Meet Brady Williams, the incoming chef at Canlis.
As opposed to, say, stoner experiences.
"There’d be nights we did eight covers. Eight covers!"
Dan Barber’s Food-Waste Pop-up Launches Tonight With Pickle Butts, ‘Dog Food,’ and Daniel Humm’s Lobster Legs
"It's part of the DNA of what it means to be a chef," Barber says.
"They used to sharpen a knife for you, and you have, like, an older Russian or an older Jewish guy standing over you."
"If you don't have the passion, I think you should stop working as a chef."
"There's a real opportunity for me to do something very different than I've done before."
"I love this wacky red wine called R13. It smells like jasmine horse manure on moldy redwood."
"It's okay to be a grown-up and handle your business, but to also say, 'I don't ever want to grow up!'"
"I always feel like there's this moment of shock. Like, You? You look so young, you seem so young!"
"Can you imagine me being Guy Fieri?"
"I really own my position here. I have complete and total freedom."
"We didn't start serving foie until the ban."
" ... it's a great gateway mustard."
"I am the store and the store is me."
"We're starting to see that the population is catching up."
Chicago's Grace is the latest restaurant to receive the honor.
"When your supplier hates your guts, it's kind of hard to do business."
Alinea owner Nick Kokonas explains.
"People are becoming quite precious about what they eat."