Next's Dave Beran is trading Chicago winters for sunshine.
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It will "faithfully recreate" a meal that Achatz ate with his father on his first day working at Thomas Keller's restaurant.
Tickets go on sale to the general public on Saturday.
Nick Kokonas says all the details on the new company are yet to be announced.
There are now two top-tiered places in the Windy City.
Alinea owner Nick Kokonas explains.
Achatz plots another in the "hottest restaurant neighborhood in the country."
The menu will be served through August.
It's soaked with gin and Pappy Van Winkle.
Ready for Grant Achatz to do "silky bisque"?
Get ready for modernist iceberg-wedge salads.
"Once you get a restaurant ... you want to control every facet of it. But you very quickly realize that it's impossible."
They'll cook a themeless dinner on Friday.
Get ready to push.
Plus: Nick & Toni's new deal, and more, in today's Leftovers.
How will Grant Achatz bring the white-knuckle culinary competition to an intimate dining-room setting?
It's like Hydrocolloids: The Musical, but with less music.
Including Per Se, Next, and Chez Panisse.
Then fine-dining innovation traps critics in a rut.
It's time to cool it with the tasting-menus-as-torture pieces.