When superstar French chef Claude Bosi decided to move his 7-year-old Shropshire restaurant to London, the city’s gastronomes were beside themselves with excitement.
A swank and convivial oasis for London’s movers and shakers, Le Caprice feels like an Art Deco clubhouse of sorts.
The headquarters for power breakfasts, lunches, dinners, and teas, here stands an old-fashioned grand dining hall on the premises of a 1920s car showroom that became a Barclays bank.
Like Ferran Adrià, to whom he is most often compared, Heston Blumenthal is one of the pioneers who have applied scientific theory to culinary practice.
Surprisingly, despite minimal formal training and his American roots, Daniel Rose has won over the Parisian gastronomes with his untraditional, whimsical food.
Chef Marc Vetri is a bit of a well-kept secret. His eponymous contemporary Italian eatery is a favorite among America’s top chefs, particularly those who also specialize in this sort of food.
Innkeeper extraordinaire, proprietor, and chef Patrick O’Connell is a stickler for seamless service and locally harvested raw materials.
Refreshingly unusual and rich combinations--gingerbread and foie gras or rabbit and cocoa beans, for example—emerge from this Australian talent’s kitchen just off Wall Street in the Setai resident
The quintessential 1930s New York City chophouse has been restored to its former glory and then some.
With food, as with everything else, simplicity, done correctly, is unbeatable.