Restaurant

Le Verre Volé December, 2009

An absolutely not-to-be-missed spot thanks to its natural wine, le Verre Volé, assembles an abundance of bottles hand-picked from a variety of French vineyards. It is, by all means, an exceptional collection that breaks all the codes. Around lunch and dinnertime, the cellar is transformed into a tavern and proposes a menu with a selection of bistro and gastro classics: andouillette, pata negra ham cut from the bone, black pudding… true art made from simple means.

67, rue Lancry, 10è arrdt, Paris
t. +33 (0)1 48 03 17 34.
www.leverrevole.fr

La Societe December, 2009

We have given up counting the number of restaurants, cafés and brasseries that now belong to the Costes family. Except, in this case it is different. La Société goes so much further than the others. From the outside, this corner of the place Saint-Germain can almost be mistaken for a bank. The menu is comprised of the usual tasty offerings one expects from a Costes establishment. Inside, designer, Christian Liaigre, has created a delightful haven of well-being.

Racines December, 2009

In the passage des Panoramas, Pierre, Ewen and Sven, find themselves in a highly creative environment, which admittedly, is not for everyone. Their cooking is simple. Ingredients come from the best sources. The vegetables come from Alain Passard, the meat…wait, let’s leave it as a surprise. With regards to wine… the belief is to only offer the sensational, which is easily achieved with their organic wines.

8, passage des Panoramas, 2è arrdt, Paris
t. +33 (0)1 40 13 06 41

Guilo Guilo December, 2009

It took Edakuni four years to open his Parisian restaurant. Luckily, those who had never been to Kyoto to discover Guilo Guilo, did not know what they were missing. Today, that is no longer the case. You need to hurry if you want to reserve one of the twenty places at the bar of this 21st century Izakaya (a type of Japanese drinking establishment which also serves food to accompany the drinks)which proposes each month a new menu of around ten dishes which become more and more surprising each time.

8, rue Garreau, 18è arrdt, Paris

t. +33 (0)1 42 54 23 92

Frenchie December, 2009

New to the already rich Parisian culinary scene, Frenchie is driven by the young chef Grégory Marchand, who took classes in London with the star cook, Jamie Oliver. Almost hidden on rue du Nil, a tiny street between Sentier and Montorgueil, this restaurant presents its products in a style that blends pub cuisine with Mediterranean influences.

5, rue du Nil, 2è arrdt, Paris
t. +33 (0)1 40 39 96 19
www.frenchie-restaurant.com

Apicius December, 2009

From the moment you arrive on rue d'Artois, you can’t help but notice the exceptional charm of the surroundings. To enter Apicius, an hôtel particulier (private mansion), which is almost entirely dedicated to the work of culinary master Jean-Pierre Vigatto, you must meander through the glorious park-like gardens. Here in this sumptuous setting near the Palais Triangle d’Or, top-rated Parisian chef, Vigatto, offers genuine gourmet cuisine which perfect match the elegant ambiance.

Bocca di Lupo December, 2009

Bocca di Lupo is an absolute gem. Ex-Moro head chef Jacob Kennedy is producing brilliant Italian Regional classics with real depth of flavour and texture. Friendly and helpful service, the atmosphere is buzzy and full of life. Located in Archer Street, in London’s Soho, tucked away behind the Windmill Theatre, it offers value for money with pre-theatre meals either in the dining-room or at the bar. Between the four of us we shared lobster spagettini with orange and ginger; grated radish, celeriac and pomegranate salad; grilled artichoke hearts, and lamb prociutto with slices of pecorino before ordering the tagliatelle with pigeon and pork ragu and a tagliata of beef with borlotti beans.

London
Telephone 020 7734 2223

Flour And Water, S.F. November, 2009

What is it about San Francisco, it can create a haute-neighborhood restaurant that’s so effortlessly stylish and yet so easy going and accessible? The menu is a mix of Tuscan favorites, small starters and entrées that you curate. The absolute must is, the pappardelle with braised oxtail, as authentic as the version I had in Siena. The Neopolitan-style-pizza is equally delicious and baked for only 2 minutes in a wood-oven for that lightly charred crust.

 Emporio, NYC November, 2009

Emporio is the latest restaurant by the team behind Aurora. Inspired by a combination of a Roman-style trattoria and 1920's grocery store. Emporio has a rich menu of categories like Formaggi, Salumi, Assagini, Antipasti…and primi & secondi. You will have fun curating your meal. Every bite is hearty in flavor, truly Italianate, you will not be disappointed. The wood-fired oven for their pizzas is also used for some of their favored dishes, like porchetta. The ambiance is very lively and great for a group, less so if you are contemplating a sartorial discussion.

Public, NYC November, 2009

Public, while not a new establishment, is admirable for its ability to continually stay on top with innovative dishes and flavor combinations. Chef Brad Farmerie, one of NYC's most talented (and best looking) chefs is a maestro that plays with spices and ingredients like Mozart played with notes. Not to be missed, are his cured Wild Boar Starter, the Spiced Pork Loin and the Roast Lamb. One of my all time favorites at Public is the Scotch Egg, a sensual and absolutely delicious hors d’oeuvres. So Chef Brad consider it a plea to bring this delicacy back.

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