Fine Dining

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...
Chef Michael Lomonaco named his new Manhattan steak house Porter House New York ( www.porterhousenewyork.com ) after the cut of steak first served in the same city. Many historians believe that...
Dean Fearing has left the Mansion, and he is preparing to open his own place. Fearing’s Restaurant, housed in the new Ritz-Carlton, Dallas, is scheduled to debut with the hotel at the end of July...
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...
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 $...
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...
If some readers disagree with the judgment we exercised in an instance or two when assembling “ America’s Finest Dining: 57 of Our Favorite Restaurants ” , senior editor Sheila Gibson Stoodley will...
Why, the journalist in the dinner party asks as he finishes his green turtle soup au clair , while one waiter removes the oyster trays from the table and another opens a bottle of amontillado, would...
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...
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-...
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...
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...
Becca Cason Thrash is hosting a party tonight at her Houston mansion, and everyone who is anyone is here. Becca and her husband, John, are famous for having the most fashionable guests at their home...
Caviar is an acquired taste that Robb Report has long savored. We published our first story on the delicacy in January 1983 (“Caviar: Tastes of Elegance”) and have covered it many times since: in...
Something in the distance, something his charges’ untrained eyes fail to detect, prompts Chuck Bancroft to make a beeline to an oak tree. Clad in jeans and a plaid jacket, Bancroft walks in long...
Andrew Carmellini, who has enjoyed stellar stints at Café Boulud and Le Cirque 2000 and garnered a James Beard Foundation Rising Star Chef award, now is operating his own Manhattan restaurant, A Voce...
These are some of the most acclaimed Trockenbeerenausleses. (Prices will vary from one vintage to the next.) Gunderloch Riesling Trockenbeerenauslese Rheinhessen Nackenheim Rothenberg In the 1890s,...
Those familiar with the Fox network program Hell’s Kitchen know Gordon Ramsay as the tyrannical chef who shouts at his charges and occasionally at the diners who patronize the restaurant, which is in...
On a typical Friday night at Republic ( www.therepublicla.com ), a new 12,000-square-foot restaurant on North La Cienega Boulevard in Los Angeles, it is not uncommon to find 120 patrons in the main...
Sirio Maccioni may be 74 and the owner of several successful restaurants, including branches of Le Cirque in Las Vegas and Mexico City, but he remains vulnerable to the slings and arrows of bad...
As any restaurateurs would, Allison Vines-Rushing and Slade Rushing expected challenges when they opened their new establishment near New Orleans, but they could not have anticipated the natural...

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