Category Archives: Wanderlust – travel

Ululani’s Hawaiian Shaved ice- Maui, HI

Ululani’s Hawaiian Shave Ice



Dreaming of a cooling smooth wow treat in the heat? Ululani’s is a must try while in Maui!
A first I wasn’t sure I was going to try it as most shaved ice that I have had in the past usually has some larger ice chunks and be coarse in nature….. The flavor board is what enticed me and the overall experience sealed the deal!
This is truly the best shaved ice I have ever had…… Smooth and creamy textures and distinct and intense fresh flavors of the island were over the top!

I asked the very friendly staff what the best or most popular flavors were….. I was directed to the top flavors list and told that the papaya and mango was pressed freshly each day…. Add the coconut and the tropical flavor wow was just perfect!
The flavor choices are abundant and the options for toppings or add-ons was also very good…. I tried one with Haupia ice-cream (coconut) at the bottom of the ice or you could also add condensed milk poured over the top……


Pick your favourite flavor and enjoy! Make sure that you get a punch card, if you are with your family or friends you will fill it up quickly and after ten, you will get a freebie!
They offer a new size that isn’t on the menu board above micro is slightly smaller than the small but more than enough to satisfy your craving.

Then they put a fresh block of ice in the machine and the magic starts….. A few pokes into the ice to make way for the flavors and Hawaiian shaved ice is ready to go…….

mango, tigers blood (no, not really…just a mixture of yum flavors, and coconut topped with condensed milk!


blue raspberry with pink lemonade and vanilla


This is a perfect treat for young and older alike! Ululani’s is a double thumbs up!

You Gotta Try This!


Ululani's Hawaiian Shave Ice on Urbanspoon

22 ways to Eat and Drink your way through Fathers Day- by Eater Las Vegas

Hi good foodie friends,
Just a good article I found from Eater Las Vegas on great lunch or dinner plans for Father’s Day in Vegas!


Thank you Eater Las Vegas! And

22 Ways to Eat and Drink Your Way Through Father’s Day
Wednesday, Jun 12, 2013, by Susan Stapleton

Fuel up dad for Father’s Day with steaks, barbecue, beer and more as the holiday creeps up early this year. Restaurants have put together special tasting menus, additional hearty dishes and even a brunch special and sushi roll in honor of pops. Here, a look at 22 ways you can eat and drink your way through Father’s Day.


Bar + Bistro
107 E. Charleston Blvd., Las Vegas, NV 89104, USA
(702) 202-6060
Bar + Bistro has a Father’s Day cookout from 1 to 7 p.m. on Sunday that includes New York steaks, chicken drumsticks, country-style pork ribs, kielbasa sausage and all-beef hot dogs.
Rice & Company
Fogo de Chão
Central Michel Richard
PBR Rock Bar & Grill
Meatball Spot
Pizza Lounge
Tender Steak & Seafood
Strip House
Dos Caminos
T&T Tacos & Tequila
Fleming’s Prime Steakhouse & Wine Bar
Top of the World Restaurant
McCall’s Heartland Grill
Cantina Laredo
Poppy Den
Bouchon Bistro
Dom Demarco’s Pizzeria & Bar
Old Homestead Steakhouse
Gordon Ramsay Pub & Grill

click on the Eater Las Vegas link here for a full view of the restaurants

You Gotta Try This!

Napa- winery Elizabeth Spencer

Happy Tuesday great foodie friends.


This spring I had the pleasure of attending a work function in the wonderful Napa Yountville California region. I have always wanted to visit the area but never had made it before this spring.
Once you have visited this region (well if I am honest… And I am…. Once you visit ANY wine region) you feel a certain connection to the wines, the people and not to mention the need learn more about the age old art and magic created in the sips that we all enjoy!

The scenery and the views are enough to set you in the mood. Look on the Internet and then talk to your concierge or front desk person at your hotel or bed and breakfast… Make sure they have an objective view on which wineries to send you to and then when you are at a winery, ask them where else they suggest…. That is how we found the


of a boutique winery that I fell head over heals for!
Elizabeth Spencer

They are located at 1165 Rutherford Road, Rutherford, California 94573. We are just across the street from Rutherford Grill and Beaulieu Vineyards. Travel time is approximately one hour from San Francisco, Sacramento and Santa Rosa airports. Get Directions

Tasting Room Hours and Fees:
They are open daily from 10:00 am until 6:00 pm and, with 48-hour advance reservation, offer 9-10 am Early Flight and 6-7 pm Evening Cottage and Courtyard Tastings. Daily Charter Tastings are available in the Tasting Room for $20 and in our Courtyard for $25.


This gem of a winery is located in the original Rutherford post office.

A word from the Wine makers:
Our belief is that wine should be delicious and representative of its appellation of origin.

We make wines to drink — inviting wines that we and our friends (and by extension, our customers) truly enjoy.

The model for all of our wines is intensity without excess weight, purity, persistence and length.


We source fruit from a handful of dedicated growers and a dozen vineyard blocks.

Our growers provide us with continuity of high quality fruit, and we pay them fairly and reliably, in vintages of scarcity and excess.

In an era of corporate grape contracts, our long-term agreements consist simply of mutual high regard and a handshake. We make Cabernet Sauvignon from select vineyards in the Napa Valley. Our Chardonnay, Pinot Noir and Syrah come from the Sonoma Coast appellation. We produced very small quantities of Napa Valley Chardonnay, Mendocino Sauvignon Blanc, Chenin Blanc, Riesling and Sonoma Coast Rosé of Pinot Noir.

The tasting room is tasteful and full of friendly education from knowledgable staff.
The flavors of their small batch releases are so intense but smooth at the same time. A single drop of 2001 reserve Chardonnay from Elizabeth Spencer has won me back to the varietal grape when I had written it off so many years ago…


I classified this first few tastes of this great wine as “fun” and it was. Not your traditional heavy oaky flavors of your mom and dads Chardonnays but rather a cleaner finish and a freshness making each sip better than the next.

The next “Hit out of the park” wine for me was their 2009Spring Mountain Cabernet Sauvignon. This wine truly was a smile in a bottle. The smooth and deep rich flavors with a perfect finish were something that brought you back again and again to such a point it was the bottle (s) that we chose to take to dinner at Bistro Jeanty…. And to the delight of our work mates…
This wine was a winner and truly what pushed some of us into the decision to join their wine club.


The tasting room was un-pretentious and very comfortable. We were treated by Francesca who unfortunately had to go back to England…. She was a great help and a world of education about the valley, Elizabeth Spencer philosophy and wines….


If you get down to Napa, do yourself a favor and visit ES and discover the magical sips and intense but clean flavors and notes that ES aspire to share.




A perfect pairing…….

You Gotta Try This!


Bottega Ristorante – Napa Valley


Happy May long weekend great foodie friends,

While travelling through Napa I was very happy to have dinner plans at Bottega Ristorante! Napa is one great region for flavour magic. The wine region boasts some of most wonderful wines you may ever taste, what kicks it up several notches is being able to enjoy the fruits of the valley along with award winning food created by award winning chefs….

Bottegga did not not disappoint! On the contrary our taste buds were in true heaven.
From the minute you park and start walking towards the restaurant the “feel” of being somewhere special in the valley was present.

If you followed your nose it would take you along this path and lead you to the doorway to a great dinner.


The decor was warm and inviting featuring natural brick and warm natural woods. When you walk in the entrance you immediately see the bar/lounge on your left along with a great wrap around patio that looked truly inviting.
If you are lucky you will often see Chef Chiarello visiting tables either on the patio or anywhere in the dining room. The beauty of some of the top Napa restaurants is that the creating Chef is still often present. I think is is very important, I realize that the restaurant doesn't run on 1 person, but it definitely runs better when the head chef is still steering the success.
It is one thing to be a celebrity chef, but another level to be a celebrity chef that's first love is still running their restaurant and keeping the original presentation and flavours true to their creation.



We were a table of 5 and wanted to enjoy as many flavors as possible. We also decided to bring a wonderful wine from a boutique winery just down the road. The Napa restaurants work very well if you want to bring your own wine by charging a reasonable corkage fee, that many will wave if you also order a bottle from the restaurant.

First up Appies/ Primi

As always I asked the waiter, “what are the must haves?”

He was happy to oblige…
Green eggs and ham:
Caramelized prosciutto wrapped asparagus, crispy soft cooked egg, asparagus green garlic sauce and Cambazola cheese…



Tuna tataki:


Potato dough Raviolo with brown butter beat vinaigrette,
Candied hazelnuts, beet terra, citrus and fennel


Last appie/primi, Risotto Del Giorno A.Q.


Truly creamy and full of flavour…..

for our Entrée/Secondi
One of the first menu items from the original menu’s and once you’ve tasted it you can definitely see and taste why it is still on the menu without a doubt.
Smoked & Braised short ribs with polenta -speck polpette, espresso aggro dolce glaze, smokey jus


This dish exemplifies the most delectable layers of flavours and fall off the bone tenderness paired perfectly with the polenta-spec polpette (polenta balls) and such a wonderful glaze to dip them in.
This dish is a winner and a must try when, not if you come to Bottega Ristorante.

To accompany our flavour filled entree was preserved Meyer lemon spinach with garlic


And of course the wonderful taste of the Napa Valley…….


All in all a wonderful dinner exceeding expectations of all of our dinner party… Happy smiles all around. When the bill arrived we were surprised by the total amount being $192.00. We did split the “Primi” and the spinach as well as brought our own bottle of wine (but did pay a corkage fee) but felt that compared to may spots in the valley where you can spend much more….. It was a pleasant end to our already great dinner!

click here for a link to Bottega’s web page

Address: 6525 Washington Street
Yountville, CA (Napa Valley)
Phone: 707-945-1050

Chef Michael Chiarello’s Bottega Restaurant in Napa Valley has been named Best Newcomer by Zagat, Top 10 by Forbes, Top 20 by Esquire, and Top 100 Bay Area by Michael Bauer. In his new Bottega Cookbook, Michael stirs up 100 amazing recipes for Southern Italian specialties for the home cook and entertainer to enjoy, cooking as well as eating. It’s rich with more than 120 photographs that convey the Bottega experience in 224 pages of soulful Southern Italian-style flavor – Chef Chiarello at his best! Michael Chiarello’s fans have watched him on Top Chef Masters, the Food Network’s Easy Entertaining, Fine Living, and PBS. He’s an Emmy Award winner and
award-winning author.


You Gotta Try This!

Bottega on Urbanspoon

The 23 Hottest Doughnut Shops in America Right Now – brought to us from

Happy Wednesday Happy Foodie Friends!

The 23 Hottest Doughnut Shops in America Right Now

photo supplied by

Looking for a great donut / doughnut when your travelling the US?
Here is what’s trending across America according to, thank you as always for the trending and hot / heater maps in many foodie categories.

Again my only regret is that this does not include great Canadian donut / doughnut shops and I know we would rank high on these lists….. link for the whole article-click here

Here are 23 of the most buzzed-about specialty doughnut shops across the United States. What follows is a list of spots that have, for the most part, opened over the last twelve months. These include Umami founder Adam Fleischman’s doughnut concept inside a concept (& a Donut in Umamicatessen), two brand new fried-chicken-and-doughnut restaurants in Washington, DC (GBD and Astro Doughnuts) and a second location for Philadelphia’s iconic chicken-and-doughnut restaurant (Federal Donuts). There’s also a scratch-doughnut shop from Portland’s Micah Camden (Blue Star Donuts) and plenty of wild flavors and toppings to go around.

Many thanks to the Eater city editors for their nominations. And please remember, these are ordered geographically and not by any other ranking.

Doughnut Heatmap

1.THE HOLY DONUT Portland has a few solid doughnut options, but The Holy Donut is the newcomer that has gotten a lot of buzz. Even Maine Rep. Chellie Pingree let Tom Colicchio try a doughnut when he was lobbying in DC. These are Maine potato doughnuts and flavors include things like bacon and cheddar stuffed doughnuts, tart cherry and more.
(207) 874-7774

2.UNION SQUARE DONUTS Somerville’s Union Square Donuts is only a few months old and already it has expanded into larger digs to bring even more doughnuts to the people of Boston. The new space reopened on May 3 with delights such as the bourbon salted caramel, maple bacon, chocolate chipotle, orange ginger cream and more.
(617) 702-2446

3.THE GENERAL New York’s EMM Group opened their new Asian restaurant The General earlier this year and, months later, added on a bakery to the front cafe space. The bakery menu includes coffee and “pretzel bombs,” but mostly focuses on cereal-inspired doughnuts such as cinnamon toast, coco puffs and fruity pebbles.
199 BOWERY, NEW YORK, NY 10002
(212) 271-7101

4.FEDERAL DONUTS Mike Solomonov’s Federal Donuts has been inspiring doughnut shops across America for years and just this past fall opened up a second location for its magical combination of fried chicken and doughnuts. (There’s also a new stall at the Phillies ballpark.) Doughnut options include strawberry-lavender, Turkish coffee, milk chocolate-peanut butter, and blueberry muffin.

(267) 687-8258

5.GBD (GOLDEN BROWN DELICIOUS) Short for Golden Brown Delicious, GBD is the new fried-chicken-and-doughnut shop from DC’s popular Neighborhood Restaurant Group. Pastry chef Tiffany MacIsaac is responsible for these doughnuts, which include a grapefruit campari old-fashioned, key lime curd filled brioche a coffee cake doughnut and more. There’s also plenty of fried chicken and booze on hand here.

(202) 524-5210

6.ASTRO DOUGHNUTS & FRIED CHICKEN DC has had a bit of a doughnut boom in recent months and Astro Doughnuts is yet another fried-chicken-and-doughnut-centric shop to open so far in 2013. Pastry chef Jason Gehring is behind the doughnuts on this one, options of which include peanut butter and jelly, creme brulee, pina colada, coconut fudge and more.

1308 G ST NW, WASHINGTON, DC 20004
(202) 809-5565

7.MONUTS DONUTS After finding “a devoted following” at local farmers’ markets, the News Observer reports that Monuts Donuts got a brick-and-mortar location this year. Among the yeast and cake varieties on the menu here are toasted amaretto, blackberry julep, apple cider and cocoa-cinnamon doughnuts.

(919) 449-6786

8.REVOLUTION DOUGHNUTS & COFFEE Revolution Doughnuts opened in spring of 2012 with the help of a Kickstarter project and instantly became Atlanta’s hotspot for a doughnut-and-coffee fix. Revolution offers all kinds of doughnuts, including filled rounds, yeast style, baked cake and cake style with toppings such as salted caramel and buttermilk bar and fillings such as banana cream pie or Nutella cream. They’ve also got vegan and gluten-free offerings.

(678) 927-9920

9.GLAZED GOURMET DOUGHNUTS Though Glazed Gourmet has been open for about a year and a half now, Charleston’s hot doughnut shop started testing late-night hours on Fridays earlier this year. And, per Eater Charleston’s Katie Abbondanza, it’s been going well: doughnuts sell out at Glazed Gourmet no matter the hour. Rotating flavors include raspberry Nutella, lemon old fashioned, Irish car bomb and The Purple Goat, which is a berry goat cheese filled doughnut with a lavender glaze.
(843) 577-5557

10.MOJO DONUTS South Florida — reportedly a little behind in the doughnut craze — got another independent doughnut shop in Mojo Donuts when it opened this past February. Flavors here include Guava n’ Cheese, Red Velvet Heaven, Log Cabin Bacon Bars and all sorts of other varieties of glazes and fillings.

(954) 983-6631

11. FIRECAKES Doughnuts have been a thing in Chicago for some time now and Firecakes is the latest gourmet shop to hit the scene earlier this year from restaurateur Jonathan Fox. Firecakes’ signature doughnut is the yeast Tahitian vanilla glazed, but other options include the lemon verbena meringue, butterscotch praline and more.

(312) 329-6500

12. GLAM DOLL DONUTS Glam Doll Donuts opened earlier this year, “bringing whimsical donuts back” to Minneapolis, according to Eater Minneapolis. And these are whimsical creations indeed, with flavors including a cake donut with peanut butter and sriracha, a fritter with cheese curd and bacon and multiple bacon-topped options.

(612) 345-7064

13.HYPNOTIC DONUTS A little more than a year old, Hypnotic Donuts is still garnering lots of buzz from Dallas locals, including vegans now that it has begun offering a special vegan menu on Mondays and Tuesdays. Flavors include Evil Elvis and Turtle doughnuts, plus the Sopapilla Loren, which is a glazed doughnut with honey drizzle and topped with cinnamon sugar.

(214) 668-6999

14. GOURDOUGH’S PUBLIC HOUSE One of Austin’s many food trucks to go brick-and-mortar, Gourdough’s Public House is a restaurant and bar whose tagline is all about the “Big. Fat. Donuts.” So while, sure, there are salads and barbecue on the menu, you can also get doughnut sandwiches, doughnut burgers, entrees such as chicken fried steak served atop a doughnut and, naturally dessert doughnuts of all kinds from the Squealing Pig to Salty Balls.

(512) 912-9070

15. DIZZY’S DONUTS When Dizzy’s Donuts opened this past fall, it provided Boulder once more with its much-needed specialty doughnut fix. The early word was full of raves for these doughnuts which include peanut butter and chocolate, strawberry cheddar, creme brulee and maple glazed bacon among their options.

(303) 494-5331

16. AMERICA DONUT SHOP The America Restaurant at New York-New York recently added a brand new doughnut shop to its entrance because that’s an excellent way to be greeted in America. This shop offers a whole host of the classic doughnuts, plus options like a bananas Foster-filled doughnut with chocolate icing and topped with nuts or a Candy Cake doughnut with sprinkles and chopped Reese’s Peanut Butter Cups on top.

(702) 740-6451

17. THE PINK BOX DOUGHNUTS People have been losing their minds for Pink Box Doughnuts since they opened in December with a menu full of classics and gourmet doughnuts. The latter include Campfire S’mores, German chocolate cake, devil’s food with toffee topping, and a Fat Elvis with chocolate ganache and banana peanut butter filling.

(702) 478-6475

18. DONUT BAR Donut Bar took San Diego’s Financial District by storm back in March with its $1 doughnut deals and variety of flavors. According to Eater San Diego, there are six standard varieties plus one special creation available at all times, including the likes of a blueberry old-fashioned doughnut with Meyer lemon glaze, a brown butter glazed yeast doughnut, and a bourbon maple glazed doughnut with sea salt.

631 B ST, SAN DIEGO, CA 92101
(310) 625-5571

19. SIDECAR DOUGHNUTS & COFFEE Lines have reportedly been out the door for Costa Mesa’s new specialty doughnut shop Sidecar, which opened in April after functioning as a pop-up last year. Rotating favors include huckleberry, strawberry basil, and banana Nutella. On Fridays, they add some gluten-free doughnuts into the mix.

270 E 17TH ST, COSTA MESA, CA 92627
(949) 887-2910

20. UMAMICATESSEN Yes, LA’s insane new five-restaurants-in-one concept from Umami founder Adam Fleishman includes a doughnut shop amid its deli and bar offerings. Doughnuts at & a Donut are fried to order and include yeast and cake doughnuts topped with yogurt glaze, tres leches, ceylon cinnamon and german chocolate, plus beignets.

(213) 413-8626

21. DOUGHNUT DOLLY Doughnut Dolly opened last summer in Oakland and quickly won the hearts of the Bay Area doughnut faithful. The signature flavor here is the “Naughty Cream,” with creme fraiche vanilla bean cream, plus there’s always a seasonal jam. Rotating flavors include Mexican chocolate, malted coffee cream, bourbon cream and more.

482 49TH ST, STE B, OAKLAND, CA 94609
(510) 338-6738

22. BLUE STAR DONUTS Little Big Burger’s Micah Camden and Katie Poppe opened their own scratch-doughnut spot back in December with all sorts of lavish doughnut options. There’s the brioche doughnut topped with chocolate ganache and devil’s food cake crumbles, old-fashioned buttermilk bars, Valrhona chocolate crunch doughnuts and so much more.

(503) 265-8410

23. TOP POT DOUGHNUTS Though Top Pot has been a Seattle institution for some time now, the doughnut chain is on a major expansion kick and recently opened its first drive-thru location in Issaquah, WA. Top Pot offers all kinds of flavors of all kinds of doughnuts, from old-fashioned to feather boas, plus cake doughnuts in seasonal flavors.

(425) 270-6161
Tried any of the places on the list or feel there are any glaring omissions? You know what to do.


You Gotta Try These!

Winners: 2013 James Beard Restaurant and Chef Awards – brought to us by

Winners: 2013 James Beard Restaurant and Chef Awards brought to us from

Happy Tuesday happy foodie friends…..
Yet another list that I wanted to share with you all……

What a trip it would be to hop on planes, trains and automobiles to try all of these great restaurants….. Dare to dream.
My only wish would be that Canadian Restauranteurs and Chefs were included.
I hope you enjoy……..


Winners: 2013 James Beard Restaurant and Chef Awards
Monday, May 6, 2013, by Hillary Dixler

The James Beard Foundation announced the winners of the 2013 James Beard Foundation Restaurant and Chef Awards tonight, the highest honor for food and beverage professionals (see the list of 2013 finalists and the 2012 winners).

Here are a few of the highlights:

· Outstanding Chef: David Chang, Momofuku Noodle Bar, NYC and Paul Kahan, Blackbird, Chicago
· Outstanding Pastry Chef: Brooks Headley, Del Posto, NYC
· Rising Star Chef: Danny Bowien, Mission Chinese Food, SF and NYC
· Outstanding Restaurateur: Maguy Le Coze, Le Bernardin, NYC
· Best New Restaurant: State Bird Provisions, San Francisco, CA
· Outstanding Restaurant: Blue Hill, NYC
· Outstanding Service: Del Posto, NYC

2013 James Beard Restaurant and Chef Awards
Rising Star Chef of the Year
Danny Bowien, Mission Chinese Food, SF and NYC

Outstanding Bar Program
The Aviary, Chicago

Outstanding Wine, Beer, or Spirits Professional
Merry Edwards, Merry Edwards Winery, Sebastopol, CA

Outstanding Wine Program
Frasca Food and Wine, Boulder

Best Chef: Great Lakes
Stephanie Izard, Girl & the Goat, Chicago

Best Chef: Mid-Atlantic
Johnny Monis, Komi, Washington, D.C.

Best Chef: Midwest
Colby Garrelts, Bluestem, Kansas City, MO

Best Chef: New York City
Wylie Dufresne, WD~50, NYC

Best Chef: Northwest
Gabriel Rucker, Le Pigeon, Portland, OR

Best Chef: West
Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA

Best Chef: Northeast
Melissa Kelly, Primo, Rockland, ME

Best Chef: South
Tory McPhail, Commander’s Palace, New Orleans

Best Chef: Southeast
Joseph Lenn, The Barn at Blackberry Farm, Walland, TN

Best Chef: Southwest
Jennifer Jasinski, Rioja, Denver

Restaurant Design and Graphics: 75 Seats and Under
Isa, Taavo Somer, Brooklyn, NY.

Restaurant Design and Graphics: 76 Seats and Over:
Juvia, Alejandro Barrios Carrero Designs, Miami Beach

2013 Who’s Who Inductees
Zarela Martinez, Michael Mina, Bill Yosses, Eric Asimov, Dorothy Kalins, and Barbara Lynch

Lifetime Achievement Award
Cecilia Chiang (Chef and Restaurateur, San Francisco)

Humanitarian of the Year
Emeril Lagasse (Chef and Restaurateur, New Orleans)

Outstanding Pastry Chef
Brooks Headley, Del Posto, NYC

Best New Restaurant
State Bird Provisions, San Francisco, CA.

Outstanding Service
Del Posto, NYC

Outstanding Restaurateur
Maguy Le Coze, Le Bernardin, NYC

Outstanding Restaurant
Blue Hill, NYC

Winner of Outstanding Chef
David Chang, Momofuku Noodle Bar, NYC
Paul Kahan, Blackbird, Chicago

You Gotta Try these!

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

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

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