A feature on chefs’ winter shellfish preparations highlights Uni Sashimi Bar Chef Tony Messina’s expertise on Maine urchin, used in the restaurant’s signature Smoked Uni Spoon.

The Hawthorne’s Rio Royale is featured as an example of a cocktail made with Lejay Cassis in a roundup of cocktails that use floral additives.

Belly wine bar Owner/Wine Director Liz Vilardi’s picks the ultimate case of wine in FoodandWine.com’s new series, “One Case Wonder.”

A recap of Chef Dave Racicot’s class on Kitchen Tips & Techniques is featured alongside details on upcoming food and wine classes at the restaurant.

Sweet Basil and Juniper Chef/Owner Dave Becker’s handmade pottery and sustainable “art-to-table” philosophy are highlighted in a feature about the artistry of setting tables.

Wine & Spirits’ Annual Buying Guide features Jackson Cannon’s R. Murphy bar knife in “The Goods” section as a must-buy for beverage enthusiasts.

In a feature on patty melts, PARK is highlighted as one of the top spots across the country to visit for a perfectly crafted, professionally made melt.

Florence Fabricant features Jackson Cannon’s R. Murphy bar knife in her “Front Burner” roundup.