The photo is very tasteful, though.
' I definitely think [Los Angeles will] produce three-star restaurants in the future.'
It's the first time we've gotten one on the phone, and it's pretty interesting.
'The San Francisco dining scene has changed so much in the three and a half years since I left...'
Who's that kid in the kitchen at iNG (and Moto and EL...)
It's part travelogue, part wine tour, and part cookbook, covering Northern Italy.
'Maybe there will be some sadness as we get closer, but really I'm not that much of an emotional guy. If there's a dog involved, or sick puppies, I might get a little emotional, but with this, you know, it's like a small thing. You move on.'
He's one four Master Cicerones in the world!
In building his formidable restaurant kingdom, the Iron Chef has been keeping himself busy, and out of the kitchen.
We sit down with the former food writer as his Brooklyn festival kicks into gear.
"Normally I get, 'We have a waiting list,' and I go, 'That's cool!' But maybe if I give my name, you'll get me in."
"I’d actually like to find a way to retire. I’m dealing with a 1-year-old and a 3-year-old."
Michael Taus looks back on two decades in the business.
'I hope I'm anonymous,' says he.
Author Janine MachLachlan on the farmers' markets of the midwest.
Michael Kornick talks bout how the food scene has changed over the past 25 years.
Coalfire co-founder has a new one-man pizza parlor in Lincoln Park.
Interview with Natalie Oswald, the new chef at Chilam Balam.
Also, that comic book comes out in the fall!