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Modern Fine Dining

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Cutting-Edge Cuisine
Arnaud's Baked Alaska
Whip It Good!
From pavlovas to savory applications, meringue is showing up across modern menus in unexpected ways.
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Jake Potashnick
Jake Potashnick Didn’t Fold
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Challenge
16H 45MIN
Spicy Braised Winter Melon
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Sablefish Braised with Winter Melon
Corey Lee
Corey Lee
Inside the Kitchen: Six Questions with Corey Lee
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Medium
3H 10MIN
Pasticcio al Ragù Bolognese
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Pasticcio al Ragù Bolognese
Michele Casadei Massari
Easy
40MIN
Truffle Carbonara–Style Risotto with Duck Egg Confit
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Truffle Carbonara–Style Risotto with Duck Egg Confit
Michele Casadei Massari
Emmanuel Chavez
Emmanuel Chavez and the Craft of Maize at Tatemó
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Crab Escovitch at Las Lap in Miami
The New Afro-Caribbean Vanguard in American Fine Dining
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Easy
15MIN
Shishito Chimichurri
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Shishito Chimichurri
Wei Chen 2
Easy
25MIN
Cabbage Steak
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Cabbage Steak
Wei Chen 2
Wei Chen 2
Where Tradition Meets Imagination: Wei Chen’s Omakase at Omawei
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Toro Caviar
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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
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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
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Michele Casadei Massari
For the UN’s 80th Anniversary, Michele Casadei Massari Built a Table Without Borders
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Scallop
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Lucciola
New York, United States
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Scallop

Lucciola

New York, United States

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