The other night a buddy and I went down to Washington D.C. to check out Minibar, the acclaimed restaurant by Chef Jose Andres. It blew me away. Had popcorn that made me roar smoke from my nostrils like a dragon and red ravioli filled with peanut butter. Plus 24 other stunningly inventive courses. In this article I wrote for Barron’s, you’ll get a taste of what it’s like, and why I think it’s a bargain at $500 a head.
Photo credit: Fleming Meeks
I’ve just seen two terrific plays on Broadway that made me think deep and hard about families and their mix of stifling and grounding features. Here is the upshot of my musings, posted on the Barron’s website, where I regularly write a blog. Please follow me on Penta, Barron‘s personal affairs publication, to get regular restaurant, book, theater, film, art and culture tips.
Chef Simpson Wong
I convinced one of New York’s greatest food critics, Gael Greene, to take me to the restaurant she thought was one of the best buys in the City. Click here to see what happened.
I am as riveted by Ken Burns’ Prohibition as I was by his Civil War. Here is my Penta review of his sterling work and how he helps me understand our current confusing times.
Just had my first week as Contributing Editor at Barron’s. Great to work with low-key, whip-smart, and decent editors and writers producing highest quality copy. Here is Barron’s editor-in-chief and president, Ed Finn, announcing in his own words the magazine’s personnel changes. My brief is to file stories for Penta, the weekly’s personal affairs magazine for those with $5 million plus in assets.
Here’s my first Penta-blog. Planning to do three a week. Still getting the hang of things. But psyched.
