Pakta Wire

by Hillary Dixler Canavan@hillarydixler Apr 16, 2013, 2:25pm EDT

Hillary Dixler Canavan is Eater's restaurant editor and the author of the publication's debut book, Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters (Abrams, September 2023). Her work focuses on dining trends and the people changing the industry — and scouting the next hot restaurant you need to try on Eater's annual Best New Restaurant list.

The New York Times interviewed Albert Adrià about his and brother Ferran Adrià's new Barcelona restaurant Pakta. Albert Adrià on the presence of foam in Pakta's Japanese and Peruvian inspired dishes: "There isn't any. Actually, yes, there is foam, in one dessert." For photos of the food, check out Eataku's gallery. [NYT]

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