Life, on the Line is the forthcoming memoir of chef Grant Achatz about his early life, his training at The French Laundry under Thomas Keller, the opening of the reigning Best Restaurant in America, and his diagnosis of a life-and career-threatening illness. Somewhat unusually, the book was jointly written by Achatz and Nick Kokonas, his friend and business partner. The newly launched companion web site has more info, including excerpts.
“Chef, you have Ruth Reichl on line two,” one of the reservationists whispered to me as I peeled asparagus. I walked to the host area and saw the light for line two blinking; I grabbed the handle and pushed the button.
After exchanging greetings she spoke up. I was wildly and unexpectedly nervous.
“Grant, I don’t know if you know this, but every five years Gourmet does a restaurant issue where we rank the fifty best restaurants in the country.” I told her I recall seeing it back in 2001, and remembered that Chez Panisse coming in at number one and the Laundry at three.
“Well, the issue will come out this October, and I wanted to call you personally and tell you that we have chosen Alinea to be on the list.” She paused for dramatic effect. “At number one.”