#fine-dining

#fine-dining

I was born in New York, but grew up in Brazil - both of my parents are Brazilian. I grew up in a very small town. My uncle had a farm, so I spent a lot of time there on the weekends.

The cocktail trolley is a must. Prepared tableside, you can choose between the Kitty's Gin Martini ($34) or the Japanese whisky Old Fashioned ($55). The martini is made with premium dry gin, though you can choose to upgrade to ultra-luxe Beefeater Burrough's Dry Gin for $90.

Avra Estiatorio features simply garnished, charcoal-grilled fish, including Mediterranean imports like tsipoura and lavraki, alongside towers of crispy zucchini and eggplant chips.

The petite filet mignon, cooked medium-well, was as tender as it was well-seasoned, melting in my mouth with each bite. Sprinkled with Bavette's steak salt, this steak was the headliner of the meal.

Endo Kazutoshi was on the train to Paris when he heard about the fire that had destroyed his restaurant, Endo at the Rotunda, located on the eighth floor of the Helios building. The fire had started on a terrace and quickly spread, affecting the dining room and kitchen, built mostly from 200-year-old hinoki wood.

Costa Navarino has established itself in recent years as one of the Mediterranean's leading luxury sustainable destinations for discerning travellers, offering a unique blend of luxury and sustainability.

Bringing The Bedford concept to my own 'backyard' is so gratifying. We are so proud of the menu, which depicts many of the foods I love to serve at my own home, and the architecture and design of the space, which is a beautiful interpretation of my farm in Bedford, New York.

Sheholli says she and Juman reached out to White because people kept mentioning him when it came to the world of fermentations. 'This guy seems super grounded,' she tells Eater. 'He's a wonderful person, professionally wise, and he's one of the most knowledgeable people about co-ferments.'

The most important thing for me is to highlight every part of our history, whether it's beautiful or ugly, bad or good. Haitian cuisine has developed through colonization, slavery, and centuries of poverty, and Salomon wants to acknowledge that history while telling nation's story through food.

He is very fun, but he's crazy, so I go in with the mental preparation of knowing something will change. I was so nervous back then. I was in the kitchen days ahead of time trying to prepare. It's no stress for me whatsoever anymore.

With over 20 years of experience in luxury hospitality across the globe, Chef Memo is set to elevate the hotel's storied culinary program, including the highly celebrated Bespoke Temple Dinner at the ancient Angkor archaeological park. Born in Costa Rica, Chef Memo brings a wealth of culinary expertise to Raffles, having honed his skills in diverse locations such as the Bahamas, Kosovo, Vietnam, Tanzania, Fiji, and Dubai.

Our inspiration comes from the same place it always has: the people and the culture of the Lowcountry. Our culinary team works to tell that story through seasonal ingredients and thoughtful presentation, ensuring every dish feels both rooted and refreshed.