Fine Dining

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...
Dine at the Modern, located inside the Museum of Modern Art (MoMA) in Manhattan, and just as you are about to leave, a member of the wait staff will present you with a gift bag containing a...
Cooking, like sports, is a young man’s game: A body can take only so many years of 12- to 14-hour days over an infernally hot stove. Chefs can begin feeling the strain in their 40s, and many depart...
To those foodies who ponder such matters, it seemed inconceivable that Philadelphia restaurant mogul Stephen Starr could lure Masaharu Morimoto from Nobu, Manhattan’s reigning Japanese fusion...
Molecular gastronomy arrived on an opulent American stage in December when Gilt (212.891.8100, www.giltnewyork.com ) opened in the Villard Mansion at the New York Palace hotel—the same space that...
The hieroglyphs decorating the lamp shades at Thomas Keller’s Per Se restaurant in New York should seem familiar: Those same symbols are the ones that adorn the tags inside your clothes and describe...
At Providence (323.460.4170), which Michael Cimarusti opened last summer and named for the Rhode Island city where he grew up, the chef is guided by standards established far from the restaurant’s...
After a seven-course, five-wine feast, Tony May leans back in his seat outside I Tre Merli on the Genoa waterfront, examines the ash of his Cuban cigar, and smiles. “That,” he sighs, “was a meal.”...
Stored among the Mischief and Mayhem Burgundies in the wine racks at Moto, chef Homaro Cantu’s restaurant in Chicago’s stockyard district, is a shiny tank of liquid nitrogen. “This is dangerous stuff...
The promotional posters for Joël Robuchon at the Mansion (702.891.7925, www.mgmgrand.com ), one of two restaurants the French chef opened at the MGM Grand last October, are overwrought even by Las...
Slicing the neck of a suckling pig immediately after removing it from the oven indeed will ensure that the animal’s skin is crispy when served. The practice, which dates to at least the early 19th...
With Alto (212.308.1099, www.altorestaurant.com ), his new 80-seat restaurant in Midtown Manhattan, chef Scott Conant hones in on the multicultural cuisine of northern Italy, where the bordering...
Working through the Grand Baby Beef at La Cabaña requires attitude and endurance. Truly committed patrons of this Buenos Aires institution forgo side dishes, concentrating instead on the 4-inch-thick...
Manhattan diners who fondly recall Cello, Laurent Tourondel’s seafood house that won raves when it opened in 1999 but later succumbed to post–9/11 economic pressures, will be pleased to learn that...
While it may be impossible to re-create Per Se’s menu items at home, the 29-piece hollowware collection used throughout the restaurant will be available next year at Christofle stores. The K + T...
For nearly a decade, Thomas Keller was content to remain in Yountville, Calif., where, as chef and owner of the French Laundry, he had forged his reputation as the finest American-born chef. He did...
The ritualized use of sweets, primarily in the form of calorie-laden desserts, to mark the special occasions in our lives is an activity that can engender the conflicting emotions of guilt and...
Hogtown, Toronto the good, or just plain T.O.—whichever nickname described this town in the past no longer adequately characterizes the ethnically diverse, sophisticated metropolis that is now Canada...
You do not walk, stroll, or saunter when entering Alain Ducasse au Plaza Athénée, the chef’s fabled three-star restaurant in Paris. Au contraire, according to one advisory from the Ducasse...
For nearly 170 years, farmers have climbed the steep slopes of the Ospina coffee plantation in Colombia’s volcanic highlands of Antioquia. Here, under the canopy of a tropical mountain forest, the...
In the cult of sybaritic excess, three vices take precedence over all others and, among the initiated, excite the most effusive debate. They are Scotch malt whisky, cigars, and the steak. In the...
Sunday brunch at the Breakers hotel and resort in Palm Beach, Fla., delivers the requisite platters laden with Brobdingnagian shrimp and yards of tempting desserts. It also has caviar, sushi, and...
Selecting a wine opener is a task that illustrates a universal dilemma: too many choices. Does one opt for a Rabbit, a screwpull, prongs, wings, or a table-mounted or pneumatic model? Does a...
Casino de Montréal occupies two Expo ’67 pavilions on a small island in the St. Lawrence River. Nuances, the casino’s bastion of nouvelle cuisine, takes full advantage of the view afforded by the...
I meet David McMillan on a crisp Montreal morning. Tall and broad-shouldered, with an intricate floral tattoo that covers much of his left arm, the 33-year-old chef and restaurateur is an imposing...
Charlie Trotter is obsessed with culinary aesthetics. For more than 16 years, the Chicago-based chef, his shirt buttoned close to the chin, has relentlessly executed superior dining experiences at...
From Nantucket town, the commercial center of this small, contentedly inconspicuous island that sits off the coast of Massachusetts, it is a pleasant nine-mile drive to Topper’s, the Wauwinet inn’s...
Tempo is a word that comes to mind when savoring a meal in the building where the Los Angeles Philharmonic resides. Timing is as crucial to fine dining as it is to music, and the beige-suited servers...
A May rainstorm was turning to snow, and I had another 12 miles to hike before lunch. Pushing through the glazing mud, I consoled myself by remembering that countless thousands from the far ends of...
Imagine a fortune cookie, smothered in chocolate, caramel, toffee, or nuts, that weighs in at just under one pound and measures more than half a foot across. Karen Belasco Staitman did just that—and...

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