An Extraordinary, Ultra-seasonal, Japanese-inspired Tasting Menu in Wine Country

What:

Single Thread @ST_Farms Newly opened and it's already been awarded the San Francisco Chronicle's highest honor — four out of four stars by critic Michael Bauer. I don't always share my food opinions with Bauer, but when it comes to the level of brilliance and care coming out of Single Thread, it's hard to disagree.

Where:

Downtown Healdsburg 131 North Street Healdsburg, CA 95448 [wpgmza id="302"]

When:

Despite its high-end concept and rather expensive price point, they do manage to keep the entire experience quite approachable and not stuffy, unlike many other tasting menus at this price point. Still, you'll definitely want to save this one for a VERY special occasion based on cost alone. A 10-course tasting menus costs $255 per person (which comes to around $295 with tip included) and the wine pairing add-on costs $155. We visited Single Thread to celebrate our one-year wedding anniversary with a bang.

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There’s a Michelin Starred Chef’s Counter Hidden Inside of This Hot Dog Shop

What:

Kitchen Table at Bubbledogs @BubbledogsKT A speakeasy-style high-end chef's tasting menu hides behind a curtain in the back of a hot dog shop.

Where:

SoHo near the Theatre District 70 Charlotte St. Fitzrovia, London W1T 4QG, UK [wpgmza id="299"]

When:

Based on the price point and difficulty of snagging a reservation alone, this definitely falls into the "Special Occasion Restaurant" category. Save this one for when you're celebrating a birthday, anniversary, or any other major occasion worth celebrating and spluging for.

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Mike Winston’s Best Meals of 2015

Yes, I know this year-end list is beyond belated. Actually, I'm probably over a month late. Normally, I'm not one to make these kinds of excuses, but my life has been pretty hectic lately.As you may or may not know, I'm getting married in a couple of months, so my time has recently come at an extreme premium and I haven't been able to commit as much attention as I'd like to this little publication obsession. With that being said, over the next couple of months, I'll be playing around with post style and formatting a bit in an attempt to find new ways to rapidly pump out awesome food articles with fewer publishing limitations on my end. Please feel free to give me feedback on the new content — I'm planning to review this little experiment in a few months and we can take it from there.

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A Meticulous, Experimental Tasting Menu at Barley Swine

*Editor's Note 3/29/16: Barley Swine has relocated its entire operation to a larger space at 6555 Burnet Road since my visit.Many of my previous visits to Austin had been during Austin City Limits where my schedule was jam-packed full of concert-going and nearly every moment of my usual 3-day stay was booked up. But, this Christmas-time trip was a little different. We were in town for a full week with plenty of time to relax and do bit of gastronomic exploration.I've experienced a variety of Austin's lower-key options including mini-trips to the outlying barbecue towns of Lockhart and Elgin, but I had never before really experienced Austin's more elevated dining scene. First on my list of places to try was a little, Southern, tasting menu-only restaurant called Barley Swine and sister to another amazing Austin hot spot called Odd Duck – both which recently received 2015 James Beard Award nods.

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Molecular Gastronomy Magic from Wylie Dufresne at WD~50

*Editor's Note: I'm sad to report that this restaurant is not longer open.Recently, I wrote about a particularly crazy meal I ate at Los Perros Locos. They delivered a kind of craziness through the sheer brashness of piling as many wacky pedestrian ingredients on top of one another as humanly possible. But, like I've said before, there are many kinds of crazy when it comes to food.To celebrate my 26th birthday, my girlfriend took me to a restaurant that's been high up on my worldwide to-do list for a long time, WD~50. The restaurant is the brain-child of Wylie Dufresne who established the molecular gastronomy dining scene in NYC. The kind of craziness that Wylie delivers is less like that of a psychopath, but more like that of a mad scientist through his use of complex, technical, processes and methodologies usually reserved for a chemistry lab. Every dish and drink at WD~50 has some sort of complicated twist whereby an ingredient is transformed or presented in a way you've probably never experienced before.

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