Sally Ryan

Editorial: Food & Drink

At Charlie Trotter's in Chicago the green garlic gnocchi is served with celery and preserved mustard.
   
Alinea chef Grant Achatz, right, prepares a tasting menu for his new culinary endeavor, Next, which will open with a menu featuring food from turn of the 20th century France.
   
Oeufs Benedictine are a featured dish at Next, chef Grant Achatz's new restaurant in Chicago.
     
  
Presented on a wooden plank scattered with toasted, shaved coconut, the coconut dessert at Next comes with corn, egg and licorice to mix into the frozen treat.
   
Longman & Eagle, Chicago
   
Curio, the basement bar beneath Gilt Bar in downtown Chicago
     
  
red, tongs, cutlery, heat, lamp, utensil, dinner, buffet, service
   
Chick peas three ways at Girl and the Goat in Chicago
   
On Next's Thai menu, the beef cheek is served with curry, peanut, nutmeg and kaffir lime. The bowls and plates used to serve the food are from Thailand.
     
  
lobster, antennae, fish, meal, dinner, bowl, stew, main course, entree
   
asparagus, purple, green, stalks, bunch, healthy, vegetable
   
A chef with A Razor, A Shiny Knife, a collaborative of professional and amateur chefs in New York, prepares an item from the Alinea cookbook.
     
  
A server prepares for the dinner crowd at Tallgrass in Lockport, Illinois.
  
Barcelona hot chocolate and handmade churros at Xoco in Chicago
   
bread, loaf, wooden chair, bake, crust, dough
     
  
Garam masala
   
Chef Rob Levitt butchers a hog at his restaurant Mado in Chicago's Bucktown neighborhood.
   
A sow and piglets decorate the fence outside Drier's Meat Market in Three Oaks, Michigan. The butcher shop has operated continuously since 1875.