The Savoy Grill in London has been a gathering place for the rich and famous for more than 100 years. It has hosted luminaries like Marilyn Monroe, Frank Sinatra, Liz Taylor and Sir Winston Churchill. Gordon Ramsay is now at the helm, where his menu is inspired by Auguste Escoffier, the original chef back in 1889.
Signature Dishes: Orkney scallops au gratin with sea purslane and ginger beurre blanc; strawberries flambées with vanilla ice cream and raspberry sauce
Palm Beach’s The Chesterfield celebrates its founder, Beatrice Tollman. Sample her menu creations prepared by Executive Chef Gerard Coughlin in The Leopard Lounge & Restaurant. Once you taste it, you’ll want to bring home her memoir A Life in Food, which contains her recipes and adventures.
Signature Dishes: Shrimp stroganoff; sticky toffee pudding with a vanilla ice cream
A short hop from Florida, the Flying Fish is Grand Bahama’s first restaurant to be awarded the Four Diamond rating by AAA. Focusing on local ocean-to-table and indigenous island ingredients, Chef Tim Tibbitts was named one of the Caribbean’s top chefs, and his staff is 100 percent Bahamian.
Signature Dishes: Seared mutton snapper (pictured); butter poached spiny lobster
The Emerald Isle’s historic Ashford Castle was once home to the Guinness family, who built the Castle’s George V Dining Room to accommodate the visit of the Prince of Wales in 1906. Amidst the ambience of 11 Waterford crystal chandeliers, award-winning Chef Stefan Matez uses the freshest local ingredients to create dishes guaranteed to impress foodies.
Signature Dishes: Roasted rack of lamb (pictured); grilled scallops; organic salmon; seared monkfish with eggplant and basil
Asiate at Mandarin Oriental, New York, offers artistic cuisine, immaculate style and formidable views. Executive Chef Christian Pratsch serves contemporary cuisine. Along with the artistic “wall of wine,” there are stunning views of Central Park, the East Side and the Midtown Manhattan skylines through the five-meter-tall, floor-to-ceiling windows.
Signature Dishes: Branzino with ramp bagna cauda and langoustine; ahi tuna with yuzu, uni and trout roe