There's a phenomenon on social media lately that whenever a celebrity chef expresses an opinion on political or social issues, a chorus...

When we first started doing these Cobaya dinners, we saw it as, among other things, an opportunity to give fledgling young chefs an oppo...

In Situ , the new restaurant in the recently refurbished and reopened San Francisco Museum of Modern Art , is a bundle of contradictions. T...

As I mentioned in  Part 1 of my Chile travelogue , before we'd decided to visit Chile, I knew very little about the country's food. ...

There is something surreal about any dinner at Alinea , a meal which may feature edible helium balloons , bottomless plates , and desser...

There's a passage in Daniel Patterson's book " Coi: Stories and Recipes " that I found almost painfully evocative. The ch...

About four years ago I came across a blog called " The Power of a Passion ." It was the product of a young chef who had recently ...

I will save most of the nostalgic reminiscences for another post, but this was a special one: our 50th Cobaya dinner. When we started this l...

The idea of dinner as spectacle is hardly a new one. In the Satyricon, Petronius recounts the (fictional) dinner of Trimalchio, featuring su...

I was looking forward to writing about my meal at L2O in Chicago last month. I didn't realize it was going to be a eulogy. L2O first...

Much as I might wish for it, I don't get to spend my days traversing the country from restaurant to restaurant. We're fortunate to t...

Typically, we use our Cobaya dinners as a way of turning a spotlight on a particular chef, to give them free reign to craft a menu th...