Kobe Beef - Did You Pay For Fake Kobe Beef?
Most American restaurants have a dirty little secret. Very little of the meat they sell as Kobe, is actually Kobe beef. We've got the insider info on telling real Kobe beef from American Wagyu. read more >>(12/24/2007)
Restaurant Secrets - Get Treated Like a VIP
Who hasn’t longed to get treated like a VIP while dining at their favorite restaurant? Good news, you don’t need an expense account to attain VIP status at a restaurant – just these restaurant secrets. read more >>(12/3/2007)
What Does Market Price Mean?
In the days before laptops and laser printers, restaurants would list items on their menus as “market price” to deal with daily fluctuations in the costs of some of their more expensive ingredients. read more >>(11/5/2007)
Understanding a Wine List
Understanding a wine list can sometimes be complicated and confusing. Debonair teaches you the basics of a wine list, sommeliers, wine regions, vintages, and more. read more >>(4/4/2007)
9 Tips for Choosing the Right Wine
The price of the wine alone can't truly determine the quality of the nectar that hides behind all those strange labels. Here is a guide to making an educated guess to avoid the ornately packaged swill. read more >>(10/30/2006)
An Introduction to Champagne
To say a wine is a “Champagne” means that it must come from a region in the northeast of France close to Belgium and made only from three grape varieties: the black Pinot Noir and Pinot Noir, and the white Chardonnay. read more >>(9/18/2006)
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