What happened to Chicago? When did this meat-obsessed, stock-yard city become so obsessed with vegetables? Not to be outdone, Dave Beran, the executive chef at Next, crafted a 23-course vegan menu for the summer.
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By now, I hope you know the drill with Next, Grant Achatz and Dave Beran's West Loop restaurant, which not only changes its menu every four months, but also its complete focus. On Wednesday, the restaurant flipped again, with a new menu called The Hunt. I was lucky enough to get tickets to opening night.
Since the Kyoto menu took over at neighboring Next in mid-September, The Aviary has taken part in the occasion by presenting select styles of housemade ramen to supplement its regular menu of small bites. It was with fluctuating levels of wonderment, eager anticipation, and suspicion that I sat down to try them all.
The only official mention of the bar on The Aviary's website mentions that you need an invitation. But there is another way. Turns out, to experience The Office and all its seductive charms you don't need to slip the waiters money, learn some strange handshake, or name drop. All you have to do is ask nicely.
Ever wanted to know what a chef with three Michelin stars keeps in his kitchen? Sure, he claims to have "every spice you could ever imagine," but he also has room in the fridge for some quintessentially American condiments.
It's no real surprise that Mayor Rahm Emanuel tops Chicago Magazine's list of the 100 Most Powerful Chicagoans, but we were surprised to see that so many people in the food world made the cut.
Admittedly, we don't spend a lot of time here talking about what's coming up with Next. Unless, of course, a burger happens to be involved. But this is just so...cool.
Never before has an evening at a cocktail bar been such a theatrical experience. My expectations were high after hearing the hype surrounding Aviary, the recently-opened hotspot of chef Grant Achatz and business partner Nick Kokonas (other projects include Alinea and Next). Visions of smoke, mirrors, and white-coats working in laboratories floated through my head...It turns out I wasn't that far off.
Few chefs have caught the media's attention as powerfully as Grant Achatz, chef/owner of Alinea restaurant in Chicago. His food is inventive and constantly surprising, and Alinea was titled the Best Restaurant in North America by Gourmet in 2006, the seventh best restaurant in the world by Restaurant magazine in 2010, and Achatz received the James Beard award for Outstanding Chef in 2008—all before he hit 40. But the onslaught of accolades became near-irrelevant when, in 2007, Achatz was diagnosed with stage-four squamous cell carcinoma of the mouth.
In the April issue of Men's Health, award-winning chef Grant Achatz of Alinea in Chicago shares his recipe for his reinvention of the burger: the Charcuterie Burger. You can read more about it, including Achatz's brainstorming notes, and watch an instructional video at Men's Health blog Guy Gourmet.
Grant Achatz's Alinea cookbook came out back in 2008, but it's getting more attention now with the release of Modernist Cuisine and all of Achatz's new projects (read more about them in our interview). Even if you don't picture yourself making spheres of beet juice or mozzarella balloons every night, it's still a fun book to have on the shelf. Enter to win one of the five copies we're giving away here.
Alinea chef Grant Achatz just published his memoir Life on the Line, which details his path to culinary greatness and his coinciding battle with tongue cancer. He's simultaneously been in the process of opening his new restaurant project Next, and the accompanying bar Aviary. The man's busy! Learn about his upcoming projects, and his secret love of Little Caesar's.
Alinea chef Grant Achatz wouldn't have any ole gin and tonic at his soon-to-open experimental cocktail bar Aviary. He'd do one up with Anchor's junipero gin, yellow chartreuse, and cucumber alginate encapsulation, a fancy name for those cucumber bubble tea balls—and there are 100 in this glass! Imagine making 200 of those drinks a night. That's 20,000 balls, people!
Last night Alinea chef Grant Achatz announced on Twitter (just as the James Beard Foundation Awards were kicking off) that he and business partner Nick Kokonas will be opening a new restaurant project in the fall called Next and a bar (without bartenders) called Aviary. The experimental menus will rotate by season, with each one focusing on a different era and setting, like Paris 1912 and Hong Kong 2036.
A Razor, A Shiny Knife's recreation of Grant Achatz’s Hot Potato/Cold Potato dish. Photographs by Steph Goralnick Michael J. Cirino Usually sleep deprivation and playing with knives don't really go together. But Michael J. Cirino of A Razor, A...
"It's impossible to glean by looking and tasting whether a dish was created by a man or a woman." Photographs by Belathée Photography On Monday night I was one of two sacrificial guys (Alinea's Grant Achatz was the other) on a panel discussion titled Gender Confusion: Unraveling the Myths of Gender in the Restaurant Kitchen. We delved into the following fascinating, potentially freighted, and cosmic question: Do women working in restaurant kitchens have discernibly different cooking styles than their male counterparts? And, can supposedly sensitive palates tell the difference? Food & Wine editor-in-chief Dana Cowin and thoughtful writer–food philosopher Gwen Hyman, co-author of Urban Italian (written with her chef husband Andrew Carmellini), were the women Achatz and I got to...
Metromix chatted with Grant Achatz about the prospect of Alinea coming thisaway : "If the right deal came along, I think we would probably do it...We would have to come up with a completely different concept. There's no other way."...
As Alinea chef-partner Grant Achatz tweeted last week when this video was posted: "Ppl ask - who eats @ Alinea. Think we only get sophisticated-rich- old. We get avg Joes 2. I swear..." [Video, after the jump.]...
From the "Lazy Sunday"–inspired Grant Achatz rap: "... Yo, where’s the first course? / Garnished roes, dude. / Then hit the fois gras, it's my favorite food. / I prefer Pork Belly. / That’s a good one, too. / Sweet Potato is the best. /True that. / DOUBLE TRUE...." [MenuPages Chicago]...
All you food-lovin' Twitter haters out there might change your mind about the microblogging service when you see some of the food luminaries who are tweeting. The San Francisco Chronicle namechecks a few: Ruth Reichl, Martha Stewart, Mark Bittman, Grant Achatz. The paper localizes the story by noting some well-known Bay Area chefs using the service: Daniel Patterson, Chris Cosentino, Nate Appleman, Eater SF, and Richie Nakano. (And, as always, you can follow Serious Eats here: @seriouseats.)...