Fugaise: Have You Forgotten?

Tons of successful restaurants are hidden in obscure buildings or out-of-the-way places: duplex, cafe Levain, 112 eatery. In these cases, the humble, back-door, sidestreet locations seem only to make them hotter. . . .more desirable. So I can never figure out what, exactly, is going on with Fugaise. The two-and-a-half year old enterprise of wunderkind […]

Better Eating Through Chemistry: Foie Gras Pop Rocks

The New York Times had a fascinating story last week, Food 2.0: Chefs as Chemists. Cutting edge chefs like Wylie Dufresne of WD-50 in Manhattan, and Grant Achatz of Alinea in Chicago are experimenting with ingredients like hydrocolloid gums to create combinations of flavor and texture not found in nature, like a fried mayonnaise, or […]