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Epicure - - GLOBETROTTING EPICURE -

The lat­est ad­di­tion to Gerard Craft’s (James Beard Award for Best Chef: Mid­west in 2015) restau­rant em­pire is Cin­der House, a south Amer­i­can restau­rant housed within the swanky Four Sea­sons Ho­tel St. Louis. The 39-year-old chef draws much of his in­spi­ra­tion from Dia, his child­hood nanny from Brazil. You’ll find Dia’s Cheese Bread (US$12/S$16) and fei­joada (sausage and bean stew) (US$32) on the menu but with a lav­ish up­grade. The former is topped with pro­sciutto and lardo, while the stew is teem­ing with Cal­abrese sausages, smoked pork belly and braised pork cheeks. A cus­tom 14-foot wood-burn­ing hearth of­fers shar­ing plates of grilled lamb ribs (US$16) or a 16-ounce prime rib­eye (US$56) served with chimi-rojo and mole. Come by dur­ing break­fast for Craft’s ver­sion of the stew with duck sausage (US$10), or opt for the clas­sic brioche French toast PB&J (US$14). Four Sea­sons Ho­tel St. Louis, Lu­mière Place Casino & Ho­tels, 99 N 2nd Street, St. Louis, MO 63102, U.S.A. Tel: +1 314 881 5759

Al­bert Adrià (of one Miche­lin-starred Tick­ets) will be launch­ing Cakes & Bub­bles, a cake shop cum sparkling wine bar within the sto­ried 153-year-old Ho­tel Café Royal in Lon­don. The full menu is still un­der wraps but Adrià prom­ises his renowned “Tick­ets” cheese­cake, an ex­quis­ite dessert per­fumed with hazel­nut notes and wrapped in a white choco­late rind. Other treats in­clude egg flan, tra­di­tional pas­tries as well as Air­waf­fles; the lat­ter is made with a siphon to pro­duce a light, airy tex­ture. Savour them with a wide se­lec­tion of sparkling wines and Cham­pagne of the Grand Mar­ques clas­si­fi­ca­tion. Ho­tel Café Royal, 10 Air Street, Soho, Lon­don W1B 4DY, U.K. Tel: +44 20 7406 3333

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