The April Edition of GAYOT’s Tastes Newsletter is Here!

Save money during tax season with GAYOT's Economic Stimulus Plan
Save money during tax season with GAYOT’s Economic Stimulus Plan

Don’t let tax season get you down! The April edition of our Tastes Newsletter can help alleviate your financial stress.


Start with the GAYOT Economic Stimulus Plan to find simple ways to save. Our lists of the Top 40 Cheap Eats in the U.S. and Best Value Restaurants near you make dining out even more delicious.


Don’t forego that much needed vacation! Plan a trip to one of our Top 10 Value Hotels Worldwide or check out the latest Travel Specials.


The value lists don’t stop there! With our Top 10 Value Automobiles, Top 10 Wines Under $10 and Top Take-Out restaurants, you won’t have to break that piggy bank.

Dom Perignon Rose Oenotheque 1990

Dom Pérignon Rosé Oenothèque 1990
Dom Pérignon Rosé Oenothèque 1990

Two-Bottle Lunch

by Alain Gayot

Every once in a while we have the chance to catch up with Richard Goeffroy, Chef de Cave extraordinaire at the fabled Abbey of Hautviller’s Dom Pérignon and France’s master Champagne producer. Real life people like Marilyn Monroe and fictitious characters such as James Bond have loved and publicized DP since the 1950’s, and we’d like to continue that tradition humbly.

It’s a rather easy task, however, considering the products we sampled during a “casual” lunch: we’re talking lobster and foie gras at the Polo Lounge in Beverly Hills with Richard and Dom Perignon Ambassador Nicole Ruvo. The entire experience was magical and ethereal and priceless considering the company and the two bottles we sampled.

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Atypical Easter Brunch in Chicago


Eve is among the Chicago dining destinations challenging convention this Easter. Photo courtesy of
Eve is among the Chicago dining destinations challenging convention this Easter. Photo courtesy of

by Jennifer Olvera
Easter is right around the corner, and we’re mighty excited about the ridiculously tasty-sounding—not to mention, atypical—options out there. Since we like a bit of savory with our sweet, we’ve set eyes on the three-course spread at one sixtyblue. You can choose between items like grilled shrimp with curried cucumber-yogurt sauce and fried chickpeas and slow-cooked pork belly with buttermilk biscuits and spicy sausage gravy. From there, opt for a flat iron steak with braised spring radishes, fiddlehead ferns and spring onion gratin or, perhaps, ricotta-English pea ravioli with Parmesan gratin, followed by sorbet with rosemary shortbread. The cost is $39 per person, and a waffle bar ($12) is available for kids under 12. On the other hand, Eve’s $32, three-course brunch features the likes of Toulouse sausage with caramelized onions and sauerkraut; slow-cooked Swan Creek Farm ham with fennel-poached eggs and caramelized fennel; and eggs Sardou with soft-shell crab, creamed spinach, poached eggs, crispy artichokes and béarnaise. Are you thinking Greek? Then head to Taxim, where the $55, five-course lineup includes items like kokoretsi, charcoal-grilled caul-stuffed offal; magiritsa, hearty lamb offal soup; tsouknidopita, nettle pie with house-made phyllo, sheep’s milk butter and feta; and tsoureki, braided sweet bread baked with a red-dyed egg. For the main course, it’s on to whole charcoal-roasted, milk-fed spring lamb. Seatings are at 10:30 a.m., 12:30 p.m., 2:30 p.m., 5:30 p.m. and 7:30 p.m. Want some more ideas on where to eat? Check out our comprehensive list of the best Easter Brunch restaurants in Chicago

Chicago’s Sixteen Launches Week-Long Theme Menus

Sixteen's dining room will honor beef in many ways during a week-long themed dinner.
Sixteen's dining room will honor beef in many ways during a week-long themed dinner.

by Jennifer Olvera


We love a good, posh meal—especially when it’s based on our favorite ingredients. That’s why we’re excited about Sixteen’s newest promotion, “Feasting at Sixteen with Frank Brunacci.”


The skyline-framed, 16th-floor restaurant in the Trump International Hotel & Tower Chicago will shift its focus to serve an a la carte menu for a week each month, from March through September, while emphasizing a single, indulgent ingredient.


First up is beef from March 29-April 4. The carnivorous component will be honored in various ways, starting with dishes like Kobe carpaccio with chickpea crunch and cucumber-cilantro salad and Waygu beef cheek ravioli with foie gras-port sauce and chipotle mayo.

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Oysters and Much More at Joe’s in Venice

Chef Joe Miller & Maître Ecailler Christophe Happillon at Joe's restaurant
Chef Joe Miller & Maître Ecailler Christophe Happillon at Joe's restaurant

by Sophie Gayot

After nearly twenty successful years, Joe’s restaurant in Venice can certainly be considered a Los Angeles classic. As we’ve have been saying for a long time, chef Joe Miller and his team, chef de cuisine Kristopher Tominaga and sous-chef Phil Pretty, are especially adept in preparing seafood dishes.


But some of the ocean’s pleasures need no cooking. Every Friday night, Maître Écailler Christophe Happillon takes over part of the bar to open oysters for appreciative patrons ($17 for 6, $30 for 12). Happillon brings three different kinds, usually Carlsbad Lunas, British Columbia Fanny Bay and Baja California Endless Summer. He is an expert in explaining the differences between the types served.

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