Alinea

    Chef Grant Achatz's first restaurant is one of the most ambitious and original in the US. It recently received three Michelin stars for its exquisite, ever-changing dining experience: Achatz retires his culinary masterpieces permanently after three months on the menu. Specialties: An amuse bouche of a dollop of frozen olive oil topped with shaved Parmesan and black pepper, presented on a special plate that holds its temperature at 40 degrees below Celsius.

    Wolfgang Puck, Francis Mallmann, and Adam Perry Lang will bring their distinctive flavors to the...
    Providence’s Michael Cimarusti collaborates with Michelin-starred mentors on three dining events…
    An Italian chef gives home-style cooking a contemporary flair…
    Master chef Michael White has nominated John Becker for 2016’s Culinary Masters Competition…
    Master chef Michael White has nominated John Becker for 2016’s Culinary Masters Competition…
    A glamping resort at the "Caribbean of the Rockies" opens a rustic new restaurant...
    Master chef Norman Van Aken has nominated Phillip Bryant for 2016’s Culinary Masters Competition…
    Master chef Norman Van Aken has nominated Phillip Bryant for 2016’s Culinary Masters Competition…
    Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…
    Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…