Of all the tongues in all the mouths of all the chefs in the world, the one belonging to Alinea’s Grant Achatz has to count among the most illustrious. Taste is by no means the only — or even the primary — sense that Achatz courts. But none of his storied theatricality and avant-garde verve would matter as much if not for the way his food works, simply, as food. All of this made Achatz’s sudden and startling bout with fate three years ago like the stuff of Greek ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!