Chef Eric Ziebold intended his Parker House rolls to be a trifle between courses at CityZen, his Washington, D.C., restaurant—he does not eve
Listening to Bach’s Cantata no.
Rod Browne Mitchell sometimes rises early to go fishing aboard his 23-foot
powerboat before heading to his office in Portland, Maine
Alain Ducasse’s vaunted ability
as a chef might by matched by his flair
for selecting restaurant sites.
The Santa Monica, Calif., restaurant Whist occasionally hosts a bit of dinner
theater; call it a fowl play.
Raymond Blanc is gaining mastery over mushrooms, inside and out.
Restaurant Guy Savoy, Las Vegas
Fu-Tung Cheng, owner of Cheng Design (510.849.3272, www.chengdesign
Ad Hoc (707.944.2487), as its name suggests, was conceived by Thomas Keller for a very specific purpose: to generate some
Sometimes," says chef Terrance Brennan, "change for change’s sake is good." Thus for the sake of change, at least, Brennan ordered a top-dow
For those with sufficient foresight, the wait for jamón Ibérico bellota is nearly over.
Those shiny black Suburbans seen ranging British Columbia’s Fraser Valley are not transporting foreign dignitaries; they are carrying epicu
Jing Tio opened Le Sanctuaire four years ago for a selfish but sensible reason.
Following his 2005 U.S.
Taking the PlungeAlinea, Chicago
San Francisco Treat
You Must Try ThisAl Forno, Providence, Rhode Island
If it had been introduced in the age of ocean liners, the $15,000 Chocolate Picnic Steamer Trunk from the MarieBelle chocol
Creole ClassicArnaud’s, New Orleans
To his surprise, chef Walter Scheib III does more talking than cooking these days.
Nancy Patton’s Haute Goat Creamery (www.hautegoatcreamery.com
During a September training session for what will be his most challenging competition, Gavin Kaysen was struggling with a crucial technique.
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 st
A shipment of $200 worth of Michel Cluizel chocolate, selected by you from the company’s range of offerings, every week for the rest o
Cooking, like sports, is a young man’s
To those foodies who ponder such matters, it seemed inconceivable that Philadelphia restaurant mogul Stephen Starr could lure Masaharu Morimo
Molecular gastronomy arrived on an opulent American stage in December when Gilt (212.891.8100,
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 g