Taken over in 2006 by Sarintip "Jazz" Singsanong and her brother, Suthiporn "Tui" Sungkamee, this Southern Thai restaurant has become L.A.’s finest Thai restaurant, and one of the best in America. The menu boasts more than 400 dishes of the spicy Thai cuisine, with such classics as coco-mango salad, fried morning glory and turmeric-fried fish. The storefront in a Hollywood strip mall fills up quickly on a typical night, and parking can be hard to find. A row of chairs is set up outside for waiting customers. Secret menu item: The "Jazz Burger” is a Thai-basil-topped beef patty marinated with garlic, palm sugar and other secret ingredients, served with lettuce leaves to wrap it in, along with special sauce, sliced red tomato, slivers of purple onion and spicy chiles.
The Crispy Morning Glory Salad is a showcase of lightly battered and deep-fried Chinese watercress served with shrimp, red onions, red cabbage, cilantro and the restaurant's spicy house dressing.
If it is Thursday, it’s a Swedish tradition to dine on pea soup and saffron pancakes. And no one does it better that owner/chef Peter Bennyson, whose restaurant and wine bar in Gamla Stan hosts thematic evenings, wine tastings and fine dining cuisine. Based on the notion that guests should not have to make too many decisions, gastronomic four or seven-course tasting menus are served at dinner. Updated weekly, menus are heavily influenced by European flavors with a Swedish twist and draw on fresh Swedish ingredients like oysters, wild mushrooms, lingonberries, roe deer and juniper. The award-winning eatery also has an impressive wine cellar, and its selection of wine-by-the-glass is one of the largest in the world. Book in advance, there are only 27 seats.
The sister of two-star Michelin restaurant Frantzen, famous Swedish chef Bjorn Frantzén opened The Flying Elk in 2013 as an upmarket gastropub in Gamla Stan (Old Town). Here, his cuisine is inspired by a blend of Swedish culinary tradition and British pub culture. Explore the hearty menu of updated pub grub, browse the extensive artisan beer list or visit the Gaston wine bar next door. Scallops, aged balsamic vinegar and quail are frequently on the menu. The Fish & Chips, the signature dish, is executed to perfection. The cod melts in your mouth while the batter has just that perfect crust.
See Niki's Blog Post: http://tinyurl.com/hpbsyl4
This bakery is in the heart of the old town of Lyon, almost opposite the cinema museum. Lyon is noted for its bread and among the city’s top bakeries here, this is a favorite. As well as a variety of loaves, they make superb cherry clafoutis in the summer. The bread here is better than that at the iconic three-star Troisgros, which are made in the kitchens of the famous restaurant. Allow plenty of time or go at a quiet time, because there is usually a queue of locals.
Not only does this 18th-century naval building house exhibits on the history and culture of alcohol in Sweden, it also features a bar and restaurant. The daily changing menu is a creative melting pot stocked with seasonal, locally sourced ingredients. Head chef Petter Nilsson has become a well-known name on the international avant garde cooking scene. Don’t miss his lobster with vinegar-infused pomegranate seeds.
Opened in 2013 by chef patrons Daniel Räms and Tom Sjöstedt, this simple restaurant fit out with exposed brick walls, white tiles, simple wooden tables and white wooden chairs quickly became the hottest reservation in Stockholm. Why? The chefs each won the prestigious Chef of the Year competition Årets Kock, considered Sweden’s national cooking championship. Michelin also awarded the restaurant a Bib Gourmand award for its robust, satisfying, seasonal dishes. An à la carte menu features Swedish flavors that are in season. In stark contrast to the New Nordic fashion of less is more, every bite is packed with flavors.
See Niki's Blog Post: http://tinyurl.com/jyv25nq
Chef Carl Ishizaki opened Sushi Sho in 2014, and two years later earned a Michelin star. The white-tile walls and compact counter seating is sheer simplicity. But the food is sublime. Meals are served “omakase” style. The chef decides what is best each day and dishes arrive when they're ready. Top quality seafood from local waters is featured alongside great egg recipes. A sake pairing is available to accompany the 15-portion menu, which takes the chef about an hour to serve. Courses, which vary by season, always include seafood and rice.
See Niki's Blog Post: http://tinyurl.com/h6tqzfs
Quiero Arepas started as a food truck, but the lines are shorter at their brick and mortar Venezuelan restaurant inside Avanti Food & Beverage (an urban and eclectic dining hall). Their Pabellon Arepa features shredded beef, black beans, plantains and salty white cheese. The arepa “pocket” is handmade fresh every day and grilled with a crisp exterior and moist tender inside.
See the blog post: http://tinyurl.com/htjhyz6
Mercantile is a mini dining pavilion in itself, featuring a cafe, small bakery, artisan meat and cheese counter, small retail selection, sit-down restaurant, patio and take-out. This bacon sticky bun is an American dessert, but made with French technique and refinement. The pastry is made with Danish dough, so it is buttery rich and flaky on the outside, and tender soft and sweet inside. It is baked until caramelized crisp with a crackly exterior from a candy shell-like caramel coating. It is sticky, sweet, chewy and delicious with cinnamon, and topped with good quality house-made salty sweet bacon and candied pecans. It isn’t too sweet and even better than expected.
See the blog post: http://tinyurl.com/htjhyz6
Chef-proprietor Frank Bonanno’s Mizuna is an institution for fine dining in Denver. It is another “top of the list” restaurant on any food and enthusiast’s Denver dining itinerary. While the city is fairly laid back and casual, this white tablecloth restaurant still has a loyal following and clientele. The Dry Aged Beef Tartare and Butter Poached Maine Lobster Macaroni & Cheese are classic Mizuna dishes not to be missed. Chef Bonanno used to work for Thomas Keller at The French Laundry, so the mac ’n’ cheese is a Keller recipe (stated on menu). Although the chef’s tasting menu gives room for creativity, the a la carte options are more consistent and promising. Regardless, Mizuna is a must-try.
See the blog post: http://tinyurl.com/htjhyz6