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FROM THE OUTSIDE, A MIDWESTERN “supper club” might seem like a typical, if slightly old-fashioned, restaurant. But these establishments, especially concentrated in Wisconsin, are their own genre. They’re distinguished by taxidermy, dark wood, and their location: romantically remote, on the borders of lakes or forests. The specials have a cheerful regularity—fish fries on Friday, chicken on Sunday—and on other nights, customers feast on steaks, seafood, bread, soup, and complimentary relish trays of cheese, salads, and pickled vegetables. Washed down with cocktails and boozy ice cream drinks, it’s a bountiful eating experience. It’s also one with an inextricable whiff of the past about it, something that has both helped and hurt the supper club tradition. For many diners, their love of supper clubs is partly nostalgia. Documentary filmmaker and supper club-chronicler Ron Faiola remembers going with his grandfather during fishing trips. “Growing up in Wisconsin, that’s something you do,” he says. Supper clubs are grandfatherly restaurants—their heyday was the post-war time of plenty. But, Faiola says, the supper-club’s model goes back further, to Prohibition-era New York “in the speakeasies,” where people furtively drank during dinner. “Under your table, there’d be a bottle.”

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Spread a little sweetness with Bumbleberry Farms honey, honey cream spreads, and curated gift bundles.

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What's the best thing on sliced bread in your state?

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24 aperitivo-minded bars in NYC, Las Vegas + Miami to try.

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IKEA has released its iconic Swedish meatball recipe online, and yes, it does include the accompanying cream sauce.

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Until 500 years ago, the spice was confined to Central and South America. We track the heat wave through Jamaica, Hungary, and Thailand. THIS IS WHAT HAPPENS when you bite into a chile pepper: A full load of the chemical capsaicin — the compound that makes peppers hot — floods your tongue and throat, binding to pain receptors and shooting an insistent S.O.S. message to the brain that, essentially, your mouth is on fire. Then there’s sweating. Panting. Maybe some crying. And then, finally, the glorious endorphin rush, which instantly transforms all that pain into the kind of ecstasy that forges lifelong addicts: chileheads. At least, that’s how I became one, ever since I chomped a farmers’ market cherry pepper at the age of 10. But chiles aren’t just hot. They’re head-spinningly versatile. They can be sweet, smoky, lemony, cherryish. The heat can be dry or juicy; it can sidle in, strafe, or scorch; it can strike the tip of your tongue, the insides of your cheeks, the back of your throat, or everywhere all at once.

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Any good wine snob knows that, despite the term’s intended negative connotation, the label should really be worn like a badge of honor. Sure, some beer lovers or, even worse, casual wine drinkers might find that snobbery worthy of derision, but they clearly don’t understand the difficulty, dexterity and dedication necessary to reach that level. Thankfully, however, a scientist has finally tossed us wine snobs a life preserver — a Yale neuroscientist nonetheless. In his recently published book, Neuroenology: How the Brain Creates the Taste of Wine, Gordon Shepherd argues that wine tasting actually stimulates your brain more than allegedly highfalutin activities like listening to music or even tackling a complicated math problem. Remember that time you did trigonometry while sipping wine with Beethoven playing the background? That’s basically the closest you’ve ever come to being Albert Einstein.

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27 places across the country to grab a mighty beverage.

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For fall fans, and coffee connoisseurs, it’s the question of the year: When will Starbucks have Pumpkin Spice Lattes? By way of the Starbucks menu, August 28 must be the first day of autumn, because Pumpkin Spice Latte and Pumpkin Spice Frappuccino are available for the first time in 2018 today. No, your calendar is not playing tricks on you. The Tuesday, August 28 release date is the earliest that the popular chain has ever made the popular flavored coffee drink available. But don’t blame the Seattle-based coffee chain for prematurely ending summer, that honor goes to Dunkin Donuts, which fired the first shots of the PSL season yesterday. Still, this is Starbucks earliest-ever public release of the limited edition latte and Frappuccino, which are made with pumpkin pie flavor and seasoned with cinnamon, ginger, cloves, and nutmeg.

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Across the empire, Ancient Roman food and drink were varied and diverse, but always interesting.

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When I was in the final round of interviews for perhaps the most significant job of my career, I got a curious email from my future editor. My writing was good, sure, and I knew about wine. But are you comfortable writing profiles? What a weird question, I thought—mastering the profile is journalist training wheels. But I considered the question in context, and deduced the subtext, which was: Would I be comfortable writing about rich people? Specifically those wealthy enough to have reached the top rung of what in Napa Valley are euphemistically called “vintners”? I wrote back, saying yes, of course I could write profiles, and yes, that included those of the rich, provided they’d done things that were newsworthy. I pointed to a glowing column I’d written about a guy who’d built a multibillion-dollar company in the Midwest before returning to farm pinot noir on the Oregon turkey farm where he grew up. I was hired.

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Sometimes I feel like the heart of my relationship to bars lies in prepositions. I work in a bar; more specifically, I work behind or,...

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America’s agricultural system has become extractive, and more and more of the profits are flowing to a few.

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Master Cicerone Pat Fahey is a certified expert in beer. So, who better than he to talk us through the history of all the different variations of beer that e...

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Thawing sucks.

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Long-forgotten yeast strains are being sought out from shipwrecks, abandoned breweries and other locations in the hope they could be put to good use if resurrected.

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The internet, or at least as far as I’ve seen, has three favorite peanut butter cookies. The first is a thing where you take a peanut butter cookie dough or prepared chocolate chip cookie dough, press it into a mini-muffin tin, press a miniature peanut butter cup inside of it and bake them together. Nobody has ever made these for me and I’m kind of mad about it. The second is this 4-ingredient, one bowl, hand-whisked salted peanut butter cookie, curiously absent in flour, butter and leaveners, that’s been around forever until the clever cooks at Ovenly figured out that using brown sugar instead of white, them into larger half-domes, and covering them with sea salt raised them to the unforgettable. The third is a soft chocolate cookie wrapped around a peanut butter filling and bakes into peanut butter cup cookies. No wait, pillows.

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Swim-up bars can now be found everywhere from Montego Bay to midtown Manhattan. But how and where did the idea first originate?

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An ode to the slow life.

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Atlas Obscura readers share their favorite historically significant eateries.

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Interest in Impossible Foods' plant-based burger is growing so much that the company is struggling to keep up, the company said Tuesday.

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Coffee doesn't just make you healthier, live longer and perform at a higher level. It also helps you lose weight. Yay!

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The cream cheese frosting is so delicious!

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For the first time, the Mediterranean diet has won the coveted gold medal as 2019's best overall diet in rankings released today by US News and World Report.

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I am a home cook in New York City. I have shared more than 1,400 recipes on my website, Smitten Kitchen, and I’ve written two cookbooks. I am the kind of insufferable person who squeals when the first tomatoes of the season show up at the farmers’ market and I post about them on Instagram with abandon. But there are many good reasons to never cook at home. I know because I bail regularly. First of all, those tomatoes are often staggeringly expensive, as they should be. Farming is brutally hard work. And the results are highly unpredictable, I’ve found in my few failed stints as a Gentlewoman Balcony Farmer. In a city where rents have never been higher, groceries also cost huge chunks of money. As long you can buy five dumplings in Chinatown for $1.25 — forever, I hope — it’s never going to be purely economical to cook at home. And what kind of monster wants to turn on an oven in August, anyway? That wheezing window air-conditioner can only do so much. Did your landlord find your grill on the fire escape and confiscate it, your only way to cook without melting in your apartment?

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#onemarshallplease track: Gramatik - Satoshi Nakamoto

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Do you opt for quality, utility or sentimentality?

Eating Well Is The Best Revenge