But check out that foie gras dish.
Morels, fiddlehead ferns, stinging nettles, and more foraged sticks than you can shake a stick at.
Great Restaurants like Corton and the Fat Duck in the U.K. turn to Nespresso pods for their coffee service.
Expect some casual food from the fine-dining chef, who says he's cooking more traditional dishes.
The 36-year-old chef opens up about his new project (a little) and talks about his time on the line when he was a "young man."
The restaurant will open in the King & Grove hotel this spring.
It's 4 p.m., and that means it's time to play Two for Eight. Today: Splurge.
But Frank Bruni is removed from the whole phenomenon.
The Underground Gourmet takes a look at the sudden explosion of duck dishes around the city.
"I’m not cool. I don’t hang out in Brooklyn. I don’t know about the trends."
Thomas Keller's would involve Daniel Boulud.
The film follows Liebrandt from a post-9/11 New York through the opening of Corton.
A documentary on the Corton chef, eight years in the making.
The pastry chef at Morini and Marea is decamping for Alto and Convivio.
At the New York Culinary Experience, the Corton chef teaches a crowd how to blast raw scallops until they're just barely cooked.
Drew Nieporent, for one, really hopes that Del Posto gets their lost Michelin star back.
A look at the magazine's annual list of best new restaurants.