A few minutes ago, New York Times Dining section editor Pete Wells broke the sobering news that 33-year-old Alinea chef-partner Grant Achatz has an advanced form of cancer of the mouth. Here is Achatz's statement released by his publicist: I wanted to personally report that I have been very recently diagnosed with an advanced stage of squamous cell carcinoma of the mouth. I have consulted several prominent physicians and will likely begin aggressive treatment within the next few weeks. I remain, and will remain, actively and optimistically engaged in operations at Alinea to the largest extent possible. Alinea will continue to perform at the level people have come to expect from us—I insist on that. I have received amazing support... More

Among the toughest tables to book in the U.S., according to ForbesTraveler.com, are: Rao's: Unless you've already got a table reserved there, don't bother. The address and phone number follow, but it's not like you'll be using them anytime soon. 455 East 114th Street, East Harlem, New York 10029; 212-722-6709 Minibar: Six seats here, where Forbes Traveler says, "It’s not uncommon for the staff ... to find people banging on the door at 8:30 a.m., trying to beat the 9 a.m. opening of the phone reservation line for its 30-day-in-advance seats." 405 8th Street NW, Washington DC 20004; 202-393-0812 Alinea: "Books up to two months in advance for a weekend spot." 1723 North Halsted Street, Chicago IL 60614; 312-867-0110 Downcast... More

Chicagoist has a really fantastic interview with Grant Achatz of Chicago's highly-acclaimed Alinea, talking about all sorts of things like his philosophy as a chef and restauranteur, and how his creative process works in his kitchen and with his colleagues. This was my favorite thing to read: C: What food-related websites or media do you keep an eye on, for ideas and feedback?GA: I do it a lot less now, but I used to be really into all the blogs, like eGullet, LTHForum, all of those. I don’t read them so much anymore, I don’t know why. I feel that some of it is that they’re losing some credibility. There’s a lot of good, honest material there, then there’s a... More