Michel Richard Delays NYC Debut to 2013, Looks for Downtown Location
But the chef promises it's still happening, mostly because he'd like his face on the cover of 'New York' Magazine.
Grub Street
alexandra peers
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Tiger Woods Once Paid $100K for a Ming Tsai Charity Dinner
Gramercy Tavern's Michael Anthony once got $35,000 for his services (for charity, of course).
What You Missed at the Relais & Châteaux Grand Chefs Dinner
If you couldn't shell out $1,500 a head, you can still see our slideshow.
Chelsea’s Sullivan Street Bakery Opening in January
Says owner Jim Lahey: "In fashion parlance, we had missed the fall season deadline."
Scott Conant Gives NYC D.O.C.G. Rumors the Boot
If anything, his next restaurant will have a formal vibe.
Joël Robuchon on How Michelin Has Changed, and the Wonders of the Greenmarket
"You hear that in America all the food is processed, in plastic. But I found herbs I didn't know!"
Seven Surprising Things We Learned About Jacques Pépin This Weekend
The food icon revealed plenty of fun facts at a talk this past weekend.
Michael Chiarello Working on a Molecular Gastronomy-ish Concept for Napa
Wait, really? The chef says really!
Food Network Is Sick and Tired of Top Chef, Isn’t Going to Take It Anymore
The next season of 'Next Iron Chef' is aimed squarely at fans of Bravo's popular cooking-competition show.
MSG’s New Superstar Food Roster Unfazed by Potential NBA Lockout
They'll be selling burgers and hot dogs no matter what.
M. Wells Relocation Plans Are Starting to Take Shape
Owners Hugue Dufour and Sarah Obraitis are looking for a new space, and are in talks to pop up at P.S.1.
Which Kitchens Are Literally Among New York’s Hottest?
We took to the streets, thermometer in hand, to find out.
Checking Out Sage, Shawn McClain's Las Vegas Venture
The former Custom House chef sets up shop in Las Vegas.
Restaurants Set to Dazzle at Las Vegas City Center
Jean-Georges Vongerichten, Michael Mina, Sirio Maccione, Julian Serrano, Masayoshi Takamara, Wolfgang Puck, Todd English take over Sin City.
Ripert, Nieporent, Pépin, and Soltner: Is French Cuisine Dead?
The French Culinary Institute celebrates its 25th anniversary by posing the question.
