A self-proclaimed “dreamer,” José Avillez is a Portuguese chef and restaurateur who has, in recent years, opened over ten unique establishments, earned two Michelin stars for his most renowned restaurant, Belcanto, and in the process, reinvigorated an entire neighborhood in the city of Lisbon.

Known widely throughout the culinary world for his contemporary Portuguese cuisine and restaurants with menus as creative as the distinctive and diverse décor, award-winning Avillez continues to surprise and delight his loyal food-loving enthusiasts.

His restaurants offer diverse culinary adventures, with a whimsical style, clever recipes and presentations that are a treat for the senses from beginning to end. In addition to the highly acclaimed Belcanto, a few of his other establishments include Bairro do Avillez, Mini Bar, Pizzeria Lisboa, Cantinho do Avillez.

A theme among a number of his restaurants is “expect the unexpected.” Several are home to a “secret” dining room, as well as a deft attention to fascinating detail.

For example, his Rei Da China is a tiny, fast casual Asian-inspired eatery that once inside, reveals a passageway to another (completely different) stylish and elegant restaurant, Casa dos Prazeres. It’s an establishment he created in partnership with chef Estanis Carenzo.

Chef Avillez explained, “I have a passion for cooking. Regardless of the style, I always bet on quality and my goal is to offer truly pleasurable moments to people. If I had to name the restaurant style that truly defines me as a chef, I would definitely choose Belcanto. At Belcanto, I offer a contemporary Portuguese haute cuisine. This is the style that truly expresses the course of my creativity and reflects my evolution.”

Interior of Bairro do Avillez — Photo courtesy of Jose Avillez

With an abundance of energy and creativity, Avillez takes pride in his Portuguese roots. He said, “Portugal is an amazing country. It’s small but very diverse in terms of landscapes and geography, from the north, to the south, to the beautiful Madeira and Azores islands…We have a great cuisine, great products, amazing wines, and we Portuguese are one of the most genuine and welcoming people I ever met. It’s very rare to find this combination.”

He added, “My culinary philosophy is: flavor comes first and technique serves the product. At my restaurants, we always bet on quality in terms of ingredients and service.”

For traveling food-lovers who wish to experience his Lisbon restaurants, he recommends starting their culinary journey at the landmark Belcanto, which recently moved to a larger location nearby.

Belcanto interior — Photo courtesy of Jose Avillez

He suggests, “For someone who comes to Lisbon for the first time, I would recommend the ‘Evolution Menu’ at Belcanto because I think it offers a very interesting and unique approach to Portuguese contemporary cuisine. I often say that even tradition evolves.

“When we talk about contemporary cuisine, and when we talk about creative cuisine, we are actually going through a constant process of evolution. We fearlessly recreate, reinvent and revisit traditions and recipes because we believe we can always do better, or, at the very least, walk uncharted paths. The evolutionary process of a dish represents all of our evolutionary and creative process and paths.”

For a chef with a multitude of award-winning restaurants serving life-altering dishes, it can’t be easy to choose your favorites. Avillez reveals that he’s partial to a few, such as the “Dip in the Sea,” a sea bass dish served at Belcanto featuring a variety of seaweed and shellfish arranged in a fantastic nautical-inspired presentation.

Seafood specialty — Photo courtesy of Jose Avillez

He said, “The flavor is amazing. I grew up in Cascais (a Portuguese beach town) surrounded by pinewoods and the sea, so this dish evokes childhood memories in me…It defines me.”

He also enjoys “Brás style” cod, a flaked cod sautéed with onion, shoestring fried potatoes, eggs, minced parsley and olives that’s served at Café Lisboa. “I really like this dish because it comforts me, it takes me back to my childhood. I perfected the recipe over the years.”

For dessert, Avillez adores the classic Portuguese pastry, pastel de nata, which is on the menu at Bairro do Avillez. “Pastel de Nata is a thin base of puff pastry filled with cream and eggs. I prefer light cream puffs, with a very crisp dough and a not-too-sweet cream, served warm with a dash of cinnamon powder on top. I like custard tarts so much that I created my own recipe for pastéis de nata.”

Pastel de nata — Photo courtesy of Jose Avillez

In addition to building his restaurant empire, Avillez has authored cookbooks, hosted radio shows and has been featured on several television cooking programs. Most notably, he appeared on “Anthony Bourdain: No Reservations” in 2012.

Avillez shows no sign of slowing down. In fact, he is continuing to partner with international chefs and develop Asian restaurants in an effort to rediscover and rekindle the gastronomic connection between Portugal and Asia. He continues to be inspired by today’s multicultural aspects of Lisbon and plans to continue to offer an authentic, sensory-focused cuisine.

He says,”We are striving to contribute to boost the international notoriety of the Portuguese market by inviting chefs from abroad to bring their cuisines to Lisbon: Diego Muñoz with whom we opened Cantina Peruana, Roberto Ruiz with whom we opened the Mexican restaurant Barra Cascabel, and Estanis Carenzo, with whom we recently opened two Asian restaurants, Rei da China and Casa dos Prazeres.”

Currently, chef Avillez and his team are busy with their next projects, and although they are not revealing much at the moment, it’s only a matter of time before the next restaurant is revealed…sure to offer plenty of culinary specialties and elements of surprise.

The post Meet Chef Jose Avillez, The Culinary King Of Portugal appeared first on Marla Cimini.

Taking the reins at a newly-reinvented restaurant was another great adventure in the life of chef Isabelle “Bella” Toland, who loves blending flavors and creating imaginative dishes. In early 2019, she took on the role as Executive Chef at the Banyan Tree restaurant, a stunning destination located in the luxurious Ritz-Carlton, Kapalua on Maui.

Here, she combines cultures and inspiring ingredients, serving beautifully-presented specialties in this open-air restaurant that overlooks the Pacific Ocean on the Hawaiian island’s northwestern shore.

Just months ago, while in the midst of a complete refurbishment from top to bottom, including most of the design and décor, Toland joined this legendary eatery with enthusiasm. And she began to work with the team to redesign the menu to match the ambiance of this restaurant with exceptional ocean and beach views.

This visually impressive indoor-outdoor, casual-yet-refined restaurant features seating for over 100 guests, a lanai, fire pits and poolside dining. In addition, the full bar serves up craft cocktails and features an extensive wine list.

Exterior of Banyan Tree — Photo courtesy of Ritz-Carlton, Kapalua

Toland’s career has been on an upswing from the start. Although she’s in her early 30s, she’s had a great deal of experience working in a number of locations across the United States.

After graduating from the CIA (Culinary Institute of America) in Hyde Park, New York in 2007, she honed her culinary skills at several noteworthy establishments, including the Wolfgang Puck Fine Dining Group (in Las Vegas, Los Angeles and Maui). She was also the executive chef at Travaasa, a luxury resort in the town of Hana on Maui, until last year.

She explained, “It’s significant to be chosen as chef of the newly-redesigned Banyan Tree because we’re changing everyone’s perception of what a restaurant should be, and creating an experience that can change and be molded into anything. We have plans to really dig deeper and allow ourselves to create and play with ingredients.”

Palabok at Banyan Tree — Photo courtesy of Ritz-Carlton, Kapalua

At Banyan Tree, she spent the first few months tirelessly developing the menu, making dishes again and again for testing. She revealed, “At first, we came up with a menu that was double the size it is now and then we worked as a team to narrow it down to the favorites.”

The result? The new menu at Banyan Tree showcases the flavors of Hawaii, as well as other cultures found on the islands, such as Japanese and Filipino. Some of these creations are unique twists on dishes that chef Toland enjoyed while growing up.

Although she’s lived in Hawaii for over ten years, she was born in Bordeaux, France and raised in Manila in the Philippines, which influenced her French-Filipino cooking style. As a teen, she spent a great deal of time on the Big Island of Hawaii, as her father settled there.

Ceviche — Photo courtesy of Ritz-Carlton, Kapalua

Toland believes in life balance and has a host of hobbies outside of the kitchen. As an avid diver and ocean-lover, she is drawn to adventure. In fact, she and her husband trekked to Mount Everest’s base camp a few years ago. So, when creating dishes for the new menu, she intended for the recipes to have a somewhat adventurous spirit.

She focused on including unfamiliar ingredients to encourage guests to try something new and different. A few of these include annatto seed, Palabok noodles (thick cornstarch noodles) and fermented black beans.

Although she uses as many local ingredients as possible and enjoys working with the island’s farmers, she was able to harness a few flavors that inspired her from Nepal, as she became fascinated by the nuanced spices that can transform the same dish.

She explained, “While in Nepal for over twenty days, we ate the same dish every day – and it tasted completely different and was so delicious. That’s because every family makes their curry differently – and every tea house makes their tea differently.”

Mahi-mahi — Photo courtesy of Ritz-Carlton, Kapalua

This philosophy is apparent in her chimichurri, in which she adds grilled herbs. “Most chimichurri dishes are made with parsley, onion, garlic and red wine vinegar,” she says. “Ours is slightly different and features green onions, tarragon, lemon, orange and some vinegar.”

The Banyan Tree menu showcases a wide array of options, including island-style ceviche, mahi-mahi and meat dishes as well.

A few of Toland’s personal Banyan Tree menu favorites include the braised octopus salad, accompanied by pounded taro root, carrots, radish and finger limes; tomato salad, made with house ricotta cheese from the local Surfing Goat Dairy, as well as avocado, papaya, Maui onion, basil and lemon; and the seafood pot (for two). This features spicy-coconut broth, with the fresh catch of the day, lobster, shrimp, Bihon noodles and fresh herbs.

Although she admits she’s a big fan of Filipino street food, she says that her cooking has evolved into a rustic style over the years. “I want our guests to really taste the vegetables that they eat. I want them to imagine where it’s from and how it ended up on the plate.”

Mai Tai cocktail at Banyan Tree — Photo courtesy of Ritz-Carlton, Kapalua

For dessert, her moist and chewy bibingka cake has quickly become a fan favorite. She also created a distinctive tea that was inspired by her Nepalese travels, made with ginger, turmeric, mint, honey and lemon.

When asked about her experiences as a woman in a male-dominated industry, she simply replied, “I’ve always had a hard time answering that question. As proud I am to be a woman, I’m just a chef. Today, it’s all about the equality. Women can hustle – and we can do anything.”

Not one to turn down a challenge, she’s always seeking to introduce guests to new flavors and tastes. She explained, “I’m most proud when I can create a dish that changes someone’s views on food. I am most motivated, for example, if you told me that you hate mushrooms. I will then create a dish that will make you love mushrooms. I believe that all food is great when prepared properly.

The post How Chef Bella Toland Is Making Culinary Waves On Maui appeared first on Marla Cimini.

In Park City, Utah, new restaurants and creative menus are arriving on the scene, along with inventive chefs who are adding their own unique style to the area’s gastronomic offerings.

Chef Zane Holmquist is the vice president of food and beverage operations at the luxurious Stein Eriksen Lodge in Deer Valley. He explains that the dining options in the area have been enhanced greatly in recent years and the restaurants offer exceptional menus all year long.

He says, “We have an amazing collection of chefs in Park City that have come here to enjoy the outdoor lifestyle. We ski, board and ride hard. This creates a great eclectic mix of food styles, flavors and dining experiences to share with our guests.”

These are a few Park City restaurants that are elevating the area’s culinary scene to new heights year-round.

The Farm

Charcuterie board at The Farm — Photo courtesy of The Farm, Park City

Featuring an exceptional mountain view from its spacious patio, The Farm is an award-winning restaurant that serves up sustainable fare in a rustically chic environment. Emphasizing regionally-sourced ingredients, some of the specialties include the charcuterie board and farm cheese that showcases locals meats, homemade spicy mustard and relish, and fresh baked bread.

This eatery also offers a variety of craft cocktails and a robust wine list as well.

Glitretind Restaurant

Enjoy delicious seasonal fare at Glitretind — Photo courtesy of Glitretind Restaurant

Located in the upscale Stein Eriksen Lodge, Glitretind Restaurant welcomes guests into an elegantly cozy environment with wood accents and blazing fireplaces. Known for its Skier’s Buffet and Sunday brunch, Glitretind offers soaring mountain views of the Deer Valley Resort.

Chef Zane Holmquist creates seasonal specialties that include sustainable ingredients. Favorite dishes here change with the seasonal menu. Desserts are memorable and include the Campfire tart, made with malted milk chocolate ice cream and marshmallow.

Tupelo

Chicken fried rabbit — Photo courtesy of Tupelo

With a menu bursting with globally-inspired dishes made with locally grown and produced ingredients, Tupelo offers delectable seasonal fare throughout the year. Headed up by owner and executive chef Matt Harris, this establishment attracts guests who adore favorites like the pan roasted bass, with celery root chowder, leeks and brown butter.

In addition to the entrees, fans adore the honey butter served with the fresh baked bread and the pineapple upside-down cake for dessert. The dining room’s comfortable ambiance is accented with warm tones, exposed brick walls, wood floors and soft leather seating.

The Mariposa

Mariposa offers a warm and inviting dining space — Photo courtesy of Mariposa

The Mariposa is located mid-mountain in the Silver Lake Lodge of the Deer Valley Resort and it features an intimate yet upscale dining space. Offering a delightful combination of classic and creative cuisine, The Mariposa is known as a memorable dining experience.

You’ll find a great selection of meat dishes such as the bison fillet (with Saint Andre triple cream brie and yam-yukon potato gratin) as well as some seafood specialties, such as the Maine lobster chowder with smoked pimentón de la vera and chives.

Wine pairing dinners are also offered. For dessert, food lovers adore the brown butter panna cotta made with blood orange honeycomb candy and candied cocoa nibs. It’s served with a citrus lace cookie.

Powder

Braised buffalo — Photo courtesy of Powder restaurant

Located at the The Waldorf Astoria in Park City, Powder is helmed by executive chef Hermann Schaefer. Originally from Austria, he serves upscale comfort food inspired by mountain regions across the globe. A friendly and relaxed yet posh ambiance, Powder is an ideal place to gather for aprés ski snacks and beverages as well.

The fresh and flavorful menu offerings have options for the entire family and include braised buffalo Bolognese with handmade pasta, as well as mushroom crusted Alaskan halibut with black garlic potato puree, king trumpet mushroom and a truffle reduction.

Powder offers indoor private dining in addition to seasonal outdoor tables in the warmer months, overlooking the pool and courtyard.

Hearth and Hill

With an internationally-inspired menu, Hearth and Hill is relatively new to the scene, as it opened in late 2018. This fun, casual restaurant offers contemporary cuisine, including fresh salads, sandwiches and soups. Some signature dishes are ramen (with shredded pork, scallions, egg, mushrooms, nori and kimchee) and the Refuel salad that contains apples, avocado, almond, beet, brown rice, cranberry, sweet potato and more.

They also make a few decadent desserts, such as the sundae nachos, with chocolate pizzelle cookies, banana, coconut almond ice cream, hot fudge, caramel sauce, fresh berries, almonds and whipped cream.

Apex Steak

Spanish octopus — Photo courtesy of Apex Steak

A beautifully-appointed fine dining destination, Apex Steak is located in the posh Montage Deer Valley resort. This modern American steakhouse offers a selection of classics, as well as contemporary creations.

Favorites include the Double R Ranch New York Striploin with bourbon-maple onions, heirloom cherry tomatoes and local peas; Spanish octopus carpaccio with pepper relish, lemon puree, saffron potatoes and petite greens; and the braised beef short rib ragout with dumplings, kale, wild mushrooms and yellow mole sauce.

This restaurant also features an expansive wine list, and a team of certified sommeliers to assist guests with wine pairings.

Handle

Buffalo cauliflower — Photo courtesy of Handle restaurant

With a spacious open kitchen as its centerpiece, Handle is a lively, high-energy eatery that specializes in seasonal cuisine, focusing on small, shareable plates and a selection of tasty, inventive cocktails. It’s a popular spot with locals, as the rustic-chic environment is welcoming and warm.

Guests should expect the menu to change seasonally with diverse recipes, but a few recent standouts have included charred green bean salad; grilled catfish with hominy grits and fried tomatillos; and pork tenderloin with bacon-braised collard greens, faro and smoked tomato broth.

Those with a sweet tooth adore the apple pie (served with coconut sorbet) and the white chocolate mousse served with a scoop of roasted parsnip ice cream.

The 7880 Club

Meat and cheese board — Photo courtesy of 7880 Club

Located within the newly-opened Stein Eriksen Residences, the 7880 Club is a swanky restaurant featuring jaw-dropping mountain views overlooking the picturesque Deer Valley Resort. Offering convenient ski-in/ski-out access, this stylish, airy restaurant serves food all day, including a breakfast buffet, a la carte lunch, après-ski and dinner.

Their innovative menu offers seafood, meat and vegetarian dishes created from fresh, local ingredients. A few menu items include the Himalayan red rice bowl with Asian vegetables and ginger soy; quinoa falafel, with roasted cauliflower, butternut squash and kale sprouts; and the Utah meat and cheese board that features slices of locally-made prosciutto, a variety of specialty cheeses, along with roasted tomato and garlic relish.

Riverhorse on Main

Situated in the center of town, Riverhorse on Main is one of the oldest and most highly-acclaimed restaurants in the area. With a stylish yet warm, urban vibe, this restaurant’s menu showcases eclectic American cuisine with a variety of vegetarian options as well.

Several signature dishes include a trio of wild game (North American buffalo, venison and elk) in a port reduction, with herbed shallot butter, wild huckleberry and sweet potato pie; macadamia nut crusted Alaskan halibut with tender stem broccoli and herb whipped potatoes; and seared scallop and shrimp tom kha with saffron risotto, lemongrass coconut cream, green beans and a spicy honey glaze.

The cool and sophisticated ambiance here is enhanced by the live music that’s featured regularly.

The post These 10 Restaurants Are Elevating Park City’s Culinary Scene appeared first on Marla Cimini.

Food-loving travelers can now add a new, exclusive oasis to their dream destination list.

Situated just outside of Modena, in Italy’s Emilia-Romagna region, is the luxurious Casa Maria Luigia, a stunning country inn surrounded by picturesque gardens, lovely fountains and art sculptures. But what makes this bed and breakfast so special isn’t just the gorgeous countryside and the artsy, posh ambiance.

It’s exceptional because it’s owned by the world-famous chef Massimo Bottura and his wife, Lara Gilmore. Known across the globe for his three-Michelin-star restaurant, Osteria Francescana, which is nearby and considered number one in the world, Bottura wanted to create a new, intimate destination in an area of Italy that is currently lacking in luxury accommodations.

After purchasing the sprawling 12-acre property two years ago, the couple renovated the 250-year-old estate and officially opened doors to guests in May 2019. As their first hotel venture, Maria Luigia is named after the chef’s mother, and exudes understated luxury with a whimsical vibe throughout.

Although it appears to be a traditional estate from the exterior, a second glance reveals ceramic sculptures of brightly-hued gelato perched atop the balcony directly above the main entrance, created by artist Giorgio Di Palma. It’s a sure sign of the fun and joyful ambiance that awaits inside, with unexpected art pieces and delightful décor.

Much like the chef’s iconic dishes that feature brilliant colors, vibrant flavors and astonishing textures (such as his dessert, Oops, I Dropped the Lemon Tart), the inn is inviting and filled with surprises at every turn. Each of the twelve rooms and suites (including a penthouse) is stylish, vibrant and unique, with high-end amenities, comfortable beds and modern walk-in showers (or deep, claw-foot bathtubs). A free minibar with local beverages is also included.

The home is accented with many personal items from the couple’s modern art collection. A few of the many artists include Andy Warhol, Ai Weiwei and Jack Pearson. They created the ambiance with the help of locally-based designer Catia Baccolini, who has worked on the couple’s restaurants, as well as their own home.

Outside, guests can stroll through the gardens, relax on the patio, and lounge by the swimming pool while enjoying the lovely country views and listening to the sounds of abundant songbirds.

Peek into their world

Chef Massimo Bottura — Photo courtesy of Callo Albanese e Sueo

The couple wants to ensure that guests enjoy every moment of their stay. If you’re lucky, you will have the chance to meet and chat with Lara, who is involved in every aspect of the inn. She may be outside, as she recently created an expansive vegetable and herb garden and an adjacent orchard with fruit trees behind the home.

“And guests are always invited to help out in the garden,” she joked. She’s also happy to point out some of her favorite art pieces throughout the common areas or discuss the design of the rooms. High-energy chef Massimo often stops by the inn as well, and he’s been known to greet guests, or make a special pizza baked in the inn’s outdoor wood-burning oven.

Gilmore says, “Massimo and I really want to share our love for this particular part of Italy, including the landscape and the food culture. We also want to share with guests our personal passions for contemporary art because in all the rooms you will find unique, one-of-a-kind pieces from artists from all over the world.”

She added, “We have a music room where Massimo has an extensive collection of over 7,000 jazz albums and a turntable that guests are welcome to play. We also have a fun cocktail room, with a 1950s-era sofa, where two of my favorite female artists are featured, Barbara Kruger and Annette Lemieux. We also have a lot of interesting books around the house, too, so guests can enjoy a little peek into our world.”

Snack while you stay

Lara Gilmore in the garden — Photo courtesy of Callo Albanese e Sueo

As you may expect, guests at the inn are well fed, as they are initially greeted with a variety of fresh-baked Italian cookies, Lambrusco (the region’s iconic wine), several pieces of local Parmigiano Reggiano cheese, and almonds and pistachios from Southern Italy.

The inn’s gourmet kitchen is open to all guests at any time of the day or night, and includes a few wine choices (as well as fresh juices and other non-alcoholic beverages) and plenty of inviting gourmet snacks beautifully presented in glass jars that include labels and descriptions.

Gilmore says, “Whenever anyone is hungry, guests just open the refrigerator and there will always be some healthy, vegetarian snacks. We offer Italian-inspired flavors, but very unexpected combinations. You may be out eating heavy food while sightseeing, but when you return here you will find some lighter options, such as artichokes with mint; ricotta with herbs; sliced, toasted bread; and a variety of delicious salads with roasted vegetables and grains. Of course, we also offer comfort foods like chocolate cake and other desserts.”

Even more unbelievable eats

Gather around the breakfast table — Photo courtesy of Casa Maria Luigia

Casa Maria Luigia features an adjacent structure that houses the light and airy restaurant that offers an abundance of sweet and savory homemade delights for guests each morning. (Yes, some of the items are variations of chef Massimo’s own recipes.)

Gilmore explains, “Our kitchen team is inventing the snacks and food offerings as they go along, and we put an emphasis on grains and vegetables.” A few of the offerings guests might find in the morning include regional classics, such as homemade frittatas with sweet onions made in the wood oven; gnocco fritto, mortadella, pastries, local cheeses and robust Italian coffee.

But the evening is when the true culinary magic happens. This space transforms into the chef’s new countryside restaurant, Francescana at Maria Luigia as it features an open kitchen and communal tables with seating for 24 guests. Gilmore reveals that some of Bottura’s classic specialties will be included on the 9-course tasting menu (with wine pairings), as well as some new, inventive specialties.

Chef Bottura says, “We are so excited to open this inn and our new restaurant, as it’s a luxurious but casual trattoria and I can still improvise with the dishes we offer.”

Oops, I Dropped the Lemon Tart — Photo courtesy of Terzi

The menu at the new restaurant is a shorter version of the tasting menu at Osteria Francescana, and it includes some of the chef’s top classics such as the Crunchy Part of the Lasagna, Caesar Salad in Bloom, Spin-painted Veal and, of course, Oops, I Dropped the Lemon Tart. Guests who reserve a room at the inn will have priority access to the restaurant at the time of booking, and advance reservations are required. (The cost of the dinner is $450 per person).

As the couple embarks on their first month as bed and breakfast proprietors, they are most looking forward to the summer and incorporating some family time into the business. In addition to the inn’s full-time staff, the couple’s son, Charlie (18) will be greeting guests and helping in the garden (Their daughter, Alexa, 22, is studying in Milan this year).

Gilmore added, “From the moment Massimo and I saw the property, we thought, ‘This house is waiting for a party.’ Now that we have opened Casa Maria Luigia, that party has begun. We are both looking forward to seeing the inn filled with guests who enjoy the music room, the house kitchen filled with snacks, the swimming pool, vegetable garden and the new dining experience Francescana at Maria Luigia.”

The post Peek Inside Italy’s Newest Luxury Hotel, Run By A World-Famous Chef appeared first on Marla Cimini.

For many cruise passengers, dining is an essential part of the voyage. And cruise ships today serve up quality culinary options that provide guests with enriching experiences onboard.

For the expert (and celebrity) chefs who create the menus for these literal moving feasts, having a restaurant at sea affords an array of opportunities, as well as challenges (think safety, space and sourcing concerns). Here, they offer their perspectives on creatively cooking at sea.

VIKING

Viking’s Executive Chef David McDonald has worked on cruise ships for over 20 years. Aboard Viking’s ocean and river vessels, the menus are specifically curated to reflect the itinerary, and they offer a selection of local food and wine specialties from each destination.

A few favorites include the porcini dry-rubbed ribeye, the Viking burger, Mamsen’s waffles and the Chairman’s Choice (poached salmon in a chive sauce). With multiple, stylish dining options aboard the ships, Viking ensures that passengers enjoy a variety of delectable meals, made in state-of-the-art kitchens that were developed for precision.

McDonald explains, “As a chef, it is inspiring to not only sail the world but to also work with unique ingredients and showcase flavors from every region. One of the greatest benefits to our guests on our ocean vessels is the ability to choose from seven dining options – all at no additional charge.

“No matter where you are in the world, you can enjoy freshly-made pasta in our Italian restaurant, a rotating regional dish in the main restaurant, and our extensive seafood bar in the World Café. Our guests also really enjoy the tasting menu at Chef’s Table, with meals inspired by Chinese, French, Scandinavian and other flavors from around the world, and expertly paired with wine for each course.”

Regarding the innate shipboard challenges, he adds, “Safety is something every chef at sea (or on land) can relate to, and we are committed to the many facets of it while sailing – from importing ingredients to employee training and cooking practices.

“On a ship, your kitchen equipment is limited to electric stoves and ovens, because fire is a safety concern onboard any vessel. So, we must recreate cooking styles in unique ways. Regarding produce availability, we plan months in advance, so if there are shortages, we know about market fluctuations before they happen.”

MSC Cruises

Asian Market Kitchen sushi bar on MSC — Photo courtesy of MSC Cruises

The MSC cruise line features a wide array of places to eat, including Asian Market Kitchen by Roy Yamaguchi, which was the renowned chef’s first restaurant at sea. It was created especially for MSC Seaside in 2017. His second restaurant, on the massive MSC Seaview, launched in 2018.

Yamaguchi says, “It was certainly a new and exciting challenge to bring my style of cooking to the sea. Everything from the menu and the design to the silverware, china and the décor of Asian Market Kitchen was developed specifically for MSC. These ships have unprecedented outdoor space and are built for sailing to warmer destinations – which is the perfect complement to my pan-Asian style of cooking and my Japanese and Hawaiian heritage.”

He also mentioned that the ship’s layout requires unique space considerations. “On a ship, space is at a premium, and it has pushed us to be creative and efficient in our preparation and presentation. Thankfully, I was fully involved in the design process and was able to maximize the space for the restaurant’s needs.

“Amazingly, we were able to outfit Asian Market Kitchen with four fully functioning teppanyaki grills that allow our expert chefs to really immerse guests in the entertaining and delicious culinary experience, while also having a dedicated sushi bar in the center of the space.”

Oceania Cruises

Oceania Riviera at sea — Photo courtesy of Oceania Cruises

Legendary chef Jacques Pepin is the Executive Culinary Director for Oceania Cruises and has been involved with the line since 2002. His signature restaurant, called Jacques, can be found on two of the ships, the Marina and the Riviera.

Featuring French country décor, the sophisticated design includes reclaimed oak floors, lavender and green upholstered chairs, heirloom antiques, crystal light fixtures and signature artwork from his original collection. A few menu specialties include traditional baked escargots, creamy pumpkin soup, bouillabaisse and jumbo sautéed shrimp.

Pepin says, “I love the fact that the restaurants travel around the world. There’s something exciting knowing that on one night, the restaurant is in Bora Bora, and the other is in Venice.”

He continued, “The biggest challenge and difference is creating a menu that can be carried around the world and thus, having properly-sourced ingredients. As one can’t ‘run around the corner’ if you’re low on an item or ingredient, planning takes on extra importance and significance. That factor aside, we run the restaurants onboard just as you would a restaurant on land. We have our set menu, and we have specials each evening.”

Regarding the staff, Pepin added, “The staff belongs to the restaurant, and like any great establishment on shore, the staff stay and grow with the restaurant. In many cases, they all live together as well. I think there is an extra-special bond you get on a ship that you don’t always get ashore.”

UnCruise Adventures

UnCruise Adventures specializes in small-ship luxury and adventure sailings in a number of areas including Alaska, Hawaii, Panama and other destinations. Due to its low number of passengers (ranging from about 20 to 90, depending on the vessel), UnCruise has the unique advantage of sourcing and serving local specialties with each voyage.

Sam Spiva is a chef and the Senior Manager of Hotel Operations for UnCruise. He says, “We try to source locally wherever we can. It’s extremely important for us to support the local economies that we visit and be sustainable in every way. Throughout our destinations, we work with individually-owned businesses, small collectives of fishermen, and family-run farms that supply us with great, locally-grown fruits and vegetables, as well as coffee.

“Our chefs appreciate it, as they are involved in the sourcing and get to cook with regional ingredients, and our passengers love it because they get to enjoy extremely fresh and delicious local food.”

UnCruise is a partner of Monterey Bay Aquarium Seafood Watch, which means the cruise line only serves fish that is considered sustainable. For example, while in Alaska, cruisers may be served seared king salmon with red quinoa, English peas, herb puree and a lemon cream sauce.

In Baja, Mexico, they may dine on grouper wrapped in hoja santa leaf with green rice, patty pan, zucchini and a saffron verjus aioli. According to Spiva, it is a wonderful added benefit to passengers on this line, as they get to have an authentic, firsthand “taste” of their destinations.

Carnival

Carnival is dedicated to creating fun, memorable experiences, especially within their abundant and diverse food offerings onboard. In March 2018, iconic chef Emeril Lagasse announced plans to have a restaurant aboard their soon-to-be-launched ship, Mardi Gras.

Called Emeril’s Bistro 1396 (named after its hull number in Finland’s Meyer Turku shipyard), it will showcase some of the chef’s signature dishes, including barbecue shrimp, chicken andouille gumbo, lemon icebox pie and new offerings as well. The restaurant will be located in Mardi Gras’ French Quarter, one of the ship’s six themed zones.

Lagasse is excited about this new dining project and plans to work diligently to ensure the restaurant will feature some of the same dishes offered on his “on land” restaurants. He said, “When I was approached about creating a New Orleans-themed restaurant on board its newest ship, Mardi Gras, I jumped at the chance. The team at Carnival shares the same passion for quality food and friendly service, and I can’t wait for guests [to] check out Emeril’s Bistro 1396.”

He added, “I’ve developed restaurants all over the country and the idea of having a restaurant at sea was very intriguing to me. Carnival’s Mardi Gras promises to be a game-changer – it even has a roller coaster! So, I’m really excited about being part of this groundbreaking ship. I’m most looking forward to seeing guests’ reactions to a first-of-its-kind restaurant that is literally part of a floating hotel.”

The post Chefs At Sea: What It’s Like To Run A Restaurant On A Cruise Ship appeared first on Marla Cimini.

Originally published in New York Post

Like a hot shooter at the dice table, the Atlantic City restaurant scene is on a proverbial roll. Whether you crave a taste of classics from “Boardwalk Empire” or a modern meal from a culinary superstar, this shore town runs the gamut when it comes to gastronomy.

Izakaya at the Borgata

Owned by Philadelphia chef Michael Schulson, this hip eatery offers Japanese robatayaki — a traditional charcoal grilling method — in a pub-style setting with sashimi and sushi. Top sellers include edamame dumplings, the spicy tuna cracker and Kobe beef.

Capriccio at Resorts Casino

At Atlantic City’s first casino, opened in 1978, this upscale restaurant overlooking the boardwalk serves classic Italian specialties such as seafood zuppetta, osso buco and branzino.

Olón at the Tropicana

 

Renowned chef Jose Garces heads up a lively restaurant with an oceanfront deck serving South American-inspired recipes.

Harry’s Oyster Bar at Bally’s

Its expansive courtyard hops with live music and a huge selection of East Coast delights from the deep. Don’t miss the multi-tiered raw bar.

Buddakan

Restaurateur Stephen Starr is famed for modern Asian specialties and craft cocktails in a sophisticated setting.

Knife and Fork Inn

A local favorite, this iconic steakhouse was rumored to have poured alcohol during Prohibition and was later a hangout for Frank Sinatra and his pals. Today, a colossal wine list accompanies a menu of seafood and meat dishes as well as homemade desserts.

White House Sub Shop

Classic and casual, this gritty landmark has been slinging cheesesteaks and Italian-style sandwiches since 1946. Though there’s a wait during peak times, a second location opened at Hard Rock last summer.

The post Where To Hit The Culinary Jackpot In Atlantic City appeared first on Marla Cimini.

Known as a favorite Southern California desert escape, Palm Springs has recently become a culinary oasis as well.

Gabriel Woo, chef at the Barn Kitchen says, “It is a very exciting time for the Palm Springs food scene. As the area introduces more events and activities to draw a variety of experience-seekers, the food scene is becoming more chef-oriented, leading to diverse cuisines at the helm of talented, industry-conscious, socially involved individuals.”

Executive Chef Jason Niederkorn from the Pink Cabana restaurant added, “With the continuing growth and development of the Coachella Valley, we notice a more diverse and discerning demographic coming with it. Successful restaurants in the area are inventing fun and unique concepts that have become really appealing to these guests.”

Here are several notable restaurants in this Southern California desert oasis that are worth a visit.

Del Rey

Del Rey’s cozy, intimate space — Photo courtesy of Villa Royale hotel

Tucked away inside the sprawling, Mediterranean-style Villa Royale resort, Del Rey restaurant is a cozy hideaway with a cool vibe. Featuring dark paneling, a fireplace and an intimate, dimly-lit twelve-seat bar, the stylish dining room emits the ambiance of a secret speakeasy.

Created by chef Louis Martinez, the menu is small yet offers several specialties, including grilled branzino with poblano cream and sprouted almonds; brick chicken that’s seared with an actual brick from the hotel and served with braised lentils; and the charred octopus featuring salsa verde and potatoes.

The mixologists create distinctive cocktails, including Permanent Friends, made with gin, grapefruit and pineapple juices, and jalapeño vanilla maple syrup. Or perhaps try the Floating Hat, a tequila-based drink featuring Ancho Reyes Verde and Cointreau.

4 Saints

Dining room at 4 Saints — Photo courtesy of Kimpton Rowan hotel

Featuring stunning unobstructed views of the four surrounding mountain ranges that inspired this restaurant’s name, 4 Saints is located on the top floor of the Kimpton Rowan Hotel in the center of town. As the only rooftop bar and restaurant in the area, 4 Saints offers a robust wine and cocktail program to accompany the panoramic vista, and the spacious bar is a lovely place to relax with a beverage.

The stylish dining room’s menu features a variety of Mediterranean-influenced plates that feature seasonal ingredients from the surrounding Coachella Valley. A few standouts include sea scallops with cauliflower; house cavatelli and mushroom ragu; and red wine short rib for two.

The Pantry

Feel like you’ve stepped back in time at The Pantry — Photo courtesy of The Pantry at Holiday House

With a menu that changes slightly each week and offers a taste of seasonal flavors, The Pantry has become a local go-to hot spot. Casual and lively, this eatery is located in Holiday House, a recently-renovated Mid-Century property that was originally designed in the early 1950s.

Delectable offerings include avocado chicken salad with heirloom tomatoes tossed in a light lemon-tarragon dressing, seasoned with pink Himalayan salt and cracked pepper. The Baja-style fish tacos are made with tilapia fried in a golden beer batter. The organic corn tortillas are layered with garlic aioli, cabbage, pico de gallo, pickled red onion and served with hot sauce and lime.

Their best-selling beverage is the spicy margarita with fresh orange and lime juices, agave syrup, Serrano bitters and blanco tequila.

The Barn Kitchen

Rustic and modern is what you’ll find at The Barn Kitchen — Photo courtesy of The Barn Kitchen Sparrows Lodge

Originally opened in 1952, Sparrows Lodge was a resort created for the Hollywood elite. Recently renovated, the property gives off a rustic and modern vibe, especially at onsite restaurant, The Barn Kitchen. It’s is an ideal spot to sip a hand-crafted Bloody Mary (made with soju rice wine and served with okra and olives).

Menu favorites include the seasonal fruit and burrata, a refreshing dish that features a splash of avocado oil and fresh mint. The generously-sized Barn Kitchen burger includes locally-sourced beef served with sliced onion, tomato and lettuce, topped with a local “bulkie roll” from Townie Bagels and slathered with their spicy “Milli sauce.”

The weekly chicken Wednesdays and steak Saturdays are well-attended, so it’s best to make reservations.

The Pink Cabana

Enjoy your meal in a fun environment at Pink Cabana — Photo courtesy of Sands Hotel and Spa

Opened in 2018, the Pink Cabana showcases a whimsical, casual style and an eclectic menu with French, Moroccan and Mediterranean influences prepared by award-winning Executive Chef Jason Niederkorn. Offerings include meze, with multiple varieties of olives, house-made yogurt naan brushed with ghee and dusted with za’atar spice blend, and gourmet hummus covered in zaalouk (a grilled eggplant condiment) and harissa paste (made with piquillo peppers).

The signature entrée is the Colorado lamb tagine. Using a proprietary volcano-style cut, it’s marinated with a harissa spice blend, then roasted and braised. Accompanied by orange-glazed rainbow carrots, this dish also includes saffron couscous, toasted almonds, dried cherries and mint tzatziki.

Birba

Situated close to the heart of downtown Palm Springs, Birba offers a taste of authentic Italian cuisine. This restaurant’s family-style specialties include a robust selection of homemade items with an Italian flair: pizzas, pastas and an abundance of salads.

The popular Birba pizza is topped with shaved prosciutto and chili oil with a dollop of honey, which offers a balance of sweet and savory. All pizzas here can be prepared with a cauliflower crust, as well. Another best-seller, Nonna’s meatballs combine pork and grass-fed beef, based on a classic family recipe.

The restaurant’s adjacent and inviting bar offers flavorful libations concocted with premium spirits and fresh juices, as well as a selection of local and international wines.

Mr. Lyons Steakhouse

Opened in 2015, Mr. Lyons features a sophisticated ambiance and boasts a steak-centric menu featuring three unique dining environments, including the romantic and inviting Grand Salon, the indoor-outdoor experience of The Conservatory, and the relaxed yet luxe vibe of the Lounge. It’s a great spot to slide into a sleek leather booth and sip a classic Sidecar cocktail.

Specialties include the 15-minute roasted bone marrow with local sweet dates and a mellow Tellicherry gastrique, served with grilled sourdough and an herb salad. A signature dish, the crispy Brussels sprouts are roasted, flash-fried and then tossed in a spiced balsamic vinegar reduction.

A house favorite, the beet bourguignon is a vegan twist on a classic carnivore dish and is served with farro, roasted butternut squash, mushrooms, roasted grapes.

Workshop Kitchen + Bar

Find unique dishes at Workshop — Photo courtesy of Audrey Ma

Located in the Uptown Design District of Palm Springs, Workshop Kitchen + Bar was previously an art gallery and a theater, and has recently received design accolades from the James Beard Foundation. This stunning space includes a dining room, bar and outdoor courtyard. It’s a pleasant escape to enjoy a Palm Springer cocktail made with vodka, a splash of fresh pineapple juice, house-made grenadine and Angostura bitters.

Menu standouts include the house-cured gravlax tartine, with grilled rye bread, horseradish cream, quail egg, dill and lemon, as well as the black cod with honey-lavender glaze, celery root purée, kabocha squash and assorted vegetables.

A fan favorite, the JBF blended burger is grilled over wood and topped with cremini mushrooms, truffle pecorino, onion confit, heirloom tomatoes and lettuce.

Cheeky’s

This casual, modern café usually has a line of hungry patrons waiting in line for its unique versions of classic breakfast foods and sandwiches. Those in the know insist that Cheeky’s is worth the wait.

You should try the World Famous Bacon Flight that serves up five strips in a variety of flavors such as popcorn, apples and cinnamon, sesame honey, and garlic and jalapeno. The chilaquiles are crunchy tortillas with homemade tangy chorizo, blended with cilantro and queso fresco. For vegetarians, a popular option is the roasted yam sandwich on whole grain bread that’s topped with feta, cilantro, red onion, tomato and mayo.

Azucar

Situated in downtown Palm Springs in the La Serena Villas Resort, Azucar restaurant offers guests the option to sit in the light-filled and colorful dining room, poolside or on the resort’s rooftop deck.

With the name meaning “sugar” in Spanish, Azucar serves up distinctive delights such as mesquite-dusted swordfish with hominy and avocado puree and smoked pineapple jalapeno; jumbo scallops with polenta, corn hash and chorizo sauce; and the Jidori chicken breast sprinkled with coffee and spices and served with vegetables and pepita tomatillo sauce.

The bar’s expansive wine list showcases vintages from California, although there are also a few unexpected gems from Mexico and other countries.

The post 10 Of The Best Places To Eat In Palm Springs appeared first on Marla Cimini.

José Andrés is a chef who knows what he wants. And right now, what he wants is to smoke a cigar.

“I’ll meet you at Bar Jack,” he says, gesturing towards The Ritz-Carlton Grand Cayman’s pool bar that is filled with guests sipping tropical cocktails in the late afternoon sun. “We can talk over there.”

Andrés is an internationally-recognized culinary master, as well as an activist, author, educator, TV personality, and proprietor of 31 highly-acclaimed restaurants. Famous for his ground-breaking, creative menus and avant-garde gastronomic style, Andrés is hailed as a pioneer of inventive Spanish tapas in the United States.

He is also hailed as a philanthropist. In February 2018, he was named Humanitarian of the Year by the James Beard Foundation for his efforts with his non-profit group, World Central Kitchen, which is dedicated to finding smart solutions to hunger and poverty worldwide. José Andrés made waves with World Central Kitchen in Puerto Rico, helping the island recover from Hurricane Maria that battered the Caribbean in the fall of 2017. After the storm’s devastation—leaving many residents without power, fresh water, and other necessities—Andrés and his team quickly mobilized, created an organized system, and served over three million meals (via 23 kitchens) throughout the municipalities. Today, four kitchens remain open, serving about 8,000 meals per day. His experiences are revealed in his new book, We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time, which released in early September.

PHOTOGRAPHY: Rebecca Davidson

“I get a lot of praise for the work I do. Sometimes it feels like too much,” he says, standing in the shade at the lively outdoor pool bar and puffing on a cigar, enjoying a well-deserved break between festivities at the 2018 Cayman Cookout. “But there are lot of amazing people doing amazing things in every corner of the world, and they should be recognized—and we don’t give them enough thanks.” He mentions the “many selfless people” working in hospitals in areas without power. “There are individuals in the mountains of Haiti right now educating young children to give them a better tomorrow,” continues Andrés. “Those are the people who we don’t shine enough light on. There are hundreds of thousands of people who, without recognition or with very little money and often under difficult circumstances, never stop bringing hope to humanity. And those individuals are the real heroes.”

The importance of seafood sustainability is another cause that is close to Andrés’s heart, and he is extremely passionate when it comes to educating restaurateurs and consumers about the negative environmental impacts of lionfish. In recent years, the invasive species has been rapidly destroying coral reefs and other sea life throughout the Caribbean and beyond. To add to the crisis, this venomous creature can only be caught by spearfishing. Always up for a challenge, Andrés (who is something of a scuba enthusiast), has personally caught a multitude of lionfish during his visits to the various islands.

To the delight of many, this flaky white fish also makes a delectable meal, and Andrés is a huge proponent of serving it frequently at his restaurants—and encouraging others to do the same.

“If you see lionfish on a menu, always order it. You are helping the planet,” he advises. “It’s causing a major crisis in our oceans and I am committed to raising awareness about it. The more people who know about this dangerous fish, the faster we can triumph over it.” He adds, “I make an excellent paella with lionfish mixed with other seafood, and it is truly fantastic.”

The post José Andrés – More Than Cooking appeared first on Marla Cimini.

Throughout his career, chef Jeremiah Tower has accomplished much with elegance and charm. Known as the creative force behind the California culinary revolution, Tower famously worked as chef de cuisine at Chez Panisse in Berkeley, California in the 1970s. Then, in San Francisco in the 80s, he opened Stars restaurant, a critically-acclaimed “see and be seen” hotspot.

Although he lived quietly for many years after Stars closed, Tower was catapulted back into the spotlight suddenly in 2016 after being the focus of Anthony Bourdain’s recent Netflix documentary, The Last Magnificent.

Last week, the famous chef published his tenth book, Flavors of Taste: Recipes, Memories and Menus. I caught up with him in Hawaii for events related to the eighth annual Hawaii Food and Wine Festival, where he – along with several other notable Oahu-based chefs, including Roy Yamaguchi, Alan Wong and George Mavrothalassitis – created an exclusive multi-course dinner to about 100 guests. We talked about his upcoming book, his life in Mexico and his experience making a documentary.

Eat Sip Trip: Your tenth book, Flavors of Taste: Recipes, Memories and Menus was published just last week. Can you tell me about it?  

Jeremiah Tower: I am particularly proud of this book and excited to share so many great recipes. It’s an Amazon e-book, and I worked with writer Kit Whol and photographer Sam Hannah. It features 75 recipes and photographs, and features lots of stories about my favorite memories of meaningful meals and ingredients. It includes a number of specialties that I made for celebrities, such as my lunch with Elizabeth David in England, lunch with Elizabeth Taylor in San Francisco and the dinner I cooked for Sophia Loren using her own favorite ingredients.

You’ve lived all over the world and have experienced some extraordinary destinations. How and why did you choose to live in Mérida, Mexico?

After 9/11, I moved from New York to New Orleans, and as I was unpacking I decided to go to Cozumel, Mexico for a quick scuba dive vacation, because it has the best reefs. While I was there, hurricane Katrina hit and I found myself homeless and jobless. Everything I had was gone. I thought to myself, well, if you’re going to be homeless, you may as well live on a beautiful island, so I stayed in Cozumel. Then hurricane Wilma hit while I was living there – one of the strongest hurricanes ever recorded – and devastated Cozumel. So, then I thought, where can I go where there are no terrorists, earthquakes or hurricanes? So, I chose to move inland to Mérida. It’s really its own kind of Mexico. It’s very tranquil, with an artistic feel and great, friendly people.

How are you enjoying the food in Mexico? What have been your favorite culinary experiences there?

The Yucatán Peninsula offers the most amazing foods and ingredients, including particularly wonderful citrus and tropical fruits of all kinds. There are mangos on the trees and dragon fruit hanging off the garden wall. There are always fresh key limes to make your margaritas…you just pick them off the trees. And then, of course, they have all the pork dishes, like slow roasted cochinita pibil, which is the leg cooked underground. There is lots of wonderful seafood, of course, too.

Do you ever have the chance to go fishing in Mexico?  

Yes, there is a fisherman who takes me out on his boat once in a while. About 30 minutes north of Mérida is Progreso, a port on the Gulf of Mexico, and sometimes I go there to spend a week or two at the beach. The fishermen bring me fresh lobster every morning. It almost gets to the point where you just can’t eat another piece of lobster, which really is not a bad thing to have happen to you. They also have big, jumbo stone crab claws. A whole heaping platter – enough for four or five people – is only 20 bucks.

What was your experience like during the filming of the documentary made about your life, The Last Magnificent?

It’s a great title for a movie, but very embarrassing for me. During the filming, they had a microphone on me all the time and I often forgot it was there. It was a strange experience and very odd to watch myself on film – and I never saw any of it until its premier at the Tribeca Film Festival. I thought this would be interesting for young chefs in the industry to see…the highs and lows, the triumphs and mistakes, the stupid things, the great things. I just let it all hang out.

What’s your favorite kind of music to listen to in the kitchen?

I love music of all kinds. At Chez Panisse, we always had opera playing at full volume, so I didn’t have to listen to what the waiters were saying. Now, I love classical Latin and classical music. The first music I ever remember hearing was tango, because my parents had lived in Mexico for a while…and when we lived in Australia, we had this huge house with a ballroom and they were always giving parties with people dancing to Latin music. Now that I live in Mexico, I’ve come full circle in some bizarre way…thanks to hurricanes, terrorists and earthquakes.

Q. What are you most looking forward to at the upcoming Hawaii Food and Wine Festival?

I’ve known Roy Yamaguchi for a long time and I’m excited to be involved in the festival this year. I’m glad to be returning for all the events and spending more time in Hawaii. There are so many exceptional chefs and restaurants on the islands – so I’m eager to experience more of them.

*This interview has been edited for length and clarity.

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If we could harness the seemingly everlasting energy of Iron Chef Masaharu Morimoto, it might be quite possible to light up a small city – with extra power to spare.

The famed Iron Chef is the proprietor of 17 restaurants across the globe, including three new restaurants: Morimoto Asia Waikiki, an upscale fusion eatery combining Western and traditional Asian cuisine accompanied by ocean views; Momosan Ramen and Sake Waikiki, a casual outpost just steps from the beach, serving up a variety of noodle dishes, small plates and local beer offerings at an adjacent beer garden; and Morimoto Dubai, his first restaurant in the UAE.

In July 2018, the chef also did some restaurant renovations and menu updates at his Northern California establishment, Morimoto Napa. Some of the new dishes include lobster tempura maki roll with asparagus; tobiko with eel sauce, mango puree and spicy mayo sauce; Wagyu short rib; and chicken ramen with noodles and Tokyo scallions.

Photo courtesy of Masaharu Morimoto

According to Morimoto, he spends several weeks each year in Napa and enjoys exploring the area, dining at nearby restaurants and meeting up with chefs and colleagues in the neighborhood. When he’s not busy preparing sushi and other specialties at Morimoto Napa, he may be found at some of his favorite Napa, California eateries:

ZuZu

A downtown hotspot, ZuZu is located in Napa’s Old Town district and serves a variety of Spanish-inspired tapas. Owned by Mick Salyer, this no-reservations restaurant is a convenient stop for chef Morimoto, as it is located only one block from his own restaurant. ZuZu features a robust selection of hot and cold tapas, such as flounder ceviche, chili pepper rockfish and chilled avocado and cucumber gazpacho. Morimoto is a fan of the paella del dia, which is served with rice, shellfish, sofrito and a daily meat special. He says, “I’m a beer guy and they always have a huge selection here with a lot of craft and international options.”

La Taberna

Situated next door to ZuZu and owned by the same proprietor, this smaller, less formal Spanish restaurant on Main Street features a Basque-inspired menu that serves up pintxos (the Basque equivalent of tapas). La Taberna attracts locals and visitors with small bites, tasty beers and an extensive Spanish wine list. It features high-top tables, live music and a chalkboard menu that changes daily. Morimoto says he adores snacking on the restaurant’s variety of “party food,” such as jambon, braised pig ear and lamb, along with cheese and honey empanadas. He also insisted that everyone must experience drinking wine from the porron wine pitcher: “It’s a signature wine pitcher directly from Spain. You put wine in it, lift it above your head, tilt it, and there is a big stream of wine that pours directly into your mouth…And if you are not good at it, you spill it all over your shirt!” He added: “La Taberna stays open a little later than ZuZu, and serves dinner later, so there’s always a festive, lively crowd.”

NapaSport

Photo courtesy of Photo via Napa Sport

NapaSport’s owner, Michael Galyen – formerly the general manager of Morimoto Napa – created an innovative, dual-personality restaurant concept in the South Century Napa Center. One side is a sleek, modern sports bar where guests can munch on lighter fare while cheering on their favorite teams on TV. Beyond the bar is a stylish dining room serving up great steaks and wine. Entrée favorites include prime rib, filet mignon and ribeye, along with burgers, roasted chicken and seasonal fish. “Michael makes his restaurant a family affair,” Morimoto says. “His two other chefs are alumni of Morimoto, too. His wife, Krista is also involved in the business and his mother is the baker. She makes some delicious and impressive pies – so don’t skip dessert here.”

Napa Palisades Saloon

Photo courtesy of Photo via Napa Palisades

With a massive craft beer selection, Napa Palisades Saloon is known for is extensive menu of more than 30 brews on tap. Located downtown, it offers a laid-back ambiance with a seasonal menu of specialties that include lamb burgers, chicken wings, chorizo dishes and generously sized Caesar salads. Chef Morimoto often stops by after working at his restaurant to unwind with a glass of house-brewed beer.

Oenotri

Photo courtesy of Kali Marie Kirschman

Featuring an authentic Southern Italian menu with many fresh ingredients sourced from its own nearby garden, Oenotri offers classic and modern favorites for dinner and brunch, including a selection of pizzas and pastas, such as succoso pizza (with San Marzano tomatoes, caramelized red onion, opal basil and stracciatella); and the torchio pasta (with basil pesto, Meyer lemon, parmigiano Reggiano and pine nuts). Menu items change regularly and include seafood and meat dishes, such as salmon, stuffed quail and lamb.

The post Where to Eat in Napa, According to Iron Chef Masaharu Morimoto appeared first on Marla Cimini.