LA LOCANDA
Ritz-Carlton Kyoto , Japan
EXECUTIVE CHEF : VALENTINO PALMISANO
Style and reputation : Authentic Italian cuisine with locally sourced products . Private room , once the townhouse of Fujita ’ s founder , was re-assembled as a private dining room and preserved as a spiritual space . It contains wood over 700 years old . Number of seats : 108 Average dinner check : US $ 100 Menu focus : Chef Valentino Palmisano marries traditional Italian with fine local ingredients to create classic Italian cooking with a contemporary twist , served in an atmospheric dining space . Chef ’ s inspiration : Nishiki Market , or “ Kyoto ’ s Kitchen ,” with more than 100 vendors and everything locally produced and procured . “ We never have to decide what to cook . The seasons tell us .” Signature dish : Humble spaghetti di Gragnano con pomodori San Marzano e basilica , which the chef charmingly calls “ spaghetti tomato .” Judge ’ s comment : “ La Locanda is well recognized for its genuine and warm service .” – Patrick Willis
( photo credit Jill Paider )
JALEO BY JOSE ANDRÉS Cosmopolitan Hotel and Casino , Las Vegas
HEAD CHEF : LUIS MONTESINOS Style and reputation : Best wood-fired paella and cocktails Menu focus : An assortment of tapas , as well as savory paellas , sangrias and a selection of Spanish wines and sherries in a festive , casual atmosphere , all under the direction of Chef José Andrés . Seats : 220 Average dinner check : US $ 75 Signature dish : José ’ s Taco : Spain ’ s national culinary treasure , jamon Iberico de Bellota , topped with Royal Osetra caviar and gold flakes Judge ’ s comment : “ I voted for Jaleo because José Andrés crafts sublime cocktails . His gin and tonic is iconic ! The wood-fired paella is fantastic and something I have never had in the U . S .” – Elizabeth Blau
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