So here was a fun thing: "Night at the Burger Museum," organized and hosted by Burger Beast a/k/a Sef Gonzalez. Most folks k...

It's been quiet here at FFT, which is partly just the result of lots of other stuff going on; but it's also a sign that there's...

The last time I was at Cena by Michy (which would, alas, turn out to be the last time I would ever be at Cena, which closed a couple mont...

A few months ago during a west coast jaunt, I had a really outstanding meal at Aubergine , Justin Cogley's restaurant in L'Auberg...

I have not yet written about my dinner at Chef Justin Cogley's Aubergine in Carmel, California a few months ago, but it has stood ou...

Don't make me pick a favorite. I just can't. Last Tuesday was the second collaborative dinner hosted at Alter restaurant by Ch...

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

The list of NYC restaurants I want to try runs deep, but Contra is one place in particular that is pretty high up on that list. The acc...

In lieu of the " Best Thing I Ate Last Week " – because I didn't really eat anything all that great last week – let me take...

Almost exactly five years ago was one of the first times I broke out a camera for a food event . The occasion was the inaugural "P.I...

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...

I've been teasing it on Twitter and to the Cobaya - Gourmet Guinea Pigs  mailing list, now it's official: October 20, 2014, 7pm...

The last time Brandon Baltzley - chef , author ,  farmer - came to town, it was a bit like Planes, Trains and Automobiles meets Supermarke...

If you're on the Cobaya mailing list, then you may have been at, or heard about, our dinner with chef Brandon Baltzley  (former slud...

@ bluecollarmiami @ thechowfather @ joedoechef Is it possible to plate a tasting menu with 36" tongs??Guess we will see on 2/6 — B...

If you were following Paul Kahan's career trajectory from a distance, you might think it was in a downward spiral: fifteen years ago ...

Not long after Chef Michael Schwartz opened up Harry's Pizzeria , he started putting the space to use for more than just baking pies....