Page 122 - OBW Winter Ed 2018
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GOOD TASTE




























               Manhatta                                                     Sud 777

               Perched sixty stories above Lower Manhattan, Manhatta is a new   Since its opening in 2008 the restaurant has been part of the culinary
               restaurant  from  Danny  Meyer’s Union  Square  Hospitality Group,   offerings of Mexico City due to the gastronomic skills of chef Edgar
               combining sky-high views with the down-to-earth spirit of a   Núñez. He has positioned himself worldwide for his prodigious
               neighborhood spot. Chef Jason Pfeifer cooks seasonal and soulful   technique and his Mexican vegetable cuisine. Núñez has obtained a
               food inspired by French flavors, complemented by a wine menu deep   position on Latin America's 50 Best Restaurants list for the last four
               in Burgundy. Perched sixty stories above Lower Manhattan, Manhatta   consecutive years.
               offers stunning views of New York City, its bridges  and waterways.

               28 Liberty Street, 60th Floor, New York                      Boulevard de la Luz 777, Pedregal, Mexico City
               manhattarestaurant.com                                       sud777.com.mx
























               Los Tamarindos                                              Nihonryori Ryugin
               This picture-perfect farm-to-table restaurant located in Los Cabos,   Chef Seiji Yamamoto One is one of Tokyo’s most dynamic interpreters
               Mexico, offers exquisite Mexican-Mediterranean cuisine created   of traditional Japanese cuisine. He trained at the revered Aoyagi
               by Executive Chef and owner Enrique Silva, with an enticing menu   restaurant. The menu changes throughout the year to reflect the finest
               integrating the more than one hundred varietals of vegetables, fruit,   seasonal produce. Among the highlights are: the grilled ayu (sweetfish)
               and aromatic herbs grown onsite. The restaurant and cooking school   in summer; matsutake mushrooms with Wagyu beef in autumn;
               are located in the original 1888 farmhouse, a step back in time to stone   matsubagani  crabs from November to December. The three-starred
               verandas overlooking farm fields caressed by gentle sea breezes.  restaurant is currently ranked No. 41 in The World’s 50 Best Restaurants.


               Lás Ánimas Ánimas Bajas, San José del Cabo                  7F Tokyo Midtown Hibiya, 1-1-2 Yurakucho, Chiyoda-Ku, Tokyo
               lostamarindos.com.mx                                        nihonryori-ryugin.com





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