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The Next Experience – Paris 1906
Next chef Dave Beran with the Paris 1906 duck press I specifically refrained from reading about other people’s experiences before I dined at Next, the new restaurant from Grant Achatz and Nick...
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Flying High in the Aviary
Making Ice for Aviary in the Next Basement Kitchen There is no doubt in my mind that Next, the new restaurant from Grant Achatz, Nick Kokonas, Dave Beran and company has all the moxie it needs to be...
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Book Review: Life, On the Line by Grant Achatz and Nick Kokonas
ed. note: With this review, I would like to introduce and welcome my good friend, fellow food enthusiast, superb home cook and avid reader, Amy Persons, who will be posting periodic reviews on books...
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Sunday Photos – In the Green Room and Beyond at The James Beard Awards
Once the red carpet was through I headed to the Green Room of Avery Fisher hall at Lincoln Center, ground zero for the media covering the event, to partake in festivities and await the winners as they...
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Eddie Huang, Francis Lam, Next and Sicily
Authenticity. How important is that to a restaurant and what does it really mean? A recent discussion between Eddie Huang and Francis Lam talked about that topic with Mr. Huang coming down hard on...
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