This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
How the owners behind HAGS turned a famous — and famously dark and cramped — Momofuku space into a colorful restaurant that’s decidedly queer My first time walking into HAGS, a queer finedining destination in the East Village, I thought I would be flooded with memories. The transformation was sort of an amazing feat.
How to go all-out on at least one meal in the tasting-menu capital of the world Finedining has had a tough go in recent years. In most cities around the world, stepping off the street and into a cushy dining room means missing out on important local culinary traditions in favor of a tablecloth and some generic amuse bouche.
Drinking outlets, particularly Sports Bars, thrived on NFL’s Big Game, while FineDining outlets emerged as the biggest winners on Valentine’s Day, experiencing the strongest trends vs average, with velocity up +144 percent vs the average Wednesday of 2024. They were ranked based on their standard menu pricing per person.
This year, Disfrutar in Barcelona took the top spot on the annual Worlds 50 Best Restaurants list, which ranks finedining destinations from around the world. When Spurlock premiered Super Size Me in 2004, a documentary that saw Spurlock eat only McDonalds for 30 days and record the health effects, it became a phenomenon.
Because of the pervasive influence of the Rockefeller family and Stone Barns in the relatively small world of sustainable agriculture, a number of people who spoke for this story did not wish to be identified. “At In the course of reporting this story, I’ve spoken with more than 20 sources. Cole Wilson/Bloomberg via Getty Images.
These restaurants have played a part in defining dining in America over the decades. dining scene. Since, he has built up the Wolfgang Puck FineDining Group with a host of restaurants, bars, and lounges nationally and internationally. Spago’s concept is modern fine-dining and a 2012 renovation gave way to a sleek design.
These restaurants have played a part in defining dining in America over the decades. dining scene. Since, he has built up the Wolfgang Puck FineDining Group with a host of restaurants, bars, and lounges nationally and internationally. Spago’s concept is modern fine-dining and a 2012 renovation gave way to a sleek design.
Blue Hill at Stone Barns’ alluring story — that a finedining restaurant could be a model for changing the world — seduced diners, would-be employees, and thought leaders alike. Numerous sources asked to be anonymous, fearful of the enormous reach and influence of Dan Barber.
He felt strange cooking “authentic” Indian food as someone who was born in America, and he recognized he had other influences growing up in California that felt just as important to him as those of his family’s heritage. In a whole world of flavor and influence, why limit yourself to what’s been done? He credits it to two things.
Now, its mission is linked more than ever to finedining destination Blue Hill at Stone Barns and a famous chef’s vision for trickle-down change. Their discomfort was magnified by the fact that one of the main architects of the plan was Dan Barber, the chef and co-owner of the on-site finedining restaurant, Blue Hill at Stone Barns.
pre- Jiro ; the “Japanese turn,” as defined by historian Samuel Yamashita , had infused American finedining with Japanese influence since the 1980s. What Jiro changed was making the style of dining mainstream, and inspiring more people to explicitly seek it out. Of course, austere temples to sushi existed in the U.S.
We organize all of the trending information in your field so you don't have to. Join 49,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content