Wine Enthusiast Magazine's Editors and Tasters Have Mapped out America's 100 Best Wine Restaurants O

Total Page：16

File Type：pdf, Size：1020Kb

east your eyes on this: Wine Enthusiast Magazine’s editors and tasters have mapped out America’s 100 Best Wine Restaurants of 2011. Our editors scanned the states in search of the hottest spots to savor wine and delicious bites. But that’s not all. We’ve sourced recipes for wine lovers and scored interviews with SEATTLE top chefs and sommeliers to stuff this issue with tips, tricks and insider information on America’s best din- ing destinations. Canlis WOODINVILLE The Herbfarm Chef’s Table, Iowa City CHICAGO Barcelona, Greenwich, CT Avenues Blackbird PORTLAND Charlie Trotter’s BOSTON BEAST Frontera Grill Craigie on Main Portland City Grill Longman & Eagle Menton Rainbow Ranch Lodge, Big Sky L20 Troquet Spiaggia BEVERLY HILLS Culina Cut by Wolfgang Puck LAS VEGAS Blue Hill at Stone Barns, Pocantico Hills, NY NEW YORK CITY Spago Beverly Hills Andre’s Crabtree’s Kittle House, Chappaqua, NY ABC Kitchen CARMEL VALLEY Aureole Adour Marinus B&B Ristorante A Voce HEALDSBURG L’Atelier de Joël Robuchon PHILADELPHIA Casa Mono and Joël Robuchon Cyrus Sage Alma de Cuba Daniel LOS ANGELES DENVER Le Bec Fin Del Posto Hatfield’s Frasca Food and Wine BALTIMORE Eleven Madison Park The Bazaar by José Andrés ASPEN Charleston GILT WP24 Montagna at the Little Nell Gramercy Tavern NAPA Jean Georges Annie Gunn’s, Chesterfield La Toque Le Bernardin OAKLAND Proof on Main, Louisville WASHINGTON D.C. Marea Commis Art and Soul Minetta Tavern RUTHERFORD Birch & Barley Per Se Auberge de Soleil CityZen Picholine SAN DIEGO Sho Shaun Hergatt Addison at The Grand Del Mar ATLANTA The Lambs Club The Anasazi Restaurant, SAN FRANCISCO Bacchanalia Veritas Santa Fe Gary Danko Miller Union Deseo, Scottsdale Millennium Restaurant Quince CHARLESTON RN74 Circa 1886 The Slanted Door Charleston Grill Wayfare Tavern SANTA MONICA LAKE BUENA VISTA Sonoma Wine Garden AUSTIN Jiko-The Cooking Place Valentino’s Lake Austin Spa Resort MIAMI ST. HELENA DALLAS Baires Grill The Restaurant at Meadowood Al Biernat’s Hakkasan YOUNTVILLE Crush Wine Bistro and Cellar, Anchorage The Mansion Restaurant Prime One Twelve étoile Restaurant Stephan Pyles PALM BEACH The French Laundry HOUSTON NEW ORLEANS Angle Redd Pappas Bros. Steakhouse August TAMPA Samba Grill Commander’s Palace Bern’s Steak House Emeril’s Gautreau’s.

Copy Link

Recommended publications

Music for Medicine
The Open Medical Institute • Salzburg Weill Cornell Seminars Music for Medicine Benefit Concert with Members of the Vienna Philharmonic Orchestra December 2nd, 2015 Zankel Hall at Carnegie Hall 57th Street at 7th Avenue, New York City The American Austrian Foundation, Inc. The Faculty of the SALZBURG WEILL CORNELL SEMINARS and the OPEN MEDICAL INSTITUTE invite you to attend an evening of Music for Medicine Wednesday, December 2nd, 2015 Zankel Hall at Carnegie Hall New York City 7:00 pm CONCERT Members of the Vienna Philharmonic Orchestra Ludwig van Beethoven: String Quartet No. 10 in E flat major (“Harp”), Op 74 Bedrich Smetana: The Moldau, Op. 43. Arrangement for Harp by Hans Trnecek Claude Debussy: Danse sacrée et profane for Harp and Strings 8:30 pm DINNER, LIVE AUCTION AND RAFFLE DRAWING Rohatyn Room Festive attire RSVP by November 16th, 2015 Presented by Auction Items Auctioneer, Peter Costanzo, Doyle New York I. NIGHT AT THE METROPOLITAN OPERA VII. RELAX AT DAISY SOROS’ JAMAICAN HOME Two Orchestra Tickets to Le Nozze di Figaro on Villa Vista Del Mar sleeps six, with a staff of six, has February 25th, 2016. its own infinity pool; is steps from the beach, tennis, and an 18 hole championship golf course. Available II. PRIVATE WINE TASTING WITH ALDO SOHM mid-April through mid-November 2016. 2008 best sommelier in the world, Aldo Sohm of Le Bernardin and Aldo’s Wine Bar will host a private VIII. SALZBURG WHITSUN FESTIVAL FOR TWO wine tasting for you and your guests. Salzburg Festival President, Helga Rabl-Stadler, invites two to the premiere and cast party of West Side Story III.
[Show full text]
ANV 2010 Saturday Mens Culinary Team
Auction Napa Valley 2010 Men’s Team Chefs Bios: Saturday Lunch at Meadowood Octavio Becerra of Palate, Los Angeles Octavio’s culinary career was inspired by a chance meeting with Chef Joachim Splichal during the summer of 1984. After that profound encounter, Splichal mentored his young protégé, first in the kitchen of Max Au Triangle restaurant in Beverly Hills, and then in France and Spain, where Splichal arranged for Becerra to work for two years in some of Europe’s two and three star Michelin restaurants. Shortly after Becerra’s return to the US, Splichal opened Patina Restaurant and Becerra again joined his mentor. Just one year later, he was named executive chef of the renowned restaurant. Together, they then opened the first of the Pinot restaurants, Pinot Bistro in Studio City, with Becerra as the executive chef and partner. Since then, Becerra has been instrumental in the success and growth of The Patina Group, playing a major part in the launches of each new restaurant. As Vice President, Chef and Co Founder of The Patina Group, Becerra supervised the daily operations of 12 of the 30 plus Patina Group restaurants. Becerra’s fingerprint on the culinary identity and brand of The Patina Group played a vital role in the evolution of The Patina Group. Becerra has also accumulated accolades from the critics. The James Beard Foundation nominated him twice for “Rising Star Chef of the Year”, he has been featured in Bon Appétit magazine, and Nations Restaurant News featured him as one of the nations “50 New Taste Makers.” After sixteen years, Becerra departed The Patina Group to pursue his own venture.
[Show full text]
Local Restaurants
Restaurants in Midtown West Bond 45 212-869-4545 www.bond45.com - Private Area (section of restaurant) Becco 212-397-7597 www.becconyc.com - Private Room Blue Fin 212-918-1400 www.brguestrestaurants.com - Private Room Carmine’s 212-221-3800 www.carminesnyc.com - Private Room db Bistro Moderne 212-391-2400 www.danielnyc.com Del Frisco 212-575-5129 www.delfriscos.com - Private Room Ruby Foo’s 212-489-5600 www.brguestrestaurants.com - Private Area (section of restaurant) Virgil’s BBQ 212-921-9494 www.virgilsbbq.com China Grill 212-333-7788 www.chinagrillmgt.com - Private Area (section of restaurant) Benjamin 212-297-9177 www.benjaminsteakhouse.com Private Room Thalia 212-399-4444 www.restaurantthalia.com - Private Area (section of restaurant) Kellari Taverna 212-221-0144 www.kellari.us - Private Room Osteria Al Doge 212-944-3643 www.osteria-doge.com New York City Restaurant Suggestions (Comments & opinions are provided by Zagat Survey 2005) Within Walking Distance from Hotel: Osteria al Doge: 142 W. 44th St. (bet. B'way & 6th Ave.) New York, NY, 10036 (212) 944-3643A A “standout” in a “sea” of Times Square Italians, this “dependable” Venetian gives ticket-holders a taste of “quality” cuisine, then “gets ’em out in time for the show”; “unless you sit upstairs”, “be prepared to scream” at your dinner partner since it gets “loud.” *No Private Room Available* Bond 45 154 W. 45th St. (bet. 6th & 7th Aves.) Manhattan, NY 10036 212-869-4545 www.bond45.com “Restaurateur Shelly Fireman (Shelly's New York, Trattoria Dell'Arte et al.) takes on the Theater District with this nostalgic new Italian named after its former tenant, a men's clothier that was a longtime Times Square landmark; the sprawling, multilevel setup is echoed in a broad menu emphasizing antipasti and steaks, while the retro, Sardi's-esque design adds to the time-warp mood.” Sushizen 108 W.
[Show full text]
Private Dining Options Based on the Size of Your Group
P R I V A T E D I N I N G 1 0 1 5 S e v e n t h S t r e e t N W W a s h i n g t o n , D C 2 0 0 0 1 Thank you for thinking of Kinship for your special occasion. Opened in 2016 by Chef Eric Ziebold and partner Celia Laurent, Kinship is located in the Mount Vernon-Shaw neighborhood at the heart of Washington, D.C., steps away from the Convention Center, in a historic building dating back to 1907. Kinship is Chef Ziebold’s vision of what the modern American restaurant can be and offers an à la carte menu celebrating the rich diversity of influences that have come to shape American cuisine. We offer different private dining options based on the size of your group. Combined with the award-winning contemporary cuisine of Chef Eric Ziebold, extensive wine selections, impeccable service staff and our event coordination experience, our team will design a truly memorable event for you and your guests. Once you have reviewed the enclosed information, please do not hesitate to contact us to arrange a tour of the restaurant, or simply answer any questions you may have. THE PRIVATE DINING ROOM Designed by acclaimed designer Darryl Carter and framed by a gallery wall of original artworks and paneling by local artist Margaret Boozer, Kinship’s private dining room is elegant and intimate and offers seating for up to 18 guests. THE FIREPLACE LOUNGE The semi-private fireplace lounge is available for up to 12 guests and perfect for drinks and hors d’oeuvres or coffee and after-dinner drinks.
[Show full text]
American Paintings, Furniture & Decorative Arts
AMERICAN PAINTINGS, FURNITURE & DECORATIVE ARTS INCLUDING PROPERTY FROM THE COLLECTION OF FRANK AND CLAIRE TRACY GLASER Tuesday, October 8, 2019 NEW YORK AMERICAN PAINTINGS, FURNTURE & DECORATIVE ARTS INCLUDING PROPERTY FROM THE COLLECTION OF FRANK AND CLAIRE TRACY GLASER AUCTION Tuesday, October 8, 2019 at 10am EXHIBITION Friday, October 4, 10am – 5pm Saturday, October 5, 10am – 5pm Sunday, October 6, Noon – 5pm LOCATION Doyle 175 East 87th Street New York City 212-427-2730 www.Doyle.com Catalog: $10 The Marian Sulzberger Heiskell & Andrew Heiskell Collection Doyle is honored to present The Marian Sulzberger Heiskell and Andrew Heiskell Collection in select auctions throughout the Fall season. A civic leader and philanthropist, Marian championed outdoor community spaces across AMERICAN New York and led a nonprofit organization responsible for restoring the 42nd Street theatres. She was instrumental in the 1972 campaign PAINTINGS, SCULPTURE & PRINTS to create the Gateway National Recreation Area, a 26,000-acre park with scattered beaches and wildlife refuges around the entrance to the New York-New Jersey harbor. For 34 years, she worked as a Director of The New York Times, where her grandfather, father, husband, brother, nephew and grand-nephew served as successive publishers. Her work at the newspaper focused on educational projects. In 1965, Marian married Andrew Heiskell, the Chairman of Time Inc., whose philanthropies included the New York Public Library. The New York Times The New York Property from The Marian Sulzberger Heiskell and Andrew Heiskell Collection comprises lots 335-337, 345-346, 349, 354 in the October 8 auction. Additional property from the Collection will be offered in the sales of Fine Paintings (Oct 15), Prints & Multiples (Oct 22), English & Continental Furniture & Old Master Paintings (Oct 30), Impressionist & Modern Art (Nov 6), Post-War & Contemporary Art (Nov 6), Books, Autographs & Maps (Nov 12), Bill Cunningham for Doyle at Home (Nov 26) and Photographs (Dec 11).
[Show full text]
@Tomcolicchio + @Gailsimmons Talk Food and Temple Court in New Downtown Alliance Video
FOR IMMEDIATE RELEASE Contact: Elizabeth Lutz, 212.835.2763, [email protected] @TomColicchio + @GailSimmons Talk Food and Temple Court in New Downtown Alliance Video NEW YORK (March 1, 2018) – Chef and Restaurateur Tom Colicchio sat down with fellow Top Chef judge Gail Simmons for an inside look at his restaurant Temple Court in the latest video from The Alliance for Downtown New York. Located in The Beekman Hotel, Temple Court has earned high marks for both Chef Colicchio's signature style and seasonal take on classic dishes as well as for the restaurant and bar's meticulously appointed decor. Here he tells us how the restaurant pays homage to the neighborhood's history. Watch the video at: http://twn.nyc/TempleCourt "A lot of what we do here at Temple Court starts with this idea of bringing back the classics and making them modern. It's all a metaphor for what's going on Downtown. What's old is new, what's new is old - it's all coming back again," notes Chef/Owner Colicchio. "Walking from the Oculus to Temple Court, you can literally visit the future and the past of Lower Manhattan within 15 minutes," adds Simmons. Temple Court was one of the most highly anticipated restaurant openings in Lower Manhattan and is part of the wave of established names and up-and-coming food stars joining the neighborhood's ranks. On the horizon, additional Lower Manhattan restaurant openings will include projects from: - Andrew Carmellini (The Dutch), - Jean-Georges Vongerichten (ABC Kitchen, Jean-Georges), - Daniel Humm and Will Guidara (Eleven Madison Park), - Danny Meyer (Gramercy Tavern), - David Chang (Momofuku) and - James Kent (Nomad).
[Show full text]
Auction Lots Contained in the Catalogue
Dear Friends, The exciting, two-night event we know as ShuttleCork is in its seventh year and has earned its reputation as an exceptional event in every way. Guests know they will enjoy themselves and have access to superlative winemakers and exclusive wines, while at the same time supporting the world-class programs at The Nelson-Atkins Museum of Art. Likewise, visitors to the Nelson-Atkins know when they walk through the doors that their experience will be exceptional. This June, we bring you 30 Americans, contemporary art by many of the most important African American artists of the past four decades. In November, our visitors will discover the treasures from a royal tomb with Queen Nefertari: Eternal Egypt, an exhibition featuring one of Egypt’s greatest archaeological findings: the powerful, fascinating, and celebrated Nefertari. Exhibitions such as these would not happen if not for our generous donors! The guiding principles behind ShuttleCork were conceived and nurtured by our founding chairs Mary Bloch and Paul DeBruce. ShuttleCork 2019 welcomes Greg Maday as a co-chair; he will carry the mission forward with Mary Bloch. The event will continue to honor the brilliant idea that accomplishes two exceptional goals: raise funds to support the Nelson-Atkins, and bring a new set of enthusiasts to the museum. In the years since it began, ShuttleCork has raised more than $5 million to benefit the Nelson-Atkins, and it has been named one of the top multi-day fundraising events in the city. Most importantly, ShuttleCork has brought new friends to the museum, not simply as guests, but as instant supporters of our institution.
[Show full text]
Copyrighted Material
09_573837 ch05.qxd 12/14/04 11:17 PM Page 85 5 Family-Friendly Dining In the gastronomic universe, New revolving showcase of whipped York has a fair number of star-quality cream–topped desserts. A number of restaurants, but are they worth it if trendy retro coffee shops have opened you’re eating out with your kids? in recent years, adding upscale parent- Fuhgeddaboudit. Le Bernardin and pleasing food to the traditional menu Nobu be damned—what I look for of burgers, omelets, and grilled cheese these days is a restaurant that’s noisy sandwiches. and casual, where the service is rela- I’m not a big fan of eating at side- tively speedy, and where the menu walk tables—I’d rather get away from includes at least one or two items from traffic and exhaust—but as soon as the my kids’ major food groups: chicken weather warms up, many families opt fingers, burgers, pasta, pancakes, and for restaurants with sidewalk seating. pizza, any or all of which could come The open-air arrangement minimizes with a side of fries. You can find your child’s noise, provides endless plenty of such restaurants in New distraction, and makes messes less York, and they won’t cost you an arm important (there’s always a pigeon or and a leg. two around to peck up dropped DINING OUT WITH YOUR KIDS french fries after you’ve cleared off). You know a restaurant welcomes kids Knowing how many Manhattan when they’ve printed up a place mat restaurants don’t work for smaller chil- for young customers to color and dren, for the most part I’ve tried to when you get to keep the crayons steer you towards those that do, you’re given to color it with.
[Show full text]
OUTSTANDING RESTAURATEUR a Working
OUTSTANDING RESTAURATEUR A working restaurateur, actively involved in multiple restaurants in the United States, who has set uniformly high national standards as a creative force in the kitchen and/or in restaurant operations. Candidates must have been in the restaurant business for at least 10 years. Bob Amick Concentrics Restaurants, including One Midtown Kitchen, Two Urban Licks, and Trois, Atlanta, GA. Ashok Bajaj Ardeo, Bardeo, Bombay Club, The Oval Room, Rasika, and 701 Restaurant, Washington, DC. Tom Baron big Burrito Restaurant Group, including Mad Mex, Casbah, Eleven, Kaya, and Umi, Pittsburgh, PA. Joe Bastianich/Mario Batali Including Babbo Ristorante y Enoteca, Esca, Del Posto, Otto, Casa Mono, New York, NY. Pizzeria Mozza and Osteria Mozza, Los Angeles, CA. B&B Ristorante, Las Vegas, NV. Jimmy Bradley Red Cat Restaurants including The Red Cat and The Harrison, New York, NY. Larry and Richard D'Amico D'Amico Cucina, Campiello, Café Lurcat and Bar Lurcat, Masa, and D'Amico & Sons, Minneapolis, MN. Campiello, Café Lurcat and Bar Lurcat, and D'Amico & Sons, Naples, FL. Tom Douglas Tom Douglas Restaurants, including The Dahlia Lounge, Etta's Seafood, Palace Kitchen, Lola, Serious Pie, and The Dahlia Bakery, Seattle, WA. M. Steven Ells Chipotle Mexican Grills, Inc,. Denver, CO. More than 500 locations nationwide. Sam Fox Fox Restaurant Concepts, including The Green House, Olive & Ivy, and Bloom, Scottsdale, AZ. Wildflower and Blanco Tacos & Tequila, Tucson, AZ. North, Scottsdale and Glendale, AZ. Sauce, multiple outlets Tucson, AZ and Denver, CO. Jim Goode Goode Company Restaurants, including Goode Co. Texas Seafood (2 locations) Goode Co. Texas BBQ (2 locations), Goode Co.
[Show full text]
Andrew Zimmern
5 Questions with Grant Achatz Submitted by andrew.zimmern on Tue, 09/09/2008 Alinea is part kitchen, part science lab. This highly-regarded, curious kitchen experiments with balloons, snow, fire... all with the hopes of creating innovatve dishes. Whatever the process, just ask anyone lucky enough have a bite: Grant Achatz is one hell of a chef. AndrewZimmern.com: What did you learn from the amazingly talented chefs who have mentored you over the years before you opened Alinea? Grant Achatz: I have been lucky to have a few key people take me under their wing at various points in my development. Steve Stallard was the first chef that I worked for. I credit him with giving me a great deal of confidence at a very young and essential age. His focus very European, I remember making procuitto from scratch and butchering game that he had shot on hunting trips. He would lecture me on the importance of hanging the birds, having a light touch and cooking sensibly. Thomas Keller mentored me at the French Laundry... really, he is the main one who guided me during my formative years as a young chef and I was exceptionally fortunate to have him as a teacher. Chef Keller leads by example and more than any technique, recipe, or dish, I learned that it takes incredible commitment, time, and passion to get things right. I truly learned how to season food from him. He is the one whom I credit fully understanding food and the experience of dining can be emotional and therefore art.
[Show full text]
Sizzle American Culinary Federation Quarterly for Students of Cooking
SPRING 2015 THEsizzle AMERICAN CULINARY FEDERatION QUARTERLY FOR STUDENTS OF COOKING the benefits of pop-ups nontraditional fish menu trend Q&A with Indianapolis chef Neal Brown sizzle The American Culinary Federation features NEXT Quarterly for Students of Cooking 20 Pop-up Restaurants Publisher IssUE American Culinary Federation, Inc. Benefit Everyone • Culinary crowdfunding campaigns Editor-in-Chief Unconventional dining events give chefs the • Pickling Jessica Ward opportunity to build a reputation. • Recipe testing as a career Senior Editor 26 Nontraditional Fish Trend Kay Orde Chefs are raising awareness of underutilized seafood Graphic Designer and putting it on the menu. David Ristau Contributing Editors 32 Consider a Career as Rob Benes a Cake Decorator Suzanne Hall Ethel Hammer Cake decorating is more than Jody Shee just a hobby for pastry chefs with 20 26 32 Direct all editorial, advertising imagination and artistic talent. and subscription inquiries to: American Culinary Federation, Inc. 180 Center Place Way St. Augustine, FL 32095 (800) 624-9458 [email protected] departments Subscribe to Sizzle: 4 President’s Message www.acfchefs.org/sizzle ACF president Thomas Macrina, CEC, CCA, AAC, challenges young chefs to seize For information about ACF new leadership opportunities available within ACF. certification and membership, go to www.acfchefs.org. 6 Amuse-Bouche Student news, opportunities and more. 12 Slice of Life Paola Schwartz walks us through a busy day of her internship at The Sunflower Café in facebook.com/ACFChefs @acfchefs Nashville, Tennessee. 14 Classical V. Modern Sizzle: The American Culinary Federation Quarterly Dawn Viola and Robert Aristondo from Le Cordon Bleu College of Culinary Arts in for Students of Cooking (ISSN 1548-1441), Spring Volume 12, Number 1, is owned by the American Orlando, Florida, prepare Coquilles St.
[Show full text]
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.
[Show full text]