The World’s 50 Best Restaurants

Chef Thomas Keller of Per Se and The French Laundry
Chef Thomas Keller of Per Se and The French Laundry

Every year, S. Pellegrino announces the world’s top 50 restaurants. In this year’s rankings, which were just released, the water producer included six restaurants in the U.S. Not so coincidentally, all half-dozen of them — Eleven Madison Park (#5), Per Se (#11), Alinea (#15), Le Bernardin (#19), Daniel (#29), and The French Laundry (#47) — have also earned a spot on GAYOT’s list of the top 40 Restaurants in the U.S.


For each of these notable restaurants, we offer a profile of their chefs as well as a complete restaurant review. For chef Thomas Keller, who helms two of the six top restaurants above, we have a lengthy profile explaining why he is the Best Restaurateur in the U.S. for 2013 in our Annual Restaurant Issue.

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Tea Honey

Savannah Bee Company Tea Honey
Savannah Bee Company Tea Honey

by Patricia Mack


When it’s teatime, don’t ask me, “One lump or two?”


I take my tea with honey.


It used to be any kind of honey — orange blossom, blueberry, sage, buckwheat, thistle, heather, dandelion — or any kind that was on hand. But I’ve found something better: Savannah Bee Company Tea Honey.


Its sweetness is more subtle than other commercial honeys, and its viscosity is thinner, reminiscent of some European honeys that pour quickly and cook or roast beautifully into elegant glazes for vegetables and poultry. The heat of the hot steeping tea combines with this honey to create a new flavor note that is altogether pleasing with neither the tea nor the honey dominating the wonderful, delicate brew in the cup.  

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Moraga Vineyards 2005 Red – Wine of the Week Review

Moraga Vineyards 2005 Red Wine
Moraga Vineyards 2005 Red Wine

Price: $125

Rating: 15.5/20

Region: Los Angeles, CA

Varietals: 56.1 percent Cabernet Sauvignon, 43.7 percent Merlot, 0.2 percent Cabernet Franc

Production: 1,200 cases

Alcohol: 14.2 percent


Tasting Notes: The 2005 Red from Moraga Vineyards shows excellent balance of fruit, acidity and tannins. Its complex flavors are primarily of blackberry and boysenberry with some herbal and mineral notes. This finely crafted Meritage finishes full and long.


Food Pairings: Grass-fed beef, black truffle pizza


Other Meritages we have tasted

Check out GAYOT’s Los Angeles Travel Guide

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Valrhona Introduces “Blond” Chocolate: Dulcey

Valrhona "Dulcey" Blond Chocolate Bar
Valrhona “Dulcey” Blond Chocolate Bar

 

by: Sylvie Greil


White chocolate is a bit of the stepchild in the dark and alluring world of cacao. Usually deservedly so.


A. It doesn’t contain cocoa solids (the healthy dark stuff boasting antioxidants and theobromine)
B. It often has an odd texture.
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La Mar Cebichería Peruana Expands Its Brunch Menu

Empanadas are Peru's answer to the pasty and the knish
Empanadas are Peru’s answer to the pasty and the knish

Celebrating Peru’s Rich Culinary Heritage


by Anneli Rufus


Peruvian cuisine is gaining ground in North America, and not a moment too soon. We saw this coming — with pisco cocktails in hand — and aquí está. It is truly vivid fare — and one of its prime purveyors is La Mar Cebichería Peruana. The San Francisco restaurant has expanded its brunch menu this month, debuting a range of new entrées that merge cutting-edge creativity with a rich, diverse culinary heritage.


Peruvian food has ancient roots, augmented by indigenous traditions, European cuisine — French-style bakeries are ubiquitous in Lima — and local produce such as plantains, Lima beans, huge-kerneled corn and local peppers including the earthy yellow aji amarillo, assertive red rocoto and fruity orange aji panca. Sauces made from these peppers and from the leafy green huacatay herb are more popular in Peru than ketchup and mustard.

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