Grant Achatz

Chicago, that tippling town

2012-03-11 00:00:00

The first rule of business — any business — is this: Do what you do well. And what Chicago does well is drink. Oh, there are other things to be sure (architecture! comedy! baseball!), but in this city, booze is as much a business as it is...

5 Questions for Flynn McGarry

2012-05-14 16:33:42

Matt Molina, Wolfgang Puck win James Beard awards

2012-05-08 16:34:00

Front row at the World's 50 Best Restaurant Awards

2012-05-01 16:33:28

13-year-old Flynn McGarry to cook at Playa

2012-05-01 16:33:30

Chefly awards, including a big one for Mr. Puck

2012-01-31 16:33:16

A week of food on 'Fresh Air'

2011-08-30 16:33:11

The Review: London's St. John Hotel with chef Fergus Henderson and Dinner by Heston Blumenthal

2011-05-12 00:00:00

Every time I'm in London, I somehow manage to find an excuse to eat at St. John Bar & Restaurant. That's a wonderful rustic restaurant for die-hard carnivores in northwest London from Fergus Henderson, author of the quirky but important cookbook "Nose...

Book reviews: 'Life, on the Line' by Grant Achatz; 'Blood, Bones & Butter' by Gabrielle Hamilton

2011-03-09 00:00:00

A good restaurant runs on hunger — not just that of its customers, but also of its owners, who put in 18-hour days obsessing that every single detail must be as perfect as possible. But although the hunger of the diners is pretty simple to figure...

Alinea chef Grant Achatz gives L.A. a taste of what's to come at his new Chicago bar Aviary

2010-11-15 21:32:36

Mixology issue: Breakfast cocktails let you have your drinks over easy

2011-02-17 16:36:17

Two new chef books to check out

2011-03-09 16:33:02

Grant Achatz for Edible Selby

2012-10-05 00:00:00

Going to Next is a visit to the kitchen and the mind of chefs Grant Achatz and Dave Beran. This dinner was one of the most extraordinarily intellectual meals I've ever had, says Michael Lev.

2012-10-04 07:58:34

(Zbigniew Bzdak/ Chicago Tribune)

2012-08-28 00:00:00