Those
looking for a cool, refreshing oasis in the desert will
find it here, under the guiding culinary hand of chef
de cuisine Bradford Thompson. He developed his skills
with predecessor James Boyce and, prior to that, Daniel
Boulud in New York. His modern French style, fusion
of old and new techniques, and acclaimed seasonal tasting
menus—plus a $3 million wine collection—are
highlights at The
Phoenician, A Luxury Collection Resort, which has plenty to boast of in its own
right, including the 22,000-square-foot Centre for Well-Being.
With a spa this indulgent, working off a Thompson-inspired
dish is as much a guilty pleasure as eating it.
__________________________
Legendary chef Wolfgang Puck and prominent architect Richard Meier paired up to transform the ultra-classic dining room in the Beverly Wilshire hotel into a modern, elegant and chic spot. The restaurant, styled with black-and-white paintings and vines growing along the wall, features an open kitchen that gives amplitude to the room. Puck prepares innovative takes on traditional steakhouse fare such as Kobe steak sashimi, foie gras sandwiched between spiced tuiles and asparagus with a poached egg—and that’s just to start. ___________________________
Sure, it's fun to talk about the fact that Ron Siegel was the first American to defeat an Iron Chef on the eponymous Japanese cult TV show. His fifteen minutes of fame, however, are nothing compared to the real reason Siegel deserves his laurels: his Eastern-influenced French cuisine on the menu at The Dining Room. Considering this restaurant's long-standing reputation, developed under such chefs as Gary Danko and Sylvain Portay, Siegel's accomplished helming of this landmark property is particularly notable. As a result, it remains a fitting ornament for one of San Francisco's classic hotels. ___________________________
Of all the movers and shakers that frequent Michel Richard Citronelle, chef Richard himself arguably is most deserving of the spotlight. This is saying a lot in a city filled with influential politicos, but we stand by our assessment, and we're sure you'll agree from the moment you take your first bite. Like the hotel, the dining room is subtle, all the better to complement Richard's theatrics in the exhibition kitchen. Known for revolutionizing French-California cuisine, he now wows with an extravagant nine-course tasting menu. Like what you’ve nibbled? Then we suggest you take one of his innovative cooking classes. __________________________ Chicago
Many Second City denizens believe this classic and stylish restaurant to be second to none. Chef-owner Gabino Sotelino, with the help of chef de cuisine Christian Eckmann, prepares innovative French food from pâté to soufflé. The elegant Art Nouveau dining room, with its dark woods and soft edges, evokes memories of great rooms past, but the cooking is rooted in the present. The offerings change seasonally and dégustation menus abound, so there is ample reason to keep coming back for more. ___________________________
In the evolution of Las Vegas as one of the capitals of the world of gastronomy, the arrival of Robuchon was a milestone. With namesake restaurants in Paris, Tokyo and, most recently, New York, Robuchon is the Manet of the ovens and among the culinary elite. Dine among Art Deco-inspired décor and feast on French fare served via two dégustation menus, composed of ten or sixteen courses and paired with a selection of wines by the glass. Stated simply: there's only one Robuchon in the world, and an evening here is a unique and unforgettable experience. ___________________________
Another globetrotter with an international gourmet empire, Jean-Georges Vongerichten has made a celebrated name for himself with a foundation that is classic French and influences from the time he spent in Asia mastering his craft. Still, this flagship restaurant—the centerpiece of his domain—at the Trump Tower continues to set the standards. Executive chef Mark LaPico admirably tends to the day-to-day, which is complemented by Adam Tihany's Trump-worthy interior design. ___________________________
Using
strictly seasonal and truly regional ingredients from
the restaurant's twelve-acre farm, Jerry Traunfeld practices
what most restaurants only preach. Nine-course menus are
finalized hours before the meal, ensuring freshness and
quality from both land and sea. Begin your dinner with
an apéritif or herbal tea and a tour of the garden,
where your hosts will discuss and sample the herbs starring
in the evening's menu. The Herbfarm is the Northwest's
quintessential dining experience.
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Sip your way through wine country with GAYOT's list of charming inns and resorts, featuring vineyards from Napa Valley to Long Island, New York.
Go off the beaten path and explore GAYOT's Top 10 Extreme Hotels, which feature one-of-a-kind accommodations for a truly unforgettable experience.
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