My F&W
quick save (...)

Mouthing Off

By the Editors of Food & Wine Magazine

RSS
Chefs Make Change

12 Nights of Giving at Meadowood

Christopher Kostow

F&W 2009 BNC Christopher Kostow kicked off his epic Twelve Days of Christmas dinners at Napa's Meadowood on Friday. Read more >

read more
Trendspotting

Shaved Herb Snow and Other Icy Cold Garnishes

Herb snow at Niche: Flash-frozen tarragon, chives and chervil.

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 >

read more
Diary of a Line Cook

Never Step Out of the Rhythm and Into Your Head

What's More Distracting: Steak or Ego?

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 >

read more
Expert Travel Guide

Where to Eat in Dublin Right Now

Dublin Restaurants: The Fumbally

Writer Lauren Collins spent a weekend inside Dublin's booming DIY restaurant world. Here are nine must-visit spots. Read more >

read more
Expert Travel Guide

Dublin's New Indie Food Scene

Dublin's O'Connell Bridge

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 >

read more
At-Home Sommelier

Why Sparkling Rosé Pairs with Everything

Chef Ignacio Mattos, left, and wine director Thomas Carter of New York City's Estela.

Estela's Thomas Carter shares fantastic sparkling rosé pairings that show why this style of wine is incredibly versatile and food-friendly. Read more >

read more
F&W Exclusive

Next Up at Next: Chicago Steakhouse

Chef Grant Achatz

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.


RelatedGrant Achatz Recipes
F&W Star Chef Grant Achatz
Brain Food: Grant Achatz

read more
Restaurant Intel

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 >

read more
Expert Guide

Where to Eat in St. Louis

Chef Gerard Craft

Chef Gerard Craft. Photo courtesy of Greg Rannells Photography.

As the World Series heats up between the Red Sox and the Cardinals, baseball fans can drink and eat their nerves away at some fantastic local restaurants. Empire builder Barbara Lynch has shared her favorite spots in Boston. Here, chef Gerard Craft —whose restaurantPastaria often hosts Cardinals players—divulges his hit list for the St. Louis area. Read more >

read more
Restaurant Dispatch

Just in Time to Collect a Michelin Star, State Bird Provisions Reopens

State Bird Provision's new oyster bar.

San Francisco’s 2014 Michelin Guide ratings are in, and the single newly-starred restaurant is Best New Chef All-Star Stuart Brioza & Nicole Krasinski’s State Bird Provisions. The much-adored restaurant, which serves inventive small plates from roving dim sum carts, reopened just this weekend after 9-month remodel that expanded seating, refined the décor and added a stand-up oyster bar. “This is the more evolved, totally realized version,” Brioza says of the revamp, a collaboration with designer Wylie Price. One of Brioza's favorite details is a sleek, art-deco front door with a massive chrome handle salvaged from the space next door, where he and Krasinkski are planning to build an ambitious, multi-level restaurant called The Progress.

Related: San Francisco Travel Guide
Best New Chef All-Stars 2013
San Francisco Restaurants

advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
advertisement

Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.