It’s not always about the food itself, although it’s often the key element. To a guy who has eaten at over 4,000 restaurants across six continents, the losses that sting most are the classics. Take NYC’s 21 Club, for example. Not the world’s finest food, but an incomparable feeling of being immersed in New York City Prohibition-era history. And a killer martini.
With more restaurant closures now than ever, we’re losing everything from local join...

Umbria sits just to the southeast of Tuscany, yet they share more than a common border. Both are known for their verdant, rolling hills, which are ideal for planting vines. They have a similar climate of cold, rainy winters followed by dry summers with abundant sunshine. And Sangiovese is the principal grape variety in both. So why has Umbria been overshadowed by its more glitzy neighbor?
For one, Tuscany had a long head start. In addition to their extremely high quality soils, there are hist...

Getting there
Fly into Portland, one of America’s most food-obsessed restaurant meccas. The 120-mile car ride from PDX to the Salishan Resort will take a couple of hours, and there’s no better way to break that up than by stopping at a few wineries on the way in the fertile, alluvial Willamette Valley. Argue amongst yourselves if you insist, but you’re not going to find superior pinot noir anywhere else on the planet. Among the 500 plus vineyards in Oregon Wine Country you might consider stop...

I’ve recently returned from a few glorious days in the “Eternal City.” No matter how often I’ve gone, I’m always happy to return. It’s still beautiful, bustling and always delicious. Even a short stay in this living, breathing museum-like metropolis is worth the trip, especially for travelers who love to walk everywhere while absorbing street life and exploring rich culture along the way. To say nothing of enjoying some of the happiest food on earth! Here are some of my recommendations to mak...

There was a time when you arrived at the airport, sometimes just minutes before your scheduled flight time, and hustled directly to your gate. You displayed your printed paper boarding pass, hopped on board, and were eventually treated to some food and beverage during the flight, for which you were not asked to pay. Nor were you charged for baggage, an aisle seat, or headphones. Ah, those were the days.
Except for the food. Airport food — how do I put this gently? — sucked. It was insipid. Ac...

Here's an idea: Instead of going to a crowded restaurant for an expensive meal, where overworked waitstaff serve overpriced Father's Day specials, how about you do yourself and the dad in your life a favor and prepare a home-cooked meal? It's not about your cooking skills—it's about the love, and your effort will be appreciated regardless of the outcome.

Here are three such places, all highly recommended.
La Reine Chicken Shack
There are times when an eating establishment will call itself a shack as a cute or clever way to convey informality. Not the Chicken Shack. It is really a shack. On the road. In a lot. Picnic tables. Styrofoam plates. Plastic utensils. And a perpetual plume of smoke arising from the shed in back where about 100 chickens at a time slowly rotate over hot embers. The scent is intoxicating.
Unless you arrive early, there w...

Lunch Like a Local at La Casita Blanca
You won’t see many tourists in this cute, unassuming restaurant run by the same family for the past 35 years in a building constructed in 1922. You will find a tree growing right through the dining room, a tiny herb garden on the roof, and big portions of the well prepared, home cooked classics of Puerto Rican cuisine. Bacalauditas are flat codfish fritters, perfectly fried and irresistible. Arepas de coco bacalao arrive as fluffy little pockets of fried...

First Stop: Bourbon
The Kentucky Distillers’ Association estimates that about 95 percent of the world’s supply is produced in Kentucky. And what it makes it so good is that the state is blessed with limestone-rich aquifers that deliver the product’s most essential ingredient: extraordinary water. If you haven’t noticed, bourbon is back in a big way. And its resurgence has led to expansion by both the big boys and a growing cadre of craft distilleries. You can see many of them in action on wha...