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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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Hola Yola: Cool New Yogurt Spot Debuts in DC

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Washington D.C.’s new, one-off Yola yogurt parfait bar near Dupont Circle is a great way to start the day. First, there’s the general feeling of well-being derived from the warm, polished wood floors, the exposed-brick walls, and the contemporary tables and chairs, made from recycled aluminum and bamboo (Yola is a certified green restaurant, after all, powered in part by carbon offsets and locally generated wind power).

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The Donald to Reopen Tavern on the Green?

201101-b-donaldjpgNew York Post |  The Donald wants to reopen The Tavern to make boatloads of Green again.

Real-estate mogul Donald Trump last night said he will ask the city to grant him the right to run the now-closed, landmark Tavern on the Green restaurant in Central Park--vowing to restore it to gustatory glory with a $20 million redevelopment investment.

Trump's revelation came after he reached a deal yesterday with the union that represents Tavern's former employees.

He said it would give the union a five-year contract and between 400 to 500 jobs at the city-owned building.

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Epicurean Fantasy Weekend in NYC

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Michelin Food & Travel, a collaboration of Michelin and Roadtrips, create mouthwatering trips that are the stuff food lover’s dreams are made of: customizable itineraries that include private visits to olive oil producers, small-batch chocolatiers, winemakers, truffle experts, and behind-the-scene experiences at Michelin-starred restaurants throughout France and Italy.

In a departure from their more flexible European itineraries, Michelin Food & Travel has announced what they’re calling an ‘event’: a long, calorie-laden weekend in New York (April 7-10) with exclusive and impressive access to chefs, restaurants, and shops. Here's what's on the menu:

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It's Still Summer at Brooklyn's Red Hook Lobster Pound

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As if any of us in the northeast part of the country needed further proof, today’s chilling weather is another reminder that it’s time to put our shorts and tees into hiding—and bust out the pea coats and scarves.

Thankfully, I discovered that I can continue to get a taste of summer throughout the upcoming winter months, in the form of Maine-style lobster rolls, courtesy of the Red Hook Lobster Pound.

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Chef Vikas Khanna Asks, What Connects Food and Faith?

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As with men and women, behind every great religion you’ll find a greater kitchen. At least that’s Vikas Khanna’s theory. In his new film series, Holy Kitchens, the 38-year-old chef delves into the relationship between food and faith. For the first installment, Holy Kitchens: The True Business, Khanna visits the Langar (or, community kitchen) of Harimandir Sahib—also known as the Golden Temple—the holiest site in Sikhism, in Amritsar, India. It’s an appropriate debut subject for Khanna, who was born in Amritsar. Though he now lives in Manhattan, he maintains very close ties to his homeland.

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