Food & Wine April 2016

I'M GOING TO MAKE the call right here: 2016 is the year of the sommelier. True, as F&W's executive wine editor, I may be a bit biased. But I think it's clear that sommeliers are stars—at least if reality TV shows like Uncorked and movies like Somm: Into the Bottle are any indication. For this wine issue, we follow sommelier Kathryn Coker as she dashes between four restaurants she oversees in Santa Monica, California (p. 108). We visit 10 game-changing wine bars, where each sommelier has a truly distinctive point of view (p. 90). And we honor 12 talented men and women as Sommeliers of the Year (p. 50). Further proof of our commitment: We've even hired a sommelier, Carson Demmond, as our new associate wine editor. Look for her…

Miminashi After leaving the acclaimed Italian bistro Oenotri, chef Curtis Di Fede took several trips to Japan. Inspired by izakayas, which offer small plates in a casual, pub-like atmosphere, he decided to open his own in the town of Napa. Di Fede's links to local farmers, fishermen and ranchers result in the best ingredients for daily housemade noodles, charcoal-grilled yakitori and okonomiyaki (savory pancakes). Wine director Jessica Pinzon's wide-ranging list also has great sake selections. 821 Coombs St.; miminashi.com. Two Birds One Stone Yakitori with California style is the emphasis at this restaurant, opening in June next to the Freemark Abbey winery in St. Helena. Douglas Keane (an F&W Best New Chef 2006) and Sang Yoon of Lukshon in Culver City masterminded the menu, which ranges from deviled eggs with…

CONCERT RIDER FOOD REQUEST I do ask for a few things, though I have to remember to change it up every once in a while—after 150 spaghetti Bologneses, I can't look at another one. My current standbys are bananas, coconut water, and chicken or vegetable soup. ULTIMATE BURGER RUN When I'm on the West Coast, one of the first things I do is head to In-N-Out Burger. One time, the concert hall sent an embarrassingly large stretch limo to pick me up before a show. I had to stop at In-N-Out. But I noticed that across the street was a McDonald's, which I prefer for the fries. So I sent the driver to the In-N-Out while I ran, Stradivarius in hand, for the fries. KOBE CONNECTION Pianist Alessio Bax happens…

1. JUNIPER BERRY SODA The herbal, almost piney flavor of this fizzy drink from Dry Soda Co. reminds me of a gin and tonic without the alcohol. $7 for 4 bottles; amazon.com. —Julia Heffelfinger 2. DESIGN BOOK For Tile Makes the Room, the team behind Heath Ceramics found great designs everywhere from restaurants to aquariums. $40. —Suzie Myers 3. GOOSENECK KETTLE This matte black model has a built-in thermometer so I can brew my pour-over coffee at precisely 195 degrees. $69; fellowproducts.com. —Christine Quinlan 4. MUSTARD POWDER As a longtime fan of Kozlik's mustards from Canada, I'm excited to mix its powders into rubs, sauces and dressings. $7.50 for 4.5 oz.; chefshop.com. —Tina Ujlaki 5. PRAGUE GUIDE A new pocket-size food map has me ready to go to Lokál for…

Semidry Riesling With its slight sweetness, the 2010 Vineland Estate bottling from Canada's Niagara Peninsula is great with spicy food. Yogurt patties At NYC's Babu Ji, chef Jessi Singh strains yogurt overnight to thicken it, then laces it with cardamom and pan-fries. Beet sauce Singh purees raw beets in a Vitamix blender, then adds green chile and ginger. 1 HOW TO HAVE THE BEST WINE YEAR OF YOUR LIFE GO PRIX FIXE "Tasting menu" used to mean "expensive." Now it's become a relatively affordable way to explore the menu at casual places. At New York City's raucous Indian spot Babu Ji, chef Jessi Singh offers a seven-course menu for $60 that might include the yogurt kebab above—perfect with a semidry Riesling or a beer from the serve-yourself fridge. Turn the…

CAPE TOWN OPEN DOOR The tiny suburb of Constantia boasts some of South Africa's oldest vineyards. And now it's home to Open Door, the latest from the duo behind cult pizzerias Burrata and Bocca. Chef Annemarie Steenkamp devises sensational combinations like crayfish tail with dill sorbet, while co-owner Neil Grant (chairman of the South African Sommeliers Association) handles the wines—pairing a starter of tomatoes, artichokes and peaches with ginjo sake, for instance, or pouring a local Chardonnay with an entrée of sea bass with harissa. Constantia Uitsig, Spaanschemat River Rd., Constantia; opendoorrestaurant.co.za. CULTURE CLUB CHEESE For Luke Williams, a Brit, the route to becoming one of South Africa's most exciting cheesemongers was convoluted: There were meat-curing stints in London and a detour to Bangladesh. Eventually, he and his wife, Jessica…