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Die bekende sjef Dave Beran maak 'n klein restaurant in Kalifornië oop

Die bekende sjef Dave Beran maak 'n klein restaurant in Kalifornië oop


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Die nuwe restaurant bied 'n toetskombuis met 18 sitplekke

Sjef Dave Beran word by sy huis in Los Angeles gesien. Hy open hierdie somer 'n restaurant by die Third Street Promenade in Santa Monica.

Toe sjef Dave Beran verlede jaar aangekondig het dat hy sy eerste solo -onderneming in Los Angeles begin, lyk dit asof Chicago in die rou oor die verlies van een van sy mees versierde sjefs was. Die 36-jarige werk 10 jaar in Chicago saam met Grant Achatz en die Alinea Group, eers by die drie-Michelin-ster Alinea en later as die uitvoerende sjef by Next, waar hy 'n James Beard-toekenning en 'n plek in Food & Wine's Best New Chefs -klas van 2014. Onder leiding van Beran het Jonathan Gold Next tot een van sy gunstelingrestaurante in die land verklaar.

Nou, 'n jaar nadat hy in Los Angeles aangekom het, staan ​​Beran op die punt om sy eerste restaurant, 'n intieme toetskombuis met 18 sitplekke, te open op 'n onwaarskynlike plek-Santa Monica's Third Street Promenade.

Dialoog, soos die restaurant genoem word, beslaan 800 vierkante meter in die tweede verdieping van die Gallery, 'n nuut opgeknapte voedselhal binne die oog van die Santa Monica Downtown Farmers 'Market. Die ligging, wat ook die missie-georiënteerde Everytable en die roomyswinkel Sloan's huisves, is 'n ongewone keuse vir 'n smaakvolle proe-spyskaartprojek, maar Beran het die klein voetspoor gesien as 'n geleentheid om te eksperimenteer met eetgeriewe.


Die bekende sjef Dave Beran maak 'n klein restaurant in Kalifornië oop - resepte

In die hele Amerikas vind nuwe restaurantopeninge in 'n duiselingwekkende tempo plaas. Nie net in groot metropolitaanse gebiede soos São Paulo en Mexico -stad nie, maar op meer onbepaalde plekke wat nie voorheen gevier is vir hul kookkuns nie, waaronder Ecuador, Paraguay en die Karibiese kus van Colombia. Anders as die onlangse verlede, is baie nuwe restaurante ook nie 'n duur proe -spyskaart nie. Die afgelope jaar het informele en ontspanne eetplekke aan die toeneem en ons sien Panamese fondas, Chileense bistronomie en Peruaanse tabernas tradisionele temas verhef en dit omskep in iets meer oorspronkliks. En hier in die Verenigde State ontplof stede soos Los Angeles met kookkuns -projekte op verskillende vlakke, wat konsep sowel as kreatiwiteit betref; dit kan nou net die opwindendste kosstad in die land wees.

Alhoewel dit altyd moeilik, onmoontlik is, om te kategoriseer wat die rangorde is

die beste van enige jaar in 'n oorvol en verdienstelike veld, toon die onderstaande aan New Worlder’s tweede poging tot so 'n onderskeid. Hier is ons lys in geen spesifieke volgorde nie 15 beste nuwe restaurantopeninge van 2017:

Ambrosía Bistro - Santiago, Chili

Carolina Bazán en Rosario Onetto se restaurant Ambrosía, mees onlangs nommer 20 op die lys van die 50 beste restaurante in Latyns -Amerika, is een van die beste restaurante in Chili, maar hul kleiner, lewendiger uitloper wat vanjaar geopen is, kan selfs beter wees. Bazán het 'n jaar lank by die restaurant Frenchie van Gregory Marchand in Parys gewerk, een van die dryfkragte van die bistronomie -beweging, en dit het duidelik 'n impak op haar gehad. Terwyl die oorspronklike Ambrosía, uit in Vitacura, 'n geslote kombuis en nog meer sitplekke het, wat die interaksie met die lieflike gashere beperk, het die intieme bistro net 30 sitplekke, waarvan die meeste die oop kombuis omring. Die kos is speels en is bedoel om op klein bordjies soos gestoomde broodjies en beesvleis uitgedroog te word terwyl jy een uit een van die beste wynkeuses in Santiago drink. ambrosiabistro.cl

Rosaliné - Los Angeles, Kalifornië

Ricardo Zarate is terug en hy is beter as ooit. Nadat hy 'n rukkie verdwyn het, het die Peruaanse sjef teruggekeer met Rosaline, wat nederige en familie-geïnspireerde tradisionele Peruaanse geregte saam met plaaslike geïnspireerde "straatkos" bedien. Die restaurant is vernoem na die sjef se ma en put inspirasie uit die kos uit die kinderjare van Zarate in Peru. 'N Hoogtepunt van Rosaliné is 'n seekoskroeg wat fokus op ceviche, een van die gewildste geregte van Zarate. Die spyskaart, wat ontwerp is om diners aan te moedig om met mekaar te deel, is verdeel in afdelings, insluitend versnaperinge, geregte op die grond, geregte op see, geregte op grond, en borde in braai-styl. Hoogtepunte uit die Pachamama (landgebaseerde) afdeling insluit Juane de Chancho, 'n varkpens in die Amazone-styl tamal en lomo saltado, gebraaide filet mignon, geroosterde tamaties, gesnyde uie en 'n sonnige kant na bo. rosalinela.com.

Proyecto Caribe - Cartagena, Colombia

Ondanks die feit dat u tot dusver nie 'n permanente restaurantruimte het nie, sal u in alle opsigte in Colombia 'n meer aanloklike eetervaring moet vind as Proyecto Caribe. Die sjefs Jaime Rodriguez en Sebastián Pinzón het die afgelope jaar pop-ups in Cartagena en elders in Colombia uitgevoer terwyl hulle ondersoek ingestel het na die voedselweë van die Caribiese streek in die land. Streekprodukte wat meestal deur plattelandse Afro-Colombiaanse en inheemse gemeenskappe gebruik word, wat lank deur die res van die land geïgnoreer is, soos queso de capa van die Magdalena -rivierstad Mompós, hormigas culonas uit San Gil, en songedroogde garnale uit Guajira vind hul weg na avontuurlike proe -spyskaarte. In 2018 verhuis hulle na 'n permanente langer , of werkswinkel, in Cartagena met 'n restaurant met 30 sitplekke en ruimte vir klasse en navorsing. Facebook -blad .

Dialoog - Los Angeles, Kalifornië

Die voormalige sjef Alinea en Next Dave Beran, een van die grootste name in die VSA, het een van die mees verwagte restaurante in Los Angeles in jare geopen. Die opening is oorskadu deur die baie meer gesofistikeerde Vespertine, maar die restaurant met 18 sitplekke het voortdurend volgelinge verdien. Ons wed die van die twee, dit is die een wat vir die langtermyn oorbly. Die pragtig uitgevoerde spyskaart in kaiseki-styl, geleë op 'n visbroodjieswinkel op die tweede verdieping van 'n Santa Monica-voedselsaal, bevat meer as 20 kursusse suidelike Kalifornië-bestanddele wat een van die beste sjefs in die land onthul . dialoguerestaurant.com.

Pakurí - Asunción, Paraguay

Die Paraguayaanse Sofía Pfannl en die Peruaanse José Miguel Burga het mekaar ontmoet terwyl hulle by die bekende restaurant Central in Lima gewerk het, waar sy 'n stagiare was en hy 'n sommelier was. Nadat hulle getroud is, verhuis hulle na Asunción om Pakurí oop te maak, waar hulle hul ervaring kan gebruik om kreatiewe produkte uit tradisionele geregte te skep. Die ruimte, gebou uit skeepshouers en glas wat 'n groot patio omring, is fris en gewaagd en veroorsaak 'n lewendige atmosfeer om 'n lang middagete of aand uit te geniet met negronis met plaaslike kruie of natuurlike wyne. Die kos is pretensieloos, met seisoenale spyskaarte wat geregte soos groente insluit ceviche, gegrilde riviervis soos boga en surubí, en soetkoekies. Facebook Bladsy.

Xochi - Houston, Texas

Die nuutste konsep van die kulinêre duo sjef Hugo Ortega — wat vanjaar die James Beard -toekenning vir die beste sjef in die suidweste gewen het en die vennoot/restaurateur Tracy Vaught van H Town Restaurant Group, Xochi, op die grondvloer van die nuwe Marriott Marquis Houston, maar laat dit u nie mislei nie. Xochi fokus op voedsel van die grootste kulinêre tradisie in Oaxaca en doen dit pragtig. In die huis gemaak queso fresco en Oaxacan string kaas, nixtamal en tortillas, moesies, varsgemaalde speserymengsels en huisgeroosterde en gemaalde kakaobone vir die tuisgemaakte Mexikaanse sjokolade, is 'n paar hoogtepunte op die spyskaart, sowel as Oaxacan-klassieke tlayudas en mezcal. Facebook Bladsy.


Die bekende sjef Dave Beran maak 'n klein restaurant in Kalifornië oop - resepte

In die hele Amerikas vind nuwe restaurantopeninge in 'n duiselingwekkende tempo plaas. Nie net in groot metropolitaanse gebiede soos São Paulo en Mexico -stad nie, maar op meer onbepaalde plekke wat nie voorheen gevier is vir hul kookkuns nie, waaronder Ecuador, Paraguay en die Karibiese kus van Colombia. Anders as die onlangse verlede, is baie nuwe restaurante ook nie 'n duur proe -spyskaart nie. Die afgelope jaar het informele en ontspanne eetplekke aan die toeneem en ons sien Panamese fondas, Chileense bistronomie en Peruaanse tabernas tradisionele temas verhef en dit omskep in iets meer oorspronkliks. En hier in die Verenigde State ontplof stede soos Los Angeles met kookprojekte op verskillende vlakke, beide in konsep en kreatiwiteit, en dit is miskien net die opwindendste kosstad in die land.

Alhoewel dit altyd moeilik, onmoontlik is, om te kategoriseer wat die rangorde is

die beste van enige jaar in 'n oorvol en verdienstelike veld, toon die onderstaande aan New Worlder’s tweede poging tot so 'n onderskeid. Hier is ons lys in geen spesifieke volgorde nie 15 beste nuwe restaurantopeninge van 2017:

Ambrosía Bistro - Santiago, Chili

Carolina Bazán en Rosario Onetto se restaurant Ambrosía, mees onlangs nommer 20 op die lys van 50 beste restaurante in Latyns -Amerika, is een van die beste restaurante in Chili, maar hul kleiner, lewendiger uitloper wat vanjaar geopen is, kan selfs beter wees. Bazán het 'n jaar lank by die restaurant Frenchie van Gregory Marchand in Parys gewerk, een van die dryfkragte van die bistronomie -beweging, en dit het duidelik 'n impak op haar gehad. Terwyl die oorspronklike Ambrosía, uit in Vitacura, 'n geslote kombuis en meer sitplekke het, wat die interaksie met die lieflike gashere beperk, het die intieme bistro slegs 30 sitplekke, waarvan die meeste die oop kombuis omring. Die kos is speels en is bedoel om op klein bordjies soos gestoomde broodjies en beesvleis uitgedroog te word terwyl jy een uit een van die beste wynkeuses in Santiago drink. ambrosiabistro.cl

Rosaliné - Los Angeles, Kalifornië

Ricardo Zarate is terug en hy is beter as ooit. Nadat hy 'n rukkie verdwyn het, het die Peruaanse sjef teruggekeer met Rosaline, wat nederige en familie-geïnspireerde tradisionele Peruaanse geregte saam met plaaslike geïnspireerde "straatkos" bedien. Die restaurant is vernoem na die sjef se ma en put inspirasie uit die kos uit die kinderjare van Zarate in Peru. 'N Hoogtepunt van Rosaliné is 'n seekoskroeg wat fokus op ceviche, een van die gewildste geregte van Zarate. Die spyskaart, wat ontwerp is om diners aan te moedig om met mekaar te deel, is verdeel in afdelings, insluitend versnaperinge, geregte op die grond, geregte op see, geregte op grond, en borde in braai-styl. Hoogtepunte uit die Pachamama (landgebaseerde) afdeling insluit Juane de Chancho, 'n varkpens in die Amazone-styl tamal en lomo saltado, gebraaide filet mignon, gebraaide tamaties, gesnyde uie en 'n sonnige kant na bo. rosalinela.com.

Proyecto Caribe - Cartagena, Colombia

Ondanks die feit dat u tot dusver nie 'n permanente restaurantruimte het nie, sal u in alle opsigte in Colombia 'n meer aanloklike eetervaring moet vind as Proyecto Caribe. Die sjefs Jaime Rodriguez en Sebastián Pinzón het die afgelope jaar pop-ups in Cartagena en elders in Colombia uitgevoer terwyl hulle ondersoek ingestel het na die voedselweë van die Caribiese streek in die land. Streekprodukte wat meestal deur plattelandse Afro-Colombiaanse en inheemse gemeenskappe gebruik word, wat lank deur die res van die land geïgnoreer is, soos queso de capa van die Magdalena -rivierstad Mompós, hormigas culonas uit San Gil, en songedroogde garnale uit Guajira vind hul weg na avontuurlike proe -spyskaarte. In 2018 verhuis hulle na 'n permanente langer , of werkswinkel, in Cartagena met 'n restaurant met 30 sitplekke en ruimte vir klasse en navorsing. Facebook -blad .

Dialoog - Los Angeles, Kalifornië

Die voormalige sjef Alinea en Next Dave Beran, een van die grootste name in die VSA, het een van die mees verwagte restaurante in Los Angeles in jare geopen. Die opening is oorskadu deur die baie meer gesofistikeerde Vespertine, maar die restaurant met 18 sitplekke het voortdurend volgelinge verdien. Ons wed die van die twee, dit is die een wat vir die langtermyn oorbly. Die pragtig uitgevoerde spyskaart in kaiseki-styl, geleë op 'n visbroodjieswinkel op die tweede verdieping van 'n Santa Monica-voedselsaal, bevat meer as 20 geregte Suid-Kalifornië-bestanddele wat een van die beste sjefs in die land onthul . dialoguerestaurant.com.

Pakurí - Asunción, Paraguay

Die Paraguayaanse Sofía Pfannl en die Peruaanse José Miguel Burga het mekaar ontmoet terwyl hulle by die bekende restaurant Central in Lima gewerk het, waar sy 'n stagiare was en hy 'n sommelier was. Nadat hulle getroud is, verhuis hulle na Asunción om Pakurí oop te maak, waar hulle hul ervaring kan gebruik om kreatiewe produkte uit plaaslike produkte in tradisionele geregte te skep. Die ruimte, gebou uit versendingshouers en glas wat 'n groot patio omring, is fris en gewaagd en veroorsaak 'n lewendige atmosfeer om 'n lang middagete of aand uit te geniet met negronis met plaaslike kruie of natuurlike wyne. Die kos is pretensieloos, met seisoenale spyskaarte wat geregte soos groente insluit ceviche, gegrilde riviervis soos boga en surubí, en soetkoekies. Facebook Bladsy.

Xochi - Houston, Texas

Die nuutste konsep van die kulinêre duo sjef Hugo Ortega — wat vanjaar die James Beard -toekenning vir die beste sjef in die suidweste gewen het en die vennoot/restaurateur Tracy Vaught van H Town Restaurant Group, Xochi, op die grondvloer van die nuwe Marriott Marquis Houston, maar laat dit u nie mislei nie. Xochi fokus op voedsel van die grootste kulinêre tradisie in Oaxaca en doen dit pragtig. In die huis gemaak queso fresco en Oaxacan string kaas, nixtamal en tortillas, moesies, varsgemaalde speserymengsels en huisgeroosterde en gemaalde kakaobone vir die tuisgemaakte Mexikaanse sjokolade, is 'n paar hoogtepunte op die spyskaart, sowel as Oaxacan-klassieke tlayudas en mezcal. Facebook Bladsy.


Die bekende sjef Dave Beran maak 'n klein restaurant in Kalifornië oop - resepte

In die hele Amerikas vind nuwe restaurantopeninge in 'n duiselingwekkende tempo plaas. Nie net in groot metropolitaanse gebiede soos São Paulo en Mexico -stad nie, maar op meer onbepaalde plekke wat nie voorheen gevier is vir hul kookkuns nie, waaronder Ecuador, Paraguay en die Karibiese kus van Colombia. Anders as die onlangse verlede, is baie nuwe restaurante ook nie 'n duur proe -spyskaart nie. Die afgelope jaar het informele en ontspanne eetplekke aan die toeneem en ons sien Panamese fondas, Chileense bistronomie en Peruaanse tabernas tradisionele temas verhef en dit omskep in iets meer oorspronkliks. En hier in die Verenigde State ontplof stede soos Los Angeles met kookkuns -projekte op verskillende vlakke, wat konsep sowel as kreatiwiteit betref; dit kan nou net die opwindendste kosstad in die land wees.

Alhoewel dit altyd moeilik, onmoontlik is, om te kategoriseer wat die rangorde is

die beste van enige jaar in 'n oorvol en verdienstelike veld, toon die onderstaande aan New Worlder’s tweede poging tot so 'n onderskeid. Hier is ons lys in geen spesifieke volgorde nie 15 beste nuwe restaurantopeninge van 2017:

Ambrosía Bistro - Santiago, Chili

Carolina Bazán en Rosario Onetto se restaurant Ambrosía, mees onlangs nommer 20 op die lys van die 50 beste restaurante in Latyns -Amerika, is een van die beste restaurante in Chili, maar hul kleiner, lewendiger uitloper wat vanjaar geopen is, kan selfs beter wees. Bazán het 'n jaar lank by die restaurant Frenchie van Gregory Marchand in Parys gewerk, een van die dryfkragte van die bistronomie -beweging, en dit het duidelik 'n impak op haar gehad. Terwyl die oorspronklike Ambrosía, uit in Vitacura, 'n geslote kombuis en nog meer sitplekke het, wat die interaksie met die lieflike gashere beperk, het die intieme bistro net 30 sitplekke, waarvan die meeste die oop kombuis omring. Die kos is speels en is bedoel om op klein bordjies soos gestoomde broodjies en beesvleis te droog terwyl jy een uit een van Santiago se beste wynkeuses drink. ambrosiabistro.cl

Rosaliné - Los Angeles, Kalifornië

Ricardo Zarate is terug en hy is beter as ooit. Nadat hy 'n rukkie verdwyn het, het die Peruaanse sjef teruggekeer met Rosaline, wat nederige en familie-geïnspireerde tradisionele Peruaanse geregte saam met plaaslike geïnspireerde "straatkos" bedien. Die restaurant is vernoem na die sjef se ma en put inspirasie uit die kos uit die kinderjare van Zarate in Peru. 'N Hoogtepunt van Rosaliné is 'n seekoskroeg wat fokus op ceviche, een van die gewildste geregte van Zarate. Die spyskaart, wat ontwerp is om diners aan te moedig om met mekaar te deel, is verdeel in afdelings, insluitend versnaperinge, geregte op die grond, geregte op see, geregte op grond, en borde in braai-styl. Hoogtepunte uit die Pachamama (landgebaseerde) afdeling insluit Juane de Chancho, 'n varkpens in Amazoniese styl tamal en lomo saltado, gebraaide filet mignon, gebraaide tamaties, gesnyde uie en 'n sonnige kant na bo. rosalinela.com.

Proyecto Caribe - Cartagena, Colombia

Ondanks die feit dat u tot dusver nie 'n permanente restaurantruimte het nie, sal u in alle opsigte in Colombia 'n meer aanloklike eetervaring moet vind as Proyecto Caribe. Die sjefs Jaime Rodriguez en Sebastián Pinzón het die afgelope jaar pop-ups in Cartagena en elders in Colombia uitgevoer terwyl hulle ondersoek ingestel het na die voedselweë van die Caribiese streek in die land. Streekprodukte wat meestal deur plattelandse Afro-Colombiaanse en inheemse gemeenskappe gebruik word, wat lank deur die res van die land geïgnoreer is, soos queso de capa van die Magdalena -rivierstad Mompós, hormigas culonas uit San Gil, en songedroogde garnale uit Guajira vind hul weg na avontuurlike proe -spyskaarte. In 2018 verhuis hulle na 'n permanente langer , of werkswinkel, in Cartagena met 'n restaurant met 30 sitplekke en ruimte vir klasse en navorsing. Facebook -blad .

Dialoog - Los Angeles, Kalifornië

Die voormalige sjef Alinea en Next Dave Beran, een van die grootste name in die VSA, het een van die mees verwagte restaurante in Los Angeles in jare geopen. Die opening is oorskadu deur die baie meer gesofistikeerde Vespertine, maar die restaurant met 18 sitplekke het voortdurend volgelinge verdien. Ons wed die van die twee, dit is die een wat vir die langtermyn oorbly. Die pragtig uitgevoerde spyskaart in kaiseki-styl, geleë op 'n visbroodjieswinkel op die tweede verdieping van 'n Santa Monica-voedselsaal, bevat meer as 20 geregte Suid-Kalifornië-bestanddele wat een van die beste sjefs in die land onthul . dialoguerestaurant.com.

Pakurí - Asunción, Paraguay

Die Paraguayaanse Sofía Pfannl en die Peruaanse José Miguel Burga het mekaar ontmoet terwyl hulle by die bekende restaurant Central in Lima gewerk het, waar sy 'n stagiare was en hy 'n sommelier was. Nadat hulle getroud is, verhuis hulle na Asunción om Pakurí oop te maak, waar hulle hul ervaring kan gebruik om kreatiewe produkte uit tradisionele geregte te skep. Die ruimte, gebou uit versendingshouers en glas wat 'n groot patio omring, is fris en gewaagd en veroorsaak 'n lewendige atmosfeer om 'n lang middagete of aand uit te geniet met negronis met plaaslike kruie of natuurlike wyne. Die kos is pretensieloos, met seisoenale spyskaarte wat geregte soos groente insluit ceviche, gegrilde riviervis soos boga en surubí, en soetkoekies. Facebook Bladsy.

Xochi - Houston, Texas

Die nuutste konsep van die kulinêre duo sjef Hugo Ortega — wat vanjaar die James Beard -toekenning vir die beste sjef in die suidweste gewen het en die vennoot/restaurateur Tracy Vaught van H Town Restaurant Group, Xochi, op die grondvloer van die nuwe Marriott Marquis Houston, maar laat dit u nie mislei nie. Xochi fokus op voedsel van die grootste kulinêre tradisie in Oaxaca en doen dit pragtig. In die huis gemaak queso fresco en Oaxacan string kaas, nixtamal en tortillas, moesies, varsgemaalde speserymengsels en huisgeroosterde en gemaalde kakaobone vir die tuisgemaakte Mexikaanse sjokolade, is 'n paar hoogtepunte op die spyskaart, sowel as Oaxacan-klassieke tlayudas en mezcal. Facebook Bladsy.


Die bekende sjef Dave Beran maak 'n klein restaurant in Kalifornië oop - resepte

In die hele Amerikas vind nuwe restaurantopeninge in 'n duiselingwekkende tempo plaas. Nie net in groot metropolitaanse gebiede soos São Paulo en Mexico -stad nie, maar op meer onbepaalde plekke wat nie voorheen gevier is vir hul kookkuns nie, waaronder Ecuador, Paraguay en die Karibiese kus van Colombia. Anders as die onlangse verlede, is baie nuwe restaurante ook nie 'n duur proe -spyskaart nie. Die afgelope jaar het informele en ontspanne eetplekke aan die toeneem en ons sien Panamese fondas, Chileense bistronomie en Peruaanse tabernas tradisionele temas verhef en dit omskep in iets meer oorspronkliks. En hier in die Verenigde State ontplof stede soos Los Angeles met kookkuns -projekte op verskillende vlakke, wat konsep sowel as kreatiwiteit betref; dit kan nou net die opwindendste kosstad in die land wees.

Alhoewel dit altyd moeilik, onmoontlik is, om te kategoriseer wat die rangorde is

die beste van enige jaar in 'n oorvol en verdienstelike veld, toon die onderstaande aan New Worlder’s tweede poging tot so 'n onderskeid. Hier is ons lys in geen spesifieke volgorde nie 15 beste nuwe restaurantopeninge van 2017:

Ambrosía Bistro - Santiago, Chili

Carolina Bazán en Rosario Onetto se restaurant Ambrosía, mees onlangs nommer 20 op die lys van 50 beste restaurante in Latyns -Amerika, is een van die beste restaurante in Chili, maar hul kleiner, lewendiger uitloper wat vanjaar geopen is, kan selfs beter wees. Bazán het 'n jaar lank by die restaurant Frenchie van Gregory Marchand in Parys gewerk, een van die dryfkragte van die bistronomie -beweging, en dit het duidelik 'n impak op haar gehad. Terwyl die oorspronklike Ambrosía, uit in Vitacura, 'n geslote kombuis en meer sitplekke het, wat die interaksie met die lieflike gashere beperk, het die intieme bistro slegs 30 sitplekke, waarvan die meeste die oop kombuis omring. Die kos is speels en is bedoel om op klein bordjies soos gestoomde broodjies en beesvleis te droog terwyl jy een uit een van Santiago se beste wynkeuses drink. ambrosiabistro.cl

Rosaliné - Los Angeles, Kalifornië

Ricardo Zarate is terug en hy is beter as ooit. Nadat hy 'n rukkie verdwyn het, het die Peruaanse sjef teruggekeer met Rosaline, wat nederige en familie-geïnspireerde tradisionele Peruaanse geregte saam met plaaslike geïnspireerde "straatkos" bedien. Die restaurant is vernoem na die sjef se ma en put inspirasie uit die kos uit die kinderjare van Zarate in Peru. 'N Hoogtepunt van Rosaliné is 'n seekoskroeg wat fokus op ceviche, een van die gewildste geregte van Zarate. Die spyskaart, wat ontwerp is om diners aan te moedig om met mekaar te deel, is verdeel in afdelings, insluitend versnaperinge, geregte op die grond, geregte op see, geregte op grond, en borde in braai-styl. Hoogtepunte uit die Pachamama (landgebaseerde) afdeling insluit Juane de Chancho, 'n varkpens in die Amazone-styl tamal en lomo saltado, gebraaide filet mignon, geroosterde tamaties, gesnyde uie en 'n sonnige kant na bo. rosalinela.com.

Proyecto Caribe - Cartagena, Colombia

Ondanks die feit dat u tot dusver nie 'n permanente restaurantruimte het nie, sal u in alle opsigte in Colombia 'n meer aanloklike eetervaring moet vind as Proyecto Caribe. Die sjefs Jaime Rodriguez en Sebastián Pinzón het die afgelope jaar pop-ups in Cartagena en elders in Colombia uitgevoer terwyl hulle ondersoek ingestel het na die voedselweë van die Caribiese streek in die land. Streekprodukte wat meestal deur plattelandse Afro-Colombiaanse en inheemse gemeenskappe gebruik word, wat lank deur die res van die land geïgnoreer is, soos queso de capa van die Magdalena -rivierstad Mompós, hormigas culonas uit San Gil, en songedroogde garnale uit Guajira vind hul weg na avontuurlike proe -spyskaarte. In 2018 verhuis hulle na 'n permanente langer , of werkswinkel, in Cartagena met 'n restaurant met 30 sitplekke en ruimte vir lesse en navorsing. Facebook -blad .

Dialoog - Los Angeles, Kalifornië

Die voormalige sjef Alinea en Next Dave Beran, een van die grootste name in die VSA, het een van die mees verwagte restaurante in Los Angeles in jare geopen. Die opening is oorskadu deur die baie meer gesofistikeerde Vespertine, maar die restaurant met 18 sitplekke het voortdurend volgelinge verdien. Ons wed die van die twee, dit is die een wat vir die langtermyn oorbly. Die pragtig uitgevoerde spyskaart in kaiseki-styl, geleë op 'n visbroodjieswinkel op die tweede verdieping van 'n Santa Monica-voedselsaal, bevat meer as 20 geregte Suid-Kalifornië-bestanddele wat een van die beste sjefs in die land onthul . dialoguerestaurant.com.

Pakurí - Asunción, Paraguay

Die Paraguayaanse Sofía Pfannl en die Peruaanse José Miguel Burga het mekaar ontmoet terwyl hulle by die bekende restaurant Central in Lima gewerk het, waar sy 'n stagiare was en hy 'n sommelier was. Nadat hulle getroud is, verhuis hulle na Asunción om Pakurí oop te maak, waar hulle hul ervaring kan gebruik om kreatiewe produkte uit tradisionele geregte te skep. Die ruimte, gebou uit versendingshouers en glas wat 'n groot patio omring, is fris en gewaagd en veroorsaak 'n lewendige atmosfeer om 'n lang middagete of aand uit te geniet met negronis met plaaslike kruie of natuurlike wyne. Die kos is pretensieloos, met seisoenale spyskaarte wat geregte soos groente insluit ceviche, gegrilde riviervis soos boga en surubí, en soetkoekies. Facebook Bladsy.

Xochi - Houston, Texas

Die nuutste konsep van die kulinêre duo sjef Hugo Ortega — wat vanjaar die James Beard -toekenning vir die beste sjef in die suidweste gewen het en die vennoot/restaurateur Tracy Vaught van H Town Restaurant Group, Xochi, op die grondvloer van die nuwe Marriott Marquis Houston, maar laat dit u nie mislei nie. Xochi fokus op voedsel van die grootste kulinêre tradisie in Oaxaca en doen dit pragtig. In die huis gemaak queso fresco en Oaxacan string kaas, nixtamal en tortillas, moesies, varsgemaalde speserymengsels en huisgeroosterde en gemaalde kakaobone vir die tuisgemaakte Mexikaanse sjokolade, is 'n paar hoogtepunte op die spyskaart, sowel as Oaxacan-klassieke tlayudas en mezcal. Facebook Bladsy.


Die bekende sjef Dave Beran maak 'n klein restaurant in Kalifornië oop - resepte

In die hele Amerikas vind nuwe restaurantopeninge in 'n duiselingwekkende tempo plaas. Nie net in groot metropolitaanse gebiede soos São Paulo en Mexico -stad nie, maar op meer onbepaalde plekke wat nie voorheen gevier is vir hul kookkuns nie, waaronder Ecuador, Paraguay en die Karibiese kus van Colombia. Anders as die onlangse verlede, is baie nuwe restaurante ook nie 'n duur proe -spyskaart nie. Die afgelope jaar het informele en ontspanne eetplekke aan die toeneem en ons sien Panamese fondas, Chileense bistronomie en Peruaanse tabernas tradisionele temas verhef en dit omskep in iets meer oorspronkliks. En hier in die Verenigde State ontplof stede soos Los Angeles met kookprojekte op verskillende vlakke, beide in konsep en kreatiwiteit, en dit is miskien net die opwindendste kosstad in die land.

Alhoewel dit altyd moeilik, onmoontlik is, om te kategoriseer wat die rangorde is

die beste van enige jaar in 'n oorvol en verdienstelike veld, toon die onderstaande aan New Worlder’s tweede poging tot so 'n onderskeid. Hier is ons lys in geen spesifieke volgorde nie 15 beste nuwe restaurantopeninge van 2017:

Ambrosía Bistro - Santiago, Chili

Carolina Bazán en Rosario Onetto se restaurant Ambrosía, mees onlangs nommer 20 op die lys van die 50 beste restaurante in Latyns -Amerika, is een van die beste restaurante in Chili, maar hul kleiner, lewendiger uitloper wat vanjaar geopen is, kan selfs beter wees. Bazán het 'n jaar lank by die restaurant Frenchie van Gregory Marchand in Parys gewerk, een van die dryfkragte van die bistronomie -beweging, en dit het duidelik 'n impak op haar gehad. Terwyl die oorspronklike Ambrosía, uit in Vitacura, 'n geslote kombuis en meer sitplekke het, wat die interaksie met die lieflike gashere beperk, het die intieme bistro slegs 30 sitplekke, waarvan die meeste die oop kombuis omring. Die kos is speels en is bedoel om op klein bordjies soos gestoomde broodjies en beesvleis te droog terwyl jy een uit een van Santiago se beste wynkeuses drink. ambrosiabistro.cl

Rosaliné - Los Angeles, Kalifornië

Ricardo Zarate is terug en hy is beter as ooit. Nadat hy 'n rukkie verdwyn het, het die Peruaanse sjef teruggekeer met Rosaline, wat nederige en familie-geïnspireerde tradisionele Peruaanse geregte saam met plaaslike geïnspireerde "straatkos" bedien. Die restaurant is vernoem na die sjef se ma en put inspirasie uit die kos uit die kinderjare van Zarate in Peru. 'N Hoogtepunt van Rosaliné is 'n seekoskroeg wat fokus op ceviche, een van die gewildste geregte van Zarate. Die spyskaart, wat ontwerp is om diners aan te moedig om met mekaar te deel, is verdeel in afdelings, insluitend versnaperinge, geregte op die grond, geregte op see, geregte op grond, en borde in braai-styl. Hoogtepunte uit die Pachamama (landgebaseerde) afdeling insluit Juane de Chancho, 'n varkpens in die Amazone-styl tamal en lomo saltado, gebraaide filet mignon, geroosterde tamaties, gesnyde uie en 'n sonnige kant na bo. rosalinela.com.

Proyecto Caribe - Cartagena, Colombia

Ondanks die feit dat u tot dusver nie 'n permanente restaurantruimte het nie, sal u in alle opsigte in Colombia 'n meer aanloklike eetervaring moet vind as Proyecto Caribe. Die sjefs Jaime Rodriguez en Sebastián Pinzón het die afgelope jaar pop-ups in Cartagena en elders in Colombia uitgevoer terwyl hulle ondersoek ingestel het na die voedselweë van die Caribiese streek in die land. Streekprodukte wat meestal deur plattelandse Afro-Colombiaanse en inheemse gemeenskappe gebruik word, wat lank deur die res van die land geïgnoreer is, soos queso de capa van die Magdalena -rivierstad Mompós, hormigas culonas uit San Gil, en songedroogde garnale uit Guajira vind hul weg na avontuurlike proe -spyskaarte. In 2018 verhuis hulle na 'n permanente langer , of werkswinkel, in Cartagena met 'n restaurant met 30 sitplekke en ruimte vir klasse en navorsing. Facebook -blad .

Dialoog - Los Angeles, Kalifornië

Die voormalige sjef Alinea en Next Dave Beran, een van die grootste name in die VSA, het een van die mees verwagte restaurante in Los Angeles in jare geopen. Die opening is oorskadu deur die baie meer gesofistikeerde Vespertine, maar die restaurant met 18 sitplekke het voortdurend volgelinge verdien. Ons wed die van die twee, dit is die een wat vir die langtermyn oorbly. Die pragtig uitgevoerde spyskaart in kaiseki-styl, geleë op 'n visbroodjieswinkel op die tweede verdieping van 'n Santa Monica-voedselsaal, bevat meer as 20 kursusse Suid-Kalifornië-bestanddele wat een van die beste sjefs in die land onthul . dialoguerestaurant.com.

Pakurí - Asunción, Paraguay

Die Paraguayaanse Sofía Pfannl en die Peruaanse José Miguel Burga het mekaar ontmoet terwyl hulle by die beroemde restaurant Central in Lima gewerk het, waar sy 'n stagiare was en hy 'n sommelier was. Nadat hulle getroud is, verhuis hulle na Asunción om Pakurí oop te maak, waar hulle hul ervaring kan gebruik om kreatiewe produkte van plaaslike produkte in tradisionele geregte te skep. The space, built out of shipping containers and glass that surround a large patio, is fresh and bold and provokes a lively atmosphere for enjoying a long lunch or night out with negronis infused with local herbs or natural wines. The food is unpretentious, with seasonal menus that include dishes like vegetable ceviche, grilled river fish like boga en surubí, and sweetbreads. Facebook Page.

Xochi — Houston, Texas

The latest concept from culinary duo Chef Hugo Ortega — who won this year’s James Beard Award for Best Chef Southwest — and partner/restaurateur Tracy Vaught of H Town Restaurant Group, Xochi located on the ground floor of the new Marriott Marquis Houston, though don’t let that fool you. Xochi focuses on food of utmost culinary tradition in Oaxaca and does it beautifully. Made in-house queso fresco and Oaxacan string cheese, nixtamal and tortillas, moesies, fresh-ground spice blends, and house–roasted and ground cacao beans for the house-made Mexican chocolate are some of the featured menu highlights, as well as Oaxacan classics like tlayudas and mezcal. Facebook Page.


Renowned Chef Dave Beran Is Opening a Tiny Fine-Dining Restaurant in California - Recipes

Across the Americas, new restaurant openings are happening at a dizzying pace. Not just in major metropolitan areas like São Paulo and Mexico City, but in more offbeat places not previously celebrated for their culinary scenes including Ecuador, Paraguay, and the Caribbean coast of Colombia. Unlike the recent past, many new restaurants aren’t expensive tasting menu spots either. Over the past year, informal and laid back dining has been on the rise and we’re seeing new takes on Panamanian fondas, Chilean bistronomy, and Peruvian tabernas elevating traditional themes and transforming them into something more original. And here in the States, cities like Los Angeles are exploding with culinary projects at various levels in both concept and creativity it just may be the most exciting food city in the country right now.

While it’s always hard, impossible really, to categorize what ranks as

any year’s best in a crowded and deserving field, the below embodies New Worlder’s second attempt at such distinction. Here, in no particular order, is our list of the 15 Best New Restaurant Openings of 2017:

Ambrosía Bistro – Santiago, Chile

Carolina Bazán and Rosario Onetto’s restaurant Ambrosía, most recently #20 on the Latin America 50 Best Restaurant List, is one of Chile’s best restaurants, yet their smaller, more vibrant offshoot that opened this year might even be better. Bazán spent a year working at Gregory Marchand’s restaurant Frenchie in Paris, one of the driving forces of the bistronomy movement, and it clearly had an impact on her. While the original Ambrosía, way out in Vitacura, has a closed kitchen and way more seats, which limited interactions with the lovely hosts, the intimate bistro has just 30 seats, most of which surround the open kitchen. The food is playful, designed for snacking on small plates like steamed buns and dry aged beef while drinking one from one of Santiago’s best wine selections. ambrosiabistro.cl

Rosaliné — Los Angeles, California

Ricardo Zarate is back and he is better than ever. After disappearing for awhile the Peruvian chef returned with Rosaline, which serves humble and family-inspired traditional Peruvian dishes alongside local-inspired “street food.” The restaurant is named for the chef’s mother and takes inspiration from the foods of Zarate’s childhood in Peru. A highlight of Rosaliné is a seafood bar focused on ceviche, one of Zarate’s most beloved dishes. The menu, constructed to encourage diners to share with one another, is split into into sections including snacks, land-based dishes, sea-based dishes, soil-based dishes, and BBQ-style plates. Highlights from the Pachamama (land-based) section include Juane de Chancho, an Amazonian-style pork belly tamal en lomo saltado, sautéed filet mignon, roasted tomatoes, braised onions, and a sunny side up egg. rosalinela.com.

Proyecto Caribe – Cartagena, Colombia

Despite not having a permanent restaurant space thus far, you would be pressed to find a more enticing dining experience anywhere in Colombia than Proyecto Caribe. Chefs Jaime Rodriguez and Sebastián Pinzón have spent the past year running pop-ups in Cartagena and elsewhere around Colombia while researching the foodways of the country’s Caribbean region. Regional products used mostly by rural Afro-Colombian and indigenous communities, long ignored by the rest of the country, such as queso de capa from the Magdalena river town of Mompós, hormigas culonas from San Gil, and sun dried shrimp from Guajira find their way into adventurous tasting menus. In 2018, they move into a permanent langer , or workshop, in Cartagena with a 30-seat restaurant and space for classes and research. Facebook -blad .

Dialogue – Los Angeles, California

Former Alinea and Next chef Dave Beran, one of the biggest names in the U.S., has opened one of Los Angeles’ most anticipated restaurants in years. The opening has been overshadowed by the much more hyped Vespertine, but the 18-seat tasting menu restaurant, has been steadily earning followers. We’re betting that of the two, this is the one that remains for the long haul. Set beside a fish sandwich shop on the second floor of a Santa Monica food hall, of all places, the beautifully executed kaiseki-style menu includes 20+ courses of Southern California ingredients that reveal one of the country’s best chefs coming into his own. dialoguerestaurant.com.

Pakurí — Asunción, Paraguay

Paraguayan Sofía Pfannl and Peruvian José Miguel Burga met while working at Lima’s renowned restaurant Central, where she was a stagiare and he was a sommelier. After getting married they moved to Asunción to open Pakurí, where they could use their experience for creative takes on regional products in traditional dishes. The space, built out of shipping containers and glass that surround a large patio, is fresh and bold and provokes a lively atmosphere for enjoying a long lunch or night out with negronis infused with local herbs or natural wines. The food is unpretentious, with seasonal menus that include dishes like vegetable ceviche, grilled river fish like boga en surubí, and sweetbreads. Facebook Page.

Xochi — Houston, Texas

The latest concept from culinary duo Chef Hugo Ortega — who won this year’s James Beard Award for Best Chef Southwest — and partner/restaurateur Tracy Vaught of H Town Restaurant Group, Xochi located on the ground floor of the new Marriott Marquis Houston, though don’t let that fool you. Xochi focuses on food of utmost culinary tradition in Oaxaca and does it beautifully. Made in-house queso fresco and Oaxacan string cheese, nixtamal and tortillas, moesies, fresh-ground spice blends, and house–roasted and ground cacao beans for the house-made Mexican chocolate are some of the featured menu highlights, as well as Oaxacan classics like tlayudas and mezcal. Facebook Page.


Renowned Chef Dave Beran Is Opening a Tiny Fine-Dining Restaurant in California - Recipes

Across the Americas, new restaurant openings are happening at a dizzying pace. Not just in major metropolitan areas like São Paulo and Mexico City, but in more offbeat places not previously celebrated for their culinary scenes including Ecuador, Paraguay, and the Caribbean coast of Colombia. Unlike the recent past, many new restaurants aren’t expensive tasting menu spots either. Over the past year, informal and laid back dining has been on the rise and we’re seeing new takes on Panamanian fondas, Chilean bistronomy, and Peruvian tabernas elevating traditional themes and transforming them into something more original. And here in the States, cities like Los Angeles are exploding with culinary projects at various levels in both concept and creativity it just may be the most exciting food city in the country right now.

While it’s always hard, impossible really, to categorize what ranks as

any year’s best in a crowded and deserving field, the below embodies New Worlder’s second attempt at such distinction. Here, in no particular order, is our list of the 15 Best New Restaurant Openings of 2017:

Ambrosía Bistro – Santiago, Chile

Carolina Bazán and Rosario Onetto’s restaurant Ambrosía, most recently #20 on the Latin America 50 Best Restaurant List, is one of Chile’s best restaurants, yet their smaller, more vibrant offshoot that opened this year might even be better. Bazán spent a year working at Gregory Marchand’s restaurant Frenchie in Paris, one of the driving forces of the bistronomy movement, and it clearly had an impact on her. While the original Ambrosía, way out in Vitacura, has a closed kitchen and way more seats, which limited interactions with the lovely hosts, the intimate bistro has just 30 seats, most of which surround the open kitchen. The food is playful, designed for snacking on small plates like steamed buns and dry aged beef while drinking one from one of Santiago’s best wine selections. ambrosiabistro.cl

Rosaliné — Los Angeles, California

Ricardo Zarate is back and he is better than ever. After disappearing for awhile the Peruvian chef returned with Rosaline, which serves humble and family-inspired traditional Peruvian dishes alongside local-inspired “street food.” The restaurant is named for the chef’s mother and takes inspiration from the foods of Zarate’s childhood in Peru. A highlight of Rosaliné is a seafood bar focused on ceviche, one of Zarate’s most beloved dishes. The menu, constructed to encourage diners to share with one another, is split into into sections including snacks, land-based dishes, sea-based dishes, soil-based dishes, and BBQ-style plates. Highlights from the Pachamama (land-based) section include Juane de Chancho, an Amazonian-style pork belly tamal en lomo saltado, sautéed filet mignon, roasted tomatoes, braised onions, and a sunny side up egg. rosalinela.com.

Proyecto Caribe – Cartagena, Colombia

Despite not having a permanent restaurant space thus far, you would be pressed to find a more enticing dining experience anywhere in Colombia than Proyecto Caribe. Chefs Jaime Rodriguez and Sebastián Pinzón have spent the past year running pop-ups in Cartagena and elsewhere around Colombia while researching the foodways of the country’s Caribbean region. Regional products used mostly by rural Afro-Colombian and indigenous communities, long ignored by the rest of the country, such as queso de capa from the Magdalena river town of Mompós, hormigas culonas from San Gil, and sun dried shrimp from Guajira find their way into adventurous tasting menus. In 2018, they move into a permanent langer , or workshop, in Cartagena with a 30-seat restaurant and space for classes and research. Facebook -blad .

Dialogue – Los Angeles, California

Former Alinea and Next chef Dave Beran, one of the biggest names in the U.S., has opened one of Los Angeles’ most anticipated restaurants in years. The opening has been overshadowed by the much more hyped Vespertine, but the 18-seat tasting menu restaurant, has been steadily earning followers. We’re betting that of the two, this is the one that remains for the long haul. Set beside a fish sandwich shop on the second floor of a Santa Monica food hall, of all places, the beautifully executed kaiseki-style menu includes 20+ courses of Southern California ingredients that reveal one of the country’s best chefs coming into his own. dialoguerestaurant.com.

Pakurí — Asunción, Paraguay

Paraguayan Sofía Pfannl and Peruvian José Miguel Burga met while working at Lima’s renowned restaurant Central, where she was a stagiare and he was a sommelier. After getting married they moved to Asunción to open Pakurí, where they could use their experience for creative takes on regional products in traditional dishes. The space, built out of shipping containers and glass that surround a large patio, is fresh and bold and provokes a lively atmosphere for enjoying a long lunch or night out with negronis infused with local herbs or natural wines. The food is unpretentious, with seasonal menus that include dishes like vegetable ceviche, grilled river fish like boga en surubí, and sweetbreads. Facebook Page.

Xochi — Houston, Texas

The latest concept from culinary duo Chef Hugo Ortega — who won this year’s James Beard Award for Best Chef Southwest — and partner/restaurateur Tracy Vaught of H Town Restaurant Group, Xochi located on the ground floor of the new Marriott Marquis Houston, though don’t let that fool you. Xochi focuses on food of utmost culinary tradition in Oaxaca and does it beautifully. Made in-house queso fresco and Oaxacan string cheese, nixtamal and tortillas, moesies, fresh-ground spice blends, and house–roasted and ground cacao beans for the house-made Mexican chocolate are some of the featured menu highlights, as well as Oaxacan classics like tlayudas and mezcal. Facebook Page.


Renowned Chef Dave Beran Is Opening a Tiny Fine-Dining Restaurant in California - Recipes

Across the Americas, new restaurant openings are happening at a dizzying pace. Not just in major metropolitan areas like São Paulo and Mexico City, but in more offbeat places not previously celebrated for their culinary scenes including Ecuador, Paraguay, and the Caribbean coast of Colombia. Unlike the recent past, many new restaurants aren’t expensive tasting menu spots either. Over the past year, informal and laid back dining has been on the rise and we’re seeing new takes on Panamanian fondas, Chilean bistronomy, and Peruvian tabernas elevating traditional themes and transforming them into something more original. And here in the States, cities like Los Angeles are exploding with culinary projects at various levels in both concept and creativity it just may be the most exciting food city in the country right now.

While it’s always hard, impossible really, to categorize what ranks as

any year’s best in a crowded and deserving field, the below embodies New Worlder’s second attempt at such distinction. Here, in no particular order, is our list of the 15 Best New Restaurant Openings of 2017:

Ambrosía Bistro – Santiago, Chile

Carolina Bazán and Rosario Onetto’s restaurant Ambrosía, most recently #20 on the Latin America 50 Best Restaurant List, is one of Chile’s best restaurants, yet their smaller, more vibrant offshoot that opened this year might even be better. Bazán spent a year working at Gregory Marchand’s restaurant Frenchie in Paris, one of the driving forces of the bistronomy movement, and it clearly had an impact on her. While the original Ambrosía, way out in Vitacura, has a closed kitchen and way more seats, which limited interactions with the lovely hosts, the intimate bistro has just 30 seats, most of which surround the open kitchen. The food is playful, designed for snacking on small plates like steamed buns and dry aged beef while drinking one from one of Santiago’s best wine selections. ambrosiabistro.cl

Rosaliné — Los Angeles, California

Ricardo Zarate is back and he is better than ever. After disappearing for awhile the Peruvian chef returned with Rosaline, which serves humble and family-inspired traditional Peruvian dishes alongside local-inspired “street food.” The restaurant is named for the chef’s mother and takes inspiration from the foods of Zarate’s childhood in Peru. A highlight of Rosaliné is a seafood bar focused on ceviche, one of Zarate’s most beloved dishes. The menu, constructed to encourage diners to share with one another, is split into into sections including snacks, land-based dishes, sea-based dishes, soil-based dishes, and BBQ-style plates. Highlights from the Pachamama (land-based) section include Juane de Chancho, an Amazonian-style pork belly tamal en lomo saltado, sautéed filet mignon, roasted tomatoes, braised onions, and a sunny side up egg. rosalinela.com.

Proyecto Caribe – Cartagena, Colombia

Despite not having a permanent restaurant space thus far, you would be pressed to find a more enticing dining experience anywhere in Colombia than Proyecto Caribe. Chefs Jaime Rodriguez and Sebastián Pinzón have spent the past year running pop-ups in Cartagena and elsewhere around Colombia while researching the foodways of the country’s Caribbean region. Regional products used mostly by rural Afro-Colombian and indigenous communities, long ignored by the rest of the country, such as queso de capa from the Magdalena river town of Mompós, hormigas culonas from San Gil, and sun dried shrimp from Guajira find their way into adventurous tasting menus. In 2018, they move into a permanent langer , or workshop, in Cartagena with a 30-seat restaurant and space for classes and research. Facebook -blad .

Dialogue – Los Angeles, California

Former Alinea and Next chef Dave Beran, one of the biggest names in the U.S., has opened one of Los Angeles’ most anticipated restaurants in years. The opening has been overshadowed by the much more hyped Vespertine, but the 18-seat tasting menu restaurant, has been steadily earning followers. We’re betting that of the two, this is the one that remains for the long haul. Set beside a fish sandwich shop on the second floor of a Santa Monica food hall, of all places, the beautifully executed kaiseki-style menu includes 20+ courses of Southern California ingredients that reveal one of the country’s best chefs coming into his own. dialoguerestaurant.com.

Pakurí — Asunción, Paraguay

Paraguayan Sofía Pfannl and Peruvian José Miguel Burga met while working at Lima’s renowned restaurant Central, where she was a stagiare and he was a sommelier. After getting married they moved to Asunción to open Pakurí, where they could use their experience for creative takes on regional products in traditional dishes. The space, built out of shipping containers and glass that surround a large patio, is fresh and bold and provokes a lively atmosphere for enjoying a long lunch or night out with negronis infused with local herbs or natural wines. The food is unpretentious, with seasonal menus that include dishes like vegetable ceviche, grilled river fish like boga en surubí, and sweetbreads. Facebook Page.

Xochi — Houston, Texas

The latest concept from culinary duo Chef Hugo Ortega — who won this year’s James Beard Award for Best Chef Southwest — and partner/restaurateur Tracy Vaught of H Town Restaurant Group, Xochi located on the ground floor of the new Marriott Marquis Houston, though don’t let that fool you. Xochi focuses on food of utmost culinary tradition in Oaxaca and does it beautifully. Made in-house queso fresco and Oaxacan string cheese, nixtamal and tortillas, moesies, fresh-ground spice blends, and house–roasted and ground cacao beans for the house-made Mexican chocolate are some of the featured menu highlights, as well as Oaxacan classics like tlayudas and mezcal. Facebook Page.


Renowned Chef Dave Beran Is Opening a Tiny Fine-Dining Restaurant in California - Recipes

Across the Americas, new restaurant openings are happening at a dizzying pace. Not just in major metropolitan areas like São Paulo and Mexico City, but in more offbeat places not previously celebrated for their culinary scenes including Ecuador, Paraguay, and the Caribbean coast of Colombia. Unlike the recent past, many new restaurants aren’t expensive tasting menu spots either. Over the past year, informal and laid back dining has been on the rise and we’re seeing new takes on Panamanian fondas, Chilean bistronomy, and Peruvian tabernas elevating traditional themes and transforming them into something more original. And here in the States, cities like Los Angeles are exploding with culinary projects at various levels in both concept and creativity it just may be the most exciting food city in the country right now.

While it’s always hard, impossible really, to categorize what ranks as

any year’s best in a crowded and deserving field, the below embodies New Worlder’s second attempt at such distinction. Here, in no particular order, is our list of the 15 Best New Restaurant Openings of 2017:

Ambrosía Bistro – Santiago, Chile

Carolina Bazán and Rosario Onetto’s restaurant Ambrosía, most recently #20 on the Latin America 50 Best Restaurant List, is one of Chile’s best restaurants, yet their smaller, more vibrant offshoot that opened this year might even be better. Bazán spent a year working at Gregory Marchand’s restaurant Frenchie in Paris, one of the driving forces of the bistronomy movement, and it clearly had an impact on her. While the original Ambrosía, way out in Vitacura, has a closed kitchen and way more seats, which limited interactions with the lovely hosts, the intimate bistro has just 30 seats, most of which surround the open kitchen. The food is playful, designed for snacking on small plates like steamed buns and dry aged beef while drinking one from one of Santiago’s best wine selections. ambrosiabistro.cl

Rosaliné — Los Angeles, California

Ricardo Zarate is back and he is better than ever. After disappearing for awhile the Peruvian chef returned with Rosaline, which serves humble and family-inspired traditional Peruvian dishes alongside local-inspired “street food.” The restaurant is named for the chef’s mother and takes inspiration from the foods of Zarate’s childhood in Peru. A highlight of Rosaliné is a seafood bar focused on ceviche, one of Zarate’s most beloved dishes. The menu, constructed to encourage diners to share with one another, is split into into sections including snacks, land-based dishes, sea-based dishes, soil-based dishes, and BBQ-style plates. Highlights from the Pachamama (land-based) section include Juane de Chancho, an Amazonian-style pork belly tamal en lomo saltado, sautéed filet mignon, roasted tomatoes, braised onions, and a sunny side up egg. rosalinela.com.

Proyecto Caribe – Cartagena, Colombia

Despite not having a permanent restaurant space thus far, you would be pressed to find a more enticing dining experience anywhere in Colombia than Proyecto Caribe. Chefs Jaime Rodriguez and Sebastián Pinzón have spent the past year running pop-ups in Cartagena and elsewhere around Colombia while researching the foodways of the country’s Caribbean region. Regional products used mostly by rural Afro-Colombian and indigenous communities, long ignored by the rest of the country, such as queso de capa from the Magdalena river town of Mompós, hormigas culonas from San Gil, and sun dried shrimp from Guajira find their way into adventurous tasting menus. In 2018, they move into a permanent langer , or workshop, in Cartagena with a 30-seat restaurant and space for classes and research. Facebook -blad .

Dialogue – Los Angeles, California

Former Alinea and Next chef Dave Beran, one of the biggest names in the U.S., has opened one of Los Angeles’ most anticipated restaurants in years. The opening has been overshadowed by the much more hyped Vespertine, but the 18-seat tasting menu restaurant, has been steadily earning followers. We’re betting that of the two, this is the one that remains for the long haul. Set beside a fish sandwich shop on the second floor of a Santa Monica food hall, of all places, the beautifully executed kaiseki-style menu includes 20+ courses of Southern California ingredients that reveal one of the country’s best chefs coming into his own. dialoguerestaurant.com.

Pakurí — Asunción, Paraguay

Paraguayan Sofía Pfannl and Peruvian José Miguel Burga met while working at Lima’s renowned restaurant Central, where she was a stagiare and he was a sommelier. After getting married they moved to Asunción to open Pakurí, where they could use their experience for creative takes on regional products in traditional dishes. The space, built out of shipping containers and glass that surround a large patio, is fresh and bold and provokes a lively atmosphere for enjoying a long lunch or night out with negronis infused with local herbs or natural wines. The food is unpretentious, with seasonal menus that include dishes like vegetable ceviche, grilled river fish like boga en surubí, and sweetbreads. Facebook Page.

Xochi — Houston, Texas

The latest concept from culinary duo Chef Hugo Ortega — who won this year’s James Beard Award for Best Chef Southwest — and partner/restaurateur Tracy Vaught of H Town Restaurant Group, Xochi located on the ground floor of the new Marriott Marquis Houston, though don’t let that fool you. Xochi focuses on food of utmost culinary tradition in Oaxaca and does it beautifully. Made in-house queso fresco and Oaxacan string cheese, nixtamal and tortillas, moesies, fresh-ground spice blends, and house–roasted and ground cacao beans for the house-made Mexican chocolate are some of the featured menu highlights, as well as Oaxacan classics like tlayudas and mezcal. Facebook Page.


Renowned Chef Dave Beran Is Opening a Tiny Fine-Dining Restaurant in California - Recipes

Across the Americas, new restaurant openings are happening at a dizzying pace. Not just in major metropolitan areas like São Paulo and Mexico City, but in more offbeat places not previously celebrated for their culinary scenes including Ecuador, Paraguay, and the Caribbean coast of Colombia. Unlike the recent past, many new restaurants aren’t expensive tasting menu spots either. Over the past year, informal and laid back dining has been on the rise and we’re seeing new takes on Panamanian fondas, Chilean bistronomy, and Peruvian tabernas elevating traditional themes and transforming them into something more original. And here in the States, cities like Los Angeles are exploding with culinary projects at various levels in both concept and creativity it just may be the most exciting food city in the country right now.

While it’s always hard, impossible really, to categorize what ranks as

any year’s best in a crowded and deserving field, the below embodies New Worlder’s second attempt at such distinction. Here, in no particular order, is our list of the 15 Best New Restaurant Openings of 2017:

Ambrosía Bistro – Santiago, Chile

Carolina Bazán and Rosario Onetto’s restaurant Ambrosía, most recently #20 on the Latin America 50 Best Restaurant List, is one of Chile’s best restaurants, yet their smaller, more vibrant offshoot that opened this year might even be better. Bazán spent a year working at Gregory Marchand’s restaurant Frenchie in Paris, one of the driving forces of the bistronomy movement, and it clearly had an impact on her. While the original Ambrosía, way out in Vitacura, has a closed kitchen and way more seats, which limited interactions with the lovely hosts, the intimate bistro has just 30 seats, most of which surround the open kitchen. The food is playful, designed for snacking on small plates like steamed buns and dry aged beef while drinking one from one of Santiago’s best wine selections. ambrosiabistro.cl

Rosaliné — Los Angeles, California

Ricardo Zarate is back and he is better than ever. After disappearing for awhile the Peruvian chef returned with Rosaline, which serves humble and family-inspired traditional Peruvian dishes alongside local-inspired “street food.” The restaurant is named for the chef’s mother and takes inspiration from the foods of Zarate’s childhood in Peru. A highlight of Rosaliné is a seafood bar focused on ceviche, one of Zarate’s most beloved dishes. The menu, constructed to encourage diners to share with one another, is split into into sections including snacks, land-based dishes, sea-based dishes, soil-based dishes, and BBQ-style plates. Highlights from the Pachamama (land-based) section include Juane de Chancho, an Amazonian-style pork belly tamal en lomo saltado, sautéed filet mignon, roasted tomatoes, braised onions, and a sunny side up egg. rosalinela.com.

Proyecto Caribe – Cartagena, Colombia

Despite not having a permanent restaurant space thus far, you would be pressed to find a more enticing dining experience anywhere in Colombia than Proyecto Caribe. Chefs Jaime Rodriguez and Sebastián Pinzón have spent the past year running pop-ups in Cartagena and elsewhere around Colombia while researching the foodways of the country’s Caribbean region. Regional products used mostly by rural Afro-Colombian and indigenous communities, long ignored by the rest of the country, such as queso de capa from the Magdalena river town of Mompós, hormigas culonas from San Gil, and sun dried shrimp from Guajira find their way into adventurous tasting menus. In 2018, they move into a permanent langer , or workshop, in Cartagena with a 30-seat restaurant and space for classes and research. Facebook -blad .

Dialogue – Los Angeles, California

Former Alinea and Next chef Dave Beran, one of the biggest names in the U.S., has opened one of Los Angeles’ most anticipated restaurants in years. The opening has been overshadowed by the much more hyped Vespertine, but the 18-seat tasting menu restaurant, has been steadily earning followers. We’re betting that of the two, this is the one that remains for the long haul. Set beside a fish sandwich shop on the second floor of a Santa Monica food hall, of all places, the beautifully executed kaiseki-style menu includes 20+ courses of Southern California ingredients that reveal one of the country’s best chefs coming into his own. dialoguerestaurant.com.

Pakurí — Asunción, Paraguay

Paraguayan Sofía Pfannl and Peruvian José Miguel Burga met while working at Lima’s renowned restaurant Central, where she was a stagiare and he was a sommelier. After getting married they moved to Asunción to open Pakurí, where they could use their experience for creative takes on regional products in traditional dishes. The space, built out of shipping containers and glass that surround a large patio, is fresh and bold and provokes a lively atmosphere for enjoying a long lunch or night out with negronis infused with local herbs or natural wines. The food is unpretentious, with seasonal menus that include dishes like vegetable ceviche, grilled river fish like boga en surubí, and sweetbreads. Facebook Page.

Xochi — Houston, Texas

The latest concept from culinary duo Chef Hugo Ortega — who won this year’s James Beard Award for Best Chef Southwest — and partner/restaurateur Tracy Vaught of H Town Restaurant Group, Xochi located on the ground floor of the new Marriott Marquis Houston, though don’t let that fool you. Xochi focuses on food of utmost culinary tradition in Oaxaca and does it beautifully. Made in-house queso fresco and Oaxacan string cheese, nixtamal and tortillas, moesies, fresh-ground spice blends, and house–roasted and ground cacao beans for the house-made Mexican chocolate are some of the featured menu highlights, as well as Oaxacan classics like tlayudas and mezcal. Facebook Page.


Kyk die video: How a Master Chef Created a Michelin-Starred Restaurant in a Mall Food Court Mise En Place (Mei 2022).