Posts tagged with "Michelin-Starred"

Lexus Restaurant Gif by Reb Czukoski for use by 360 Magazine

INTERSECT BY LEXUS – NYC

Eccentric, experimental, exquisite – all are adjectives that best describe dinner at Intersect NYC

Intersect NYC is a co-operative project between Lexus and Union Square Hospitality Group, with additional locations in Dubai and Tokyo. Union Square Hospitality Group collaborates with a wide array of businesses: Anchovy Social (DC), Blue Smoke (NYC) and LoBall (NYC).

Intersect by Lexus is a dynamic and delicious encounter hosted in a handful of tech-forward cities where charismatic epicures, who themselves break the mold, are immersed in the automotive giant’s ecosystem without physically driving nor owning one of their vehicles. The venue can be defined as “a manifestation of omotenashi, a Lexus core value characterized by an unwavering commitment to exceptional hospitality.” Omote means public face, and “nashi” means nothing; omotenashi ultimately meaning that everything produced comes from the heart with honesty and no concealment. 

Situated in the trendy Meatpacking District of New York City amongst chic shops and nightlife, the physical unit of Intersect features an unrivaled open-air market, complete with a lounge, restaurant, and event space. The two-level, square-like locale houses an immersive environment of edible delights and whimsical handmade cocktails. The experience can be best described as living through the magic that is an episode of travelling host and star Anthony Bourdain‘s Parts Unknown. The overall atmosphere emits a decadent, intuitive and contemporary feel. Situated throughout the space are a vast assortment of cookbooks on mantelshelves, including The Thousand Dollar Dinner: America’s First Great Cookery Challenge by Becky Libourel Diamond. One particularly intriguing structure is an accent wall designed by lauded Japanese interior designer, Masamichi Katayama of Wonderwall. The installation, in close proximity to a black metal stairwell, is illuminated with recessed lighting and encased in glass, creating a moment where severe modernity meets the magical. The private dining room is an intimate space where an array of occasions can be held, wedding receptions, corporate gatherings and pop-ups in a reclusive yet bespoke setting. Intersect by Lexus is an ideal place for guests to be entertained, inspired, and educated, and serves as a conduit where ideas, people, and culinary creations unite.

The kitchen interchanges every six months – an ever-growing and evolving list of impressive artisanal cooks fabricate their own menu to challenge and delight visitors. Intersect by Lexus welcomed its seventh Restaurant-in-Residence, New Orleans’ Creole eatery, Compère Lapin. Chef Nina Compton owns and operates the New Orleans restaurant in tandem with Bywater American Bistro (BABs) where it is a well-loved hit in the Big Easy. 

Compton is the third chef chosen this year, and is a James Beard Award-Winner and Top Chef: New Orleans runner-up. Chef Compton graduated from The Culinary Institute of America in 2001 and first embarked on her remarkable professional career at Daniel in NYC. Chef Compton blends her signature Gulf coast ingredients with island flavors. Compton hails from Saint Lucia and her bill of fare is an array of Caribbean and Cajun-inspired dishes, such as dover sole meuniere and hot chicken. 

Currently, Intersect NYC is led by classically trained Executive Chef Nickolas Martinez, the former executive chef of Foragers. Chef Martinez established his own culinary identity through his Midwestern roots and passion for French techniques. Chef Martinez, like Chef Compton, graduated from the Culinary Institute of America. As executive chef, Chef Martinez prides himself in creating a “space dedicated to the ethos of the Lexus lifestyle, and a home to a unique dining experience.” 

This three-star Michelin restaurant remains on the minds some of the most influential critics, as well as in the memories of all those who have explored the flavors and festivity firsthand. The service, presentation and wine pairings are unprecedented in their attention to palettes and details. 360 MAGAZINE had the opportunity to enjoy the pour deux menu among other enticing choices, sampling many of the most acclaimed dishes currently in circulation.

We began with two cocktails: the Ruby Lo-Ball and the Best Bank Punch. The Ruby features a fruity concoction of port wine, apple, ginger, and soda, for something refreshing with a bit of a snap, while the Punch, a drink of vodka, lillet, thai basil, passionfruit, and Sirop JM was both stronger and herbier. While both served up a revitalizing and uncommon flavor dynamic, we preferred the Ruby Lo-Ball as our cocktail of choice. After these early drinks, 360 turned to wine for the remainder of our meal. With a divine wine-list curated alongside the main dinner menu, every choice is certain to impress, and 360 was utterly charmed by our choices. A Bourgone Aligote, a very dry white French wine, as well as a Zind Chardonnary, a white blended with fruity notes that was not very oaky but with a sense of tartness, dazzled.

The food itself surpassed all expectations, proving the multifaceted style of the space extended to the delectable food. For our appetizers, we selected the hush puppies with cilantro crema, a light and delicate take on a classic, as well as the Louisiana barbecue shrimp with chervil and baguette and the stuffed back crab served with uni butter and charred lime. All these impressed – the upscale takes on Southern classics captivated a certain sense of comfort while still being creative, decadent, and extravagant. This tradition continued into the entrees, where 360 pursued the “pour deux” – for two – menu, where one large serving plate is presented to two diners to share. This is not only a meal for romantic evening – everyone from couples, to friends, to business partners took part in this unique savory affair. 360 sampled both the hot fire chicken with red beans and rice as well as the dover sole meuniere with brussels sprouts amandine served with celery root and parsnip puree. The sole, perfectly baked in a warming butter sauce, as well as the succulent and crispy chicken with a fiery side, left our team more than satisfied with its mouth-watering excellence. An airy mango sorbet cooled things off before our main dessert, chocolate with passionfruit and a cashew croquant, an ambrosial finish to a perfectly piquant meal. 

Intersect NYC, from its style to its connoisseurs to its ambitious culinary pursuits, enamored 360 all the way through. For a sleek and satisfying adventure, Intersect NYC is the ultimate dinner venue.

Article by: Vaughn Lowery, Armon Hayes, Elle Grant, McKinley Franklin

Hotel Hassler Roma Introduces Santa Suite

HOTEL HASSLER ROMA DECKS OUT SANTA SUITE FOR CHRISTMAS

Hotel Hassler Roma, the iconic 5-star hotel located atop the Spanish Steps, offers guests the ideal getaway to live out a true Roman holiday for the festive season. This holiday season, for the first time, the Hassler will offer a new immersive Christmas experience, offerings guests the chance to sleep in a decked-out “Santa Suite.” The suite is transformed into a winter wonderland with trimmed trees, lights, ornaments and festive decor. Upon arrival, guests will be treated with seasonal goodies delivered by Santa. The Santa Suite will be available from December 10, 2021 to January 3, 2022, priced at 4,500 (approx. $5,230) per night based on two guests sharing.

In addition to the Santa Suite, The Hassler is offering an “Enchanting Christmas Dream” package, which includes a three-night stay with a daily buffet breakfast, airport transfers, afternoon tea for two in the beautiful Salone Eva, and a gourmet Christmas Eve Dinner for two at the Michelin-starred Imago restaurant. Guests will also receive an exclusive gift from the AmorVero Home collection as well as a sweet Christmas surprise in-room. The three-night package starts at 2,664 (approx. $3,090) based on two guests sharing a room, and is valid for stays that begin on either December 22, 23 or 24. For New Year’s Eve, the Hassler is offering an equally extravagant experience, including a three-night stay, airport transfers, a bottle of Champagne upon arrival, afternoon tea for two, a New Year’s Eve Gala dinner for two at either Imago or Salone Eva, followed by dancing in the Salone Medici. Prices for the three-night package range from 3,432 (approx. $3,990) to 4,692 (approx. $5,450), depending on the room type and gala dinner choice.

Joes Rubuchon MGMLV provided by Ashley Farkas and MGM Resorts International for use by 360 MAGAZINE.

MGM Grand Announces Reopening of Joël Robuchon’s Restaurants

The pinnacle of French fine dining will make its return to Las Vegas as MGM Grand announces the reopening of its restaurants by the late legendary chef, Joël Robuchon this July.  The namesake destination, Joël Robuchon – Las Vegas’ only Three Michelin-starred restaurant – will welcome guests back beginning July 1 with a menu celebrating beloved dishes from over the years. L’Atelier de Joël Robuchonthe creative countertop workshop, will open its doors July 15 experimenting with simple ingredients to create dishes new to Robuchon’s restaurants while maintaining its impeccable standards.   

“It is an exciting day for us to bring back Joël Robuchon’s award-winning establishments back to MGM Grand’s dining portfolio and the Las Vegas restaurant scene overall,” said MGM Grand Vice President of Food & Beverage Andreas Reich. “For nearly two decades, Chef Robuchon’s restaurants set the standard for French culinary innovation on The Strip, and we cannot wait to enter this new era, carrying on the master’s legacy.”  

Inside Joël Robuchon’s Reopening – July 1 

  • Overview: Epitomizing the pursuit of the perfect fine dining experience, Joel Robuchon will reopen with its heralded degustation menu – 15 courses of edible masterpieces conceptualized by Chef Robuchon through his years. Additionally, guests will see the return of favorite tableside moments including its cherished cheese, bread and mignardises carts roaming the luxurious Art Deco space complete. 
  • In the chef’s words: “We’ve felt an immense outpouring of love from Robuchon fans looking forward to the moment they’ll be able to dine with us again. In the spirit of reembracing those we have missed dearly, we’re cultivating a menu of the most beloved dishes in honor of each of our guest’s memories over the years.”  – Christophe de Lellis, Executive Chef of Joël Robuchon

     

  • Menu Highlights:  
    • Le Caviar Imperial – Osetra caviar served atop king crab in a crustacean gelée dotted with cauliflower puree.  
    • La Langoustine – Truffled langoustine ravioli served with simmered cabbage and foie gras sauce.  
    • La Rosa – Delicate gelee of Dassai “39” sake topped with white chocolate rose and orange coulis.  

Inside L’Atelier de Joël Robuchon’s Reopening – July 15 

  • Overview: Chef Robuchon’s rebellious concept built to challenge the status quo of fine dining will continue its purpose through experimental new dishes that blend approachable ingredients with boundary-pushing cooking techniques. Guests can enjoy Pre-Fixe and A La Carte menu options while dining at L’Atelier’s countertop, wrapping around its open kitchen and framing the precision, mastery and artistry of its culinary team.  
  • In the chef’s words: “The downtime provided us the opportunity to brainstorm ways to revive the daring spirit of L’Atelier. Guests will be wowed by the way we will transform commonly used ingredients into dishes never-before-seen at a Robuchon restaurant or elsewhere. The menu is both recognizable and approachable for newcomers, as well as a stimulating challenge for gourmands. I cannot wait to introduce our year’s worth of conceptualization into action.” – Jonathan Doukhan, Executive Chef of L’Atelier de Joël Robuchon 

     

  • Menu Highlights:  
    • Le Saint Pierre – John Dory à la plancha on a “sambol” of tomato, confits lime zest and cilantro puree.  
    • Le Grenouillle – Caramelized frog legs on creamy spelt risotto. 
    • La Framboise – White chocolate sphere with fresh raspberry and yuzu ice cream.

Hours of operation for both restaurants will be Thursday – Monday from 5:30 p.m. – 10 p.m. To make reservations, visit MGM Grand’s website or call 702.891.7925.  

Credit: Irmantas Gelūnas, 360 MAGAZINE

Lithuanian Fine Dining

Trend of Going Back to the Roots Praised by Michelin-Starred Chefs

Michelin-starred chefs from Italy were impressed by fine dining and food traditions they have discovered in Vilnius – the capital of Lithuania. The chefs pointed out reliance on roots and authenticity as the main strength of Lithuanian cuisine. They saw this as a trend that other countries are likely to follow.

The restaurants, food markets and delicacy shops of Vilnius attracted considerable attention of Michelin-starred chefs Andrea Aprea and Anthony Genovese, who visited the Lithuanian capital to attend the Lithuanian Gastronomy Forum. Both chefs agreed that a combination of authentic elements with modern cuisine sets Vilnius food tradition as an example to follow.

“Authenticity is important for the new generation of chefs we see coming at the moment. It is quite easy to get caught up in what the rest of the world is doing without figuring out who exactly you are as a chef and learning about your own heritage. Once you have this base understanding of yourself and your roots, your food will continue to evolve and thrive,” said Chef Genovese from the restaurant Il Pagliaccio, **Michelin Guide 2019.

According to Chef Aprea, when people make their traditional dishes they save and share memories of authentic food. People then learn from each other by making or tasting food of other cultures.

“I don’t have any memory of Lithuanian food, I don‘t know what is authentic Lithuanian cuisine, but the food itself and chefs who made it were telling stories. They combine the contemporary approach towards food with local traditional food elements. I think that coming back to the roots, saving and sharing memory is the way everybody should and will follow,” explained Chef Aprea from the restaurant VUN, ** Michelin Guide 2019.

During his food exploration trip, Chef Aprea was introduced to food served in Lithuania during the Middle Ages. He tried traditional cottage cheese, smoked pork fat, kvass and spit cake.

“I’d definitely recommend Vilnius as a gastro tourism place. It’s interesting to discover both the modern cuisine with traditional elements and an authentic food experience tasting the food that Lithuanians served on the table in the Middle Ages. Not only I’d recommend Vilnius to my friends or other chefs but I also plan coming back here again myself,” reflected Chef Aprea.

Vilnius’ restaurants focus on seasonal cuisine, improvisation, and unique culinary experiences. And though they differ in flavours, concepts and traditions, they’re all contributing to the city’s budding food scene, which takes guests on delicious flavour filled adventures.

Most of the top-grade restaurants in Vilnius have some traditional Lithuanian elements in their menus. For example, restaurants Nineteen 18 and Sweet Root both base their cuisine specifically on a modern interpretation of Lithuanian culinary tradition. These restaurants were  listed second and third, respectively, on the 2019 Top 30 Baltic restaurants list and given the Global Master Level by the White Guide Nordic. The best Lithuanian restaurant (according to a local ratingDžiaugsmas also serves creative reinterpretation of local food.

The menu of such restaurants features original interpretations of such Lithuanian everyday dishes as carp, schnitzel, beetroots and potatoes. Mushrooms – the must-have of the ordinary Lithuanian kitchen get into unexpected combinations as in dried boletus ice cream with hazelnut biscuit and fourteen months oak-aged apple vinegar served in Džiaugsmas. The fine-dining restaurants use local supplies of Lithuanian farmers or even develop their own farms.

Chef Aprea thinks that the popularity of local produce and food markets also adds to the high quality of food in Vilnius restaurants.

“When I visit foreign countries I first try to find out where people from that country are buying food. It helps me in understanding their approach towards food. It‘s important because food is our gasoline. Finding a nice and lively food market in a city or country is an important sign for me,” he said.

The trends and lessons of contemporary Lithuanian cuisine were further discussed at the second Lithuanian Gastronomy Forum which this year focused on multiculturalism as the foundation of the new Lithuanian gastronomy. Throughout the history Lithuanian cuisine was influenced by French, Italian and German gastronomic traditions as well as Jewish, tartar and other oriental cultures that reached Lithuania through its ethnic minorities. This mix of cultures and the cuisine that grew out of it were the main topics of all presentations and discussions at the forum.

ABOUT GO VILNIUS

Go Vilnius is the official tourism and business development agency of the City of Vilnius. The agency provides visitors, investors, relocating talent, entrepreneurs and businesses with all the essential information they need to know about the Lithuanian capital. Go Vilnius offers information on everything from real estate to leisure activities in Vilnius, simplifying the process of travelling, relocating to, or investing in Vilnius.

*Photo Credit: Irmantas Gelūnas