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!
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