The 15 Hottest New Restaurants in Paris

Today, Eater returns to Paris to check in on the newest and buzziest dining destinations in France’s restaurant-rich capital. Once again, longtime resident and food writer Alexander Lobrano selects his picks for the unmissable openings of the past 12 months.

“This year’s most eagerly anticipated new restaurant in Paris hasn’t opened yet — Maison by Sota Atsumi, who won rave reviews for his exquisitely creative contemporary French cooking while chef at Clown Bar,” says Lobrano. “But the dining scene here is still sizzling.” He adds that Paris has never been more gastronomically cosmopolitan than it is right this minute, with menus spotlighting cuisines from around the world (Double Dragon, Ibrik Kitchen, Piero TT) like never before, while also placing renewed focus on the cooking of France’s own diverse regions, from Nice to Gascony and beyond (Baieta, Marsan).

For Paris’s essential stalwarts, head to the Paris 38, and for an even more comprehensive look at the City of Light, check out Eater’s Guide to Paris. But here now, the Eater Heatmap to Paris.

Continue at EATER: The 15 Hottest New Restaurants in Paris

Is This Man the Dr. Frankenstein of Beer? 

In a Belgium lab, one scientist is tweaking a more efficient, super-powered yeast — but brewers are turning their backs

Through the winding hallways of the centuries-old University of Leuven in Flanders, Belgium, past the sterile black counters in biological laboratories, buried in the depths of freezers, and suspended in cryogenic slumber, there sleeps a creature feared by the masses.

It’s small — microscopic, in fact — but it packs a punch. The creature is barred from entering certain laboratories in the United States to safeguard against contamination. It’s feared by the general public as an abomination of nature, an organism whose critics say it was created by the hands of man playing god. The creature is the target of lobbyists and NGOs that would like nothing more than for it to be destroyed. But, is this creature — actually a manmade strain of yeast, a single-celled organism humans have been cultivating for at least 7,000 years — just misunderstood?

Read the Full Story at: Is This Man the Dr. Frankenstein of Beer? – Eater