The editors at Budget Travel magazine decided to list their picks for the top ten trendsetting eateries that have brought new food concepts global like New Nordic cuisine, the nose-to-tail experience and gastropub fare, according to Luxuo.
On the list there are six restaurants from the US with others from Copenhagen, Paris and London. Somewhere Achatz is ranting on twitter…
Momofuku Ssäm Bar, New York
Chef: David Chang
Food movement: Asian noodles
momofuku.com
Noma, Copenhagen, Denmark
Chef: René Redzepi
Food movement : “New Nordic” cuisine that uses earthy, foraged fare and emphasizes traditional cooking techniques like drying, smoking, pickling and curing under the umbrella of molecular gastronomyhttp://noma.dk/
Chez Panisse, Berkely, California
Chef : Alice Waters
Food movement: Local foods
http://www.chezpanisse.com/
Babbo, New York
Chef: Mario Batali
Food Movement: Rustic Italian cuisine
L’Atelier de Joël Robuchon, Paris
Chef: Joël Robuchon
Food movement: Modern, French haute cuisine
http://www.joel-robuchon.net/
St. John, London
Chef: Fergus Henderson
Food movement: Nose to tail eating
http://www.stjohnrestaurant.com/
The Eagle, London
Chefs: variety
Food movement: Gastropub
http://www.timeout.com/london/restaurants/venue/2%3A1658/eagle
Matsuhisa, Beverly Hills, California
Chef: Nobu Matsuhisa
Food movement: Sushi, Japanese cuisine
http://www.nobumatsuhisa.com/
Pret a Manger, London
Sandwich chain
Food movement: Fast – but fresh – food
http://www.pret.com/
Planet Raw, Santa Monica, California
Chef: Juliano Brotman
Food movement: Raw, vegan, organic foods
http://www.planetraw.com/