In this latest installment in our ongoing series, Elite Traveler brings you a selection of the best restaurants for August, including exclusive one-off events.
As we move into the height of summer, some of the best chefs in the world are preparing to reap the bounty of the annual harvest. August is peak time for seasonal dining and there are a number of exciting new restaurants to add to your wishlist.
From London, we bring news of an exciting Italian eatery that has made waves since opening. In New York, we visit a new Japanese fusion restaurant from a protégé of the late Joël Robuchon. In Los Angeles, two new outlets have added significant weight to the city’s fine-dining scene while we also explore the latest opening from the fabled Alinea Group.
One of the most anticipated restaurant openings of the year, Auburn marks Chef Eric Bost’s first standalone project. Bost cut his culinary teeth working with fine dining legends Guy Savoy and Alain Ducasse and now brings his own interpretation of fine dining to Los Angeles.
The menu aims to bring the best from Haute cuisine and casual dining. Diners are encouraged to guide their own experience through the menu and are able to pick a four, six or nine-course meal from a long list of 12 dishes. The pick of the dishes is the ‘Kusshi oysters warmed over the coals, porcini mushrooms, bone marrow and served why Osetra caviar’, and the ‘Black cod served with a sauce of its bones smoked over embers, brown butter, watercress’.
The space has been designed to feel like a contemporary Los Angeles home. Light pours in through incisions in the wooden ceiling and bounces off the walls. Great attention has been paid to the tableware, which has been specifically designed for the restaurant. An open kitchen allows guests to experience the energy of Bost’s kitchen.
The St. Clair Supper Club
Located in the heart of Chicago’s historic meatpacking district, The St. Clair Supper Club is the latest project from Grant Achatz’s famed Alinea Group. It is located in the basement below another of the group’s restaurants, Roister, but is a completely separate establishment with an exclusive menu. Indeed, guests dining in Roister will not be able to order from the St. Clair Supper Club menu and vice versa.
The menu is representative of a traditional Midwestern supper club and features four different cuts of prime rib with side dishes such as creamed spinach and mashed potatoes. Each day has an associated special, such as fish fry Fridays and pot roast Thursdays. Chefs only use the finest local ingredients, meaning menus can vary on a daily basis according to what is available.
It is a relaxed dining atmosphere and limited walk-ins are available each day. Guests are invited to sample a traditional Wisconsin Old Fashioned that swaps the bourbon out for brandy.