Jon Cartu Review: 20 of the world's best new restaurants for 2020 - Jonathan Cartu Restaurant, Baking & Catering Services
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Jon Cartu Review: 20 of the world’s best new restaurants for 2020

20 of the world's best new restaurants for 2020

Jon Cartu Review: 20 of the world’s best new restaurants for 2020

(CNN) — From Mexican dishes with a stellar view across the rooftops of London to Ethiopian cuisine in upstate New York, Mediterranean creativity in Bangkok to a Texas-inspired grill in Hong Kong, many of the most exciting new restaurants opening this year take their cue from global cuisines.

Here are 20 new spots around the world to try at the turn of the new decade.

Madera at Treehouse London

Madera at Treehouse London provides an elevated take on traditional Mexican cuisine in a scenic location.

Madera at Treehouse London

The sister restaurant to Toca Madera in Los Angeles and Scottsdale, Madera at Treehouse London brings an elevated take on traditional Mexican cuisine to the British capital.

Located 15 floors up, its plant-filled interiors, quirky design touches and sweeping views are proving a big draw already.

The food on offer includes a raw bar with flavorful ceviche dishes, a taqueria promising freshly-made blue corn tortillas and specialties like carne asada, and Black Angus skirt steak steeped in a coriander marinade and served on lava stones.

Vegan, vegetarian and gluten-free menus and options ensure that all tastes are catered for, while the drinks’ program includes premium mezcals and tequilas, as well as inventive cocktails featuring ingredients such as chile de arbol or prickly pear.

TURK Fatih Tutak, Turkey

TURK Fatih Tutak, Turkey

Turkish chef Fatih Tutak launches his first restaurant in Istanbul this year.

Courtesy TURK Fatih Tutak

Acclaimed Turkish chef Fatih Tutak, who has worked everywhere from Copenhagen to Hong Kong, is returning to his roots by opening his first restaurant in Istanbul.

By working closely with Turkish fishermen, farmers and artisanal producers, Tutak promises to celebrate his country’s diversity of produce.

Served in a modern, light-filled setting, the food here merges the chef’s extensive travels and overseas experience with historic Turkish techniques to reinterpret traditional flavors.

This means multi-layered dishes that include bulgur wheat with miso, veal and radish, or a main of duck with sour cherries and chestnuts. Desserts on offer include a “snow'” of lemon verbena and persimmon, while all the wines served are Turkish.

TURK Fatih Tutak, Now Bomonti, Cumhuriyet Mahallesi, Silahşör Caddesi, Yeniyol 1. Sokak No:2 Bomonti-Şişli; +90 (212) 709 56 79

The Mayfair Supper Club, Las Vegas

The Mayfair Supper Club

Several of the dishes served up at The Mayfair Supper Club in Las Vegas are prepared table side.

Courtesy The Mayfair Supper Club

Vegas is arguably one of the best dining destinations in the US thanks to its seemingly unstoppable wave of restaurants led by domestic and international celebrity chefs.

Open since New Year’s Eve, The Mayfair Supper Club, a new spot on the Strip at The Bellagio, promises to add to the culinary landscape, while throwing in some old school glamour.

The roaring twenties provide the inspiration for the spot’s live entertainment, which features throughout dinner before a late-night jazz party — all played out against the famed Bellagio Fountains.

As for the menu, many dishes are prepared table side, while the Wagyu and caviar handroll topped with gold leaf is one for the high-rollers.

Cheval Blanc Paris

Arnaud Donckele, Cheval Blanc Paris

Chef Arnaud Donckele’s eagerly anticipated restaurant will open at the luxurious Cheval Blanc Paris in 2020.

Courtesy Cheval Blanc Paris

Even though it’s not set to open for at least a few months, this upcoming restaurant from three Michelin-starred chef Arnaud Donckele already has Parisian fine dining lovers excited.

The location is the super-luxurious Cheval Blanc Paris on the banks of the Seine, adjacent to the famed Louvre Museum.

Donckele promises to both celebrate and pay tribute to the “City of Light,” as the vast majority of the seasonal ingredients used will come from in and around the French capital.

Given his stellar reputation, Donckele’s gastronomic creations are sure to be feasts for the eyes as much as the stomach, with artfully-crafted and flawless presentation at every course.

HENRY, Hong Kong

HENRY, Hong Kong

This new American grill and smokehouse is housed at the Rosewood Hong Kong.

Courtesy Henry

Based in Hong Kong, this new American grill and smokehouse channels the southern states of the US with a menu overseen by British Chef de Cuisine Nathan Green.

The meat specialist comes with critical and public acclaim from a number of restaurants in both Hong Kong and London, all of which have celebrated charcoal grilling, meat-curing and butchery.

His menu at HENRY’s continues in this fashion, with choices such as American Black Angus aged for 90 days in Woodford Reserve Bourbon and ash or a Becker Lane Farm Pork Chop served with heirloom carrots and pickled mustard seeds.

Homemade sauces — 5-pepper & bourbon or tomatillo & ancho — really pack a punch.

Southern-style dishes run from snacks and starters through to soups and sides, while desserts sound suitably sinful.

On the design front, diners can expect leather banquettes and polished brass for a nightclub feel, while the marble bar leads to a terrace for cocktails, fine wines or cigars.

HENRY, Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road. Tsim Sha Tsui, Kowloon, Hong Kong; +852 3891 8888

Davies and Brook, London

Davies and Brook

Davies and Brook serves up dishes like duck glazed with honey and lavender.

Courtesy Davies and Brook

Few names in contemporary gastronomy are as renowned as Swiss chef Daniel Humm, who has helped make restaurants such as New York’s iconic Eleven Madison Park unmissable.

His first London venture comes in the form of Davies and Brook at the storied Claridge’s Hotel. The restaurant is named after the cross streets the renowned building in the city’s Mayfair district spans. This is a space Humm knows well, having first worked there more than 25 years previously.

Some of his signature dishes feature, such as duck glazed with honey and lavender, but there are plenty of new additions, like grilled short rib of beef with fermented mint or citrus-marinated yellowtail with crispy rice.

The elegant Art Deco interiors include contemporary touches, such as works by American artist Roni Horn, while the bar is the go-to spot for cocktails and small plates.

Davies and Brook, Claridge’s, Brook Street, Mayfair, London W1K 4HR; +4420 7107 8848

Côte by Mauro Colagreco, Capella, Bangkok

Côte by Mauro Colagreco

Acclaimed chef Mauro Colagreco is bringing his renowned cuisine to the Thai capital.

Courtesy Côte by Mauro Colagreco

Not only does Argentinean chef Mauro Colagreco boast three Michelin stars at Mirazur, his southern France restaurant, he also holds the coveted number one spot on the always contentious World’s 50 Best Restaurants list.

Côte by Mauro Colagreco, the latest venture for the culinary powerhouse, who trained under titans such as Alain Ducasse and Bernard Loiseau, is launching in the Thai capital of Bangkok this year.

The menu is set to offer modern takes on classic dishes from the Mediterranean coasts of France and Italy, in addition to some signatures already served at Mirazur.

In a city where food is woven into daily life like few others, expectations are high that Côte by Mauro Colagreco will add to Bangkok’s reputation as a serious dining destination.

Le chêne, South Africa

Le chêne restaurant, South Africa

Le chêne provides superb views of South Africa’s Franschhoek Valley.

Courtesy Le chêne

Le chêne, which is French for “the oak tree,” recently opened in Franschhoek, a destination fast claiming a reputation as South Africa’s culinary capital.

Here chef Darren Badenhorst crafts fine dining from two courses through to a full tasting menu.

Hyper-local produce, namely ingredients that come almost exclusively from the estate where the Manor House sits, is transformed into dishes such as baked local hake with salted lemon and a garden pea risotto or porcini mushrooms foraged and paired with a tartare of cured Springbok.

The venue’s glass conservatory offers panoramas of…

Jonathan Cartu

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