T+L Reports: Hot Tables
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T+L Reports: Hot Tables

From New York to Bangkok, we've got the dish. Here, four of
the best new tables across the globe.

TELEPAN, NEW YORK
Chef Bill Telepan has taken Manhattan's
Upper West Side by storm with innovative American dishes
such as caramelized Nantucket Bay scallops and black
truffle pierogi with chives. 212/580-4300; dinner for two
$100.

REDD, NAPA VALLEY
Richard Reddington, formerly of Auberge
du Soleil, breaks out on his own in nearby Yountville. The
menu of seasonal preparations (quail flavored with ham-hock
emulsion) continues the chef's tradition of rustic but
refined California cuisine. 650/ 933-0015; dinner for two
$100.

GAYA RÎVE GAUCHE, PARIS
The playful Pop interior
belies chef Pierre Gagnaire's complex cuisine: delicately
fried scampi with minted crawfish, or coquilles St. Jacques
with crisp turnips. 33-1/45-44-73-73; dinner for two $143.

VINO DI ZANOTTI, BANGKOK In the frenetic Thai capital,
bankers, diplomats, and the style crowd get their fix of
cucina italiana by ordering tapas and pasta beneath Luigi
Rinciotti paintings at this bistro and jazz bar.
66-1/937-1178; dinner for two $40.

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