Vince Brothwell
Vince Brothwell writes for AMUSE. about restaurants, drinks, produce and food culture across the six editions.
Stories by Vince Brothwell
Briciola blends Brazil and Italy in Silver Lake
Chefs Mattia Raimond and Matteo Di Nicola, who closed Michelin-recommended Cedro to move to Los Angeles, reopen in the old Spoon & Pork space with a menu built on both of their childhoods.
Chef Vitor Mendes opens Iara on the Lower East Side
A Brazilian menu built on cassava, tucupi and Amazonian herbs replaces the usual rice-beans-and-barbecue script at a new 50-seat room on Allen Street.
Daniel Boulud opens Brasserie Boulud in New York
After months of delays, the French chef folds three shuttered restaurants into one 10,000-square-foot flagship across from Lincoln Center, debuting 8 October.
Fuži recipe: Istria's truffle pasta from Livade
Istria's hand-twisted pasta squares, tossed in butter with nothing but fresh white truffle, the dish the region serves the moment the crop comes in.
Cartel Roasting Co wins silver at the Global Coffee Awards
The Tempe roaster's canned Sonoran Sun cold brew took two silvers as Arizona placed two winners in this year's Global Coffee Awards.
Bouillon sur Seine opens as France's largest bouillon
The duo behind Petit Bouillon Pharamond and chef Nicolas Roudier open a 570-seat canteen on Île Seguin, betting that size can outdo a central address.
What to eat in Palermo: 10 dishes and where to find them
Palermo's cooking is built on frying and the market stall, not the tasting menu, and the dishes that define the city rarely cost more than a few euros each.
Sopapillas recipe: the honey-filled puff Casa Bonita made famous
This sopapillas recipe follows the yeasted, deep-fried square that Denver's Casa Bonita serves hollow, so diners can pour in their own honey.
Mundo Mezcal festival returns to Mexico City on 16 October
Tamaulipas takes the guest-of-honour slot at the second Mundo Mezcal, the Mexico City agave festival that set a world record for mezcal labels on show last year.
Andrea Messina takes over Il Lago's kitchen in Geneva
Promoted from sous chef, Andrea Messina now leads the Michelin-starred Italian kitchen at Four Seasons Hotel des Bergues, two years after joining it.
Omar Shah opens Filipino bakery-pizzeria Bunso in London
Bunso trades laminated Filipino pastries by day for crudo and pizza by night, the latest opening from Belly founder Omar Shah in Kentish Town.
Black daal recipe: Dishoom's slow-cooked Bombay classic
Whole urad lentils simmered for hours until they turn creamy on their own, finished with butter and cream the way Bombay's Irani cafés always served them.
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