Podcasts about Alinea

Chef Greg Baxtrom joins Dave and the Cooking Issues crew to talk about his new cookbook, Nothing Matters But Delicious, written with Joshua David Stein. Greg gets into the process of translating restaurant recipes from Olmsted and Five Acres for home cooks, including the carrot crepe, fried tomato, upside-down burger, onion goop, rehab nachos, and his one-cookie recipe.The conversation moves through fine dining, bouillon, Chicago Italian beef, sport peppers, ketchup, pickles, lefse, knives, pork tenderloin, expensive butter, cheap ice cream sandwiches, and why constraints can be useful in cooking. Greg also reflects on his years in Michelin-starred kitchens, his time at Alinea, Per Se, Blue Hill at Stone Barns, Mugaritz, Arzak, and El Bulli, and how sobriety and self-awareness reshaped his approach to food.Plus: four-legged emus, taxidermy restaurants, microwave light-bulb experiments, Haitian john john mushrooms, turtle soup, cod milt, octopus eggs, celery salt, fennel seed, and the eternal question of whether a sandwich should arrive wet. Hosted on Acast. See acast.com/privacy for more information.

Chef Curtis Duffy has spent decades pursuing excellence at the highest levels of American fine dining.In this episode of The Whet Palette Podcast, the acclaimed chef behind two-Michelin-starred Ever discusses the lessons learned from Charlie Trotter, Trio, Alinea, Grace, and the ongoing evolution of one of Chicago's most celebrated restaurants.We explore the culture of modern kitchens, the pursuit of Michelin stars, and the countless details that shape a world-class dining experience, many of which diners never even notice.Duffy also shares the story behind Ever's involvement in The Bear, what Hollywood got right about restaurant life, and why the series resonated so deeply within the hospitality industry.The conversation moves beyond the dining room as we discuss Fireproof, his memoir about resilience, personal loss, mentorship, and the determination to build a life defined by purpose rather than circumstance.Whether you're fascinated by Michelin-starred restaurants, hospitality, leadership, or the stories behind some of America's most influential chefs, this conversation offers a rare look inside the mindset of Chef Curtis Duffy.There's also a nod to Cuban chancletas and pastelitos. Yeah, we went there. Listen now on Apple Podcasts, Spotify, YouTube, or wherever you get your podcasts.Message BrendaSupport the show

Alinea A 13th Birthday: www.alineaa.net/13thbirthday

Sam Lim Achatz, co-founder of Hi-Snaps hemp-based drink booster, discusses how she cofounded the company and navigated challenges in a rapidly evolving industry. She also shares her approach to product innovation, brand growth, and creating unique experiences that connect with consumers in new & exciting ways

Alinea A 13th Birthday: www.alineaa.net/13thbirthday Mvria: www.alineaa.net/mvria

Alinea A 13th Birthday: www.alineaa.net/13thbirthday Onio: www.alineaa.net/onio

Alinea A 13th Birthday: www.alineaa.net/13thbirthday

Alinea A 13th Birthday: www.alineaa.net/13thbirthday David Moreira: www.alineaa.net/davidmoriera

Alinea A 13th Birthday: www.alineaa.net/13thbirthday

Alinea A 13th Birthday: www.alineaa.net/13thbirthday Magro: www.alineaa.net/magro

#133Josh sits down with chef Greg Baxtrom fora a conversation about his newly released book, Nothing Matters but Delicious: A Radically Honest Cookbook released this week.  Greg dives into his thoughts on ambition, addiction, mental health, and what success actually looks like after the accolades arrive. Greg reflects on his rise through some of the world's most influential kitchens including Alinea, Per Se, Blue Hill at Stone Barns, and his breakout success with Olmsted in Brooklyn. He opens up about how achieving the dream of critical acclaim and industry recognition did not bring the fulfillment he expected, and how sobriety, therapy, and years of self-work forced him to reevaluate his relationship with restaurants, creativity, and himself. Along the way, the two discuss restaurant economics, burnout, ego, jealousy, friendship in the industry, and why so many chefs quietly wonder how they'll ever afford to grow old in this business.Greg shares some deeply personal experiences that shaped the cookbook, including cooking through rehab and recovery, navigating bipolar diagnoses, and rediscovering joy through simpler food. Greg explains why he wanted the book to feel practical rather than precious, shares stories from his days working for Grant Achatz and Dan Barber, and reflects on the pressure of opening acclaimed restaurants in Brooklyn.Links and resources

The first of the brothers Dearden to grace the pod! Tune into the pod to hear about his career, time on Top Chef and his social media empireGrowing up in Sterling, Va., Brandon Dearden was drawn to the kitchen, often found cooking alongside his grandma, helping at his father's restaurant job and cooking on a line while in high school. He shares his passion for food alongside his identical twin brother and fellow competitor, Jonathan, this season. After earning dual degrees in Culinary Arts and International Baking & Pastry, he trained in Las Vegas, Chicago, Los Angeles and San Francisco. His career includes notable roles with Alinea, Saison Hospitality Group, Wolfgang Puck's Fine Dining Group, Charlie Palmer's Aureole and Daniel Boulud's Dinex Group. Now residing in Hamilton, MT, Brandon is the chef and co-owner of Ember and Grano, bringing a live-fire-driven approach to Montana cuisine built on local grain, seasonal agriculture and trusted ranching partners. Ember focuses on incorporating local ingredients, spotlighting its terroir, beef and hyper-seasonal produce. Grano specializes in American-Italian cuisine with well-executed, simple ingredients. Brandon was recently named a James Beard Award semifinalist for Best Chef in the Mountains. Known for his ability to thrive under pressure, especially fueled by a friendly lifelong sibling rivalry, he approaches every challenge with focus and fire. Instagram: @chefauthorized

News: What To Expect When You're Expecting A New Podcast From Us Subscribe to the Neon Lounge Podcast Here “Unofficial” Listener Meetup in June: Sunday 6/21 - Meetup at Whiskey Licker Up - 4 PM followed by a visit to Neon Museum for those interested  Monday 6/22 - Meetup at Bottle Blond or Brew Dog - 6 PM Tuesday 6/23 - Meetup at Chandelier Bar - 6 PM   All of Primm Valley closing July 4 New Eagles dates at the Sphere Hard Rock tops off the guitar tower The Evel Knievel Experience opens in the Arts District Colby Raha jumps the Caesars fountains New Vanderpump reality series focused on the Cromwell conversion MGM says they are open to letting an NBA team use T-Mobile Arena Matt Rife in Vegas December 4 8 weekends of fireworks in Vegas this summer Dive-in movies resume at Cosmo this summer Mandalay Bay announces the Vinyl Room Golden Nugget water slide and aquarium closure Professional Women's Hockey League coming to Las Vegas   Reviews: Keren checks out Alinea pop-up at Bellagio Vegas: Icons and Legends available for purchase at Amazon Where to find us: Keren: @360VegasKeren ¨ Tony: @360VegasTony ¨ Josh: @360VegasJaydubs Neon Lounge Socials: Discord (360 Vegas Server) Xitter Facebook YouTube Reddit neonloungepodcast@gmail.com (702) 900-7964

This week's guest is Chef Zubair Mohajir -- and he's got a lot going on. A former finance guy who found his calling in the kitchen after the 2008 crash, Zubair has since built one of the most compelling culinary identities in Chicago, rooted in the idea that food is migration made edible. He's the force behind Lilac Tiger, the Coach House, and Mirra -- and this summer, he's opening three more: Mariela, Muhājir, and Bobo. He joins us to walk through all of it, in a conversation that covers growing up between Qatar and the southwest suburbs, his mom's legendary garage catering operation, staging at Alinea with zero experience, why a 927-year-old duck recipe from medieval Islamic Spain is one of his signature dishes -- and so much more! 

Serie: Sabiduría financiera para la gloria de Dios, con Jan Thompson. Ep2. El plan de gastos tiene sentido a la luz de la eternidad.

Save big on Vegas with Las Vegas Advisor — get 10% off a membership with code MTM (new members, affiliate): lasvegasadvisor.com Is Las Vegas still fun expensive, or has it crossed into something worse? This week Shawn and Mark talk Caesars taking over the legendary Westgate SuperBook, another NBA arena proposal on the south Strip, wild Vegas food pricing, Vanderpump's purple takeover, and a Caesars Palace fountain jump coming back to the Strip. What we cover: Derek Stevens rides the Goodyear Blimp over Las Vegas. Caesars Palace is bringing back a fountain motorcycle jump for the Omnia Dayclub opening. The Nevada Independent argues Vegas has moved past greedy into cruel. The Vanderpump passport tour, VIP opening giveaway, and very purple hotel carpet. Vegas food prices, including a $138 baked potato, Bellagio steak complaints, and Alinea's $595 pop-up. Emerald Cove kayaking near Willow Beach and the beauty outside the Strip. The Las Vegas Diamond Arena proposal near Mandalay Bay. Caesars Sportsbook taking over the Westgate SuperBook. Episode Guide: 0:00 Derek Stevens in the Goodyear Blimp 0:43 Caesars Palace fountain jump returns 2:25 Is Vegas greedy or cruel? 4:17 Vanderpump passport tour giveaway 5:29 Vanderpump Hotel's purple carpet 7:10 $138 potatoes and ridiculous Vegas food 8:26 Bellagio steak prices go viral 10:02 Alinea's $595 Bellagio pop-up 12:05 Emerald Cove and Colorado River beauty 13:31 Another proposed NBA arena for Las Vegas 16:37 Cleaning up the Las Vegas Festival Grounds 17:56 Caesars takes over the Westgate SuperBook Links: Caesars Palace fountain jump Vegas isn't greedy, it's cruel Lisa Vanderpump Tour Martha Stewart baked potato background Alinea x Bellagio Alinea Bellagio announcement Emerald Cove kayaking Las Vegas Diamond Arena Caesars and Westgate sportsbook partnership Want more MTM Vegas? Get our exclusive weekly aftershow and join the community. Subscribe to our newsletter Watch on YouTube Apple Podcasts Merch milestomemories.com

Justin Leone ist einer jener Sommeliers, bei denen man nach wenigen Minuten begreift, dass Wein für ihn weder Dekoration noch Disziplinübung ist, sondern eine Form von gelebter Aufmerksamkeit. Wer ihm zuhört, merkt sehr schnell, dass hier kein bloßer Sammler von Jahrgängen, Etiketten und Trophäen spricht, sondern ein Gastgeber mit Weltläufigkeit, Kellerinstinkt und einer ausgesprochen eigenen Handschrift. Der gebürtige Kanadier hat unter einigen der renommiertesten Namen der internationalen Spitzengastronomie gearbeitet – bei Grant Achatz' Alinea in Chicago, bei Marcus Wareing in London und als Chef-Sommelier im Tantris in München. Dazu kommen Stationen in Burgund, wo er beinahe ein Jahr lang unter Nicolas Potel und bei Domaine de Bellene arbeitete – aus der Überzeugung heraus, dass kein Sommelier glaubwürdig über Herkunft sprechen sollte, ohne selbst Erde an den Händen gehabt zu haben. Auszeichnungen folgten nicht zufällig, sondern fast zwangsläufig: der „Prix Le Montrachet“ als bester Burgunder-Sommelier Deutschlands, 2013 der Titel „Sommelier of the Year, Germany“ durch Rolling Pin sowie in den vergangenen Jahren mehrere internationale Ehrungen rund um Weinliste und Pairing. Heute ist Leone nicht nur Autor von Just Wine, sondern vor allem die treibende Kraft hinter Sticks & Stones – A Terroir Bar by Justin Leone in München, einem Ort, der 2025 bei den World's Best Wine Lists Awards als globale Gewinneradresse in der Kategorie Best Wine Bar List ausgezeichnet wurde. Wer ihn beschreibt, sollte deshalb vorsichtig sein mit Superlativen: Nicht, weil sie unzutreffend wären, sondern weil sie zu klein wirken könnten für eine Persönlichkeit, die Fachwissen, Energie, Musikalität und Gastgeberqualität so selbstverständlich verbindet. Und heute widmet er sich mit uns einer Region, die nicht die lauteste, wohl aber eine der intelligentesten Weinlandschaften Nordamerikas ist: Sonoma County. Einer Gegend, die sich der bequemen Einordnung mit bewundernswerter Konsequenz verweigert. Sonoma ist nicht bloß die grüne, kühlere, freundlichere Ergänzung zu Napa. Sonoma ist ein Mosaik aus Küste, Gebirge, Tälern, Windschneisen, Nebelzonen und Wärmeinseln – eine Region, die Pinot Noir, Chardonnay, Cabernet Sauvignon, Zinfandel und Sauvignon Blanc nicht nebeneinander duldet, sondern ihnen sehr unterschiedliche, oft erstaunlich präzise Bühnen baut. Wer Kalifornien nur über Macht, Reife und Sonnenlicht versteht, übersieht hier fast alles Entscheidende. Sonoma erzählt die andere Geschichte: von Luft, Spannung, Topografie, Nachhaltigkeit und der Fähigkeit, Widersprüche in Wein zu verwandeln.

Para precio y disponibilidad, vaya a este vínculo: https://amzn.to/4b3noGr En este episodio mostramos un inclinómetro económico con láser: cómo se calibra, los botones principales (calibrar, mantener lectura, encendido/láser) y las distintas formas de medir ángulos (porcentaje, grados, y ajuste fino hasta fracciones de pulgada). 

Chef Andre Natera sits down with identical twin chefs Brandon and Jonathan Dearden to discuss rivalry, restaurant leadership, culinary school value, and the realities of running profitable restaurants.Both twins competed on Top Chef and built careers in very different directions. Brandon pursued fine dining and stages at elite kitchens, while Jonathan focused on leadership roles and restaurant managementThe conversation covers lessons from high-intensity kitchens like Alinea, the real value of culinary school, hiring pitfalls with impressive resumes, and how menu engineering helps restaurants stay profitable.They also discuss competing on Top Chef, the importance of building a chef brand online, and how AI tools are beginning to influence restaurant operations.What You Will Learn• The real return on investment of culinary school• What Michelin-level kitchens teach about discipline and systems• How restaurant owners engineer menus for profitabilityBrandon on InstagramJonathan on InstagramLINKS & RESOURCESSubscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/Sponsored by RATIONAL USA → https://rationalusa.com

Hoy compartimos afirmaciones poderosas para ayudarte a manifestar una vida llena de sueños cumplidos. Un episodio para alinear tu mente con tus metas, fortalecer tu confianza y recordarte que sí puedes crear la vida que deseas.A lo largo de estos 4 años de Despertando Podcast, hemos compartido episodios que les han ayudado muchísimo, y hoy queremos traerles de vuelta todas esas herramientas que han resonado con ustedes y cambiado sus mañanas ☀️.En este episodio hablamos de:Visualizar y atraer lo que deseasCreer en tu capacidad para lograr tus sueñosEnfocar tus pensamientos y acciones en tus metasSi quieres conocer más de Despertando Podcast síguenos en nuestras redes sociales:

Rafa Latorre, y la diferencia de Von der Leyen con Sánchez: "Se alinea con Estados Unidos e Israel, y ni una lágrima por el régimen"

On today's episode of Eat. Talk. Repeat.

Sam Hart didn't grow up in the kitchen. Fast food and corporate dining were more familiar than family recipes. But a broke stretch in Utah turned cooking into a daily necessity — then into an obsession.In this episode of The Charlotte Ledger Podcast, host Steve Dunn sits down with Hart, creator of Counter- and founder of Irreverently Refined Hospitality Group, to talk about how a sketchbook idea became Charlotte's first and only Michelin-starred restaurant. Hart explains why Counter is not a restaurant but a “fully immersive sensory dining experience” — and how mental health, sustainability and storytelling shape every menu. In this conversation, they discuss the Netflix “Chef's Table” episode that changed Hart's trajectory; staging at Alinea in Chicago and the grueling experience that followed; the personal breaking point that reshaped Hart's approach to kitchen culture; the philosophy behind changing the menu every 90 days; what earning Charlotte's only Michelin star means; and where Hart likes to eat in Charlotte. We hope you enjoy the conversation with Sam Hart. To learn more or make a reservation with Counter-, visit CounterCLT.com.This episode of The Charlotte Ledger Podcast is presented by PBS Charlotte's “Unspun” program helping you learn what politicians are thinking but not saying. It's hosted by former Gov. Pat McCrory.This episode of The Charlotte Ledger Podcast was produced by Lindsey Banks. For more information on The Charlotte Ledger, visit TheCharlotteLedger.com. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.thecharlotteledger.com/subscribe

La diplomacia de las afinidades ideológicas ha muerto para dar paso al pragmatismo de la "Doctrina Don-row". Bajo la presión de Washington, Latinoamérica vuelve al centro de un tablero donde los aranceles, los recursos estratégicos y la seguridad fronteriza dictan quién es aliado y quién es enemigo. En este episodio de Bajo la Lupa, analizamos el nuevo mapa geopolítico regional y las reglas de una relación marcada por la condicionalidad, donde la lealtad absoluta es la única moneda de cambio frente al poder de Estados Unidos. Participan: Ángel Arellano. Editor de Diálogo Político.Julieta Heduvan. Especialista en relaciones internacionales.Brenda Estefan. Analista del Atlantic Council.Marco Bastos. Analista político especializado en Brasil.Enlaces de interés: El mapa de los alineados: ¿cómo está la relación entre los países de Latinoamérica y los Estados Unidos?Estrategia de Seguridad Nacional de Estados Unidos 2025: ¿cómo impacta a Latinoamérica? Bajo la Lupa es un podcast de Diálogo Político. Un proyecto de la Fundación Konrad Adenauer. Conducción y realización: Franco Delle Donne | Rombo Podcasts. Visita dialogopolitico.org.

Dave makes one of his favorite dishes, one he is still trying to truly taste: a plain bowl of white rice. He talks about trying to train his palate to tune out all of the noise, with plain white rice serving as his guide. Dave also asks whether the Michelin Guide, the world, or even he himself is learning and listening enough to decree what is good and worth rewarding.Who would have thought we could get so deep from plain white rice? And that's exactly the point.Learn more about Elkano: https://www.restauranteelkano.com/Learn more about Sugita: https://www.theworlds50best.com/discovery/Establishments/Japan/Tokyo/Sugita.htmlRead 'Pachinko' by Min Jin Lee: https://bookshop.org/p/books/pachinko-national-book-award-finalist-min-jin-lee/d6ef3fcf56d5a91eLearn more about Zojirushi rice cookers: https://store.zojirushi.com/collections/rice-cookers?srsltid=AfmBOorxDmevQ4M8n5qP8GXobWRAC3ACAM1yAStY-uwY_T9Yovec3cPGLearn more about Cuckoo rice cookers: https://cuckooamerica.com/collections/rice-cookers?srsltid=AfmBOoqGfIxRhKwQYiq9Z5rf2Q1iRdcpLCPwL0a22pYKn4kjEAau92_ILearn more about Providence: https://providencela.com/Listen to Dave's Moth talk where he talks about Michelin stars: https://themoth.org/radio-hour/eaten-adventures-in-foodLearn more about Alinea: https://www.alinearestaurant.com/Learn more about Masa: https://www.masanyc.com/Learn more about the Inn at Little Washington: https://www.theinnatlittlewashington.com/Read 'The Perfectionist: Life and Death in Haute Cuisine': https://amzn.to/4jullPH Host: Dave Chang Majordomo Media Producer: David Meyer Majordomo Media Coordinator: Molly O'Keeffe  Spotify Producer: Felipe Guilhermino Additional Crew: Jake Loskutoff, Nikola Stanjevich, Michael Delgado Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, Phylicia Koh, GP at Play Ventures, explains why gaming is the new operating system for consumer engagement and how "playable apps" are transforming industries from fintech to relationship wellness.Play Ventures focuses on apps that use gaming's "live operations" and in-app economies to drive user habits. These products succeed by offering controllable outcomes, intrinsic motivators, and social elements like clans or leaderboards.In early 2025, consumer in-app purchase (IAP) officially surpassed gaming IAP revenue for the first time in history. This shift indicates a massive opportunity for founders to apply free-to-play monetization models to non-gaming consumer sectors.⭐ Sponsored by Podcast10x - Podcasting agency for VCs - https://podcast10x.comWe talk about:- Overview of the $142 million early-stage fund and its specific investment thesis.- Analysis of why consumer in-app purchase spending now exceeds gaming spending.- The four key characteristics of a successful playable app.- Insights into portfolio companies like Alinea, Bible Chat, and Aria.- The difference between adding features like streaks and building a deep meta-design.- How subscriptions compare to free-to-play models in terms of lifetime value.- The impact of AI on user acquisition and creative fatigue.- How the metaverse already exists in platforms like Roblox.- The future of product discovery and the shift away from traditional search engines.- Personal game recommendations and the evolution of the gaming audience.& lots moreTIMESTAMPS(00:00) - Consumer IAP spending exceeds gaming IAP spend(00:19) - Why you can't just slap on gamification to a product(00:59) - Introduction to Felicia Ko, General Partner at Play Ventures(02:33) - Play Ventures' thesis on "Playable Apps"(03:45) - The four characteristics of a successful playable app(06:27) - Portfolio examples of gamified consumer apps(09:45) - Market trends supporting the rise of playable apps(11:15) - Why subscriptions cap lifetime value compared to free-to-play models(12:48) - How gaming founders are applying their skills to new consumer spaces(14:25) - The right stage for a company to implement gamification(17:02) - How gamification boosts retention, engagement, and virality(18:33) - What types of games Play Ventures invests in(20:44) - The much-anticipated release of GTA VI(23:59) - What makes a game a massive success like GTA or Candy Crush?(26:00) - The importance of user acquisition and finding blue ocean markets(29:22) - Game recommendations: Monopoly Go, Whiteout Survival, Roblox, and more(32:31) - Is gaming becoming a viable career path like YouTubing?(33:30) - The average gamer is in their 30s(37:00) - Does the Metaverse already exist?(38:05) - The future of gaming and playable apps in the next 5 years(41:04) - Rapid-fire round: Play Ventures' investment strategy(42:50) - How founders can connect with Phylicia KohLINKSPhylicia Koh on X - https://x.com/ppphylPhylicia Koh LinkedIn - https://www.linkedin.com/in/phyliciakohPlay Ventures - https://www.play.vc/Prashant Choubey - https://www.linkedin.com/in/choubeysahabSubscribe to VC10X newsletter - https://vc10x.beehiiv.comSubscribe on YouTube - https://youtube.com/@VC10X Subscribe on Apple Podcasts - https://podcasts.apple.com/us/podcast/vc10x-investing-venture-capital-asset-management-private/id1632806986Subscribe on Spotify - https://open.spotify.com/show/7F7KEhXNhTx1bKTBFgzv3k?si=WgQ4ozMiQJ-6nowj6wBgqQVC10X website - https://vc10x.comFor sponsorship queries reach out to prashantchoubey3@gmail.com

Join us for a journey to the forefront of modern mixology with Craig Schoettler, the acclaimed Executive Director of Beverage for MGM Resorts International. We trace his remarkable path from pioneering the culinary cocktails at Chicago's famed Alinea and The Aviary to now shaping the global beverage vision for a Las Vegas hospitality empire. Schoettler pulls back the curtain on his most ambitious project yet: The Vault, a hidden bar inside Bellagio Las Vegas where guests can "drink history" from a menu of rare vintage spirits and historically reimagined cocktails. He reveals how his unique background allows him to merge precise culinary technique with deep spirits knowledge, creating a luxury experience that is as intellectually engaging as it is delicious. This conversation explores the evolution of cocktail culture and how pushing creative boundaries can redefine an entire industry's standards. ____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TIKTOK: Erick Castro: https://www.tiktok.com/@hungrybartender?_t=ZT-8uBekAKOGwU&_r=1 Bartender at Large: www.tiktok.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge      

The 100 greatest American restaurants of this century have been ranked by the online luxury lifestyle magazine Robb Report. At Number-1 is Alinea in Lincoln Park. Other Chicago restaurants earning Top 100 spots on the list are Smyth, Kasama, Charlie Trotter's, Virtue, Monteverde, Oriole, Girl & The Goat, and Boka.

The 100 greatest American restaurants of this century have been ranked by the online luxury lifestyle magazine Robb Report. At Number-1 is Alinea in Lincoln Park. Other Chicago restaurants earning Top 100 spots on the list are Smyth, Kasama, Charlie Trotter's, Virtue, Monteverde, Oriole, Girl & The Goat, and Boka.

The 100 greatest American restaurants of this century have been ranked by the online luxury lifestyle magazine Robb Report. At Number-1 is Alinea in Lincoln Park. Other Chicago restaurants earning Top 100 spots on the list are Smyth, Kasama, Charlie Trotter's, Virtue, Monteverde, Oriole, Girl & The Goat, and Boka.

In the Condé Nast Traveler's 2025 Readers' Choice Awards, the magazine praises Chicago's long-established culinary strength, from fine-dining giants like Alinea and Oriole to standout Italian and Michelin-starred Filipino cuisine. Finishing ahead of Chicago for best food cities in America are Oakland at Number-1, New Orleans at Number-2, and Milwaukee at Number-3.

In the Condé Nast Traveler's 2025 Readers' Choice Awards, the magazine praises Chicago's long-established culinary strength, from fine-dining giants like Alinea and Oriole to standout Italian and Michelin-starred Filipino cuisine. Finishing ahead of Chicago for best food cities in America are Oakland at Number-1, New Orleans at Number-2, and Milwaukee at Number-3.

Dean Richards, entertainment reporter for WGN, joins Bob Sirott to provide the latest news in entertainment. Bob and Dean share details about Leo High School choir’s star-studded performance, which character was killed off in “The Simpsons,” and Dean’s “Wicked: For Good” pre-review. They also talk about why Alinea lost a Michelin Star and what’s new […]

Tucked inside the massive bill to end the government shutdown, a ban on hemp-derived THC products. Crain's cannabis reporter John Schroyer discusses the fallout from the ban with host Amy Guth.Plus: Johnson unveils amended budget to a skeptical City Council, AbbVie reportedly exits $1.5 billion longevity drug deal with Calico, big Chicago systems win out as three hospitals slide to F grades in Leapfrog report and Michelin just stripped Alinea of its three-star status. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Stephanie Lulay, Executive editor and Co-Founder of Block Club Chicago, joins Bob Sirott to share the latest Chicago neighborhood stories. She provides details on: Hundreds Previously Detained By ICE Could Be Released By Judge Under New Order: The order could allow hundreds of immigrants to return home while the court reviews whether their arrests were unlawful. […]

SummaryBranden McRill, Detroit-raised restaurateur, operator, and Michelin-star winner, traces a career from dish pits to Alinea and stints with Danny Meyer, Jean-Georges, Alain Ducasse, Marcus Samuelsson, and more, before cofounding acclaimed NYC spots Pearl & Ash and Rebelle (earning a Michelin star within months). He then expanded to Philadelphia, while recently relocating home to Michigan. He shares a philosophy that rejects “balance” in favor of riding life's waves, embracing calm and chaos, paired with risk tolerance and a bias for action. McRill argues hospitality pros are innate givers who deserve tools that free them to be present with guests; that's the promise of 5-out, his forecasting and automation platform that continuously re-forecasts sales, labor, and product needs (and can close the loop on purchasing and prep), augmenting, not replacing, human judgment, especially on messy, human scheduling. He sees adoption accelerating as AI gets embedded in existing systems.  Waves, not balance: McRill manages life and work by accepting cycles of calm and intensity and staying steady through both. Risk forward: He credits outsized wins to taking big swings, and not letting fear of others' opinions block action. From Alinea to Michelin: Early exposure to elite kitchens set standards that shaped Pearl & Ash and Rebelle, which earned a Michelin star just months after opening. Hospitality first: The joy is creating experiences that “wash over” guests; tech should buy back time for that human work. Tech as a new teammate: AI in restaurants does the jobs most shops aren't doing (analysis, forecasting), rather than replacing core human roles. What 5-out does: Pulls POS, weather (historic + forward), traffic, and local events to forecast revenue by hour; converts that into labor budgets, item-level sales, purchasing, and automated prep lists. Closed loop optionality: 5-out can auto-send POs and prep, or let teams review/override—human in the loop where it matters. Re-forecasting nightly: Like a stock ticker, the plan updates every day so operators always see the best available signal. Why some don't adopt: Cost, another login, and rollout friction - hence faster traction with multi-unit groups that have champions. Future = partnerships: Mass adoption for independents will come as AI embeds inside familiar tools; best results will come from specialized apps working together (e.g., Schedulefly + 5-out).

ThetaHealing es una técnica energética y espiritual que te permite acceder al nivel más profundo de tu subconsciente —ese espacio donde habitan tus creencias, memorias y patrones— para transformarlos desde la raíz.En este episodio te respondo todas las preguntas que me has hecho sobre Thetahealing y sobre por qué es tan eficiente reprogramar tus creencias con esta técnica.Toda la información de las sesiones la consigues aquí: www.frecuenciaalta.com/thetahealing

Dave interviews someone as pessimistically optimistic as him today: Alex Stupak, chef and founder of Empellón. Dave and Alex talk about the dark arts of sandbagging (2:33), the end of "high/low" dining, and the history of food leading to today (6:28). They also discuss selling out, Alex's new social media presence, and the origin of ideas. Somehow, by the end of the podcast, these two "pessimists" end up hopeful for the future of the cooking world, even with AI imminent (1:27:49). Follow Alex Stupak on Instagram: https://www.instagram.com/alexstupak/  Learn more about Empellón: https://www.empellon.com/  Learn more about The Otter: https://www.theotter.nyc/  Learn more about Providence: https://providencela.com/  Learn more about Monkey Bar: https://www.nycmonkeybar.com/  Learn more about 4 Charles Prime Rib: https://www.nycprimerib.com/  Learn more about Corner Store: https://www.thecornerstoresoho.com/  Learn more about Alinea: https://www.alinearestaurant.com/  Learn more about El Bulli: https://elbullifoundation.com/en/  Watch A Year and a Half in the Life of Metallica: https://www.metallica.com/releases/films/a-year-and-a-half-in-the-life-of-metallica-film.html  Watch Dinner Time Live: https://www.netflix.com/title/81748864 Learn more about Frenchette: https://www.frenchettenyc.com/  Learn more about Bianco: https://www.pizzeriabianco.com/los-angeles  Check out the Tartine Bread book: https://amzn.to/3KRMoqQ  Learn more about Spumoni Gardens: https://spumonigardens.com/  Learn more about Patsy's Pizzeria: https://www.patsyspizzerianyc.com/  Learn more about Scarr's Pizza: https://www.scarrspizza.com/  Learn more about Ceres Pizza: https://www.instagram.com/ceres.nyc/  Learn more about Apollonias: http://www.apolloniaspizzeria.com/  Learn more about Seiji Yamamoto: https://guide.michelin.com/en/article/people/3stars-ryugin-seiji-yamamoto-the-knife-technique  Learn more about Atomix: https://www.atomixnyc.com/  Learn more about Le Veau D'or: https://www.lvdnyc.com/  Learn more about Stretch Pizza: https://www.stretchpizzanyc.com/  Learn more about Salt Hank's: https://salthanks.com/  Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Host: Dave Chang Guest: Alex Stupak Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Engineer: Belle Roman Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Sam Hart's journey into hospitality is a story of resilience, risk-taking, and reinvention. After dropping out of college multiple times and living out of his car, he discovered a passion for cooking while scraping by on cheap pasta and tomato sauce. That spark led him back to Charlotte, where he left a lucrative advertising career to attend culinary school and eventually train at Alinea, one of the world's most celebrated restaurants. He returned to open Counter, a fine dining concept built on storytelling, music, and discipline, launched with just $35,000 during COVID. Over five years, Sam has grown as a leader, mentor, and innovator, developing restaurants rooted in creativity, resilience, and a fierce commitment to skill, not “talent.” His story blends lessons on risk, failure, discipline, health, and joy in pursuit of building something truly original.10–12 Key Takeaways Origins in Adversity – Dropped out of college four times, lived out of his car, and stumbled into cooking out of necessity. Discovery of Passion – Found freedom and creativity in cooking, which inspired a bold pivot away from marketing. All-In Decision – Quit his advertising job within 48 hours of realizing he wanted to pursue hospitality full-time. Early Sacrifices – Worked as a dishwasher for $8/hour while hustling with Uber, Lyft, and newspaper ad sales to survive. Mentorship Matters – Chef Rob Marilla became a crucial mentor, teaching discipline, fundamentals, and professionalism. Training at the Top – Earned a spot at Alinea in Chicago, where he learned the importance of discipline, organization, and precision. The Counter Concept – Progressive dining with storytelling, music pairings, and a 12-year, 100-menu arc ending in 2032. Bootstrapped Beginnings – Launched Counter with only $35,000 ($20k loan + $15k of his own) during COVID, relying on scrappiness and community support. Iterative Mindset – Embraced failure and constant adaptation rather than clinging to “what works.” People Over Banks – Refused bank loans; instead, worked with individuals who could bring value beyond money. Personal Discipline – Adopted daily practices of meditation, reading, fitness, service, and skill development to strengthen himself as a chef and leader. Philosophy of Joy – Rejects the idea of “talent” and fleeting “happiness,” instead pursuing skill, discipline, and lasting joy.

This week on The LA Food Podcast, we dive into one of the most heated debates in the LA dining scene: why are Angelenos calling for a boycott of Enrique Olvera's acclaimed downtown restaurant Damian? Is the backlash justified, or has a whistleblowing media outlet (LA Taco) gone too far?Father Sal joins the conversation as we unpack the Damian controversy, celebrate the two Los Angeles spots that landed on Bon Appétit's 2025 Best New Restaurants in America list (Komal! Camelia!!), and highlight four beloved LA restaurants saved by community support (The Reel Inn! The Pantry!! Dulan's!!! Cole's French Dip????). We also break down the New York Times' lukewarm review of one of America's most famous dining rooms (Alinea).Plus, we recap recent eats across the city—from the new tasting menu at Firstborn in Chinatown, to the ever-popular Saffy's in East Hollywood, to Father Sal's first (and unforgettable) trip to the celiac-unfriendly cult favorite, Courage Bagels.Powered by Acquired Taste Media.–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠

Today on The LA Food Podcast, Dave Beran—the award-winning chef behind Santa Monica's Pasjoli and the tasting-menu temple Seline—sits down for his most candid interview yet. We talk about stepping into roles before you feel ready, the line between an intense kitchen and a toxic one, fundraising and vision, and how he truly feels about Seline not earning a Michelin star in year one. We also rewind to his Chicago years with Grant Achatz at Alinea and Next, and dig into how those experiences shaped his approach to leadership, hospitality, and creativity in Los Angeles.Before that, part-time co-host Karen Palmer joins for recent eats in Ojai, what she's working on next (including a shockingly great pizzeria in a surprising location), and Chef's Kiss / Big Miss:Food & Wine's LA snub on its latest Best New Chefs listWhich LA spots made The New York Times 50 Best Restaurants in America (2025)The latest trend sweeping LA restaurants and how we actually feel about itIf you care about fine dining, honest kitchen culture, and where Los Angeles food is headed next, this one is for you.Powered by Acquired Taste Media.–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠–Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

Dave makes a boiled chicken, one of his favorite ways to prepare a meal (2:37). While it boils, he recaps Episode 1 of the new season of Netflix's Dinner Time Live With David Chang—the sandwich episode featuring Joe Manganiello and Joel Kim Booster (7:01). He answers an “Ask Dave” about pop-up restaurants (43:33), and closes by taking his versatile boiled chicken international (48:44). Watch Dinner Time Live: https://www.netflix.com/title/81748864?source=35&fromWatch=true  Watch our episode with Bobby Flay: https://www.youtube.com/watch?v=KbcfmhMQ63g  Learn more about Le Bernadin: https://www.le-bernardin.com/  Watch Loot: https://tv.apple.com/us/show/loot/umc.cmc.5erbujil1mpazuerhr1udnk45  Watch Chrissy and Dave Eat Out: https://www.hulu.com/series/6380a545-1f83-4f59-bff7-ebf35bd5a1e7  Learn more about The Joint: https://jointseafood.com/  Watch how Eric Ripert makes his croque monsieur: https://www.youtube.com/watch?v=3Gd84REWz7k  Learn more about Primanti Bros: https://primantibros.com/  Learn more about Shima (DON'T JUST ORDER THE SANDWICH, PLEASE): https://www.shimajapaneserestaurants.com/  Learn more about White House Sub Shop: https://whitehousesubshop.net/  Learn more about Andrea Petrini's Gelinaz: https://gelinaz.com/  Learn more about Cook It Raw: https://www.eater.com/2011/12/16/6629185/inside-cook-it-raw-where-the-worlds-great-chefs-gather  Learn more about The Alinea pop-up tour: https://www.thealineagroup.com/our-20th-anniversary-the-tour  Learn more about Fable: https://us.fable.com/  Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Free Grubhub+. It's on Prime. *Additional terms apply* Host: Dave Chang Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, we're riding into the dog days of ice-cream summer in conversation with Dana Cree — award-winning pastry chef, molecular enthusiast, and the creative force behind Pretty Cool Ice Cream. Serving up about 11,000 frozen delights weekly, Dana crafts everything from ice-cream bars and sandwiches to vegan pops and tricked-out popsicles, all from her flagship shop. With stints at spots like Alinea, Noma, Blackbird, and The Publican — plus James Beard nominations and a Jean Banchet Award — her deep roots as a pastry chef inform her at every step. Inspired by Jeni Britton's trailblazing spirit, Dana shares what propelled her into the world of ice-cream, what she learned in elite kitchens, the lessons behind the NYT recipe controversy (and the power of three key differentiators), and so much more.

Dave recounts a fly-fishing trip to Mexico, where he encountered the fish that now haunts his dreams. He reflects on how the experience is less about catching fish and more about testing fate, and what it means to release not just the fish, but your own power. He wraps up with an Ask Dave segment about a dinner reservation quandary. Check out RA Beattie's films: https://www.youtube.com/@offthegridstudios Check out West Bank Anglers: https://westbankanglers.com/ Learn more about Blacksmith Lodge: https://www.blacksmithlodge.com/ Learn more about 3 Bird Clothing: https://3bird.com/ Learn more about Alinea: https://www.alinearestaurant.com/ Learn more about Aviary: https://www.theaviary.com/ Learn more about El Bulli: https://elbullifoundation.com/elbulli1846/en/ Learn more about The French Laundry: https://thomaskeller.com/tfl/ Learn more about Tock: https://www.exploretock.com/ Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Free Grubhub+. It's on Prime. *Additional terms apply* Host: Dave Chang Guests: RA Beattie and Mike Dawes Majordomo Media Producer: David Meyer and Kelsey Rearden  Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this mailbag episode, Dave answers a variety of "Ask Dave" questions sent in by DCS listeners like you. From questions on top food vacation spots to his favorite 'Chef's Table' episode, Dave has plenty of recommendations to share. He also answers questions about lessons he wants to pass along to his kids, as well as kitchen topics like what chefs like to collect, hand washing, and more. Keep sending in "Ask Dave" questions to bit.ly/AskDaveForm or askdave@majordomomedia.com to get your answers on the podcast AND be entered for a prize. A winner for the first prize will be coming soon... Learn more about Netflix Chef's Table: https://www.netflix.com/title/80007945?source=35&fromWatch=true  Learn more about Noma: https://noma.dk/  Learn more about Netflix Chef's Table: Pizza: https://www.netflix.com/title/81292981  Learn more about Pizzeria Bianco: https://www.pizzeriabianco.com/los-angeles  Learn more about the Kunz spoon: https://www.jbprince.com/products/gray-kunz-sauce-spoon?srsltid=AfmBOopD4Vuw4odXWrEsQkDmCxRpzNHpMbRTx0vPmI1JV0MAP0xqv9l-  Learn more about Bernaurdaud ceramics: https://www.bernardaud.com/en/us?srsltid=AfmBOoqNEAkz9ynVE4fvG0GhGEDVDUZRIup3164wvO26BIPa2f6ZPQwg  Learn more about Central: https://centralrestaurante.com.pe/en/  Learn more about Per Se: https://thomaskeller.com/perseny/  Learn more about Arpege: https://www.alain-passard.com/en/  Watch the “As the Meat Turns” episode of Ugly Delicious: https://www.netflix.com/title/80170368  Learn more about Alinea: https://www.thealineagroup.com/  Listen to our seafood episode with Ari Kolender of Found Oyster: https://open.spotify.com/episode/2Onz2RWEFBNpNI8A3t50mE?si=7PsWHbdWSOq9egTdkqnCOA  Learn more about Tommy's Burger: https://originaltommys.com/  Watch our episode with Chef Edward Lee: https://youtu.be/lMsRnrrYL_M  Watch our episode with Chef Roy Choi: https://youtu.be/C0QSNhSQfkY  Learn more about Musso & Frank: https://mussoandfrank.com/  Learn more about Stretch pizza: https://www.stretchpizzanyc.com/  Learn more about Athletic: https://athleticbrewing.com/  Learn more about Gymkhana: https://gymkhanalondon.com/  Learn more about The Next Thing You Eat: https://press.hulu.com/shows/the-next-thing-you-eat/  Learn more about Nobu: https://noburestaurants.com/  Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Host: Dave Chang Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Wallace Wong built Spatula Foods through strategic networking. Discover how he went from Michelin restaurants to 2M+ followers, and learn his breakthrough mindset.For more on Spatula Foods and show notes click here.  Subscribe and watch Shopify Masters on YouTube!Sign up for your FREE Shopify Trial here.

 The Beef is gone. 'The Bear' (Season 2) is here. Dave and Chris start by talking about how underrated Chicago is as a food city and how it lends itself to culinary innovation. They then break down Season 2 of 'The Bear,' from poaching chefs to expediting. They talk some Sydney leadership criticism, the realities of the famous "Forks" episode, and how Carmy's relationship reflects real chef relationships. They finish with a MOIF about restaurants with wait lists you can join remotely. Listen to this episode, Chef! Catch up on Season 2 of The Bear here: https://www.hulu.com/series/05eb6a8e-90ed-4947-8c0b-e6536cbddd5fWatch our episode on Season 1 of The Bear here: https://youtu.be/gyFHTAZcDXgWatch the Happy Hour episode of Recipe Club here: https://youtu.be/6Vz1Dy75oKMLearn more about Avec here: https://www.avecrestaurant.com/Learn more about Kasama here: https://www.kasamachicago.com/Learn more about Pizza Lobo here: https://www.pizzalobo.com/Learn more about Publican Quality Meats here: https://www.publicanqualitymeats.com/Learn more about Ever here: https://www.ever-restaurant.com/Learn more about Alinea here: https://www.alinearestaurant.com/Learn more about Charlie Trotter's here: https://www.charlie-trotters.com/Listen to the past episode with Alex Stupak here: https://open.spotify.com/episode/1Jj55QsGmLU2RAj3UiZo94Read the NYT's 25 Years of Dining in New York City here: https://www.nytimes.com/interactive/2025/05/06/dining/25-years-nyc-restaurants.htmlRead William Grimes's NYT WD-50 Review from 2003 here: https://www.nytimes.com/2003/06/18/dining/restaurants-chef-s-second-course-is-food-for-thought.htmlWatch Dave and Rene Redzepi on Mind of a Chef here: https://youtu.be/m9eoysWdxLc?si=UjfCrnJcbvtrtFc3Learn more about Single Thread here: https://singlethreadfarms.com/restaurant/Watch the past episode with Will Guidara on Unreasonable Hospitality here: https://youtu.be/YyFveotyzTAWatch the past episode with Paul Carmichael on Kabawa here: https://youtu.be/J6gvc7ICJtoRead the NYT's 100 Best Restaurants In New York City 2025 List here: https://www.nytimes.com/interactive/2025/dining/best-nyc-restaurants.htmlSend in your questions to askdave@majordomomedia.com.Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow.Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial.Submit your favorite food moments in your favorite movies to majorfoodporn.com.Join our community Discord on majordomo.com. Hosts: Dave Chang and Chris Ying Majordomo Media Producers: Kelsey Rearden and David Meyer Spotify Producer: Felipe Guilhermino and T Cruz Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices