Chef Eric Ripert is about to turn 50 now, and his hair has gone steely gray, but he still walks into that kitchen daily, command central for what many call the best fish restaurant in New York, if not the world. He has changed in many ways, but his excitement about the creative possibilities in food has never wavered. Wine Spectator's Harvey Steiman explains.
For the full article, check out the new issue of Wine Spectator, on newsstands July 22, 2014.
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