[ad_1]
When a restaurant has a big buzz, it can boost guests' expectations even before they arrive. So when a restaurant meets – and perhaps even exceeds – these expectations, it is a major feat that deserves to be acknowledged. These nine renowned restaurants Wine Spectator in the United States will not disappoint you, provided you book in advance.
To see more wine and food destinations around the world, see Wine Spectator has more than 3,700 award-winning selections, including the 91 winners of the Grand Prize in the world who have the greater honor.
Do you have a favorite that you would like to see in this list? ? Send your recommendations to [email protected]. We want to hear from you!
ALINEA
Leading the Chicago dining scene for more than a decade
1723 N. Halsted St., Chicago, Illinois.
Online Reservations Only
www.alinearestaurant.com
Open for dinner, Wednesday to Sunday
Best of Awards of Excellence
Selection of Wines 800
Inventory 4,200
Cooking Alinea attracts diners from around the world for chef Grant Achatz's tasting menu of 16-18 dishes ranging from $ 285 to $ 345. The "multi-sensory" experience offers cutting-edge dishes like dehydrated lobster "paper" and an edible balloon. There is also a private dining option, as well as a 10 to 12 course tasting menu for $ 175 to $ 225 per person.
The forces of wine Sian Ferguson Nagan's selections are the strongest in France – particularly in Burgundy and Champange – and in California. Nagan plans to expand the inventory of 4,200 bottles so that more selections can be aged on site and added to the list at the optimal time of consumption.
Pairing paradise Most guests opt for wine associations, which vary by region and style to accentuate the eclectic menu. Examples of recent choices include Krug Brut Champagne Grand Cuvée 164th Edition NV, Pazo de Señorans Albariño Rias Baixas Selección de Añada 2008 and E. Guigal Côte-Rôtie La Turque 2008.
Staying on the cutting edge Although open in 2005, Alinea remains known for its modernity. The restaurant underwent a complete renovation in 2016, with enhanced light and sound elements and a redesign of the menu.
Scott Frances
The Grill is one of the three major concepts of the Food Group in the Seagram building.
19659005] Extravagant steakhouse meal in an iconic setting
99 E. 52nd St., New York, NY
(212) 375-9001
www.thegrillnewyork.com
Open for Lunch and Dinner, Monday to Saturday
Best Price of Excellence
Selection of Wines 2,600
Inventory 25,000
Historic Location The Grill is part of Major Food Group's triple takeover of the Seagram Building, the former site of Four Seasons and its legendary restaurant. The list of winners of the Best of Award of Excellence is also available in the spot dedicated to seafood, Pool and the Japanese concept, the Lobster Club.
Cooking Chef Mario Carbone's menu is the epitome of American luxury. There are expertly crafted classics such as prime rib and Newberg lobster, as well as innovative signature dishes such as press dough made with pressed poultry juices.
Wine strengths Wine director John Slover combines high-class cuisine with a French-language wine list highlighting Burgundy, Bordeaux, Champagne and the Rhône. The program also stands out in Italy and offers a range of California classic and cult wines.
Dream team Owners Jeff Zalaznick, Rich Torrisi and Aby Rosen have joined forces with this ambitious project with renowned chef Carbone, whose eponymous restaurant has three award-winning restaurants. Slover, the director of the Grill's wines, has an impressive experience, especially as a sommelier at Le Cru now closed when the restaurant received our Grand Prix in the 2000s.
Le Coucou
Le Coucou serves French dishes decadent and upscale. Duck and Cherry
THE COUCOU
A Flagship Destination for Modern French Cuisine
138 Lafayette Street, New York, NY
(212) 271-4252 [19659007] www. lecoucou.com
Open for dinner, every day
Best of Awards of Excellence
Selection of Wines 750
Inventory 4,800
The Advantages of Wine The Coucou Wine Program is led by beverage director Charles Puglia, former director of wine at Blue Hill at Stone Barns in Pocantico Hills, New York. The list includes a superb collection of wines from France. in Burgundy, Bordeaux, the Rhone, Champagne, Loire and Jura.
Cooking Chef Daniel Rose created the menu of refined French classics, cleverly presented and with a contemporary twist. Particularly luxurious items include veal tongue with caviar and filet mignon with bone marrow juice.
The Starr Team The Cuckoo is owned by Starr Restaurants, Stephen Starr's group of 16 award-winning restaurants on the East Coast.
Coffee cousin Le Coucou Rose and Starr teamed up to open a more casual concept in New York last February. The duo's French café, La Mercerie, serves hearty French dishes and a wine list of about 60 selections
Eric Wolfinger
Manresa takes his diners on a culinary journey determined by the inspiration of the chef
MANRESA
Classic French wines complete inspired Californian cuisine
320 Village Lane, Los Gatos, California
(408) 354-4330
www.manresarestaurant.com
Open for dinner, Wednesday to Sunday [19659003] Award of Excellence
Selection of Wines 950
Inventory 4,660
Cooking Los Gatos, Calif., Is not considered a must-see venue, but guests flock to Manresa for chef David Kinch's late night tasting menus. The meal costs $ 275 per person, with a drink agreement available for $ 220 more. Some plates offered in the past include roast chicken with mushroom jelly, coconut scallop soup and beef with black tea prunes.
The strengths of wine France is the strongest region on Jim Rollston's list, which stands out in Burgundy and the Rhone. The program focuses on California wines with several vertical vineyards of Santa Cruz. Germany is another strong point, featuring producers such as Keller and Emrich-Schönleber.
Element of surprise There is no printed menu provided at the beginning of the meal. Instead, Kinch takes the reins, taking out artistic plates of his latest inspirations. At the end of the evening, Manresa comes home with a list of dishes to keep as a souvenir.
Local Culinary Leader Kinch also owns the Bywater Award in Los Gatos, California. The restaurant has a wine list of 125 selections excelling in France.
NoMad Los Angeles
NoMad puts local spins on American-European dishes, such as duck breast with apples and chicory.
NOMAD
The West Coast Outpost of an Acclaimed Wine Program
NoMad Los Angeles, 649 S. Olive St., Los Angeles, California [19659007] (213) ) 358-0000
www.thenomadhotel.com/los-angeles
Open daily for lunch and dinner
Best Choice Award
665
Inventory 6,245
The support of big names NoMad is the first Californian project of chef Daniel Humm and restaurateur Will Guidara. Their group Make It Nice home includes the winner of the Eleven Madison Park Grand Prix and the NoMad's Best of Award of Excellence Award in New York.
The Wine Forces The former New York NoMad sommelier chef, Ryan Bailey, is director of wine. There are also about 60 wines available by the glass, including "reserves" of producers like Beaucastel Castle and Nikolaihof.
Cooking The US-European tariff is similar to the flagship menu. In addition to new dishes, some signature items have been adapted to the local market, such as roast chicken for two stuffed with black truffle and brioche and served with turnips and sesame.
Wine, dine and stay NoMad is the homonymous restaurant of the Los Angeles hotel, located in the historic Giannini Place built in the 1920s. Guests can enjoy the best wine list of Award of Excellence throughout the property, from the rooftop restaurant to the lobby bar.
Aya Brackett
Quince offers a wine list of 1600 which is the strongest in the Italian regions. 19659019] QUINCE
Higher Farm-to-Table Price and Growing Winemaking Program
470 Pacific Avenue, San Francisco, California
(415) 775-8500
www.quincerestaurant.com [19659007Overwanthourseveryday
Best Price of Excellence
Selection of Wines 1,600
Inventory 7,000
The Wine Forces Managed by wine director Cameron Tyler, the program shines in Italy, especially in Piedmont, but also in Burgundy, Bordeaux, California, Champagne, the Rhone and Germany. Tyler strives to offer selections particularly rare in the context of food and wine pairings.
Cooking Chef and owner Michael Tusk serves a very seasonal fixed price menu for $ 275. The American cuisine of Italian influence includes dishes such as white three-way asparagus and lamb to artichoke, eggplant and black garlic.
Exclusive Supply Along the California coast near a town called Bolinas, the family run Fresh Run Farm grows ingredients exclusively for Quince. The restaurant sources produce, flowers and more of the farm, so the partnership plays a big role in what ends on the menus.
Dramatic Presentations From beginning to end, Quince integrates the wine service as a central element of the culinary experience. A Champagne cart greets guests with selections by the glass, bottles are often open at the table, and a basket after dinner presents Madeira and Port
Sushi Nakazawa
Sushi Nakazawa showcases the skills of Japanese sushi chef Daisuke Nakazawa.
SUSHI NAKAZAWA
Authentic Omakase transported from Japan
23 Commerce Street, New York, NY
(212) 924-2212
www.sushinakazawa.com
Open for lunch and dinner, daily
Award of Excellence
Selection of the wine list 440
Inventory 1,810
The Strengths of Wine The director of wine, Dean Fuerth, offers good choices of sushi from France, especially Champagne and Burgundy, as well as from Germany and France. 39; Austria.
Cooking Daisuke Nakazawa, who was trained for eleven years in Tokyo by esteemed sushi chef Jiro Ono, conducts this coveted omakase experience. The 20 courses cost $ 120 and change daily depending on the selections hand picked by the restaurant's fishers.
Headquarters For an additional $ 30 each, guests can sit at the sushi bar and watch Chef Nakazawa and his team prepare the classes with skill.
Branching out Sushi Nakazawa now has a location in Washington, DC, with a program of 130 wine selections also led by Fuerth.
Molly Matalon
David Chang brings a Korean touch to California cuisine at Majordōmo
MAJORDŌMO
The eagerly anticipated debut of chef David Chang in Los Angeles
1725 Naud Street, Los Angeles, California [19659007] (323) 545-4880
www.majordomo.la
Open for dinner, daily
Award of Excellence
Selection of Wines 155
Inventory 1,325
Wine strengths Wine director Richard Hargreave's program presents contemporary wine-growing choices like Liquid Farm and Tyler Winery alongside classics like Jacques Selosse Champagne and Emidio Pepe Montepulciano from Abruzzo. California, France and Italy are all well represented.
Majordōmo is part of the International Chef David Chang's Momofuku Restaurant group, which also includes Momofuku Ko, Momofuku Ko and Momofuku Ssäm Bar Momofuku Excellence Award winner, Momofuku Las Vegas, Momofuku Nishi and Momofuku CCDC.
Cooking Momofuku's West Coast premiere combines Californian influences with the brand's Asian style, executed by chef Jude Parra-Sickles. The dishes that change frequently are based in Korean cuisine, from appetizers like kimchi and spicy crab cured to mains like vermicelli with shrimp and grilled skirt steak with chilli jam.
Reflected Pricing Through the wine list and global beverage program, Hargreave strives for a balance between high-end and affordable choices. "I love the idea of a table that drinks old [Jean-Louis] Chavez Hermitage with a glass of Zalto, and the table next to them with a pitcher of beer Hite ", he recently told Wine Spectator . Ray Kachatorian
Chief Curtis Stone opened Maude in Beverly Hills, California as his first solo project.
MAUDE
Celebration of a famous chef of the world wine regions
212 S. Beverly Drive, Beverly Hills,
(310) 859-3418
www.mauderestaurant.com
] Open for dinner Tuesday to Saturday
Award of Excellence
Selection of Wines 325
Inventory 2,200
Owner on the Screen Maude is owned by TV chief and personality Curtis Stone, who also owns the Gwen Butcher Shop & Restaurant Award in Los Angeles.
The Wine Forces The general manager and director of wine Ben Aviram oversees the wine program, which is the strongest in Spain and France, especially in Champagne, as well as in California.
Cooking The $ 125 tasting menu changes quarterly, featuring a different wine region each season. Stone, Aviram and Chef Justin Hilbert travel around the world to find inspiration for their next regional project. A recent menu showcased Rioja with dishes like pork ear and pig ear, and chords such as Bodegas Marqués de Murrieta Rioja Castillo Gran Reserva Ygay Reserva 1986 and Rioja Alta Rioja 904 Gran Reserva 1997.
Destination for Discovery Maude is open since 2014, but Aviram is proud to never repeat a wine in the chords presented. This ever-changing format allows visitors to continually explore new regions and global flavors.
Do you have any news or tips? Have you visited one of our laureates recently? Tell us what you eat these days.
Spread us on Tweet or write us on
Instagram .
[ad_2]
Source link
