FrontRunners: Taste Chest

<< Back to Robb Report, March 2007

    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 traveler with an insatiable sweet tooth. Now it serves as a unique way to package 350 pieces of MarieBelle chocolate ganache, five pounds of dark and milk chocolate bars and croquettes, and four 20-ounce tins of Aztec hot chocolate, along with two sets of tableware and a collection of books on chocolate and style.

    Photo by Daniel Krieger for the New York Times
    Few restaurateurs have made as refined an imprint on New York’s dining scene as Drew Nieporent. In...
    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…