In addition to his duties as editor and publisher, Greene serves as the critic for Napa Valley, Bordeaux, Burgundy, Champagne, Portugal, Rioja, Australia, New Zealand and South Africa.
Greene has traveled extensively in the wine regions of Bordeaux, Burgundy, Champagne, Portugal, Italy, Spain, Australia, New Zealand, Chile, and all the major wine regions of the United States. His work with Wine & Spirits began on a consulting basis, eventually leading to his purchase of the magazine in 1989. After graduating from Princeton University in 1981, Greene pursued a career in magazines, focusing on the management of special-interest publications. In later years, he worked in wine shops in western Massachusetts and served as wine captain at Wheatleigh, a small inn in Lenox. To encourage quality imbibing at home, the team has also opened the H&F Bottle Shop less than half a mile away.Įditor and Publisher of Wine & Spirits since 1986, Joshua Greene began drinking wine with meals during a summer in Galicia, Spain, at the age of 13. Grounded in earnest hospitality, Holeman and Finch is a convivial neighborhood. on Fridays and Saturdays, the restaurant is popular among sommeliers after shift, whether for a glass off wine director Jeff Hagley’s list or a drink like the Comfortably Numb, an inspired blend of batavia arrack, Tequila, Vallet bitter, orgeat, citrus and cider. Holeman and Finch Asheville, Asheville, North Carolina. Open until midnight most of the week and 1:30 a.m. To keep their bread options fresh, they’ve opened their own bakery (a practice that Cakes & Ale endorses as well). They excel at dealing with “parts,” as they call the section of the menu dedicated to pork skins, duck liver and veal brains, and are equally adept at handling turnips, kohlrabi and mushrooms. feature each evening, with only 24 prepared nightly a griddled double cheeseburger, topped with red onion and house-made pickles, served on a freshly baked pan de mie bun with from-scratch ketchup, and mustard on the side. Holeman & Finch draws an after-dinner crowd of Buckhead locals and industry folk for Best’s bittered and bettered concoctions and maybe a plate of house-cured charcuterie. Linton Hopkins’ famous H&F burger began at Holeman and Finch Public House as a special, only available at 10 p.m. We were at Holeman & Finch, participating in. Tables complement the menu’s assortment of small plates, inspiring adventurous appetites and instigating conversation among guests. This has ruined all other hamburgers for me, my friend Jeff uttered through a mouthful of juicy beef and bun. After hearty success with Restaurant Eugene, Linton and Gina Hopkins and bar guru Greg Best decided to loosen their ties, opening a pork-centric joint next door. At its core, Holeman & Finch is an expression of synchronicity, balancing sophisticated culinary talents with the informality of a stylish tavern, and encouraging interaction between guests and staff.
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