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American Booze Hall Of Fame: The Best Spirits of the Northeast

If you're looking for a cool new gin or whiskey to try, you've come to the right place. To get a sense of the best spirits coming out of the Northeast today, I tasted my way through over 40 thoroughly unique bottlings, not a single one like another and each with its own story to tell. These spirits are the cream of the crop: well worth your attention and hard-earned do-re-mi. More

Where There's Smoke, There's Scotch: Making Whisky in Islay, Scotland

Peat, if you don't know, is decomposed organic matter—grass, heather, moss—that melds into a chunky, ever-deepening formation along the coastal, boggy lands of places like rainy, verdant Scotland and Ireland. It's amazing stuff—an ever-renewing resource—as it can plunge more than a meter deep and take up to a 1,000 years for the lower parts to form into hardened, coal-like, fossilized organic matter, which gets cut into brick-like shapes and used for heating homes. But the softer, newer top part—that's the stuff that holds the most moisture and smokes when you burn it. That's used in part to truncate the germinating of the little barley bits via heat and, in its most vital act, flavor the malted barley in Islay. And it's what makes it utterly different from any other Scotch whisky you will have. More

Where to Eat Sri Lankan Food on Staten Island

I live in the nabe and have had vegetarian lamprie at both San Rasa and Lakruwana. I'm not a vegetarian, but I prefer it -- it is SO flavor packed and full of amazing things as it is, the meat isn't remotely necessary. It's my favorite Sri Lankan dish! Also: the vegetarian roti at New Asha kick ass. Re Lakruwana -- it isn't walking distance from the ferry, Lily, but it's a short, super easy bus ride down Bay Street.

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