Fine Dining Lead story Casablanca serves the Atlantic first and the kingdom second A two-night Casablanca route contrasts Table 3's 13-table dining room and open-kitchen focus on local catch and garden produce with La Grande Table Marocaine's 23rd-floor staging of Moroccan repertoire and hospitality.
Fine Dining Sep. 13 Alexis Soyer made the grand kitchen portable A history of Alexis Soyer's journey from the Reform Club to Irish relief kitchens and Crimea, where luxury-kitchen thinking became portable equipment, recipes, training and flow.
Fine Dining Sep. 11 Recado negro burns the chile, then teaches bitterness to behave A technique-and-craft explainer on Yucatán's recado negro, where charred chile is rested, ground with warm spice and disciplined through broth, acid or crisp batter so blackness becomes depth rather than spectacle.
Fine Dining Sep. 11 A plate is designed twice: for the eye and for the rush Two professional videos move from plating fundamentals to a 1,000-dish dinner rush, showing why a beautiful plate must guide the eye, divide a shared bite, hold its heat, and remain repeatable at the pass.
