The INSIDER Summary:
• Restaurants are a great way to see and sample the world.
• Some popular meal spots need to be booked a year in advance.
• One restaurant Googles its patrons before they come and personalizes the service.
Sometimes a stellar restaurant is all the reason you need to jet off to some corner of the world.
Maybe it’s an earthy soil soup that beckons from Tokyo or an edible cocktail in Chicago, a piquant shaving of sheep’s milk cheese in rural Tennessee or simply a fresh filet of snapper caught somewhere off the coast of Tulum. These spots should be on any culinary bucket-list.
French Laundry in Yountville, California
Thomas Keller continues to reinvent his nouvelle French tour de force, the first ever Bay Area restaurant to receive a third Michelin star in 2006. A new glass-sheathed kitchen is currently under construction, designed by Oslo-based firm Snøhetta, who pedestrianized Time Square in 2014. The $295 tasting menu is still one of the most revered experiences in the food world.
Tip: The restaurant reopened April 7, cooking out of a temp kitchen fashioned from shipping containers, so book now (707.944.2380) while there’s less demand and before the grand reopening next fall.
Astrid & Gastón in Lima, Peru
El Bulli and Mugaritz vet Diego Muñoz took the reigns at Gaston Acurio’s flagship after he hung up the apron last year. The passing of the torch, along with the relocation to Acurio’s new culinary campus Casa Moreyra in San Isidro, signals a new era for the restaurant. The tasting menu, developed at the on-site research and development lab, is conceptualized with ingredients from the botanical garden and will focus on the biodiverse region surrounding Lima—a shift from previous menus that focused on themed narratives—and will span everything from ceviche to guinea pig to alpaca.
Tip: Online reservations are accepted up to three months in advance. If it’s short notice, call and try to land a table at lunch.
Benu in San Francisco
David Chang called this homey Soma spot the best restaurant in America. For his Korean-and-Chinese-inspired tasting menu, former French Laundry chef de cuisine Corey Lee utilizes northern California’s seasonal bounty. The standout: the faux shark fin soup, made with dungeness crab and Jinhua ham custard, a childhood favorite from Lee’s early days in Seoul.
Tip: Since Michelin awarded Benu with its third star, demand for reservations has been even higher than normal. Book up to two months early on the website.
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