Even as the November/December issue of Edible Manhattan starts to hit the streets, we still can’t stop thinking about our travel issue, especially the article contributor St. John Frizell filed on Austria. He followed Manhattan chef Kurt Gutenbrunner on a trip to his homeland near Vienna, where the pair ate, drank and made their way to farms and fields in the Austrian countryside. If you happen to be inspired by the story to make the trip to Vienna, we recommend the beautiful boutique hotel filled with contemporary art where our writer laid his weary head (and full belly) each night.
Edible is best known as a champion of local foods, and rightly so. We’re farmers market addicts, altogether obsessed with meeting the people who…
This Cooperstown farm’s creamery crop is served with waffles and sausage at their on-site B&B
The Manhattan-headquartered adventure outfit partners with National Geographic to produce the kinds of experiences you read about in their pages
Edible Escape will be a delectable bash brimming with booze and bites that will transport your taste buds to distant lands—all without leaving the city
Raij has become inextricably, fundamentally tethered to a string of little fishing villages on the edge of a Spanish cliff
Rather than focusing on adapting imports to America’s tastes, Goya primarily caters to each new wave of incoming Hispanics and waits for everyone else to catch up.