Top 5 “Fine Dining” Restaurants I want to have a kick-ass meal in!
So being someone who likes food a lot its only natural that one of the things I dream about is going to kick-ass restaurants, So after waking up wicked hungry several times I’ve come up with a list of places that I need to go to and eat an amazing meal before I die. I have made this list based on various books that I have seen and read, as well as word of mouth from various conversations I’ve had with previous coworkers, friends, and other food nerds. After doing a little more research on all of the following I’m convinced that visiting any of them could possibly be life altering, and have the potential to make my brain literally explode… in a good way of course.
5. The French Laundry
Chef Thomas Keller
An Iconic restaurant located very close to my present location in the Napa Valley. French cuisine with an American twist and rated number 1 restaurant in the world 2003 and 2004 as well as best restaurant in the americas from 2004 – 2008. Everyday there are two nine course prix fixe served for $270 dollars each. Thomas Keller if you didn’t know is somewhat of a legend, and I have heard his name brought up in tons of different situations. To give you an idea here are just a few of his accolades…
*Best American Chef: California, James Beard Foundation, 1996
*Outstanding Chef: America, James Beard Foundation, 1997
*Chef of the Year, Bon Appetit Magazine, 1998
*Top Restaurant for Food, Wine Spectator Magazine, 2000
*America’s Best Chef, TIME magazine, 2001
*Best Restaurant in the World (French Laundry), 2003, 2004
*Best Restaurant in the Americas (French Laundry), 2005–2008
*Best New Restaurant (Per Se), James Beard Foundation, 2005
*Michelin Guide New York, 3 Stars for Per Se, November 2005 – 2011
*Michelin Guide Bay Area, 3 Stars for The French Laundry, 2006–2011
*Michelin Guide Bay Area, 1 Star for Bouchon, 2008–2011
Chef Keller purchased The French Laundry in 1994 for over one million dollars, where he has been extremely successful. On top of that by 2006 opened Ad Hoc, Bouchon (Yountville, Las Vegas, New York), Bouchon Bakery (Yountville, Las Vegas), and Per Se (New York). These are all amazing restaurants in their own rights, but if I had to, The French Laundry is the one that I would choose to visit over the rest. The experience, and being able to say I was there would be amazing. Another cool little fact about The French Laundry is that it has employed two other very big chefs in this list, Grant Achatz, and Rene Redzepi.
Outside of The French Laundry
Lobster Tail with an asparagus “omelette”
Elysian Fields Farm Lamb Rib-Eye with “Collier d’ Agneau”, Brussels Sprouts, Young Turnips, Toasted Farro and Sauce Navarin at The French Laundry
Connecticut River Shad Roe with Hobbs’ Bacon, English Peas, Pearl Onions, Soubise, Garden Lettuce and Black Truffle at The French Laundry
4. Eleven Madison Park
Chef Daniel Humm
Eleven Madison Park was established in 1998, in New York City. I saw the cookbook about 8 or 9 months ago and was really impressed with what I saw. You can get a Chefs Dinner Tasting Menu for $195, paired with wine for $145 extra. Right now Eleven Madison Park is ranked tenth on the S. Pellegrino 50 Best Restaurants in the World list. The Executive Chef, Daniel Humm is native to Switzerland, and describes the type of food they do as slow food. “We’re doing low-temperature cooking, like slow-roasting fish at 160° to keep the flavor pure. We don’t sear as much as we used to; the searing flavor has gotten too strong for me.”. His menus are purely market-driven. I like the thought behind the preparation of his food and his presentations are super on point and creative. Between the restaurant and it’s chef, there is a long list of accomplishments, but heres a few that stand out
- The New York Times – Four Stars, 2009
- Michelin Guide – Three Stars, 2012
- Forbes Travel Guide, 2010
- S. Pellegrino – The Worlds 50 Best Restaurants, 2011
- James Beard Foundation – Outstanding Restaurant in America, 2011
- James Beard Foundation – Angela Pinkerton, Outstanding Pastry Chef, 2011
- James Beard Foundation – Daniel Humm, Best Chef: New York City, 2010
- James Beard Foundation – Outstanding Wine Service, 2008
- James Beard Foundation – Outstanding Service, 2004
Dining room at Eleven Madison Park
Royal Sterling Caviar “Vichyssoise” of Caraquet Oysters
(caviar pearls, oyster gelée) with classic French comfort food (a vichyssoise of potatoes and leeks)—all inside an oyster at Eleven Madison Park
Potato smoked with Truffles and Pork Crumbles
Cucumber Variation with slow cooked Char, Smoked Creme Fraiche and “everything” Crumble at Eleven Madison Park
3. The Fat Duck
Chef Heston Blumenthal
I can’t say exactly how I heard about The Fat Duck the First time, what I can say is that it was one of those things that if brought up in a conversation not a lot of details were ever put on the table. Maybe its just the people I’ve talked to, or maybe its because of the location, which is not anywhere near me but rather in Berkshire. Either way I eventually decided to look it up online like two years ago, and finally understood its significance in the high end culinary world. here is Chef Blumenthal’s philosophy, “Of course I want to create food that is delicious, but this depends on so much more than simply what’s going on in the mouth-context, history, nostalgia, emotion, memory and the interplay of sight, smell, sound and taste all play an important part in our appreciation and enjoyment of food.”. Pulling all of those things together is no small feat but he manages to pull it off, and well at that.
- Third Best Restaurant in the World 2010
- Food Book of the Year for The Big Fat Duck Cookbook 2009
- Second Best Restaurant in the World 2004, 2009, 2008, 2007, 2006
- Best Restaurant in the UK from Good Food Guide 2007, 2008, 2009, 2010, 2011, 2012
- Honorary Doctor of Science degree awarded by Reading University for recognition for his unique scientific approach to food and long-standing relationship with the University’s School of Food Biosciences. 2006
- 3 Michelin Stars Michelin Travel Publications 2004
- Restaurant Magazine highest New Entry Award Restaurant Magazine Worlds Best 50 Restaurants Awards 2004
- 2 Michelin Stars Michelin Travel Publications 2001
- 1 Michelin Star Michelin Travel Publications 1998
- Best Restaurant of the Year Award Decanter Magazine, 1998
Outside of The Fat Duck
Foie Gras at The Fat Duck
“Oak Moss” at The Fat Duck
Snail Porridge at The Fat Duck
2. Alinea
Chef Grant Achatz
I first heard of Alinea and Grant Achatz from my friend and former Head Chef Gabe Aubertine. I bought Grant’s book Life on the line from him and was fascinated by its contents, it was the first time I had every really been exposed to the whole molecular gastronomy and it blew my mind. Ever since reading that book I have wanted to go to Alinea, and after further research learning about his other restaurant “Next” and his cocktail bar “The Aviary”. That is exactly what I plan to do if somehow I can make enough money to spend like a week in chicago and put myself into an extreme food coma at all three and who knows where else! Anyway, the restaurant opened in 2004 and took right off. In 2010 Alinea became one of two total restaurants in Chicago that earned three michelin stars which is a three year process in itself. Other than that here are some other cool achievements of Chef Achatz and Alinea,
- One of ten “Best New Chefs in America” by Food & Wine in 2002
- James Beard Foundation’s 2003 Rising Star Chef in America
- James Beard Foundation nominated Alinea as the Best New Restaurant in America in 2005
- In both 2007 and 2008, Alinea was named one of “The S. Pellegrino World’s 50 Best Restaurants”
- James Beard Foundation Outstanding Chef in America award in 2008
- Top Service Award (Chicago), Zagat Survey, 2006
- Best Restaurant in America, Gourmet Magazine, 2006
- 40 Top Chicago Restaurants Ever, Chicago Magazine, #1, 2010
- AAA Five Diamond Award, AAA, 2007–2011
Kitchen in Alinea
Butterscotch, Bacon, Apple, Thyme at Alinea
Malaysion Driftwood, and Pacific Seaweed
“Chocolate, Blueberry, Honey, Peanut” at Alinea Served on a rolled out silicone mat
http://www.alinea-restaurant.com
1. Noma
Chef Rene Redzepi
Noma, located in Copenhagen is best known for its approach to foraging. This is something that personally I think is really cool because you don’t really hear the term very much, when was the last time you went somewhere to eat that got a lot of its ingredients from the lands around it? It is as of right now (July 19th 2012) the number one rated restaurant in the world. Wicked cool. I actually have the book, Noma, and it’s gotta be one of the coolest books I have seen, really good pictures of his plates that let see just how flawless these dishes are. Amazing to look at, so if you have a chance check it out. The presentations at Noma are absolutely stunning. Some are very simple like the smoked eggs over hay in a bowl, and some are more complex like the Squid and green strawberry, and some are just crazy like the Langostine & Sol.
- 2010 – 2012: #1 Best Restaurant in the World, S. Pellegrino 50 Best Restaurants in the World
- 2010 – 2012: Best Restaurant in the World, Restaurant magazine Top 50 Restaurants in the world
- 2009: 3rd Best Restaurant in the World and “Chefs’ Choice”, 2009 Restaurant Magazine Top 50
- Since 2008: Michelin Guide, two stars
- 2008: René Redzepi named International Chef of the Year at the Lo Mejor de la Gastronomia conference
- 2008: 10th Best Restaurant in the World, 2008 Restaurant Magazine Top 50
- 2007: 15th Best Restaurant in the World, 2007 Restaurant Magazine Top 50
Outside of Noma
“Squid with Green Strawberries, Cream and Dill” at Noma
Smoked Quail Eggs at Noma
Langostine and Sol at Noma
Just Add Some Bacon 