Chicago chef Grant Achatz talked to the Wall Street Journal about his kitchen, which is filled with normal stuff like "Sriracha sauce, Hellmann's mayonnaise, Heinz ketchup, French's yellow mustard. People think that because I'm a chef my refrigerator is filled with high-end stuff, but we're people." Case in point? "My secret vice is Little Caesars cheese and pepperoni pizza." [WSJ]
Share this story
The Latest
Filed under:
The Feasts We Remember
Eater’s holiday banquet celebrates the food traditions we return to in memory, time and time again
Your Neighborhood Restaurant Now Serves Caviar
Once a luxury reserved for posh dinners, fish roe has become the snack du jour at restaurants across the country — and it’s blurring the lines between casual and formal dining
By
Jaya Saxena