Best Restaurants

Noma Named World’s Best Restaurant

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Noma’s victory at 
the S. Pellegrino World’s 50 Best Restaurants last night is a triumph 
both for the Copenhagen eatery and for the awards, which were stuck in a
 rut, handing out first place each year to El Bulli.</div>
 
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGeZbvdSseusN5rb9f-YBC3hBzav4_vaUV2pxSilM2tpJME0VnaehUQ0tPi8of8rdTHeF2Qb9gak5MHccq9k4iBu4lhrgVnqsN3hlz3ONDFzxskTndVfdEDKyU2OSeEd5MtzKxhGNXIAfa/s1600/noma-copenhagen.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Noma Hallway Picture" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGeZbvdSseusN5rb9f-YBC3hBzav4_vaUV2pxSilM2tpJME0VnaehUQ0tPi8of8rdTHeF2Qb9gak5MHccq9k4iBu4lhrgVnqsN3hlz3ONDFzxskTndVfdEDKyU2OSeEd5MtzKxhGNXIAfa/s320/noma-copenhagen.jpg" title="Noma deemed to be the Best Restaurant" /></a></div>
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Danish chef Rene Redzepi was there to collect the crown that had gone for the past four years to Ferran Adria for his establishment north of Barcelona. El Bulli has been in the top three every year since the awards were founded in 2002. Heston Blumenthal’s Fat Duck has been the other big winner, 
coming first in 2005 and always making the top three since 2004. The 
U.K. restaurant came third last night, behind El Bulli. The only other 
winner has been the French Laundry, in 2003 and 2004. Noma, which seats 
42 diners, was founded in November 2003. 
The S. Pellegrino World’s 50 Best Restaurants were named at a reception 
in London’s Guildhall attended by chefs and restaurateurs including Daniel Boulud,
 whose New York flagship surged 33 places to No. 8. The awards started 
as a magazine feature and have grown to international prominence.</div>
 
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<img alt="Noma in Copenhagen" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLNUFCLlccGHutdzG__TB7hhZul-UBxboNuE0tpiDzga02cSUuIlyfpWHHspNXwMPzCxYkCxmL9iH0jd6JnVunS3tUH-uqIKapZYDJzRRF9fXifsdMGVySG6hmADgKJqSweyjBx0WLd_5e/s320/noma-hallway.jpg" title="Noma in Copenhagen" /></div>
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Noma -- which stands for Nordisk Mad, or Nordic Food -- is housed in a 
converted warehouse by the waterside in the Danish capital’s 
Christianshavn district. Redzepi, 32, travels the region in search of 
ingredients and culinary inspiration for his seasonal menu. Noma entered
 the table at 33 in 2006 and had risen to third by last year. 
“When I first got an invitation saying, ‘Congratulations, you are now on the 50 Best Restaurants list,’ I’d never really heard about it,” Redzepi said in an interview at Noma in February. “But immediately after the award show, you realized it was something special by the press coverage, the phone calls. 
‘Turning Point’ 
“From there on, our restaurant really started to take off. It was 
like a turning point being on that list. So it went from something that 
perhaps I didn’t acknowledge in the way that I should to something 
that’s been crucial for us.”</div>
 
 
El Celler de Can Roca and Mugaritz, both in Spain, took fourth and fifth
 places. The highest U.S. entry was Alinea, of Chicago, in seventh 
place. New York restaurants Daniel, Per Se and Le Bernardin, took 
eighth, 10th and 15th, respectively. 
 
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<img alt="Noma Copenhagen Restaurant" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ3EYH7IWRVERc3YT09qRJkhm8CxJgaeKELopcLI0XApifTDl2PIoslQeecjyZm_J5IIOrvjNE7scVRQLG0tKl2rmDKs7o0oUlQ3NkxShI8XUfeLkLS1LmV_bu7wuq_CFvbI9Qs5u8aUgR/s320/Noma-restaurant-in-Copenhagen.jpg" title="Noma Restaurant in Copenhagen" /></div>
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The London winners were St. John, at 43, and Hibiscus, at 49. Adria was 
chef of the decade, and the chefs’ choice award went to the Fat Duck. La
 Colombe, Cape Town, was top in Africa and the Middle East; D.O.M. of 
Sao Paulo came first in Latin America; and Les Creations de Narisawa, 
Tokyo, topped Asia. 
Ramsay, Wareing Gordon Ramsay failed to make the top 100 for the second straight year. The British chef’s former associate, Marcus Wareing, came 58th with his restaurant at the Berkeley. 
The winners are picked by more than 800 chefs, food writers and 
restaurateurs from around the world. I’m a member of the U.K. panel and 
each of us votes confidentially, without meeting -- or even necessarily 
knowing the identity of -- the other panelists. The U.K. and Ireland 
panel is headed by Jay Rayner. 
Members of the voting academy are required to have eaten in the 
restaurants we nominate within the previous 18 months and we have to 
vote for at least two places outside our own region. 
Everyone knows the list is imperfect. Asia is historically 
underrepresented, while the Top 10 includes four restaurants in Spain 
and not a single one in France. There’s no controlling hand behind the 
World’s 50 Best and -- even though I’m a voter -- I’ve found myself 
checking the names of places in Russia, Slovenia and Croatia that have 
made the Top 100 this year. 
The awards started in 2002 as a feature in “Restaurant,” a U.K. publication founded the previous year. The writer Joe Warwick
 said he sent e-mails to journalists and chefs to pick their favorite 
places, like a music magazine naming best albums. That first year, 
British venues did suspiciously well: Gordon Ramsay came second and the 
Ivy took eighth place. El Bulli won. 
Academy Idea 
“The next year, we did a little event and, lo and behold, Ferran Adria 
showed up,” said Warwick, who went on to become the magazine’s editor. 
“I thought: Hang on, we’d better do this properly, so we came up with 
the idea of the academy. 
“Nobody had done this before, and we got a lot of stick for it. But 
people love lists and the thing took off. People ask me now: Best for 
what? Well, we never defined that.” 
At the center of Redzepi’s cuisine are fine, seasonal Nordic 
ingredients: halibut, wild salmon, seaweed and curds from Iceland; lamb,
 musk ox, berries and the purest drinking water from Greenland, 
according to Noma’s Web site. While the style is modern -- Redzepi’s 
resume includes El Bulli and the French Laundry -- the focus is on the 
produce, not the technique. 
Tasting Menu 
When I ate there in February, the seven-course tasting menu cost 995 
kroner ($180) plus service; matching wines were 895 kroner, or juices 
395 kroner; there was a 595 kroner lunch menu. 
There were six different types of canape, including pickled quail eggs 
smoked on a bed of hay, and smoked cod roe on toast with vinegar. That’s
 before we got onto the 10-course meal, which included squid and lingon 
berries, cream and dill; sour grape juice from the isle of Lilleo, 
caramelized onions and thyme leaves; beef cheek and pickled flowers and 
winter cabbage.</div>
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Noma Named World’s Best Restaurant

Noma’s victory at the S. Pellegrino World’s 50 Best Restaurants last night is a triumph both for the Copenhagen eatery and for the awar...

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Best Restaurants In Kuwait

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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglsI3bVVxe-z33LTouLTfTRfxz_82mCYmAwUEoXg07vF1IgjFvCRd0glWzyxaAMMTN7MU1drL1OyxRcDZXVXR7foZPw6giItfnwfjc5DTFb0vq9PGnBFMuITxeeBPRN6zcml6upMcERBay/s1600/Best+Restaurants+In+Kuwait.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglsI3bVVxe-z33LTouLTfTRfxz_82mCYmAwUEoXg07vF1IgjFvCRd0glWzyxaAMMTN7MU1drL1OyxRcDZXVXR7foZPw6giItfnwfjc5DTFb0vq9PGnBFMuITxeeBPRN6zcml6upMcERBay/s1600/Best+Restaurants+In+Kuwait.jpg" width="400" /></a>Surprisingly, the best restaurants in Kuwait offer a wide variety of ethnic foods. In fact, you can find almost any type of cuisine you're looking for. From American, Chinese, Japanese to Persian, breakfast, lunch or dinner, you're never far from a home-cooked meal when you're dining in Kuwait. One of the best restaurants in Kuwait is the 'Sunny Side Up', a popular breakfast restaurant that just opened in November of 2011. As you can probably guess from the name, the menu features a wide variety of eggs dishes. Most of the menu selections are American and one of the favorites among the regulars is the Turkey Club sandwich, a real Dagwood sandwich stacked with slices of thinly sliced turkey, boiled eggs, bacon, lettuce, tomato and mustard. A favorite breakfast item is the tall stack of pancakes served with real maple syrup. Sunny Side Up is located in Al Saqaran Complex. Another popular breakfast restaurant is the Living Room Lounge, located in the Marina Mall. The menu here is simple - you choose either an American breakfast, a Spanish omelet, an Arabic breakfast or French Toast. The Living Room Lounge is an upscale, elegant restaurant with indoor and outdoor seating. And one of the best restaurants in Kuwait for breakfast lovers is the "Ryoog" which means breakfast in Arabic. Again, they have a very simple menu offering you your choice of an American breakfast, a Lebanese breakfast, waffles or sandwiches. Another elegant restaurant you'll find the Ryoog on Block 8, Street 80. If Chinese food is your favorite you'll find more than a dozen Chinese restaurants in Kuwait serving everything form Szechuan to Hunan to Cantonese and Anhui. Now, let's look at the best restaurants in Kuwait that have lunch and dinner menus. Believe it or not, if you're looking for American food, you can get your favorite burger and fries at the T.G.I. Fridays. They even have their world-famous onion strings. If you're looking for some delectable Japanese fare then you need to visit PF Changs, Maki, Wasabi or Sakura. And if you're looking for Persian delights then you should visit Babak where you'll find traditional recipes like Hummus, Kebab and Gheymeh. For Italian fare you'll find none better than the pizza, lasagna, spaghetti and ravioli the cook fresh daily and Nino, an Italian diner in Kuwait. Be sure to try the Mushroom Risotto or the Nino Pasta while you're there. If you're visiting Kuwait then you probably want to try some traditional Kuwaiti food and the best place in town is the Freej Sowaileh diner. Freej Sowaileh serves a mouthwater chicken and rice dish called 'machboos' and it's Kuwaiti cooking at its finest. </div>

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Chicken Parmesan

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media2.fl.yelpcdn.com/bphoto/HyYFNJ0Cj3Bb7Ml5dOyKng/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://s3-media2.fl.yelpcdn.com/bphoto/HyYFNJ0Cj3Bb7Ml5dOyKng/l.jpg" width="320" /></a></div> CHICKEN PARMESAN Semolina's Restaurant Recipe 2 tablespoons olive oil 2 breaded chicken breasts 1/2 cup provolone cheese 1 cup cooked linguine 1/2 cup marinara sauce 1/2 cup alfredo sauce 2 tablespoons parmesan cheese chopped parsley crushed red pepper Saute chicken breasts in oil until light brown and completely cooked. Place the cooked pasta in a serving plate, ladle the alfredo sauce over the pasta. Place one chicken breast on top of the sauce, layer provolone cheese on top of the chicken then stack the remaining breast on top of the cheese. Ladle 1/2 cup marinara sauce over the chicken and garnish with parmesan, parsley and crushed red pepper.

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Muffaletta Pasta

<div class="separator" style="clear: both; text-align: center;"><a href="http://chronicle.augusta.com/sites/default/files/imagecache/superphoto/11998044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://chronicle.augusta.com/sites/default/files/imagecache/superphoto/11998044.jpg" width="320" /></a></div> Olive Salad: 2 1/2 cups green olives 1 cup black olives 1 cup diced tomatoes 3 tablespoons diced pimento 2 tablespoons chopped garlic 2 tablespoons basil 1 1/2 teaspoons red pepper 3/4 teaspoon black pepper Combine all ingredients in a bowl and mix well. Muffaletta Pasta: 1 1/2 ounces ham, cut in sticks 1 1/2 ounces Genoa salami, cut in sticks 1/2 cup olive salad 2 cups cooked penne pasta 2 tablespoons parmesan cheese 2 teaspoons toasted sesame seeds 1/2 cup provolone cheese chopped parsley Saute the ham and salami in the olive oil until lightly browned. Add the olive salad and the penne pasta and cook until the pasta is heated through. Transfer the ingredients to a serving plate and garnish with the remaining ingredients.

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Caesar Salad

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media1.fl.yelpcdn.com/bphoto/__AIfoiBgGboWVr5e7BUUA/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://s3-media1.fl.yelpcdn.com/bphoto/__AIfoiBgGboWVr5e7BUUA/l.jpg" width="320" /></a></div> CAESAR SALAD Semolina's Restaurant Copycat Recipe 2 cloves garlic 1 anchovy filet juice of 1/2 lemon 1 tablespoon white vinegar 1/4 teaspoon black pepper 2 teaspoons Grey Poupon mustard dash Worcestershire sauce 1/2 cup extra virgin olive oil 2 Romaine hearts 1/4 cup parmesan cheese Crush garlic in a large bowl. Add anchovies and mash to a paste. Blend in the lemon juice, vinegar, mustard and Worcestershire sauce. Slowly drizzle in the olive oil while mixing constantly so the dressing hold together. Cut the romaine hearts into 1 inch wide ribbons. Wash and spin dry. Toss the washed romaine with enough dressing to coat lightly. Sprinkle on parmesan cheese and toss if desired. PARMESAN CHICKEN SALAD 1 large Caesar salad 1 chicken breast, breaded and sauteed 1/2 cup diced tomatoes 1/2 cup diced provolone cheese basil ribbons Cook the chicken and cut into eight equal strips. Place the salad in a large bowl and top with the tomatoes, provolone and the chicken. Garnish with the basil ribbons.

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Chicken Enchilada Pasta

CHICKEN ENCHILADA PASTA Semolina's Recipe Cheese Sauce: 1 tablespoon butter 2 tablespoons masa flour 1 cup chicken stock 1/4 cup cream 1 teaspoon salt 1/4 teaspoon cumin 1 tablespoon lime juice 1/4 pound American cheese 1/2 cup milk Chicken Enchilada Pasta: 1 tablespoon corn oil 1/4 pound cubed chicken breast 1 ounce red onion, cut into 1/4 inch strips 1 ounce bell pepper, cut into 1/4 inch strips 2 tablespoons pimento, diced 2 tablespoons green chiles, diced 2 tablespoons black beans, cooked and rinsed 1 cup Enchilada Cheese Sauce 2 cups cooked rigatoni Garnish: 1/2 cup Cheddar cheese 1 dollop sour cream 2 tablespoons green onions, sliced 6 jalapeno slices 1/2 cup toasted tortilla strips Saute the first seven ingredients until the veggies start to brown and the chicken is fully cooked. Add the Enchilada Cheese Sauce and bring to a boil. Pour the ingredients over the pasta, then garnish and serve.

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