Molecular gastronomy arrived on an opulent American stage in December when Gilt (212.891.8100, www.giltnewyork.com) opened in the Villard
At Providence (323.460.4170), which Michael Cimarusti opened last summer and named for the Rhode Island city where he grew up, the chef is guided by standards established far from the restaurant’
The hieroglyphs decorating the lamp shades at Thomas Keller’s Per Se restaurant in New York should seem familiar: Those same symbols are the ones that adorn the tags inside your clothes and descri
Stored among the Mischief and Mayhem Burgundies in the wine racks at Moto, chef Homaro Cantu’s restaurant in Chicago’s stockyard district, is a shiny tank of liquid nitrogen.
After a seven-course, five-wine feast, Tony May leans back in his seat outside I Tre Merli on the Genoa waterfront, examines the ash of his Cuban cigar, and smiles.
The promotional posters for Joël Robuchon at the Mansion (702.891.7925, www.mgmgrand.com), one of two restaurants the French chef opened at t
Slicing the neck of a suckling pig immediately after removing it from the oven indeed will ensure that the animal’s skin is crispy when served.
With Alto (212.308.1099, www.altorestaurant.com), his new 80-seat restaurant in Midtown Manhattan, chef Scott Conant hones in on the
Working through the Grand Baby Beef at La Cabaña requires attitude and endurance.
Manhattan diners who fondly recall Cello, Laurent Tourondel’s seafood house that won raves when it opened in 1999 but later succumbed to post–9/11 economic pressures, will be pleased to learn th