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19

Feb

  • pinitbutton Truffle Extraordinaire Part 2

by Sophie Gayot


It seems that chef José Andrés and his culinary team love truffles — and I am glad that they do. Last October, SAAM restaurant, the chef’s tasting room at The Bazaar at SLS Hotel at Beverly Hills, started the second annual Truffle Season Dinner Series with a meal featuring white truffles.


But since black is beautiful, last week the restaurant started offering the black truffle experience. Throughout the 18-course prix-fixe menu, priced at $250 with wine pairings available, diners can discover the culinary creativity and talents of José Andrés, R & D chef Aitor Zabala, chef de cuisine Holly Jivin, and pastry chef Kriss Harvey.

Continue reading “Truffle Extraordinaire Part 2” »



And the LA Winners Are…!

on February 16th, 2011
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16

Feb

  • pinitbutton And the LA Winners Are…!

frank mottek knx1070 And the LA Winners Are…!

by Sophie Gayot


On Valentine’s Day, I had the pleasure of being interviewed by Frank Mottek of KNX1070 about our 2011 Restaurant Issue.


Since his daily show, the KNX Business Hour, airs locally, we discussed the Los Angeles winners in the following categories:


- Top 40 Restaurants in the US — there were five local winners: Mélisse, Patina, Providence, Spago Beverly Hills, Urasawa
- Top 10 New Restaurants in the USThe Royce was our choice
- Top 10 Steakhouses in the USCUT at the Beverly Wilshire
- Top 10 Insider Picks in the USThe Bazaar by José Andrés at SLS Hotel at Beverly Hills
- Top 5 Rising Chefs in the USChef Jordan Kahn at Red Medicine.

If you missed the show, you can listen to it here.


I also mentioned Cleo and Savory, two new restaurants, for their very reasonable prices. For more about new restaurants in Los Angeles, visit GAYOT.com’s New & Notable list.



  • pinitbutton Top Chef Michael Voltaggio Moves On
mike voltaggio 300x265 Top Chef Michael Voltaggio Moves On

Top Chef, Season 6 Winner Michael Voltaggio

Volte-face from one of the Voltaggio brothers


by Alain Gayot

 

A sports recruiter standing on the sidelines can pick out a young athlete and get a feel for his potential performance and ensuing achievements. Meeting Michael Voltaggio was a bit like that. Instantly, we felt that his performance would deliver continued success in his culinary career. He is a tremendous creative asset for any kitchen, and his food is something you look forward to eating time and again even if not all the dishes are successful one hundred percent of the time.