[Sydney] Automata

A little background:  Automata is Head Chef Clayton Wells’ first solo restaurant, bringing a movable approach to a frequently changing five-course menu. Components stem from Clayton’s varied background at some of Australia and Europe’s dining institutions. Menus are formulated with freedom and energy that translates into the dining room, with beverages and pairings beyond wine. The…

[Toronto] Buca Osteria & Bar

A little background:  Buca Osteria & Bar is much more than an Italian restaurant. In the spirit of the widely celebrated first location of Buca on King Street, the outpost in the heart of Yorkville is a place to be delighted by the restaurant’s trademark inventive, artisanal fare, rooted in Italian tradition. The coastal cousin…

[Hong Kong] The Ocean

A little background:  In its restaurant THE OCEAN, Le Comptoir Group celebrates the natural wonders of the sea in a magnificent design that spectacularly, and cleverly, represents the finest in life both above and below the water line. A stretch of floor-to-ceiling windows reveals panoramic sea views, complemented by striking textural finishes that harness the…

[Paris] Le Chateaubriand

A little background:  A former stonemason and gardener, whose family hails from the Basque country, Inaki Aizpitarte seems an unlikely candidate to spearhead a mini-revolution in the Parisian restaurant scene. The chef opened Le Chateaubriand in 2006 and soon became a leading figure in what has been dubbed the city’s ‘bistronomie’ movement, which saw a…