These Are The 10 Best Restaurants in The World
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 by. Several of the top places only allow bookings well in advance (for Noma it’s 3 months; for Eleven Madison it’s 28 days), and reservations disappear within minutes, so it helps to be online or on the phone as soon as they’re released. But if a quick hand with reservations website OpenTable or the cellphone doesn’t yield the desired results, there’s another possibility: Email the restaurant, give a range of dates when you’re available (the more flexible you are, the better your chances), and ask politely to be put on the wait list. Even the best restaurants frequently get cancellations.
Here’s a quick look at the top ten on this year’s 50 Best List. In most cases, the descriptions are based on my personal experience, but research and—the reports of colleagues—have filled in the details for the restaurants I haven’t visited.
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