"I stay away from restaurants with a view, and I am very wary of hotel concierge recommendations. I avoid restaurants that are named after a number, a color, or a place. I know the Chef or owner lacks imagination."
Wine should taste like where it came from, and shouldn't be manipulated into big alcoholic bruisers crammed with "jammy" fruit. Wine expert Gerry Dawes is a fan of old-fashioned wines made the old fashioned way: "Great wine is made in the vineyard, not in the winery."