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The Rise of Sydney's High-End Food Courts

You won’t find McDonald’s here.

Sydney is joining the ranks of various Asian cities by giving the bland, cafeteria-style food court some high-end treatment. Think classy food bars and chic décor inviting shoppers to actually linger over lunch instead of wolf it down.

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Gerhard Richter Retrospective Opens at The Tate

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This year marks the 80th birthday of abstract German painter Gerhard Richter, and London’s Tate Modern is paying homage with “Gerhard Richter: Panorama,” an expansive retrospective of the artist’s career across the past five decades. Richter’s work can’t easily be pegged to one aesthetic, and the exhibit (opening October 6) — featuring photograph-based portraits, landscapes, glass constructions, works on paper and color charts—displays the full range of his often politically-charged collection.

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London's Latest: Pop-Up Bar on a Parking Garage Roof

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Have you ever wondered what it may be like to sit and enjoy a drink from the top of a multi-storey car park? Probably not, but if you have then you can indulge your musings now through Sept. 30 at Frank’s Café atop a car park in South London's Peckham neighborhood. Classy!

Frank’s Cafe and Campari Bar is situated amidst the Bold Tendencies Sculpture Project atop a parking garage overlooking the city. (It's also part of the Henry Moore Foundation Year of Sculpture 2011). Designed by Practice Architecture, Frank’s Café and Campari Bar occupies a temporary building alongside the sculptures on the roof. And yes, parking is available.

Photo courtesy of Frank's Cafe and Campari Bar

Korean Food Gets Mod Makeover in Seoul

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Leading Korea's new culinary wave is Jung Sik Dang, where chef Jung Sik Yim takes local ingredients to prepare dishes like kimchi consommé, pork jowl with yuzu, and even an amuse bouche with grasshoppers. Less experimental is Bistro Seoul, which presents Korean standards in an austere space. While Japanese and Chinese have long happily paid through their noses for expensive renditions of their cuisines, Koreans—like Thais—are just experiencing the phenomenon of taking familiar fare, gussying it up, and serving it in lovely locations. It’s not fusion, but modernization. You’re seeing this elsewhere in Asia—KL has some notable modern Malay restaurants. And while the Thais are kicking and screaming about this trend, other parts of Asia are embracing it.

Jennifer Chen is Travel + Leisure's Asia correspondent. You can follow her on Twitter at xiaochen6.

Photo of Jung Sik Dang courtesy of TomEats/www.tomeats.com

We Want Your Job, Diego Felix, Nomad Chef

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Is ordering delivery to the office your idea of going locavore? Do your culinary travels consist of drive-thru windows after a long day of work?  If yes, then we invite you to put down the plastic fork and check out this different kind of job: meet Diego Felix, nomad chef.

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Rogue 24: A New 24-Course Tasting Menu in D.C.

Last month saw the opening of Rogue 24, a new restaurant by James Beard Award-winning chef RJ Cooper, in Washington D.C. Chef Cooper, previously the chef de cuisine at D.C.’s acclaimed Vidalia, was inspired to create his own restaurant concept after “going rogue” at his former post—creating a new, 24-course tasting menu for Vidalia diners.
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Just Back: Tacos in Tamarindo

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If you follow the dusty, pebble-scattered dirt road to Playa Langosta from Tamarindo on Costa Ricas dense Pacific coast, youll observe a small stop sign jutting from tropical foliage, demanding you to halt—for tacos. The sign serves equal parts recommendation and warning, as its the last place to catch a bite before Tamarindos ubiquitous eateries give way to Langostas private beach estates.

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New Doc Gives Behind-the-Scenes Look at El Bulli


Perennially recognized as the gold standard of gastronomy
, Spains Michelin three-star El Bulli will shutter its doors on July 30th and prepare for its transformation into a culinary research foundation and think tank (at least until 2014). For the mass of foodies never fortunate enough to take in chef Ferran Adrià’s mastery of molecular gastronomy—only a few thousand palates are so lucky every year—a peek into his world of foams, mousses and nouveau hybrid dishes can still be had via the silver screen.

El Bulli: Cooking in Progress debuts at New York's Film Forum tonight, the kickoff of a 10-city tour. The film pulls back the curtain and invites viewers along for Adrià’s journey from his experimentation lab in Barcelona—El Bulli closes for six months every autumn so its chefs can invent the following year’s menu—to the launch of a new season at the world’s most renowned restaurant on the Costa Brava. Adrià’s imaginative methods are on full display as he deploys thermo-mixing, vacuumizing, de-juicing, blanching and a vast range of other cooking techniques en route to a nightly 30-course-plus dinner menu. For many, it will be the first and last opportunity at a glimpse inside an eatery that's stamp on modern cuisine will never fade.

Click here for a full list of tour dates and cities.

Nate Storey is a research assistant at Travel + Leisure

Nice Rice! Valencia's Best Paella Spots

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In Valencia, the city that gave paella to the world, greedy forks scrape the bottom of the pan for the best bites of crunchy rice, or socarrat. No surprise when the Formula 1 European Grand Prix roared into Valencia last month, the city’s restaurants were buzzing with racing fanatics—all of whom took a break from their fast-paced itineraries for a leisurely lunch of paella at one of these top spots:

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Trend Alert: Restaurants Using iPads as Virtual Sommeliers

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With the release of the iPad nearly one year ago, the device is changing the way we do business. And while it might seem an unlikely combination, even restaurants have hopped on the bandwagon. Yes, a handful are loading their menus onto iPads for customers to peruse—a costly and wasteful business practice, all in the name of flashiness, as far as I'm concerned. But that’s not exactly what I’m talking about; there are more and more turning iPads into useful (and yes, flashy) tools that actually improve the dining experience.

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