Selby’s, Atherton, Calif.
Old-school Hollywood glamor is the point of reference for Selby’s, Bacchus Management Group’s new Silicon Valley fine-dining spot in an historic building with a dramatic interior designed by Ralph Lauren alum Stephen Brady. More than 20,000 bottles of wine, tableside dishes and flambéed desserts set the gilded, glamorous tone.
Menu at Selby’s
Highlights include dry-aged roast crown of duck for two with empress plum and 25-year balsamic vinegar; and grilled whole lobster with heirloom tomatoes and sauce vierge. There’s also a brass martini cart, serving “The Coldest Martini on the West Coast” in two variations using frozen spirits, neither shaken nor stirred.
Del Mar, Columbus, Ohio
Cameron Mitchell Restaurants’ new Del Mar concept brings SoCal to the middle of the Buckeye State with a cool West Coast vibe, fresh seafood and a focus on vegetarian and gluten-free options. “This is the kind of restaurant you’d typically find in Laguna Beach and we wanted to put it in the heart of Columbus,” said Brian Hinshaw, senior vice president of food and beverage.
Menu at Del Mar
Beach-life loving Ohioans visiting Del Mar can expect coastal dishes like poke bowls and ceviche, along with handhelds like lobster rolls and black bean burgers. Curry clams, shrimp bisque, guac and fried oysters make up the starter portion of the dinner menu, alongside a strong veggie sides selection: roasted shishitos, brussels in salsa verde, kale and veggie fried rice.
Al’s Deli, San Francisco
From Chef Aaron London, of Mission District mainstay Al’s Place, Al’s Deli is a fast-casual concept. Al’s Deli borrows the original restaurant’s signature shades of blue and its light, airy feel. A custom-painted rotisserie and a wall of Moroccan tiles is punctuated with pink trim and plenty of plants.
Menu at Al’s Deli
The menu’s equation is equal parts Israeli street food and East Coast Jewish deli fare. London, who grew up between West Sonoma County and Montreal, “ate an obscene amount of smoked meats from the iconic [Montreal] Schwartz’s Deli, sometimes twice a day,” he said. “I started thinking about how adding some smoked brisket to my falafel sandwich would turn the dish on its head.” That idea of mixing and matching became the menu, with rotisserie sandwiches like shawarma spiced chicken, potato hot pockets filled with avocado, grapefruit and preserved lemon and “the real deal” creamy hummus. Housemade malawach is a flaky Israeli pancake served with the hummus.
Hutong, New York City
Hong Kong-based Aqua Restaurant Group has transformed the former Le Cirque space into a new Northern Chinese restaurant that opened earlier in July. The space now has a glamorous 1920s Art Deco style, an aesthetic that was prominent in both New York and Shanghai.
Menu at Hutong
Hutong’s culinary direction is pulling inspiration from Northern China with influences from Beijing, Sichuan, Hunan and Shanghai. Dinner service includes an extended dim sum menu. The signature dish, Red Lantern, is served to the table in a traditional Chinese wood basket overflowing with red Sichuan dried chilies. Crispy soft-shell crab nestles in between to infuse every bite with lip-numbing chili essence. More drama arrives with tableside Peking duck and the Halibut Red Star Noodles, with a red pepper star opened at the table for an aromatic show.
The drinks at Hutong incorporate the bold flavors of Chinese spices and herbs. Hutong’s signature cocktail is Comfortably Numb, mixed with vanilla vodka, lychee liqueur, Sichuan pepper honey and ruby red grapefruit.
Tavern House, Newport Beach, Calif.
Located on Balboa Bay, Tavern House is now open. Veteran SoCal restaurateur David Wilhelm says it’s his “most fun restaurant yet,” with a comfy-yet-trendy atmosphere that’s designed to encourage guests to linger.
Menu at Tavern House
Fresh California flavors are at the forefront in dishes like this Buddha bowl with brown rice and technicolor veggies. Much of the menu is meant to be a “greatest hits” compilation of Wilhelm’s favorites, such as honey buttermilk fried chicken, prime Mishima ranch burger, maple and bacon charred brussels sprouts, snapper Veracruzana and salmon carpaccio.
The Michelin-starred Japanese restaurant from Sao Paulo, Brazil, is opening its first U.S. location in Miami Beach after 30 years of building a reputation for its blend of modernity and tradition. In Japanese, KO means “turtle” and “number one.”
Kosushi means a long life, full of richness and luck, according to press materials. Chef George Koshoji, who opened the Brazil location in 1988, is credited for having brought authentic Japanese cuisine to Sao Paulo and embracing his bicultural influences of both Brazil and Japan. The Miami location will echo this style under the direction of Executive Chef Edwin Delgado. Dishes include tuna dyo ikura quail egg, tuna avocado temaki and tamago furai (egg cooked slow and breaded with ikura roe and truffle oil with crispy sweet potatoes), pictured.
Courchevel, Park City, Utah
Courchevel in France is a sister city to Park City, Utah. Courchevel the restaurant is owned and operated by Talisker Club and is making its mark on Main Street with a French-European accented menu. Talisker Club’s longtime Executive Chef Clement Gelas is leading the ktichen in what was formerly Main Street’s historic Coal & Lumber building. The 5,422-square-foot space features an upper and lower level and a private indoor-outdoor lounge and patio.
French-European cuisine is the name of the game at Courchevel, and elegant plates like this onion tart along with cheese plates galore, lentil and haricot vert salad, chicken consommé and Niçoise salad prove just how alluring classical French cooking can be in.