Page 120 - Ocean Blue World Magazine - 25th Edition

GOOD TASTE
The Jory
Overlooking hazelnut orchards and the distant rolling hills of the Willamette Valley, Jory at The Allison Inn occupies a unique space in Oregon wine country. The landmark restaurant serves farm to table dishes that focus on the freshest locally grown ingredients, including world-class wines created amongst the fertile Willamette Valley vineyards. The kitchen works with local growers from nearby hazelnut farms, olive groves orchards and artisanal cheese makers.
2525 Allison Ln., Newberg, Oregon theallison.com
Ristorante Campo del Drago
The restaurant serves upscale classical Italian dishes drawn from the various regions of Italy enriched with fresh produce from the organic kitchen garden. Executive Chef Matteo Temperini grounds his passion for culinary invention in the deep connection between food, land and community that is a characteristic of his native Tuscany. He taps upon the finest organic produce to create simple dishes that respect and embody Tuscan and Italian culinary traditions.
Petrarca 254, Polanco, Mexico City redroosterharlem.com ticuchi.com.mx
Photos Courtesy Of: The Jory, Davies and Brook, Ristorante Campo del Drago, Ticuchi
Davies and Brooks
Named for the cross-streets at which the legendary Claridge’s hotel sits, Davies and Brooks is the first London restaurant from uberchef Chef Daniel Humm, of New York City’s Eleven Madison Park. Rooted in casual elegance, one whose atmosphere and attitude reflect the idea of dressing down the concept of fine dining — an exacting and exciting dining experience that is warm and fun — this is a place to have a serious meal or simply snacks and cocktails at the bar.
Claridge’s, Brook St, Mayfair, London daviesandbrook.co.uk
Ticuchi
Chef Enrique Olvera, who helms Cosme and Alta in New York, has transformed Pujol in Mexico City into a swank agave-focused destination. The inky bar, lined with slick black seating below a colossal staghorn fern hanging from a skylight, shakes sublime cocktails and serves a small but exceptional menu that takes liberties with traditional Oaxacan plates, such as tamales that taste of an Italian influence and guacamole with wasabi.
310 Malcolm X Blvd., New York
120 | www.OceanBlueWorld.com