Currently GM of David Chang's ambitious restaurant Momofuku Ko, Su Wong Ruiz helms a team of some of the most experienced, creative spirits in NYC. They just so happen to be super talented chefs, servers and beverage pros.
So Chef - when I put my dinner in your hands, don't crowd the stage with supporting actors. Please give me a well-executed entree; a star - recommended for my tastes by your kitchen. And then if your star does its job - I'm sure to remember it.
The words "tasting menu" have traditionally been synonymous with sticker shock. Such is the case at New York City's Masa, where prix fixe prices start at $450. Today, the concept has become so democratic that even star chefs are serving bargain-priced meals.
Recently, restaurant Noma in Copenhagen snagged the top spot on the S. Pellegrino list of The World's 50 Best Restaurants for the third year in a row. So what's the secret to culinary world domination?
This spring, WP24 has launched its new "Tastes of 24" menu. The deal features three courses that can be enjoyed solitarily or shared. And considering the intimate setting and the mood lighting, I heartily recommend sharing.
This first set of pictures take place at Restaurant in Charleston South Carolina. We had filmed with Glen Roberts at Anson Mills and wanted to do a dinner that showcased the heirloom grains that are so central to southern cuisine (or at least they used to be).