Perennially recognized as the gold standard of gastronomy,
Spain’s Michelin three-star El Bulli will shutter its doors on
July 30th and prepare for its transformation into a culinary research
foundation and think tank (at least until 2014). For the mass of foodies never
fortunate enough to take in chef Ferran Adrià’smastery of molecular gastronomy—only a few thousand palates are so lucky
every year—a peek into his world of foams, mousses and nouveau hybrid dishes
can still be had via the silver screen.
Bulli: Cooking in Progress debuts at New York's Film Forum tonight, the kickoff of a 10-city tour. The film pulls back the curtain and invites viewers along for
Adrià’s journey from his experimentation
lab in Barcelona—El Bulli closes for six months every autumn so its chefs can
invent the following year’s menu—to the launch of a new season at the world’s
most renowned restaurant on the Costa Brava. Adrià’s imaginative methods are on full display as he deploys
thermo-mixing, vacuumizing, de-juicing, blanching and a vast range of other cooking
techniques en route to a nightly 30-course-plus dinner menu. For many, it will be the first and last opportunity at a glimpse inside an eatery that's stamp on modern cuisine will never fade.
here for a full list of tour dates and cities.
Nate Storey is a research assistant at Travel + Leisure
In Valencia, the city that gave paella to the world, greedy forks scrape the bottom of the pan for the best bites of crunchy rice, or socarrat. No surprise when the Formula 1 European Grand Prix roared into Valencia last month, the city’s restaurants were buzzing with racing fanatics—all of whom took a break from their fast-paced itineraries for a leisurely lunch of paella at one of these top spots:
With the release of the iPad nearly one year ago, the device is changing the way we do business. And while it might seem an unlikely combination, even restaurants have hopped on the bandwagon. Yes, a handful are loading their menus onto iPads for customers to peruse—a costly and wasteful business practice, all in the name of flashiness, as far as I'm concerned. But that’s not exactly what I’m talking about; there are more and more turning iPads into useful (and yes, flashy) tools that actually improve the dining experience.
Washington D.C.’s new, one-off Yola yogurt parfait bar near Dupont Circle is a great way to start
the day. First, there’s the general feeling of well-being derived from the warm, polished wood floors, the exposed-brick walls, and the contemporary tables and chairs, made from recycled
aluminum and bamboo (Yola is a certified green restaurant, after all, powered in part by carbon offsets and locally generated wind power).
New York Post | The Donald wants to reopen The Tavern to make boatloads of Green again.
Real-estate mogul Donald Trump last night said he will ask the city to grant him the right to run the now-closed, landmark Tavern on the Green restaurant in Central Park--vowing to restore it to gustatory glory with a $20 million redevelopment investment.
Trump's revelation came after he reached a deal yesterday with the union that represents Tavern's former employees.
He said it would give the union a five-year contract and between 400 to 500 jobs at the city-owned building.
Michelin Food & Travel, a collaboration of Michelin and Roadtrips, create mouthwatering trips that are the stuff food lover’s dreams are made of: customizable itineraries that include private visits to olive oil producers, small-batch chocolatiers, winemakers, truffle experts, and behind-the-scene experiences at Michelin-starred restaurants throughout France and Italy.
In a departure from their more flexible European itineraries, Michelin Food & Travel has announced what they’re calling an ‘event’: a long, calorie-laden weekend in New York (April 7-10) with exclusive and impressive access to chefs, restaurants, and shops. Here's what's on the menu:
As if any of us in the northeast part of the country needed further proof, today’s chilling weather is another reminder that it’s time to put our shorts and tees into hiding—and bust out the pea coats and scarves.
Thankfully, I discovered that I can continue to get a taste of summer throughout the upcoming winter months, in the form of Maine-style lobster rolls, courtesy of the Red Hook Lobster Pound.
As with men and women, behind every great religion you’ll find a greater kitchen. At least that’s Vikas Khanna’s theory. In his new film series, Holy Kitchens, the 38-year-old chef delves into the relationship between food and faith. For the first installment, Holy Kitchens: The True Business, Khanna visits the Langar (or, community kitchen) of Harimandir Sahib—also known as the Golden Temple—the holiest site in Sikhism, in Amritsar, India. It’s an appropriate debut subject for Khanna, who was born in Amritsar. Though he now lives in Manhattan, he maintains very close ties to his homeland.
Last Thursday evening I was fortunate enough to attend a preview of Donatella Arpaia's latest restaurant venture. Donatella, an Italian restaurant with a big focus on authentic Neapolitan-style pizza, opens Friday, September 24, in the Chelsea neighborhood of NYC. It's her first venture here below 50th Street; she also owns Mia Dona, a rustic Puglian trattoria; Anthos, high-end Greek; Kefi, a Greek taverna; and in Miami's Viceroy Hotel, Eos, for modern Greek cuisine.
Arpaia hosted the event and, beyond being super friendly, you could easily see the enthusiasm and dedication she has for this new spot. Her ingredients are beyond fresh; the techniques authentic; and chefs total experts. All of her pizzaioli—as well as Arpaia—were trained in Italy with pie whiz Enzo Coccia, who then came here to continue to oversee the project during its early stages.