Restaurant Reviews
Hedone: Towards the Peak of Gastronomy
A recent meal there in April 2017 moved me sufficiently to write about Hedone. To put it very bluntly, in my first meal I have had some good and very…
Perfect Symphony of Senses: The World of Michel Guérard
Two meals at Michel Guérard’s gastronomic restaurant in Eugénie-les-Bains put me in a strange and contradictory mood: ecstatic, yet resentful. I was ecstatic because I rarely experience simultaneous awaking and…
Hedone: Towards the Peak of Gastronomy
A recent meal there in April 2017 moved me sufficiently to write…
Perfect Symphony of Senses: The World of Michel Guérard
Two meals at Michel Guérard’s gastronomic restaurant in Eugénie-les-Bains put me in…
Tales from Le Cinq: Navigating the Flavors of Excellence and a Few Potholes
In this review, Chef Christian Le Squer's culinary prowess shines as he…
Best Meals in Spain in 2022: Part 1 (Madrid)
I dined extensively in Spain after the long and dark days of…
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Coda: An Overpriced, Overhyped Experience with Overwhelming Sweetness
THE LOCATION Located on a dimly lit street in Neukölln,…
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Joshua Skenes’s Saison, Part II
Joshua Skenes is one of the few chefs, not only in the States, but anywhere, who has a personal style…
Dining in New York: Jean-Georges, Le Bernardin, Brooklyn Fare and Others
Recently, we have spent a very enjoyable four days in New York City. None of the ethnic restaurants disappointed us.…
Joshua Skenes’s Saison, Part I
The Skenes era at Saison was the greatest period, not only in Californian cuisine, but in American. Skenes was an…
A Search for Authenticity: Uliassi and Casa Marcial
How can one justify talking about these two seemingly very different restaurants in the same article? Uliassi is a Michelin…
D’Berto — A Galician Seafood Temple
After several meals at D’Berto in O Grove, Vedat Milor feels confident in their assertion that the restaurant is a…
Dining in the Bay Area, Part Two: Quince
We had the pleasure of dining at Quince during “white truffle week”. After an excellent cocktail suitable before dinner (relatively…
Tributes to Bernard Pacaud, Part II: The Last of the Mohicans
Inconceivable these days, Bernard Pacaud began his apprenticeship with the Lyons culinary legend La Mère Brazier when he only 15…
Tributes to Bernard Pacaud, Part I: The Silence of the L’Ambroisie
In terms of experiencing this Age d’Or de la Gastronomie, which is what we think every aspiring gastronome who already…
Le Clarence: The Return of French Fine Dining?
Because the globe-trotting “influencers” have been paid to promote restaurants that are sponsored by business conglomerates, the overall result has…
Japan Journey Journal, Part Two: Restaurant Yanagiya, A Revered Country Cuisine Sketched In Charcoal
Japan has more than its share of difficult-to-book restaurants, particularly some of the sushi and kaiseki ones in Tokyo. In…