bonappetit:

Andrew Knowlton, the BA Foodist, spent countless hours and traveled thousands of miles in search of America’s Best New Restaurants. After way too many dinners alone at the bar, he returned home with this list of 50 trendsetting (RIGHT NOW!) nominees—from New York’s Alder to Charleston’s Xiao Bao Biscuit.Check back August 14th when we reveal our second annual Hot 10 and his pick for the Best New Restaurant in America. In the meantime, bring on the nominees!
(Photograph by Peden + Munk)

Time for some foodie travel…

bonappetit:

Andrew Knowlton, the BA Foodist, spent countless hours and traveled thousands of miles in search of America’s Best New Restaurants. After way too many dinners alone at the bar, he returned home with this list of 50 trendsetting (RIGHT NOW!) nominees—from New York’s Alder to Charleston’s Xiao Bao Biscuit.Check back August 14th when we reveal our second annual Hot 10 and his pick for the Best New Restaurant in America. In the meantime, bring on the nominees!

(Photograph by Peden + Munk)

Time for some foodie travel…

Quick! Gotta Get Over To Berkeley!!


ACME’s, Mads Refslund, a founder of the renowned restaurant Noma in Copenhagen, was in New York last summer and ran into Jean-Marc Houmard, who was soon to open Acme and was looking for a chef. Now Mr. Refslund, who is no longer with Noma and who closed his own restaurant, MR, in Copenhagen, is the executive chef of the reinvented Acme, which has kept only its name. The menu includes house-cured salmon, a soup of celery root and chestnuts with a whiff of bitter chocolate, duck in a jar with pickled vegetables, salt-baked beets with grapefruit, hay-roasted sunchokes, black cod with smoked bone marrow, chicken with potatoes and fried eggs, and a beer and bread porridge dessert with salted caramel.

Anxious to try the food here.

(thanks/via: NYTimes.com)

Marvels I Wish I had Tasted: elBulli’s Passing

Ferran Adrià has caused almost as much of a stir in closing elBulli as he did in turning it into the internationally recognised temple of gastronomy. The Catalan superchef … was the subject of countless editorials in the press … with British and American press lamenting the passing of the restaurant he took over in 1984 and speculating on his plans to set up a creativity centre on the same site in 2014. “The spirit of elBulli will live on “Adrià told an international roll call of star chefs, gathered for the restaurant’s last meal. Many of them paid tribute to the godfather of molecular gastronomy - none more eloquently than Noma’s René Redzepi. “Being here on this final day, this historic day, is very emotional,” Redzepi told the Sunday Telegraph. “This is the place where my eyes were opened to a new world. A seed was planted in my head and that seed has grown and grown. What Ferran has created here is not found anywhere else. It’s a very special place. He taught people to think about food emotionally and created new techniques that have transformed the art of cooking.” And if you’re wondering what Ferran served at his last supper..: 

1) Dry martini

2) Mojito-caipirinha 3) Mojito and apple baguette

4) Gin fizz

5) Spherical olives

6) Mimetic peanuts

7) Pistachip ravioli

8) Parmesan cheese porra

9) Parmesan cheese macaron

10) Gorgonzola balloon

11) Olive oil chip

12) Flower in nectar

13) Flowers paper

14) Tender almonds

15) Pa amb tomàquet 16) Golden egg

17) Clam meringue

18) Liquid croqueta

19) Smoked mousse

20) Squid and coconut ravioli

21) Soy cristal

22) Nori ravioli with lemon

23) Soy matches

24)Salmon niguiri

25) Boiled shrimp

26) Two cooking prawn

27) Roses with ham wonton and melon water

28) Ham and ginger canape

29) Cheese bread

30) Icy quinoa of duck fois-gras

31) Ajo blanco

32) Veal bone marrow with caviar

33) Pinenuts shabu-shabu

34) Liquid hazelnut porra

35) Curry chicken

36) Lobster ceviche

37) Oaxaca taco

38) Gazpacho and ajo blanco

39) Sea cucumber

40) Hare fritter

41) Game meat cappucino

42) Blackberry risotto with game & meat sauce

43) Hare loin with its own blood

44) Spice plat

45) ‘Bones’ of iced tea shavings with sugared mint

46) Raspberry infusion

47) Melba cornet

48) Fondue melba

49) Box 

Source: Phaidon

More on the closing of the closing of this iconic restaurant:

The Telegraph, elBulli: The finest meal you’ve never had

The Independent, Top restaurant in the world becomes a gastro think-tank

The Guardian, elBulli closes: Farewell parmesan frozen air…

The Daily Mail, Adios elBulli! ‘World’s best restaurant’ serves up extravagant 49-course last supper as it closes its doors forever

The Financial Times, Why there’s only one elBulli

Wall Street Journal, The Legacy of El Bulli

Time, The Night elBulli Danced: The World’s Most Influential Restaurant Shuts Down

I remember when I first heard of elBulli maybe 6 years ago.  It was because of an amazing skinless ravioli.  Ever since I’m wished I understood or at least could sample such a marvel.

(thanks/via: Phaidon)

I look forward to seeing this documentary about El Bulli.

How I would have loved to eat at El Bulli.  Now we can only fantasize about the amazement diners must have experienced at the hands of Ferran Adria. The closest I got was sampling his brother’s amazing chocolate in Barcelona at Cacao Sampaka

It is interesting to see the ideas filter to our local restaurants.  There was a tiny mound of foam served with an entree I had recently at the Portland restaurant Tabla.  (More fun stuff here and here and here.)

(thanks/via Kottke)