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Next (restaurant)
Next is a restaurant in Chicago. It opened April 6, 2011. The restaurant received media interest due to chef Grant Achatz's success at his first restaurant, Alinea, as well as its unique "ticketed" format: Next sells pre-priced tickets for specific dates and times in a similar fashion to the way theater, concert and sporting event tickets are sold. __TOC__ Property Next is located in Chicago's historic Fulton Market, just north of the West Loop's "Restaurant Row" on Randolph Street. Next's operation also includes two on-site bars: The Aviary, previously headed by Charles Joly, and presently headed by Micah Melton, and The Office, an invite-only speakeasy-format bar that seats 14 and is located behind an unmarked metal door in the basement of the building. Menus Rather than stick with one type of cuisine, Next completely changes its style every few months, focusing on a different time period, parts of the world, or various abstract themes for each "season" of its menu. Wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grant Achatz
Grant Achatz ( ) (born April 25, 1974) is an American chef and restaurateur often recognized for his contributions to molecular gastronomy or progressive cuisine. His Chicago restaurant Alinea has won numerous accolades and Achatz himself has won numerous awards from prominent culinary institutions and publications, including the ''Food and Wine'''s "best new chefs" award in 1998, "Rising Star Chef of the Year Award" for 1999, "Best Chef in the United States" for 1998 and a 2003 "Who's Who Inductee" from the James Beard Foundation. Early life and education Achatz's early culinary career included time spent working in his parents' restaurants in St. Clair, Michigan as a teenager, followed by enrollment in The Culinary Institute of America in Hyde Park, New York. Following graduation in 1994, Achatz landed a position at Charlie Trotter's. After a time, he found a position at Thomas Keller's highly acclaimed restaurant, The French Laundry, in Yountville, California. Achatz spent four ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bocuse D'Or
The Bocuse d'Or (the ''Concours mondial de la cuisine'', World Cooking Contest) is a biennial world chef championship. Named for the chef Paul Bocuse, the event takes place during two days near the end of January in Lyon, France, at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world's most prestigious cooking competitions.Chavich, Cinda, ''The Globe and Mail'' (May 14, 2008)Even chefs dream of statuettes/ref>Shore, Randy, ''The Vancouver Sun'' (January 9, 2009)/ref>Appell, David, ''Los Angeles Times'' (July 23, 2008)Paul Bocuse could make French fast food the next nouvelle cuisine/ref>Stukin, Stacie, ''Time'' (January 18, 2007)/ref>Abend, Lisa, ''Time'' (January 25, 2009)/ref> The event is frequently referred to as the Gastronomy equivalent of the Olympic Games,Smillie, Dirk, ''Forbes.com'' (June 5, 2007)French Toast/ref>Fabricant, Florence, ''The New York Times'' (May 28, 2008)/ref>Lancaster, Deana, ''North Shore News'' (November 26, 2008)Hal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurants In Chicago
A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments. Etymology The word derives from early 19th century from French word 'provide food for', literally 'restore to a former state' and, being the present participle of the verb, The term ''restaurant'' may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'. History A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt. It served only one dish, a plate of cereal, wild fowl, and onion ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coi (restaurant)
Coi is a restaurant in San Francisco, California. It serves a nightly tasting menu for $250 per diner featuring seafood of the California coast. In 2017, it was awarded three Michelin stars under executive chef Matthew Kirksley. In 2018, Erik Anderson succeeded Kirksley, who left to prepare for the 2019 Bocuse D’Or. In April 2018, ''San Francisco Chronicle'' critic Michael Bauer noted a decline under Anderson, writing, "While I can clearly see lots of talent in the kitchen, what arrives on the plate doesn’t create the excitement of a four-star kitchen." See also *List of Michelin starred restaurants in the San Francisco Bay Area This article contains a complete list of Michelin starred restaurants in San Francisco Bay Area and Northern California since 2007. The San Francisco guide was the second North American city chosen to have its own Michelin Guide. Unlike the other ... References Michelin Guide starred restaurants in California Restaurants in the San Franci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Per Se (restaurant)
Per Se is a New American cuisine, New American and French restaurant located at The Shops at Columbus Circle, on the fourth floor of the Deutsche Bank Center at 10 Columbus Circle in Manhattan, New York City, owned by chef Thomas Keller. The Chef de Cuisine is Chad Palagi. Per Se has maintained three Michelin stars since the introduction of the New York City Guide in 2006. Development Thomas Keller opened Per Se in February 2004. Keller also owns The French Laundry and Ad Hoc (restaurant), Ad Hoc in Napa Valley; Bouchon (restaurant), Bouchon in Napa Valley, Las Vegas Valley, Las Vegas, and Los Angeles; and Bouchon Bakery in Napa Valley. According to Keller's website, he is "the first and only American-born chef to hold multiple three-star ratings" by Michelin. Keller chose restaurant/hotel designer Adam Tihany to draw together subtle references to The French Laundry and elements from both his and Keller's pasts; for example, the decorative blue door at the main entrance is model ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thomas Keller
Thomas Aloysius Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997. The restaurant is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World.Vallis, Alexandra, ''New York Magazine'': Grub Street (November 6, 2008)/ref> On describing his reasons for accepting the Bocuse d'Or Team USA presidency, Keller stated, "When Chef aulBocuse calls you on the phone and says he’d like you to be president of the American team, you say, ‘Oui, chef’. He's the role model, the icon".Sciolino, Elaine, ''The New York Times'' (January 26, 2009)High Hopes for American Team in Bocuse d’Or Cooking Competition/ref> In 2012 he announced he was at the point of his career when it was time to step awa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scalping
Scalping is the act of cutting or tearing a part of the human scalp, with hair attached, from the head, and generally occurred in warfare with the scalp being a trophy. Scalp-taking is considered part of the broader cultural practice of the taking and display of human body parts as trophies, and may have developed as an alternative to the taking of human heads, for scalps were easier to take, transport, and preserve for subsequent display. Scalping independently developed in various cultures in both the Old and New Worlds. Europe Several human remains from the stone-age Ertebølle culture in Denmark show evidence of scalping. A man found in a grave in the Alvastra pile-dwelling in Sweden had been scalped approximately 5,000 years ago. Georg Frederici noted that “Herodotus provided the only clear and satisfactory portrayal of a scalping people in the old world” in his description of the Scythians, a nomadic people then located to the north and west of the Black Sea. Herodot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Fat Duck
The Fat Duck is a fine dining restaurant in Bray, Berkshire, England. It is run by celebrity chef proprietor Heston Blumenthal. Housed in a 16th-century building that had previously been the site of the Bell pub, the Fat Duck opened on 16 August 1995. Although it originally served food similar to that of a French bistro, it soon acquired a reputation for precision and invention, and has been at the forefront of many modern culinary developments, such as food pairing, flavour encapsulation and multi-sensory cooking. The number of staff in the kitchen has increased from four when it first opened to 42, resulting in a ratio of one kitchen staff member per customer. The restaurant gained its first Michelin star in 1999, its second in 2002 and its third in 2004, making it one of three in the United Kingdom to earn three Michelin stars. It lost its status as a three-starred restaurant in the 2016 guide due to renovation preventing it from being open for assessment. The restaurant r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The World's 50 Best Restaurants
The World's Best 50 Restaurants is a list produced by UK media company William Reed, which originally appeared in the British magazine ''Restaurant'' in 2002. The list and awards however are no longer directly related to ''Restaurant'' magazine, though they are owned by the same media company. In addition to the main 1–50 ranking, the organisation awards a series of special prizes for individuals and restaurants, including the One To Watch Award, the Icon Award, the Best Female Chef Award and the Chefs' Choice Award, the latter based on votes from the fifty head chefs from the restaurants on the previous year's list. In specific regions the organisation also pre-announces a 51–100 list, showcasing more venues in the area. Often working as a barometer of global gastronomic trends, the list showcases a variety of cuisines from all over the world. The World's 50 Best Restaurants has earned its legitimacy as providing guidance to aspiring gourmets, inspiring diners to travel an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Roman Cuisine
The cuisine of ancient Rome changed greatly over the duration of the civilization's existence. Dietary habits were affected by the political changes from kingdom to republic to empire, and the empire's enormous expansion, which exposed Romans to many new provincial culinary habits and cooking methods. In the beginning, dietary differences between Roman social classes were not great, but disparities developed with the empire's growth. Archaeology Most organic foods decay under ordinary conditions, but ashes and animal bones offer some archaeological details about the Ancient Roman diet. Phytoliths have been found at a cemetery in Tarragona, Spain. Imported figs were among the charred foods preserved when Boudica and her army burned down a Roman shop in Colchester. Chickpeas and bowls of fruit are known from Herculaneum, preserved since Vesuvius destroyed the town in 79 AD. Remains of small fish bones, sea urchin spines and mineralized plants have survived in the city's sew ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The French Laundry
The French Laundry is a three-Michelin star French and Californian cuisine restaurant located in Yountville, California, in the Napa Valley. Sally Schmitt opened The French Laundry in 1978 and designed her menus around local, seasonal ingredients; she was a visionary chef and pioneer of California cuisine. Since 1994 the chef and owner of The French Laundry is Thomas Keller. The restaurant building dates from 1900 and was added to the National Register of Historic Places in 1978. History The building was built as a saloon in the 1900s by a Scottish stonesman for Pierre Guillaume. In the 1920s, the building was owned by John Lande who used it as a French steam laundry, which is the origin of the restaurant's name. In 1978, Sally Schmitt and her husband Don purchased the building and renovated it into a restaurant. They kept the name, the French Laundry, because locals still referred to the building as such. The French Laundry was one of the first restaurants to offer what ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Terroir
(, ; from ''terre'', "land") is a French term used to describe the environmental factors that affect a crop's phenotype, including unique environment contexts, farming practices and a crop's specific growth habitat. Collectively, these contextual characteristics are said to have a character; ''terroir'' also refers to this character. Some artisanal crops for which ''terroir'' is studied include wine, cider, coffee, tobacco, olive oil, chocolate, chili peppers, hops, agave (for making tequila and mezcal), tomatoes, heritage wheat, maple syrup, tea, and cannabis. ''Terroir'' is the basis of the French wine ''appellation d'origine contrôlée'' (AOC) system, which is a model for wine appellation and regulation in France and around the world. The AOC system presumes that the land from which the grapes are grown imparts a unique quality that is specific to that growing site (the plants' habitat). The extent of terroir's significance is debated in the wine industry. Origins Ove ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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