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Artvoice Wining & Dining

Dining by Patricia Watson

Chop Chop: A Luncheonette for the Now Generation (Artvoice v7n16)

I don’t know what happened to Hughes, but there have been several lunch places in its location since. Occupying the space now is Chop Chop, a cheery venue serving delicious and wholesome food to the career people of a new century.

La Dolce Vita: How Sweet It Is (Artvoice v7n11)

If you want to eat Italian food in Buffalo, sooner or later you are going to wind up on Hertel Avenue. The street is dotted with trattorias, ristorantes and cafes offering their own takes on what seems to be the quintessential Queen City comfort food. One little gem is La Dolce Vita.

Tables For Two (Artvoice v7n6)

February 14 is coming around again. Valentine’s Day. Let’s make it a celebration of love! No pining for that special gift, ring or unpopped question. Get with someone you care about and do something to share your affection. Here are some restaurants that will cosset you and your loved one.

One Beautiful Sunset (Artvoice v7n2)

This is the life of Leonard Stokes, former star basketball player at Turner-Carroll High School and alumnus of the NBA’s Denver Nuggets and Washington Wizards. Now he is the owner of One Sunset, the new incarnation of the infamous Locker Room sports bar and the late, much missed Lotis.

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Vine by Line by Paula Paradise

California Nomads: A new definition of homegrown (Artvoice v7n19)

Mondovino delivers an ominous message with cynical humor: The globalization of wine, which causes a looming threat to the small, family-operated winery, also signals an end to the stylistic diversity and cultural uniqueness that so intrigues wine lovers.

On the Tradition of Winemaking (Artvoice v7n17)

Recently, I began to ask myself on what grounds I tended to extol the merits of California wines that bear the statement “grown, produced, and bottled by” over those that are labeled “produced and bottled,” or simply “vinted by”? Nowadays there are so few wines made from estate-grown fruit that it’s a bit like finding a four-leaf clover—but is my admiration for grapes grown, juiced, and fermented by the same individuals justified?

Pinko: A Lighter Shade of Red (Artvoice v7n15)

This spring I am going to crusade for the faint of color. That’s right, I’m going pink. As the monotonous drumbeats of winter—gray sky, damp wind, and unrelenting cold recede, I long to fill my brain with sunshine and my glass with rosé.

The Collectors Guide Volume 1: Musings on the End of Lent (Artvoice v7n13)

This is a dream assignment for a wine geek. Putting together a “must-try” list of wines, with a 12-bottle limit, is a bit like formulating a literary canon. How does one choose which wines to include?

Any Port in a Snow Storm (Artvoice v7n11)

Unsurprisingly, the history of Port as a commodity follows the political turmoil and vicissitudes of the warring nations involved in its trade.

The Sweet Smell of Success (Artvoice v7n9)

Unsurprisingly, the history of Port as a commodity follows the political turmoil and vicissitudes of the warring nations involved in its trade.

Amour, Amour, Amarone (Artvoice v7n6)

Well-aged wine lies in the dark—living, breathing through the staves of a barrel. Likewise, it is often in love’s shadows, in the blind spots of what we think we know, that we acquire a deeper passion for our companions. Unexpectedly, we gain an appreciation for what previously passed unnoticed; like two beets yanked up out of soil we blink, startled at each other’s red beauty.

The Riesling Is (Artvoice v7n5)

What follows is my modest plea for sloughing off your comfortable, hand-knitted cardigan of a white—e.g. Chardonnay or Pinot Grigio—for just a few bottles of what might be the greatest white wine on this earth.

I've Said Too Much (Artvoice v7n3)

Wine writers notoriously embellish their wine reviews with adjectives, similes and metaphors so farfetched that, as a reader, one is left to wonder if they are even talking about wine, which is after all just fermented grape juice.

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