#fine-dining

#fine-dining

Hence the four-hands dinner, a dining experience that involves two chefs working together to create a special menu for a limited period. This summer has seen a bumper load, a highlight of which was Anne-Sophie Pic joining Marcel Ravin at Blue Bay in Monaco. And although this is by no means a new concept - back in 2008, Thomas Keller and Grant Achatz collaborated on what may well have been the culinary event of the decade - this fall it's in danger of jumping the shark.

Wegmans’ Next Door restaurant in Astor Place offers an elevated dining experience, featuring a sushi bar that engages diners and showcases detailed culinary expertise.

The Waldorf salad, created on the hotel's opening night in 1893 by head chef Oscar Tschirky, combines random ingredients and became symbolic of the hotel's legacy.

Chef Dorian Southall describes his approach as an immersive narrative, where each menu item reflects seasonal ingredients and cultural homage, marrying bold innovation with tradition.

"I have some anxiety that people are going to say, 'Oh, he's a hypocrite.' But I know that the best way to continue to champion plant-based cooking is to let everyone participate around the table."

"Eating together is the essence of who we are, and I've learned that to truly champion plant-based cooking, I need to create an environment where everyone feels welcome around the table."

The scallion croissant with rou song butter is a standout—flaky pastry studded with vibrant green scallions and savory, whipped butter, showcasing the restaurant's elegant menu.

Fulton Market, once a meat-packing district, is now home to some of the finest dining options in Chicago, featuring everything from fine dining to steakhouses.

The menu at Burgers & Half Bottles features American wagyu burgers with beefsteak tomato, lettuce, red onions, house dill pickles and a secret sauce.

The menu at Atelier Crenn arrives as a poem written by its celebrity chef, Dominique Crenn, marking the beginning of a deeply personal dining experience.

Opening in 2016, Olmsted was designed to cater to Brooklyn diners with an accessible fine-dining experience, blending locavore cooking and warm hospitality.

Le Chêne serves oversized desserts like a double-handled aluminum baking pan clafoutis with a price tag of $28, showcasing a trend towards costly and substantial sweet treats.

Rania received top honors for the second year in a row with their ultra-crisped shiso chaat leaf, praised for its balance of elegant flavors and textures.

Bali's fine dining scene has evolved to match its international population, offering diverse culinary experiences beyond traditional dishes like nasi goreng.

The architects at OMA have reimagined fine dining by transforming it from a passive consumption experience to an active journey, encouraging engagement with food topics.

Dante London will launch on August 1, offering a weekly rotating menu of Italo-French fine dishes, showcasing bold, contemporary flavors.

"This isn't just a restaurant; it's a revival," said entertainment director Sunni Stephens. "We're bringing back the spectacle, the tease and the intimacy of classic cabaret with a multicultural edge. It's seductive, soulful and unforgettable."

Tendrils of steam curl out of the bread basket, spreading a warm, yeasty scent as my server unfurls the linen cover to reveal a plump kind of sourdough with a golden-brown crust.

Wolfsbane will be opening a tasting menu restaurant in the Dogpatch neighborhood, featuring innovative dishes such as crispy cod skins with whipped brandade and tempura beech mushrooms.

Research suggests diners spend more freely when prices are listed without currency symbols - possibly because the visual cue of a dollar sign reminds people they're parting with money.

Le Bernardin has defined French seafood cuisine in America since 1986, offering exquisite dishes that evolve while respecting culinary traditions, focusing primarily on seafood.

Nestled within the lush Labrador Nature Reserve in Singapore, ASU is a fine dining destination housed in a conserved black-and-white colonial bungalow, offering an immersive spatial experience.

Sun Moon Studio is an incredibly intimate restaurant with only 12 seats, offering a unique culinary experience through its 11-course tasting menu, crafted by Chefs Hsu and Cooper.

Atomix is not just about plating food; it’s a cultural act where the tasting menu becomes a vessel for storytelling, tradition, and connection.

With the appointment of Chef Nicola Gelli and Chef Keshar Singh Negi, Sandos Playacar is set to elevate its culinary offerings, reflecting a commitment to unforgettable gastronomy.