Martinez-2@540

                                                          I’m in Chicago this weekend interviewing and hanging out with Grant Achatz. Grant, executive chef of Chicago’s Alinea, Next, and the innovative cocktail hub Aviary, is of course one of the most talented cooks and chefs in the country, but what makes this relationship special for me is that I first met Grant at the French Laundry, where he was, when I arrived to discuss writing The French Laundry Cookbook with Thomas Keller, a 23-year-old working garde manger station. I think I’ll be reflecting on all that’s happened in this nearly two-decade span. Until then, a repost of one of my favorite cocktails, of my own creation and named Read On »

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The above is, technically, an intro to the Chicago restaurant Alinea, led by restaurateur Nick Kokonas and chef Grant Achatz, whose story I recount in The Reach of a Chef. The question “Are chefs artists?” almost always annoys me. Grant told me he considers himself as such (and not without reason). His mentor Thomas Keller considers himself, the chef, a craftsman. In a long-ago post I reprint from Reach of a Chef my chapter on chef Masa Takayama, making a case I almost argue against: that the chef can, in certain instances, rise to the level of artist. That chefs are artists is a facile assumption that is almost always wrong. To complicate matters in the funnest of possible ways, in walks Christian Seel, a chef as actual filmmaker, creating this, one of the most Read On »

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12 great moments that were relished at Eleven Madison Park  during 21st Century Limited, via Zagat Blog.

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Video: something is up. Eleven Madison Park and Alinea have a project in the works, via YouTube.

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A head to head examination of Chicago’s Alinea and Copenhagen’s Noma.  Celebrate their differences and their similarities, via WSJ.

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