| Mar 20, 2012
Hedy Goldsmith of Michael’s Genuine Food & Drink in Miami has been nominated for Outstanding Pastry Chef in the prestigious 2012 James Beard Foundation awards, the nation’s most prestigious recognition program honoring professionals in the...
| May 8, 2012
Matt Molina, the executive chef at Mozza and Pizzeria Mozza, was named the best chef in the Pacific region at the 2012 James Beard Foundation restaurant awards. Wolfgang Puck was awarded the lifetime achievement award....
| May 1, 2012
Thirteen-year-old Flynn McGarry is set to man the stoves for a benefit dinner at Playa, preparing eight courses of his "progressive American" cuisine....
| May 14, 2012
5 Questions for 13-year-old Flynn McGarry...
| Apr 28, 2011
The good news is that Next, the sequel restaurant by Grant Achatz and Nick Kokonas, is living up to its sky-high expectations.
The bad is that it has been excruciatingly difficult to get into this restaurant in its first few weeks. Here are the answers...
| Mar 29, 2011
| 1:31 PM
Perhaps the most highly-anticipated double-opening in Chicago's culinary history has split in two.
Grant Achatz's Next and Aviary, originally scheduled to open in tandem, have been delayed yet again, and will now open separately, according to a Tweet...
| Apr 6, 2011
| 7:44 AM
Last night, the ticketing system for Next, Grant Achatz's highly anticipated new era-themed fine dining restaurant, was still experiencing glitches, despite promises that today -- er, yesterday -- was the day.
"We are burning the midnight oil here trying...
| Apr 12, 2011
| 4:36 PM
Last Wednesday, the night Grant Achatz's Next opened on Fulton Market, a man who lives in the neighborhood came in as the last table was being served. He casually asked for dinner, said Nick Kokonas, Achatz's business partner, who found himself explaining...
| Apr 18, 2011
| 1:20 PM
Best in Chicago. Best in North America. Closing in on best in the world.
Grant Achatz is rapidly running out of titles to secure.
Alinea was named the No. 6 restaurant in the world by London-based Restaurant magazine in its annual ranking of the top...
| Jun 13, 2011
| 10:30 AM
Worried you won't be able to savor the Escoffier-inspired food of "1906 Paris" at Grant Achatz's Next restaurant? Take a deep breath: You can now turn to the long-dead French chef for direction as John Wiley & Sons issues a new edition of the classic...
| Feb 14, 2011
| 10:00 PM
Grant Achatz moved up the aisle of the plane, his carry-on draped over his gaunt frame. It was October at Reagan National Airport, a rare moment of calm for Chicago's top chef, whose wary eyes belong to a man older than 36, and whose life has been blessed...