Gerard Hayden - The Table at The North Fork Table & Inn - New York - USA
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Our meal got off to a great start with a basket filled with an assortment of crisp local breads and butter. Our waitress/server was charming, knowledgeable and extremely helpful in describing each course. Rita and I waited with great anticipaiton as our server brought the first course to the table...
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Christopher Lee - Chalie Palmers Aureole Restaurant - New York - USA
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Dining at Aureole in the gourmet dining room also gives you the best seats in the house to experience the stage door exits of the stars when the curtain falls. "Aureole" is fascinating on many levels as it has been created to serve two distinctly different types of sophisticated diners...
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Leopoldo Cortés - Los Tucanes [2009] - La Fortuna - Costa Rica
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The mood at dinner was one of profound relaxation punctuated by the rhythmic resonance of a live Latin guitarra. Chef Cortés promised to dazzle us with his gastronomic interpretations of his own culinary dreams…
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Bill Peet - Aretsky’s Patroon Restaurant - New York - USA
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Rita and I had looked forward to eating some really fine American Food, and our menu offered all that and more. We were treated to a very special "Tasting Menu" composed by Exec Chef Peet who started our culinary adventure with...
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Igal Kovriga - Terracotta Restaurant - Kiev - Ukraine
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His presentation for us this evening was none-the-less especially inspired, starting with Terracotta Salad, a colorful display of dandelion greens, edible Nasturtiums, fresh figs and fresh buffalo mozzarella. The natural spiciness of...
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Giacomo Gaspari - La Sinfonia [2009] - Milan - Italy
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We were somewhat puzzled when the second course of Duck Liver with Xeres Vinegar accompanied by Peach Chutney arrived since we just finished with Fois Gras but it was a totally different preparation...
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Jean-Michel Hardouin-Atlan - Kai Restaurant - Moscow - Russia
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A second starter of Seared Scallops with Pan-Fried Foie Gras and Black Truffle Sauce, nearly brought me into a state of Nirvana as I savored the subtle rich, buttery and delicate texture of the goose liver...
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Christopher Cappello - Oheka Castle Restaurant - New York - USA
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Next up the Jumbo Cheese Ravioli w/Sage Cream arrived offering authentic house made raviolis stuffed with fresh ricotta cheese and topped with a savory fresh picked flavor of a sage cream sauce. Shrimp Cocktail with Bloody Mary Cocktail Sauce presented plump juicy jumbo shrimps and...
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Alexey Kostichkin - Caviar Bar [2009] - St. Petersburg - Russia
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An annual favorite of ours Caspian Treasure continued to exemplify the attention paid to quality and freshness of the salted pearls of the various sturgeons. The caviar’s magical fragrance when holding a small dollop on a caviar spoon close to the mouth only enhances the luscious savory succulence once it is placed on the palate...
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Alexey Kostichkin - L'Europe [2009] - St. Petersburg - Russia
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The grandeur that was once prevalent in Czarist Russia manifests itself in the decorative interior of the L’Europe Restaurant located in the Grand Hotel Europe. The restaurant is laid out as if one is dining in a theatrical or operatic venue, with tables located in what would be the ‘audience’ section leading up to...
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