Latest by Matt Domino

At Atlanta's King + Duke, Chef Joe Schafer uses his unique method of cooking from the hearth to create timeless, flavorful food.

The Manual picks out the five best spring and summer shirts under $50.

Point 3 makes basketball shorts using cutting edge DRYV technology, so you won't look like a fool playing pick up this summer.

Well Hung Hangers is a new brand of all-wood hanger that vows to get rid of unwanted shoulder bumps forever.

88 Rue du Rhone watches are an elegant accessory that carry on a fine tradition of Swiss made excellence.

Michael Veach's book "Kentucky Bourbon Whiskey: An American Whiskey" explores American History by way of Bourbon.

The Preakness Stakes is often the overlooked race in the Triple Crown, but The Manual knows better than to ignore this great American tradition.

Chef Wally Joe is at the top of his culinary game at his Memphis restaurant Acre.

Hotelier Klaus Ortlieb opens his most unique lodging to date in Reykjavik's Hlemmur Square.

The Cooking for Solutions event in Monterey showcases sustainable cooking, farming and eating.

Why this spring you should stop at Idaho's Bruneau Dunes State Park.

The Manual takes a look at Louisville's Burger and Bourbon craze.

VersaCourt's dynamic tiles can be used for much more than a backyard basketball court.

The Manual talks to Chef Michael Tusk about his restaurant Cotogna and their new regional Italian menus.

When planning your next backpacking or hiking trip, The Manual suggests you use Pelican backpacks.

The Manual explains how Warstic Wood Bats are making baseball stylish again.

Vintage winter sports items will always be in-style. No matter how advanced the technology and materials become to make snowboards and skis lighter and more aerodynamic; no matter how much ski destinations start to resemble amusement parks, there is something appealing about an old pair of solid, wood skis, or a warm, rustic lodge. The […]

MOÖ Bar promises to be the liveliest new bar and restaurant in Chamonix, one of the world's ultimate ski destinations.

An interview with Wild Cub singer and songwriter Keegan DeWitt.

Designer Andrew YES and his pillows make the unique, universal.

The name Tom Colicchio conjures up a lot of images: decorated chef, television personality, author, and business impresario. Now, you can add innkeeper to that list. Mr. Colicchio is taking his hard-earned gastronomic gravitas to the eastern end of Long Island where he will be running the property of the Topping Rose House. The restaurant, […]

Chef Michael Dean Reynolds from Chicago restaurant Leopold discusses why Brussels sprouts have become so beloved.

Compass Box Whisky's John Glaser gives his insider's take on the world of Scotch.

Without a doubt, the biggest trend in food over the past ten years has been eating smarter. Chefs, gourmands, and even marginally informed diners are more aware of what they are eating and where their food is coming from. One of the forebears of this trend is the Southern Foodways Alliance, which was founded thirteen […]