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July 2003


  • Passions: Clean Plate Club

    So what if it makes him seem neurotic, insecure and intrusive: This chef won't rest until the diners at his restaurant finish every last bite
  • Ingredients: Season's Greetings

    Chef Tony Maws’s sweet little restaurant with its superseasonal menus is a bit of a secret—and that’s just how he likes it.
  • Jean-Georges's Asian Accent

    Having a meal at superchef Jean-Georges Vongerichten's new restaurant, 66, is like traveling to Shanghai without leaving New York City. An admirer attempts to eat her way to an understanding of his intensely personal cuisine
  • $25,000 Wine Week: A Tale of Excess

    Writer Alan Richman discovers remarkable selections of wine—and witnesses staggering displays of ego—when he joins a small group of connoisseurs on a weeklong, break-the-bank tour of France's most exalted restaurants.
  • A Banner Day: Fourth of July Party in Los Angeles

    On July 4th, two of Los Angeles’ best chefs fire up the grill and the sparklers for a kebab party at their new Laurel Canyon house.
  • After Hours: Band On the Run

    Chef Mario Batali leads his posse on a late-night restaurant crawl that begins with Korean pork ribs and ends with spicy panini.
  • Awards: Best New Wine Lists '03

  • Memories: A Chef at Peace

    Now a top New Orleans chef, John Besh fought in the war against Iraq in 1991. The experience changed his life—and, unexpectedly, launched his career.
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