Virtuoso Life - May/June 2008 - (Page 72) GLOBAL GOURMET at the new Ritz-Carlton in uptown Dallas, Fearing finds he’s bringing in a whole new clientele. “People will always want to stay in the hotel where the restaurant has the buzz,” he says. “The hotels love that. It’s a deluxe marketing tool for them to be able to use that chef’s name.” Suddenly, everyone’s in on the action. Gordon Ramsay, the Michelin-starred chef of TV’s Hell’s Kitchen, has new hotel restaurants in Dublin, Tokyo, Dubai, and Prague. This year he’ll open a formal dining room in Versailles and his first West Coast eatery in West Hollywood. Likewise, French chef Jean-Georges Vongerichten expands his Spice Market to Atlanta – where Tom Colicchio also opens his new Craft restaurant – and Todd English brings a new concept to New York’s Wall Street. A quick tour of new arrivals reveals divine dining, with ample celebrity clout: the ritz-carlton, dallas The setting: Inside the comfortable Rattlesnake Bar, there’s the warmth of honey onyx in the design, while each of the other six dining areas (with a combined seating capacity of about 250) offers its own look and ambience, from The Gallery, a formal room with exquisite art and chandeliers, to the casual Dean’s Kitchen, with ringside seats that overlook the cooking action. The food: Fearing’s signature New Southwestern cuisine lives on in starters such as chilled sweet corn vichyssoise with smoked Fearing’s This multiroom restaurant has won every accolade imaginable – even a James Beard Award nomination for best new restaurant in the country, an acclaim seconded by Esquire and Newsweek. Adour’s butter-poached lobster thermidor. Master chef Alain Ducasse (center), surrounded by a top-notch Adour staff. 72 V I RT U O S O L I F E (ADOUR STAFF) ERIC LAIGNEL, (DEAN’S KITCHEN) CHAD WINDHAM
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