Best Restaurant Scenes - 2019 Platinum List Nominees
Vote for your favorites through June 30, 2019
Impossible reservations, buzzy vibes and innovative concepts throughout the world. Help us determine the best in luxury travel for the 2019 Celebrated Living Platinum List Awards. Your vote will help select the top properties. Voting ends June 30. Read about the winners in our Platinum List Awards issue, on planes September 1.
New York City, New York, United States
American chef Daniel Rose enjoyed a triumph with his Paris restaurant Spring, which garnered accolades from the critics. In 2016 he returned home to open his first restaurant in the United States, Le Coucou, with business partner and restaurant mogul Stephen Starr. The eatery in New York’s SoHo became an instant hit, earning a James Beard Award for Best New Restaurant, three stars from The New York Times, and, most recently, a Michelin star. Dining at Le Coucou is a complete experience that one yearns to repeat. The enchanting dining room serves breakfast, lunch and dinner in a luxurious ambience: It’s hard to miss the notables who frequent this place throughout the day and especially at night, when the flickering tapered candles and a procession of monumental pewter chandeliers create a glow over the diners.
On my first visit, we dined on earthy morels with peas, ham and confit egg yolk bathed in a silky young-wine sabayon, followed by fresh oysters with seaweed ice. Then came a magnificent quenelle of pike fish served with a dollop of absurdly delicious caviar over a pool of champagne beurre blanc. “The secret to the quenelle is to eliminate anything unnecessary,” Rose says. “A traditional quenelle is made with a panade—a sort of roux that gives it structure. The quenelle recipe I use at Le Coucou eliminates the panade and relies only on the right combination of fresh pike, cream and eggs and careful poaching.”
When I return, I retry the quenelle (even more amazing the second time) and the crépinette de volaille au foie gras et fruit, tender chopped chicken and foie gras wrapped in caul fat. Though intended for one, the bouillabaisse Souvenir de Marseille can easily serve two, with ample portions of black bass, eel and stuffed squid. The dish All of the Rabbit is like nothing you’ve ever tasted: The back legs are done confit style with mustard, the front legs are served in a bouillon, and the saddle is sliced and seared in olive oil. As I savor it, I ponder when to return.
Singapore, Republic of Singapore
Australian chef David Pynt’s restaurant brings the barbeque tradition of Down Under to the small island of Singapore. The open concept lets guests cozy up to the kitchen, where chefs aren’t afraid to break out the blow torch to finish off dishes like barbecued eel bone marrow.
Miami, Florida, United States
Swan is tailor-made for the Instagram age. Situated in Miami’s chic Design District, this collaboration between musician Pharrell Williams and nightclub mogul David Grutman lets guests dine on modern European cuisine in a lush garden patio or shell-pink dining room.