Critics weigh in on which restaurant will join the famed Danish spot, and reigning number one restaurant in the world, Noma, on the pilgrimage circuit.
Benu, San Francisco (left)
The San Francisco Chronicle’s Michael Bauer praises Corey Lee’s breathtaking East meets West modernist cuisine (Lee makes a mock shark’s-fin soup using thin strands of hydrocolloids).
Melbourne’s Ben Shewry serves “emo” cuisine, built on personal memories and foraged foods. “It’s the best expression of Oz’s terroir,” says The Age’s Matt Preston.
Ángel León’s umami-packed risotto with plankton makes him “the René Redzepi of the sea,” says F&W correspondent Gisela Williams.
Fäviken Magasinet, Sweden
A modern primitive dining experience—aged meats hanging in the dining room, fried lichen on the plate. Time’s Lisa Abend calls Magnus Nilsson’s food “intensely perfect.”
Noma, Denmark (left)
“Noma’s the next Noma, isn’t it?” says the L.A. Times’s Jonathan Gold. “Redzepi is writing symphonies while everyone else is playing chopsticks.”
Read more from the May issue.
© Tina Rupp / Chicken Drumsticks
Once shunned by Americans for breasts, chicken legs and thighs are growing in popularity with consumers who, like chefs, love their depth of flavor, juiciness and affordability. But as demand for dark meat grows, so does the price. According to the Huffington Post, wholesale boneless thighs now cost as much as, or occasionally more than breasts. Drumsticks, on the other hand, remain a great budget option. Marinated in spicy yogurt, these skinless Grilled Tandoori-Style Chicken Drumsticks are much tastier than white meat–with only slightly more fat. They’re also much more fun to eat.
Related: Delicious Drumstick Recipes
Terrific Chicken Thigh Recipes
It takes more than grand gestures to impress hotel dweller Paul Carr.
A knock on one’s hotel-room door at 10 p.m. rarely bodes well. Unless, that is, one is staying at a particular five-star hotel in Las Vegas, in which case it heralds a man struggling under the weight of a gigantic chocolate garden, with flowers, trees and shrubs—an over-the-top take on the pillow mint. As a person who lives in hotels, I’ve watched the arms race of room service with interest. The latest trend is über-personalization, in which hotels provide extras tailored to each guest. As an example: I recently spent a night at The Lanesborough in London, failing to stump my butler with a spiraling list of requests. Could the chef prepare a deep-fried quail? Of course. How about a partridge wrap with a diamond cocktail stick? For a price. I opted for a chicken sandwich. It arrived alongside a small chocolate cake, the words Happy 30th Birthday iced on the top with a single lit candle. I hadn’t told anyone it was my birthday. Creating a chocolate garden is no doubt impressive, but far harder is delivering a personal touch without fanfare. No diamond cocktail stick required.
Paul Carr chronicles his hotel adventures in his book The Upgrade.
Read more travel stories from our May issue.