He speaks to a French magazine and pretty well fails to defend the list's integrity.
He's the most proud of his sneakers.
Ramp Gibsons and some stellar pastries are in the works.
"I can't even compute how many people we've given their first taste of mezcal."
Brooklyn or Oklahoma City could come first.
He wants to make it simpler for you to buy all of your food, actually.
"If there's anything more annoying than a foodie, it's a child foodie."
"We gave him so much sh-t."
Grub Street chats with Chandra Ram, editor-in-chief of Plate and James Beard Committee judge, about food writing and dining trends.
'I think I'm part of a dying species.'
"There were moments where it felt like we were just on the verge of coming unhinged."
Talk with the pastry chef at one of the year's top restaurants.
Talking with midwestern master Gerard Craft.
The Pico-Rivera local tells us a brick-and-mortar might be around the bend.
The two-time World Sumo Championship winner tells Grub Street how he maintains a daily 5,000 calorie diet.
The place will have real leather banquettes (not the pleather ones there now), and an Italian-focused menu.
The husband and wife team has built the biggest collection of all-Napa wines in the country.
With the opening on the horizon, the chef gives us the lowdown on what to expect from the noodle bar.
"Somewhere along the line, we decided that cows were fair game and horses are not. And somebody broke the covenant."