Cenci – Kyoto
Cenci’s ten-course tasting menu reads like an invitation to explore. Fermented vegetables, artisanal cheeses and hams, and a plethora of unusual plants, grains, fruits, fish, and meats flow from the kitchen.
Fugu Club – Tokyo
Fugu is famously dangerous. Most parts of the fish contain tetrodotoxin (TTX), a potent neurotoxin that can cause paralysis and respiratory failure. Internal organs are especially lethal. Even the skin is toxic, but less so, while the flesh is safe to eat.
Arpege – Paris
Our visit to Arpège was full of surprises—from the atmosphere to the hospitality, and of course, the food.
Suburban Fish Fry – Louisville
Suburban Fish Fry, a local Louisville tradition since 1919 serves Icelandic Cod “Green-River Style”. Visitors welcome. Now you know!
Ryuzu – Tokyo
Chef Ryuta has earned high praise for his cuisine where Japanese seasonality and ingredients meet French technique at Restaurant Ryuzu.
Phnom Penh – Vancouver
The famous Cambodian-Vietnamese cuisine includes their famous fried chicken wings, Chinese sausage fried rice, sticky rice with durian and more than 200 more.
Aramburu – Buenos Aires
In Argentina, celebrated for beef, Aramburu uses avant-garde techniques to elevate ingredients in imaginative and exotic ways.
Cafe Marquesa – Key West
Cafe Marquesa in the heart of Old Town is the epitome of fine dining in Key West serving coastal cuisine from both the Gulf and the Atlantic.
da Barbara – Los Angeles
Roman Chef Barbara Pollastrini has created something deeply personal here, a private chef’s table experience where every movement, every aroma, and every plate tells a story.
Savoy Grill – London
Dinner at The Savoy Grill is a celebration—of food, of service, and of tradition. That means classic English Beef Wellington!
The Fat Duck – England
The Fat Duck by Heston Blumenthal represents 21 years of world class cooking with dishes that entertain all the senses.
Yeyo’s – Bentonville
Yeyo’s in Bentonville Arkansas and the Rios family is proof the American dream is alive and well, led by a James Beard award finalist.