Grant Achatz and the Alinea team's high-concept cocktail lounge.
A liquid nitrogen station put to liberal use, vacuum-frozen squash foam, a dessert called "chili-cheese nachos" . . . welcome to "molecular gastrologist" Homaro Cantu's restaurant/lab/fun house.
Grant Achatz and executive Dave Beran's ticket-only restaurant with a time-travel theme. Its fall 2012 incarnation is a kaiseki menu.
Butcher, bakery, and sandwich shop from Paul Kahan and One Off Hospitality.
Brasserie-style gastropub focusing on snout-to-tail cooking, oysters, and beer.
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