Eat, Drink, Journey
Mark Spivak, Ken SchechetAn Insider's Guide to Restaurants, Wine, Spirits and Culinary Travel
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 70 | Subscribers | Read | eatdrinkjourney.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Brugal Rum
Mention rum, and most people will think of Bacardi rather than Brugal. Small wonder: It’s the world’s largest rum brand, with distilleries around the world and annual sales approaching 20 million cases. In the Caribbean, though, rum is syno...
The Revolutionary Dr. Konstantin Frank
In December 1951, an immigrant arrived in New York City with his wife and three children. Lile many before him, he settled in Lower Manhattan; with little money, no professional contacts and no knowledge of English, he got a job washing dis...
Best Ways to Preserve Leftover Wine
Leftover wine isn’t much of an issue around my house, but I understand there are people who have difficulty finishing a bottle (stranger things have happened, although not much). The problem is simple: oxygen is the enemy of wine, and once ...
The Myths of Food and Wine Pairing
A few people on Substack have weighed in on this subject, but the truth remains: in the wine world, there are pieces of conventional wisdom about food and wine pairing that have been repeated and burnished until they have reached the status...
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Authors
The writers behind this newsletter.
Specializing in food, wine, spirits, restaurants and culinary travel. Sommelier gone straight.
New York and Florida transplant living in California. Major foodie, wine lover and traveler.
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