In Situ restaurant, San Francisco

 

The Forest dish at In Situ, SF Moma - photo by Rob McFarland

The Forest dish at In Situ, SF Moma – photo by Rob McFarland

Traveller, Sydney Morning Herald, Australia – Feb 24, 2018

Like most great ideas, the concept behind In Situ is so devilishly simple you wonder why someone hasn’t done it before. Invite a selection of the world’s top chefs to contribute a dish then create a restaurant to showcase them.

Headed up by three Michelin-starred chef Corey Lee, In Situ features recipes by more than 80 gastronomic greats – including Rene Redzepi, from Noma, David Chang, from Momofuku, and Peter Gilmore, from Quay.

The inspiration for the restaurant came from its setting inside the San Francisco Museum of Modern Art. The museum presents a curated selection of the world’s finest art; In Situ does the same for food.

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Renaissance of the New York Hotel restaurant

Papads at Indian Accent restaurant in New York - photo by Rob McFarland

Papads at Indian Accent restaurant in New York – photo by Rob McFarland

Sydney Morning Herald & The Age, Australia – November 19, 2016

The hotel restaurant used to be something of a last resort. Often housed in a bland, unflatteringly lit space, it was a convenient option when you were too tired to go anywhere else. The menu was normally unadventurous (club sandwich anyone?), the service lacklustre and the experience functional rather than fabulous.

How times have changed. Nowadays, celebrity chefs are falling over themselves to collaborate with high-end hotels. Particularly in cities such as London and New York where real estate is at a premium and competition is cut-throat. The benefits for both parties are obvious – a well-known chef lures guests to the hotel and the restaurant gets a steady supply of customers. In short, everybody wins.

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London’s best single-product restaurants

Turkey salad starter at Strut & Cluck in London - photo by Rob McFarland

Turkey salad starter at Strut & Cluck in London – photo by Rob McFarland

Sydney Morning Herald & The Age, Australia – November 12, 2016

Ever woken up with a craving for turkey? Me neither. But should that occur, and you happen to be in the London suburb of Shoreditch, you’re in luck. In June husband-and-wife team Amir and Limor Chen opened Strut & Cluck, a restaurant specialising in turkey. They claim it’s leaner and healthier than chicken and is packed with proteins, amino acids, zinc and magnesium. They use free-range birds sourced from farms in East Anglia and marinate the meat for 24 hours before slow cooking it in a secret family blend of herbs and spices

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Local produce in Vail, Colorado

10th Mountain Whiskey & Spirit Company tasting room - photo by Rob McFarland

10th Mountain Whiskey & Spirit Company tasting room – photo by Rob McFarland

Sydney Morning Herald & The Age, Australia – October 22, 2016

Where do you go to learn how to make moonshine? Moonshine University, of course. Christian Avignon and Ryan Thompson had no experience distilling spirits, so they figured they’d better learn from the best before starting a distillery in the ski resort of Vail, Colorado. Clearly they were given good advice at Kentucky’s Moonshine University, because since launching in 2014, the 10th Mountain Whiskey and Spirit Company has already moved to bigger premises and is now sold in more than 700 outlets around the state.

Read the rest of this story here.