A visit to Arnaud’s must begin in the James Beard Award winning French 75 Bar, then finish in the dining room enjoying dishes developed over 100 years.
The pressure of the home-town list is tremendous. I’ve listed them alphabetically because I don’t want to worry what will happen when I start my car!
We were anxiously anticipating our last supper in Chicago, an omakase feast from Chef B.K. Park. Juno, is one of Zagat’s “Hottest Japanese Restaurants in America” and, of 200 sushi restaurants in Chicago, rated best by Chicago Magazine. Now you know why we were excited.
Galatoire’s is a destination restaurant. It’s one of the New Orleans “Grand Dames” because of it’s historical significance and excellence for more than 100 years.
Hey Tim, what are your favorite New Orleans restaurants? I love to help friends dine well, so I decided to document my favorites
Le Pigeon is helmed by Gabriel Rucker, a two time James Beard award winning chef. He presents contemporary French inspired cuisine in a cozy space with a laid-back atmosphere.
Alinea in Chicago, in January. With the wind howling off lake Michigan it’s a very cold place, especially so this year. A polar vortex brought freezing temperatures far below normal. Who in their right mind would plan an excursion there in the dead of winter? Well I did, and the great salesman that I am, persuaded three friends to go with me. The lure was an opportunity to dine at Alinea. With amazing, imaginative food and theatre in equal measure, it’s a highly sought ticket.
It’s a lot of fun dining at three star michelin restaurants, but it’s even more fun dining at restaurants like Temporis. They have only one michelin star, but they have the heart and soul of a restaurant with four.
When I discovered Enrique Olvero of Pujol had a restaurant in New York I had to dine there. The icing on the cake was that Enrique’s partner and executive chef was Daniela Soto-Innes.
Le Bernardin sits atop the restaurant world in the United States, recently named the best by La Liste. Accolades are nothing new for partner’s Maguy Le Coze and Eric Ripert, holding both a three star Michelin and a four star New York Times rating. In addition there are innumerable James beard and World’s best awards.
The Aviary is the brainchild of acclaimed Chef Grant Achatz focused on cocktails with the same inspiration and creativity you find at his restaurants.
Atomix, pronounced counter intuitively as Aa-toe-mix was the unexpected gastronomic thrill of our recent visit to NYC. I knew that Atomix held a recently acquired Michelin star and a 4 star NY Times rating, but they opened barely a year ago without a great deal of fanfare. That anonymity is quickly coming to an end. I told my son, the other restaurants on our agenda will be hard pressed to surpass the dinner we were having at Atomix.