Tastiest New Chefs of 2007

From 'grilled to perfection' to 'garden fresh'

(NEWSER) - Tired of menus that use the same old phrases over and over? So are the food critics at the Chicago Tribune. They nominated nine menu clichés for the compost pile:

• "Grilled to perfection": Subjective to the point of meaninglessness. And why always grilled, and not “boiled” or “baked”? Can only grilling reach perfection?
• "World famous": Almost always an empty boast.
• "Kobe burger": “Kobe” is becoming a general synonym for “high quality”; it doesn't apply unless the beef actually came from Japan.

Food & Wine takes a look at the freshest cooking talent the US has to offer

(NEWSER) - Food & Wine has posted its Best New Chef awards for 2008. Look for their profiles in the July issue, but take a peek at the winners here:

1. Jim Burke: owner of James, a modern Italian restaurant in Philadelphia's Bella Vista neighborhood.
2. Gerard Craft: owner and chef at Niche in St. Louis, where bacon and eggs sandwich and braised pork belly top the menu.

Go beyond the Joy of Cooking with Slate's recommendations

(NEWSER) - What to get the foodie or chef who already has all the classic cookbooks? Slate compiles offbeat favorites recommended by Mollie Katzen, James Oseland and other standout chefs, food editors, and more.

1. Ethan Becker: Cookwise—Less a cookbook than a bible of general cooking knowledge.
2. Dan Barber: The River Cottage Meat Book—"A carnivore's manifesto."
3. Melissa Clark: The Mensch Chef —Traditional Jewish recipe perfection.

New York restaurateur sues, claiming copycat ripped her off

(NEWSER) - Rebecca Charles, chef/owner of the famed Pearl Oyster Bar in Manhattan, is taking her former sous-chef to court, claiming he knocked off her menu and decor for his own New York eatery. Lawyers for Charles, who is seeking unspecified financial damages, said that the owner of Ed's Lobster Bar had stolen her intellectual property, the New York Times reports. More»

Charlie Trotter plans 'sabbatical' after 25 years

(NEWSER) - A Chicago landmark will soon be history. Legendary chef Charlie Trotter is closing his restaurant in August, after a quarter-century of service. It's not a financial matter: "We’ve always been profitable, that’s for sure," he tells the Sun-Times . But Trotter is ready "to put the flag in the sand" and achieve some non-culinary goals, including travel and a graduate degree in philosophy and political theory. More»