“A visit to the hus that Redzepi built presents 18 meticulous plates of food, and a few lingering questions to wash it all down with.”
Fine Dining
Posted inEditor's Pick
‘We’re at the Crossroads’
“Chefs Russell Jackson and Ian Boden struggled to reconcile their visions of fine dining with their communities’ desires. Now, as they forge a sustainable path beyond the pandemic, one of them is ready to double down, and the other is ready to walk away.”
Posted inEditor's Pick
Spies, Dossiers, and the Insane Lengths Restaurants Go to Track and Influence Food Critics
When a glowing review can catapult a restaurant into stardom and a bad one can spell its doom, owners increasingly resort to a mainstay of political campaigns: opposition research.
Posted inEditor's Pick
The Japanese Origins of Modern Fine Dining
How kaiseki — Japan’s formal dining tradition — became a major (though often unacknowledged) influence on modern haute cuisine.