John Kessler
Chain restaurants
This week was Chain Week on the Food & More blog. Every day I visited one branch of a multi-unit restaurant. I tried to get through this exercise not as a vinyl-banquette sociologist but as a restaurant reviewer who wants nothing more than to show people where to dine well and warn them about places to avoid. I pledged not to take any potshots at food-service corporations, American eating habits, other customers and menu lingo.
Jenny Turknett
French Laundry
Thomas Keller signs “The French Laundry Cookbook” with the phrase, “It’s all about finesse.” And it is. You’ll observe the refinement woven into every facet of the dining experience from start to finish. I recently had a meal at at this world-renowned restaurant in Yountville, Calif. Was it everything I expected? Yes and no. Read about my experience and see photographs of each dish on the blog.
Jon Watson
Supper club
Chef Tony Seichrist, a veteran of Holeman & Finch, Five and Ten and the Inn at Serenbe, is throwing his third Food Party supper club on Aug. 24. Seichrist’s dinner, which should draw more than 100 attendees, takes place on a 6 1/2-acre wooded space in North Buckhead. Instead of a traditional supper club, Seichrist and co-creator Meggan Wood were more interested in throwing a Food Party.
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