by: Sophie Gayot
chef Paul Prudhomme ‘s restaurant, K-Paul’s Louisiana Kitchen , in the French Quarter in New Orleans , we decided to create a new list for our 2011 Restaurant Issue called “Insider Picks .” It reveals where to go for a taste of local flavor, good food and good times, if you only have one night to dine out in a particular city.
Los Angeles restaurant The Bazaar by José Andrés at the SLS Hotel at Beverly Hills .
GAYOT.com 2011 Restaurant Issue are:Top 40 Restaurants in the U.S. – U.S. Restaurateur of the Year – Top 10 New Restaurants in the U.S. – Top 40 Cheap Eats in the U.S. – Top 10 Steakhouses in the U.S. – Top 10 Hotel Restaurants in the U.S. – 5 Rising Chefs .
Top 40 Restaurant forum .
All photos by Sophie Gayot.
Traditional Spanish flan, vanilla and citrus
Ice cream and sorbet selection
Nitro coconut floating island, passion fruit and vanilla
Hot chocolate mousse, pear sorbet and salty hazelnut praline
Beef hanger steak, piquillo pepper confit, natural jus
Lemon spaguettis, dashi, parmesan, quail egg
Braised veal cheeks with California oranges
Paella-style pasta with monkfish and shrimp, cooked in seafood broth
Braised Wagyu beef cheeks, California citrus
Boneless chicken wings, green olive purée
Sautéed shrimp, garlic, guindilla pepper
Brussels sprouts, lemon purée, apricots, grapes, lemon air
Catalan spinach, apple, pine nuts, raisins
Organized arugula salad with raspberries, corn and Cabrales blue cheese
Artichokes & citrus with orange blossom dressing and pomegranate
Jicama wrapped guacamolé, micro cilantro, corn chips
West Hollywood cone, rainbow flying fish roe, cauliflower crème fraîche
Pa’amb tomaquet, manchego cheese, Catalan style toasted bread, tomato
Papas Canarias: salty wrinkled potatoes, mojo verdé
King crab, raspberries, raspberry vinegar
Baby carrots, coconut gelée
American caviar, crème fraîche, steamed buns and lemon air
Baby Japanese peaches, burrata, hazelnuts, arugula
Tuna ceviche and avocado roll, jicama, micro cilantro, coconut dressing
Olives, modern
Catalan style toasted bread, tomato
Japanese taco, grilled eel, shiso, cucumber, wasabi, chicharron
“Philly cheesesteak,” air bread, cheddar, Wagyu beef
Watermelon tomato skewers with Pedro Ximénez reduction and sexy tomato seeds
Jicama wrapped guacamolé, micro cilantro, corn chips
Sweet potato chips, yogurt, tamarind, star anise
Jamón Ibérico Fermin & Jamón Ibérico de bellota Fermin
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