Maurice Graham Henry on the best farm-to-table restaurants in
California
The
extraordinary bounty of the farms and vineyards of California make the state
one of the best locations in the world to establish an exemplary restaurant.
Is it therefore any surprise that nearly 30% of the restaurants listed on
the
American Farm to Table Restaurant Guide are located here? Of these,
the majority are located in the greater San Francisco Bay area and the Napa
Valley. In Los Angeles, we are pleased to announce that Hatfield's reopened
in their new location on February 1st 2010
Maurice Graham Henry
February 1, 2010
Chez
Panisse: Best Restaurant in America?
Restaurant
critic Vedat Milor (who has dined at Chez Panisse more than 200 times since
his student days at Berkeley in the early eighties) provides an especially
insightful look at the three most often heard criticisms about the
restaurant and its cooking.
Food Snob reviews Manresa restaurant
in Los Gatos CA
The cooking,
precise and skilled, was informed by the chef’s comprehensive culinary
experiences and preferences. It was a gastronomic journey that revealed
where Kinch has been and what he has liked. Tonight, the ambience, scene and
the service, all came together with the food, to deliver an excellent and
exciting evening that was instantly and sincerely memorable.
Ubuntu: Unfulfilled Promise of a Vegetarian in Napa
Restaurant critic Vedat Milor visited the restaurant in
2008 and was very favorably impressed. Two more visits followed, in
January and April 2009. Unfortunately Vedat's earlier favorable
impressions were not borne out.
Noted British critic Francis Bown stays at Meadowood in St. Helena
California
"Not many hotels can boast a restaurant with two Michelin stars.
But Meadowood can. The chef of The Restaurant is Christopher Kostow,
from Chicago. On the evidence
of my dinner, I can report that he is a cook of prodigious talent,
with an approach to food which is intelligent, accomplished and
exciting. His dishes are the product of serious work, and yet they
are playful and ~ most important ~ intensely enjoyable. Clearly, he
knows where to obtain the very finest ingredients, and he handles
them with a technical brilliance which fills me with admiration. My
only regret about his food was that I did not eat more of it."
