TOP 40 RESTAURANTS IN THE U.S. 2004
Not only has Ducasse taken Manhattan, he’s about
to take Las Vegas, too. Instrumental in every aspect of
the process, from interior design to staff selection to
the menu, the highly acclaimed French chef and businessman
raised the bar and ushered in a new era of fine dining
in New York.
As part of the team of chefs that shattered the Hawaiian
stereotype of hokey lodges and ukulele sing-along luaus,
Alan Wong earned international attention for Hawaii Regional
cuisine. His eponymous restaurant is still the best place
in Honolulu to experience island-inspired food.
Charlie Palmer has had his finger on the
pulse of American fine dining for over two decades, first
at The River Café and then at Aureole. Although
his empire has expanded to ten locations on both coasts
and points in between, this original solo venue, led by
chef Dante Boccuzzi, continues to stand out in the crowded
New York market.
Thanks to cutting-edge chefs like Charlie Trotter, Chicago
is no longer a second city when it comes to dining. Trotter
continues to stretch his creativity with techniques such
as sous-vide and raw cuisine as he prepares for any chef’s
acid test: opening in New York City.
George Mavrothalassitis may be Greek to you but his
cuisine is the inspired hybrid of his French upbringing
and adopted home in Hawaii. In Honolulu, he’s synonymous
with spectacular Hawaii Regional cuisine, particularly
seafood—perhaps a tip of the toque to his origins
In the land of the bean and the cod,
chef Robert "Nitzi" Rabin's pristine establishment
counters the Cape Cod image of lobster shacks and chowder
bars with this elegant retreat. Open only during the
summer months, the restaurant, located on an historic
estate, translates New England cuisine with a light
chef brave enough to allow a journalist in his kitchen
for weeks at a time to analyze the inner workings of his
brigade earns our praise. Obviously, he has nothing to
hide. Daniel is perfection, even after chef-owner Daniel
Boulud expanded to Florida and soon, Las Vegas.
when New York plates were becoming more deconstructed
than a Derrida essay, David Bouley created this Austro-Hungarian
gem to remind us how good a simple schnitzel can be.
His idea has since been copied, but this is the masterpiece.
This elegant room is perhaps the epitome of The Ritz-Carlton,
Buckhead ’s commitment to fine dining. Chef Bruno
Ménard’s extraordinary cuisine will no doubt
inspire you and others for years to come.
From the extraordinary vegetables to the subtle but
intricate sauces, everything about L'Escalier speaks
quality. Multiple generations have been feeding on the
fare of the restaurant, nestled in the legendary The
Breakers hotel. Tip: Chef
Matthew Sobon has a particular affinity for foie gras.
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