feh... how can anyplace be listed even in the top 100 if they don't serve steak???
Posted on 05/01/2012 1:22:10 PM PDT by nickcarraway
Chef David Kinch's Manresa is world-class in Los Gatos.
The food isn't good at Manresa in Los Gatos. It's world-class good -- the 46th-best restaurant on the globe, as a matter of fact.
Chef David Kinch's spin on local California cuisine -- where ingredients come from a Santa Cruz farm that grows vegetables exclusively for the roasted stone fruit or the slow-roasted duck in a hay-and-salt crust -- last made the list in 2006, and is one of only two California eateries to make the exclusive list, compiled by sparkly-water purveyors San Pellegrino, according to the San Jose Mercury News.
The French Laundry clocked in at 43, though chef Thomas Keller's New York effort, Per Se, was deemed sixth-best restaurant, according to reports.
Keeping its strangehold on the top spot at www.theworlds50best.com is Noma, a Copenhagen, Denmark-based eatery where the ingredients are all classic Nordic products, like moss. Really.
Kinch's status as a premier purveyor of food products is merely due to the hard work of his staff, he said in an e-mail.
I've seen it, and I can appreciate it. But I wouldn't want to be a stock prep cook at one of the top 100, much less on the line. Too much pressure, but those boys can cook.
/johnny
On my bucket list:
To go to a hoity-toity restaraunt and order the finest dish - say a roasted duck in a hay-and-salt crust. And to drink?
Gimme a Bud Light.
Of course I’m from Texas. If that happens in our finest Texas eateries - I’m the the waitstaff wouldn’t blink an eye.
“Certainly sir. Will that be a bottle, can or on tap?”
What? You don't drink beer? ;)
/johnny
“It’s world-class good — the 46th-best restaurant on the globe, as a matter of fact.”
#####
Golly, us rubes would like to know what SPECIFICALLY tastes better at the “43rd best restaurant on the globe” than this measly 46th best... and what about the 29th best, or the 17th best and just what EXACTLY qualifies a restaurant to be the “BEST on the GLOBE”. And, why does that list change every year.....
Me, I’ll have a triple steakburger from Steak n’ Shake.
Hmm. I’m headed there next week. Not sure it would look good on my expense report, though...
menu prix fixe 125.
paired with wines, please add 79.
paired w ith premium wines, please add 115.
Le Menu:
http://www.manresarestaurant.com/kitchen/Manresa_prixfixe_menu.pdf
And only $4 during happy hour (2-4PM)!
menu prix fixe 125.
paired with wines, please add 79.
paired with premium wines, please add 115.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
How much is it paired with a Bud Light? Hell, how about a bucket of longnecks?
Now THAT’s what I’m talkin’ about.
Because it's not unusual to have 100% or greater turnover in the kitchen staff in a year.
And yes, there actually is a difference between 46th and 43rd. It's a fierce world, and differences are razor thin.
I've worked or interned at the top restaurants in my area, and they were fairly laid back compared to the big boys. Think kitchen special forces.
/johnny
No, at one of those places ask the waitress for a Bierbitzch.
http://www.youtube.com/watch?v=PX3F2MAWg44
“And yes, there actually is a difference between 46th and 43rd. It’s a fierce world, and differences are razor thin.”
###
And those differences in 3 slots are clearly discernable and INDEPENDENTLY agreed upon by a large majority of culinary “experts”?
I say these ratings are largely nonsense.
elBulli finally closed its doors simply to make the #1 spot in the world available to somebody else.
The secret to getting a reservation at Per Se is to log into Open Table on a Friday and take a Sunday lunch reservation that some tourist has cancelled. Thomas Keller is a genius and if Per Se is only #6, then I'm ready to try #'s 1 through 5.
Correcting myself: That’s ‘canceled’.
That’s some poor writing there - “Manresa Declared World’s Top Restaurant”, only to find out it’s only 46th best! “World’s top” means it’s #1, guys. Not 46th. I thought there was a misprint that maybe it changed position drastically.
Having actually worked at the fine-dining end of the business, I happen to know that competition is fierce, and it's a billion dollar business.
So head on up to Steak and Shake for your triple heart attack.
/johnny
To go to a hoity-toity restaraunt and order the finest dish - say a roasted duck in a hay-and-salt crust. And to drink?
Gimme a Bud Light....
....and bring me a bottle of ketchup!
I’m not sure I’ve ever been to a restaurant that was CURRENTLY (rather, comtemporarily) rated highly. I have been to several I know were held in high esteem.
1 for sure was Antoine’s in New Orleans. My new husband and I had just heard about it from my mother (no, I’d never heard of it before) so we went on our honeymoon. That was 3 months before Katrina. Glad we made it. It was *very* good; even my “redneck” husband had to say that. Very neat, too.
I’ve been to Luchow’s in NY, but I was a child and don’t remember much except what it looked like and the Baked Alaska my parents got. I was a picky kid. You know kids don’t care much about fancy stuff.
And my family always went regularly to Hogate’s in DC. That was good - and Lord I miss those Rum Buns!!!!
Antoine’s was good. So was Luchow.
Peter Luger still has the best steak and I have had the pleasure of eating at most of the best steak houses in the US.
lololol
Even Better!
You didn’t address my specific objection to these “ratings”, just an insult, folowed by a dose of ignorant, and so predictable, culinary snobbery.
Wow, even better than Ruth’s-Chris (hate that name)? (LOL - I’ve never bothered to go to 1, yet - I hear it’s overrated by people I trust, at least for the money.) I’d think Rush would be on this by now....
Frankly, you started it. A bit of a sneering, sarcastic attitude from the outset. And random’s comment was a bit weak, if you want to be honest. No worse than yours.
Well let’s see.
I have been to:
11 Madison
Le Bernadin
Latelir - Saint German - only went there because a hotel I was staying at was the Saint German on Rue Du Bac. Great food. Great experience. Need to go back.
Daniels - Been plenty of times. 1st time we ordered a $3,000 Screaming Eagle. They poured and my friend said “fine”. So I got my glass and as I brought it up to nose thought it smelled funny. Well, when it hit my tongue it tasted like dust.
I told my friend to hold on and have another taste. He had another swallow and blew it off saying he’d worse.
I laughed and said “not $3,000 worse”.
So my other friend who is a celebrated chef took a taste and she told both of us not to drink another drop. She called the Somalier over and had him check it out.
This guy must have some idiot loser. He said that it seemed fine.
My Chef friend said “You wouldn’t drink that! Take it back and give me the wine list”.
She was pretty sharp and the must have figured he needed to enlist higher authority, especially for some jerks who just wanted to sip an expensive bottle of wine(LOL, had a wine the night before that was $20,000 and found in some shipwreck) I lost all respect for Somaliers right there.
So the Somalier returns with this really nice looking guy and I think he’s the manager.
All I heard was his last name and I just shut up. My friend introduced herself as Chef”**” and he said he had heard of her when he passed through San Francisco a week ago.
She goes on tells him about her wine cellar, at her restarunt and describes the incredible selection and that it cost over $2 million to stock.
She tells him we know wine and that our other friend was fine with it but we aren’t.
So they get to pleasantries and after a few sentences he takes a sip.
I have never seen a look like that on any of the respected chefs I met.
But, he smiled and said we could not drink this wine.
He excused himself and came back with an Auraju and asked to enjoy it on him.
Just the nicest guy and we finished off another bottle of wine with a Howell Martin Volcanic Hill(favorite, favorite, favorite)
Everytime we went back we said hello to Daniel and I still think that is one of the best dinning experiences I have ever had.
Been to Aqua, not that one but the one in San Francisco so many times. My friend designed the restaraunt for another friend of ours. They liked it so much they had him design “Charles Nob HIll”. Sadly Aqua is closed and I believe they will open in a new location.
Michael Mina replaced Aqua and every restaurant he has ever opened is just great.
Been to the French Laundry. Greta dinning experience and Chef Keller is terrific. Not my thing though. Too many courses. But if someone else is buying?
Manresa - Terrific place and they have this weird foam drink. Had one once. Not into it.
Coi is an awesome dinning experience and I ate the one in LA first(Koi) before I dinned there.
Speaking of LA Three great restaurants, just go: Patina, Nick & Steffs, Campanile. Thank me later.
Still there are plenty of terrific restaurants such as Jean George, Nobu, Grammercy Tavern, Masa but, my two favorites are Gary Danko’s in San Francisco and Auberge du Soleil in Napa.
I’m going to Gary Danko’s next week and Auberge du Soleil in September.
That’s my two cents worth.
/johnny
I’ve been to the local Ruth Chris 3 times and it was not a good experience...for the price or the reputation.
I can take a bad experience once but not consistently. I love The Palm, anywhere there is one. Palm Beach, San Francisco, LA, Manhattan and Long Island.
I had a not so good experience at the one in LA once. Went back and everything was fine.
Bulli (sp.) closed?
Have you ever worked the line in a fine dining restaurant?
/johnny
I’ll “sneer” at ridiculous elitism and FUNCTIONALLY meaningless ratings as I see fit. It is in keeping with the conservative mindset.
But I’m sure my sparring partner on this issue appreciates your third party, Forum refereeing.
There are objective measurements and tally sheets to determine who is better. As I said, the differences are razor thin.
###
Then call these restaurants the winner of an objective culinary competition, not “the finest restaurants in the world”, ranked by number. I have no problem with competitions such as this, perhaps my issue is with the FOdd MEdia or maybe the headline writer for this piece.
And “razor thin” difference in even a supposedly objective competition are going to be completely indistinguishable to even the most discriminating diner.
I’m just pointing out a fact. It may be helpful as to why you get pointed remarks back at you.
Some people are counter-snobs, like “reverse racism”. I ran into a Wal-Mart snob on this forum not so long ago. Chips on shoulders just because it’s not your thing is not pretty.
Well, I’ve dinned at many of the restaurants on the list but honestly it is a subjective thing.
I like Manresa but I’d probably eat at Forbes Mill, Sent Sovi or The Plumed Horse if I’m buying. Then again there a few other restaurants in the area I like.
And when it comes to the French Laundry I’d rather eat somewhere else if I’m buying, such as Auberge du Soleil.(Mostly because of the Wisteria Trees, the balcony dinning and there is a larger Hunting Dinning Room Table at the entrance which was designed by Michael Taylor and the friend I usually take with me has the same table by him in her home)
Great Restaurants but like for different reasons and I can think of a few that aren’t on here that I would include but I didn’t make the list.
“It’s not an insult to say that your opinion is uninformed.
Have you ever worked the line in a fine dining restaurant?”
###
Internationally, I’ve eaten at some “best in the world” restaurants.
What does me having worked the line at a fine restaurant have to do with me disputing the title of the “World’s Top Restaurant”?
Are these overblown ratings about the patrons or the staff?
I've spent most of my time at restaurants in kitchens, fine dining and USAF both. I was able to take my fine-dining cooking experience to the airmen I cooked for.
Of course, cooking for 1500 airmen, 4 times a day is very different than cooking for 120 covers all night.
/johnny
“Chips on shoulders just because it’s not your thing is not pretty.”
#####
Mirrors are helpful things, too, OlLineAdviceDispenser.
It never made money, but was supported by the cookbooks, lectures, and demonstrations.
They took reservations one day a year for the upcoming season. Had two million requests - could serve 8,000 covers a season. Chefs from around the world would come just to work there. Would have up to 42 chefs working in that small place at a time.
Won Best Restaurant in the World in 2006, 2007, 2008, and 2009, before dropping to #2 in 2010.
feh... how can anyplace be listed even in the top 100 if they don't serve steak???
You know, I saw the Bourdain episode on it, and vaguely remember him saying ‘get here while you can’.
Didn’t get there while I could.:(... did you?
Give me a small restaurant where the owner is the chef and is very much interested in serving you the finest as if it were his home dining room.
Who the hell has ever heard of sea bream? If I want good grub, I’ll go to Berns in Tampa and get a fat assed steak or better yet, cook at home..
How much for one that's never been broken?
I don't remember the last time I paid for a restaurant meal. If I'm going to have to pay, I'd rather hit the markets and cook for myself. Saves lots of $$s. There are advantages in having a live-in chef in the house. ;)
At most, trying a restaurant where I'm not owed a comp, I'll hit the bar, and order a drink and a couple of amuse bouche to try the food. That can still run $40+ in some places.
/johnny
And people that know about sea bream have heard of it.
But I think this thread is about fine dining and not grub. ;)
/johnny
No, no, no. On the current *50* list, and counting the last eighteen months, I've eaten at #6 (Per Se), #19 (Le Bernardin), and #25 (Daniel - like Per Se, a definite keeper). Of course, the food always tastes better with good friends instead of clients, and when somebody else is paying.
I don't live on the West Coast (haven't since junior high), but when I'm in Northern California I've tried unsuccessfully to get a reservation at The French Laundry ever since The Soul of a Chef: The Journey to Perfection was published. It's the book that introduced the ordinary world to Thomas Keller.
I dined at the Quilted Giraffe during its flash-of-glory days, and likely another dozen restaurants that flashed onto this list, flashed off it, and closed. I dined at Lutèce back in the early 1980s, when it was still, well, Lutèce (and still open).
However, some of the finest meals - or specific appetizers, entrees, or desserts - came from restaurants or even diners that will never gain recognition on lists like these.
“The luxe of the table is the joy you find around it.”—Michel Bras Smoked avocado ceviche
Haven’t been but I’m going snowboarding in Europe this season so I’ll try to make there.
Haven’t been but I’m going snowboarding in Europe this season so I’ll try to make there.
Go for it. That’s why there are so many choices. And people that know about sea bream have heard of it.
But I think this thread is about fine dining and not grub. ;)
Lighten up there Francis. I don’t know how in Obamas world people can afford Outback. I’ve been to fine dining. Its sad most aren’t afforded those opportunities. Quit bogarting the thread dude. You look like an out of work sous chef. Guarneschelli is a personal friend who has cooked in my home, but I wouldn’t pay her prices.
I have worked in a restaurant, but I never realized how hard the work was in a GREAT restaurant until I wanted Anthony Bourdain try to do his old job at Brasserie Les Halles (I think...) on “No Reservations.” He was too soft!
Apparently, you make your name at a young age, or not at all.
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