The idea of organic, nutritional, sustainable cuisine, first replanted in this country by Alice Waters, has since sprouted into a whole-food movement that has widely affected the American diet. Anyone who doubts this observation need only note the crowds strolling through the gargantuan Whole Foods Market. In recent years, raw foodists have taken the purity notion to its extreme, and other cutting-edge culinary concepts, from Ferran Adrià's deconstructions to Heston Blumenthal's molecular gastronomy, are similarly radicalizing our long-held assumptions about cooking and eating. Afterglo -- a new South Beach venture by owner Tim "Tantra" Hogle and chef Michael Schwartz, formerly of Nemo -- huddles under the same... More >>>