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Modern Fine Dining

Cutting-Edge Cuisine

Challenge

16H 45MIN

Spicy Braised Winter Melon

Sablefish Braised with Winter Melon

Corey Lee

Inside the Kitchen: Six Questions with Corey Lee

Medium

3H 10MIN

Pasticcio al Ragù Bolognese

Pasticcio al Ragù Bolognese

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Easy

40MIN

Truffle Carbonara–Style Risotto with Duck Egg Confit

Truffle Carbonara–Style Risotto with Duck Egg Confit

Emmanuel Chavez

Emmanuel Chavez and the Craft of Maize at Tatemó

Crab Escovitch at Las Lap in Miami

The New Afro-Caribbean Vanguard in American Fine Dining

Easy

15MIN

Shishito Chimichurri

Shishito Chimichurri

Easy

25MIN

Cabbage Steak

Wei Chen 2

Where Tradition Meets Imagination: Wei Chen’s Omakase at Omawei

Toro Caviar

OMAWEI at The Bath Club

Miami Beach, United States

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Toro Caviar

OMAWEI at The Bath Club

Miami Beach, United States

Yamada

New York, United States

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Yamada

Yamada

New York, United States

Turbot on ice

The Elusive Turbot and the Chefs Fighting to Keep It Alive

Michele Casadei Massari

For the UN’s 80th Anniversary, Michele Casadei Massari Built a Table Without Borders

Scallop

New York, United States

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Scallop

Lucciola

New York, United States

Kanpachi crudo at ama

ama by Brad Kilgore

San Francisco, United States

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Kanpachi crudo at ama

ama by Brad Kilgore

San Francisco, United States

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