Sheholli says she and Juman reached out to White because people kept mentioning him when it came to the world of fermentations. 'This guy seems super grounded,' she tells Eater. 'He's a wonderful person, professionally wise, and he's one of the most knowledgeable people about co-ferments.'
The most important thing for me is to highlight every part of our history, whether it's beautiful or ugly, bad or good. Haitian cuisine has developed through colonization, slavery, and centuries of poverty, and Salomon wants to acknowledge that history while telling nation's story through food.
He is very fun, but he's crazy, so I go in with the mental preparation of knowing something will change. I was so nervous back then. I was in the kitchen days ahead of time trying to prepare. It's no stress for me whatsoever anymore.
Our inspiration comes from the same place it always has: the people and the culture of the Lowcountry. Our culinary team works to tell that story through seasonal ingredients and thoughtful presentation, ensuring every dish feels both rooted and refreshed.
Chef Allléno, who acts as consulting chef, seems to have cracked the Michelin code: Restaurants he's affiliated with have a combined 17 stars from the tire company. And with Pavyllon London, he and chef Benjamin Ferra Y Castell aren't trying to reinvent the wheel. The dishes coming out of the kitchen are mostly fine-dining classics, but what's lacking in conceptual creativity is more than made up for in execution.
Often relegated to canteens and freezer aisles, chicken fricassee rarely gets the attention it deserves. Here, it's treated with care: pasture-raised chicken from northern German producer Lars Odefey is gently cooked in a classic sauce based on a fine chicken broth, served with regional mushrooms and carrots.
For chef Julian Silvera, a New York kid who never even saw the forest for himself until he was in his 20s, they are singularly distinctive—edible snapshots that form the musculature of his work at the new fine dining restaurant Vicinity in Los Gatos.
The caviar, uni, and egg dish has been in Akiyama's repertoire since he worked at the now-closed NYC restaurant Lan. It's presented as a rich chawanmushi, topped with generous uni and caviar. The nigiri course comes with three pieces, including the aori aka, in which the bigfin reed squid is chopped and intricately layered; the texture was far creamier than I ever expected squid to be.
The Tusk Bar exudes old-guard Manhattan élán-the sort of room that could have doubled as a private clubhouse for the Vanderbilts and Rockefellers. The name is a wink to the Gilded Age fascination with exotic taxidermy, and the polished brass trim, elegant marble counter, and stuffed ostrich overlooking the salon would make any louche Robber Baron chortle into his Champagne flute.
Their collaboration fit into the increasingly popular restaurant trend of guest chef and so-called "four-hands" dinners in which two chefs, often from different cities or countries, create a menu together. Tan grew up in Malaysia, in a Malay-Chinese household, and at 17, moved to Singapore where he trained in Japanese and French-influenced kitchens, cooking in Taiwan, Spain and Macao before opening his own Restaurant Born in 2022.
Gordon Ramsay Restaurants - which launched in 1997 and now claims locations as far and wide as London, Singapore, South Korea, France and the US - has been awarded 17 Michelin stars throughout the years and currently holds eight.
Modern Korean food is having another moment in Los Angeles, with the early waves of Kogi, Pot, and Baroo giving way to Hojokban, Yi Cha, and the Mulberry. The latter Sawtelle Japantown restaurant, founded by first-time owners Jennifer Chon and David Lee with Benu alum Curtis Park helming the kitchen, offers an attractive nostalgic tavern-style interior by Matt Winter and smart cocktails that use Korean ingredients.
Coming from Australia, where Michelin does not operate, this was my first exposure to a Michelin-starred restaurant as a guest. It was everything I imagined it would be. The precision. The discipline. The elegance of service. The execution on the plate. The entire experience felt intentional and deeply respectful of the craft.
Claud is the oldest restaurant in Joshua Pinsky and Chase Sinzer's trio that includes seafood spot Penny and wine bar Stars. Here, you'll find sophisticated cooking, worthwhile desserts, and a lengthy list of bottles, in addition to surprisingly affordable by-the-glass selections ($14). Come here for a lowkey solo dinner, an intimate date, or a wine-fueled group outing; there are roomy booths toward the center of the restaurant.
Restaurant Gordon Ramsay High is right in the heart of the City of London in Bishopsgate. High in the sky, as the name suggests, on the sixtieth floor of Twenty-Two Bishopsgate, Restaurant Gordon Ramsay High opened on February 4th, 2025 and is the highest restaurant in Europe, measured from ground level. You pass through security at the building entrance, and two lifts swiftly ascend to the restaurant level.
In the first starred New York Times review from the Hawaiian islands, our chief restaurant critic Ligaya Mishan finds intriguing twists on a cuisine that's already fluid with Asian influences. I'm dreaming of being back in my hometown of Honolulu, where I went over the holidays and checked in on one of my favorite restaurants. The name of the restaurant is Maze from the Japanese Mazeru.
My time in a fine dining kitchen as a line cook was one of the most stressful and surprising experiences I ever had. It wasn't just difficult work. It was a difficult environment for a number of reasons. It was cramped and frantic, and the personality clashes you see on shows like "The Bear" were not uncommon. I don't recommend it.
Each item on his 13-course tasting menu will be primarily sourced from and largely informed by California's landscapes, coastlines, farms, forests, vineyards and native ingredients. Silvera's dishes are edible snapshots from his outings and foragings, from hikes in the coastal hills, walks on the beach and visits to farms. Almost 90 percent of the menu will be sourced from producers in the vicinity of the Bay Area.
