I'm a big proponent of the social aspects of dining in groups: talking, breaking bread together, sharing plates and laughs with both friends and strangers. It's no coincidence that some of my favorite restaurants encourage communal or family-style dining — the Publican, mado, the Bristol and Urban Belly, to name a few. All these restaurants tap into an emotional well that make me feel better about myself and the world around me, if just for an evening. It's probably naive to feel that way, but it is sincere. more ›

From the time the monks of St. Francis of Paula brewed the first doppelbocks in Bavaria, it's been a custom for breweries to end the names of their "liquid bread" in "-ator." Abita named their Helles Doppelbock, Andygator, a "creature of the swamp." Unlike many doppelbocks, Andygator is brewed to have a dry finish and emphasize a balance between hops, a pleasant light citrus flavor and bready yeasts. It pairs well with hearty sandwiches, like a blue cheese-crusted burger we made last week at home. Andygator should also pair well with anything cajun-related, blackened and fried. It's also a wonderful departure from the everyday Abita releases. more ›