Everyone has a favorite coffee shop in Manhattan. We each like to think ours is somehow better than everyone else’s, as if we would not be seen in any other spot. I doubt there is a single best coffee shop; there are too many great coffee places in New York (think Eddie Murphy grinning while showing off the “world’s best coffee” in Coming To America). That said Irving Farm is my favorite shop on the Upper West Side and the company from which I buy all of my coffee; it has become a second home to me.

The latest Nebbiolo releases have arrived. Here’s an up close look at 2011 and 2012 Barolo, Barbaresco and Roero at historic and innovative wineries in the Alba area.

At once beguilingly sweet and juicy, with a kiss of tartness, cherries are seduction on a stem. And the fruit’s appeal is only enhanced by its limited availability within a season that lasts just a few weeks in most locales, and less than three months overall across the country. Although most other fruits are now predictable fixtures in the food supply, the cherry’s appearance marks a moment for restaurants to enjoy—and exploit—one of nature’s special treats.

It is no secret that business is bubbling for Italy’s Prosecco producers. Total Prosecco sales here in the U.S. now easily surpass Champagne sales and are still growing at a 25% clip.  With a friendly, fruit-forward profile, lower alcohol content and moderate price tag, more and more customers are choosing to forego traditional Champagne and order Prosecco instead. It seems that Prosecco has carved out its own niche, a bubbly with a more informal, sprezzatura image, bucking the conventional notion of formality, celebration and splurge. In fact, along with a smaller, but undeniable Cava resurgence, Proseccos have boosted sparkling wine consumption in the U.S. by nearly 50% in less than a decade.