JBF LTD: David Chang and Iñaki Aizpitarte

Easily the most anticipated of all the JBF LTD dinners was the collaboration between David Chang and Iñaki Aizpitarte. Known in food circles as culinary rogues, Chang and Aizpitarte represent a new wave of chefs who are pushing the culinary envelope and are unafraid of challenging their diners. Listed as the world's 9th best restaurant by S. Pellegrino (tops among all French entries), Le Châteaubriand has established itself as one of the preeminent destination restaurants despite Aizpitarte's rigid take-it-or-leave-it five-course prix fixe menu. Likewise, with his infamous reservation system, dislike of stools with backs and award-winning food, Chang is a kindred spirit.

Eleven Madison Park: Like a Well-Oiled Machine

Newly anointed James Beard Award winner Daniel Humm, and General Manager Will Guidara caused quite a stir when they closed Eleven Madison Park in September and made changes to the crown jewel in the Danny Meyer empire. First, the restaurant removed 34 seats, going from 113 to a more "intimate" 80. Next, the bar menu was dropped along with the restaurant's bargain $28 lunch. Clearly they hope to elevate their status from "just another one of Manhattan's great restaurants" to a world class culinary destination. Eater, Chowhound and eGullet boards were filled with comments ranging from curiosity to downright anger (who said people don't love 11-course menus?) regarding the restaurant's revamp, proving that even New Yorkers are afraid of change.

Jean-Georges: A Luxurious Lunch

Jean-Georges Vongerichten needs no introduction. Commanding a culinary empire spanning several continents, Jean-Georges is one of the world's most celebrated chefs, and perhaps an even more successful businessman. Best known for his original take on French cuisine, preferring intense flavors in the form of oils and light broths in lieu of traditionally heavy sauces, Jean-Georges is still one of the best restaurants in all of the United States, and despite a recent price increase, remains Manhattan's best destination for a splurge lunch. Yet, for whatever reason, MW and I had never visited any of Chef Vongerichten's restaurants, let alone his eponymous flagship-- located in the Trump International Hotel and Tower-- until the week preceeding Thanksgiving, when we both were free on vacation.

The Dining Room at the Modern: A True Masterpiece

 
While MoMA (The Museum of Modern Art) is world renowned for their priceless art collection, it also lays claim to another priceless gem: The Dining Room at the Modern. Since the arrival of Alsatian-born chef, Gabriel Kreuther, the Modern has created food that rivals the museum's most famed treasures in both skill and artistry. After having dined in the restaurant's more casual "Bar Room" on several occasions and always coming away impressed, I selected the more formal Dining Room to celebrate MW's birthday.  While last year' celebratory meal at Le Bernardin left me unimpressed, the Dining Room at The Modern more than exceeded all expectations, making for an unforgettable evening.

New Haven Pizza Rivalry: Sally's vs. Pepe's

When asked where to find the best pizza, most New Yorkers don't bother looking past Manhattan, let alone, the other boroughs, which are superior in my opinion. Pose the same question to the usually mild mannered mid-westerner and they'll surprise you with how passionately they defend Chicago deep dish. Whereas L.A. is home to the grilled pizza, made famous by Wolfgang Puck and further north in San Francisco, newcomer, Flour and Water, has received critical acclaim. But those in the know turn to New Haven, Connecticut as home to some of the very best pizza in all of America.

Unfamiliar with New Haven pizza? I forgive you, but also implore you to try this regional specialty that has earned a James Beard Award. While the world is more familiar with the thin-crusted New York style of pizza, as Italian immigrants settled in the Wooster Square neighborhood of New Haven they brought with them their culture as well as their food. Opened in 1925, Frank Pepe Pizzeria Napolentana or "Pepe's," as the locals call it is the birthplace of this style of pizza that's characteristically oblong in shape and cooked in coal ovens bestowing a uniquely charred and chewy thin crust. Having sampled Pepe's multiple times whenever I visited my older sister when she worked in New Haven, I was long overdue for a return trip and was accompanied by MW, YW and JC for a taste of this specialty treat.

Manresa: Where Art Imitates Life

Tucked away in the sleepy suburbs of Los Gatos lies arguably the best restaurant in the entire Bay area, Manresa. Located 40 miles outside downtown San Francisco is this restaurant led by 2010 James Beard Award winning chef, David Kinch. The award is just the latest in a long line of accolades earned by chef Kinch, as Manresa has become a destination restaurant for foodies around the world. Celebrated for his uncompromising demand for only the freshest and absolute best ingredients, chef Kinch was motivated to form a relationship with bio-organic Love Apple Farm, an arrangement whereby the farm supplies Manresa with literally, the "fruits" of their labor. Having been awarded two Michelin Stars, featured on Avec Eric and championed by countless food bloggers, MW and I were especially excited that our reservation came right on the heels of chef Kinch's James Beard award victory.

Left Coast Vacation 2010: Day 4 - Trefethen Winery and Swan Oyster Depot

It should come as no surprise to readers of my posts (that is, if there are any) that MW and I enjoy Rieslings, so for our final morning in Napa we decided to visit arguably, the best in the valley. In spite of the phrase, "cab is king," the dry rieslings from Trefethen Winery have gained some impressive endorsements, along with being featured in this New York Times article. The Trefethen estate is massive in size, dwarfing all of the other wineries we visited. After being led on a short, but informative tour we got to down to business and began the tastings. While neither of us fell in love with any particular wines, even the oft-written about dry riesling, I'd recommend a visit if you are looking for something different than sampling cab after cab.