Fine Dining

Taking the Plunge Alinea, Chicago Grant Achatz does not serve comfort food. On the contrary, he...
If it had been introduced in the age of ocean liners, the $15,000 Chocolate Picnic Steamer Trunk...
San Francisco Treat Restaurant Gary Danko, San Francisco If he wished, Gary Danko could make this...
To his surprise, chef Walter Scheib III does more talking than cooking these days. Since leaving...
Nancy Patton’s Haute Goat Creamery ( www.hautegoatcreamery.com ) in Lubbock, Texas, is a small...
During a September training session for what will be his most challenging competition, Gavin Kaysen...
Dine at the Modern, located inside the Museum of Modern Art (MoMA) in Manhattan, and just as you...
A shipment of $200 worth of Michel Cluizel chocolate, selected by you from the company’s range of...
Cooking, like sports, is a young man’s game: A body can take only so many years of 12- to 14-hour...
To those foodies who ponder such matters, it seemed inconceivable that Philadelphia restaurant...
Molecular gastronomy arrived on an opulent American stage in December when Gilt (212.891.8100, www...
At Providence (323.460.4170), which Michael Cimarusti opened last summer and named for the Rhode...
The hieroglyphs decorating the lamp shades at Thomas Keller’s Per Se restaurant in New York should...
Slicing the neck of a suckling pig immediately after removing it from the oven indeed will ensure...
Stored among the Mischief and Mayhem Burgundies in the wine racks at Moto, chef Homaro Cantu’s...
After a seven-course, five-wine feast, Tony May leans back in his seat outside I Tre Merli on the...
The promotional posters for Joël Robuchon at the Mansion (702.891.7925, www.mgmgrand.com ), one of...
With Alto (212.308.1099, www.altorestaurant.com ), his new 80-seat restaurant in Midtown Manhattan...
While it may be impossible to re-create Per Se’s menu items at home, the 29-piece hollowware...
Working through the Grand Baby Beef at La Cabaña requires attitude and endurance. Truly committed...
Manhattan diners who fondly recall Cello, Laurent Tourondel’s seafood house that won raves when it...
For nearly a decade, Thomas Keller was content to remain in Yountville, Calif., where, as chef and...
The ritualized use of sweets, primarily in the form of calorie-laden desserts, to mark the special...
You do not walk, stroll, or saunter when entering Alain Ducasse au Plaza Athénée, the chef’s fabled...
Hogtown, Toronto the good, or just plain T.O.—whichever nickname described this town in the past no...
Selecting a wine opener is a task that illustrates a universal dilemma: too many choices. Does one...
Sunday brunch at the Breakers hotel and resort in Palm Beach, Fla., delivers the requisite platters...
In the cult of sybaritic excess, three vices take precedence over all others and, among the...
For nearly 170 years, farmers have climbed the steep slopes of the Ospina coffee plantation in...
I meet David McMillan on a crisp Montreal morning. Tall and broad-shouldered, with an intricate...

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