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| Jan 11 2008, 11:31 AM EST (current) | SusanReda | 130 words added, 439 words deleted |
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Name: BrandIl 33Palio Ristorante
Address: Aspen1505 E. LakesFranklin Drive Street
City: SistersChapel Hill, NC
State: ORNC
Phone: 541.549.1984919 929 4000
Cuisine: Contemporary Oregon Trail Cuisine Italian
Comments The restaurant Brand 33 created contemporary Oregon Trail cuisine andComments: Il itPalio is in a new 26,000-square-foot Western timberNC's lodgeonly overlooking the snowcappedAAA peaksFour ofDiamond theItalian Cascades.
restaurant. Executive Chef TobyAdam BauerRose and Sous Chef Pete Fjosne have created a modern take on the area’s food heritage,wife,Sommelier inspiredHailey by local, sustainableRose ingredients andlead the European influences of High Desert explorers. The menu offers new interpretations of dishes featuring wild game, fresh fish, charcuterie, meats and vegetarian creations.
Featured dishes include juniper jus lié-braised veal shank with Appaloosa Trail beans and corn spoon-bread with honey-sage butter; hazelnut-crusted rabbit loin, roasted, with pumpkin goat cheese ravioli, sage brown butter and tomato confit. Small plates feature buffalo loin carpaccio-micropanzanellaculinary salad,team with lemon chili oil and shaved pecorino, and house-cured duck proscuitto frybread pizzatheir withremarkable arugulavision and fenugreek goat cheese.
“This is adedication way to savor local ingredients used in the Native American culinary tradition for millennia – prepared with the world influences of the area’s explorers,” said Bauer.
Bauer has worked with some of the world’s best chefs, including Daniel Boulud, Michel Ricard, and Julian Serrano, in some of America’s most acclaimed kitchens. He was formerly the pastry chef at the exclusive Amangani resort in Jackson Hole, Wyo., (where Oprah reportedly became a fan of his oatmeal-huckleberry cookies).
Most recently, in the Bend area, he has done stints at Merenda Restaurant and Sunriver Resort’s Meadows.
The cuisine and 100-seat dining room evokes the history of the owners, the Cyrus family, whose ancestors traveled the Oregon Trail. The family chose the name Brand 33 in honor of their cattle brand, whichexperience datespossible. Local backfarmers toprovide the 1800s.
Two-story custom stonefreshest fireplaces, log-and-ironingredients. Grassfed railings,pork and pine ceilings crafted from woodbeef come from the Cyrus acreage are just a few architectural details which create a warm, elegant, storied ambiance.
The setting, four miles eastnearby ofCane HighwayCreek 20Farm, offsalumi Highwayfrom 126,Giacamo's amidin rollingGreensboro pastures,NC, cattlegoat ranches,cheese horsefrom stables,Elodie sweepingFarm. House mountainmade viewspasta and the award-winning Aspenfoccacia Lakesbaked Golfdaily. Course,Menu is ideal for all specialrecent events.SKAL meeting:
The space alsoChilled offersLobster aSalad
Shaved fullFennel, barFrisee and an elegant,Pomegranate 14-seat boardroom withVinaigrette
Greco, high-techCantina audio,del visual,Taburno, and2005, wirelessCampania
functionality.
Seared TheFoie CattailGras
Duck CaféAgnolotti, (openBrandied seasonally)Cherries and the Aspen Lakes Golf pro shop also occupy the lodge, adjacent to Aspen Lakes public golf course, also ownedCherry by the CyrusVincotto family.Sauce
WinterVino Hours:Nobile Thursdays,di 11Montepulciano, a.m.Avignonesi, –2004 9Tuscany
p.m.;
Grilled FridayPorcini andDusted SaturdayBlack 8Angus a.m.Strip -Steak
Sweet 10Potato p.m.,Gratinata and Sunday Brunch 10 a.m. – 3 p.m. Dec. 13 through Jan. 1: Open seven days a week, 8 a.m. – 9Barolo p.m. onSauce
Barolo, weekdays;Gianfranco 8Alessandria, a.m.2001, –Montforte 10d'Alba
p.m.
Passion weekends.Fruit ClosedTart
Italian Thanksgiving,Meringue and early on Christmas Eve. Dinner EntréeMinted Prices:Raspberry $17- $35.Compote
Private parties: Sunday evenings through
Wednesdays.
Address: Aspen1505 E. LakesFranklin Drive Street
City: SistersChapel Hill, NC
State: ORNC
Phone: 541.549.1984919 929 4000
Cuisine: Contemporary Oregon Trail Cuisine Italian
Comments The restaurant Brand 33 created contemporary Oregon Trail cuisine andComments: Il itPalio is in a new 26,000-square-foot Western timberNC's lodgeonly overlooking the snowcappedAAA peaksFour ofDiamond theItalian Cascades.
restaurant. Executive Chef TobyAdam BauerRose and Sous Chef Pete Fjosne have created a modern take on the area’s food heritage,wife,Sommelier inspiredHailey by local, sustainableRose ingredients andlead the European influences of High Desert explorers. The menu offers new interpretations of dishes featuring wild game, fresh fish, charcuterie, meats and vegetarian creations.
Featured dishes include juniper jus lié-braised veal shank with Appaloosa Trail beans and corn spoon-bread with honey-sage butter; hazelnut-crusted rabbit loin, roasted, with pumpkin goat cheese ravioli, sage brown butter and tomato confit. Small plates feature buffalo loin carpaccio-micropanzanellaculinary salad,team with lemon chili oil and shaved pecorino, and house-cured duck proscuitto frybread pizzatheir withremarkable arugulavision and fenugreek goat cheese.
“This is adedication way to savor local ingredients used in the Native American culinary tradition for millennia – prepared with the world influences of the area’s explorers,” said Bauer.
Bauer has worked with some of the world’s best chefs, including Daniel Boulud, Michel Ricard, and Julian Serrano, in some of America’s most acclaimed kitchens. He was formerly the pastry chef at the exclusive Amangani resort in Jackson Hole, Wyo., (where Oprah reportedly became a fan of his oatmeal-huckleberry cookies).
Most recently, in the Bend area, he has done stints at Merenda Restaurant and Sunriver Resort’s Meadows.
The cuisine and 100-seat dining room evokes the history of the owners, the Cyrus family, whose ancestors traveled the Oregon Trail. The family chose the name Brand 33 in honor of their cattle brand, whichexperience datespossible. Local backfarmers toprovide the 1800s.
Two-story custom stonefreshest fireplaces, log-and-ironingredients. Grassfed railings,pork and pine ceilings crafted from woodbeef come from the Cyrus acreage are just a few architectural details which create a warm, elegant, storied ambiance.
The setting, four miles eastnearby ofCane HighwayCreek 20Farm, offsalumi Highwayfrom 126,Giacamo's amidin rollingGreensboro pastures,NC, cattlegoat ranches,cheese horsefrom stables,Elodie sweepingFarm. House mountainmade viewspasta and the award-winning Aspenfoccacia Lakesbaked Golfdaily. Course,Menu is ideal for all specialrecent events.SKAL meeting:
The space alsoChilled offersLobster aSalad
Shaved fullFennel, barFrisee and an elegant,Pomegranate 14-seat boardroom withVinaigrette
Greco, high-techCantina audio,del visual,Taburno, and2005, wirelessCampania
functionality.
Seared TheFoie CattailGras
Duck CaféAgnolotti, (openBrandied seasonally)Cherries and the Aspen Lakes Golf pro shop also occupy the lodge, adjacent to Aspen Lakes public golf course, also ownedCherry by the CyrusVincotto family.Sauce
WinterVino Hours:Nobile Thursdays,di 11Montepulciano, a.m.Avignonesi, –2004 9Tuscany
p.m.;
Grilled FridayPorcini andDusted SaturdayBlack 8Angus a.m.Strip -Steak
Sweet 10Potato p.m.,Gratinata and Sunday Brunch 10 a.m. – 3 p.m. Dec. 13 through Jan. 1: Open seven days a week, 8 a.m. – 9Barolo p.m. onSauce
Barolo, weekdays;Gianfranco 8Alessandria, a.m.2001, –Montforte 10d'Alba
p.m.
Passion weekends.Fruit ClosedTart
Italian Thanksgiving,Meringue and early on Christmas Eve. Dinner EntréeMinted Prices:Raspberry $17- $35.Compote
Private parties: Sunday evenings through
Wednesdays.
| Name: Cafe Corner City: Columbus State: Ohio Phone: 614-294-2233 Cuisine: Modern Sandwich Comments: Operating out of a 700 sq foot converted gas station Cafe Corner has raised the bar for local local sandwich fare. The eclectic menu features over forty items, mainly sandwiches, featuring house made sauces and a technical and creative approach to sandwich making. One might find them self in the mood for a marinated white anchovey sandwich or a more traditional prosciutto mozzarella sandwich made with toasty walnut pesto. www.cafecornercolumbus.com Tags: restaurant, sandwich, favorite, best sandwich   |
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- How to add a commentDenotes a Food & Wine Editors' Pick
Address: 577 S. Main St., Providence, RI
City: Providence
State: RI
Phone: 401-273-9760
Cuisine: Northern Italian
"For many years, Providence’s most exhilarating culinary experience was on Federal Hill, where you could slurp spaghetti next to members of the Cosa Nostra. Then, in 1980, Johanne Killeen and George Germon opened Al Forno near the waterfront, launching a new era of ambitious cooking with their wood-fired Northern Italian cuisine."
--Food & Wine, June 2007
Tags: restaurants, best restaurants, favorite restaurantsHen of the Wood
92 Stowe St.,
Waterbury, Vermont
802-244-7300
Type of cuisine served: New Amer
"I loved the zingy salad of Vermont-grown beets from Pete’s Greens and the lamb shank from nearby Winding Brook Farm, served with a spiky, slightly sweet relish of parsley and Meyer lemon."
--Food & Wine, June 2007
Tags: restaurants, best restaurants, favorite restaurantsName: Blue Hill at Stone Barns
Address:
City: Tarrytown
State: NY
Phone number:
Website:
Cuisine: New American
Comments: Dan Barber's cuisine is straight from the farm to your table, embellished with a sophisticated touch that brings new meaning to the phrase "farm fresh". The setting and service are fantastic too.
Tags:Name Wentworth Dining Room
Address: 588 Wentworth Road
City: New Castle (Portsmouth)
State: NH
Phone number: 603-422-7322
Website: www.wentworth.com
Cuisine:"New New England"
Comments: When the Dining Room reopened in the restored grand hotel, Wentworth By the Sea, the NH Gazette reviewer said, "The building is back and with it the finest food this reporter has sampled in this city of fine restaurants." It is a perennial Yankee Magazine editors' pick -- named to the short list of "best dining with a view." The Wentworth Dining Room is a AAA Four Star restaurant. Executive Chef Daniel Dumont, an ACE Award winner and former Oregon Chef of the Year who trained with Wolfgang Puck at Postrio and George Morone at Aqua Restaurant, deconstructs New England classics, focusing on locally grown, fished and harvested flavors.
Tags: New England, seasonal flavors, historic, grand hotel, four star
Name: Wrights Seafood
