We are always happy to see the addition of new restaurants to the culinary scene. You will find the ones that impressed us the most in GAYOT’s just-published Annual Restaurant Issue. Check out our 2012 list of the Top 10 New Restaurants in the U.S., which includes notable newcomers like GT Fish & Oyster Barin Chicago, then watch my exclusive video interview with its chef/partner Giuseppe Tentori. Perhaps some of these places will grace a future list of Top 40 Restaurants in the U.S.
One of the documentaries, Step Up To The Plate, Entre les Bras, directed by Paul Lacoste, caught my attention. And if you are a foodie, you should try to see it as well. It is the story of chef Michel Bras at his Le Suquet restaurant in Laguiole in France. How talented is he? In 1988, we crowned him “Chef of the Year” and awarded him a rating of 19.5 (yes 19.5, even better than GAYOT’s top rating of 19 out of 20). Among his emblematic recipes is the Gargouillou, a dazzling mix of vegetables, leaves, fruits and flowers. Bras has decided to retire and let his son Sébastien take over Le Suquet. That will be a difficult task for Sébastien, who must honor his family heritage yet keep innovating as a chef, as his father has done for many years.
If you think Texas is all about big hair and barbecue, you got it all wrong. Texas can be quite sophisticated, and it also boasts a fabulous wine country! In fact, the Texas winemaking tradition is the oldest in the country. You’ll find half of the state’s wineries in the Texan Hill Country, and the charming town of Fredericksburg has become a bona fide destination for fickle foodies and oenophiles.
Our favorite must-visit destination in this German tradition-soaked locale include Becker Vineyards with its 46 acres of French Vinifera vines that grow eight grape varietals; Der Lindenbaum restaurant for German schnitzels and konigsberger klopse; and August E’s Fine Dining — perhaps the most un-Fredericksburg place in Fredericksburg with pan-continental cuisine such as the scallop hand roll, which recreates a burrito with seaweed instead of a tortilla.