There’s not exactly a shortage of contenders when it comes to choosing the most hotly-anticipated restaurants of 2017. From culinary superstars and legends to up-and-coming hotshots, from New York to Western Australia and everywhere in between, here are some of the most sought-after tables set to be drawing in diners in 2017:
White Gold Butchers, New York, USA
April Bloomfield is one of the most successful and acclaimed British chefs to win over New York’s knowledgeable diners through ventures including The Spotted Pig and the Breslin Bar and Dining Room. Her latest launch is the 38-seater White Gold Butchers, a destination on the Upper West Side of Manhattan which again celebrates butchery and nose-to-tail eating. As such expect beef heart and tongue amongst some of the dishes on the short but compelling menu.
Kyoto is a well-established gastronome’s paradise, a scene that is set to become more intriguing through Sushi Wakon at the Four Seasons, helmed byJiro Ono’s protégé Rei Masuda. Their private dining space overlooks an 800-year-old pond garden while diners are promised a ‘quintessential Ginza sushi experience’ from the man that Jiro Ono – of Jiro Dreams of Sushi fame - said has “truly remarkable seasoning”.
The latest home for Andreas Caminada’s cuisine comes in St. Moritz at Badrutt’s Palace. IGNIV, means "nest" in Switzerland's fourth official language and promises diners an innovative Swiss culinary experience designed with sharing front of mind. The youngest chef in Europe to hold 3 Michelin Stars, his dishes are served on platters to be passed around the table, truly family-style.
It’s no surprise that lobster risotto, raw scallops and citrus-cured brill are some of the menu highlights from Nathan Outlaw’s recently-opened restaurant in Dubai. From Cornwall in the UK, he is particularly renowned for his British seafood and gets to use some of the world’s best ingredients across a three course lunch, four course dinner and signature tasting menu. This being Dubai, a floor-to-ceiling aquarium features 30 species of exotic fish.
Dutch Chef Sidney Schutte spent four years in Asia shaping his palate and working in prestigious kitchens including Richard Ekkebus’ at Amber in Hong Kong. Opening in late December in Mexico, he promises diners ‘a sensorial and playful journey’ through dishes based upon memories and experiences. With vibrant local produce to play with, expect fireworks of spices and aromas.
Chef Panagiotis Giakalis plays creatively with Mediterranean flavors and ingredients from the restaurant’s own farm. As the name suggests, the setting is in a beautiful Patio, where a choice of degustation menus are set to entice Athenians and visitors alike. Giakalis has an enviable resume with stints at restaurants including Trussardi alla Scala in Milan and at Le Bristol in Paris.
Dal is one of those recipes that goes all the way back to the Indus Valley Civilisation. Unlike dishes such as biryani, brought to India by the Moghuls, it is one of those foods that has always been there. It is therefore a building block of Indian culture.