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’
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 promotional posters for Joël Robuchon at the Mansion (702.891.7925, www.mgmgrand.com), one of two restaurants the French chef opened at t
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.
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.
With Alto (212.308.1099, www.altorestaurant.com), his new 80-seat restaurant in Midtown Manhattan, chef Scott Conant hones in on the
Tonight’s party in the atrium of New York’s Solomon R. Guggenheim Museum has not yet begun, and the excitement already is reaching fever pitch.
Thomas Keller slogged through the brutal, precarious world of the restaurant industry for 20 years and through four states, both as a chef and a chef-owner, and lost money every step of the way un
The kitchen staff at Per Se in New York and the French Laundry in California both rely on a certain kind of tape, light green in color, to mark the food containers.
There is no such thing as bad chocolate, but certainly some chocolates are better than others.
"Tasta, tasta! Snufia, snufia!” Giorgio Romagnolo whispers insistently to his white hound in the Piedmontese dialect of northern Italy. (“Taste, taste!
Well before it opened in February 2004 in the Time Warner Center, Per Se h
It is not the top of the world, but the Residences at Mandarin
Knowing that the food served can make or break a party, a wise host chooses his menu carefully or hires a choice caterer to address the culinary concerns, while the gracious guest recognizes that
While it may be impossible to re-create Per Se’s menu items at home, the 29-piece hollowware collection used throughout the restaurant will be available next year at Christofle stores.
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
Working through the Grand Baby Beef at La Cabaña requires attitude and endurance.
For nearly a decade, Thomas Keller was content to remain in Yountville, Calif., where, as chef and owner of the French Laundry, he had forged his reputation as the finest American-born chef.
The ritualized use of sweets, primarily in the form of calorie-laden desserts, to mark the special occasions in our lives is an activity that can engender the conflicting emotions of guilt and ple