FrontRunners: Counter Culture

<< Back to Robb Report, April 2007

    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 spirit of an atelier, or artist’s studio, the restaurant has a U-shaped pear wood counter where you can sit and watch the chefs prepare meals in the open kitchen. The indulgent menu includes foie gras–stuffed free-range quail and thyme-perfumed miniature lamb chops, which are offered in small tasting portions so you may sample a variety of flavors. The dessert menu’s highlight is a literal example of culinary art: Le Sucre, a glasslike sphere made of sugar and filled with violet crème, lychees, and milk foam.

    Photo by Daniel Krieger for the New York Times
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    Part of a larger renovation at the hotel, the new Le Miyako has added a teppanyaki table...
    Placed in different kitchens, chefs will create eight-course menus inspired by local cuisine…
    Interactive cooking demonstrations with acclaimed chefs, wine and tequila tastings, and an open-air...
    Photograph by Deborah Jones
    The Michelin three-star chef is also creating a new signature restaurant for the cruise line…
    The bistro is a tribute to the meals prepared by Italian mothers and grandmothers everywhere…
    Marcus’ welcomes guests with a globally influenced menu and a modern art-filled setting…
    Festivities will include musical performances, bourbon tastings, and meals prepared by some of the...
    Photo by Christian Horan
    The 26,000-square-foot Nobu Doha dishes out a fusion of Japanese and Arabian Gulf delicacies in...
    Photo by Deborah Jones
    The heart of Napa’s three-Michelin-star restaurant gets a makeover…