Sorry, Hamlet, you’ve been dethroned. “Prince of Denmark,” trumpeted The New York Times—in a profile of chef René Redzepi—when the innovative chef first hit the international scene. Time magazine recently kicked it up a notch, simply calling him “Food God.” The man who inspires such reverence is thirty-something, ... More

Can a fungus be...seductive? Apparently so, according to Chef José Andres, which explains why he and other top restaurateurs are getting creative this truffle season with dedicated tasting menus and special dishes highlighting black and white versions of the decadent ingredient. "Truffles are so sexy and astonishing," says Andres. "A little ... More

The treats of Halloween come in all shapes and sizes, from peanut butter-filled pumpkins to a classic chocolate kiss. But if these sugary staples sound a bit less than thrilling, your palette is in luck this season. Some of the world's most celebrated sweets are now quite literally at ... More

It's no easy task getting into one of Grant Achatz's critically lauded, forever-packed Chicago restaurants Alinea and Next, but getting up close and personal with the chef is a much less daunting prospect. This week, Achatz gets the big-screen treatment in Spinning Plates, a documentary following ... More

Spanning a New York City block below the Maritime Hotel, the pan-Asian restaurant TAO Downtown is hoping to attract a real cross-section of customers both familiar and unfamiliar with the brand. Since its midtown Manhattan and Las Vegas openings in 2000 and 2005 respectively, TAO has ... More

When I first got married, my wife, who is Brazilian, told me I should learn Portuguese. "But, Ana," I said, "it's of such limited applicability. Unless I'm in Brazil or Portugal, when will I ever speak it?" Ana responded that I was being insensitive and that if I thought being ... More

A decade ago, an 85-million Euro renovation transformed the Palais Coburg, built between 1840 and 1845 in classicist style atop a former bastion, into a property that boasts both a rich history and modern luxuries. Today the intimate hotel offers 35 totally individual suites, multiple salon halls, six ... More

Just over 60 years ago, Langston Hughes wrote of Harlem, "What happens to a dream deferred?" Would it, he asked, dry up like a raisin in the sun or fester, run, stink, crust over or, perhaps, explode? The answer, to all his questions, is yes. Harlem did all those things. Those ... More

Surely Las Vegas has all kinds of apetites to feed, but how to leave Sin City truly satisfied? These days, the hottest bar is the unlikely buffet with its swanky return to the restaurant hierarchy. Below, four one-stop dining destinations worth getting in line for.   Buffet at Aria 3730 Las Vegas Boulevard ... More

The last time the Danes invaded anywhere, it was shortly after the Battle of Hastings in the 11th century. Famously pacific as their army battalions were, however, their brigade of chefs have shown themselves to have an appetite for conquest. Even the most casual observer of the New York City restaurant ... More