| Mar 10, 2011
Recipe 695 in Auguste Escoffier's "Le Guide Culinaire" is Puree Palestine, a sunchoke and roasted hazelnut soup. The five-sentence recipe, much like the 5,011 others in the book, is rather vague. Few recipes even call for salt. Dubbed "Escoffier" for...
| Apr 25, 2011
I visited Next looking for greatness, and I found it.
Next, the sequel restaurant from Grant Achatz of Alinea, is all of 19 days old, but it hums with the grace and confidence of a veteran. Which isn't completely surprising; Achatz, partner Nick Kokonas,...
| 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...
| Nov 21, 2011
| 10:59 AM
**1/2 (out of four)
Despite the title of Gereon Wetzel’s documentary “El Bulli: Cooking in Progress,” there is, in fact, no cooking in progress at El Bulli. The avant-garde restaurant in the coastal town of Roses, Spain closed several...
| Dec 23, 2011
| 11:00 AM
At the time of our interview, "Chopped" judge Alex Guarnaschelli and her co-star Geoffrey Zakarian were both still in the running on Food Network's uber-chef cook-off, "The Next Iron Chef: Super Chefs." Despite my earnest predictions that one or the other...
| May 4, 2011
| 10:03 AM
955 W. Fulton Market 312-226-0868
Hours: 6 p.m. to 1:30 a.m. - Wednesday through Sunday
Rating: 4 out of 4, Already hot
You probably can’t afford The Aviary.
At least, you probably don’t think you can. I know I didn’t....
| Feb 22, 2012
| 3:21 PM
Next is, without doubt, a unique restaurant. And it requires, for better and for worse, a unique approach to review.
Because Next changes its concept every 13 weeks or so (exception: the El Bulli menu, which launched two weeks ago, continues through...
| Jul 16, 2010
| 11:09 AM