Monthly Archives: April 2013

World’s 50 Best Restaurants 2013 List From San Pellegrino – brought to us by Eater National


Happy Tuesday good foodie friends,

Here is another great list that I wanted to share with you brought to us by Monday, April 29, 2013, by Paula Forbes
World’s 50 Best Restaurants 2013 List From San Pellegrino

The World’s 50 Best Restaurants list has been announced, and the big news is of course that Noma’s three year reign as the number one restaurant in the world has come to an end. That title now goes to El Celler de Can Roca in Girona, Spain. Noma holds tight at second, while third goes to Massimo Bottura’s Osteria Francescana. For those of you playing along at home, the list that leaked earlier today was correct.

The United States went down from eight entries to six this year, losing Ssam Bar (#37 last year; David Chang isn’t even in London) and Manresa (#48 last year). However, Eleven Madison Park made major strides as the highest-ranked US restaurant, coming in at number five (up from 10 last year).

1. El Celler de Can Roca
Location: Girona, Catalonia, Spain.
Chef: Juan Roca
Rank Last Year: 2
Michelin Star Rating: Three
Year Established: 1986
Fun Fact: The restaurant is the work of the three Roca brothers. Joan is the head chef, his little brother Joseph is the sommelier, and the youngest of the brothers, Jordi is the pastry chef. The Rocas are coming out with a brand spanking new cookbook this year, and, oh yes, this is the first year their restaurant has taken that coveted number one slot.

Location: Copenhagen
Chef: René Redzepi
Rank Last Year: 1
Michelin Star Rating: Two
Year Established: 2004

3. Osteria Francescana
Location: Modena, Italy
Chef: Massimo Bottura
Rank Last Year: 5
Michelin Stars: Three
Year Established: 1995
4. Mugaritz
Location: San Sebastián, Spain
Chef: Andoni Aduriz
Rank Last Year: 3
Michelin Star Rating: Two
Year Established: 1998
Fun Fact: When you sit down at Mugaritz, you have to choose between two experiences: “Submit Yourself” and “Rebel.”

5. Eleven Madison Park
Location: New York City,
Chef: Daniel Humm
Rank Last Year: 10
Michelin Star Rating: Three
Year Established: 1998

Location: Sao Paulo, Brazil
Chef: Alex Atala
Rank Last Year: 4
Michelin Star Rating: N/A
Year Established: 1999
Fun Fact: Atala used to be a DJ.

7.Dinner by Heston Blumenthal
Location: London
Chef: Heston Blumenthal
Rank Last Year: 9
Michelin Star Rating: One
Year Established: 2011

Location: San Sebastián, Spain
Chef: Juan Mari Arzak
Rank Last Year: 8
Michelin Star Rating: Three
Year Established: 1897
Fun Fact: Arzak’s daughter Elena, who also cooks at Arzak, won the S. Pellegrino Best Female Chef award for 2012.

9.Steirereck Restaurant
Location: Vienna, Austria
Chef: Heinz Reitbauer
Rank Last Year: 11
Michelin Star Rating: Two
Year Established: 1970

10. Vendôme
Location: Bergisch Gladbach, Germany
Chef: Joachim Wissler
Rank Last Year: 23
Michelin Star Rating: Three
Year Established: 2000

11. Per Se, New York City, USA
12. Frantzén/Lindeberg, Stockholm, Sweden
13. The Ledbury, London, UK
14. Astrid y Gastón, Lima, Peru
15. Alinea, Chicago, USA
16. L’Arpège, Paris, France
17. Pujol, Mexico City, Mexico
18. Le Chateaubriand, Paris, France
19. Le Bernardin, New York City, USA
20. Narisawa, Tokyo, Japan
21. Attica, Melbourne, Australia
22. Nihonryori RyuGin, Tokyo, Japan
23. L’Astrance, Paris, France
24. L’Atelier Saint-Germain de Joël Robuchon, Paris, France
25. Hof Van Cleve, Kruishoutem, Belgium
26. Quique Dacosta, Dénia, Spain
27. Le Calandre, Rubano, Italy
28. Mirazur, Menton, France
29. Daniel, New York City, USA
30. Aqua, Wolfsburg, Germany
31. Biko, Mexico City, Mexico
32. Nahm, Bangkok, Thailand
33. The Fat Duck, Bray, UK
34. Fäviken, Järpen, Sweden
35. Oud Sluis, Sluis, Netherlands
36. Amber, Hong Kong, China
37. Vila Joya, Albufeira, Portugal
38. Restaurant Andre, Singapore
39. 8 1/2 Otto E Mezzo Bombana, Hong Kong, China
40. Combal.Zero, Rivoli, Italy
41. Piazza Duomo, Alba, Italia
42. Schloss Schauenstein, Fürstenau, Switzerland
43. Mr & Mrs Bund, Shanghai, China
44. Asador Etxebarri, Atxondo, Spain
45. Geranium, Copenhagen, Denmark
46. Mani, São Paulo, Brasil
47. The French Laundry, Yountville, USA
48. Quay, Sydney, Australia
49. Septime, Paris, France
50. Central, Lima, Perú

Sustainable Restaurant Reward: Narisawa, Tokyo, Japan
World’s Best Female Chef: Nadia Santini
One to Watch Restaurant: The Test Kitchen, Cape Town, South Africa
Lifetime Achievement Award: Alain Ducasse
Highest New Entry: Attica, Melbourne, Australia
Best Restaurant in Asia: Narisawa, Tokyo, Japan
Chef’s Choice Award: Alinea, Chicago, USA
Highest Climber: Astrid y Gastón, Lima, Peru
Best Restaurant in South America: D.O.M., Sao Paolo, Brazil

Chicken Sorpresa (surprise)

Chicken Sorpresa (surprise).

2013 Golden Plates – best Vancouver Restaurants – brought to us bye the Georgia Straight

Good day fellow foodie friends…..

Congratulations to all of the top rated restaurants, eateries and food related shops in Vancouver brought to us by Golden Plates- The Georgia straight.
This listing covers many aspects and dining scenarios as well as bakeries, cooking stores and our changing interests depending on occasions and our hearts……


Golden Plates awards list – Georgia Straight- click here
Best chef
David Hawksworth
Rob Feenie
Marc-André Choquette

Best restaurant overall
Chambar Restaurant, 562 Beatty
Hawksworth Restaurant, 801 W. Georgia
Tableau Bar Bistro, 1181 Melville

Best fine dining restaurant
Hawksworth Restaurant, 801 W. Georgia
Chambar Restaurant, 562 Beatty
Bishop’s, 2183 W. 4th

Best mid-price restaurant
Tableau Bar Bistro, 1181 Melville
Fable, 1944 W. 4th
Cactus Club Cafe, Various Locations

Best budget restaurant
White Spot, Various Locations
La Taqueria, Various Locations
Save On Meats, 43 W. Hastings

Best hotel restaurant
Hawksworth Restaurant, 801 W. Georgia
YEW Restaurant + Bar, 791 W. Georgia
Tableau Bar Bistro, 1181 Melville

Best resort restaurant
The Pointe Restaurant at the Wickaninnish Inn, 500 Osprey Lane, Tofino
Araxi Restaurant + Bar, 4222 Village Square, Whistler
The Wildflower Restaurant @ Fairmont Chateau Whistler, 4599 Chateau Blvd., Whistler

Best casino for eats
Tramonto at River Rock Casino Resort, 8811 River Rd.
Edgewater Casino, 311–750 Pacific Blvd. S.
Grand Villa Casino, 4331 Dominion St., Burnaby

Best view restaurant
The Boathouse Restaurant, Various Locations
Seasons in the Park, 405 West 33rd Avenue (Queen Elizabeth Park)
Cactus Club Cafe, 1790 Beach

Best restaurant interior design
Black + Blue, 1032 Alberni
Hawksworth Restaurant, 801 W. Georgia
Killjoy Barbers, 106–1120 Hamilton

Best restaurant atmosphere
Tableau Bar Bistro, 1181 Melville
Chambar Restaurant, 562 Beatty
Cactus Club Cafe, Various Locations
Clough Club, 212 Abbott
Fable, 1944 W. 4th

Best restaurant service
Bishop’s, 2183 W. 4th
Hawksworth Restaurant, 801 W. Georgia
Fable, 1944 W. 4th
Tableau Bar Bistro, 1181 Melville

Best restaurant for a working lunch
Tableau Bar Bistro, 1181 Melville
Cactus Club Cafe, Various Locations
Meat & Bread, 370 Cambie

Most romantic restaurant
Seasons in the Park, 405 West 33rd Avenue (Queen Elizabeth Park)
Chambar Restaurant, 562 Beatty
Tableau Bar Bistro, 1181 Melville

Best kid-friendly restaurant
White Spot, Various Locations
Little Nest, 1716 Charles
Red Robin, Various Locations

Best place for food on campus
Mahony & Sons Public House, 5990 University Blvd., UBC
The Delly, 6138 Student Union Blvd., UBC
Pie R Squared, 6138 Student Union Boulevard

Best catering company
The Butler Did It Catering, 620 Clark Drive
Lazy Gourmet, 1605 W. 5th
Culinary Capers, 1545 West 3rd Avenue

Best chain restaurant
Cactus Club Cafe, Various Locations
Earls Restaurant, Various Locations
Joey Restaurants, Various Locations

Best eatery with live entertainment
Library Square Public House, 300 W. Georgia
East is East, Various Locations
The Libra Room, 1608 Commercial

Best pre-theatre restaurant
Chambar Restaurant, 562 Beatty
Siena, 1485 W. 12th
Cibo Trattoria, 900 Seymour

Best pre-game restaurant
Shark Club, Various Locations
Library Square Public House, 300 W. Georgia
Chambar Restaurant, 562 Beatty

Best restaurant for watching the game
Shark Club, Various Locations
Boston Pizza, Various Locations
Earls Restaurant, Various Locations

Best restaurant for people-watching
Earls Restaurant, Various Locations
Havana, 1212 Commercial
Cactus Club Cafe, Various Locations
Tableau Bar Bistro, 1181 Melville

Best restaurant for hot male servers
Rodney’s Oyster House, Various Locations
Cactus Club Cafe, Various Locations
Earls Restaurant, Various Locations

Best restaurant for hot female servers
Cactus Club Cafe, Various Locations
Earls Restaurant, Various Locations
Joey Restaurants, Various Locations

Best restaurant patio
Dockside Restaurant, 1253 Johnston Street
Tap & Barrel Restaurant, 1 Athletes Way
Cactus Club Cafe, Various Locations

Best restaurant in which to hang out on a rainy day
Burgoo, Various Locations
The Naam Restaurant, 2724 W. 4th
Oakwood Canadian Bistro, 2741 W. 4th

Best restaurant in which to hang out on a sunny day
Local Public Eatery, 2210 Cornwall
The Boathouse Restaurant, Various Locations
Dockside Restaurant, 1253 Johnston Street
Tap & Barrel Restaurant, 1 Athletes Way

Best restaurant for a first date with somebody you met online
Cactus Club Cafe, Various Locations
Earls Restaurant, Various Locations
Tableau Bar Bistro, 1181 Melville

Best restaurant for a 3 a.m. meal
The Naam Restaurant, 2724 W. 4th
Denny’s Restaurant, Various Locations
Lucy’s Eastside Diner, 2708 Main

Best restaurant to cure a hangover
Bon’s Off Broadway, 2451 Nanaimo
The Red Wagon, 2296 E. Hastings
Denny’s Restaurant, Various Locations

Best all-you-can-eat restaurant
Shabusen Yakiniku House, 202–755 Burrard
Tanpopo Japanese Restaurant, 1122 Denman
All India Sweets & Restaurant, 6507 Main

Best hole in the wall
Hawker’s Delight, 4127 Main
The Red Wagon, 2296 E. Hastings
The Narrow Lounge, 1898 Main

Best food truck
Tacofino, Various Locations
Mom’s Grilled Cheese Truck, Howe and W. Georgia
Japadog, Various Locations

Best food court
Pacific Centre, 701 West Georgia Street
Metropolis at Metrotown, 4700 Kingsway, Burnaby
Richmond Centre, 6551 No 3 Rd, Richmond

Best takeout/delivery
The Noodle Box, Various Locations
Panago, Various locations
Hon’s Wun-Tun House, Various Locations

Best bakery for pastries
Fratelli Bakery, 1795 Commercial Drive
Thomas Haas Chocolates & Patisserie, Various Locations
Thierry, 1059 Alberni

Best bread bakery
Terra Breads, Various Locations
COBS Bread, Various Locations
Uprising Breads Bakery, Various Locations

Best gluten-free bakery
Panne Rizo Bakery Cafe, 1939 Cornwall
The Gluten Free Epicurean, 633 E. 15th ave
Edible Flours, 2280 W. Broadway

Best Deli
Oyama Sausage Company, 126 1689 Johnston St., Granville Island
La Grotta Del Formaggio, 1791 Commercial
Santa Barbara Market, 1322 Commercial Dr

Best butcher
Windsor Quality Meats, 4110 Main Street
Save On Meats, 43 W. Hastings
Big Lou’s Butcher Shop, 269 Powell St
Jackson’s Meat and Deli, 2214 West 4th Avenue

Best specialty cheese store
Les Amis du Fromage, Various Locations
Benton Brothers Fine Cheese, Various Locations
La Grotta Del Formaggio, 1791 Commercial

Best grocery store café
Whole Foods Market, Various Locations
Urban Fare, Various Locations
Meinhardt Fine Foods, 3002 Granville

Best farmers market
Trout Lake Farmers Market
Kitsilano Farmers Market
Granville Island Farmers Market

Best cooking store
Ming Wo, Various locations
The Gourmet Warehouse, 1340 E. Hastings
Cookworks, 1548 West Broadway

Best professional culinary school
Pacific Institute of Culinary Arts, 1505 W. 2nd
Vancouver Community College Downtown, 250 W. Pender
The Dirty Apron Cooking School, 540 Beatty

Best place for casual cooking classes
The Dirty Apron Cooking School, 540 Beatty
Pacific Institute of Culinary Arts, 1505 W. 2nd
Pastry Training Centre of Vancouver, 818 Renfrew Street


Best breakfast
Medina Cafe, 556 Beatty
The Red Wagon, 2296 E. Hastings
Sophie’s Cosmic Cafe, 2095 W. 4th

Best bagel
Solly’s Bagelry, Various Locations
Siegel’s Bagels, Various Locations
Benny’s Bagels, 2505 W. Broadway

Best brunch
Medina Cafe, 556 Beatty
Tableau Bar Bistro, 1181 Melville
Fable, 1944 W. 4th

Best appetizers
Cactus Club Cafe, Various Locations
Fable, 1944 W. 4th
Bin 941, 941 Davie

Best burger
Vera’s Burger Shack, Various Locations
Roomers’ Burger Bar, Various Locations
Fatburger, Various Locations
White Spot, Various Locations

Best veggie burger
The Naam Restaurant, 2724 W. 4th
White Spot, Various Locations
Vera’s Burger Shack, Various Locations

Best comfort food
Burgoo, Various Locations
White Spot, Various Locations
The Naam Restaurant, 2724 W. 4th

Best pub food
Irish Heather Gastropub, 210 Carrall
St. Augustine’s, 2360 Commercial
The Charles Bar, 136 W. Cordova
Yaletown Brewing Company, 1111 Mainland

Best bistro
Tableau Bar Bistro, 1181 Melville
Bistro Pastis, 2153 W. 4th
Les Faux Bourgeois, 663 E. 15th

Best diner
Save On Meats, 43 W. Hastings
The Red Wagon, 2296 E. Hastings
The Templeton, 1087 Granville
Lucy’s Eastside Diner, 2708 Main

Best tapas
La Bodega Restaurante & Tapas Bar, 1277 Howe
Bin 941, 941 Davie
Espana, 1118 Denman

Best wings
Wings Tap & Grill, Various Locations
Earls Restaurant, Various Locations
Cactus Club Cafe, Various Locations
Phnom Penh Restaurant, 244 E. Georgia

Best barbecue
Memphis Blues Barbeque House, Various Locations
Peckinpah, 2 Water
Hog Shack Cookhouse, 160–3900 Bayview St., Richmond
Re-Up BBQ, 700 Hornby

Best fries
Fritz European Fry House, 718 Davie
McDonald’s, Various locations
Belgian Fries, 1885 Commercial

Best poutine
Fritz European Fry House, 718 Davie
La Belle Patate, 1215 Davie
Belgian Fries, 1885 Commercial

Best tacos
La Taqueria, Various Locations
Tacofino, Various Locations
Chronic Tacos, Various Locations

Best fish and chips
Go Fish, Various Locations
Pajo’s, Various Locations
C-Lovers Fish & Chips, Various Locations

Best hot pot
Fatty Cow Seafood Hot Pot, 5108 Victoria
Landmark Hot Pot House, 4023 Cambie
Posh Sukiyaki Restaurant, Various Locations

Best seafood
Blue Water Cafe + Raw Bar, 1095 Hamilton
Sandbar Seafood Restaurant, 1535 Johnston
COAST Restaurant, 1054 Alberni

Best fish/shellfish
Rodney’s Oyster House, Various Locations
Blue Water Cafe + Raw Bar, 1095 Hamilton
COAST Restaurant, 1054 Alberni

Best pizza by the slice
Flying Wedge Pizza, Various Locations
Uncle Fatih’s Pizza, Various Locations
FreshSlice, Various Locations

Best pizza takeout/delivery
Panago, Various locations
Uncle Fatih’s Pizza, Various Locations
Pizzeria Farina, 915 Main

Best dine-in pizza restaurant
Nicli Antica Pizzeria, 62 E. Cordova
Rocky Mountain Flatbread Co., Various Locations
Pizzeria Farina, 915 Main

Best nose-to-tail dining
Wildebeest, 120 W. Hastings
Fable, 1944 W. 4th
forage, 1300 Robson

Best steak
Keg Steakhouse & Bar, Various Locations
Hy’s Encore, Various Locations
Gotham Steakhouse & Cocktail Bar, 615 Seymour

Best chicken
Nando’s, Various Locations
Swiss Chalet, Various Locations
Cactus Club Cafe, Various Locations

Best sushi
Tojo’s, 1133 W. Broadway
Toshi Sushi, 181 E. 16th
Miku Restaurant, 1055 W. Hastings

Best izakaya
Hapa Izakaya, Various Locations
Guu, Various Locations
Kingyo Izakaya, 871 Denman

Best ramen
Kintaro Ramen, 788 Denman
Hokkaido Ramen Santouka, 1690 Robson
Motomachi Shokudo, 740 Denman St

Best noodles
Peaceful Restaurant, Various Locations
The Noodle Box, Various Locations
Legendary Noodle, Various Locations

Best dim sum
Sun Sui Wah Seafood Restaurant, Various Locations
Kirin Seafood Restaurant, Various Locations
Pink Pearl Chinese Restaurant, 1132 E. Hastings

Best salads
Cactus Club Cafe, Various Locations
Earls Restaurant, Various Locations
The Naam Restaurant, 2724 W. 4th

Best sandwiches
Meat & Bread, 370 Cambie
Finch’s Tea & Coffee House, 353 W. Pender
La Grotta Del Formaggio, 1791 Commercial

Best soups
Burgoo, Various Locations
liquids + solids cafe & market, 1530 Venables
The Stock Market, 147-1689 Johnston, Granville Island
Whole Foods Market, Various Locations

Check the link above for the complete list!
Thank you Foodies and Georgia Straight.
You Gotta Try This!

20 Chefs to follow on Twitter – Brought to us by Huffington Post Canada

Happy Friday happy foodie friends!
Look at this great list if chefs to follow on twitter or online brought to us by our friends at Huffington Post! Thank Huffington Post, I agree!
Huffington post article, Click here

Chuck Hughes
WHO: Montrealer Chuck Hughes is the host of Chuck’s Day Off on the Food Network and proprietor of Garde Manger and LeBremner restaurants.
TWEETS ABOUT: Lots of food pics, thanks to his active Instagram account.
FOLLOW: @chucksdayoff

Douglas McNish:
WHO: Douglas McNish is a vegan chef living in Toronto who helps restaurants develop plant-based menu options. He is the author of the cookbook Eat Raw, Eat Well.
TWEETS ABOUT: His weekly menus at the Evergreen Brick Works farmers market, favourite vegan products, and his various food projects and classes.
FOLLOW: @DougMcNish

Jamie Kennedy
WHO: A pioneer of the local food movement in Canada, Jamie Kennedy runs a restaurant, Gilead, and a cafe and catering business out of the Gardiner Museum in Toronto.
TWEETS ABOUT: The daily offerings at Gilead, as well as food articles and events he finds interesting.
FOLLOW: @ChefJKennedy

Jennifer McLagan
WHO: Jennifer McLagan is the author of a trio of meat-centric cookbooks: Bones, Fat, and Odd Bits.
TWEETS ABOUT: Food articles she enjoys, back-and-forths with other foodies like @naomiduguid, and pics of favourite meals.
FOLLOW: @JenniferMcLagan

Mark McEwan
WHO: Mark McEwan is most recognizable as the head judge on Top Chef Canada on the Food Network, but he’s also the chef and owner of several popular Toronto restaurants, including North 44 and Bymark, and the McEwan gourmet grocery store.
TWEETS ABOUT: McEwan comments on Top Chef drama, and replies to customers of his various restaurants — he wants to know what you ate!
FOLLOW: @Chef_MarkMcEwan

Joshna Maharaj
WHO: Joshna Maharaj is a Toronto chef, writer and good-food activist. Her causes include working with Slow Food Toronto and advocating for better-quality and healthier hospital food.
TWEETS ABOUT: Everything from what she’s making for dinner at home to public policy on food.
FOLLOW: @joshnamaharaj

Sarah Kramer
WHO: Sarah Kramer is a veritable vegan superstar—she was named the World’s Coolest Vegan by Herbivore Magazine. The Victoria resident has authored several popular cookbooks and shows off her vegan cooking skills on TV and at food festivals.
TWEETS ABOUT: Her vegan store, Sarah’s Place, her dog Fergus, and her recent breast cancer diagnosis.
FOLLOW: @GoVeganDotNet

Susur Lee
WHO: Renowned Toronto-based chef Susur Lee has two restaurants in the city and one in Singapore, and still manages to jet around the world, if his Twitter stream is any indication.
TWEETS ABOUT: Lee tweets about his restaurants, but the food photos from his travels are the real draw here.
FOLLOW: @susurlee

David McMillan
WHO: David McMillan is the outspoken co-owner of a couple of Montreal’s hottest restaurants — Joe Beef and Liverpool House, alongside partner @fredmadeit. His large following includes fan @davidchang.
TWEETS ABOUT: Quirky food adventures and the latest happenings at his restaurants and new bar, Le Vin Papillon.
FOLLOW: @joebeef

Martin Picard
WHO: Chef Martin Picard, know for his wild Quebec cuisine and personality, is also an author and TV host but he’s most famous for his little empire of Au Pied de Cochon restaurants. He’s impressive enough to be followed on Twitter by culinary superstars like Daniel Boulud and Anthony Bourdain.
TWEETS ABOUT: Chummy words for fellow chefs and foodies, restaurant news and local musings. Tweets are from Picard and “la clique du PDC.”

Lynn Crawford
WHO: Lynne Crawford is the host of “Pitchin’ In” on the Food Network and Cooking Channel, and she keeps busy with her two Toronto spots — Ruby Watchoo and Ruby Eats — when she’s not touring the country learning about local fare.
TWEETS ABOUT: Previews of what’s on the menu at Ruby Watchoo and her work with Community Food Centres Canada.

David Rocco
WHO: The host of David Rocco’s Dolce Vita and Avventura and cookbook author punctuates his tweets with smatterings of Italian to match his signature cooking style.
TWEETS ABOUT: Lots of photos of what he’s eating lately, which all looks amazing.
FOLLOW: @DavidRoccosVita

Geoffrey Hopgood
WHO: Originally from Canada’s east coast, Geoffrey Hopgood is the owner and chef at Hopgood’s Foodliner, which serves refined versions of Nova Scotian favourites in Toronto’s Roncesvalles neighbourhood.
TWEETS ABOUT: The latest offerings at his restaurant—like boasting the first ramps of the season—and disappointment that Guy Fieri didn’t stop in for a donair when in the city recently.
FOLLOW: @chefhopgood

Bonnie Stern
WHO: Bonnie Stern is the food columnist for the National Post and the author of several cookbooks, including Friday Night Dinners and Bonnie’s Favourites.
TWEETS ABOUT: Her Post columns, food events around Toronto, and what’s going on at restaurants in the city.
FOLLOW: @BonnieStern

Roger Mooking
WHO: You may remember Roger Mooking as a member of ’90s Canadian soul band Bass is Base, but he’s also a restaurateur who’s hosted several cooking shows and released a cookbook, Everyday Exotic.
TWEETS ABOUT: Both his culinary and musical adventures—he has a new album coming out in June.
FOLLOW: @rogermooking

Paul Rogalski
WHO: Paul Rogalski, a proud Calgarian, is the owner and “chief culinary officer” of Rouge Restaurant, where he promotes ingredients produced locally.
TWEETS ABOUT: What’s up at Rouge and the new Bistro Rouge, and non-food tidbits and photos from his travel—most recently he visited the Grand Canyon.
FOLLOW: @ChefRogalski

Michael Smith
WHO: Among his other accomplishments, like a Food Network show and cookbooks, Michael Smith is the official food ambassador for Prince Edward Island, where he lives.
TWEETS ABOUT: Lots of food photos, news and daily recipe suggestions. His kids sure eat well!
FOLLOW: @ChefMichaelSmth

Craig Flinn
WHO: The chef/owner of Chives in Halifax and author of several cookbooks started his career apprenticing with another chef on this list, Michael Smith.
TWEETS ABOUT: Shares his plans for the menu at Chives but also promotes other Halifax eateries as a customer.
FOLLOW: @chefcraigflinn

Geoff Rogers
WHO: This Calgary chef is a contestant on Top Chef Season 3 and involved with Medium Rare Chef, a line of stylish apparel for chefs.
TWEETS ABOUT: Cooking, travel adventures, and the Calgary Flames.
FOLLOW: @Chef_Rogers

Carl Heinrich
WHO: Carl Heinrich owns and cooks at Richmond Station in Toronto, but is likely best known as the winner of the second season of Top Chef Canada.
TWEETS ABOUT: The current season of Top Chef, the food he’s working on at his restaurant, and props for other Toronto eateries.
FOLLOW: @ChefHeinrich

Have a great weekend!
You Gotta look at this!

The 38 Essential Burgers Across the Country- brought to us from Eater National

Hi happy foodie friends,
Another great list brought to us by the fine folks at Eater National /, thank you Eater National!


Eater National / link for full article, click here

There are thousands of decent-to-excellent hamburgers across the country, and getting the list down to mere 38 was not an easy task. So to start, the list was limited to new classics; decades-old landmarks were not considered. (That is, with the exception of In-N-Out. More on that in the map.) Much like the 38 Essential Restaurants lists on the local sites, the list has been tailored to allow for both geographic diversity and a variety of burger styles. The Burger 38 focuses on beef hamburgers: things like fries, shakes, and ambiance are nice but were not dealbreakers.

After composing a longlist of likely candidates, Eater consulted with a panel of curators consisting of television hosts, book authors, magazine editors, food writers of all stripes, current and former Eater editors, and other folks who are simply well-traveled burger fans. They didn’t agree on everything. In fact, more often than not, they disagreed on everything. When there was a general consensus on a restaurant, it either made the list or was vetoed. In other cases, the most passionate voices won out. Either way, true fans of the art form vouched for the burgers below.

If the panel couldn’t always agree on which restaurants to include in the 38, Eater certainly doesn’t expect you to do so. Take a deep breath and air your grievances in the comments.

Special thanks to all of those who helped inform this list: Andrew Zimmern, George Motz, Lockhart Steele, Kat Kinsman, Rachel Khong, Francis Lam, Josh Ozersky, Zach Brooks, Mike Thelin, Ben Leventhal, Amber Ambrose, Jennifer Zyman, Ari Bendersky, Allecia Vermillion, Lauren Hendrick, Kyle Nabilcy, Hannah Sayle, and current Eater editors.

And now, without further ado and in alphabetical order, the Eater National Burger 38.

(312) 929-4580

Map data ©2013 Google, INEGI, MapLink – Terms of Use

Eater National Burger 38SEE ONEALL

AU CHEVAL The cheeseburger at Au Cheval may look like a simple, griddled double patty burger, but don’t be fooled: this burger is what food writer Francis Lam calls “tremendous work, thin patty diner style magic.” Mike Thelin of Feast Portland calls it “the maximalist’s burger” while Bizarre Foods’ Andrew Zimmern adds it’s “worthy of all the accolades.”
[Photo: Au Cheval / Facebook]
(312) 929-4580

BERNIE’S BURGER BUS These burgers are served out of an old school bus, and accordingly the different options have names like “The Principal” (a classic burger with mayo, mustard, ketchup, pickle, onion, lettuce and roasted tomato) and “The Bully” (a double patty burger with the same toppings as the Principal, plus cheese). All of Bernie’s burgers are made with a custom Black Angus grind and homemade condiments, and Eater Houston editor Eric Sandler notes “They even make their own ketchup, and, unlike most ketchups, it’s good.”
[Photo: Bernie’s / Facebook]
(281) 386-2447

BOCADO Atlanta food writer Jennifer Zyman: “The Bocado burger stack is McDonald’s gone gourmet. Beauty in simplicity. Just two house ground patties, gooey American cheese, and a pickle on a buttery and crispy H&F Bread Co. bun. It’s supremely squishable and totally slutty.”
[Photo: Bocado / Facebook]
(404) 815-1399

THE BRINDLE ROOM The Brindle Room in the East Village serves a hamburger made from deckle, a heavily marbled section of the ribeye. According to food writer Josh Ozersky, it’s also the “best new-school burger in America…[it] synthesizes the best of old and new: specialty meat, squishy buns, intense seasoning, and cast-iron searing.”
[Photo: Brindle Room / Facebook]
277 E 10TH ST., NEW YORK, NY 10009
(212) 529-9702

BURGATORY Pittsburgh’s three-location Burgatory makes their patties from a custom all-natural blend of sirloin, chuck, brisket and short rib. Options include the Standard Deluxe, a steakhouse burger with red wine sauce, and the Farmer Brown, which is not only topped with an egg but also cheese and cured ham. The massively popular chainlet regularly has long lines, so do check their website’s NoWait section before going.
[Photo: Burgatory / Facebook]
(412) 781-1456

BURGER BAR If you’re looking for gourmet burgers, Hubert Keller is your man. With locations in Las Vegas and San Francisco, Eatocracy editor Kat Kinsman says that for a long time, Burger Bar was “my burger paradigm. It’s Hubert Keller quality ingredients and preparation, and a rare to the point of bleating patty with a hefty slab of foie and a slather of mustard…haunted my dreams for a goodly long time.” Eater Vegas editor Susan Stapleton adds that Burger Bar “really ushered in the burger restaurant era in Vegas.”
[Photo: Burger Bar / Facebook]
(702) 632-9394

BURGER GUYS According to Eater Houston editor Eric Sandler, “The Burger Guys success lies in the quality of their ingredients and the creativity of their toppings. That means 100%, hand-formed akahushi burger patties.” Houston food writer Amber Ambrose adds that it’s “criminal to eat one more done than medium here.” Do try the pate and daikon-topped Saigon burger; Sandler calls it “banh mi on a bun.”
[Photo: Burger Guys / Facebook]

BUTCHER & THE BURGER Plenty of restaurants on this list grind their meat in-house, but how many of them have a fully operational butcher shop on premise? Accordingly, Butcher & the Burger is all about customization: choose your meat blend, choose your seasonings (anything from regular old salt and pepper to curry-coconut-honey), choose your bun, choose your toppings (Benton’s bacon or sauteed foie, anyone?). Bonus: B&B makes breakfast burgers, served with eggs.
[Photo: Butcher & the Burger]
(773) 697-3735

THE COMPANY BURGER Who knows burgers better than Company Burger’s Adam Biderman? After working at Atlanta’s Holeman & Finch (also on the 38), Biderman headed home to New Orleans. He now makes what Feast Portland’s Mike Thelin calls his “favorite burger place.” Eatocracy’s Kat Kinsman adds, “They just give a gigantic and deep damn about the makeup of the meat and the buns are artful.” Bonus: you can get the burger with tater tots.
[Photo: Company Burger / Twitter]
(504) 267-0320

CRAIGIE ON MAIN Tony Maws may be best known for the tasting menus at his upscale Cambridge restaurant, but he’s making a name for himself in the burger world as well. Each night, Craigie on Main serves less than twenty of their off-menu burgers, which are made from a custom blend of three different cuts of meat, beef bone marrow and suet. Bizarre Foods host Andrew Zimmern calls it an “underrated burger” and Eater Boston’s Aaron Kagan calls it one of his top Boston-area burgers.
[Photo: the_sbk / Eater Boston Flickr Pool]
(617) 497-5511

EDZO’S BURGER SHOP According to burgerexpert and host of Burger Land George Motz, “Eddie Lakin is pretty passionate about burgers and got it right when he opened. Old school feel, new school quality.” How do you like your burgers? Edzo’s does both a griddled patty — thin and crispy — and a thick, juicy char burger.
[Photo: Edzo’s / Facebook]
(847) 864-3396

THE GOLDEN STATE The Golden State celebrates the foods of California, and obviously their burger is no exception: California beef cooked to order, California cheese, topped with bacon and arugula. The burger itself is char-grilled and served on brioche. Among the Golden State burger’s many fans: Midtown Lunch blogger and 38 curator Zach Brooks and, obviously, native Californian/burger-lover/human lava lamp Guy Fieri, who featured the restaurant on his show.
[Photo: djjewel / Flickr]
(323) 782-8331

GOOD DOG BAR & RESTAURANT The Good Dog burger is a riff on the Juicy Lucy-style cheeseburger; that is, the cheese (in this case, Roquefort) is inside the patty. This is a cheeseburger that is good enough that it actually inspired Philadelphia restaurant critic Craig LaBan to write a song about it. called “Cheeseburger, I Hold.” Yes, really.
[Photo: Good Dog Bar / Facebook]
(215) 985-9600

THE GRAPE Dallas bistro the Grape only serves its famous Classic Cheeseburger during Sunday brunch and on Monday evenings, but that’s enough to have earned it a cult following. According to former Eater Dallas editor (and current Eater Austin editor) Andrea Grimes, the burger at the Grape is both “super epic and so well executed.”
[Photo: The Grape / Facebook]
(214) 828-1981

THE GRIND The secret to the burgers at the Grind is their coal-fired ovens: their website says they’re “the first restaurant in the United States to utilize custom coal-fired ovens that cook at over 1,000 degrees.” All kinds of patties get fired on that hot, hot heat, including a steakhouse burger, the Nogales burger (with chorizo), a barbecue burger, and more.
[Photo: The Grind]
(602) 954-7463

GRÜNER Eater PDX editor Erin DeJesus calls this eight ounce, cooked-to-order patty “hands down the juiciest, best burger I’ve had” in Portland. The Grüner “hambürger” topped with choice of cheese, bread-and-butter pickles, Nueske’s bacon, arugula, and house-made ketchup.
[Photo: Gruner]
527 SW 12TH AVE, PORTLAND, OR 97205
(503) 241-7163

HOLEMAN & FINCH PUBLIC HOUSE There was not a more-endorsed burger among the Eater Burger 38 panelists than the Holeman & Finch burger. Eatocracy’s Kat Kinsman calls it “down, dirty, drunk food that unabashedly celebrates our basest burger impulses.” Eater co-founder Ben Leventhal says, “In modern burger times, this idea that a restaurant would only serve 24 burgers and only every night at 10 PM? Stone cold genius. It could be a McPatty between two pieces of cardboard and people would say it’s great. But, turns out, the burger plays. It’s a tuned-up classic all-American and in the setting, in the moment, it’s a true thing of beauty.” Bizarre Foods’ Andrew Zimmern loves it. What more needs to be said?
[Photo: Holeman & Finch / Facebook]
(404) 948-1175

HUNGRY CAT Lucky Peach managing editor Rachel Khong: “The pug burger [Ed: yes, “pug,” not “pub”] is a California-y tower of thin bun, fat patty, avocado, bacon, red onion, bleu cheese, and more. It arrives, on the plate, in two halves for you to assemble yourself—probably because it’d topple on the way to the table otherwise. Get an extra napkin because it’s shameful what you’ll do to your first.”
[Photo: Hungry Cat]
(323) 462-2155

HUSK Infamously blended with bacon (see a full rundown on what this entails), the burger at Sean Brock’s Husk in Charleston is a pilgrimage to be made by any burger fanatic. Eater co-founder and Curbed president Lockhart Steele says of the Husk burger, “Like everything at Husk, it sits in the pitch-perfect meeting place of high/low. Sublime.”
[Photo: Husk]
(843) 577-2500

IN-N-OUT BURGER In-n-Out was a controversial pick for this list. On the one hand, some panelists firmly believe it’s overrated, and it’s technically too old to be included. On the other hand, how can you have a burger list without In-n-Out? Taking their recent Texas expansion and general zeitgeisty flavor into account, they’ve been allowed a pass on the “new classics” rule. Midtown Lunch’s Zach Brooks puts it thus: “Best fast food burger in the country for the price. The end.”
[Photo: russelljsmith / Flickr]
(800) 786-1000

KUMA’S CORNER Big fat burgers from an insanely popular, insanely loud metal bar in Chicago, Kuma’s corner is divisive in terms of ambience. Everyone loves the burgers, though: former Eater Chicago editor Ari Bendersky says it would be “blasphemous” to leave it off a list like the Eater Burger 38, while Andrew Zimmern of Bizarre Foods also gives it his seal of approval.
[Photo: toothrot / Flickr]
(773) 604-8769

LATIN HOUSE BURGER & TACO BAR The Mad Love burger is a big and juicy burger: over a half pound of a brisket, chuck, and sirloin blend served in a glazed brioche bun. The other option is the cheese-swathed Original with its “blanket of swiss, mozzarella, and provolone cheeses, 2 strips of pearwood smoked maple glazed bacon, sweet butter grilled Onions, Mushrooms, slices of Hass Avocado (when in season), Crema Mexicana, Avocado Lime sauce.” According to Burger Land host George Motz, who nominated the burger, owner Michell “Chef M” Sanchez is “a genius with burgers.”
[Photo: Latin House Burger / Facebook]
9565 SW 72 ST, MIAMI, FL 33173
(786) 564-5683

LURE FISHBAR Eater co-founder Ben Leventhal: “80-20 blend, special sauce, shredded lettuce, tomato, yellow American cheese, brioche bun. Comes correct. When we close our eyes and imagine the taste of the burger of our dreams, this is it.”
[Photo: slice / Eater NY Flickr Pool]
142 MERCER ST., NEW YORK, NY 10012
(212) 431-7676

MA’ONO FRIED CHICKEN & WHISKY You know a burger’s good when the restaurant changes its name and entire concept, but keeps the burger on the menu. The Spring Hill burger (named after the original concept) is smoked ground chuck, bacon, a custom American cheese, lettuce and a special sauce (obviously) between two English muffins. Seattle Met magazine Food & Drink Editor Allecia Vermillion tells Eater, “I’m guessing they will never take it off the menu.”
[Photo: Ma’Ono]
(206) 935-1075

MICHAEL’S GENUINE FOOD & DRINK Michael Schwartz at Michael’s Genuine serves up a Black Angus burger on a brioche bun, with optional house-smoked bacon. According to Eater Miami editor Ana Heretoiu, it’s a “reaaallyy good burger.” Schwartz has been serving at South Beach Wine and Food Festival’s Burger Bash for years — and sometimes, he wins.
[Photo: MGFD]
130 NE 40TH ST., MIAMI, FL 33137
(305) 573-5550

MINETTA TAVERN On the famous Black Label burger, Lockhart Steele: “At the high end, my personal favorite. Flavor overwhelms each time it is visited anew.” Andrew Zimmern: “One of my top 10.” Ben Leventhal: “It takes most burgers a whole lot of pomp and circumstance to get in range of where this guy wakes up.” Any questions?
[Photo: ulterior epicure / Eater NY Flickr Pool]
(212) 475-3850

MISSION BOWLING CLUB Lucky Peach Managing Editor Rachel Khong: “Reasons why this burger is the best: the patty is granulated, the buns have their tops cut off to perfect bun-to-ratio size. Anthony Myint espouses cooking beef in rendered beef fat. He is a wise man with a sound burger philosophy.”
[Photo: Mission Bowling Club / Facebook]
3176 17TH ST., SAN FRANCISCO, CA 94110
(415) 863-2695

NOPA Grassfed beef on a brioche bun, with optional cheese. (You want the cheese.) Eater SF editor Allie Pape says, “Nopa is my favorite white-napkin burger by a mile.” Bonus? It’s served til 1:00AM.
[Photo: Nopa / Instagram]
(415) 864-8643

THE OLD FASHIONED Madison food writer Kyle Nabilcy: “The Old Fashioned, and its thick pub-style burgers, has (since its opening in 2005) provided a gateway for a younger generation’s appreciation of Wisconsin supper club culture, and reminded an entire city that runny eggs on burgers are a very good thing. Mondays are two-for-one burger nights, and the crowd is bustling.”
[Photo: Old Fashioned / Facebook]
(608) 310-4545

OFF THE HOOF BURGERS Pat LaFrieda blends in the middle of Tennessee? Yes: locals in Arlington are buzzing about the Steakburger at Off the Hoof burgers, and local burger blog Best Memphis Burger gave it their first-ever perfect five star review. Also, it’s served on a croissant.
[Photo: Yelp]

OFF-SITE KITCHEN Don’t be deceived by simplicity: the basic order here consists of a quarter pound of house-ground Angus (chuck roll and shoulder), griddled onions, lettuce, tomato pickle and mayo. Eater co-founder and Curbed president Lockhart Steele calls it the “most perfect burger I’ve had in ages.”
[Photo: Lockhart Steele]
(214) 741-2226

P. TERRY’S P. Terry’s — the mini-chain with only six locations in Austin — makes a mighty fine classic California-style hamburger. The ethos of the business is somewhat atypical (and frankly, incredible) for a burger chain: small menu, locally-sourced whenever possible, no freezers, open kitchens, fresh cut french fries, pay above industry average, and no franchising whatsoever. Deeply loved by Austinites, at peak hours the drive-thrus often get so backed up they clog the already busy city streets. Do read this great interview with the founder/owner Patrick Terry; how many hamburger restaurant operators can claim that Eric Schlosser’s Fast Food Nation is their “bible” and “the mantra that we operate under”? It’s also worth noting the chain’s dedication to quality design by hiring renowned Austin architect Michael Hsu (see photos). —Raphael Brion, Editor, Eater National
[Photo: P. Terry’s / Facebook]
404 S. LAMAR BLVD., AUSTIN, TX 78704
(512) 473-2217

PALENA Eater National features editor Amy McKeever: “People have been losing their minds for years over former White House chef Frank Ruta’s cheeseburgers at Palena — and then they lost their minds some more in recent years when Ruta began offering it at brunch topped with a duck egg. This burger is a DC experience for sure.”
[Photo: Palena / Facebook]
(202) 537-9250

PARK BURGER Former Eater Denver editor Lauren Hendrick tells Eater, “When anyone asks me where they should go for a burger, I always recommend Park Burger.” Park Burger is a fast-casual restaurant with two locations, and their thin patty burgers are famous for a crispy crust. And they serve them in many, many ways: plain burgers can be customized with toppings like fried eggs or pancetta, or you can get one of their specialty burgers like the New Yorker (topped with sauerkraut, corned beef, swiss cheese and thousand island).
[Photo: Park Burger / Facebook]
1890 S PEARL, DENVER, CO 80210
(720) 242-9951

SHAKE SHACK Thoughtful food and thoughtful national expansion is the name of the game at Shake Shack, perhaps the most visible restaurant in the American burger renaissance. Andrew Zimmern of Bizarre Foods calls it “one of the best in its category,” and Zach Brooks of Midtown Lunch adds, “Every fast food burger should be salted like this, seared like this, and should come on a Martin’s Potato Roll. If it was half the price, the Shake Shack vs. In N Out Burger argument wouldn’t be an issue at all. Did I mention the Martin’s Potato Roll?” (Check out more on exactly what is in Shake Shack’s burger.)
[Photo: Shake Shack / Facebook]
(212) 889-6600

SKILLET DINER Two words: bacon jam. That’s the condiment served on the burger at food truck and now brick-and-mortar Seattle favorite Skillet Diner. Allecia Vermillion of Seattle Met magazine says it has “become a local classic.”
[Photo: Skillet / Facebook]
1400 E UNION ST., SEATTLE, WA 98122
(206) 420-7297

THE SPOTTED PIG No changes, no substitutions: April Bloomfield’s burger is chargrilled and served with Roquefort. Eatocracy’s Kat Kinsman calls it “monumental,” while Eater co-founder Ben Leventhal says, “I cannot express in words how much I love this burger. It is aggressive, it is daunting, and it is perfect.”
[Photo: The Spotted Pig]
314 W 11TH ST, NEW YORK, NY 10014
(212) 620-0393

VICTORY 44 Victory 44 was nominated for the 38 by Minneapolis resident and burger fan, Bizarre Foods host Andrew Zimmern. The burger is called the Perfect Burger for a reason: blended with frozen butter before being lightly cured, it’s a messy, juicy wonder.
[Photo: Victory 44 / Facebook]
2203 44TH AVE N, MINNEAPOLIS, MN 55412
(612) 588-2228

As always when I share these great lists from Eater National, it is solely their information and opinions and after I read it over felt that is was absolutely worth sharing.
For pictures and restaurant web links, click on the Eater link at the top of this list for the full access and article.
Thank again for sharing great information with us!

You Gotta Try This!

Bouchon Bakery

Bouchon Bakery – Yountville Napa, CA
Bouchon Bakery Yountville
6528 Washington Street
Yountville, California 94599
Daily, 7am-7pm

Bouchon Bakery home page- click here


Happy Wednesday great foodie friends……
One of the wonderful things about the Napa region is the absolute wonderment of so many wonderful flavors brought to us by award-winning wineries and award-winning chefs…..

Bouchon Bakery brought to us by Chef Thomas Keller (of famed French Laundry, Per Se and Bouchon bistro to name a few locations)


More on Chef Keller:
Thomas Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook writer. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997. The restaurant is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World.
In 2005, he was awarded the three star rating in the inaugural Michelin Guide for New York for his restaurant Per Se, and in 2006, he was awarded three stars in the inaugural Michelin Guide to the Bay Area for The French Laundry. He is the only American chef to have been awarded simultaneous three star Michelin ratings for two different restaurants.

what the bakery offers:
The boulangeries, the bakeries, of Paris are filled with the most extraordinary creations – the macaron, the croissant, the tart and any number of exquisite chocolate confections. These staples of Parisian daily life so inspired us that, after opening a Bouchon Bakery next to our Bouchon bistro in Yountville, we wanted to open one near our other restaurants in Las Vegas, New York City and Beverly Hills to bake the bread for them and to add an additional layer of cafe life to the areas that surround them.

From the minute you walk in the door your taste buds start watering as your eyes fill your mind with dreams of flavours that will melt gloriously in your mouth…….


The eyes wander from your side to side as you wish

couldn’t I try 1 of each?

Bakeries can be such a personal preference but every so often you happen upon one that starts right from the beginning of excellence in everything that goes into their creations….. Not only can you taste the love from the heart and the soul in each treat but also the highest quality of ingredients and pure freshness in each bite.


As I have mentioned in many blogs posts before we do truly eat starting from our eyes and that is what pulls you towards the treat that you want. As we were a big group we ordered many treats to share.


“Oh No’s”


Bread pudding & Lemon meringue tarts


“out of this world”- chocolate and salted caramel eclairs

….. Delectable……..

I missed the name of these wonderful little tastes of culinary heaven but I won’t forget the deep rich chocolate flavours, perfect with an espresso or why not while in wine country a nice Cabernet from the valley (Cabernet pairs perfectly with dark chocolate!)


Something lighter perhaps? – Oatmeal cookie


The bakery (patisserie) has also nicely packaged offerings that you can “grab & go” or give as a treat / gift to bring into the office or to a friends….


Last but not least, I did notice that Napa Valley seemed to be very “pet friendly” and this also is true of Bouchon….. Fido wasn’t forgotten and can also eat a treat in “gourmet” fashion.


….notice the flavour offered……

I recommend this bakery (patisserie) and am so pleased that I was able to finally experience one of Chef Keller’s fine eateries!

You Gotta Try This!

Bouchon Bakery on Urbanspoon

The Reef Runner

Bistro Jeanty (Napa, CA) – my review


Bistro Jeanty
6510 Washington Street
Yountville, CA 94599

Hi happy foodie friends…..
If you have the Napa wine region in your plans then a must try restaurant has to be Bistro Jeanty. If you don’t have Napa planned, then make plans……you won’t be disappointed.
The magic of this region of California touches all senses and truly warms the heart. The flavours of the Napa valley do not end at the grapebut actually just start at the grape!

Bistro Jeanty was our first stop for dinner on our first night.
After a great day wine testing (simple name for a taste bud tantalizing day) we had reservations at Chef Phillipe Jeanty’s bistro and were surely in for a treat.


When we arrived we were happily surprised to see Chef Phillipe sitting in his Bistro and welcome us with a smile!

I was thrilled to meet such a talented but truly humble and welcoming culinary icon….

Warm, comfortable, full of character bistro full of happy patrons enjoying a sip or a nosh.

The menu is seasonal and full of Chef Phillipe’s creations that suit the flavours of the valley…..
The staff were friendly and helpful and best of all knowledgable. They could explain every menu item with knowledge and recommend the perfect dish for you to enjoy…..they would absolutely also help you pair the perfect wine to pair with your meal.

click here for Bistro Jeanty’s menu

Tonight for me the waiter recommended the:
Crême de Tomate en Croute
Tomato soup in puff pastry $12.00 to start.
The restaurant is well known for this delectable creation and is proud to post the recipe on their website for you to try to prepare at home.
I wanted to post this for you in my review so you could get working on it right away…..



1⁄2 cup unsalted butter
1⁄2lb. Yellow onions-sliced
6ea. Garlic cloves
1ea. Bay leaf
1⁄2Tbl. Whole black peppercorns
1tsp. Dried thyme leaves
1/4cup tomato paste
2 1⁄2 lb. tomatoes-ripe, cored and quartered
1cup water (only use if tomatoes are NOT ripe and juicy)
4 cups heavy cream
2-4Tbl. Butter
salt to taste
1⁄2 tsp. Ground White Pepper
1lb. Puff pastry or store bought sheets
1ea. Egg-beaten with 1 Tblsp of water


Melt the 1⁄2 cup butter in a large stockpot over medium-low heat. Add the onions, garlic, thyme, bay leaf and peppercorns; cover and cook for about 5 minutes. Do not let the onions color. Add tomato paste and lightly “toast” the tomato paste to cook out the raw flavor then add tomatoes, and water if needed.

Simmer over low heat for 30-40 minutes, until the tomatoes and onions are very soft and broken down. Puree by passing through a food mill. A food mill works best however you may use a blender in batches or a handheld immersion blender until finished, the strain.

Return the soup to the pot. Add the cream, salt, white pepper and remaining butter to taste. Bring soup to a simmer the remove from heat. Allow the soup to cool for two hours or overnight – in the refrigerator.

Divide the soup among six 8-ounce soup cups or bowls. Roll out the puff pastry to 1/4 inch. Cut into 6 rounds slightly larger than your cups. Paint the dough with the egg wash and turn the circles, egg wash side down, over the tops of the cups, pulling lightly on the sides to make the dough somewhat tight like a drum. Try not to allow the dough to touch the soup. These may be made up to 24 hours in advance and covered with plastic in the refrigerator.

Preheat oven to 450 degrees.

Lightly paint the top of the dough rounds with egg wash with out pushing the dough down. Bake for 10-15 minutes, until the dough is golden brown. Do not open the oven in the first several minutes of cooking as the dough may fall.

Serve immediately.


I think the picture speak for themselves but just in case it’s not clear… The flavours were absolutely wonderful and the soup perfectly balanced.

The table also wanted to share some plates…..
Next up
Quenelles de Brochet
Pike dumplings with lobster sauce $14.50

The flavour of these perfectly done dumplings bathing in a lobster sauce / bisque was another delectable treat of rich mouth watering wonderment……

Next, my entree…..
Epaule de Porc
Slow roasted pork shoulder with butternut squash gratin ,brussels sprouts and lardons $24.50
I have to be honest, I am not nor have ever been a fan of butternut squash and especially brussels sprouts but somehow Bistro Jeanty prepared them in such a way that I enjoyed every bite of everything on my plate.


The pork shoulder was cooked perfectly and tender….the sauce accompanying the dish was rich and creamy, I truly enjoyed every bite.

Other meals at the table…..

Daube de Bœuf
Beef stew with mashed potatoes, buttered peas and carrots $19.50


Sole Meunière
Sole fillet with mashed potatoes lemon caper butter sauce $23.50


And….Filet au Poivre
Black Angus tournedos with a black pepper crust, haricots verts and a creamy mushroom sauce $38.50


I report smiles all around…. A great meal was had by all.
No meal is completed without a sweet treat, wouldn’t you all agree?

Crème Brûlée au Chocolat $10.50 Chocolate mousse crème brulee


Hidden right under the delectable caramelized sugar was a mouthwatering chocolate mouse and then the creme to balance the right amount of sweetness to balance the dessert.

Last but not least….
Bread Pudding $9.50
Warm rum and golden raisin bread pudding with vanilla ice cream


Though all of the desserts were excellent, this may have well been the star of the perfect finish….
Did I say last but not least? Well I might have because this last dessert was as much a sweet treat milk shake as it was a dessert….

This item was a special on the menu for the night so it will not be found on the menu link.
It was a chocolate bag filled with the house made strawberry shake……


All in all a perfect culinary journey for the evening and a restaurant I absolutely recommend if you are in the Napa region.
Accolades like this are why Bistro Jeanty may well be busy most all of the time, but continued creations from Chef Phillipe and his team are why you will keep coming back.


You Gotta Try This!

Bistro Jeanty on Urbanspoon

The Eater California Wine country Heat Map- Where to eat right now- brought to us by Eater National

Happy Monday happy foodie friends……

This post caught my eye as this rich bountiful wine region has so many great eateries…..which one or how many can we try?
Please read this article on Eater National to see where the current hot spotsare.
Eater National – click here for the list


CINDY PAWLCYN’S WOOD GRILL AND WINE BAR Third time’s a charm for celebrity chef Cindy Pawlcyn, who has reinvented this St. Helena restaurant from sushi bar to Mediterranean grill, finally settling on what she does best: California-fusion comfort foods that include Chinese chicken barbecue duck breast, crab rolls, vegetarian enchiladas, baby back ribs and buttermilk biscuits, wood-fired pizzas, and burgers. Locals just call it CP’s, and know that the eggplant fries (kept from a previous menu) are the best way to start the meal.

GOOSE & GANDER Seasonal cocktails are the biggest draw at St. Helena’s former Martini House restaurant. Bay Area mixologist Scott Beattie’s cocktails are kitchen-sink affairs with shiso, galangal, pickled veggies, and artisanal boozes that become drinkable works of art. Duck fat fries, polenta cakes and grilled burgers, and roasted bone marrow set a solid base for continued sipping. [Photo]
(707) 967-8779

THE THOMAS AT FAGIANI’S A downtown Napa bar that stood empty for decades got a multi-million dollar facelift to become one of the town’s hippest hangouts. NY’s AvroKo group (Public, Saxon + Parole) brings serious chef power with Brad Farmerie, who created a locally sourced, casual menu of burgers, roast chicken, and grilled Montery Bay squid along with a stand-out cocktail program. [Photo]

SPEAKEASY A favorite of industry folks, late-night revelers and anyone with serious munchies after midnight, this tiny bar and patio proffers calories-be-damned comfort food until 2 a.m. Best bets include lobster and bacon mac, Croque Madame, pork belly tacos and jalapeno poppers that come with a warning and a glass of milk.
(707) 776-4631

SPINSTER SISTERS A little bit of NYC in Sonoma County, chef Liza Hinman heads up the kitchen with wine guru Giovanni Cerrone and Eric Anderson (a local who’s involved with Prune NYC) working behind the scenes. The menu is broken into a series of sections: Bites ($2-$4) are exactly that; Charcuterie and Cheese Plates ($6-$16); Veggies ($5-$7); Small Plates ($7-$14) and Large Plates ($14-16). Each works beautifully as a single sonnet, or together as an epic poem. [Photo]

PIZZANDO More than a pizzeria and less than a white-tablecloth experience, Pizzando hits the sweet spot in between with impressive appetizers like oil-poached albacore; slow-braised pork shoulder with pickled plums, and caraway roasted squash draped with lardo (all $9). [Photo]

BRAVAS BAR DE TAPAS The Spanish-inspired menu is with brassy, bold flavors that leave no question that you’ll need a breath mint or two before getting familiar with friends or co-workers. Dishes include small plates of sardines, Iberico ham, calamari, quail with lavender, and heartier dishes grilled on a plancha. A new outdoor patio and bar beg for summer sangria sipping. [Photo]
(707) 433-7700

RAVENOUS CAFE & LOUNGE This hobbit-hole of a restaurant has only a handful of tables and barely a galley kitchen, but somehow manages to turn out rustic-luxe, farm-to-table eats including roasted tomatoes with fresh balls of mozzarella, basil pesto and pine nuts, crab cakes with cilantro aioli and roasted eggplant, fresh fish tacos, and mascarpone cheesecake with swirls of lemon curd. [Photo]
(707) 431-1302

PARISH CAFE With all of the easy of The Big Easy, Rob Lippincott’s New Orleans cafe draws you in with homey charm, Southern comfort and a menu that’s pure French Quarter. Open for breakfast and lunch Wednesday through Sunday, you’ll be hard-pressed to find more authentic Louisiana cooking this side of the mighty Miss. [Photo]
(707) 431-8474

CAFE LUCIA Tucked well back from the street, brother and sister team Manuel and Lucia Azevedo have brought the “Nova Cozinha Portuguesa” – or new Portuguese cuisine – of Manuel’s highly acclaimed La Salette restaurant in Sonoma to their northern neighbors. Many of the dishes will be familiar to La Salette regulars, including richly flavored Portuguese nose-to-tail “task” or tasting plates of tripe stew, blood sausage, pig’s feet terrine and sardine pate. [Photo]

BACKYARD This restaurant sources, literally, from chef-owner Daniel Kedan’s own backyard culinary gardens and those of his ranch and farming neighbors. The Ad Hoc alum opened his small community-focused restaurant with a relatively simple menu that relies on seasonal produce, foragers and whole-animal butchery as its foundation. [Photo]
(707) 820-8445

THREE SQUARES CAFÉ Josh Silvers transformed the former Syrah Bistro once again into Three Squares, re-envisioning it as a casual breakfast, lunch and dinner spot with a mix of homey comfort classics and a few “healthier” options after the chef-owner lost more than 30 pounds in 2012. [Photo]

GLEN ELLEN STAR With just eight dining tables and a handful of seats around the open kitchen, every inch of Glen Ellen Star is prime real estate. At the glowing heart of the restaurant: Chef Ari Weiswasser’s 650-degree custom-built wood oven that perfumes the entire block with its smoke. Combining classic French techniques, razor-focused attention to detail, and exotic Mediterranean and Middle Eastern spices in every dish, Glen Ellen Star hasn’t wasted any time getting up to speed. [Photo]
(707) 343-1384

SOCIAL CLUB RESTAURANT & BAR This Petaluma gathering spot lives up to its name. Executive Chef Steven Levine Bob Simontacchi creates a rustic American menu around a wood-fired oven and grill with smoked short ribs, grilled Angus hangar steak, Prather Ranch burgers and Sonoma fried chicken. [Photo]
(707) 238-0158

CAMPO FINA This casual wood-fired oven spot includes a large outdoor space with bocce and critically-acclaimed small plates such as octopus stew and crispy quail. For most of Healdsburg, it was love at first bite. Open for dinner daily, beginning at 5:30pm. [Photo]
(707) 395-4640

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Have a great day….
You Gotta Try This!

Barista Artistry – brought to us by Eater National

Happy Saturday great foodie friends….

I thought that this was to good to pass up sharing.
Look at the magic that this barista can do with steamed milk, froth and a toothpick ….
click here for the Video on Eater National

As I have always maintained, if you love what you do and it comes from your heart and soul…. Culinary magic happens….


I hope you enjoy the video as much as I did…..