Top 10 New Restaurants in the U.S.
Every restaurant has to start sometime. Check out the new kids on the block.
The restaurants featured in this year's list are still in their infancy, but have already impressed us and the dining public. From Michael Mina expanding his burgeoning empire, French toque Pierre Gagnaire launching his first U.S. outpost, and Sir Richard Branson opening a remote remodeled carriage house on an estate that once belonged to the King of Morocco, these ten restaurants all serve impressive meals that belie their young age.
Bardessono, Yountville, Calif.
From the street, Bardessono resort's blocky, sparse compound seems vexingly cold for wine country. But once through the mighty wooden doorway made from salvaged walnut, the devout, emergent, eco-conscious design welcomes. The stylized dining room features a log chandelier sprouting crystal leaves suspended above a reclaimed Monterey cypress communal table; stone platters of seasonal produce; a wall mural of olives in 3-D; and views of a stone patio with canals, boardwalk planks, and gentle water cascades. The sensuous cuisine seems themed around natural enlightenment. Begin with a half dozen oysters from Tomales Bay or potato gnocchi with artichokes, mushrooms, licorice and kicky sylvetta. An on-property garden and a back-up adjacent to The French Laundry's garden supply plenty of fodder. Watson's Napa Valley lamb might be accompanied by spicy rice vermicelli laksa, bok choy and enoki mushrooms, while diver scallops might be matched with sweet potatoes, smoky Benton's bacon, green onions and lemon jus. Finish with the tiramisu made with Kahlua-mascarpone mousse, ladyfingers, espresso granite and Blue Bottle Coffee ice cream. Highly skilled service seals the experience. See more for details.
The Bazaar by José Andrés
The Bazaar by José Andrés, Beverly Hills, Calif.
We have seen many hip places open (and close) where the scene takes over the kitchen, the chef makes no effort, and our expectations of a great meal are not met. We always wonder why so much money is spent on the décor and why more thought isn't put into the culinary aspect. Well, with The Bazaar, we are very happy to report that, for once, major attention has been devoted to both. Let's first talk about the design by world-renowned Philippe Starck. Through his relationship with restaurateur-hotelier Sam Nazarian, he is now well-established in Los Angeles from his work on XIV and three Katsuyas. With SLS Hotel at Beverly Hills, where The Bazaar is located, Starck unleashed his imagination, from top to bottom. To give you an idea: there are more than a hundred different styles of chairs, and nearly two dozen glass and crystal chandeliers. You will surely never be bored by the surroundings! The Bazaar, as its name suggests, has more than one venue. There are four sections: The Pâtisserie, offering high tea in the afternoon, bonbons and desserts in the evening; Bar Centro, where the action creates a line outside to get in; and restaurants Blanca, done in white tones, and Rojo, dressed in black and red. The master in the kitchen behind all of these is famed Spanish-born chef José Andrés, who has a number of restaurants in Washington, D.C. His imagination is as big as his smile and charming personality. Come hungry or in numbers so you can taste more of Andrés's inventive tapas. To fully experience The Bazaar, we recommend you move to The Pâtisserie for the must-have chocolate mousse or Greek yogurt panna cotta. The wine list is short, and dominated by Spain selections. You should also try the specialty drinks or the sangría Blanca or Rojo. See more for details.
WHAT DO YOU THINK?
Do you always take a summer vacation?
- Yes, it’s when the kids are out of school
- No, flight prices are cheaper in off-peak season
- 64 %Sometimes, but not exclusively