To the restaurant’s other diners, everything at our table no doubt appears in order. The crystal sparkles, the damask tablecloth is immaculate, and the sommelier hovers nearby.
"You know what i would like to do?" begins Alain Ducasse, the peripatetic French chef. "I would like to build a restaurant on Mars."
Paris, New York, and Tokyo
New York and Washington, D.C.
Serious practitioners of the art may cite endless rules for successful barbecuing, but Steven Raichlen grills by just three: "Keep it hot, keep it clean, and keep it lubricated."
The private dining rooms at Gordon Ramsay at the London West Hollywood (www.gordonramsay?.com), which opened in May in o