John Sedlar is a chef whose résumé could occupy most of a novel; a mind spinning off in a hundred directions at once, leaving trails to follow, as well as a body of work to be admired. There are at least four separate menus at Rivera now, for instance, exploring Latin America, Mexico and Spain, and for a while he had a separate menu offering dishes from his famous Modern Southwest restaurant in the 1980s. One of his dishes, a pre- and post-Columbian gazpacho, attempts to express 500 years of history in a few tasty ounces of soup. He treats his tortillas, with flowers pressed into them, as... More >>>