Tuesday, July 21, 2026

CATEGORY

Iconic Brands

Don Julio, Buenos Aires: Convergence of Argentina’s Fire, Family, and Faith at the Table

We bet there are very few people on this earth who haven’t heard of Don Julio. It’s a place often described as a ‘cathedral...

BOCA, Dubai: The Desert’s Zero-Waste Pioneer

When Omar Shihab visited Dubai in 2012, the city was home to a variety of international restaurants, including franchises and celebrity chef concepts that...

Ithaa Undersea Restaurant, Maldives: Where Engineering and Fine Dining Meet 5-Meters Below Sea Level

The first time we read about Ithaa Undersea Restaurant in the Maldives, where you eat dinner five meters below the Indian Ocean, with reef...

Kaidi Kitchen, Chennai: A Prison You’ll Want to Return to 10x Over

What good thing can even start without a problem? So, did this journey.  Rohit Ojha and Ankit Madhogaria (two friends, back from their time in...

avatāra, Dubai: The Pastry Chef Made a Turnip Taste Like a Revelation

There is a chef in Dubai, in the DIFC, staring at a bitter gourd, not because he is unwilling to use it. Because he...

Kjolle Defining Humanity, Cocoa, and the Evolving Language of Sustainable Gastronomy

Pía León spent twelve years at Central (Yes, the best of the best 2023). She was right there at the stove from day one.  When...

Plates, London: Britain’s Most Exciting Restaurant

There is a type of obstinacy born of years being misjudged. Kirk Haworth knows this type of obstinacy first-hand. The chef spent the better...

Rasmus Munk and the Reinvention of Fine Dining as Art & Science at Alchemist

Rasmus Munk grew up on a farm in Jutland, so obviously, all he inherited from his family were just fields, a forest on the...

Mitti Cafe, India: The Café That Rewrote What a Restaurant Can Be

If you go to one of the cafe's locations, nothing will appear that is out of the ordinary (on the surface, anyway). Yes, there...

Table by Bruno Verjus: The Late-Blooming Chef Redefining Parisian Fine Dining

Think about it: how many people have you seen walk away from a successful career at 54, with no professional kitchen experience to speak...

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