Fine Dining

Australian winemaker Chris Ringland never had tasted paella until a business partner took him to lunch at the Paco Gandia restaurant in the Alicante hillside village of Pinoso, Spain. His meal was...
Robert Mondavi, Naoko Dalla Valle, Ann Colgin, and dozens of other winemakers are among the regulars at Redd in Yountville, Calif. They keep coming back to his restaurant, says owner Richard...
The next-best thing to eating Peking duck at the Forbidden Palace—where it was invented centuries ago by the emperor’s court chefs—is savoring it at Made in China, inside the Grand Hyatt Beijing. The...
"I am a great artist." This declaration issues from the lips of the Communard refugee whose gastronomic tour de force furnishes the title for Isak Dinesen’s "Babette’s Feast." After regaling her...
Chef Michael Voltaggio is back where his career began. He has returned to the Greenbrier, in the West Virginia mountains, to run its new restaurant, Hemisphere, and elevate the reputation of the...
Restaurateur Pat Kuleto has an original take on surf and turf. He recently opened Waterbar , a seafood restaurant, and the Epic Roasthouse ( www.rinconparkrestaurants.com ), a steak house, side by...
Mark Gaier and Clark Frasier, founders of the renowned Arrows restaurant in southern Maine, have opened Summer Winter ( www.summerwinterrestaurant.com ) in the Boston suburb of Burlington, Mass. Like...
Chuck Hesse had planned to sail around the world, but he took a detour to a then-obscure Caribbean island, where he ended up settling and eventually farming sea snails. A decade after Hesse departed...
The new mocha coffee from Sanani ( www.sanani.com )—which the Plano, Texas, company offers through its web site only, at a price of $24 for an 8.8-ounce packet—comes from a mountainous region of...
Beachfront restaurants in Los Angeles are better known for their views than for their cuisine, which makes the new Catch Restaurant & Sushi Bar at Casa del Mar ( www.hotelcasadelmar.com ) a...
Chef Eric Ziebold intended his Parker House rolls to be a trifle between courses at CityZen, his Washington, D.C., restaurant—he does not even list them on the menu—but they have become one of...
Listening to Bach’s Cantata no. 131 and talking about cheese while tending to the machinery that tugs on the teats of his Jersey cows—is there a better way to spend a Sunday morning in Vermont? Not...
Alain Ducasse’s vaunted ability as a chef might by matched by his flair for selecting restaurant sites. He soon will add four establishments to his ever-expanding empire—two in New York, one in...
Rod Browne Mitchell sometimes rises early to go fishing aboard his 23-foot powerboat before heading to his office in Portland, Maine. For Mitchell, the founder and owner of Browne Trading Co., a...
The Santa Monica, Calif., restaurant Whist occasionally hosts a bit of dinner theater; call it a fowl play. It begins with the aroma of roasted chicken filling the dining room as a server carries...
Raymond Blanc is gaining mastery over mushrooms, inside and out. Having conquered them within the bounds of his kitchen, the French chef is attempting to grow them on his property. In 2005, under the...
Those shiny black Suburbans seen ranging British Columbia’s Fraser Valley are not transporting foreign dignitaries; they are carrying epicureans to the area’s best farmers, winemakers, bakers, cheese...
Sometimes," says chef Terrance Brennan, "change for change’s sake is good." Thus for the sake of change, at least, Brennan ordered a top-down renovation of Picholine ( www.picholinenyc.com ), the...
For those with sufficient foresight, the wait for jamón Ibérico bellota is nearly over. In 2004, La Tienda, a Williamsburg, Va.,–based online purveyor of foods imported from Spain, began accepting $...
Green T. House Living ( www.greenteahouse.com.cn ), a restaurant and teahouse located near the Wenyu River on the outskirts of Beijing, is the latest creation of Chinese master chef JinR. The...
Jing Tio opened Le Sanctuaire four years ago for a selfish but sensible reason. The 34-year-old Indonesian, an amateur chef who came to America in 1991 to study accounting at UCLA, started his...
Following his 2005 U.S. debut in Las Vegas, French chef Joël Robuchon has introduced his L’Atelier de Joël Robuchon to New York at the Four Seasons hotel ( www.fourseasons.com/newyork ). True to the...
Taking the Plunge Alinea, Chicago Grant Achatz does not serve comfort food. On the contrary, he sometimes wants diners to fear his cuisine. The 32-year-old chef considers dinner a theatrical...
You Must Try This Al Forno, Providence, Rhode Island Nothing bars patrons from sharing dishes at top-tier restaurants, but few of these establishments are suited to the practice. Often, one or more...
Friendly Fire The Anasazi Restaurant, Santa Fe, New Mexico The Anasazi Restaurant. (Click image to enlarge) Martin Rios’ menus showcase the chilies of New Mexico in such dishes as cinnamon-chili-...
If it had been introduced in the age of ocean liners, the $15,000 Chocolate Picnic Steamer Trunk from the MarieBelle chocolate company ( www.mariebelle.com ) would have been ideal for a world...
To his surprise, chef Walter Scheib III does more talking than cooking these days. Since leaving the White House in 2005, following 11 years of feeding presidents Bill Clinton and George W. Bush and...
During a September training session for what will be his most challenging competition, Gavin Kaysen was struggling with a crucial technique. Failing to nail it, he realized, likely would prevent him...
Nancy Patton’s Haute Goat Creamery ( www.hautegoatcreamery.com ) in Lubbock, Texas, is a small operation: just herself, her husband, and 18 goats. With milk from her Alpine, Nubian, Saanen, and La...
A shipment of $200 worth of Michel Cluizel chocolate, selected by you from the company’s range of offerings, every week for the rest of your life. A chocolate room for your home designed by Richard...

Pages