Chicago chef, author and Alinea Group co-owner who shares the ideas behind his modernist cooking, from playful bites to meals that unfold like theater.
At 100 nudges, fangea sends Grant’s team an official invite.
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Grant’s happenings, collected from public sources, plus his backstory and Starbook, where fans write.
In “The Joke Is On, You,” Grant traces the humor in his cooking back to Thomas Keller. He also shares details of The Aviary’s summer collaboration with Billy Corgan: a melon cocktail called Infinite Melons.
grantachatz.substack.comRead Grant’s essayGrant published “Forty Restaurants, One Address,” looking back at Next’s rotating concepts, tribute menus and kitchen teams. He also described work on a fashion-themed menu.
grantachatz.substack.comRead Grant’s essayIn “The Box We Built,” Grant explains a dish that layers Thai flavors over French skate à la grenobloise. Each substitute also had to be something a bird eats, part of a bird-themed act.
grantachatz.substack.comRead Grant’s essay“A Reason for Classicism” takes fans through a candlelit act in the meal, including turbot with black truffle, cabbage and roasted banana. Grant explains how familiar flavors give guests a pause within a more experimental evening.
grantachatz.substack.comRead Grant’s essayGrant described a dining act built around beeswax, music and a black porcelain sphere containing seven courses. His essay explains how the room and service help shape the food.
grantachatz.substack.comRead Grant’s essayFollow Grant for new dishes and the stories behind them.
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