chefs + restaurants

Is Food Art? Yes.

The names of the participating artists at Documenta is always a well-guarded secret, and the inclusion of Adrià is noteworthy because he’s the first chef ever invited to participate.
06.14.07
food + cooking

2 Guys: How Creamy do you Like It?

Long gone are the days of the ice cream parlor serving its hand-cranked delicacies, replaced instead by ice cream chains owned by international corporations.
06.14.07
food + cooking

Mean Joe Takes a Lot of Green

Why does Clover’s 1s drip coffeemaker cost around $8-10,000 (yes, thousand) when it can only brew a cup at a time?
06.13.07
food + cooking

2 Guys: What’s This?  A Supper Club That’s Actually Good?!

We recently received an invite to an underground supper club that was so intriguing, we couldn’t pass it up. It seems the case of the underground is not yet closed…
06.07.07
food + cooking

Soft Shells: A Hard Sell

Soft shells are juicy, they have that distinctive sweet briney crab flavor, and—and it's time somebody said this—they just aren't that good.
06.06.07
chefs + restaurants

Win a Date With David Chang

The French Culinary Institute is hosting New York's first ever chef auction, where you can score a date with the cooking elite.
05.31.07
chefs + restaurants

The Oldest Profession

It seems that being friends with a restaurant critic might be a better gig than actually being a restaurant critic.
05.31.07
food + cooking

2 Guys: Trumped

We have no doubt that you've heard of the Donald Trump-branded frozen beef. When an idea is this inane, doesn't it deserve a second look?
05.31.07
food + cooking

2 Guys Investigate: Supper Clubs, Part IV

This is the final post in a series on underground supper clubs, dining establishments that operate outside the law.
05.24.07
food + cooking

2 Guys Investigate: Supper Clubs, Part III

Not exactly restaurants, and not exactly dinner parties, supper clubs have developed devoted followings, but what is it that they really do?
05.17.07
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