ALAN RICHMAN ON FOOD AND WINE
Three years ago, David Chang was an obscure cook with a failing Manhattan noodle bar. Now he is being hailed as the most innovative and exciting chef America has seen in decades. By Alan Richman
GQ's Veteran of Foreign Meals, Alan Richman, returns to Saigon and finds the women are still beautiful, the food is still plentiful, and, best of all, no one's mad at him. From the September 1994 issue of GQ
THE SEVEN TEMPLES OF THE FOOD WORLD
Alan Richman crossed oceans, countries, and continents to eat at the seven greatest dining destinations on earth
Not so long ago, dining in Brooklyn meant grabbing a hot dog while you watched a baseball game. Not anymore. Across the river from Manhattan, the most exciting —and most hidden—dining revolution in years is under way in New York
Never before has one building held more promise for the foodies of the world—more wheels of organic cheeses, more artisanal pancakes, more $8-per-dozen eggs—than a reborn streetcar terminal in San Francisco. Alan Richman chows down in the Ferry Building, the West Coast's new temple of tastes
Want to get rich in Las Vegas? Become a star chef like Emeril or Wolfgang, then get a casino-hotel to spend millions to build you a restaurant and charge almost as much per dish. But in the land of the expense-account dinner, are the new places as good as the originals? Our man walks the strip to separate the culinary winners from the losers
Alan Richman hits the streets of New Orleans to see how the country's most distinctive cuisine has fared after Katrina
Chicago has never been known for its cuisine, but three dynamic young chefs are transforming it into a culinary mecca By Alan Richman
Alan Richman turns the tables on obnoxious waiters, needlessly complicated menus, and confusing wine lists. Here, etched in stone for all posterity, are the 30 commandments
MISS HURLEY WOULD LIKE A PAIR OF CHOPSTICKS
Katie Holmes likes to canoodle at Mr. Chow, while Elizabeth Hurley just likes the noodles. Me, I like the view
10 RESTAURANTS THAT STILL MATTER
Fed up with trendy "eateries" full of attitude and annoyances? Had enough of martini menus, communal tables, and intimidating "concept" food? It's time to rediscover these classic American joints that never go out of style
WHAT TO EAT WITH A $2,000 BOTTLE OF WINE
Exquisite vs. excessive in a culinary clash of two titans
THE 20 HAMBURGERS YOU MUST EAT BEFORE YOU DIE
Alan Richman traveled 23,750 miles and consumed more than 150,000 calories while taking the measure of 162 burgers across the country—with one goal: To find you the best damned assemblage of ground beef and buns this country serves up
The professional Jewish waiter is as endangered as Ratner's broiled kippered herring—and no prettier. Alan Richman looks into the lives and loves of these Lower East Side legends
Not everything that falls from the Afghan sky carries an explosive. Ex-GI Alan Richman, for whom C rations were mother's milk, assesses the quirky contents of those yellow HDRs
WAITER, THERE'S A CLOVEN HOOF ON MY PLATE
Would you like some veal testicles to go with that pig foot? Alan Richman and his iron stomach go in search of the world's weirdest food
Our populist Proust of the dinner table recalls a lifetime of dining out (mostly on an expense account) and the women who shared those meals (most of them wishing they were somewhere else)
Faced with the imminent prospect of a severe diet, our once merry food critic orchestrated one final binge
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