Booting Up

Housemade duck-egg spaghetti with a creamy pork sugo

Booting Up

by Lisa Shames | Photography by Anthony Tahlier | CS magazine | December 22, 2014

When it was announced that Henri, Michigan Avenue’s jewel-box French restaurant, was closing after four years to make way for a more casual Italian spot, I was apprehensive. Reconcepting is rarely a good sign, and so often what appears when the brown paper comes down is a disappointment. Turns out I had worried for nothing. Less than eight weeks after Henri closed, Acanto appeared in its place, so polished it seemed like it had been there all along (excusez-moi, Henri).

MIAM National YoungArts (T-LDR)

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A Mighty Oak

Chef Chad Anderson’s rèsumè includes working at Atlanta hotspots such as Rathbun’s and The Optimist.

A Mighty Oak

by Wendell Brock | Photography by Meredith Fleming | The Atlantan magazine | December 22, 2014

Where in Atlanta can you drape your neck with Kendra Scott baubles, chisel your abs at Exhale’s Core Fusion Barre class, and cut pirouettes at a holiday ice rink before retiring to a world-class steakhouse for a glistening slab of rib-eye?

Ricard 2.0

LE BON TEMPS Chef Will Nolan, of the Viceroy Snowmass, now also oversees Ricard, where he’s spiced up classic French bistro fare with a Southern twist.

Ricard 2.0

by Laurel Miller | Photography by Chris Council and Emily Chaplin | Aspen magazine | December 22, 2014

It’s exceedingly rare for a brand hotel to manage and operate an independent restaurant, but when the opportunity came up to take over Ricard—the Snowmass Village bistro opened just last winter by Los Angeles-based chef Tim Goodell—the Viceroy Snowmass jumped. In late June, Ricard reopened with the Viceroy’s executive chef, Will Nolan, at the helm.

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