We did the math (thanks, Google Maps).
It’s 1,376 miles from NYC to Coral Gables.
If we start driving now we’ll make it there for dinner and dessert tomorrow… Check out the Key Lime Tart (sugar sphere, crispy key lime, strawberry gelée, yuzu-basil granite) – an incredible creation launching on this week’s opening menu!
We were honored to host San Pellegrino’s “The World’s 50 Best Chef Luncheon” following the Award’s ceremony. Our London chefs rubbed elbows with winners, including the brothers behind the #1 restaurant, El Celler de Can Roca in Girona, Spain: Executive Chef Joan Roca, Pastry Chef Jordi Roca and Head Sommelier Josep Roca!
The Roca brothers (no. 1 on the list) pose with Arzak Head Chef Juan Mari Arzak (no. 8 on the list) and SUSHISAMBA London Executive Chef Cláudio Cardoso and Sous Chef Daniel Fernandez.
This was Osteria Francescana Head Chef Massimo Bottura’s (no. 3 on the list) second round! He just couldn’t get enough, speed-walking to the serving counter, grabbing platters and promptly delivering them to other chefs at the luncheon.
SUSHISAMBA London Bar Manager Richard Woods held a tutorial on the Tonka Bean Old-Fashioned (Plantation Barbados 5 year infused with the powerful spice of tonka beans from the kumaru tree in South America, finished with star anise and Benedictine) in the Noma Lab – part of The Lab festival – where he discussed the importance of aroma in mixology and how it can affect perception of taste.