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Highlights

A collection of news and information related to Grant Achatz published by this site and its partners.

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    Apr 2, 2013 |Story| Chicago Tribune

  1. Jason Vincent of Nightwood one of Food & Wine's Best New Chefs

    For Jason Vincent, the only downside in being named one of Food & Wine magazine’s “Best New Chefs in America,” was the timing. Making the 2013 list of 10 chefs meant Vincent had to spend Tuesday in New York for the announcement, photo shoot and gala.
    Tribune critic
    For Jason Vincent, the only downside in being named one of Food & Wine magazine’s “Best New Chefs in America,” was the timing. Making the 2013 list of 10 chefs meant Vincent had to spend Tuesday in New York for the announcement, photo...

    Tags: Restaurants, Wines, Dining and Drinking, Nightwood, Stephanie Izard

    2. Feb 7, 2013 |Story| SFL

  2. Fourteen divided by two

    <img src="http://interactive.sun-sentinel.com/images/restaurantstars/3halfstars.gif" alt="" />
    An entirely new kind of South Florida restaurant has opened its doors in Delray Beach. With just 18 seats inside and another eight on the patio, the Grove is the type of personal, chef-driven restaurant you'd expect to find on a trip to Napa Valley....

    Tags: Alinea, Ice Cream, Foods and Beverages, Salads, Onions

    3. Jan 30, 2013 |Story| Chicago Tribune

  3. American chefs finish seventh in Bocuse d'Or competition

    Chef Richard Rosendale and his dream team of mentors -- including Chicago-based Alinea/Next chef Grant Achatz, Thomas Keller (The French Laundry, Per Se) and Daniel Boulud (Daniel) -- traveled to Lyon, France, with the goal of Team USA winning its first-ever medal in the Bocuse d&rsquo;Or international cooking competition, but instead it landed in seventh place Tuesday.
    Chef Richard Rosendale and his dream team of mentors -- including Chicago-based Alinea/Next chef Grant Achatz, Thomas Keller (The French Laundry, Per Se) and Daniel Boulud (Daniel) -- traveled to Lyon, France, with the goal of Team USA winning its first-...

    Tags: Potatoes, Japan, Next (restaurant), Greenbrier, Denmark

    4. Jan 3, 2013 |Story| Chicago Tribune

  4. Phil Vettel recommends

    <i>A roundup of restaurants reviewed in 2012 by critic <a href="http://bio.tribune.com/PhilVettel">Phil Vettel</a>.</i>
    A roundup of restaurants reviewed in 2012 by critic Phil Vettel. Acadia ✭✭✭ 1639 S. Wabash Ave., 312-360-9500. Ryan McCaskey's gamble to place a luxury restaurant in the South Loop is, so far, paying off. People are crowding into...

    Tags: Tavernita, Urban Union, CLTV, Gilt Bar, Lifestyle and Leisure

    5. Dec 1, 2012 |Story| Chicago Tribune

  5. Choosing books for the holidays

    Inevitably this holiday season, my mom will tick through her shopping list and say with a sigh, "Your dad wants a book." Since I was a kid, my mom has teased my dad about the predictablity of this ritual, which usually involves the purchase of a brick-sized tome of history. I love shopping for my dad. I don't buy what he asks for; I go with books I suspect he'll like. Bill Buford's "Heat," a memoir about Italian cooking, was an unexpected hit. The next year, I bought him a cookbook.
    Inevitably this holiday season, my mom will tick through her shopping list and say with a sigh, "Your dad wants a book." Since I was a kid, my mom has teased my dad about the predictablity of this ritual, which usually involves the purchase of a brick-...

    Tags: The Muppet Show (tv program), Literature, Libraries, Chicago Stories (tv program), Politics

    6. Jun 28, 2012 |Column| Chicago Tribune

  6. Phil Vettel reviews the Sicily menu at Next

    For its latest menu, Next restaurant invested in a special piece of cooking equipment.
    For its latest menu, Next restaurant invested in a special piece of cooking equipment. A Weber kettle grill. Standing alongside the recirculating thermal circulators, Anti-Griddles, Sonicpreps and other high-tech gizmos that populate Next's high-tech...

    Tags: Summer Squash, Alinea, Pasta, Foods and Beverages, eBay Inc.

    7. Aug 16, 2012 |Column| Chicago Tribune

  7. Dale Levitski's Frog N Snail

    Dale Levitski's career arc is like that of most top chefs. In reverse.
    Dale Levitski's career arc is like that of most top chefs. In reverse. After running a couple of modest Chicago restaurants, Levitski found himself thrust into the spotlight as the surprise pick to succeed Grant Achatz at four-star Trio, and, just as...

    Tags: Sprout, Brunch, CLTV, Dale Levitski, Sandwiches

    8. Oct 4, 2012 |Story| Chicago Tribune

  8. Kyoto menu: 'Beautifully informed by Japan'

    <b><a href="http://bio.tribune.com/MichaelLev">Michael Lev</a>, the Tribune's associate managing editor for business, spent nearly a decade as the newspaper's correspondent in Tokyo and Beijing. He recently dined at Next and shared his thoughts on the experience.</b>
    Michael Lev, the Tribune's associate managing editor for business, spent nearly a decade as the newspaper's correspondent in Tokyo and Beijing. He recently dined at Next and shared his thoughts on the experience. Going to Next is a visit to the kitchen...

    Tags: Kyoto (Japan), Restaurants, Dining and Drinking, Next (restaurant), Lifestyle and Leisure

    9. Nov 15, 2012 |Column| Chicago Tribune

  9. Next's tickets system expands

    Alinea, Chicago's most acclaimed restaurant, has used Open Table in the past to manage &mdash; though not take &mdash; reservations, but co-owner Nick Kokonas isn't shy about anticipating and working toward the service's demise.
    Alinea, Chicago's most acclaimed restaurant, has used Open Table in the past to manage — though not take — reservations, but co-owner Nick Kokonas isn't shy about anticipating and working toward the service's demise. Kokonas, partners with...

    Tags: The Rolling Stones (music group), Alinea, Lifestyle and Leisure, Lincoln Square (Chicago, Illinois), Blackbird

    10. Nov 1, 2012 |Story| Chicago Tribune

  10. Tipping points

    In her 38 years in the restaurant business, server Linda Doherty has come up with a few theories: It's easier to memorize orders instead of writing them down. Diners like it when you joke around.
    In her 38 years in the restaurant business, server Linda Doherty has come up with a few theories: It's easier to memorize orders instead of writing them down. Diners like it when you joke around. And, while you can never predict this exactly, there are...

    Tags: Alinea, Berghoff Restaurant, Lifestyle and Leisure, Orlando Restaurants, New York City

    11. Oct 4, 2012 |Column| Chicago Tribune

  11. Fanciful food swap

    Two of the most acclaimed chefs in the nation have embarked on an extraordinary, unprecedented switcheroo. By the time you read this, Grant Achatz of Alinea will have completed a five-night stretch of cooking his food at Eleven Madison Park in New York. Daniel Humm, chef and owner of that restaurant, is preparing to fly to Chicago, where next week he will run Alinea for five nights.
    Two of the most acclaimed chefs in the nation have embarked on an extraordinary, unprecedented switcheroo. By the time you read this, Grant Achatz of Alinea will have completed a five-night stretch of cooking his food at Eleven Madison Park in New York....

    Tags: Restaurants, The Aviary, Dining and Drinking, Alinea, Chicago Restaurants

    12. Oct 5, 2012 |Story| Chicago Tribune

  12. The Selby cooks

    When I heard Todd Selby was planning to release "Edible Selby," a food-driven companion to his first book,I was curious. I had grown addicted to poring over the pages of his first book, "The Selby Is in Your Place," which documented the homes and work...

    Tags: Chicago Tribune

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Grant Achatz Photos
Grant Achatz for Edible Selby
(October 5, 2012)
Grant Achatz for Edible Selby
Going to Next is a visit to the kitchen and the mind of...
(October 4, 2012)
Yakimono
(Zbigniew Bzdak/ Chicago Tribune)
(August 28, 2012)
Grant Achatz at Alinea
 » All 34 Grant Achatz photos