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30

Apr

  • pinitbutton The World’s 50 Best Restaurants
thomas keller 300x199 The World’s 50 Best Restaurants

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

on April 29th, 2013
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29

Apr

  • pinitbutton Tea Honey
tea honey 236x300 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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  • pinitbutton Moraga Vineyards 2005 Red   Wine of the Week Review
moraga 2005 red 200x300 Moraga Vineyards 2005 Red   Wine of the Week Review

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

Continue reading “Moraga Vineyards 2005 Red – Wine of the Week Review” »



  • pinitbutton Valrhona Introduces “Blond” Chocolate: Dulcey

buynow Valrhona Introduces “Blond” Chocolate: Dulcey

dulcey Valrhona Introduces “Blond” Chocolate: Dulcey

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.
Continue reading “Valrhona Introduces “Blond” Chocolate: Dulcey” »



  • pinitbutton La Mar Cebichería Peruana Expands Its Brunch Menu
empanadas 300x205 La Mar Cebichería Peruana Expands Its Brunch Menu

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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  • pinitbutton Arthur Newman   Movie Review
arthur newman movie poster Arthur Newman   Movie Review

Arthur Newman movie poster

 

stars three new Arthur Newman   Movie Review


Genre: Comedy, Drama
Rated: Not rated
Directed by: Dante Ariola
Starring: Emily Blunt, Colin Firth, Anne Heche
Released by: Cinedigm
Run time: 101 minutes
Year: 2013

 Arthur Newman   Movie Review  buynow Arthur Newman   Movie Review


by Alain Gayot


Romantic comedies aren’t what they used to be – and that’s not a bad thing. Gone are the days of the sugary-sweet stories that made actresses like Sandra Bullock and Julia Roberts household names. “Arthur Newman” is the latest example of the shift in the genre towards more plausible plots involving flawed characters, such as “Silver Linings Playbook” and “(500) Days of Summer.”

Continue reading ““Arthur Newman” – Movie Review” »



  • pinitbutton Tequila Pairing at Tortilla Republic
battered avocado 300x255 Tequila Pairing at Tortilla Republic

Tequila-battered avocado with pomegranate vinaigrette

by Barnaby Hughes


I’ve had the pleasure of attending many wine pairing dinners, but recently was invited to my first Tequila pairing at Tortilla Republic in West Hollywood. Taking place on the third Wednesday of each month in a private dining room, the four-course dinners pair Mexican tapas with a line of Tequilas from a single distillery. I was fortunate enough to attend the inaugural dinner featuring Milagro Tequila. Executive chef Brendan Warren came out of the kitchen to introduce each of the evening’s dishes, which were paired with three of Milagro’s Tequilas. Reposado was served with Tequila-battered avocado, Silver with camarones and chorizo, Reposado with albondigas over herbed rice and Añejo with sorbet and fresh fruit. A glass of the restaurant’s sangrita, a non-alcohol mix of juices and spices, was provided as a palate cleanser between courses.

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  • pinitbutton Herdade da Comporta 2007 Red   Wine of the Week Review
herdade da comporta 86x300 Herdade da Comporta 2007 Red   Wine of the Week Review

Herdade da Comporta 2007 Red

Price: $16

Rating: 14/20

Region: Setúbal Peninsula, Portugal

Varietal: Aragonez, Trincadeira, Alicante Bouschet & Touriga Franca

Alcohol: 13.5 percent


Tasting Notes: A well-structured red blend, the Herdade da Comporta 2007 Red displays ripe dark fruit flavors with a hint of oak, supple tannins and moderate acidity.


Food Pairings: Pork ribs, sausages, pasta marinara


Other Red Blends we have tasted

Check out GAYOT’s Portugal Travel Guide

Continue reading “Herdade da Comporta 2007 Red – Wine of the Week Review” »



  • pinitbutton New Brunch Buffet at Wilshire Restaurant
P1420322 1 300x200 New Brunch Buffet at Wilshire Restaurant

Wilshire Restaurant in Santa Monica has a new Sunday brunch buffet with bottomless Mimosas and Bloody Marys

Enjoy Farmers Market-Inspired Fare on a Primo Patio


With the weather starting to warm up in Southern California, we’re looking forward to leisurely weekend brunches outdoors. Wilshire Restaurant scores highly in the patio department with its split-level al fresco space shaded by trees and sail-like canvases, and this Santa Monica spot has added to its appeal by launching a Sunday brunch buffet complete with bottomless Mimosas and Bloody Marys.


Executive chef Nyesha Arrington, who was a fierce competitor on season 9 of “Top Chef,” takes inspiration from the nearby farmers market to put a spin on classic brunch dishes, such as her crab cake Benedict with tomato hollandaise sauce. The bountiful spread also features fresh fruits, cheeses, charcuterie, shrimp, smoked salmon, brioche french toast and salads like arugula with burrata, roasted red pepper and aged balsamic. In addition, there’s a customizable omelet station and a dessert buffet with mini cupcakes and over-sized cookies.

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Pigs & Pinot

on April 18th, 2013
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18

Apr

  • pinitbutton Pigs & Pinot
charlie palmer 199x300 Pigs & Pinot

Chef Charlie Palmer, Pigs & Pinot founder and master of ceremonies

Prestige and Pizzazz at Healdsburg’s Annual Event


by Barb Rybicki


Signs of spring’s arrival abound: daffodils and mustard mingle in the vineyards, newborn lambs frolic on ranches, and Pigs & Pinot dazzles food and wine enthusiasts at the Healdsburg Hotel and its Dry Creek Kitchen restaurant.


Now in its eighth year, the sold-out-in-three-minutes benefit for Share Our Strength and local scholarships and charities proved that pork is still king. Chef Charlie Palmer, cooking on home turf, once again played master of ceremonies, carving and plating juicy spit roasted pork with his sons in the central courtyard. Celebrity chef-restaurateurs helmed other stations: Jose Garces a.k.a Iron Chef, “father of Southwestern cuisine” Dean Fearing, Elizabeth Falkner (Citizen Cake) and Craig Stoll of S.F.’s Delfina Group.

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