This elite crop of eateries should be the top choice in any enterprising (but expensive) gastronomic adventure. To think that these are just a drop in the bucket of all the amazing cuisine that is out there.
Each year, fine diners, restaurateurs and food writers—I’m in the last group—try to read the annual World’s 50 Best Restaurant list like tea leaves, searching for trends, or at the very least, a coherent theme. But as in previous years, the 2014 edition, which was announced in London late last month, defies unifying logic. The restaurants that made the full list of 100 range from David Chang’s decidedly informal and unsedate Momofuku Ssam Bar, to Alain Ducasse’s paragon of plushness, Louis XIV, in Monaco. That said, in the past several years, the highest-ranking positions have tended to go to restaurants that balance at least a degree of luxury (although not always formal, none of them are cheap) with an embrace of innovation.
Such is the influence of the 50 Best that once a restaurant reaches the upper echelons of the list, its already sparse reservations become exceedingly difficult to come…
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