World's 100 Best Restaurants - Recently Updated Pages

Restaurant Links

DutchessMenus — Thu, 01 Oct 2009 21:10:01 CDT

Dutchess County Restaurants Find the best restaurants in The Hudson Valley on DutchessCountyRestaurants.com

The best sites (bhttp://www.mavicuisine.com/Beside ours, obviously) to satisfy your epicurious mind.

Find a Restaurant:
mavicuisine.com- the best Mediterranean restaurant in USA!!
Zagat - OK, so you will need a subscription to view the famous Zagat restaurant ratings, but these restaurant connoiseurs stilldyou plenty of useful information in the free-to-view portions of their site.

Free Restaurant Advertising in the USA. Just pick the state and town and add your restaurant or foodie place for free.

Aux Vieux Canons - In Quebec City, Quebec, Canada - A true oasis of culinary delights from French, Italian and Eastern European Cuisines.
Excellent food and cost/quality ratio. Outstanding Wine List as restaurant hosts one of the Finest Wine Cellars of Canada.

World Press - World Press runs down their picks for the 50 best restaurants around the world, plus menu, pricing, and reservation information for their top 10 choices.

New York Magazine - So many New York restaurants, so little time - how to choose? New York Magazine will help your sort the best from the rest.

Fodor's - Fodor's - they know travel. They also know where to eat when you're traveling. Let them help you pick the best restaurant, even if it is your first night in town.

Restaurant Row - Find the ten best restaurants in your US town, listed city by city.

Famous Resaurants, Famous Chefs:

Mario Batali - Find out about the man, his many restaurants, and his ever evolving campaign for culinary domination on this website - plus, steal a few of his recipes.

Gordon Ramsay - Sure, he can be a little testy, but there is no denying it - the man can cook. On this site you can find a restaurant, find a cookbook, or, for the brave of heart among you, even find a job with Chef Ramsay himself.

Jamie Oliver - Everything you ever wanted to know about the so-called "Naked Chef," and then some. Read about Jamie's Fifteen Foundation and Restaurant project, his project to improve school lunches, and snag some his recipes. Pukka!

A Touch of Chocolate - Located in Elkhart, Indiana. Here you can find some of the finest hand-made chocolates. Reasonably priced and a favorite with people in the area.

Blindekuh or The Blind Cow - The Blindekuh, based in Zurich and Basel, is a restaurant with a difference. Patrons of Blindekuh (Blind Cow, in English) dine on traditional German fare in complete darkness. The restaurant staff are all visually impared to varying degrees. The first link is to the official restaurant webapge, in German - the second is to a review of the restaurant, written in English.

Prime Table Restaurant - The Prime Table Restaurant is located in Niles, Michigan on M-51 (State Road 933), just north of the state line. The meals are delicious and there is something to suit all ages and pockets. There is no better “family dinning” place in the entire Michiana area. Its a favorite with my family.

Café Miró Grande - The most elegant restaurant in the heart of Budapest at 9. Liszt Ferenc Square. They have fresh and delicious food, polite service and pleasent atmosphere in the city of the centre. I have been several times with my friends already and we always got good impressions on the Hungarian hospitality.

Want to share a great restaurant link? Just click the EasyEdit button!

Best U.S. Restaurants

Lion07 — Mon, 08 Jun 2009 14:31:44 CDT

The best restaurant in the USA is Mavi Restaurant in Hartford, CT visit www.mavicuisine.com!

Metro favorites: New York, Chicago, and Los Angeles are reliable culinary trendsetters.

Off the beaten path: Michigan, Charleston, Yosemite National Park. Yup, there's fine dining to be found everywhere!

Are we missing something in your city or neighborhood? Add it to an exising list--or create your own page.

Need a recommendation for where to eat? Post a question and get help from your fellow gourmands.

Top 10 Restaurants

senza — Thu, 14 May 2009 03:21:11 CDT

More top lists... here are the world's top 10 restaurants:

Top 10 restaurants of the world

Enoteca Drago

pjbosc — Fri, 10 Apr 2009 13:50:39 CDT

Wednesday Wine Tastings and more!

Born from a romantic vision of traditional Italian wine shops, Master Chef Celestino Drago presents Enoteca Drago, the quintessential neighborhood ristorante, wine bar and pizzeria in Beverly Hills.

Enoteca Drago
410 N. Canon Drive
Beverly Hills, CA 90210
310-786-8236
Website

Spain

7bellotas — Fri, 27 Mar 2009 11:29:24 CDT

7 Bellotas © - Jamon iberico 100% artesanal - Guijuelo - Prodcción limitada
spanish ham factory 7 Bellotas © online, we are artisans of jamon iberico de bellota ( spanih ham ), 7 Bellotas © jamones ibericos, iberian lions and iberian products are elaboreted 100% natural, made using traditional methods from Guijuelo. We are located 10 miles from Guijuelo, Salamanca, where we find best whether conditions to cured the best jamon iberico ( spanish ham) of the whole World.We glad to present our selection of spanish hams that can be present as whole ham, Sliced Vacuum Packs, boneless and others. 7 Bellotas © online was born to offer iberian 7 Bellotas products at best possible price, we offers online store where to buy our spanish ham, boneless ham and iberian products straight from us in Spain. We are shipping Europe Union whiting 5 working days and the rest of the World within 14 working days. ( its allow to send boneless and Sliced Vacuum Packs into the USA, Canada and Japan)

Spanish Ham - Jamon iberico

Spanish hams - Jamon iberico and jamon iberico de bellota are made from the same black-footed breed of pig, and both are cured by the same methods, using time, salt and some nitrates. But the bellota pigs, finished on acorns, produce hams that are more marbleized. This allows the hams to age longer, yielding a rich, intense, complex flavor.

7 Bellotas -Best jamon Iberico from Spain

Jamon iberico elaborated 100% artisan at our family factory at Gallegos de Solmirón, jamon iberico de bellota hung for over + 48 months in natural dryers.
7 Bellotas © - Jamon iberico 100% artesanal - Guijuelo - Prodcción limitada
Somos una empresa familiar productora de jamon de bellota, embutidos ibéricos de bellota, jamones ibéricos de recebo y todo tipo de embutidos ibéricos 100% artesanales de origen Guijuelo.Nuestras instalaciones de elaboración y curado ubicadas a 22Kg de Guijuelo (Salamanca) poseen un clima excelente para el proceso y curado del buen jamón ibérico de bellota. La elaboración de nuestro jamon de bellota y jamones ibericos es totalmente artesanal, consiguiendo así, nuestra denominación de jamon de bellota calidad superior. Sometemos a nuestros jamones ibéricos un tiempo de curado no inferior a 36 meses para los jamones ibéricos de Recebo y mas 48 meses para los jamones ibéricos de bellota. Un curado largo y bien elaborado hace de nuestros jamones ibéricos un majar gastronómico único.

El Bulli
By now most food-lovers have heard of Ferran Adria and his restaurant, El Bulli, located along a winding road far from the nearest big city. Adria has been described as an innovator, a mad scientist and an alchemist, and his cuisine pushes the envelope, defying categorization. The restaurant is closed for half the year, during which time Adria and his chefs experiment with techniques and ingredients. And foam? Yes, Adria is the godfather of foam.

El Bulli, Cala Montjoi S/N 17480 Roses (Girona) Spain, 972150457, www.elbulli.com

Arzak
It’s hard to believe that the charming, diminutive Elena Arzak is in line to take over her father’s restaurant in San Sebastian, Spain, but one taste of her food and you’ll understand why. The family restaurant, presided over by José Maria Arzak, is a Spanish jewel, a place where tradition and innovation happily commingle. Arzak has received international recognition in large part because of its commitment to creative cuisine with traditional roots. In addition to the kitchen where meals are prepared, there’s a second kitchen at Arzak devoted to exploration and creation. Here, using ingredients from their “flavor lab” (which boasts some 1,000-plus foods), the Arzak chefs experiment with new dishes and flavor pairings. The fruits of their innovation might include a sublime dish of squid ink ravioli, the “pasta” on the ravioli a delicate gelatin that dissolves the moment a server pours over the hot fish broth, creating a soup enriched by the essence of squid. There’s nothing gimmicky or tiresome about these innovations, thankfully, because they are all so successful. With one foot in the past and the other firmly planted in the future, the Arzak family offers unmatched, uncharted cuisine.

Arzak, Avda. Alcalde Jose Elosegui, 273 20015 San Sebastian, 943 278 465, www.arzak.es

El Raco de Can Fabes
Can Fabes is located forty-five minutes from Barcelona in the sleepy Catalan town of Sant Celoni. The menu, while not as wildly innovative as other top Spanish restaurants, offers a solid tutorial in Mediterranean—and Catalan—food. Offerings like pheasant consommé, goat with sage and rabbit with slow-cooked quince sound straightforward and rustic, but in the hands of expert chef Santi Santamaria they become dishes of renown.

El Raco de Can Fabes, Sant Joan, 6, 08470 de Sant Celoni, Barcelona, 00 34 938 672 851, www.canfabes.com

Cal Pep
At Cal Pep, an exciting, crowded tapas bar in Barcelona, leave the decision-making to the waiters. Small plates are prepared to order using whatever is in season: tiny, deep-fried eels, grilled langostines, simple fried artichokes, and made-to-order tortillas studded with cubes of chorizo and smeared with garlicky aioli. At Cal Pep there isn’t any fancy Limoges, and you won’t see any tuxedo-clad waiters. What you will get, though, is a genuine taste of Barcelona.

Cal Pep, 8 Plaza de Olles, Barcelona, 34 93 310 79 61, www.calpep.com

Mugaritz
Mugaritz chef Adoni Aduriz has been referred to as the “future of Spanish cooking.” Part-chef, part molecular gastronomist, Adurizs’ signature dish is foie gras—he went so far as to study at a liver clinic for two years to gain a better understanding of the organ—and his unusual creations are bold, challenging and inspired. While Mugaritz cofounds some diners, others happily consider him a culinary philosopher at the top of his game.

Mugaritz, Otzazulueta baserria, Aldura aldea 20 zk., Errenteria 20100, 943 522 455, www.mugaritz.com

Sant Pau
Carme Ruscalleda’s gorgeous Catalan restaurant, Sant Pau, is a short train ride from the center of Barcelona, within view of the ocean. Her food is at once both modern and classic—her inspired renditions of Spanish regional classics (salt cod, pimenton de pardon, and langostines all star on the menu) are refreshing and highlight Ruscalleda’s technical and creative skills. Now, having won the hearts and stomachs of Spaniards, Ruscalleda is off to conquer another audience with the opening of Sant Pau in Tokyo.

Sant Pau, c/o Nou, 10, 08395 Sant Pol de Mar, Barcelona, 34 93 760 06 62, www.ruscalleda.com

Les Set Portes
The specialty of Les Set Portes is paella; they offer eight varieties, including a black rice version colored by squid ink. The menu also highlights mussels, cod and cuttlefish, all served in the sweet, warm dining room with its delightful black-and-white checkered floor. Diners in the know save room for the rich crema catalan and cubes of chewy torron, a nougat candy made with local honey and almonds.

Les Set Portes, Passeig Isabel II, 14, Barcelona, 93 319 29 50

Mexico & South America

Mbassler — Mon, 02 Mar 2009 07:49:41 CST

As an introduction, it must be said that Mexico today is a culinary reference in the world. Years ago, to find a good restaurant in Mexico was hard and almost impossible. Nowadays local and foreign cheffs are developing their own proposal to the world. Good mexican restaurants are climbing spots up tho the top 100 restaurants in the world. Fortunately, San Angel Inn, Hacienda de los Morales, Le Moustaches and Estoril are justo good restaurants to go. Breathtaking restaurants as Tezka, Pujol, DO, Jaso, Biko, Tori-Tori and Bakea left those restaurants as a remembrance of mexican cuisine.

Patagonia Sur
Buenos Aires feels like the most European of South American cities. The architecture adds to this feeling, as does the bustling café culture and the broad caminos, reminiscent of the wide streets of Paris or Rome. So it’s not a surprise to discover Patagonia Sur in the grittier La Boca neighborhood. This restaurant, run by Buenos Aires’ most famous chef, Francis Mailman, showcases Argentinian products—beef, of course, from the Pampas, local seafood and organic fruits and vegetables. The wine list is impressive, too, though one look at the plentiful offerings from Argentina and you’ll remember that you’re not in Paris or Rome, but in the heart of South America.

Patagonia Sur, Rocha 803 La Boca, 4303-5917 Buenos Aires

What you see, is not what you get ...

The quality of the products is low, the menu price amazingly high (333 arg. Pesos) and serviceunbelievablearrogant and incompetent. The Winelist is banal and overpriced ...

I have no Idea why Mr. Mallmann is doing it, but i got the suspicion it is a rip off.

Les Moustaches
Yes, it’s a French restaurant. Yes, it’s in the heart of Mexico City. If further proof were needed that we live in a shrinking world, one need not look any further then Les Moustaches. Here, gazpacho shares the menu with onion soup, the tacos are filled with shredded duck and topped with a very un-Mexican Cumberland sauce and non-French ingredients (kiwis, jamon Serrano, and avocado) make there way into the most classic of French dishes, such as Lobster Thermidor and Beef Wellington.

Les Moustaches, 88 Rio Sena, C.P. 06500, Mexico City, 55 55 33 33 90, www.lesmoustaches.com.mx

San Angel Inn
At the San Angel Inn, banish all thoughts of Tex-Mex food. While they may serve margaritas here (and elegant ones, at that: silver carafes buried in ice are delivered to you, the drink kept just above freezing), you won’t see any nachos. Instead, expect enlightened Mexican fare served in a Colonial-era hacienda, including a superior chicken mole and crêpes filled with huitlacoche, a corn fungus prized in Mexican cooking.

San Angel Inn, Diego Rivera 50 y Altavista, Mexico City, D.F. C.P. 01060, 52 55 56 16 14 02, www.sanangelinn.com

C Restaurant
Many top American chefs now have outposts abroad, so it shouldn’t be a surprise that Charlie Trotter has jumped on the bandwagon. His restaurant, C, opened in February 2004 in the Palmilla Resort in San Jose del Cabo, Mexico. In an Adam Tihany-designed dining room that faces the Sea of Cortez, Trotter offers sun-seekers a taste of the food that made his eponymous Chicago restaurant a smashing success. The thoughtful and well-composed dishes demonstrate that Trotter, miles from his flagship, is still at the top of his game.

C Restaurant, Km 7.5 Carretera Transpeninsular, San Jose Del Cabo, BCS, CP 23400, Mexico, 52 624 146 7000, www.charlietrotters.com

Travel to South America- South America travel guides

Rivera Restaurant

pjbosc — Mon, 05 Jan 2009 16:18:01 CST

Rivera Restaurant serves modern Latin cuisine in a sophisticated, yet comfortable setting in Downtown Los Angeles.

1050 S. Flower St., #102
Los Angeles, CA 90015
Phone: 213-749-1460
FAX: 213-749-7359
www.riverarestaurant.com

Drago Centro

pjbosc — Tue, 16 Dec 2008 15:43:46 CST

Drago Centro - an exceptional Italian restaurant in downtown Los Angeles.

525 S. Flower St., Suite #120

Los Angeles, CA, 90071

(213) 228-8998

Website

Melograno Hollywood

pjbosc — Thu, 06 Nov 2008 18:42:13 CST

Melograno Restaurant in Hollywood

6541 Hollywood Blvd.
LA, CA 90028
323-465-6650
http://www.melogranohollywood.com

The Culinary theme for Melograno is derived from Chef Alberto’s region of Piemonte. In the world of Italian food the most sophisticated and flavorful cuisine comes from Northern Italy. Piemonte’s direct proximity to France throughout the centuries lent an elaborate approach to its cuisine accented by truffles and complimented by the wines of the region. Chef Alberto’s use of ingredients and recipes that come from a Piemontese culture so far have yet to be completely translated to us here in California. Alberto’s interpretation of his Piemontese cuisine together with his classical Cucina Mediterranea is what sets this chef apart from others.

Chef Alberto Lazzarino has always been attracted to the Melograno (aka pomegranate). The beneficial health properties, symbolism in history, rich ruby-garnet color which is indelible, sweet and sour flavor and appearance makes the pomegranate a very special and unique gift from “Mother Earth.” Chef Alberto delights in presenting his signature dishes that incorporate the Melograno fruit. That is why he embraced Melograno as the name and decided that it would be the perfect icon to represent his cuisine, atmosphere and décor.

Wine Collector's Night On Thursday evenings, Melograno will feature “Wine Collector’s Night,” an event dedicated to everyone who has been saving "that special bottle" for the right moment. Each week focuses on a specific grape varietal or wine region and Chef Alberto will create specials which pair perfectly with the “Theme.” So, run to your cellar and bring that special bottle to Melograno. Chef Alberto will cook in honor of your wine! On Wine Collector’s Night there will be no corkage fee.

Melograno Simpler Sundays - Chef Alberto Lazzarino is offering a special Sunday Three Course Prix Fixe Dinner. Regular menu available as well!

MENU
Antipasti
Glass of Prosecco
Soup Or Salad
Pasta
Gnocchi Or Pasta
Dolce
Dessert
Coffee Or Tea
Cost: $35, plus tax and gratuity

~
Melograno
6541 Hollywood Boulevard
Los Angeles, CA 90028
323-465-6650
www.melogranohollywood.com

test

trytestabc — Sat, 01 Nov 2008 03:50:29 CDT

Type your photo caption or credit here.	test here.	Type your photo caption or credit here.
Type your photo caption or credit here.	Type your photo caption or credit here.	Type your photo caption or credit here.
Type your photo caption or credit here.	Type your photo caption or credit here.	Type your photo caption or credit here.

Red Fish - Simi Valley

pjbosc — Wed, 08 Oct 2008 19:08:57 CDT

Red Fish has arrived!

Introducing Red Fish, emphasizing organic and sustainable seafood practices and delicious Prime Meats.

Fresh fish and shellfish including: Clams, Oysters, Calamari, Maryland Blue Crab, Florida Rock Shrimp, Colossal White Shrimp, Alaskan King Crab, Dungeness Crab, Soft Shell Crab, Western Australian Lobster, Diver Sea Scallops, Organic Salmon, Swordfish, Halibut,Black Cod, Black Bass, Ahi tuna, Florida Red Snapper, line caught John Dory, Striped Bass...you get the picture!

Prime Steaks and premium meats including: 100 % aged Midwestern Barrel Cut Filet, Prime Ribeye, Prime Rib Chop, Colorado lamb, Berkshire Pork, Slow Roasted Baby Back Ribs, and 100% ground chuck and top sirloin pub burgers. We are proud of the ingredients we use and we look forward to preparing them for you!

Lunch
Dinner

Red Fish
1555 Simi Town Center Way, #595
Simi Valley, Ca. 93065
805.823.4756

Drago Ristorante

pjbosc — Mon, 08 Sep 2008 17:58:21 CDT

Don't Miss Wally's Seghesio Wine Dinner at Drago Ristorante in Santa Monica!

The world may be going corporate, but on Monday, October 20th, 2008 the focus at Drago in Santa Monica will be on family! Wally's, Drago and Seghesio are each Family Owned businesses and we happily join forces to present a casual night of showcasing terrific wines and great food.

Seghesio Family Winery's General Manager Pete Seghesio will be accompanied by his mother Rachel Ann, the matriarch of the Seghesio clan. Founded in 1895, Seghesio's well earned fame for producing classic wines from old vines is certainly come by honestly. In addition to presenting an interesting cross section of their latest wines, the Seghesio's legendary homemade sausage also appears on the wonderful menu that Chef Celestino Drago has created for this special occasion.

Please make your reservations soon to be sure you will be part of this extraordinary family affair: 310-475-0606 or 310-828-1585.

Reception
Ahi Tuna Tartar on Potato Chips, Crab Cakes, Orange Compote, Arancini, Crispy Parmesan
Wine: Seghesio 2007 Arneis

First Course
Seghesio Family Homemade Sausage, Polenta & Rapini, Fennel Seed sauce and Porcini Cavatelli
Wine: Seghesio 2006 Costeria Pinot Noir, Sonoma Coast

Main Course
Kobe Beef Short Ribs braised with red wine, Fregola Sarda and Vegetable Ragout
Wines: Seghesio 2006 Home Ranch Zinfandel, Seghesio 2006 Old Vine Zinfandel, Seghesio 2006 Cortina Zinfandel

Cheese Course
Assorted Italian Cheeses and Condiments
Wine: 2005 Seghesio Venom Sangiovese, 2005 Seghesio Omaggio

Dessert
Warm Orange Ricotta Cake, Strawberry Ice Cream and Biscotti
Coffee, Espresso or Cappuccino

$119.99 per person, plus tax

DRAGO
2628 Wilshire Blvd.
Santa Monica, CA 90403
310-828-1585
http://www.celestinodrago.com

Coco Noche

pjbosc — Tue, 05 Aug 2008 18:42:11 CDT

Coco Noche

1140 Highland Ave

Manhattan Beach, CA

310.545.5925 www.coconoche.com

Wine, Tapas and Chocolate!

Vito's Pizza

pjbosc — Sun, 13 Jul 2008 19:14:09 CDT

Simply the best pizza in Los Angeles. Check out their menu. Stop by Vito's Pizza to pick up a whole pie or just a slice and hear some New York accents and possibly see Vito De Donato himself.

Vito's Pizza
846 N. La Cienega Boulevard
Los Angeles, CA 90069
310-652-6859
Don't cook. C'mon - call 'em right now!

Best International Restaurants

Lory06117 — Sun, 13 Jul 2008 10:17:33 CDT

MAVI restaurant in Hartford ,CT is the best international restaurant in the USA. www.mavicuisine.com If you're a traveler who's had some memorable dining experiences, from Jamaica to Australia, add your reviews by country, and share your experiences, good and bad. Add new pages for countries not listed below!

Just returned from overseas? Recommend a restaurant.

Texas

Anonymous — Wed, 11 Jun 2008 13:09:29 CDT

Mansion on Turtle Creek Restaurant – Dallas, TX
Located in – what else? – a mansion, the restaurant is part of the hotel, which is also known as The Mansion on Turtle Creek. If you’re not from this part of the country, you probably know the name only as the title of a cookbook, so ubiquitous was (and still is) chef Dean Fearing and his championing of Southwestern cuisine. Even with its lush, romantic setting, some may argue that the restaurant isn’t the trend-setting maverick it once was, but it’s still one of the top choices for the elite in Dallas and Fort Worth. Doorder the signature dishes of tortilla soup and the lobster taco, and you won’t be disappointed. Don’texpect reasonably priced wine.

Hudson’s on the Bend – West Austin, TX
Situated just out of town on a bend in the Colorado River, the most compelling reason to visit Hudson’s on the Bend is for its extensive menu of exotic game: Sure, they offer wild boar, pheasant, and quail, but this spring they’re featuring an Aussie barbie: Chipotle BBQ kangaroo, and grilled ostrich with strawberry-raspberry sauce. In true Texas style, they often offer rattlesnake, and modestly claim they have “way too many wines.” (It’s also Lance Armstrong’s favorite spot.) The restaurant is in a rustic farmhouse surrounded by lush gardens, but this is not a temple for food to be worshipped; Texans tend to make their enthusiasm more obvious. In other words, it can get loud.

Jeffrey's on West Lynn

Hominy Grill

Anonymous — Tue, 03 Jun 2008 05:27:05 CDT

Where do the locals eat in a tourist town? Hominy Grill is where Charlestonians head for everything from a laid back breakfast to a date night dinner. Chef Robert Stehling cooks up southern delicacies with flair - catfish, shrimp gumbo, and chicken fried steak are all present and accounted for, and the local favorite dish, shrimp and grits, might just be the best in town. All the ingredients are purchased from local sources, and the restaurant is committed to sustainable food sources. They're not shy about sharing a recipe or two, either, so everyone wins at the Hominy Grill!

Dine in the retro-cool remodeled barber shop restaurant, or bask in the sun on the patio, anytime of day, breakfast through dinner. Just remember to save room for dessert - the buttermilk pie is so good, you'll wanna slap your momma (as the locals might say).

For the full menu, click here.

Hominy Grill, 207 Rutledge Avenue, Charleston, SC, 29403
(843)937-0930
Breakfast, Monday - Friday, 7:30 am - 11:00 am
Lunch, Monday - Friday, 11:30 am - 2:30 pm
Dinner, Monday - Thursday, 5:30 pm - 9:30 pm/Friday - Saturday, 5:30 pm - 10:00 pm
Brunch, Saturday - Sunday, 9:00 am - 2:30 pm

Patio Furniture

The Fat Duck

Anonymous — Wed, 14 May 2008 01:41:17 CDT

jj
The Fat Duck
Self-taught chef Heston Blumenthal’s claim to fame may well be his egg-and-bacon ice cream, an inspired concoction that typifies the cuisine served at The Fat Duck. The Michelin three-starred restaurant, in Berkshire, England, is a destination restaurant that puts Britain on the map, and Blumenthal’s cerebral, unusual food--think snail porridge, mango and Douglas fir puree--is certainly some of the world’s finest.

Most visitors to the restaurant splash out 97.75GBP for the tasting menu, sampling as many of Chef Blumenthal's dishes as possible. The some delicacies on parade are:

Course One - Nitro-green tea/Lime mousse

Oyster and Passion Fruit Jelly

Lavender and Pommery Grain Mustard Ice Cream

Jelly of Quail

Parfait of Fois Gras

Course Two - Snail Porridge

Course Three - Roast Fois Gras

Course Four - Sardine on Toast Sorbet

Course Five - Salmon Poached with Liquorice

Course Six - Poached Breast of Anjou Pigeon Pancetta

Course Seven - Pine Sherbert Fountain

Course Eight - Mango and Duglas Fir Parfait

Course Nine - Carrot and Orange Tuile/Beetroot Jelly

Course Ten - Smoked Bacon and Egg Ice Cream

Course Eleven - Violet Tartlet

For an additional 90GBP, guests can have wine or champagned paired to the courses by the Chef.

If you're going...The Fat Duck, High Street Bray Berkshire SL6 2AQ UK, 44 0 1628 580 333, www.thefatduck.co.uk. The restaurant will take reservations up to two months in advance.

Eaten here? Write a comment by clicking Easy Edit.

San Diego

Anonymous — Mon, 03 Mar 2008 01:28:41 CST

This is a template page

Use this template when you want to use photos and text to tell your story. Click EasyEdit, then highlight this text with your cursor and type over it with your own words: You can write as much as you want!

This sample photo is easy to replace with one of your own: Click the EasyEdit button, highlight the placeholder image at left and hit "delete." Then click the "image" button in the toolbar and use the "browse" button to find the image you want to insert from your computer. It's that easy.

The text can be wrapped around your image, or you can have the text start below the photo. You can also move the photo to the right side of the page. See your choices for photo and text placement by clickin on the photo with your mouse and then clicking "image" on the toolbar.

You can also change the size of your photo by clicking on it once to highlight it, then by clicking the "plus" or "minus" sign in the "Edit Image" toolbox. When you're all done, save your page.

Seattle

Anonymous — Thu, 28 Feb 2008 16:56:55 CST

Have a candidate for "Best Restaurant" from Seattle?

Try Flying Fish at Beltown!

Zoe in Belltown

Purple Cafe at University and Fourth Ave downtown. Incredible menu/wines, and friendly, attentive service.

Tilth in Wallingford is fantastic.

We've always had a lovely experience at Assaggio. I've had duck and salmon preparations that were out of this world - and the steak and lamb are always tender and full of flavor. And then there are the pastas.

Palisade is exquisite. Enjoy their famous brunch with macadamia nut pancakes and the freshest berries to be found in the city; or dress up for an occassion dinner with sumptuous flavors.