The latest example of the copy from China innovation trend comes from former Uber CEO Travis Kalanick and his new startup CloudKitchens, a kitchen sharing concept for restaurants and take-out orders.
This shared kitchen model originated in China, with a Beijing-based startup named Panda Selected. Little doubt that Kalanick saw this idea at work in China. He has China experience and some scars to show from his ventures a few years ago with Uber in China doing battle with Chinese ride-sharing leader Didi and eventually selling to the rival.
These shared food preparation services are part of the sharing economy that has blossomed in China. Sharing has extended from taxi rides to bikes to even shared umbrellas and battery chargers.
The shared kitchen could disrupt the traditional restaurant business. It caters to a young on-the-go population who order food by mobile app and get quick take-out deliveries. No need for large dining areas or kitchens that serve just one restaurant. The shared model lowers the cost of doing business for commercial restaurants and makes it easier to do business around the clock in a hurry and manage operations.
The model has already caught on in China, where new business ideas particularly for mobile gain traction quickly and have no problem in attracting customers. Panda Selected, which was started in 2016 by CEO Li Haipeng, has more than 120 locations in China’s major business hubs.
This shared kitchen concept could gain quick uptake in the U.S. too. On-demand instant delivery for take-out food ordered by mobile app hasn’t yet caught on in the U.S. like it has in China’s congested cities but that doesn’t mean that the model can’t work in the U.S.
Venture capital investors have already decided the business could scale quickly and have funded the shared kitchen business model. CloudKitchens has funding of $400 million from Saudi Arabia’s Public Investment Fund on top of initial seed capital from Kalanick. Panda Selected has attracted $80 million in funding from DCM Ventures, Genbridge Capital and Tiger Global.
It is interesting to see successful serial entrepreneurs like Kalanick trying their hand at new ideas they’ve seen work in China. No doubt more ideas from China’s advanced digital economy will filter into the U.S. Already, we have digital entertainment app. How long before we see the social commerce model that Pinduoduo has perfected in China get transported over to the U.S.?
Rebecca A. Fannin is a leading expert on global innovation. As a technology writer, author and media entrepreneur, she began her career as a journalist covering venture capital from Silicon Valley. Following the VC money, she became one of the first American journalists to write about China’s entrepreneurial boom, reporting from Beijing, Shanghai and Hong Kong. Today, Rebecca pens a weekly column for Forbes, and is a special correspondent for CNBC.com. Rebecca’s journalistic career has taken her to the world’s leading hubs of tech innovation, and her articles have appeared in Harvard Business Review, Fast Company and Inc., and Techonomy. Her next book. Tech Titans of China, is being published this year. (Hachette Book Group, 2019).Rebecca’s first book, Silicon Dragon: How China is Winning the Tech Race (McGraw-Hill 2008), profiled Jack Ma of Alibaba and Robin Li of Baidu, and she has followed these Chinese tech titans ever since. Her second book, Startup Asia (Wiley 2011), explored how India is the next up and comer, which again predicted a leading-edge trend. She also contributed the Asia chapter to a textbook, Innovation in Emerging Markets (Palgrave Macmillan 2016). Inspired by the entrepreneurs she met and interviewed in China, Rebecca became a media entrepreneur herself. In 2010, she formed media and events platform Silicon Dragon Ventures, which publishes a weekly e-newsletter, produces videos and podcasts, and programs and produces events annually in innovation hubs globally. Rebecca also frequently speaks at major business, tech and policy forums, and has provided testimony to a US Congressional panel about China’s Internet. She resides in New York City and San Francisco, and logs major frequent flier miles in her grassroots search to cover the next, new thing.
Business Insider reports that former Uber CEO Travis Kalanick is making progress with his food-delivery and “dark kitchen” startup. CloudKitchens is the venture, it’s one of the units of Kalanick’s company City Storage Systems. The CloudKitchens unit builds kitchens for chefs who want to start food-delivery businesses. CloudRetail builds facilities to support online retailers. The company has hired dozens of people including former Uber employees. Employees are being asked to keep mum about it all, not even publicly acknowledging they work there. Kalanick is said to be focused on growing his food delivery fast as he did with Uber. https://www.businessinsider.com/stock…http://www.wochit.com This video was produced by YT Wochit Tech using http://wochit.com
Giuseppe Carillo rolls the Five-Star hotel’s heaving gin trolley over to your group. Then the bouffant-haired mixologist specialist with a boyish smile wordlessly studies each person and makes a snap recommendation to suit their palate. His predictions hit the spot—a yuzu-forward Ki No Bi gin from Kyoto selection for a citrus fan and Iron Balls from Thailand for someone seeking a taste of the exotic.
Once he receives approval, Carillo gets to work, expertly measuring out proportions, cutting up fresh fruit, swirling cinnamon sticks and coaxing the fragrant oil from an orange rind. As he concocts the G&Ts, he regales the crowd with stories about the gins and life in glitzy Macau.
The tableside trolley, the warm and knowledgeable service, the chanteuse belting out standards in the background and the personalized cocktails all add up to a one-of-a-kind experience. It’s why The Ritz-Carlton Bar & Lounge landed on Forbes Travel Guide’s 2019 list of the World’s Best Hotel Bars.
The best-of list comes from comprehensive data gathered by the company’s inspectors, who stay at nearly 1,100 hotels anonymously and evaluate them based on up to 900 standards for the guide’s annual Star Ratings, which were unveiled in February.
Being named one of Forbes Travel Guide’s Best Hotel Bars isn’t just a matter of serving top-notch drinks or having a certain atmosphere; the venues had to demonstrate an exceptional beverage program, presentation and service. Winners made the data-driven list by scoring top marks on bar standards related to elements of luxury. For example, inspectors checked to see if the beverages had a distinctive presentation, the snacks were high quality, the napkins were linen or cotton, and the overall bar experience was impressive.
The bars also had to achieve near-perfect scores on food and beverage quality standards, which measure things such as whether the cocktails are well-balanced and served at the right temperature.
Get acquainted with the top hotel drinking destinations below.
Britain’s oldest-surviving cocktail bar wrote the primer on classic drinks (1930’s The Savoy Cocktail Book). Visit the icon to try something vintage (White Lady with gin, Cointreau, lemon juice, egg white) or new (Electric Lover, a “Purple Rain”-inspired tipple with glitter).
Gaze out across Tokyo to Mount Fuji from the floor-to-ceiling windows of this sophisticated 38th-floor lounge. To drink in the view longer, order a Manhattan, Scotch egg with truffle mayonnaise and katsu sando (pork cutlet sandwich).
Watch the sky erupt into violet over the ocean during sunset at this alfresco bar. For a proper sundowner, try the Bulgari Cocktail (concocted with Beefeater gin, Campari and orange, lime and pineapple juices).
During the day, impeccably dressed executives head into the neutral-hued bar in Beijing’s business district for caffeine, but at night they go there to loosen their ties, graze on spicy almonds and roasted macadamia nuts, and order rounds of Old Fashioneds.
Hollywood power players fill the tan leather chairs in the California-birch-lined bar. Work the room while sipping a Blossoming Indigo (made with Empress gin, cucumber, lemon juice, rhubarb and tonic) and snacking on manchego, kettle-cooked potato chips and marinated Kalamata, Manzanilla and Liguria olives.
The handsome bar boasts Boston’s largest scotch collection, but it also takes pride in crafting cocktails like the Irish Rose (a mix of Tyrconnell Irish Whiskey, Boston Bittahs, angostura bitters, simple syrup, smoked rose buds). Either way, you can’t lose.
Get a glimpse of the sun sinking into the Pacific while nursing a nutty Liquid Sky (with Don Julio Blanco, housemade almond Tajín simple syrup, lime juice and orange bitters) and munching on tequila-lime-marinated almonds.
On sizzling nights, cool off at this chic rooftop terrace with The Z (a combination of mint, cucumber, Italian bergamot rosolio and Koval gin). And when chilly weather arrives, warm up by the fire with daikon frites (daikon fingers with Chinese sausage, garlic chives, radish and white soy).
Southern California’s ever present sun begs for a tropical tipple like the Beached Quail (with Smith & Cross rum, Wild Turkey 101, orange curaçao, pineapple, cinnamon syrup and lime juice). Bring it to the patio and toast to the gorgeous sunset.
Live bands and DJs pump soul and jazz into this bar that overlooks the waterways and the Arabian Gulf. Soak up the scene while partaking in a mezze platter and a Behind the Times (Glenfiddich Project with date-honey syrup and aromatic bitters).
Mere feet from Lake Geneva, Le Bar des Bergues lets you imbibe while admiring the blasting Jet d’Eau and soaring Mont Blanc. You’re guaranteed drinks as good as the view: It’s helmed by Sophie Larrouture, who became Switzerland’s best bartender when she won the World Class competition in 2016.
At The Bar, illuminated waterfalls trickle and a weekend jazz band livens the crowd, but your attention will be on cocktails featuring local ingredients, like the popular Genuine Care (a fusion of gin, sake and sencha green tea produced in Kyoto, plus yuzu jam and zest, grapefruit, chamomile-pineapple syrup and liquorice bitters), and indulgent dishes like Japanese caviar and kuroge wagyu burgers.
To take in the Swiss Alps, visit this rustic-modern watering hole, order a fruity Hattori Hanzo (a blend of sake, apple juice, peach liqueur and rose syrup) and peer through the floor-to-ceiling windows framing the mountains. Or venture out to the terrace for a closer look.
Zip up to the 25th floor for a rooftop hot spot overlooking glittering cityscapes and Victoria Harbour. The sultry, dimly lit space shakes up lavish libations (like the Bespoke Champagne Cocktail with Rémy Martin Louis XIII, Krug Grande Cuvée and gold flakes) and serves fare from Five-Star chef Pierre Gagnaire.
Visit this crimson-hued bar for a low-key vibe and bold drinks with local ties, like the vodka-based 18 3838, whose ultraviolet shade pays homage to the city’s jacaranda trees, and Gorreana Ice Tea 1883, a tribute to Europe’s oldest tea plantation in the Azores.
The elegant bar showers hotel guests with complimentary food, like tea-smoked duck and plum jam, croque monsieur and a freezer of Jude’s Ice Cream in flavors like gin and tonic. Cap off your snacking with an espresso martini.
The silver and gray bar channels Gatsby glamour. Go for a nostalgic number (such as the Champagne cocktail Fleurissimo, which honors former guest Princess Grace of Monaco) or an original option (like Illumination, which has Bacardi 8 rum, Michoacan mezcal, Sangue Morlacco, chocolate malt Chablis, Galliano L’Aperitivo, cardamom bitters and fig molasses).
There’s more to this open-air Bali spot than martinis. Sidle up to the glass-topped bar for the Grilled Chicken Colada—rum-infused pineapple, coconut puree, vanilla syrup, pineapple juice and housemade chicken stock arrive in a whimsical drumstick-shaped vessel.
As bars keep pushing flashy presentations and complex cocktails that make for good Instagram fodder, this beloved haunt is bucking the trend and paring back. Minimalist tipples like Michter’s bourbon and pear let the quality ingredients shine.
Bedecked in checkered flooring and wood walls, the bar gleans inspiration from an old Cuban-cigar factory (it’s the hotel’s smoking area). Sample pica-pica (finger food) like pork sisigcroquetas (balls of creamy béchamel and crispy pork) and Sriracha butter duck wings, and sip on the Batangas Old Fashioned, which swaps in Maker’s Mark infused with Kapeng Barako (a Filipino coffee variety).
When you’re in an opulent hotel owned by the king of Morocco, you know that the bar will be a stunner. The space doesn’t disappoint, with floor-to-ceiling mirrors coated in rose-gold leaf bearing white-gold foliage designs that create infinite reflections. Imbibe like royalty with a flute of Royal Mansour (Champagne Billecart-Salmon infused with fresh raspberries and Sahara honey).
Reach for The Made and the Born (with gin, bourbon syrup, Florida citrus, bitters and nutmeg) and the ceviche roll at this posh lounge. Then sway to live Cuban jazz or Spanish guitar, or simply enjoy panoramas of the water and the skyline from the wall of windows.
Europe’s highest hotel bar delivers breathtaking London views. But peel your eyes from the 52nd-floor vistas to take in the Hong Kong Saudade—a fruity spin on the caipirinha made with Abelha cachaca, HKB Baijiu, peach liqueur, white peach purée, agave syrup, peach bitters and lime juice.
This modern gem gleams with black marble floors and antique mirrored walls. Wine is the drink of choice in these sleek surroundings. The impressive vault carries 2,500 bottles from 450 vineyards and 14 different countries.
Escape from the bustle of Milan at this dreamy Paris-inspired bar, which has a hand-painted ceiling, inlaid parquet, abundant art and a private garden. A refuge within the green space, the Winter Garden is where to linger over Aperol spritzes during aperitivo (Milan’s riff on the happy hour).
You’ll want to stay a while in the tufted chairs fronting the fireplace at the inviting Le Bar. Sip the delectable Lips Like Sugar (with saffron-infused Patron Silver, Aperol, grapefruit juice, green lemon, beer syrup and aquafaba) while you warm up.
During the day, the stylish bar offers seasonally changing cocktails and gourmet bites like king crab spring rolls and black truffle pizzetta from respected chef Eric Frechon. But at night (Thursday to Saturday), it transforms into B.A.D. (Bristol After Dark), with DJs and debauchery.
The hotel’s first bar debuted in 1921 to cater to guests like F. Scott Fitzgerald and Ernest Hemingway. It delightfully remains in that era, with Art Deco décor and sterling service. For a taste of the modern, order the Kaffir (an amalgam of mezcal, kaffir syrup, maraschino, Bénédictine and angostura).
Under a painted blue-sky ceiling, the luxurious bar is swathed in marble and gold. Catch the daily live music; nosh on black truffle and Comté finger sandwiches, and foie gras and orange wine jelly with ginger bread; and sip bubbly—Les Ambassadeurs serves more than 100 different kinds.
Pop into the cheekily named bar for a Cloud Nine (Belvedere vodka, St-Germain, lime juice, mint, cucumber, simple syrup and egg white), regional fare like empanadas and churros, and live music. Don’t miss the striking Sonoran sunset from the terrace.
It’s hard to pick which is cozier: sitting near the flames of two 1913 fireplaces in the wood-paneled lobby or under a blanket in the sun-soaked terrace overlooking the frozen lake and snowy mountains. You’ll feel even more snug with an Apple Pie in the Sky (made with Etter Vieille Pomme Royale, cinnamon liqueur, apple juice, chestnut honey and Louis Roederer Champagne).
Look out on the golf course at this members- and hotel-guests-only bar that turns out Southern staples (such as chicken and dumplings and shrimp and grits) to go with your single-malt scotch. It’s enough to make you want to check into the Five-Star hotel.
Venice was a muse for one-time resident Lord Byron, and the writer inspired this tony bar facing a Grand Canal-side secret garden. While the bar stocks the city’s largest gin collection, try the Vigorous (bourbon, vanilla, chamomile, chocolate bitters, muscovado sugar and orange smoke) to pair with the cicchetti (Venetian tapas), including crispy gnocchi and baccalà (salt cod).
The Macau bar sparkles with a mirror-backed bar, etched-glass accents and an ornate 19th-century chandelier from France. The intimate, sumptuous surroundings call for popping open a bottle of Louis Roederer.
Perched on the 51st floor of the hotel, this glamorous, low-lit bar draws lots of locals with its warm, wood-filled space; lofty views of the sprawling Galaxy Macau complex; and luscious drinks like Padua Punch (Aperol, pisco, Riesling, lime juice, simple syrup, orange juice, bitters and egg white).
Sit in one of the antique Stickley chairs and savor a taste of New England at this bar with some comforting clam chowder or a fresh lobster roll, along with a Maple Bourbon Old Fashioned (Sapling maple bourbon from Vermont, water, bitters).
Peek at the floating fronds of Palm Jumeirah from the 27th floor of the sail-shaped Dubai hotel while savoring decadent drinks like the Burj Royale (with marries Louis Roederer Brut and Stolichnaya vanilla vodka with Chambord, raspberries and blackberries).
Tucked inside a 15th-century Florence palazzo, the light-filled lounge emanates Old World grandeur. Sink into the plush sofa, order from the Negroni trolley and nosh on bar bites like tempura Parmigiano or ricotta mousse with smoked duck.
Only guests of the Five-Star ranch can slip into this rustic bar for some country music and refreshments. The Bandito (made with coriander-infused añejo tequila) arrives on a cowhide coaster, alongside snacks like roasted green beans topped with toasted breadcrumbs and marinated maitake mushrooms.
A fixture at the popular lounge for more than 30 years, bar manager Giuliano Morandin says that patrons clamor for the Martinez (Dorchester Old Tom, Punt e Mes, Maraschino Luxardo, Boker’s bitters)—the forerunner to the martini. Order it with one of Morandin’s favorite dishes, the seafood linguine.
In Italy’s fashion capital, Mandarin Bar looks the part with black-and-white kaleidoscopic mosaic marble walls. But its courtyard goes for the natural look with greenery and soft lighting. No matter your style, seek out a Treasure Map (Veuve Clicquot Rich; pineapple, yuzu, mint and green chili pepper; and Williams pear liqueur).
The underlit honey-onyx tables make the space look new, but the white coffered ceiling and red postal boxes are remnants of the 1928 building’s former life as the General Post Office. Try the Mile Zero Cocktail (with vodka, Irish cream liqueur and Milo powder).
Bougainvillea and olive and palm trees blanket this 40-acre Moorish retreat. For the most picturesque perspective, head to Inara’s terrace to admire the fountain rimmed with towering trees. Expect drinks with ingredients like mint, ginger and dates.
Sip a gin and tonic (there’s a menu dedicated to them) from an alfresco sofa next to the treetops of surrounding palms. As the sun wanes, arabesque lanterns light up so that you can work your way through the various G&Ts into the wee hours.
Among the many and profound losses on September 11, 2001, was the destruction of one of New York’s most treasured restaurants—Windows on the World. I still vividly remember the extraordinary experiences I had dining on the 107th floor of the World Trade Center. And an enthralling new book, The Most Spectacular Restaurant in the World, by veteran writer Tom Roston, brought those memories (and so many others) back to me.
Within ten pages, I pushed aside everything else I was doing and read the book for hours, because Roston has written something far more illuminating and edifying than a chronicle of this ridiculously audacious achievement, feeding people a quarter of a mile in the sky.
Ask any native New York baby boomer what was the exciting era of this city, and without hesitation, almost everyone will say “the ‘70s.” Long before everyone started singing “I Love New York,” the only people who wanted to be in this town were those who lived here, because it was dirty, crime-ridden, rough and broke. It was also thrilling, exciting, and frankly pretty damn fabulous, because the people who chose to live in this city were arrogant enough to believe they could do anything against all odds. That’s why, while the Federal Government refused to bail out the city’s financial crisis (instigating the famous Daily News headline “Ford to City: Drop Dead”), those Twin Towers were on the rise, and a restaurateur with bravado to spare figured he could give these gleaming structures a gustatorial crown that would be the envy of all.
Since you really can’t tell the story of the creation of Windows on the World—which opened in 1976—without understanding both the odds against its success and the maniacal drive to make it a reality, Roston has crafted the most detailed, all-consuming and thoroughly spellbinding portrait of my hometown during this daunting, delirious decade that I’ve ever read.
Roston was aware that “as a storyteller, one of the great challenges here was the everyone knows the ending. Then how do you hold people’s attention? By telling people everything that happened before. I was astonished that when I looked into it, it’s a story that has never been told.”
And what Roston reveals is a story about incredible characters: The brilliant and sly P.T. Barnum-esque showmanship of Windows’ driving force, Joe Baum; the tyrannical but effective manner of his chosen manager, Al Lewis, of whom Roston writes “his son called him the meanest man in town”; the handsome and imposing maître’d, P.T. Eggar, who made a fortune getting his palm greased for those most-desired tables by the window because as Roston notes, “he was selling real estate”; as well as the untried but inspired sommelier, the private club manager who kept his money in his sock, and a host of others who were responsible for Windows on the World becoming the highest-grossing restaurant on the planet.
Roston believes it’s also “a story of immigrants. Over thirty languages were spoken in the restaurant. So many came so far because to work here was the chance of a lifetime.”
And it’s a tale of architectural wonder. How do you alter a unique, but rigid structural design to achieve panoramic views? How do you get gas up 107 floors? You don’t. Then how do you cook? And it’s a history of New York’s growing sophistication with food. “Now we toss it off, but back then whoever heard of coconut shrimp?” Baum wanted chef Michael Lomonaco’s menu to astonish as much as the view.”
But most important, Roston revels in the fact that it’s a story about a city that boasts something even more hypnotic than its skyline—the people who make this city come alive. There is the aerialist Philippe Petit, who tightroped across the top of both buildings and “not only humanized the structures but turned these previously unloved buildings into an attraction.” The great food critic Gael Greene’s all-important cover story in New York Magazine, then the most influential periodical in town, calling this what is now the title of this book. “I couldn’t believe how this restaurant absorbed all the trauma and the triumphs of this city. How people trapped at the restaurant handled the blackout of 1977 (they had a blast and ate for free), the first bombing of the building in 1993, and the celebrities as diverse as John Lennon and Henry Kissinger who came and were either loved or loathed by the staff.
And it’s a tale of tragic sorrow, of a city forever changed by the loss of, not the restaurant, or even the buildings, but of thousands of loved ones. “I’m so grateful that the victim’s compensation fund rallied to help the families of the seventy-three people who lost their lives working at Windows,” Roston says.
But as he admits, knowing the awful ending gave him an inspiration that makes this book such a compelling read. “When you hear a memorable eulogy, it’s because it’s about how a person lived, not how he or she died,” he adds. “The waiters, the chefs, the builders, the famous and the fierce, this incredible cast of characters created something so kinetic on the 107th floor of this building. This restaurant was destroyed 18 years ago, far enough away that it counts as history for so many too young to remember, but close enough to get firsthand accounts, and still so fresh in the minds of so many. Everything about this place reflects New York’s culture at a time we should never forget.”
And now we won’t. If you love this city (and if you don’t, better not tell me), grab this book. Thanks, Tom.
I am the author of ‘The Looks of Love: 50 Moments in Fashion That Inspired Romance’ and ‘100 Unforgettable Dresses.’ I was fashion director at InStyle Magazine and the New York Times Magazine. I’m also a restaurant critic, consultant and designer of The Hal Rubenstein Collection on HSN. Native New Yorker and pretty nice guy.
“Windows on the World” was a landmark restaurant on the 107th floor of the World Trade Center. Martha Teichner reports on the search for its missing employees. (This report was from a DVD included with the tenth anniversary edition of the CBS News/Simon & Schuster book, “What We Saw: The Events of September 11, 2001, in Words, Pictures, and Video.”)
If you’re interested in the impossible, let’s just say that it’s been an interesting week. First there was bad news at Burger King. Then, there was almost no news at all at McDonald’s.
But now, Subway might have the most important news of all.
First, you might know, thanks to reporting by my colleague Chris Matysczyk, about the surprising thing Burger King admitted this week — namely that it’s preparing its plant-based Whoppers “in the same broiler used for beef and chicken.”
Let’s just say hardcore no-meat-eaters aren’t exactly thrilled about that.
Meanwhile, there was just the faintest hint that McDonald’s might be getting on the meat-less meat bandwagon in the United States.
As my colleague Peter Economy reported, Impossible Foods is reportedly teaming up with a food supplier that works with McDonald’s — suggesting there might some kind of meatless meat coming to McDonald’s at some point in the future.
But now, like a dark horse contender (sorry, horrible analogy), Subway has raced to the front of the pack.
Starting next month, the world’s largest restaurant chain says it will be offering a meatless meatball sub, after teaming up with plant-based meat substitute company Beyond Meat.
I don’t know which will be more surprising to people: the idea of a meatless meatball sub, or the simple fact that Subway is so much bigger than McDonald’s.
Let’s take the second point first: The tale of the tape right now worldwide, or at least as of 2018, which is the most recent year available:
42,431 Subway stores;
37,855 McDonald’s restaurants; and
13,000 Burger King restaurants.
It’s fascinating. If Subway were a TV show, it would be NCIS: extremely successful, even though it’s not exactly socially popular. It reminds me of how people failed to predict the electoral victory of President Trump.
But it’s also why, while the meatless meatball sub is just a test for now in about 685 of these Subway restaurants, Subway’s much larger size means it has a better chance of catching on more quickly than its smaller competitors.
I have no dog at all in the fight over meatless meat (sorry, another bad analogy). But I mean that I like to eat meat, but I also enjoy really vegetarian options.
Personally, I just don’t see the need to create a plant-based meat substitute designed to fool people into thinking they’re actually eating meat.
Even in places like Sweden, they apparently find that weird.
But if you’re betting on whether companies like Impossible Foods and Beyond Meat really have a long-term future, for now at least, I wouldn’t be watching McDonald’s or Burger King. I’d watch how the meatless meatball sub does at Subway.
Mirazur, a three-Michelin-starred restaurant in the resort town of Menton, on the French Riviera, has been awarded the coveted title of World’s Best Restaurant and Best Restaurant in Europe 2019. The other top positions were given to restaurant Noma , @nomacph, in Copenhagen, Denmark, and Asador Etxebarri in Atxondo, Spain.
This is the first time in the award’s 18-year history that a French restaurant has received the top prize. Mirazur took over the No.1 position from Osteria Francescana, in Modena, Italy. Mirazur appeared as No.3 in 2018 and No. 4 in 2017.
In this year’s event which is considered the biggest night of the international culinary world, 26 countries from five continents won a place in the list of World’s Best 50.
The World’s 50 Best Restaurants has been ranking the top 100 fine dining destinations around the globe every year since 2002, with the winners chosen by a panel of more than 1,000 chefs, restaurateurs and food writers.
Mirazur’s selection “is a testament to Chef Colagreco’s love of local produce, most of which is grown in the restaurant’s three-tiered garden just meters from the dining room, complemented by a stunning French Riviera backdrop,” explained the organizers.
“This year we are thrilled to see Mirazur claim the No.1 spot after rising through the ranks since making its debut on The World’s 50 Best Restaurants list at No.35 in 2009, it’s been brilliant to witness its progress,” said William Drew, Director of Content for The World’s 50 Best Restaurants. “This has been a wonderful, progressive year for the list as a whole, with so many new entries from all corners of the globe.”
Spain got the biggest number, with seven restaurants in the World’s 50 Best, many of them in the Basque country. including three in the top 10: Asador Etxebarri (No.3); Mugaritz (No.7); and Disfrutar (No.9).
The USA got second place in the number of restaurants with six in the list, including Cosme (No.23) in New York, which is helmed by The World’s Best Female Chef 2019, Daniela Soto-Innes, and two new entries: Atelier Crenn (No.35), and Benu (No.47), both in San Francisco, California.
This year Denmark has two at the top-five honors for the new incarnation of Noma (No.2) and Geranium (No.5), both in Copenhagen.
Peru also makes the top ten list with entries from Lima including Central (No.6), once again voted The Best Restaurant in South America, and Maido (No.10). Mexico claimed two spots in the upper echelons of the list: Pujol (No.12), which is named The Best Restaurant in North America, and Quintonil (No.24), both in Mexico City.
The UK, Italy, Japan, China, Thailand and Russia are also each represented with two restaurants on the list.
Alain Passard of Arpège in Paris, France (No.8), won the Chefs’ Choice Award, sponsored by Estrella Damm, voted on by the world’s leading chefs in the list and awarded to a peer who has made a significant impact to the culinary world in the past year.
The Art of Hospitality Award, sponsored by Legle, went to Tokyo’s Den (No.11). The restaurant is highly regarded for its holistic approach to service. Other Asia-based restaurants in the list include Gaggan (No.4), in Bangkok, which is closing next year, named The Best Restaurant in Asia, and Odette (No.18) from Singapore.
The Test Kitchen (No.44) from Cape Town is The Best Restaurant in Africa.
UK, which has seen its share of top 50 establishments drop from four to two.
Only four restaurants at least partially led by women — New York’s Cosme, Slovenia’s Hisa Franko, Colombia’s Leo in Bogota and Atelier Crenn — made the list of 50.