Latest news with #GrandCru
Time Out
08-07-2025
- Entertainment
- Time Out
These are the most expensive restaurants in every U.S. state
From gleaming Vegas palaces to rustic New England barns, every state has that one special restaurant where the prices are high—but so is the payoff. combed through user reviews, awards and serious price tags to pick out the most expensive spot in each state that's actually worth the money, and here are some highlights from coast to coast. California If you're looking to empty your wallet in style, Atelier Crenn in San Francisco is your stop. Chef Dominique Crenn's three-Michelin-starred restaurant offers a $400+ tasting menu that's as artistic as it is ambitious. These dishes are edible poetry plated like modern art. Maine At White Barn Inn in Kennebunkport, the vibe is refined New England charm. Housed in a 150-year-old barn with garden views and live piano, this place nails the upscale rustic look. The $265 lobster tasting menu is the real showstopper: it's locally sourced, seasonal and just the right amount of indulgent. Nevada Las Vegas is packed with pricey plates, but none top Joël Robuchon Restaurant at the MGM Grand. This three-Michelin-star stunner serves up a $525 tasting menu that can balloon to nearly $1,500 if you go for the Grand Cru wine pairing. Expect chandeliers, marble and luxury dialed to 11. New York Even in a city known for sky-high prices, Masa in Manhattan takes the crown. The minimalist Japanese restaurant offers a 26-course omakase for $750—$950 if you want a spot at the sushi counter. These dishes are so refined and intricately prepared that guests are asked to refrain from perfumes and colognes so the meal can be fully appreciated. Texas Monarch in Downtown Dallas may be new on the scene (opened in 2021), but it's already proven itself to be a heavyweight. Perched on the 49th floor of The National building with floor-to-ceiling views, it's modern Italian done big. The $175 chef's tasting menu includes luxe bites like wagyu filet and foie gras terrine. Wyoming If you're going big in the Cowboy State, saddle up at Gun Barrel in Jackson. This Western-themed game-focused steakhouse serves up elk, bison and venison in a $72 Mixed Game Grill that's as bold as the decor. With roaring fireplaces and taxidermy in every corner, this is the splurge a cowboy deserves. These are the most expensive restaurants in every U.S. state Alabama: Perry's Steakhouse & Grille, Birmingham Alaska: Crow's Nest, Anchorage Arizona: Bourbon Steak, Scottsdale Arkansas: Arthur's Prime Steakhouse, Little Rock California: Atelier Crenn, San Francisco and The French Laundry, Yountville Colorado: Beckon, Denver Connecticut: David Burke Prime, Mashantucket Delaware: The Quoin Restaurant, Wilmington Florida: L'Atelier de Joël Robuchon, Miami and Victoria & Albert's, Orlando Georgia: Bacchanalia, Atlanta Hawaii: Roy's Hawaii Kai, Honolulu, Oahu Idaho: Chandlers, Boise Illinois: Alinea, Chicago Indiana: St Elmo Steak House, Indianapolis Iowa: Splash Seafood, Des Moines Kansas: The Restaurant at 1900, Mission Woods Kentucky: Jeff Ruby's Steakhouse, Louisville Louisiana: Restaurant R'evolution, New Orleans Maine: White Barn Inn Restaurant, Kennebunkport Maryland: The Bygone, Baltimore Massachusetts: O Ya, Boston Michigan: Prime + Proper, Detroit Minnesota: Demi, Minneapolis Mississippi: BR Prime, Biloxi Missouri: Pierpont's, Kansas City Montana: TEN, Billings Nebraska: 801 Chophouse, Omaha Nevada: Joël Robuchon Restaurant, Las Vegas New Hampshire: Hanover Street Chophouse, Manchester New Jersey: Restaurant Latour, Hamburg New Mexico: Sazón, Santa Fe New York: Le Bernardin, New York City and Masa, New York City North Carolina: Del Frisco's Double Eagle Steakhouse, Charlotte North Dakota: Maxwells Restaurant & Bar, Fargo Ohio: Marble Room, Cleveland Oklahoma: Fait Maison, Edmond Oregon: El Gaucho, Portland Pennsylvania: Barclay Prime, Philadelphia Rhode Island: Mill's Tavern, Providence South Carolina: Halls Chophouse, Charleston South Dakota: Delmonico Grill, Rapid City Tennessee: Jeff Ruby's Steakhouse, Nashville Texas: Tatsu, Dallas and Monarch, Dallas Utah: The Capital Grille, Salt Lake City Vermont: The Lincoln Inn Restaurant, Woodstock Virginia: The Restaurant at Patowmack Farm, Lovettsville and The Inn at Little Washington, Washington Washington: The Metropolitan Grill, Seattle West Virginia: Stefano's, Morgantown Wisconsin: Carnevor, Milwaukee
South Wales Argus
03-07-2025
- Business
- South Wales Argus
Carl Cleghorn reaches National Chef of the Year semis
The Newport-based founder of Tyme by Carl Cleghorn, which delivers fine dining experiences to homes across the M4 corridor from west Wales to London, impressed judges with a standout menu that secured his place in the next round. Mr Cleghorn said: "I'm absolutely buzzing to be through to the semi-finals of National Chef of the Year 2025. "This year's brief just lit a fire in me straight away. It inspired a menu I really believe in, and to have it recognised by such a prestigious panel is honestly incredible. "It's a huge honour, and I'm ready to give it everything to earn my place in that final 10. Let's go." His semi-final menu, based on the theme 'classic meets contemporary', featured a lobster starter, a two-cut beef main, and a Grand Cru chocolate tart, all prepared within a three-hour time limit. Mr Cleghorn now joins 39 other chefs in the semi-finals, where he will be tasked with creating a summertime pre-dessert that showcases seasonal fruits or vegetables and tells a personal story through flavour and presentation. The semi-final judging will take place on July 16, with finalists announced on July 31. The National Chef of the Year competition is widely regarded as the UK and Ireland's most respected culinary contest, having helped launch the careers of chefs such as Gordon Ramsay and Simon Hulstone. Mr Cleghorn's experience includes earning three AA Rosettes, working in Relais & Châteaux properties, and leading Michelin-starred kitchens. In 2024, he launched Tyme to make restaurant-quality dining accessible in homes, rentals, and event spaces. Tyme describes its offering as "relaxed fine dining without the pretension," rooted in skill, service, and the belief that exceptional food should be accessible to all.
Eater
29-05-2025
- Entertainment
- Eater
A Revved Up Chicago Gourmet Returns in 2025 With a NASCAR Dinner
As Chicago's street festivals struggle, Chicago Gourmet is swinging for the fences in 2025 and leaning into the city's passion for sports. Organizers have announced a battery of events, including a dinner on the NASCAR Chicago Street Course with food from the chefs behind Bar Siena, Daisies, and Piccolo Sogno. Chicago Gourmet takes place annually each summer, with many of the city's best chefs and the country's most popular wine producers gathering at the Grand Cru in Millennium Park. Over the years, the event series has transformed. COVID forced it to reduce its footprint at the park while focusing more on ancillary events such as the Hamburger Hop, which crowns the city's best burger. Those tickets will go on sale in July. This year, the fest's theme, Step Up to the Plate, puts sports front and center, attempting to inject some excitement for fans. Lord knows, even with Pete-Crow Armstrong, that Chicago sports teams haven't been inspiring lately. While the Grand Cru will still take place on Saturday, September 27, at the Harris Bank Rooftop near Millennium Park, there are new events such as the aforementioned NASCAR dinner, which will take place on Wednesday, July 2, ahead of the third annual Chicago Street Race on Sunday, July 5. Diners will eat a five-course meal at the start/finish line in what organizers bill as a once-in-a-lifetime opportunity. But what if it's a success? We'll see how 2025 goes. Tickets, $250, are already for sale online. The chef lineup consists of Fabio Viviani (Siena Tavern, Bar Siena, Bombobar), Joe Frillman and Leigh Omilinsky (Daisies), Tony Priolo (Piccolo Sogno), and Steve Maak (Levy Restaurants). Then, on Friday, July 25, a lineup of chefs will be at the ballpark for Game Day Gourmet at the Crosstown Classic in concert with the Cubs' and White Sox's interleague games in July at Rate Field on the South Side. It's a hot dog competition to see whose upscale spin on a wiener will reign supreme. Chefs will be tasked with zhuzhing special Duck Dogs, a duck fat-infused frank made famous by the Duck Inn. Participating chefs include Duck Inn's own Kevin Hickey, Frontier and Ina Mae's Package Goods' Brian Jupiter, and Mirra's Rishi Kumar and Zubair Mohajir. Win or lose, rain or shine, folks who shell out the $250 per ticket will get to sample the specialty sausages from a suite overlooking the game. Tickets are available for purchase online. Finally, Jackie Robinson may not have strong ties to Chicago, but Major League Baseball's first Black player is celebrated around the country. His No. 42 is retired by all teams, and all players wear the number during MLB's annual Jackie Robinson Day. James Beard Award-winning chefs Erick Williams and Damarr Brown of Virtue will host a tribute dinner to Robinson on Wednesday, August 20. A cocktail reception will precede a three-course dinner. Marqueal Jordan & The Wachezaji will provide the music. Tickets cost $225 per person and are available online. Proceeds benefit Virtue Leadership Development and the IRA Educational Foundation. Sign up for our newsletter.
The Province
23-05-2025
- Entertainment
- The Province
What makes Swiss chocolate among the best? We travelled there to find out
Plus, 5 Vancouver chocolatiers to check out to get your artisan chocolate fix close to home Is Swiss chocolate really better than the rest? Photo by Max Chocolatier Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. Biting into a chocolate-covered almond, I could immediately tell that something was different. The nut, covered in a generous layer of smooth, single-origin milk chocolate and cocoa powder, had an undeniable extra crunch. This advertisement has not loaded yet, but your article continues below. THIS CONTENT IS RESERVED FOR SUBSCRIBERS ONLY Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. Support local journalism. SUBSCRIBE TO UNLOCK MORE ARTICLES Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. Support local journalism. REGISTER / SIGN IN TO UNLOCK MORE ARTICLES Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account. Share your thoughts and join the conversation in the comments. Enjoy additional articles per month. Get email updates from your favourite authors. THIS ARTICLE IS FREE TO READ REGISTER TO UNLOCK. Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account Share your thoughts and join the conversation in the comments Enjoy additional articles per month Get email updates from your favourite authors Pausing mid-chew, I looked to Hannah Mayer, our guide at the Lucerne-based family owned chocolate company Max Chocolatier for an explanation. She responded with a small smile and a question: 'What do you think gives it that crunch?' After several guesses, she saved us with the response. 'We caramelize them,' she said simply, going on to explain the process of roasting and caramelizing that is carried out in a copper cauldron for each batch of Grand Cru chocolate-covered truffles. 'We love the feeling of the crunch when you bite into it and you taste the almond and the caramel immediately,' Mayer says. 'And then the chocolate melts in your mouth.' The small-batch Swiss chocolatier's shop, located in downtown Lucerne, features a workshop and factory where all of its products are made. The location also has a room where chocolate workshops take place. This advertisement has not loaded yet, but your article continues below. A custom chocolate bar featuring pistachio and dried cranberry in white chocolate made at Max Chocolatier. Photo by Aleesha Harris / PNG During our visit, where we created our very own custom chocolate bars and carried out a tasting of uniquely flavoured creations such as Lucerne gin and bergamot-thyme, I searched for the answer to the question: What makes Swiss chocolate among the best? The answer, it turns out, could be found closer to home. Steve Hodge, chef and owner of West Vancouver's Temper Chocolate and Pastry and author of the Chocolate All Day cookbook, is an expert on all things chocolate. Safe to say, he's no stranger to chocolate options. 'Swiss chocolate has great fluidity when working with it,' says Hodge, who is also co-host of the TV show Great Chocolate Showdown. 'It makes it easy to temper, it's great for inclusions. When making mousses with the chocolate, it creates a smooth-creamy-texture-to-the-mouth feel.' Essential reading for hockey fans who eat, sleep, Canucks, repeat. By signing up you consent to receive the above newsletter from Postmedia Network Inc. Please try again This advertisement has not loaded yet, but your article continues below. Swiss chocolate, the pastry professional notes, also comes in different percentages, which allows chocolatiers and bakers to customize the bitterness and sweetness to match the desired flavour profile they're looking for. Steve Hodge. Photo by Temper Chocolate 'We use the chocolate for our Bon Bons,' Hodge explains. 'We make a wide variety of different flavours, so whether we use milk, dark or white, it creates perfect ganaches.' Using Felchlin Swiss chocolate sourced from suppliers in Vancouver — the same chocolate source used by Max Chocolatier — Hodge says Canadian chocolatiers are lucky in that its very easy to find 'great quality chocolate' in Canada. But there's one catch. 'The only problem is with the increase in chocolate prices, we pay a premium for good chocolate because we are a small market compared to the U.S. and other countries,' Hodge explains. This advertisement has not loaded yet, but your article continues below. Each year, about five million tonnes of cocoa are produced worldwide, according to the Swiss Platform for Sustainable Cocoa. Most of the cocoa beans, which are dried and fermented before being roasted and ground into powdery cocoa, comes from Africa (74 per cent). Chocolate is then made from the cocoa, mixed with a blend of additional ingredients such as milk powder and sugar. The exact mix of cocoa butter percentage, sugar and dairy differs by each chocolate supplier and chocolatier. Europe is one of the leading processing locations for cocoa beans in the world, with some 55,000 tonnes of cocoa being processed each year in Switzerland. Switzerland exported more than $1 billion worth of chocolate in 2023, according to the Observatory of Economic Complexity. The country is the ninth largest global exporter of chocolate. Innovation, a strict standard of quality and a historic link to the production of chocolate are a few reasons pointed to for the heightened quality of chocolate coming from the country. While learning more about Swiss chocolate in Lucerne, another key element behind its popularity became clear: Passion. 'We want to keep the craftsmanship that Switzerland is so well-known for,' Mayer says. 'We want to keep that alive.' This advertisement has not loaded yet, but your article continues below. Vancouver is a foodie city, which means there are a variety of options for pretty much every category of eats. And that includes chocolate. Here are five chocolatiers in and around the city to check out: Beta5 An award-winning chocolate and bakeshop located at 409 Industrial Ave., Beta5 is known for its artisanal, colourful chocolates featuring unique flavours. Thomas Haas Founded by Thomas Haas and his wife Lisa, it offers chocolates, pastries, sandwiches and more at their two locations in Kitsilano (2539 West Broadway) and in North Vancouver (128-998 Harbourside Dr.). Temper Chocolate and Pastry From cakes and pastries to vegan specialty chocolates, chocolatier Hodge and his team offer a selection of European-inspired treats at their location at 2409 Marine Dr. in West Vancouver. This advertisement has not loaded yet, but your article continues below. Gem Chocolates An artisan chocolate shop located at 2029 West 41st Ave. in Kerrisdale, Gem was founded in 2011. The award-winning chocolates created by the team focus on using natural and local ingredients. Purdy's Chocolatier A mainstay for many chocolate fans, Purdy's started as a small chocolate shop located at 915 Robson St. in downtown Vancouver in 1907. Today, the family owned company has more than 80 stores across Canada. If you go: 5 recommended itinerary additions for a trip to Lucerne Headed to Lucerne, Switzerland, sometime in the near future? Add these five destinations — from food to some seriously wonderful rest and relaxation — to your trip itinerary: Where to stay: Hotel Beau Séjour — A boutique hotel with 27 cool, colourful rooms. Centrally located on a main bus route and easily walkable to the downtown area, this charming hotel is situated right across the street from Lake Lucerne. Visit for more information. This advertisement has not loaded yet, but your article continues below. Burgerstube — Offering homestyle fare in a heritage setting, this restaurant allows you to taste the flavours of Lucerne, both old and new. Located within the historic Hotel Wilden Mann Luzern, the restaurant features a charming traditional style. Visit for more info. Le Piaf — Located steps from the busy Lucerne train station — and inside the Jean Nouvel-designed Lucerne Culture and Congress Centre (KKL) — Le Piaf offers fresh food in a laid-back atmosphere. It's the perfect place to grab a bite before a train ride or concert. Visit for more info. Max Chocolatier — Whether you're looking to buy handmade chocolates or to sign up for a Chocolate Tasting & Chocolate Bar Workshop, Max Chocolatier is a must-visit for true chocolate fans. The ability to create your very own custom chocolate bar is an absolute treat. For more info visit Where to relax: Bürgenstock Hotel Spa — A visit to Bürgenstock spa provides some much-needed rest and relaxation in an extraordinary environment. Boasting unparalleled views of Lucerne from its infinity-edge pool, Burgenstock is a spa that you could get wrapped up in exploring its various rooms and environments for a full day — or more. Trust us when we say you don't want to miss it. For more info visit Read More Vancouver Canucks Vancouver Canucks Crime News Vancouver Canucks
Vancouver Sun
23-05-2025
- Entertainment
- Vancouver Sun
What makes Swiss chocolate among the best? We travelled there to find out
Biting into a chocolate-covered almond, I could immediately tell that something was different. The nut, covered in a generous layer of smooth, single-origin milk chocolate and cocoa powder, had an undeniable extra crunch. Pausing mid-chew, I looked to Hannah Mayer, our guide at the Lucerne-based family owned chocolate company Max Chocolatier for an explanation. She responded with a small smile and a question: 'What do you think gives it that crunch?' After several guesses, she saved us with the response. 'We caramelize them,' she said simply, going on to explain the process of roasting and caramelizing that is carried out in a copper cauldron for each batch of Grand Cru chocolate-covered truffles. Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. 'We love the feeling of the crunch when you bite into it and you taste the almond and the caramel immediately,' Mayer says. 'And then the chocolate melts in your mouth.' The small-batch Swiss chocolatier's shop, located in downtown Lucerne, features a workshop and factory where all of its products are made. The location also has a room where chocolate workshops take place. During our visit, where we created our very own custom chocolate bars and carried out a tasting of uniquely flavoured creations such as Lucerne gin and bergamot-thyme, I searched for the answer to the question: What makes Swiss chocolate among the best? The answer, it turns out, could be found closer to home. Steve Hodge, chef and owner of West Vancouver's Temper Chocolate and Pastry and author of the Chocolate All Day cookbook, is an expert on all things chocolate. Safe to say, he's no stranger to chocolate options. 'Swiss chocolate has great fluidity when working with it,' says Hodge, who is also co-host of the TV show Great Chocolate Showdown. 'It makes it easy to temper, it's great for inclusions. When making mousses with the chocolate, it creates a smooth-creamy-texture-to-the-mouth feel.' Swiss chocolate, the pastry professional notes, also comes in different percentages, which allows chocolatiers and bakers to customize the bitterness and sweetness to match the desired flavour profile they're looking for. 'We use the chocolate for our Bon Bons,' Hodge explains. 'We make a wide variety of different flavours, so whether we use milk, dark or white, it creates perfect ganaches.' Using Felchlin Swiss chocolate sourced from suppliers in Vancouver — the same chocolate source used by Max Chocolatier — Hodge says Canadian chocolatiers are lucky in that its very easy to find 'great quality chocolate' in Canada. But there's one catch. 'The only problem is with the increase in chocolate prices, we pay a premium for good chocolate because we are a small market compared to the U.S. and other countries,' Hodge explains. Each year, about five million tonnes of cocoa are produced worldwide, according to the Swiss Platform for Sustainable Cocoa . Most of the cocoa beans, which are dried and fermented before being roasted and ground into powdery cocoa, comes from Africa (74 per cent). Chocolate is then made from the cocoa, mixed with a blend of additional ingredients such as milk powder and sugar. The exact mix of cocoa butter percentage, sugar and dairy differs by each chocolate supplier and chocolatier. Europe is one of the leading processing locations for cocoa beans in the world, with some 55,000 tonnes of cocoa being processed each year in Switzerland. Switzerland exported more than $1 billion worth of chocolate in 2023, according to the Observatory of Economic Complexity . The country is the ninth largest global exporter of chocolate. Innovation, a strict standard of quality and a historic link to the production of chocolate are a few reasons pointed to for the heightened quality of chocolate coming from the country. While learning more about Swiss chocolate in Lucerne, another key element behind its popularity became clear: Passion. 'We want to keep the craftsmanship that Switzerland is so well-known for,' Mayer says. 'We want to keep that alive.' A post shared by BETA5 CHOCOLATES (@beta5chocolates) Vancouver is a foodie city, which means there are a variety of options for pretty much every category of eats. And that includes chocolate. Here are five chocolatiers in and around the city to check out: Beta5 An award-winning chocolate and bakeshop located at 409 Industrial Ave., Beta5 is known for its artisanal, colourful chocolates featuring unique flavours. Thomas Haas Founded by Thomas Haas and his wife Lisa, it offers chocolates, pastries, sandwiches and more at their two locations in Kitsilano (2539 West Broadway) and in North Vancouver (128-998 Harbourside Dr.). Temper Chocolate and Pastry From cakes and pastries to vegan specialty chocolates, chocolatier Hodge and his team offer a selection of European-inspired treats at their location at 2409 Marine Dr. in West Vancouver. Gem Chocolates An artisan chocolate shop located at 2029 West 41st Ave. in Kerrisdale, Gem was founded in 2011. The award-winning chocolates created by the team focus on using natural and local ingredients. Purdy's Chocolatier A mainstay for many chocolate fans, Purdy's started as a small chocolate shop located at 915 Robson St. in downtown Vancouver in 1907. Today, the family owned company has more than 80 stores across Canada. Headed to Lucerne, Switzerland, sometime in the near future? Add these five destinations — from food to some seriously wonderful rest and relaxation — to your trip itinerary: Hotel Beau Séjour — A boutique hotel with 27 cool, colourful rooms. Centrally located on a main bus route and easily walkable to the downtown area, this charming hotel is situated right across the street from Lake Lucerne. Visit for more information. Burgerstube — Offering homestyle fare in a heritage setting, this restaurant allows you to taste the flavours of Lucerne, both old and new. Located within the historic Hotel Wilden Mann Luzern, the restaurant features a charming traditional style. Visit for more info. Le Piaf — Located steps from the busy Lucerne train station — and inside the Jean Nouvel-designed Lucerne Culture and Congress Centre (KKL) — Le Piaf offers fresh food in a laid-back atmosphere. It's the perfect place to grab a bite before a train ride or concert. Visit for more info. Max Chocolatier — Whether you're looking to buy handmade chocolates or to sign up for a Chocolate Tasting & Chocolate Bar Workshop, Max Chocolatier is a must-visit for true chocolate fans. The ability to create your very own custom chocolate bar is an absolute treat. For more info visit Bürgenstock Hotel Spa — A visit to Bürgenstock spa provides some much-needed rest and relaxation in an extraordinary environment. Boasting unparalleled views of Lucerne from its infinity-edge pool, Burgenstock is a spa that you could get wrapped up in exploring its various rooms and environments for a full day — or more. Trust us when we say you don't want to miss it. For more info visit .
