Search Results

A living, breathing museum to New Orleans’ storied past and culinary treasures, Brennan’s is our pick for the city’s best breakfast. It’s fitting that, with the history and air of mystery that envelopes this city, a local restaurant would hold claim to the invention of one of America’s favorite desserts – Bananas Foster. Here, at Brennan’s, that just makes sense. It’s evident that tradition, innovation and excellence has been a part of their DNA since the restaurant’s inception in 1946. After an extensive renovation, Brennan’s has recently emerged with a new look, paying homage to its past but looking boldly to the future and to what diners expect out of a Louisiana meal. I was a guest for brunch recently, and was seated in one of their eight beautiful dining rooms. Mine, the Chanteclair dining room, was bright and airy – located just inside, on the ground floor, close to the sunny courtyard with its famed turtle pond. Armed with a Bloody Mary, I was ready to dive right into the menu – which was loaded with tantalizing choices to satisfy my hunger early that morning. Chef Slade Rushing has put together a menu that will make even the most jaded foodie’s mouth water. First, the baked apple is something that will make you stop in your tracks – the cored-out masterpiece is stuffed with pecan-oatmeal raisin crumble and topped-off with brown sugar glaze. Yum. Eggs Sardou here are cooked to perfection, with crispy artichokes and parmesan-creamed spinach. Other favorite choices include: vanilla scented French toast, grapefruit brûlée, crispy fried oyster salad and blue crab dishes. Brennan’s offers rooms for private events – many with historic photographs of the kings and queens of Mardi Gras’ past gracing the walls. The rooms have been named: The Morphy Room, The Queen’s Room, The Havana Room (amongst others) – all a nod to the history of the building and those who’ve circulated in it over the years. The recent renovation has left this gem near perfect and, combined with the fantastic menu, will ensure its status as one of New Orleans’ best for years to come.

A new Omakase-only sushi room named Kosaka has opened in New York City’s West Village, and it’s a showstopper. The $125 menu is filled with chef-made selections of fresh fish from Japan and carefully chosen areas throughout the coastal United States. Throughout the two-hour dinner, diners are presented with a wide array of artfully crafted sushi, which is served on custom Japanese ceramics (made by artist Akihiro Nikaido), juxtaposed against a sleek and minimalistic walnut wood bar. Chef Yoshihiko Kousaka, a partner in the restaurant, spent the past 10 years at Jewel Bako – the East Village’s sushi Mecca. Walking into the small room on West 13th Street you can’t help but be impressed with the beauty of the space. In true Japanese form, everything is very elegant and easy for the eyes to take-in. The dim room is highlighted only in areas of focus: the L-shaped sushi bar, the 10 seats placed around the bar and on two tables of four. On a recent evening, before the restaurant officially opened, I experienced the spontaneous menu in all its glory. Watching the chef craft each piece of sushi by hand, the raw fish taken carefully out of a linen-lined wooden box housing what must have been thousands of dollars of premium Toro, was like watching an artist paint. As each item was laid before me on a desaturated slab of stone, I couldn’t help but to show my excitement – lifting the chop sticks up and snatching the sushi before it had a moment to rest. My meal consisted of many pieces of sushi, highlights being: squid pasta with sesame sauce, Blue Fin tuna from North Carolina, medium Fatty tuna from North Carolina, Golden-Eyed snapper from Japan with salt and Japanese yuzu, fluke marinated in kelp, Golden amber jack from Japan, King salmon with smoked soy sauce and Sea Urchin (Uni) from Japan. The meal finished with the most delicate dark chocolate mochi with ricotta cheese and thyme. This is my idea of heaven. Kosaka offers wonderful value for the cost and in an atmosphere that is as relaxing as it is beautiful. The restaurant is now open and I would suggest securing a reservation before word gets out – otherwise you might just have to prepare yourself to wait.

A small, bright trattoria in the center of historic Ferrara, Le Nuvole is a memorable dining experience for those looking for authentic and homemade Italian cuisine inspired by the rich Emilia-Romagna region. Le Nuvole is unassuming until you walk through the front door. Immediately, you’re taken by the whitewashed tables, small potted flowers in the windows and fresh bread peeking out of baskets along the kitchen’s countertops. Sitting at one of the wooden tables, you’re instantly welcomed with a glass of lambrusco by Elisabetta or Pier Paolo, the owners. The menu here might cause a bit of stress and anxiety though, as each dish reads better than the next. The pages are packed with mouthwatering options – many infusing ingredients from the nearby Adriatic sea. Clams, fish, muscles and other gifts from the water are on offer. Regional specialties like butternut squash-stuffed ravioli flavored with butter and nutmeg can also be found. Le Nuvole, which means “the clouds” in English, provides an environment to sit and stay a while. Glass after glass of wine melts into more conversation and food. The desserts here are sinful, the semifreddo being my personal favorite. Le Nuvole can’t be missed if you’re a visitor to Ferrara for that would be quite a big mistake.

Sitting in a small space and spilling out onto a limestone terrace in front of the stately St. Ignatius church in Old Town, Dubrovnik, Kopun Restaurant is an amazing choice for traditional Croatian home cooking with a modern spin. The restaurant, famous outside of this walled city for their “Kopun” or castrated cockerel (a type of rooster), which is braised in orange and honey, will make your taste buds jump with excitement. The dish is perfectly salty and perfectly sweet, and the rooster (which tastes just like chicken, I promise) is tender and moist. Other dishes include traditional dishes with emphasis on seafood, local Croatian wine and most all of it is constructed with organic produce. The atmosphere at Kopun is casual, since it’s a family-run place, and you can feel that in the air. I suggest an evening here to take-in the impressive and historic views, and enjoy some of the best local cooking you can find in Dubrovnik.

The recipient of two James Beard Foundation awards, Peche Seafood Grill is one of New Orleans’ best restaurants to experience culinary magic at its finest. Perched on a lively corner in New Orleans’ Warehouse District, the eatery is a part of Chef Donald Link’s family of delicious dining establishments. But, Peche is different and unique in its own right. It focuses on coastal seafood cooked in an open kitchen over hardwood coals. The result? Scrumptious dishes that highlight the best of the region’s treasures, many of which hail from the Gulf of Mexico. I dined at the restaurant recently and was instantly at home when I walked-in and laid eyes on their magnificent oyster bar. The area was brimming with oysters, crab, gulf fish and other delights which are sourced fresh, daily. The dining room is lively and casual, yet has an air of a “hot spot”, a place where people come to be seen. Unlike many “hot spots” though, Peche offers serious food for those who consider themselves foodies. The menu is small, but is well-curated with dishes for everyone. Even if seafood is not your cup of tea, items like skirt steak, chicken diablo and lamb skewers will put you at ease. I decided on an all-seafood meal, delving into oysters, gulf shrimp, grilled tuna and smothered catfish. Sides like grilled okra and fried brussels sprouts with chili vinegar rounded everything off perfectly. For dessert, I indulged in sticky apple toffee cake (with sour cream ice cream) and salted caramel cake – truly some of the best desserts in New Orleans. Peche sources their ingredients from farms across the United States, which is a admirable commitment. You can find the list of the farms they work with on their website. Service at Peche is on point, attentive, but not disruptive. The staff seem to anticipate your needs, showing-up just when you’re ready for another one of their signature cocktails. If you’re in New Orleans and looking for a dinner spot that will leave an impression, choose Peche. You won’t regret it.

With its turquoise and white exterior, Commander’s Palace , a landmark in the city since 1880, offers visitors one of the very best and refined brunches in the New Orleans. Sitting fittingly in the historic Garden District, diners line up to meet their reservation times, dressed to the nines in an effort to stand-out and make an entrance at one of the city’s most beloved establishments. On a recent visit, I was shocked to find the restaurant so huge – its many rooms filled with people eager to try its legendary “Haute Creole” cuisine. Though large, the restaurant does a wonderful job of making each room a space of its own so that your meal is cozy and intimate. Staff members here are trained in that old style of “yes, sir” and “yes, ma’am” service, which isn’t easy to come by anymore. But, this shouldn’t be a surprise going by the dress code – men in collared shirts, no jeans and preferably a jacket. Food at Commander’s is decadent to say the least. The large menu offers local favorites like gumbo, blue crab, eggs sardou, gulf fish and bread pudding; as well as other delicacies married with modern twists. I about died over the bread pudding, which was some of the best I’ve had anywhere – really. Brunch is an event at Commander’s Palace and you can feel the energy around it as locals and visitors alike take the meal very seriously. Don’t miss brunch while you’re in town, for doing so would be like missing the Empire State building in New York City.

One of New Orleans’ most acclaimed and legendary restaurants, Herbsaint , by Chef Donald Link, calls on visitors to experience their delicious and innovative French-American fare. Part of Chef Link’s group of esteemed eateries, Herbsaint is one of the originals which helped to put New Orleans on the global culinary map. Dinner here is an event to remember and helps define, for its diners, what modern New Orleans cuisine is all about. Like other restaurants in the same family, Herbsaint offers a small, yet well-curated menu of appetizers, small plates, main courses, sides and dessert. There is always a gumbo of the day on offer as well as fantastic salads like: seasonal greens with figs and gorgonzola, jumbo lump crab with watermelon gazpacho and more. Main courses are the star, though, making it very difficult to choose between dishes like: citrus glazed jumbo shrimp with cajun rice, lamb and mushroom lasagna or slow-roasted Kurobuta pork belly. Yes, there are typical Southern influences in the food here, but there is so much more – leaning heavy into Italian flavors that will leave you wanting to return over and over again. I particularly love the house-made spaghetti with guanciale (Italian cured meat) and fried-poached farm egg. For dessert, you cannot skip the banana brown butter tart with fleur de sel caramel – you just might be up all night on a sugar high after eating it. Please do not miss this restaurant when visiting NOLA, it’s a staple and one of those places that will help you understand the city just that much better.

Tereze Restaurant tucked inside the Relais and Chateaux Hotel Santa Teresa in Rio de Janeiro, is a fantastic option for those looking for a quiet, yet luxurious evening in the hills of this magical city. Chef Pablo Ferreyra has created a space and menu that melds nicely with the nature and lushness of the area. The wooden tables, which seem as if they’ve just been cut from trees a stone’s throw from the kitchen, make for a textural and visual experience. Tables are topped with bright flowers, candles and soft Brazilian music plays in the background. Entering the restaurant opens-up an intimate and moody culinary world. The ambiance is dark and sultry, but still energetic with the 100 guests that can be seated throughout the space. A wine list of over 200 varieties is on offer, as well as a smattering of cocktails created from local ingredients. Menus are given almost instantly and your servers, all dressed in black, welcome you by pouring over your options. There are always special as well as a six-course experience designed by the chef, if you care to get a taste of the real magic that happens behind closed doors. The menu takes traditional Brazilian favorites an re-imagines them with international influences from France – introducing items like foie gras, goat cheese and more. The ingredients are mostly sourced locally but some things, like Chilean salmon are brought-in. The menu offers a variety with fish, fowl, red meat, pasta and other items. But, each item is executed perfectly – as not too common with restaurants that try and tackle more than their specialty. Dinner at Tereze is peaceful, relaxed and delicious, leaving you full but still wanting to delve into other unexplored areas of the menu. We recommend coming more than once on your trip to Rio, something we’ve never recommended before, to really get a grasp of what is offered. Personally, as I ended my evening and walked past the lit infinity pool and past a large ginger bush out to the street, I couldn’t wait to return for more.

It has been said the wine from Tenerife was enjoyed after the United States’ Declaration of Independence was signed. Then it was known as a “false Madeira” – in an effort not to tie the wine to the Canary Islands due to various reasons. But, Benjamin Franklin enjoyed it immensely and it was a rare and special product not available to many. Not much has changed today as the wine from Tenerife is at an all time high in terms of quality. And, because of limited land and vineyards, each bottle is a precious gem in the international wine market. Canarian wine is special because the weather and soil provide ideal growing conditions for different varieties of grapes. Unlike many regions of more known wine producing areas like Bordeaux and Tuscany, Tenerife offers exciting and exotic blends using Malvasia and Listán Blanco grapes. Each variety has a unique flavor and twist. When visiting Tenerife, be sure to explore the vineyards and their offerings. You’ll see exactly why the region’s wines are so special.

Tallinn has a unique and delicious food scene , and part of it is the opportunity to dine with the locals at one of the many “home restaurants” that pop-up seasonally around town. Estonians are welcoming and friendly people, when you get to know them. And, a large amount of Estonians who reside in Tallinn have opened the doors to their personal homes to invite locals and visitors in, to experience family recipes. These special “home restaurants” are listed publicly and take reservations like any other restaurant. One of my favorites is owned by an interesting woman named Beatrice Fenice. Beatrice is an ex-Playboy model and owner of MASS Modeling Agency. She has opened her beautiful and bohemian home, located in old town, to offer visitors a taste of her cooking. She calls the restaurant Nano , which serves delicious Estonian food tailored to your liking. She posts daily menus to her Facebook page and website. As a recent guest, I dined on Beatrice’s fantastic culinary delights. She offered items like herring, white fish, borscht and braised beef – ending the evening with one of the most delicious mixed-berry pavlovas I’ve ever tasted. Don’t miss this experience in Tallinn.

A one Michelin-starred restaurant on the ground level of the Four Seasons Hotel Florence , Il Palagio is a testament to modern Tuscan cooking. With beautiful indoor and outdoor seating options, this restaurant is perfect anytime of year. You can sit in the fragrant gardens of the hotel during summer or the vaulted-ceilinged, art-filled interior of the hotel during winter. Il Palagio is the perfect place to come for a few hours and indulge in superb dishes prepared with exceptional ingredients. At a recent meal in the garden, I was given a table with a fantastic view of the rose bushes and sculptures which dot the back lawn of the hotel. I was greeted by the restaurant manager and two servers who alternated in taking care of my table for the evening. A sommelier came in a moment’s time to offer a wine pairing – I chose all Italian varieties. My meal began with an amuse bouche, something to prepare my palate for the meal ahead. Most everyone likes Italian food, so it isn’t difficult to ready yourself for a meal at Il Palagio. But, this restaurant is not ordinary Italian. The Tuscan cuisine is elevated and deconstructed – all in an effort to showcase the quality of the ingredients. Whether it’s local truffles, adriatic tuna, seasonal heirloom vegetables or raw Mexican chocolate, nothing but the best is presented by Executive Chef Vito Mollica. Throughout my multi-course meal, I was deeply impressed by each and every dish. The beauty, the flavors – it all married together to make a very memorable experience. You can find a detailed menu here , which illustrates the talent of the chef and his team. For a true fine dining experience in Florence, you won’t find much better.

One of my favorite places to stop and enjoy lunch in Marrakech is the poolside restaurant inside the Dar Rhizlane hotel. This quaint spot serves international and Moroccan cuisine done in the most beautiful and elegant manner. The stunning hotel, with its ivy and flower covered exterior, is the perfect backdrop to bubbling fountains and white, puffy sofas – creating an indoor/outdoor living space. The food, which was Moroccan on the day I was eating at the restaurant, is phenomenal. Lunch consisted of local specialties like zucchini, eggplant, cucumbers, chickpea, expertly prepared chicken tagine and more. Homemade bread was the perfect starter to the main event. I paired the meal with a cold glass of rosé – a wonderful match. This is a restaurant that feels chic, local and truly special.