{"id":1577,"date":"2012-09-09T11:23:39","date_gmt":"2012-09-09T11:23:39","guid":{"rendered":"https:\/\/hedgeanswers.com\/?p=1199"},"modified":"2012-09-09T11:23:39","modified_gmt":"2012-09-09T11:23:39","slug":"worlds-top-ten-trendsetting-restaurants","status":"publish","type":"post","link":"https:\/\/aandcadvisors.com\/zh\/worlds-top-ten-trendsetting-restaurants\/","title":{"rendered":"WORLD\u2019S TOP TEN TRENDSETTING RESTAURANTS"},"content":{"rendered":"<p><img decoding=\"async\" src=\"https:\/\/www.hedgeanswers.com\/images\/uploads\/\/latelier-de-joel-robuchon-l.jpg\" alt=\"World\u2019s Top Ten Trendsetting Restaurants\" width=\"163\" height=\"148\" \/>The editors at Budget Travel magazine decided to list their picks for the top ten trendsetting eateries that have brought new food concepts global like New Nordic cuisine, the nose-to-tail experience and gastropub fare, according to Luxuo.<\/p>\n<p>On the list there are six restaurants from the US with others from Copenhagen, Paris and London. Somewhere Achatz is ranting on twitter&#8230;<\/p>\n<p>Momofuku Ss\u00e4m Bar, New York<br \/>\nChef: David Chang<br \/>\nFood movement: Asian noodles<br \/>\nmomofuku.com<\/p>\n<p>Noma, Copenhagen, Denmark<br \/>\nChef: Ren\u00e9 Redzepi<br \/>\nFood movement : \u201cNew Nordic\u201d cuisine that uses earthy, foraged fare and emphasizes traditional cooking techniques like drying, smoking, pickling and curing under the umbrella of molecular gastronomyhttp:\/\/noma.dk\/<\/p>\n<p>Chez Panisse, Berkely, California<br \/>\nChef : Alice Waters<br \/>\nFood movement: Local foods<br \/>\nhttp:\/\/www.chezpanisse.com\/<\/p>\n<p>Babbo, New York<br \/>\nChef: Mario Batali<br \/>\nFood Movement: Rustic Italian cuisine<br \/>\nhttp:\/\/www.babbonyc.com\/<\/p>\n<p>L\u2019Atelier de Jo\u00ebl Robuchon, Paris<br \/>\nChef: Jo\u00ebl Robuchon<br \/>\nFood movement: Modern, French haute cuisine<br \/>\nhttp:\/\/www.joel-robuchon.net\/<\/p>\n<p>St. John, London<br \/>\nChef: Fergus Henderson<br \/>\nFood movement: Nose to tail eating<br \/>\nhttp:\/\/www.stjohnrestaurant.com\/<\/p>\n<p>The Eagle, London<br \/>\nChefs: variety<br \/>\nFood movement: Gastropub<br \/>\nhttp:\/\/www.timeout.com\/london\/restaurants\/venue\/2%3A1658\/eagle<\/p>\n<p>Matsuhisa, Beverly Hills, California<br \/>\nChef: Nobu Matsuhisa<br \/>\nFood movement: Sushi, Japanese cuisine<br \/>\nhttp:\/\/www.nobumatsuhisa.com\/<\/p>\n<p>Pret a Manger, London<br \/>\nSandwich chain<br \/>\nFood movement:  Fast \u2013 but fresh \u2013 food<br \/>\nhttp:\/\/www.pret.com\/<\/p>\n<p>Planet Raw, Santa Monica, California<br \/>\nChef: Juliano Brotman<br \/>\nFood movement: Raw, vegan, organic foods<br \/>\nhttp:\/\/www.planetraw.com\/<\/p>","protected":false},"excerpt":{"rendered":"<p>The editors at Budget Travel magazine decided to list their picks for the top ten trendsetting eateries that have brought new food concepts global like New Nordic cuisine, the nose-to-tail experience and gastropub fare, according to Luxuo. On the list there are six restaurants from the US with others from Copenhagen, Paris and London. Somewhere [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[27],"tags":[45,33,104],"class_list":["post-1577","post","type-post","status-publish","format-standard","hentry","category-good-life","tag-taste","tag-travel","tag-trends"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/aandcadvisors.com\/zh\/wp-json\/wp\/v2\/posts\/1577","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/aandcadvisors.com\/zh\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aandcadvisors.com\/zh\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aandcadvisors.com\/zh\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/aandcadvisors.com\/zh\/wp-json\/wp\/v2\/comments?post=1577"}],"version-history":[{"count":0,"href":"https:\/\/aandcadvisors.com\/zh\/wp-json\/wp\/v2\/posts\/1577\/revisions"}],"wp:attachment":[{"href":"https:\/\/aandcadvisors.com\/zh\/wp-json\/wp\/v2\/media?parent=1577"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aandcadvisors.com\/zh\/wp-json\/wp\/v2\/categories?post=1577"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aandcadvisors.com\/zh\/wp-json\/wp\/v2\/tags?post=1577"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}