Though the ancient fishing village on the Mediterranean coast remains a relatively tiny part of French wine production—with barely 3,800 acres under vine—wine enthusiasts continue to take note of its influence.
“Grazing tables can connect a room full of strangers” says owner Kandace Lecocq. “I love the way it makes them interact.”
The fourth-year law student is from a village in the Kunduz Province, which didn’t even have a public school until U.S. troops dislodged the Taliban around 2003. She’ll take the Maryland bar exam in July.
Find the Best in Baltimore
Chris Amendola
This Hampden eatery finds success with its forest-to-fork concept.
The chef talks about finding food in the woods and having a space to call his own.
Chef Chris Amendola’s first solo project will showcase his passion for foraging.
We take a trip out to the woods with two local chefs. Read more about foraging in the June issue, on newsstands now!
Meet chefs Cyrus Keefer, Chris Amendola, Chad Gauss, Jonah Kim, and Chris Becker
The Harbor East restaurant will unveil a casual dining option called The Tavern Room.