Latest news with #fine dining
Yahoo
4 days ago
- Business
- Yahoo
New fine dining restaurant opens in Norfolk seaside town
An award-winning curry house in Norfolk has reopened as a fine dining Indian restaurant. Masala Twist in Cromer's Prince of Wales Road has become the Cinnamon Room - a fine dining experience serving traditional Indian dishes and cuisine. Masala Twist in Cromer's Prince of Wales Road has reopened as the Cinnamon Room - a fine dining Indian restaurant (Image: Masala Twist) Owners couple Jay and Kelly Ali, who have owned the restaurant since 2021, have employed an entirely new team of chefs in the kitchen. "We wanted to do something better and we feel there is nothing like this in Norfolk," Mrs Ali said. "We wanted to be different. You can still get your classics but we've added a gourmet side to it. The food is absolutely amazing. "Our new head chef, Rauful, has worked in many top establishments in London." Owners couple Jay and Kelly Ali (Image: Masala Twist) Masala Twist will continue to operate as a takeaway and delivery out of the former Kebabish of Cromer building next door - a business previously owned by the couple. "It's two separate teams of staff," Mrs Ali said. "We're hitting both ends of the market. Masala Twist will offer takeaway and delivery, but the Cinnamon Room is purely eat-in fine dining." The Cinnamon Room will officially open on Monday (July 28) (Image: Supplied) The couple have applied for an AA Rosette rating for the Cinnamon Room and hope to one day receive a coveted Michelin star. Mr Ali, who is of Bengali heritage, and his wife moved to Norfolk together from London in 2021, taking over Masala Twist but keeping its name. Masala Twist won a TripAdvisor Travellers' Choice award in 2023 for its excellent reviews from customers on the online travel review website. In February last year the couple took over the White Horse pub in West Street, located just around the corner from the curry house. The White Horse in West Street, Cromer (Image: Adam Barker) They walked away from the pub, owned by national pub group Stonegate, in December due to the price of its rent and bills.
The National
4 days ago
- Business
- The National
Could a Caesar salad ever be worth Dh450?
I thought I'd become desensitised to fine dining prices in major cities, until I saw a Dh450 Caesar salad on a menu at a restaurant last week. That's $122 or £91 for a bowl of lettuce, croutons and dressing. Sure, the fine dining restaurant scene is expensive, but who can afford, or justify, that kind of spend on a salad? The dish sits on the list of relatively typical starters at a well-known restaurant in Dubai. It isn't the most expensive item on the list − that would be the whole king crab leg for Dh690 − but it stands out when compared to the eggplant salad (Dh85) or even the Dh185 burrata. The price of the dish has ruffled feathers among my friends and family. 'Guess how much a Caesar salad I saw recently costs?' is how I have started the lion's share of my conversations this week. My mum guessed Dh60. My dad joked Dh80. A friend said Dh55. None of them got close. What justifies this price? That remains to be seen, because I didn't order it. No, I couldn't justify it, even in the name of research! Traditional Caesar ingredients are relatively inexpensive. It's a simple enough salad of lettuce, Parmesan cheese, croutons and Caesar dressing, which is made of egg yolks, olive oil, anchovies, garlic and Parmesan. So, what is in this particular salad? Gold (we know that is popular these days!)? Caviar? Truffle? The menu lists the ingredients as simply: crouton, baby jem (sic) and Parmesan cheese. Perhaps the full name of the dish is something of a key to the price tag – it's named after a high-end beverage brand, which sells for about Dh1,200 in-store in Dubai, and for much more at bars. I was told it's incorporated into the dressing. Are these dishes purely expensive by design, something intentionally created to ruffle feathers? Or is there a market for these extremely pricey plates? At one popular restaurant in Dubai, you can buy 200g of Almas caviar for Dh44,000. The cheapest caviar on the menu is 50g of white surgeon, which comes in at Dh540. In the past we have written about a Dh2,999 ice cream, a sundae I'd argue was created more to grab headlines than entice customers. It routinely goes viral for its high price tag. And please don't get me started on gilded steaks. This has all got me thinking more broadly about the cost of fine dining in the region. Hospitality is a challenging and overcrowded industry. Countless restaurants are forced to close every year as the industry gets more and more difficult to keep afloat in, between high operating costs, import challenges and complex regulatory systems. I also understand that there are high overheads to cover. We do see phenomenal restaurants open up, make an impact and endeavour to keep costs as close to an accessible level as possible for the customers. At some Michelin-starred restaurants, you can get a two-course lunch menu for Dh125 and starters range from Dh58 to Dh255. Another Michelin-starred restaurant offers a two-course lunch for Dh99; its evening tasting menus start at Dh395. That said, set menus that cost more than Dh1,000 are cropping up more and more. At what stage will it become de rigueur for a meal to cost more than Dh2,000 per person? It feels like that is the trajectory we're on. This month, a $400 melon has gone viral in the US. The New York Times drew attention to the Japanese-export musk melon being sold at Farm & Forage in the Hamptons. According to the publication, it is noted for its remarkable sweetness, despite the fact that it 'looks identical to a regular grocery-store cantaloupe' to the undiscerning eye. Pricing has rolled out of control, becoming a parody of itself. It is as if those setting the prices have been inspired by the scene in Arrested Development, when a notably financially out-of-touch Lucille Bluth quips: 'It's one banana, how much could it possibly cost? $10?' I don't think I have a solution. Of course, there are always more affordable options available and no one is forcing me to try or pay for a Dh450 salad, so I suppose that is a resolution in and of itself. But I have no doubt that this particular sky-high price will leave a bad taste in my mouth for a while – or at least until I spot a Dh700 soup on another menu.
Yahoo
6 days ago
- Entertainment
- Yahoo
Cleveland hotel restaurant just named among Top 100 in country, only Ohio eatery on list
**Related Video Above: Il Venetian chef Alberto Leandri visited New Day Cleveland in 2013 CLEVELAND (WJW) — Hotel restaurants are normally there to serve those staying the night and looking for a convenient bite to eat. But some strive to attract more than just hungry travelers. That's where OpenTable's 2025 Top Hotel Restaurants Guide comes in. 'From star chefs to innovative menus and stylish interiors, hotel restaurants have never been better — and people are taking notice,' OpenTable said of its new list. Find the latest FOX 8 recipes right here The guide features one Ohio restaurant, and, yes, it's in downtown Cleveland. The Il Venetian, an upscale Italian eatery — items like octopus, veal and wagyu are featured on the menu — that's part of the Cleveland Marriott Downtown at Key Tower, has now been named as one of the 100 best hotel restaurants in the country. The list was reportedly crafted using data from the travel site Kayak and it's own verified OpenTable diner reviews to determine the best-rated spots. The Cleveland restaurant, which has garnered a 4.8-star rating on OpenTable, also features stunning chandeliers and other decorations like sculptures and artwork all the way from Italy. Curator of Rock Hall's Ozzy exhibit joins FOX 8 to talk about music icon's legacy Earlier this year, OpenTable named Lakewood's Pier W among its Top 100 Brunch Restaurants list. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed. Solve the daily Crossword
Irish Times
6 days ago
- Irish Times
The Lady Helen at Mount Juliet: It's no secret this restaurant is chasing a second Michelin star
The Lady Helen Address : Mount Juliet Estate, Mount Juliet, Co. Kilkenny Telephone : 056 777 3000 Cuisine : Modern International Website : Cost : €€€€ There's a point, early in an eight‑course tasting menu, when you can feel the evening tilt one way or another. An unbearably cheffy kitchen or too many ideas beating each other senseless, and the next two hours drag like a bad wedding speech. Get it right and the plates glide – making you feel you've been spared the bother of ordering the whole thing. Even if it costs €175 per person. In the Lady Helen at Kilkenny 's Mount Juliet Estate – a one- Michelin star restaurant in a grand Georgian room formal enough to mind your elbows but light enough not to stifle you – the tilt goes the right way. Tiny amuse‑bouches – cauliflower with vadouvan spice, apple and lime in a pastry shell, and mackerel cone with horseradish, lemon gel and N25 caviar – are perfect openers with a crisp white in a Zalto glass, Domäne Wachau (€60) from a classic and deep wine list. Chefs' memories are currency these days – the blackberries they foraged with granny, the strawberries they picked under a soft July sun The garden pea course arrives in a pastry case on a stand from nearby Jerpoint Glass Studio – young peas underneath a gougère which releases molten Parmesan. Australian black truffle is shaved over, adding a nutty, earthy note. READ MORE Then the Cevennes onion topped with a frothy spring onion foam. The onions are cooked down till they're sweet, and set into a delicate chawanmushi‑like custard. Dots of pickled shiitake bring sharpness, a slice of lardo adds that silken richness, and croutons give crunch. It's a clever dish. Foie gras, dashi jelly, preserved walnut and sour cherry. Photograph Nick Bradshaw/The Irish Times The crescendo moves on to foie gras under dashi jelly, dotted with white, red and treacle-coloured drops. It echoes foie gras I've had elsewhere, the velvety richness of mi‑cuit, pushed further by an umami hit, lifted by tiny bursts of pear. Warm brioche with pain d'épices on the side is perfect. As I listen to the intro for the next dish, I'm reminded that chefs' memories are currency these days – the blackberries they foraged with granny, the strawberries they picked under a soft July sun. But the chefs I'd actually like to meet are the ones who robbed orchards, shinned fences and lifted apples while a dog went ballistic. Mount Juliet Estate head chef John Kelly. Photograph: Nick Bradshaw/The Irish Times I'll take the backstory for head chef John Kelly's Irish salad with salad cream. Thick San Marzano tomatoes sit on a disc of 'salad cream' – this one more creamy custard than anything from a bottle. Escarole, estate herbs and flowers, and curls of radish perch on top. The prettiest plate of the night. Black Sole with violet artichoke, courgette and Rossini golden caviar. Photograph Nick Bradshaw/The Irish Times Next is black sole with courgette and violet artichoke. The fish course often drifts but sole is a good choice for a small portion. Poached, probably sous vide, but the texture holds. It sits on violet artichoke in a foamy beurre blanc with just enough wine bite. Courgette is sliced thin, fanned on top, dusted with a whisper of espelette. Delicate and classic. Anjou squab pigeon hides under wild garlic leaves. The leg is confit and the breast is rare. A deep carcass jus has finely chopped vegetables, girolles and black truffle, punctuated with pickled gooseberries. A frothy grapefruit sabayon spooned over at the table is a smart finish. Mousse of Mount Juliet Estate Honey and Waterford whiskey with mandarin sorbet. Photograph Nick Bradshaw/The Irish Times The pre‑dessert uses Mount Juliet Estate honey – a delicate mousse shaped into a hexagonal hive, flecked with pollen and dabs of honey and Waterford whiskey gel, topped with mandarin sorbet. 'Strawberry Garden': Kilkenny organic strawberries and lovage ice cream. Photograph Nick Bradshaw/The Irish Times The 'Strawberry Garden' draws upon the chef's memories. One dish, a strawberry mousse encased in a strawberry shell, is topped with lovage ice cream the colour of new grass. The other, a bowl of Kilkenny organic strawberries, hides a sorbet underneath. There's real skill here, but the dishes sit apart. It would work better as one. To finish, the petits fours trolley is wheeled out. A light box pops up as it is opened, illuminating the treats: cherry bakewell tart, a mango bonbon and mint chocolate. A small flourish of ceremony. The Lady Helen restaurant at Mount Juliet. Photograph: Nick Bradshaw/The Irish Times It's no secret the Lady Helen is chasing a second Michelin star – that means more than flawless produce and technique; it demands the chef's stamp on every plate. It's there in the Cevennes onion, the tomato and salad cream, the estate honey – these dishes feel rooted, not borrowed. And for all the eye‑rolling, the backstories help. In Ireland's two-Michelin star restaurants, you'll find plenty of theatre. Chapter One has its Irish coffee trolley, Guilbaud its cheese trolley, Terre, the kitchen intro and digestif trolley, and Dede is unique enough not to need a trolley. Here, it's the petits fours trolley – a quiet flourish to end on. The consistency and skill are already at two‑star level. If they hold that line every night, the second star isn't a stretch – it's coming. Dinner for two with a bottle of wine was €410. The Verdict: An impressive tasting menu rooted in place. Food provenance: Kish Fish, Condron's Dublin and Artisan Foods Dublin. Vegetarian options: 8-course vegetarian and vegan menus. Wheelchair access: Fully accessible with an accessible toilet. Music: background music at a low level.
Forbes
7 days ago
- Entertainment
- Forbes
La Bastide: A Taste Of Provence, One Hour From New York City
View of the dining room from the patio at La Bastide, North Salem, New York La Bastide/ In less than a year, La Bastide by Andrea Calstier, a fine dining experience in North Salem, New York, earned a Michelin star. Such early recognition, like this, is uncommon but not surprising to those who have dined at this bespoke, six-table restaurant in northern Westchester. Chef Andrea Calstier and General Manager Elena Oliver, a husband-wife team, own the restaurant and its sister property, Cenadou Bistrot. Two perfectionists, the couple has brought their abundant talents, creativity, love of Provencal cooking, and moxie to America. North Salem (Westchester County), incorporated as a town in 1788, is only about one hour from Manhattan. But its tree-lined two-lane roads and rolling hills, punctuated by lakes, rivers and reservoirs, offer the vibe of a place much farther away from the bustling city. Soon after arriving at La Bastide, guests are led to a comfortable seating area on a stone patio outside the glass door of the dining room. The pairing of aperitifs and canapés, accompanied by views of the bucolic countryside and herb garden in the backyard, feels transportative. The intimate dining room is as picture-perfect as the outdoors. Well-spaced, round tables accommodate parties of no more than six persons each, so the room never feels crowded. 'This is a very personal space where we spend much of our time,' says Elena. 'We want our guests to feel like we are welcoming them to our home.' Careful thought has gone into the design and decor. An open kitchen on one side of the room allows guests to watch the careful final plating of each dish, while the other side features a striking, contemporary wine wall. 'The open kitchen offers an air of transparency and allows us to feel connected to our diners,' says Calstier. The chairs and tablecloths are made of fine Italian leather. The tableware includes custom ceramics by Esther Kwon and knives from blacksmith Coutellerie du Panier, from the couple's hometown in Marseille. Also featured are porcelains from Studio Matte, Belgium, and French Limoges from Jacque Pergay. The Journey From France To North Salem Elena Oliver and Chef Andrea Calstier La Bastide Chef Calstier has a noble culinary lineage. He began cooking at age 15 and trained in some of France's most esteemed Michelin-starred kitchens, including Christophe Bacquie's La Table du Castellet in Provence and L'Abbaye de la Bussiere in Burgundy. In 2017, the young chef seized an opportunity to work in the kitchen of celebrated Chef Daniel Boulud at Restaurant Daniel in New York City. Elena, his soulmate since high school, joined him on this foray. The chef describes the year he spent working at Daniel's as becoming 'part of a family." There, he not only honed his culinary skills but built his confidence and developed connections. It also gave him the opportunity to learn English from the brigade in the kitchen. Within a year, the couple signed a lease for a very tiny dining space and opened their own French bistro, Papilles, in the East Village. The fearless chef was only 23 then. In that small space, Elena was able to elevate her management skills, and the restaurant achieved immediate success. 'It taught us how to become proper restaurant owners,' he says. 'Learning how to hire, inspire, attract, and mentor staff is what sets chefs apart from cooks.' When a partner of Chef Boulud introduced the couple to the North Salem property, they were smitten by the area and knew it offered more possibilities than they could possibly achieve in New York City. 'The region resonated with us because it would more fully allow us to express ourselves,' says Calstier. La Bastide: Impeccable Cuisine and Service Hors d'oeuvres at La Bastide, North Salem, NY La Bastide/ After a year and a half of renovation, La Bastide opened its doors in February 2024. Although it was difficult to fill the dining room at first, perseverance, consistency and staying true to their vision helped them achieve the Michelin star that 'put the restaurant on the map.' The chef's training in classical French cooking enabled him to set aside his ego. But it allows him to innovate and create dishes that showcase the foods rather than the technique. 'We think about the customer experience at every stage of the meal,' he says. While the cuisine at La Bastide pays homage to the couple's roots in Provence, the menu is seasonal, sometimes even microseasonal, capitalizing on the rich bounty the Hudson Valley offers. The chef adapts classic Provencal recipes, including those his grandmother used to prepare, and is inspired by meeting with local farmers in the area to see what they are cultivating. 'The menu is 80% seafood, even if it is only to complement a vegetable dish, because there is so much amazing seafood on the East Coast from Maine to Long Island to New Jersey,' he says. 'In terms of high-quality products, we've never felt limited by the supply.' Currently, the restaurant offers tasting menus at two seatings, 5:00 PM and 8:00 PM, Wednesday through Sunday. Diners have the option of an additional cheese course and/or wine pairing. Sommelier David Berube, who also worked for Chef Boulud, has curated a Wine Spectator award-winning list of 600 French regional wines for the restaurant. Service is seamless, thanks to a well-trained, attentive, and knowledgeable team. From the amuse-bouche to the appetizers, and from the moment the waitstaff lifts the silver domes from the entrées in unison, every dish offers a profusion of delightful flavors presented with artistry and flair. Fabulous desserts (like the popular chocolate with goat cheese) provide the proverbial icing on the cake, leaving sweet memories of an excellent meal. Cenadou Bistrot: More Casual, But Also Not To Be Missed Welcoming bar at Cenadou The more casual, 50-seat Cenadou Bistrot is co-located in the same building as La Bastide, one floor above the fine dining restaurant. Like its sibling, its menu reflects a fusion of delectable influences from Provence and the Hudson Valley. Diners can choose from hors d'oeuvres, charcuterie, mains like Steak Frites, cheeses, and more. The room also offers views of the surrounding landscape and features a welcoming bar (with a limited bar menu). The Bistrot first opened in June 2023. Extremely popular with locals, it has even received glowing accolades from Martha Stewart, who held a holiday party there for her staff. This dining room can stand on its own excellence and only pales when compared to the elegance of La Bastide. La Bastide: A Bastion Of True Hospitality La Bastide is a truly unique restaurant, perfect for a special occasion or for making any occasion special. Many guests choose to enjoy a special dinner at the restaurant and return the following day for a more casual lunch at Cenadou. Elena is always pleased to provide recommendations for nearby boutique hotels and small inns. She aptly describes the destination as 'a perfect getaway that offers the feel of being somewhere in France.' After a visit, the most lasting impression of La Bastide, beyond the exceptional food and ambiance, is the genuine warmth, hospitality, and dedication of the owners. 'If you believe in what you want to do, you don't have to compromise,' says Chef Calstier. IF YOU GO La Bastide By Andrea Calstier 721 Titicus Road, North Salem, New York, (914) 485-1519
