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TOP 40 RESTAURANTS IN THE U.S.
2004
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ALAIN
DUCASSE
NEW
YORK
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.
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ALAN
WONG'S RESTAURANT
HONOLULU
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.
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AUREOLE
NEW
YORK
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.
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CHARLIE
TROTTER'S
CHICAGO
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.
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CHEF
MAVRO
HONOLULU
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 near
Marseilles.
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CHILLINGSWORTH
BREWSTER
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 French
accent.
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DANIEL
NEW
YORK
Any 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.
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DANUBE
NEW
YORK
Just
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.
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THE
DINING ROOM
ATLANTA
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.
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L'ESCALIER
PALM
BEACH
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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Over the years, we have been electing restaurants to be on GAYOT's Yearly Restaurant Awards.
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