I haven't yet been to the new Ducasse restaurant Adour, but I still found Frank Bruni's review today in the New York Times to be insightful in the following way: he says that the best dishes at Adour are about...
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New York magazine devoted umpteen thousand words this week to superchef Alain Ducasse's two new attempts to open a successful restaurant in New York City. One, Adour at the St. Regis Hotel, is obviously going to be Ducasse's attempt to...
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I went to the ridiculous party Michelin threw for its new New York Red Guide to hotels and restaurants. There were lots of chefs there. In typically haughty French fashion, the invitation requested we wear ties (I'm surprised they didn't...
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