The French chef reveals he's off to Chicago.
It will be another "bistronomique" restaurant with a currently unnamed star chef.
The chefs will concentrate on the best of summer, and also throw together smoked eel with flatiron steak.
Isn't this town big enough for two versions of Kaya toast?
The new menu showcases early spring ingredients, with utensils optional.
The Wazuzu chef hopes to showcase the next generation of chefs to watch with an ongoing series and a possible brick-and-mortar restaurant.