Tables
The food we're served, and the tables we gather around.
Sept 2026It was dramatic, strangely ceremonial, and incredibly mesmerising to watch a whole fish become a series of distinct pieces, each with its own name, texture, and purpose.
Sept 2026And then there is the nasturtium leaf. It is the smallest detail, but it is the thing I can't stop thinking about. The leaf is dotted with tiny drops of white vinegar, carefully placed so they look like dew drops.
Sept 2026It has become the place I take almost everyone who visits me. And without fail, they love it.
Sept 2026Finding a rooftop table in San Miguel is not exactly a challenge. In fact, it is almost too easy.
Sept 2026San Miguel de Allende is the kind of town where lunch or brunch can turn into an afternoon without anyone noticing.
Sept 2026Mexico is a serious coffee country, from the highlands of Chiapas and Oaxaca to the little cafés tucked into the streets of San Miguel.
Sept 2026
Sept 2026It is peaceful and wonderfully old-fashioned. I always feel as if I am having lunch at someone's wealthy aunt's house.
Sept 2026Behind a very unassuming door in San Miguel de Allende is Bennu, a low-key little restaurant built around sourdough, slow-fermented pizza and very good vegetables.
Aug 2026The stained glass at the Gran Hotel is breathtaking. Mostly blue, it fills the enormous atrium with a prism of color.
Aug 2026You can see that they are striving, trying to get better, pushing themselves and caring deeply about what they put on the plate. There is something lovely about witnessing that kind of care.
Aug 2026Tucked up on the eighth floor is a coffee shop with an outdoor terrace facing directly across at the Palacio de Bellas Artes. The view is incredible.
Aug 2026Something about this small, rather unassuming bakery pulled us in.
Aug 2026It was more bread than I have eaten in a year, but well worth every bite. And all free, I hope that is not tacky to mention— while Rosetta is not a bargain, all that free bread definitely is.
Aug 2026I have eaten a lot of great tacos in Mexico. A particular taquería might make a spectacular birria, or a certain stall might have a fantastic taco al pastor. But Trinidad does something harder. They make great tacos across the board.
Aug 2026Somewhere you want to linger for a drink, soak up the atmosphere and watch the room come alive.
Aug 2026It is one of those places that seems to have figured out how to be useful all day long.
Aug 2026I love food that brings different cultures together in unexpected ways.
Aug 2026One of the reasons I go to restaurants is to steal ideas. Not recipes exactly, but combinations — a flavour I hadn't thought of putting together, a technique, something that makes me come home and start thinking.
Aug 2026When Noah and I lived in Condesa, we went almost every week.
Jun 2026We turned up on a rainy night with no reservation and no expectations, and they walked us to the chef's table. That night we happened to get the best seat in the house.
Jun 2026Honolulu's Chinatown feels alive, which I can't say for a lot of Chinatowns across America — and Senia is the place to grab a table, or better yet, a seat at the bar.
I'm not even a big pasta eater, but the lemon ricotta ravioli got me before I'd taken a bite — candlelight, a record player, and pasta drying in the window.
May 2026There is something I really like about places that don't make a big fuss about themselves — the corn-and-masa offshoot of Pujol is one of those places.
May 2026Pretty red-tinged lanterns and little bistro tables on the street — where I'd start a Condesa evening, with a drink at Lounge Fernando.
May 2026Tables spilling onto the leafy street, and bluefin tuna from the Gulf of Baja. If you see it on a menu, order it.
May 2026They really know how to do sauces here. They aren't an afterthought. They are what make the dishes. Take a seat at the bar.
May 2026Enrique Olvera's two-Michelin-starred flagship, where we had my birthday lunch. Noah has been dying to try the mole madre forever. It did not disappoint.
May 2026I love anything that feels like a secret. A hidden supper club down a residential soi in On Nut, no ordering required — just Dylan's food, Chow's company, and a long conversation about curry.
Apr 2026Our favorite meal on the North Shore wasn't at a restaurant at all — poke from Foodland, eaten on the rocks behind the fire station, with the best snorkeling we'd found right there.
Mar 2026Three blocks from our apartment in Casco Viejo. So, naturally, we went. And then we went back. And then we went back again. It became our place.
Feb 2026Nosara's coastline was protected from development, which is why so few tables look at the ocean — and why La Luna, above its little rocky cove, is worth booking ahead.
Feb 2026
Jan 2026You can see that mix in the two restaurants we ate at in Barranco. At Awicha, Peruvian ingredients and traditions meet French, Italian and Japanese influences. At Demo, Venezuelan chef Juan Luis Martínez brings his Venezuelan roots into his cooking, combining them with Peru.