Where to Dine in 2014

How to find the best restaurants
Clockwise from upper left: The Church Key, Hakkasan (Beverly Hills), Lazare (Paris), Hôtel Plaza Athénée (Paris)

by Sophie Gayot
 
As 2013 has ended, aren’t you looking forward to know where to dine in 2014?
 
We have a few things that can help.
 
Listen to my latest interview on chef Jamie Gwen’s radio show, which is now syndicated throughout America, where we discussed (listen to show here):
– chef Michel Richard’s new restaurant in New York, Villard at The New York Palace;
chef Jeff Mahin’s new additions to the Chicago scene, Summer House Santa Monica and Stella Barra Pizzeria;
Michael Mina’s PUB 1842 at the MGM Grand Hotel & Casino, and Sam Marvin’s Echo & Rig Butcher and Steakhouse in Las Vegas;
– then we went to Paris to talk about the major renovation going on at the Dorchester Collection’s Hôtel Plaza Athénée, and chef Eric Frechon‘s new gourmet bistro Lazare;
– we finished the journey in Los Angeles at Hakkasan, the new Chinese restaurant in Beverly Hills, and chef Steven Fretz’s The Church Key in West Hollywood, which is already so popular, it’s hard to get a table.

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Celebrating Valentine’s Day From Coast to Coast

Tea Lounge at Mandarin Oriental, Las Vegas
Tea Lounge at Mandarin Oriental, Las Vegas

by Meryl Pearlstein


With Valentine’s Day approaching, there are lots of interesting dining and travel-related experiences that make wonderful gifts for your sweetie. Here’s a round-up from Washington, D.C. to Honolulu.


Las Vegas

How about a twist on the usual Afternoon Tea found at many upscale hotels? The Mandarin Oriental Tea Lounge in Las Vegas adds a romantic touch with their Valentine Afternoon Tea. Heart-shaped, house-made gourmet chocolates finish off the sweets selection. $45 per person.


Atlanta

Sit at the bar at the St. Regis for a special Valentine’s Day “Pink of Perfection” cocktail that is available all month. It’s made with one part tequila, ½ part simple syrup, 3 dashes orange blossom water, with fresh lime juice and soda. What gives it its name? The pink rose petals that sit on top. You can increase the aphrodisiac quotient with the Oysters and Caviar Pearls special, a sensual combination of tempura oyster frites and osetra caviar sabayon created by executive chef Joseph Trevino, paired with Heidsieck Champagne.

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Alinea: Dinner Extraordinaire!

by Sophie Gayot


When Alinea owner Nick Kokonas came to my table for dessert, after I had already sampled seventeen dishes from chef Grant Achatz, I had to share with him my thoughts: “Your restaurant should not be called a restaurant.” Yes, there is food, but it’s nowhere close to what one could ever experience at other dining venues. Achatz’s creativity is without limits, and tolerates no restriction, so expect the unexpected. What should it be called? Hmm… considering the homage and respect he pays to food, I can not say “food entertainment,” maybe an “ode to culinary invention.”

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Sir Richard Branson to Open the First Virgin Hotel in Chicago – Travel News

Virgin Hotels logo
Virgin Hotels logo

Virgin Brand Continues to Expand


With the opening of PUBLIC Chicago, Radisson Blu Aqua Hotel Chicago and Longman & Eagle, the Windy City seems determined to prove itself as the new mecca for hot hotel openings. This reputation is cemented with the announcement that Sir Richard Branson’s first Virgin Hotel is set to begin construction this May. Taking over the 1928 Old Dearborn Bank building, the sure-to-be-hip hotel will include 250 rooms, a pool and a rooftop venue — with terrific views, we assume, given the location. Continue reading “Sir Richard Branson to Open the First Virgin Hotel in Chicago – Travel News” »

GAYOT.com Top 10 New Restaurants in the U.S.

by Sophie Gayot


We are always happy to see the addition of new restaurants to the culinary scene. You will find the ones that impressed us the most in GAYOT’s just-published Annual Restaurant Issue. Check out our 2012 list of the Top 10 New Restaurants in the U.S., which includes notable newcomers like GT Fish & Oyster Bar in Chicago, then watch my exclusive video interview with its chef/partner Giuseppe Tentori. Perhaps some of these places will grace a future list of Top 40 Restaurants in the U.S.

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