Club del Doge THE GRITTI PALACE VENICE , ITALY
Executive chef : Daniele Turco
Menu : Local Venetian with exotic touches ; seasonal ingredients from area producers
Signature dish : Ravioli of the land with black truffle , Monte Veronese cheese and mountain farm butter
Average dinner check : US $ 95
How the restaurant reflects its location : Set in a 15th-century Venetian palazzo , its terrace on the city ’ s Grand Canal faces local landmarks . Its warm interior atmosphere reflects touches of hand-made Venetian craftsmanship .
How the restaurant will evolve : “ We will continue to elevate our offering to the highest standards , focusing on a fine dining experience that is entertaining rather that overly formal , and which will exist next to a more relaxed dining proposal to be enjoyed during the daytime hours .” — Paolo Lorenzoni , GM , The Gritti Palace
“ A MOST ROMANTIC
SPOT ”
JUDGE ’ S COMMENT
“ RELIABLY CONSISTENT ” JUDGE ’ S COMMENT
Cafe Boulud
FOUR SEASONS HOTEL TORONTO
Chef de cuisine : Sylvain Assié
Menu : Seasonally changing bistro classics and contemporary dishes in the French tradition
Signature dish : Poulet a la Broche , rotisserie chicken with potatoes and watercress salad
Average dinner check : About US $ 70
How the restaurant reflects its location : Envisioned by designer Martin Brudnizki , the vintage-inspired ambiance is highlighted by a comfortable lounge and wraparound banquettes , a dining bar counter , and a semi-private room .
How the restaurant will evolve : “ You stay fresh through the relationships you build with your clients . Maintaining a strong and welcoming attitude makes new guests feel that the restaurant is ‘ fresh .’ Giving them a world-class experience the first time is the key . Then you have to make the personalized connection that leads to a lasting impression … Assié works closely with the Dinex Group ( Daniel Boulud ’ s restaurant company ) to evolve the menu .” — Jeremy Geyer , general manager , Café Boulud Toronto
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