The World's 50 Best Restaurants 51-100 List 2017
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James Beard Awards Broadcast Celebrates Honorees and Nominees, Shines a Spotlight on Industry Issues
For Immediate Release September 25, 2020 James Beard Awards Broadcast Celebrates Honorees and Nominees, Shines a Spotlight on Industry Issues NEW YORK, NY (September 25, 2020) – This evening the James Beard Foundation celebrated its 2020 honorees and nominees in a live virtual event broadcasted via Twitter from the host city of Chicago. Foundation CEO Clare Reichenbach opened the show and joined the broadcast from the kitchen of the James Beard House, recognizing the accomplishments of all of the 137 nominees while also identifying the collective duty we have to support independent restaurants during this difficult time. “We are not broken,” she said. “The pandemic exposed the fragility of the restaurant industry as it was, but it has also opened the door to what it might become.” The evening was emceed by Ji Suk Yi, a staple in local Chicago media and television for over 10 years. Ji played host to the broadcast from the show’s headquarters in Chicago and virtually to viewers around the country where this year’s presenters and program participants joined remotely. Chef and TV personality Pati Jinich introduced the America’s Classics honorees and a video package offering an in- depth look at these community staples. This year’s Leadership Awards were recognized throughout the evening with pre-recorded videos highlighting industry changemakers from across the country. The Lifetime Achievement Award was presented by drummer and best-selling author Questlove to Jessica B. Harris, author, editor, and translator of 18 books. Alice Waters, who accepted the Design Icon Award for her restaurant Chez Panisse, also presented the Humanitarian of the Year honor to nonprofit organization Zero Foodprint. -
La Calenda PRIVATE DINING, CATERING & EVENTS FACT SHEET
PRIVATE DINING, CATERING & EVENTS La Calenda PRIVATE DINING, CATERING & EVENTS FACT SHEET LOCATION 6518 Washington Street Yountville, CA 94599 ABOUT La Calenda is located in the heart of Yountville and takes its name from a Oaxa- can parade that traditionally kicks of weddings, graduations and other community celebrations. True to its festive inspiration, the restaurant is meant to be a cheerful gathering place that fosters a spirit of togetherness. DESIGN With vibrant color and whimsy, the spirit of “Calendas” extends to the restaurant’s interior design. Dallas-based Event Designer Todd Fiscus and his team produced the décor, sourcing textiles, furniture and tiles throughout Mexico with reverence to the textures, colors and the country’s history. The dishware is sourced from various Mexican artisans, including colorful hand-blown recycled glassware from Oaxacan studio Xaquixe, and Guamchil wooden plates made by Salvador Cabaas Avilés in the state of Guerrero. FOOD & BEVERAGE With a culinary program led by Chef de Cuisine Kaelin Ulrich Trilling, La Calenda combines traditional Mexican food and fixtures in a family friendly environment. Drawing on the freshest and highest quality ingredients available, and employ- ing traditional cooking methods, the restaurant features dishes from Chef Kaelin’s native Oaxaca while casting a glance across a range of Mexican regional cuisines. La Calenda also features a full-service bar specializing in tequilas, mezcals, and beer, as well as a finely curated list of local and Mexican wines. PROPRIETOR Thomas Keller CHEF DE CUISINE Kaelin Ulrich Trilling GENERAL MANAGER Eric Jeferson EVENTS The La Calenda team will work with you to customize an event that is memorable for you and your guests, including birthday celebrations, rehearsal dinners, casual happy hours, wine dinners, corporate events, and luncheons. -
The Imitation Game
EXT SPRING, when three-Michelin- taxi and into the sweltering Hong Kong heat. “I feel a shrimp and grits dish (in it, the grits are made of star chef Corey Lee opens In Situ, his like I’m 20 again, looking up to all these great chefs, shrimp) from his late, great Manhattan restaurant new restaurant on the ground floor wanting to stage in their kitchens.” wd-50. “The guy’s no joke. If I had to compile a short- of the significantly expanded San Lee has flown to Hong Kong—where he has trav- list of people with whom I’d be comfortable making Francisco Museum of Modern Art, eled more than a dozen times to source his sea my food, he’d be right at the top. He’s an amazing tal- none of the dishes on the menu will be cucumber spines, among other delicacies—to learn ent.” Boulud points out that camaraderie influences Nhis own. “I want to do something that best represents three recipes bound for In Situ. When reaching out today’s cooking scene like an ingredient. “It’s so what a museum does,” says Lee from the backseat of to chefs, Lee, still figuring out how many dishes much about exchange, fraternity and collaboration,” a taxi, 7,000 miles from home, zooming around Hong would appear on his menu at the same time, asked he says. “This is the next step in that movement.” Kong with curatorial intent. “I’m thinking of it as a how they wanted to transmit their knowledge. Daniel Still, asking creative talents in any discipline food exhibition.” Boulud emailed back with page numbers from one of to reveal secrets of their signature works, with Since leaving the French Laundry and Per Se his books: a section detailing his Black Tie Scallops, the intention of re-creating them, is no small after nearly a decade of service and opening Benu a dish that goes back to New Year’s Eve 1986, at Le request. -
ZAGAT SURVEY SUMMARY 2007 New York City Restaurants
ZAGAT SURVEY SUMMARY 2007 New York City Restaurants Number of Restaurants Surveyed: 2,014 Gender: Number of Surveyors: 31,604 Male: 46% Total Restaurant Meals per Year: 5.6 Million Female: 54% Age: Avg. Meals Out per Week per Surveyor: 3.4 20s: 15% Avg. Meals per Surveyor per Restaurant: 11.0 30s: 28% Total Restaurant Meals per Day: 15,300 40s: 18% Est. # of Meals per Restaurant: 2,100 50s: 20% 60+: 19% Top Newcomers: Rated Other Major Arrivals 25 – Telepan Barça 18 Fatty Crab Orchard, The Blaue Gans Harry’s Steak Ureña Brasserie Ruhlmann Industria Argentina 24 – A Voce Buddha Bar Japonais 23 – Morimoto Chinatown Brasserie L’Atelier/Joël Robuchon Country Colors Le Cirque Del Posto Craftsteak Little Owl Cookshop Dani Parea Buddakan Degustation Porter House NY Bouchon Bakery Destino Quality Meats 22 – Café d’Alsace Devin Tavern Sfoglia Antonucci Dona Trestle on Tenth Phillippe Dressler Valbella Ten Most Popular Places (2006 rank): Top Ten Food Rankings (2006 rank): 1. Gramercy Tavern (1) 1. Le Bernardin (1) 2. Union Square Cafe (2) 2. Daniel (2) 3. Le Bernardin (5) 3. Sushi Yasuda (5) 4. Babbo (3) 4. per se (3) 5. Peter Luger (9) 5. Peter Luger (Brooklyn) (8) 6. Bouley (8) 6. Gramercy Tavern (6) 7. Gotham Bar & Grill (6) 7. Café Boulud (13) 8. Daniel (4) 8. Bouley (4) 9. Jean Georges (11) 9. Jean Georges (9) 10. Blue Water Grill (7) 10. Annisa (24) Top Five Decor Rankings (2006 rank): Top Five Service Rankings (2006 rank): 1. Daniel (1) 1. per se (1) 2. Asiate (7) 2. -
Mr. Kerry Heffernan Biography Born in Pennsylvania and Raised In
Mr. Kerry Heffernan Biography Born in Pennsylvania and raised in Connecticut, Kerry Heffernan began working in restaurants at age 15. Following high school, Kerry bicycled through Europe, eventually setting up camp in the South of France baking croissants. He returned home to attend the Culinary Institute of America, graduating second in his class. After spending another year cooking and traveling throughout Europe, Kerry came back to New York City, honing his skills at such highly regarded restaurants as Montrachet, Le Régence, Restaurant Bouley and Mondrian with Tom Colicchio before landing his first job as Chef de Cuisine at One Fifth Avenue. Kerry later became the Executive Chef of the Westbury Hotel's famed Polo Restaurant, training ground of such extraordinary talents as Thomas Keller and Daniel Boulud. Soon afterward Kerry opened Union Square Hospitality Group's Eleven Madison Park as Executive Chef and eventually became partner. Under his leadership, the restaurant received numerous accolades, including a tie with Per Se on Zagat Survey's "Top 20 Most Popular Restaurants in New York," The James Beard Foundation's Award for Outstanding Service in America, and Esquire Magazine's "Best New Restaurant." Kerry is currently Chef at Grand Banks, a seasonal Oyster Bar and galley on the deck of a historic cod fishing schooner moored at Pier 25 New York. He previously spent a five-year tenure as Executive Chef of New York City's South Gate, and created the restaurant at "15 CPW," a private restaurant at Manhattan's toniest address. Kerry remains active outside the kitchen in philanthropy, serving on the City Harvest Food Council and cooking for Share Our Strength, Project by Project, and both the Central Park and Madison Square Park Conservancies and as an advisor to several nonprofit agencies charged with seafood sustainability and conservation. -
Best Wine Restaurants the Definitive List of Where to Drink & Dine Right Now
WINES A NEW DAY FOR AMERICAN WINE BEER 500+ REVIEWED MUSCADET RENEGADES TRENDS AUGUST 2018 AMERICA’S BEST WINE RESTAURANTS THE DEFINITIVE LIST OF WHERE TO DRINK & DINE RIGHT NOW Chef Katianna Hong and Sommelier David Kasper, The Charter Oak, St. Helena, CA 100AMERICA’S BEST WINE RESTAURANTS 2018 Every year, the editors of Wine Enthusiast drink and dine their way around the country, seeking out the best and brightest wine-integrated eateries of the moment. Our selection isn’t a ranking of wine lists, or even a comprehensive survey of every good wine restaurant in the U.S. Instead, it is a subjective culling of restaurants where wine is clearly loved in a way that jives with our own mission, and where, in our experiences, the wine, food, service and atmosphere are all exceptionally united. Cheers! Chef/Owner Amanda Wine Enthusiast · By the editors of Section Editor Nils Bernstein Cohen and Wine Director Lauren Friel of Dirt Candy in New York City 46 | WINE ENTHUSIAST | AUGUST 2018 2 0 1 AMERICA’S 1OO BEST WINE RESTAURANTS 8 Meritage Spoon and Stable RN74 Willows Inn on Lummi Island Bisl Food Hen of the Wood Dri!er’s Wife Loyal Nine Menton Taberna de Haro Ava Gene’s Castagna Le Pigeon Jamestown Fish Prime + Proper Trattoria Stella Adega The Whelk Atelier Crenn / Bar Crenn The Love Californios The Boiler Room Restaurant Agern Vetri Cucina Ninety Acres The Charter Oak Cote Aureole Las Vegas at Natirar Alinea Coi Picasso Wildflower Café Dirt Candy Bellemore Compline Wine Bar Restaurant Guy Savoy Fish & Game Oriole and Restaurant Glitretind Beholder -
PRIVATE DINING WE THANK YOU for Considering Per Se for Your Special Occasion and Are Happy to Present You with Our Private Dining Options
PRIVATE DINING WE THANK YOU for considering Per Se for your special occasion and are happy to present you with our private dining options. We want to ensure that your event creates the most memo- rable experiences for you and your guests. Our goal is to work with you in personaliz- ing your event and offering you options that will complement your needs. Once you have reviewed the enclosed private event infor- mation, please do not hesitate to contact the private dining department to arrange a tour of the private dining rooms, or simply to ask any questions you might have. Per Se Private Dining: 212.823.9349 OPENED IN 2004 by Chef Thomas Keller, Per Se is located at Ten Columbus Circle on the fourth floor of the Time Warner Center and features strik- ing views of Central Park and Columbus Circle. The three-star Michelin restaurant offers contem- porary American cuisine with traditional French influences. THE PER SE EXPERIENCE is founded on the nine-course tasting menu, enjoyed every evening by guests in our Main Dining Room. For private events at Per Se, we recognize the need for a more tailored experience. You may select from a variety of tasting menu formats including the four-, five-, seven- and nine-course menus. Our chef is happy to design a personalized menu for your event inspired by the freshest products available at the market and from our purveyors. THE PRIVATE WEST ROOM The West Room accommodates up to 66 guests for seated events or 120 guests for standing receptions. The room was designed to offer an elegant space reminiscent of a Parisian living room. -
THE FRENCH LAUNDRY Thomas Keller's Napa Valley Icon Reopens with a Stellar New Wine List
THE FRENCH LAUNDRY Thomas Keller's Napa Valley icon reopens with a stellar new wine list BY HARVEY STEIMAN BEFORE CHEF-OWNER THOMAS KELLER CLOSED the French Laundry in 2004 for remodeling, the Napa Valley restaurant had only a tiny wine cellar plus some off-site storage. Keller barely had room to accommodate a 550-selection wine list-not a bad size, but hardly in keeping with the restaurant's exalted reputation for dining. "I had to be in New York to get Per Se going," Keller recalls, "so it seemed like a good time to expand the kitchen at French Laundry and, while we were at it, add some wine storage." Mission accomplished. As of the Restaurant Awards entry deadline earlier this year, the French Laundry offered a wine list of 1 ,800 labels, backed by an inventory of 12,500 bottles (those numbers have since increased). Two new wine cellars on-site house the bottles needed for daily use. A 2,000-bottle "cellar du jour" was built around a tree and opens onto the space betwe(:n the dining room and kitchen. Around back, storage for 6,500 bottles holds backups. The rest are kept at Vintrust, a nearby storage facility with next-day delivery. Texan Paul Roberts left Cafe Annie in Houston in 2003 to join up with Keller as wine director. He's now in charge of all of Keller's restaurants, which include Per Se in New York and Bouchon in Napa Valley and Las Vegas. Roberts has filled the French Laundry's new cellar with the blue- chip bottlings from France and California that he quickly learned Keller's customers want. -
Profiles: a Man of Taste : the New Yorker 12/30/12 7:01 AM
Profiles: A Man of Taste : The New Yorker 12/30/12 7:01 AM PROFILES A MAN OF TASTE A chef with cancer fights to save his tongue. by D. T. Max MAY 12, 2008 he entrance to Alinea, a restaurant in the Lincoln Park T neighborhood of Chicago, is unmarked. Visitors pass through gray metal doors, go down a narrowing corridor, and arrive at a set of doors that slide open automatically. The diner walks into Alinea just to the side of the kitchen, which lacks a big oven or hanging pots. Instead, there are gleaming low stainless-steel tables, ceiling lighting of the type found in a conference room, and gray area rugs. On the wall are large sheets of poster board covered with sketches, in black ink, of dishes that Alinea’s chef, Grant Achatz, is thinking about adding to the menu. When I visited on a Tuesday evening in April, there was a drawing of what looked like a flag; in fact, it was a slice of Wagyu beef attached to a pair of chopsticks held up by a base. Grant Achatz torching cinnamon. Photograph by Ethan Levitas. Another sketch depicted “edible string,” made from corn silk or herb stems. In a third image, a sphere had been divided into three concentric layers: a core of strawberry, a middle of Niçoise olives, and a crust of white chocolate flavored with violet. Alinea is closed on Tuesdays, but Achatz, who is thirty-four, was working on new dishes—he tries to change his menu every season. He likes to come up with new culinary ideas late at night, when the restaurant is empty, sketching various “prototypes” on pads of paper. -
Sushi Inoue, First-Ever Restaurant Awarded One Star in Harlem!
PRESS RELEASE Boulogne-Billancourt, November 17, 2016 Sushi Inoue, first-ever restaurant awarded one star in Harlem! Aska awarded two stars in the MICHELIN guide New York City 2017; 12 new restaurants awarded one Star Michelin is pleased to unveil the new selection in the MICHELIN Guide New York 2017, which highlights a total of 857 restaurants, including 77 starred- establishments. In this new selection, all the three starred restaurants maintain their distinction this year: Cesar Brooklyn Fare , Eleven Madison Park , Jean-Georges , Le Bernardin , Masa and Per Se . Located in Brooklyn in the shadows of the historic Williamsburg Bridge, Aska guets two stars in the MICHELIN guide 2017. After renovating and relocating to a more spacious and larger kitchen that seems to further unleash the talents of Chef Frederik Berselius and his skilled team, the restaurant continues to deliver a contemporary cuisine with Scandinavian influences. Aska is one of 12 Brooklyn starred restaurants on this year’s list. The Modern , located in Midtown at the Museum of Modern Art remains two stars. This highly respected New York restaurant flourished again despite closing its doors for a time this summer to undertake a complete kitchen renovation and refreshed dining room. On the one-star front, 12 new eateries have gained this prized culinary distinction in the new edition of the Michelin Guide. Chelsea’s La Sirena and Ushiwakamaru restaurants were awarded one star. La Sirena represents the latest culinary venture from celebrity chef Mario Batali who has selected Chef Josh Laurano— who honed his skills at Del Posto and Babbo — to prepare a New York-style Italian menu. -
2017 James Beard Foundation Awards Restaurant and Chef Semifinalists Announced
2017 James Beard Foundation Awards Restaurant and Chef Semifinalists Announced NEW YORK, NY (February 15, 2017) - The James Beard Foundation announced today its list of FOR Restaurant and Chef Award semifinalists for the 27th annual James Beard Foundation Awards. Selected from a list of over 24,000 online entries, the prestigious group of semifinalists in 21 categories represents IMMEDIATE a wide range of culinary talent, from exceptional chefs and dining destinations in ten different regions RELEASE across the U.S., to the nation’s top wine and spirits professionals, best new restaurants, rising star chefs, Press Contacts: James pastry chefs, and bakers. See this year’s full semifinalist list at the end of this press release or online at Beard Foundation jamesbeard.org/awards. Mary Blanton Ogushwitz / Jane Shapiro On Wednesday, March 15, 2017, the Foundation will announce the final nominees for all award Magrino categories during a press conference at a.o.c. restaurant in Los Angeles, California. Nominations will also 212 957 3005 be announced live via the Foundation's Facebook Live video feed at facebook.com/beardfoundation and [email protected] in real time on Twitter at twitter.com/beardfoundation. [email protected] Winners of the 2017 James Beard Media Awards will be announced on Tuesday, April 25, 2017, at an exclusive event honoring the nation's top cookbook authors, culinary broadcast producers and hosts, and food journalists at Pier Sixty at Chelsea Piers in New York City. Winners of the remaining awards will be announced at the James Beard Foundation Awards Gala at the Lyric Opera of Chicago on Monday, May 1, 2017. -
Waiting Tables at Top-Tier Restaurants Is New Career
This copy is for your personal, non-commercial use only. To order presentation-ready copies for distribution to your colleagues, clients or customers visit https://www.djreprints.com. https://www.wsj.com/articles/waiting-tables-at-toptier-restaurants-is-new-career-path-for-ivy-league-and-culinary-school-grads-1388522583 Waiting Tables at Top-Tier Restaurants Is New Career Path for Foodies Head waiters can earn $80,000 a year or more including tips, versus $45,000 for a line cook working longer hours By Alina Dizik Dec. 31, 2013 343 pm ET It only took eight years and a bachelor's degree, but Leah Beach has finally stopped hearing her least-favorite question: What do you really plan to do for a living? Ms. Beach is already doing it, as a server at restaurant L20 in Chicago. She meticulously assembles and arranges place settings for the restaurant's 14-course $210 tasting menu. She learns about foods and dishes like velvet crab, matsutake mushrooms and craquelin bread and curates it all into engaging talking points for each new party of guests. "I'm not just listing off a series of ingredients," says Ms. Beach, 31, who moved to Chicago from Minneapolis in 2011 to pursue her food career. "I'm telling them a bit of a story." Far from biding time before the next acting audition, many of the newest generation of servers at the nation's top restaurants are waiting tables as a way to hone their chops for a career in restaurant management. They are coming out of top culinary and Ivy League schools, and they consider themselves professionals.