Fine Dining

Alain Ducasse’s vaunted ability as a chef might by matched by his flair for selecting restaurant sites. He soon will add four establishments to his ever-expanding empire—two in New York, one in...
Rod Browne Mitchell sometimes rises early to go fishing aboard his 23-foot powerboat before heading to his office in Portland, Maine. For Mitchell, the founder and owner of Browne Trading Co., a...
The Santa Monica, Calif., restaurant Whist occasionally hosts a bit of dinner theater; call it a fowl play. It begins with the aroma of roasted chicken filling the dining room as a server carries...
Raymond Blanc is gaining mastery over mushrooms, inside and out. Having conquered them within the bounds of his kitchen, the French chef is attempting to grow them on his property. In 2005, under the...
Sometimes," says chef Terrance Brennan, "change for change’s sake is good." Thus for the sake of change, at least, Brennan ordered a top-down renovation of Picholine ( www.picholinenyc.com ), the...
For those with sufficient foresight, the wait for jamón Ibérico bellota is nearly over. In 2004, La Tienda, a Williamsburg, Va.,–based online purveyor of foods imported from Spain, began accepting $...
Green T. House Living ( www.greenteahouse.com.cn ), a restaurant and teahouse located near the Wenyu River on the outskirts of Beijing, is the latest creation of Chinese master chef JinR. The...
Those shiny black Suburbans seen ranging British Columbia’s Fraser Valley are not transporting foreign dignitaries; they are carrying epicureans to the area’s best farmers, winemakers, bakers, cheese...
Jing Tio opened Le Sanctuaire four years ago for a selfish but sensible reason. The 34-year-old Indonesian, an amateur chef who came to America in 1991 to study accounting at UCLA, started his...
Following his 2005 U.S. debut in Las Vegas, French chef Joël Robuchon has introduced his L’Atelier de Joël Robuchon to New York at the Four Seasons hotel ( www.fourseasons.com/newyork ). True to the...
Taking the Plunge Alinea, Chicago Grant Achatz does not serve comfort food. On the contrary, he sometimes wants diners to fear his cuisine. The 32-year-old chef considers dinner a theatrical...
You Must Try This Al Forno, Providence, Rhode Island Nothing bars patrons from sharing dishes at top-tier restaurants, but few of these establishments are suited to the practice. Often, one or more...
Friendly Fire The Anasazi Restaurant, Santa Fe, New Mexico The Anasazi Restaurant. (Click image to enlarge) Martin Rios’ menus showcase the chilies of New Mexico in such dishes as cinnamon-chili-...
If it had been introduced in the age of ocean liners, the $15,000 Chocolate Picnic Steamer Trunk from the MarieBelle chocolate company ( www.mariebelle.com ) would have been ideal for a world...
To his surprise, chef Walter Scheib III does more talking than cooking these days. Since leaving the White House in 2005, following 11 years of feeding presidents Bill Clinton and George W. Bush and...
During a September training session for what will be his most challenging competition, Gavin Kaysen was struggling with a crucial technique. Failing to nail it, he realized, likely would prevent him...
Nancy Patton’s Haute Goat Creamery ( www.hautegoatcreamery.com ) in Lubbock, Texas, is a small operation: just herself, her husband, and 18 goats. With milk from her Alpine, Nubian, Saanen, and La...
A shipment of $200 worth of Michel Cluizel chocolate, selected by you from the company’s range of offerings, every week for the rest of your life. A chocolate room for your home designed by Richard...
Dine at the Modern, located inside the Museum of Modern Art (MoMA) in Manhattan, and just as you are about to leave, a member of the wait staff will present you with a gift bag containing a...
Cooking, like sports, is a young man’s game: A body can take only so many years of 12- to 14-hour days over an infernally hot stove. Chefs can begin feeling the strain in their 40s, and many depart...
To those foodies who ponder such matters, it seemed inconceivable that Philadelphia restaurant mogul Stephen Starr could lure Masaharu Morimoto from Nobu, Manhattan’s reigning Japanese fusion...
Molecular gastronomy arrived on an opulent American stage in December when Gilt (212.891.8100, www.giltnewyork.com ) opened in the Villard Mansion at the New York Palace hotel—the same space that...
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 describe...
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’s...
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. “That,” he sighs, “was a meal.”...
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. “This is dangerous stuff...
The promotional posters for Joël Robuchon at the Mansion (702.891.7925, www.mgmgrand.com ), one of two restaurants the French chef opened at the MGM Grand last October, are overwrought even by Las...
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. The practice, which dates to at least the early 19th...
With Alto (212.308.1099, www.altorestaurant.com ), his new 80-seat restaurant in Midtown Manhattan, chef Scott Conant hones in on the multicultural cuisine of northern Italy, where the bordering...
Working through the Grand Baby Beef at La Cabaña requires attitude and endurance. Truly committed patrons of this Buenos Aires institution forgo side dishes, concentrating instead on the 4-inch-thick...

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