We crashed the kitchen to see exactly how the superstar team-up works.
If Grant Achatz leaves Chicago in a train traveling 45 miles per hour ...
Call it: Alinea Madison Park.
"Booze, weed, cocaine ambien, herion [sic] or cocktail of all vs Melatonin/fasting. Who r u ppl?"
"Do not imitate Ferran Adrià," says Ferran Adrià.
Plus: East Oakland's food-truck crime spree, Grant Achatz's secret fast-food vices, and more, in our morning news roundup.
Unfortunately, legal issues turned the menu-development process into a "sh-tshow."
He's mulling menus inspired by the French Laundry and El Bulli for his Chicago restaurant Next.
"We’re hyperconscious of the fact that the public perception comes from a place of wanting us to fail. You have to worry. You have to keep pushing forward."
Plus: a new happy hour, Fatty Johnson's closes, and more, in our daily roundup of neighborhood news.
A documentary on the Corton chef, eight years in the making.
We plucked chefs' responses out of their epic list.
The Noma chef talks geotagging and culinary geneaology at last night's New York Public Library event.
Grant Achatz's still-unopened spot Next is anointed this year's best restaurant, even though it might not open until 2011.
Ferran Adrià and Grant Achatz have fun with cocktails.
"It was an incredibly delicate, pure rendering of the spring season both aesthetically and on the palate."
Now that he's softened up to Emeril, who is Anthony Bourdain ranting about in his follow-up to Kitchen Confidential? A first look.
And details about Grant Achatz's and Sam Mason's latest, too.
And a cavalcade of Outstanding Chefs will present.
He's among the new wave of chefs that are getting into cocktails.