GAYOT.com 2012 Best Restaurateur in the U.S.

by Sophie Gayot


Watch this exclusive video with chef Jean Joho to find out why we just named him the 2012 Best Restaurateur in the U.S. It may be somewhat long, but you can bet that the chef who has earned the prestigious title of best restaurateur has a lot to say.


On Wednesday, we published our GAYOT.com Annual Restaurant Issue, which includes:
the 2012 list of the Top 40 Restaurants in the U.S., along with
Top 10 New Restaurants in the U.S. – great places that opened recently
5 Rising Chefs – American chefs 30 and under who are making their mark
Top 10 Steakhouses in the U.S. – which chefs serve the best steak?
Top 10 Romantic Restaurants in the U.S. – appearing in the Restaurant Issue for the very first time
Top 10 Insider Picks in the U.S. – reveals where to dine for a taste of local flavor, good food and good times.

GAYOT.com 2012 Top 40 US Restaurants

by Sophie Gayot


Thomas Keller is the only chef to have two restaurants on GAYOT.com’s list of Top 40 Restaurants in the U.S.: The French Laundry in Napa Valley in the city of Yountville, CA; and Per Se in New York City. Congratulations! Watch my exclusive video with one of America’s top chefs, filmed at the temple of gastronomy that is The French Laundry, and find out how he does it.


Yesterday, we just published the 2012 list of the Top 40 Restaurants in the U.S., along with

Top 10 New Restaurants in the U.S. – great places that opened recently
5 Rising Chefs – American chefs 30 and under who are making their mark
Top 10 Steakhouses in the U.S. – which chefs serve the best steak?
Top 10 Romantic Restaurants in the U.S. – appearing in the Restaurant Issue for the very first time
Top 10 Insider Picks in the U.S. – reveals where to dine for a taste of local flavor, good food and good times
and the U.S. Best Restaurateur of the Year.

GAYOT’s 2012 Restaurant Issue


We have just published our Annual Restaurant Issue, which includes the highly-anticipated Top 40 Restaurants in the U.S. list. The 2012 edition also names chef Jean Joho as U.S. Best Restaurateur of the Year.


Of the Top 40 Restaurants in the U.S. selected, six of them did not appear on last year’s list, and one of those, Menton, is gracing the list for the very first time. Five that made Top 40 lists in earlier years are making a comeback: Frasca Food & Wine, The Herbfarm, Coi, The Inn at Little Washington and TRU. That means that six from last year’s list did not make the cut: Charlie Trotter’s, Thomas Henkelmann, Arrows Restaurant, The Restaurant at Meadowood, The Dining Room (in San Francisco), and L’Escalier.

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Andaz Hotels Accelerates Its Expansion Around the Globe – Travel News

The view from the Andaz West Hollywood
The view from the Andaz West Hollywood

With the launch of the Andaz Liverpool Street London in 2007, a new Hyatt brand was born. And slowly but surely, it began staking claims around the globe, from Shanghai to Wall Street to West Hollywood, where it took over the iconic “Hyatt Riot House” and turned it once again into a West Coast mecca for pretty party people. Now, with the announcement that it will rebrand two Avia hotels (one in Napa and one in Savannah) this summer, Andaz is kicking its expansion into high gear. Continue reading “Andaz Hotels Accelerates Its Expansion Around the Globe – Travel News” »

Pigging Out at Pigs & Pinot

Cyrus' sous vide pork belly tacos
Cyrus' sous vide pork belly tacos

by Barb Rybicki


For wine lovers with an aching for bacon, the place to be this past weekend was Pigs & Pinot, the food and wine celebration and fundraiser held in Healdsburg, CA. The sold-out, seventh annual Taste of Pigs & Pinot kickoff on March 23 was a true feast from trotters to snout, MC-ed by chef Charlie Palmer at his Dry Creek Kitchen restaurant in the Hotel Healdsburg.


Pigs & Pinot benefits two child-focused non-profit organizations: Share Our Strength, which nourishes hungry kids in the U.S.; and Here For Them’s “Russ’s Kitchen” Bread For Life, which is helping orphaned kids in the Dominican Republic by building a panadería (bread bakery) to feed and train them in marketable culinary skills.

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