The first few nights I was really excited. It was a great dish, a winter favorite. Tight little green gems, layers furled into themselves, tiny perfect vegetables.
Chefs are pickling, powdering and pulverizing shrimp to make these inventive shrimp dishes.
Chefs are experimenting with icy garnishes made from tomatoes, herbs and orangle blossom water for a burst of flavor along with a chilly, mouth-awakening sensation. Read more >
New Yorker Alfia Muzio, a former lawyer, currently works as a line cook at Marlow & Sons in Brooklyn.
I was overconfident. Maybe even showing off a little. There was a new guy in the kitchen, and perhaps I was a little anxious to prove that I knew something about sauté. My sous-chef had left me in her spot: expediting, plating, buffering between the front of house and the cooks. She had faith in me; I wanted to do it right! I was sure I could! So when the order for the big steak came in, I puffed out my chest a little, no sweat! I could lead the line through one big, very expensive steak! It was a slow night; I’d give that steak my full attention. If I needed back up, my sous-chef was downstairs, within earshot... Read more >
Writer Lauren Collins spent a weekend inside Dublin's booming DIY restaurant world. Here are nine must-visit spots. Read more >
The bright side of Ireland's economic malaise? Dublin's food and drink scene is more fun than it's been in years. Writer Lauren Collins spends a weekend inside the city's booming DIY restaurant world. Read more >
Estela's Thomas Carter shares fantastic sparkling rosé pairings that show why this style of wine is incredibly versatile and food-friendly. Read more >
Chef Grant Achatz. Photo courtesy Ethan Hill.
A few weeks back, molecular master Grant Achatz Twitter-teased the forthcoming theme at Next, his tickets-only Chicago restaurant. Now he’s given Food & Wine the scoop on the new menu, called Chicago Steakhouse, which debuts the first week in January. It will be a nostalgic throwback to the Mad Men era of big meat dining. “We’re going really traditional,” he says, “looking to revive the spirit of the old steak house. We want to transport people back in time and show them what it was really like to eat in the early 1950s, when a steak house was almost more of a club, with individual wine cellars and cigars.” He’ll be riffing on old-school classics like the iceberg wedge salad, oysters Rockefeller, creamed spinach and baked Alaska—using a wine press, for example, to extract juice from bones for bordelaise sauce, and poaching lobster meat sous vide for lobster Thermidor. The room will also reflect the era as much as possible, down to vintage china, elaborate candles and white linen tablecloths. “We don’t want to make it too dusty,” Achatz says, “but we want to hearken back to that period of over-the-top indulgence.” Tickets will be sold after Thanksgiving at nextrestaurant.com.
Rôtisserie Georgette’s Owner on Priceless Tips from Daniel Boulud and Eerily Beautiful Portuguese Tiles
As a born-and-reared New Yorker, Georgette Farkas knew immediately where she wanted to open her first restaurant: Manhattan’s Upper East Side. Rôtisserie Georgette, slated to open mid-November, boasts a menu full of roast meats, luscious sides and classic French desserts. Farkas, who spent years cooking professionally before she became Daniel Boulud’s public relations and marketing director in 1995, oversaw the entire design and construction of the restaurant. For her first solo venture, she brought back antique finds from France, scoured estate sales and unearthed hand-painted azulejo tiles from her parents’ travels. Read on for Farkas’s inspiration, design process and what she learned from Boulud. Read more >