Offering up freshly ground pepper, grated cheese, or anything else for a dish before I've even had time to taste it. How am I supposed to know if it needs pepper? Isn't that what chefs and kitchens are for?
In this year's version of farm-to-table eating, restaurants in big cities are literally raising their roofs, harvesting everything from herbs and chiles to tomatoes and beans. Here are our favorites in extreme locavore dining.
No culture can top the gut-busting pleasure of the American donut. It's the latest iconic food to undergo a renaissance; here are our picks for the best classic and newfangled donut purveyors across the country.