New York City’s top chefs are setting their sights on Toronto, opening outposts of their popular restaurants in three of the city’s hottest new hotels.—Amy Rosen
Daniel Boulud: Yorkville
Daniel Boulud exports his signature French flavors to Café Boulud at the Four Seasons.
David Chang: Financial District
The Momofuku chef’s newest restaurants will open at the Shangri-La, which debuts in August.
Scott Conant: King West (photo)
At his Scarpetta offshoot at the Thompson, Scott Conant offers great pastas and salads.
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Per-Anders Jorgensen courtesy of Phaidon Press
It’s been an action-packed restaurant award season. Earlier this week, the James Beard Foundation lavished awards on restaurants like Manhattan’s Gramercy Tavern and bars like PDT in New York City (yay for PDT's Jim Meehan!). Last week, the World’s 50 Best Restaurants handed out honors. Number 1 was Noma in Copenhagen (yay for chef René Redzepi!), followed by El Celler de Can Roca, Girona, Spain at Number 2.
The world’s Number 3 best restaurant is the astonishing Mugaritz in San Sebastián, Spain where chef Andoni Luis Aduriz promotes naturalism in cooking. (He’s famous for serving potatoes that look exactly like rocks on a beach.) Everyone should go there immediately to sample his food. For those who can’t get a flight/reservation to Mugaritz right this moment, here’s fantastic news.
First is Andoni’s gorgeous upcoming book, Mugaritz. It’s especially helpful for scientifically minded cooks who want to make a dish called Crunchy Milk Sheets with Sweet Beans, Ice Cream of Citrus Peel and Orange Blossom Water. But it’s also mesmerizing armchair reading, not just for the photos, but also for the way he documents concepts like the evolution of a food idea.
Second is the new movie, Mugaritz B.S.O., which is being screened Thursday night, May 10, in Manhattan at Lincoln Center, before it goes to Toronto on Friday. For three years, musician Felipe Ugarte studied Aduriz’s cooking – now Ugarte has put the preparation of dishes, from start to finish, to music. Some of the dishes in the film are straight from the book. For instance, for "Piece of Veal, roasted and perfumed with vine cutting embers" (pages 113-114 in the book, if you’re checking), Ugarte mimics the texture of the charred veal by layering the sounds of the fire with back up vocals from a young choir. Here's the added benefit: Aduriz himself will be at the Manhattan screening and for a Q&A. And here's the super-plus benefit: At the screening, you can also buy that gorgeous book weeks before its actual release date, and get him to sign it for you.
Related: World's Most Beautiful Dishes
Vegetables: What Spain's Most Creative Chefs are Obsessed With
Madrid Fusion: Where Chefs Go to See the Future
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.
At the 30th Anniversary of the Food & Wine Classic in Aspen this June, the newly redesigned St. Regis Resort will debut a blockbuster concept we’re excited to announce called Chefs Club by Food & Wine, a restaurant that will serve seasonal dishes created by F&W Best New Chef alums. The super-talented line-up for the first menu includes George Mendes (2011) of Aldea in New York, Alex Seidel (2010) of Fruition in Denver, Sue Zemanick (2008) of Gautreau's in New Orleans and James Lewis (2011) of Bettola in Birmingham, Alabama. The beverage program will be curated by two of our own stars: Executive Wine Editor Ray Isle will select wine pairings for the dishes and Deputy Editor of Food & Wine Cocktails, Jim Meehan, will create signature drinks.
Even if you can’t hit up the huge festivities this summer, the project will make sure there’s a bit of F&W in Aspen all year round. In November, a new group of BNCs will take on the Fall/Winter menu.
Tickets and more info for the Food & Wine Classic in Aspen
Related: Best New Chefs 2012
Texas may be out of the national spotlight now that Top Chef Texas has ended, but the Lone Star State still has something to celebrate. Today is Texas Independence Day, which commemorates the day Texas split from Mexico to become the Republic of Texas in 1836. Whether you’re in Texas, from Texas or just like big Texas flavors, cowgirl/chef Paula Disbrowe’s Texas Chicken—cooked with annato seeds, sweet carrot juice, vinegar, bay leaves, thyme, garlic and chiles—is a delicious, indoor-kitchen-friendly way to honor of the state’s holiday, especially when paired with a Lone Star beer.
Related: Texas-Style Barbecue
Great Beer Pairings
© Alexander Jorgensen
First Look at the Batali Pang at Num Pang.
By now you must know that F&W loves when chefs work to change the world through charity
programs. We also happen to love Mario Batali
. And sandwiches. Add that all up, and here’s what you’ve got: Batali creating a limited-edition sandwich for charity at the excellent Cambodian sandwich shop Num Pang
in Manhattan’s East Village. It’s the inaugural sandwich for Num Pang’s Guest Chefs Give Back. The program was created by Num Pang owners Ben Daitz and Ratha Chaupoly
; look for new big-name cooks and their sandwiches in the coming month.
First up, the Batali Pang. It’s an awesome combo of Brooklyn-made cotecchino sausage, balsamic pickled onions and sheep’s milk cheese, mixed with more traditional Num Pang ingredients (homemade chili mayo, pickled carrots, cucumber, cilantro), served on a toasted semolina baguette. On sale from February 15-March 15, it’s going for $9.75; proceeds will be split between The Food Bank for New York City
(one of my personal favorites) and The Cambodian Children’s Fund
For more details and a cute pic of the principal players, go to Midtownlunch.com