As always Chef's table at Brooklyn Fare is one of the most innovative and creative establishments we have dinned in. Chef Ramirez consistently delivers a perfectly executed menu of the freshest seasonal ingredients. The menu includes several bites of sashimi and it is heavily based on fish and seafood. Highlights as always include the uni with truffle on brioche, the wagyu beef, and the soufflé. Service is warm and welcoming, while still remarkably attentive to detail. The chef is very friendly and engages personally with all his guests. One of the best restaurants in the world!
3 Michelin stars
The donut bar has seen a dramatic transformation since we last visited it. The original store on B street has now tripled in size and there is a 45 minute wait early in the morning. Donuts are prepared fresh every day and the store stays open until they sell out. These are some of the most diverse and adventurous preparations we have seen for donuts. Chef Santiago has maintained the quality of his all time classics, such as maple bacon, and has incorporated new seasonal creations, such as the French toast donut. As always a really fun establishment!
Cucina Urbana is located in Banker Hill and it's an easy going Italian inspired restaurant. It offers great choices of cheese and charcuterie. Service is warm and welcoming. An opportunity for a relaxed night out in San Diego!
Wolvesmouth is one of the best secret supper clubs of Los Angeles. A significant part of this restaurant's attraction is the mistique surrounding the way to secure a reservation. Chef Thornton prepares a seasonal menu in front of the guests. Most dishes are based on soup like preparations with a dominant ingredient. The colors of the dishes are bright and they are contributing to the restaurant's modern vibe. Flavors are bold and they complement the main ingredient of every course. The chef plays a lot with different temperatures and textures, while he often employs dehydration to transform his ingredients. The restaurant is located in an unmarked house and guests are instructed to call a number and present a passcode to get in. The interior is edgy with a predominant nature theme. Only one communal table is available for all patrons. Servers encourage guests to walk around and participate in removing the dishes and the utensils. A really interesting and different dining experience!
Zahav is one of best dining establishment in Philadelphia. Chef Solomonov is consistently delivering exceptional traditional Israeli tastes with modern twists. As always the hummus and the laffa were perfectly prepared. All the preparations demonstrate remarkable attention to detail, flavors are pure, and faithful to tradition. Service is warm and personable. Servers get out of their way to offer additional complimentary courses! An exceptional dinning experience as always!
EMP has seen some tremendous transformations over the years. We feel that this version of the menu was the best they have ever achieved. Now guests are offered some choices for parts of the menu, improving guest engagement, and allowing us to avoid bad creations such as the sunflower course (which the chef insists on using). However, as their menu has approached excellence, their service has drastically deteriorated. We noticed minimal attention to detail, inadequate wine and water service, wrong courses being delivered to wrong guests, and generally lack of knowledge of the ingredients and the preparations. It seems that the restaurant is enjoying their 50-best distinction but having eaten in most restaurants of the list we can safely say that EMP does not belong there. We hope and expect to see improvement in the future.
3 Michelin stars
Bibou is one of the best restaurants in Philadelphia. It is a small, cash only, family run, BYOB establishment. The menu changes weekly and it is based on traditional French fare with modern accents. Chef Calmels has departed from the classic heavy French cooking and has adopted a more light and airy approach to traditional preparations. Highlights of the menu include the foie gras, the mini pumpkin bread, and the cheese course. The souffle was maybe the most well prepared such dish we have ever had. Service is warm, knowledgeable, and attentive to detail. Chef Calmels is very friendly, visits every table, and is eager to share his recipes with the patrons. A really memorable experience!
Le Virtu is located in South Philadelphia and it offers the option of seating in a beautiful courtyard during warm weather. Abruzzo’s cuisine and culture are made up of “mare e montagna,” sea and mountain, and this diversity is reflected in the menu, where strictly authentic dishes compliment others employing Abruzzese ingredients and traditions in new ways. Lamb and pork (from Lancaster and Berks counties) shine, fish is simply prepared, fresh pastas are the highlights of the menu and are made by hand with Abruzzese flour. Great selection of cheeses and charcuterie. Some of the rarest ingredients we saw in the menu were piennolo tomatoes, and the traditional maccheroncini alla chitarra. We found that preparations needed a little more work to achieve perfection, and the service was relatively impersonal.