Some places aren't just restaurants; they're institutions. Chez Panisse certainly falls in that category. Its founder, Alice Waters...

In the kitchen, unitaskers are anathema. All those avocado slicers and egg peelers and meat shredders  just do the same things you can do...

My first taste of chef Shuji Hiyakawa's food came at an event last spring hosted by the Japanese Consulate in Miami, described as "...