The tasting menu, reminiscent of many of the dishes the chef has helped create at Central (just renamed the best restaurant in Latin America by 50 Best), is a journey through Peru's various ecosystems, showcasing bright seafood, rare Amazonian fruits, and Andean tubers that even the Peruvians I was dining with had never heard of. Pia Leon's Kjolle is, in my mind, the ultimate Lima dining experience these days. Betsy Blumenthal, features editorĬow cheeks with purple cabbage, corn, and chilis at Kjolle in Lima, Peru Megan Spurrell Kjolle, Lima, Peru It's all you can do not to spend the whole day there, picking up a sunburn and sloshing your way back down the mountain. Crisp, freshly baked baguette slices are passed down the picnic bench-style tables, the better to soak up the rich, blended-cheese fondue buttery lobster rolls neatly coated with spicy mayonnaise suddenly appear out of nowhere, followed by a parade of thinly sliced cold cuts and dense pork terrines. Badrutt's Palace Hotel, the nearby landmark hotel which lords over Lake Saint Moritz, took over the management of Paradiso in 2021, a move which likely only assured its already-gilded reputation regardless, the food and service now meets the same high standard as that of the hotel itself.
Moritz for the first time this past March, where I'd traveled to take my first ski lesson. Understandably, I was devastated to learn how much I'd been missing-at least where après-ski is concerned-when I visited St. You know what's better than sitting on a snow-covered mountainside, lapping up bubbling fondue and swilling crisp Champagne while the sun warms your face? Not much. Scott Bay, associate editor Paradiso at Badrutt's Palace, St.
It's one of those special, only-in-New-York dining experiences that is certainly worth traveling for. The tasting menu unraveled like a symphony, with precise service, lovingly-paired wines, and, of course, technically perfect dishes with elevated-yet-surprising flavors-all meticulously conducted by Ripert. One cold winter evening, I finally snagged a notoriously hard-to-land reservation and stepped behind the portière into the elegant seascape-inspired dining room.
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The curtained windows of Le Bernardin on West 51st Street have allured, while also protected-from-view, chef Eric Ripert's celebrated fine-dining seafood restaurant for the past 50 years-it was recently named the number one restaurant in the world by La Liste, among countless other accolades. Vanilla crème anglaise on a genoise sponge cake at Le Bernardin Nigel Parry Le Bernardin, New York City You can follow her on Twitter or see what she eats on Instagram. Liz Provencher is an editor at Thrillist. The restaurant is open Sunday through Wednesday from 5 pm to 11 pm, and Thursday through Saturday from 5 pm to 1 am. During the warmer months, expect lush greenery, string lights, and unobstructed views of the city skyline, but the restaurant space also has a retractable rooftop so it will be a year-round operation no matter what the weather brings. The open-air space seats about 130 between rattan furniture in the dining area and stools at the sprawling bar. The restaurant also offers non-alcoholic cocktails, local beer, wines by the glass and bottle, and a selection of arak, a Middle Eastern spirit made from grapes and anise seed. Options include the Salty Lion (gin, arak, grapefruit, mint, salt) and the Get Shishlik’d, which comes frozen with vodka, Aperol, guava, and lime. On the beverage side, drinks are focused on bright, citrusy cocktails that best pair with the charcoal-kissed dishes that make up the rest of the menu.
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