Well aware of the culinary devotion and rigor of analysis that recreational diners on such sites as Chowhound and Zagat possess, I hesitate to call myself a foodie. But my experiences last week at three of the finest and most innovative restaurants in the US – Zenkichi, moto, and Alinea – probably say otherwise. That I would plan a trip around the chefs’ (and sommeliers’) tours leaves no doubt that I’m dedicated to this generalist thing, even on a taste level. 😉
The first outing, Zenkichi, was a pleasant accident. In New York with friends, one of us received a random text message recommending an obscure modern Japanese brasserie in Brooklyn’s hip Williamsburg area.… more
Chef Homaro Cantu is blazing the way into the new era of Postmodern cuisine. One of America’s most daring chefs, and an Iron Chef victor, Cantu pushes the limits of known taste, texture and technique in a stunning futuristic fashion at his restaurant, Moto, in Chicago’s Fulton Market. There, the menus are edible, the soup comes in a syringe, some courses may have been prepared with dry ice and centrifuges, the fish cooks inside a polymer case on your table, and your fruit and sorbet dessert may look like nachos with cheese.
Cantu grew up in Portland, Oregon, and graduated from Le Cordon Bleu.… more