Food and travel writer, specializing in Prague, Central Europe, and the region's great beer and wine trails. Based out of Prague since 2000.
High-quality hamburgers have come into fashion across Europe, incorporating indigenous flavors in an American classic.
Long known as a haven for lager lovers, Prague is cultivating a pronounced new interest and heightened appreciation for fine vino, with a new generation of wine bars, as well as well-stocked wine shops and improved restaurant wine lists.
Squid-ink cocktails, obscure craft beers and single-origin coffees in the Czech Republic's second city of Brno.
In northeast Hungary, the tiny town of Tokaj offers culture, cuisine, and the oldest classified vineyards in Europe.
Stift Engelszell in Austria recently joined one of the beer world's most exclusive clubs: the handful of Trappist monasteries that make their own ales.
After decades of brewing decline, the hometown of IPA, Imperial Stout, Porter and other beers has a thriving new craft beer scene.
Can Czech chefs operate in the pro leagues? Oldrich Sahajdák is dressing up classic Old World recipes and exporting them to his new restaurant Hospoda in New York.
Home of the original pilsner, the Czech Republic has a deep and abiding relationship with beer, downing the world's highest volumes of the drink per capita.
In the great Italian wine regions of Lombardy and Piedmont, a nascent beer trail has emerged, rewarding thirsty travelers with unusual, unexpected new brews.
PRAGUE -- On a brisk but beautiful February afternoon, Jeffrey Martin and his robotic camera stand inside one of the Czech capital's most gawk-wort