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Ask a Chef: Anthony Bourdain, where should we eat?
Why limit a globe-trotting culinary adventurer to a single city when asking for his favorite dining destinations? Instead, we got JBF Award winner Anthony Bourdain’s musings on the best restaurants and chefs in this country and around the world.
“The most exciting new cooking I’ve seen lately is at Andoni Aduriz’s Mugaritz near San Sebastián. That’s the chef of the future.”
. “Dan Hunter at Australia’s Royal Mail Hotel is doing fascinating and sustainable things in the middle of nowhere.”
“I think any venture David Chang embarks on is vital, relevant, and worth paying close attention to. He’s a magnet for talented, interesting cooks and chefs and ideas. I think he’s misunderstood, too. To describe him as a “chef” in the conventional sense of the word is to miss the point entirely. Chang could never touch another pan—or even visit his existing restaurants more than once a month, and he’d still be the most important operator in New York City.”
“I worship at the altar of Fergus Henderson of London’s St. John.”
“I am alternately terrified and delighted by Martin Picard at Montreal’s Au Pied de Cochon.”
“Laurent Gras at Chicago’s L20 is insufficiently famous considering the magnificence and perfectionism of what he’s doing.”
“I’m a big fan of Paul Kahan and all who sail with him in Chicago—at Blackbird, Avec, and Publican.”
“I would consider myself happy to die after an omakase at Sushi Yasuda in NYC, or at Sukiyabashi Jiro in Tokyo.”
“Singapore, Hong Kong, Barcelona, and San Sebastián are the most exciting places to eat—geographically—for me.”
“Extebarre, in the hills outside of San Sebastián, is where the Big Dog chefs like to eat. Shockingly simple, luxurious, and amazing—all at the same time.”
This article originally appeared in the December 2009/January 2010 issue of JBF Notes, the James Beard Foundation member newsletter. Don't miss out on future articles; become a member today!
