Video: Grant Achtaz’ restaurant Next is taking on a v try creative menu featuring the idea of childhood memories, via You Tube.

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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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Video: Next sent a video to Alinea for their anniversary.  They had something to say: This is Alinea, via Next Restaurant

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Two very good memoirs have been published by chefs I admire and whose food I have eaten many times with great satisfaction, though the experiences are wildly different.  Gabrielle Hamilton, chef of Prune has published Blood, Bones and Butter, which I reviewed for The Wall Street Journal. It was preceded by a much talked about, high-six-figure advance, which had to be returned when Hamilton failed to deliver, after which the book was repurchased and published last month. It’s a fabulous read by a very odd creature who has a visceral love of the homey food she serves at her restaurant.  Frankly, it’s exactly the kind of food I love most, personally, braises and bone marrow and offal. It’s the kind of food that chef’s love to eat when they get off work. She cooks the Read On »

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Check out a quick video on the classic duck press.  This dish looks like it will be presented at Next, via Next Restaurant.

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