Grant Achatz thinks that food can be the best kind of art.
Grant Achatz just posted some pictures of the construction process.
Because Twitter is easier and cheaper than the paper.
Because Grant Achatz wasn't busy enough.
Grant Achatz sips on his latest creation for Aviary.
Grant Achatz at Alinea understands how important it is to control the customer experience.
A new cookbook will feature recipes from over fifty top Chicago chefs.
Plus: Sun Chips has a loud new bag, and Kraft develops melt-proof chocolate, in our morning roundup of food news.
"Even the look and feel of the restaurant's web site was bad ass and bold. He intimidated the shit out of me."
Mario Batali plans a vegetarian cookbook; Grant Achatz sees people stealing custom dinnerware.
Grant Achatz, Dave Beran, and Craig Schoettler develop a pretty neat slushy technique.
"It's super cool, super fun, and delicious."
A New York Times piece exposes that bachelors are switching from strippers to fine dining.