by Steven Doyle
A few delicacies we associate with the new year includes lobster, champagne and caviar. Perhaps it’s due to their decadence and hopes for prosperity in the new year. We certainly feel these are treats we should have all year long.
Caviar is not something we hear much about in the United States, but is more celebrated across European countries for most any occasion such as birthdays, weddings and any holiday. Continue reading
by Steven Doyle photos by Robert Bostick
On a visit to Nick and Sam’s Steakhouse this past holiday we had the pleasure to meet with manager and sommelier Brian Knoy. Brian is a young buck in the industry, but his passion for service and wines is obvious and shines through in his conversations. Originally from Yuma, Arizona, Knoy happened into the industry as he sought out interesting people as his Marine Corps family hopped around the country.
Knoy is subtle and super likable. He has an effortless charm about him that makes service simple and unpretentious. Let’s visit with Knoy at Nick and Sam’s Steakhouse in Dallas. Continue reading