Food Stories

Will Goldfarb makes his Chef's Table debut

'After el-Bulli, the new minimum standard was to be the best in the world,' he says of his early days in Spain Will Goldfarb makes his Chef's Table debut

Harry Styles drops in on Massimo Bottura

The singer ate in the cellar at Osteria Francescana on the Italian leg of his European tour Harry Styles drops in on Massimo Bottura

Patois - Where Chefs Eat in New Orleans when they desire buttermilk biscuit and fried rabbit in a neighbourhood setting

Aaron Burgau's Louisianan take on classic French cooking makes it to the new edition of our restaurant guide

Patois - Where Chefs Eat in New Orleans when they desire buttermilk biscuit and fried rabbit in a neighbourhood setting

Aina - Where Chefs Eat in San Francisco when they want a taste of the Hawaiian landscape in an urban setting

Big Island-born chef Jordan Keao describes his restaurant as a love letter to Hawaii - Where Chefs Eat agrees



Aina - Where Chefs Eat in San Francisco when they want a taste of the Hawaiian landscape in an urban setting

Why Will Goldfarb makes room for Ernest Hemingway, Haruki Murakami, Oscar Wilde (and Jackie Collins)

The Room for Dessert chef on how the classics became key ingredients in his incredible desserts Why Will Goldfarb makes room for Ernest Hemingway, Haruki Murakami, Oscar Wilde (and Jackie Collins)

Neptune Oyster - Where Chefs Eat in Boston when they're more than happy just to perch on a stool at the marble bar

Does this place in the north end of the city serve the best chowder in Boston? One chef in our guide thinks so…
Neptune Oyster - Where Chefs Eat in Boston when they're more than happy just to perch on a stool at the marble bar

Boka - Where Chefs Eat in Chicago when they want a backdrop of North Carolina moss and living staghorn ferns

Kevin Boehm and Rob Katz's Chicago place is a great mix of elegant and quirky - and that goes for the food too Boka - Where Chefs Eat in Chicago when they want a backdrop of North Carolina moss and living staghorn ferns

Jeremy Fox turns carrots into everything from pasta to crumble

It’s International Carrot Day! Here’s why the award-winning chef and Phaidon author loves this versatile vegetable Jeremy Fox turns carrots into everything from pasta to crumble

Otium - Where Chefs Eat in LA when they want trendy, sleek, modern - and a massive amount of sparkle

The dishes at this ambitious restaurant are unexpected but familiar, and straight from California’s open heart Otium - Where Chefs Eat in LA when they want trendy, sleek, modern - and a massive amount of sparkle

What to expect from Danny Meyer’s New York taco stand

The man behind Shake Shack promises to bring his take on Mexican food to the Williamsburg waterfront What to expect from Danny Meyer’s New York taco stand

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ABOUT PHAIDON

Phaidon is the premier global publisher of the creative arts with over 1,500 titles in print. We work with the world's most influential artists, chefs, writers and thinkers to produce innovative books on art, photography, design, architecture, fashion, food and travel, and illustrated books for children. Phaidon is headquartered in London and New York City.
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