This week in Food & Drink: the Alinea group’s Next, the intern and the food critic on the Doughnut Vault, Smoque’s Barry Sorkin turns Vienna Beef hot dogs into dragon turds for Key Ingredient, and Sepia’s Josh Pearson creates the Propawhat Margarita out of the bee resin propolis for our new cocktail challenge.
Tag: Le Guide Culinaire
Posted inFood & Drink
Next Restaurant: exquisite, and ephemeral
I used to be the slightest bit skeptical of the story Grant Achatz tells of the famous pheasant and burning oak leaf course at Alinea that reduces nostalgic diners to tears. That was until I witnessed the phenomenon myself at the first incarnation of Next. After my mate took one of the opening bites of […]