Charlie Trotter has started many food trends in the 25 years his restaurant has been open. He was one of the first U.S. chefs to introduce a rotating degustation menu, including one that focused entirely on vegetables. He also pioneered the idea of a chef's table in the kitchen and was a maverick in the field of hyper-seasonal dining long before locavore was a trendy catchphrase, among other things. Let's hope he doesn't start a trend of renowned chefs closing shop while they're still successful. [The Atlantic]
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