Latest news with #MichelinGuide-recommended
Eater
25-07-2025
- Entertainment
- Eater
Achieve Maximum Bougieness With Caviar-Bumped Limited-Edition Dishes at Outside Lands
is the associate editor for the Northern California and Pacific Northwest region writing about restaurant and bar trends, coffee and cafes, and pop-ups. San Francisco's Outside Lands music festival is not quite at Coachella seen-and-be-seen level, but it's damn near. From Friday, August 8, to Sunday, August 10, the extravaganza in Golden Gate Park will host full stack coders spending their final paychecks before agentic AI takes their jobs and would-be Beat poets brazenly blasting through the paychecks they don't have (read: their parents' credit cards) alike. It's the food and drink that attracts some to Outside Lands. Wisely so, as the festival just announced this year's 10 limited-edition items. Caviar rules the day. The dishes are all from local players and all are over-the-top indulgences. There are only a finite amount served each day, and attendees are encouraged to show up early to try them out. There are up to 30 of some of the items, while there are just 10 or 15 of others, making this a Northern California shiny Charizard-of-the-food-game situation — extremely rare, and sought-after. This year, there are super wild bites from 10 Bay Area players, ranging from Gumbo Social to Pedro's in Los Gatos. My Friend Fernando's Wagyu and caviar-riddled tostada. My Friend Fernando The real magic here is in the details. Caviar-topped Korean corn dogs from Michelin Guide-recommended for instance, and beef tartare tostadas from pop-up phenom My Friend Fernando, edible flowers littering the plate. Caviar here and caviar there on Mamahuhu's General Roe's fries with mushroom seaweed garlic seasoning, ginger scallion creme fraiche, and, yes, Siberian caviar. The Mission shows up large with Piglet & Co.'s caviar-topped wings and Pink Onion Pizza's mushroom and shaved-truffle pizza. The festival's food managers Taste of the Bay Area curated this hit list, like they put together the entire festival's food and beverage options. One does not need to pay extra to access these items; the Bites of the Bay program from 2024 is not back in 2025. For those who can't make Outside Lands this year, there's plenty of good food by the park. You can stream the festivities through Amazon and Twitch, if that's your thing. Here's the full list of participating restaurants and limited-edition items: • Gumbo Social's Cajun bayou shrimp burger, 20 available per day • Johnny Doughnuts' Dubai dream bar, 15 available per day • Mamahuha's General Roe's caviar fries, 20 available per day • My Friend Fernando's wagyu beef tartare tostada, 10 available per day • Pedro's wagyu quesabirria crunch wrap, 30 available per day • Piglet & Co.'s wings and caviar, 30 available per day • Pink Onion Pizza's truffle magic pizza slices, 30 available per day • Provecho's sashimi tostada, 20 available per day • lobster tail Korean corn dogs, 10 available per day • Woodhouse Fish Co.'s lobster roll cones, 30 available per day Outside Lands 2025 is Friday, August 8, through Sunday, August 10, at Golden Gate Park. For the entire food lineup, head to Pedro's crunch wraps are not to be slept on. Bex Wyant Eater SF All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Time Out
23-07-2025
- Entertainment
- Time Out
A Michelin-approved steakhouse is opening in Coral Gables this week
Fans of mouth-watering grilled meats, pastas, and fresh seafood will have a new destination to visit in Coral Gables beginning today, July 23. The Gioia Hospitality Group are officially opening the doors to Daniel's Miami, a modern steakhouse from the team behind Michelin Guide-recommended Daniel's, A Florida Steakhouse, one of the best restaurants in Fort Lauderdale. Located at 1500 San Ignacio Avenue, in the former Fiola Miami space (featuring the same team behind that restaurant), Daniel's Miami will offer a menu that includes a sourced steak program, local seafood, and house-made pastas in an elegant, comfortable European-style setting. 'We've been fortunate to build a loyal following in Fort Lauderdale, including many Miami guests who have asked for a Daniel's experience closer to home,' Fiola Miami founder Thomas Angelo said in a press release. 'Daniel's Miami will answer that call in a fresh, yet familiar space, with an exceptional menu, and the same incredible team our guests have come to know.' Unsurprisingly, Daniel's Miami's menu is heavy on steak. This includes premium cuts like Australian-sourced Stone Axe Wagyu and a tableside Wagyu prime rib from Strube Ranch in Texas. In addition to the beef-based options, the menu also features fresh seafood, including whole Dover sole, branzino, and the restaurant's signature lobster Fra Diavolo. Pasta dishes include rigatoni alla vodka and spaghetti alla chittara with truffles. The Bar at Daniel's Miami will feature an all-day menu, including a double-patty smashburger and cacio e pepe pasta. Drinks include rotating, curated craft cocktails, including soon-to-be favorites like the Canyon Margarita and Daniel's Martini, as well as an extensive wine list. It will be open for lunch, dinner, and even Sunday Brunch. Wagyu beef aficionados should circle the end of August on their calendars because Daniel's Miami has a special wagyu beef-centric event during Miami Spice (running from August 1 through September 30). It will offer a five-course Wagyu tasting as part of their Signature Miami Spice Experience.
The Herald Scotland
08-06-2025
- Business
- The Herald Scotland
Bilson Eleven chef on move to Princes Square restaurant
'It's just gorgeous inside, with all the wooden bannisters and the lovely glass ceiling. 'My sister visited me recently with her son, and they had never been, so I took them up that long escalator from Buchanan Street. You know, the one that feels kind of like a stairway to heaven or something? 'When you get to the top, you're greeted by the whole shebang of it. It's such an amazing place.' Pictured: Zibibbo is the latest venture from the team behind Ralph & Finns, Vroni's Wine Bar and Malo. (Image: Supplied) A relatively new addition to Princes Square's collection of luxury retail stores and entertainment offerings, Zibibbo opened late last year with a Mediterranean-inspired menu and extensive wine list. While Rietz now heads up their kitchen, many will recognise him as the former chef-owner of Bilson Eleven, a Michelin Guide-recommended neighbourhood restaurant which he ran in Dennistoun for close to eight years. Asked why the venture's time had come to an end in 2024, he said: 'I wouldn't go as far as to say you're rolling the dice when opening a restaurant, but there will always be forces you can't control. "If you're not able to adapt very quickly, it can be really tough. "Being in the East End was especially hard because we relied on people making their way there to dine with us. 'There aren't a lot of hotels, so they had to travel that little bit further. 'We relied heavily on tourism in Glasgow, and after covid and the start of the cost-of-living crisis, people visiting the city for conferences or events seemed to drop away.' Pictured: Chef Nick Rietz at Bilson Eleven in 2023 (Image: newsquest) Evolving to suit the needs of customers, for a time, Rietz and his team rebranded as relaxed brunch spot, Bilson's in an effort to stay in business. 'We decided to try running Bilson's as a café to see if we could cut costs and bring a different vibe to it,' he continued. 'It was slow to begin with, until an influencer came in and made a TikTok, which kicked things off a bit. 'Then, unfortunately, we had a few family issues, which meant I was often travelling back down south, and we could only open on Saturdays and Sundays. 'We lost a fair bit of clientele because of sporadic opening times, and to be honest, our hearts just weren't in it, so we started to look at exit strategies.' Read more: And so, Glasgow's East End said its last goodbye to the fine dining restaurant which had for years made headlines for its funky interiors and inventive menus led by the best of Scottish seasonal produce. A return visit to Princes Square, however, would soon set Rietz on a new path. Pictured: Zibibbo is located in the courtyard space at Princes Square (Image: Supplied) 'I hadn't heard much about Zibibbo other than it being a new bar and restaurant in Princes Square from the people behind Ralph & Finns," he said. 'When I came to see the unit myself, it had such a cool vibe, and as soon as I met with the owners, I knew it would be the perfect fit. 'I came in as a sous chef at first in January of this year, and that's really all I was looking for after Bilson. 'I wanted to ease myself back into the 'gigging' game, but later, when their head chef said he was leaving, they asked me to take on the role.' Pictured: Rietz soon knew Zibibbo was 'a perfect fit' (Image: Supplied) Officially announcing Rietz as the venue's new head chef in April, Zibibbo owner Emma MacSween said: 'I am very excited to be working with Rietz after knowing of the success he had with his own venture at Bilson Eleven. 'We have this stunning venue, brilliant staff and a new exciting menu. 'It's a sign of good things to come.' Just a few months later, this prediction already rings true with Rietz having found his feet with a new team and taking full advantage of being given creative 'carte blanche' for the summer ahead. 'Moving into a new season, you can definitely see a lot more of my stamp on the dishes,' he said. 'For example, there's a feather blade steak which we're cooking in Rioja and cayenne pepper that's sat simply on cucumber with lime zest through it to contrast heat with cool freshness. 'Or a bergamot posset topped with wee limoncello meringue and pistachios. 'These are all ingredients I've never had the chance to work with before, and I'm really excited about it. 'At Bilson Eleven, it was all very much Scottish seasonality, and although we had outside influences, we would never use something like aged balsamic or truffles. 'At Zibibbo, we've really honed in on the Mediterranean vibe, which means vegetables like peppers and courgettes and continental cheese like burrata. 'It's lovely to work with so many different flavours and see how I can fit them into my style.' Zibibbo is located on the basement level of Princes Square at 48 Buchanan Street, Glasgow. For more information, visit
The Herald Scotland
22-05-2025
- Business
- The Herald Scotland
New coffee roastery launches on remote Scottish peninsula
Located on the Applecross Peninsula – one of the most scenic stretches of the North Coast 500 – the micro-roastery will supply roasted beans to local cafés, restaurants, and shops starting this month. The new venture has already secured wholesale partnerships with the Michelin Guide-recommended Walled Garden restaurant, Applecross Campsite, Applecross Bothy, and the Applecross Inn. Retail bags will also be available at A&J Brown Grocers, with additional partnerships in the works. READ MORE: Mr Davidson moved to Applecross in 2018 and discovered his passion for coffee during the Covid pandemic. With more time on his hands, he began taste testing beans from around the world and learning the roasting process. After completing a training course at the Scottish Barista Academy in 2023, he is now in the process of transforming part of the commercial kitchen at Applecross Campsite – where he also works – into a fully functioning roastery. To support the launch of the business, David has secured a £3,500 loan from DSL Business Finance through the British Business Bank's Start Up Loans programme, helping cover the costs of initial stock and equipment. Sourcing its beans from ethical importers Covoya, the roastery focuses on high-quality, sustainable coffee from countries including Colombia, Rwanda, and Tanzania. Mr Davidson has also teamed up with local creative Valerie Hodgkinson, co-owner of Applecross Croft, to design the brand's logo and visual identity. He said: 'What started as a hobby during the pandemic quickly turned into something I was really passionate about. Starting the business has been a great learning experience, and the support from DSL Business Finance with my business plan and cash flow forecasts has been invaluable. In the next five years, I hope Applecross Roastery becomes a staple in the area, supplying premium coffee across the peninsula and beyond. Supporting local businesses is more important than ever, and I'm grateful to be part of such a welcoming community.' Looking ahead, Mr Davidson hopes to expand the business by growing his customer base along the North Coast 500, introducing more visitors to the flavours of Applecross. Since its inception in 2012, the Start Up Loans programme has provided more than £4.4m to start ups in the Highland local authority area. Barry McCulloch, Senior Manager, UK Network, Scotland at the British Business Bank, said: 'David's shift from hobbyist to entrepreneur is a brilliant example of how smaller businesses can start from humble beginnings and go on to have a big impact on rural communities. Applecross Roastery not only introduced a new supply chain to the area but also helps support other businesses, boosting the local economy. We're pleased to support David and look forward to seeing his business grow.'
Scotsman
22-05-2025
- Business
- Scotsman
Dramatic stretch of famed North Coast 500 route gains unique coffee roastery
'What started as a hobby during the pandemic quickly turned into something I was really passionate about' – David Davidson, founder Sign up to our Scotsman Money newsletter, covering all you need to know to help manage your money. Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... A micro coffee roastery has been set up on one of the most scenic stretches of the iconic North Coast 500 route. David Davidson, founder of Applecross Roastery, is bringing specialty coffee to the northwest Highlands after turning his lockdown hobby into a fully-fledged business venture. Located on the Applecross peninsula, accessed by the dramatic Pass of the Cattle road, the new roastery will supply roasted beans to local cafés, restaurants and shops. Advertisement Hide Ad Advertisement Hide Ad The venture has already secured wholesale partnerships with the Michelin Guide-recommended Walled Garden restaurant, Applecross Campsite, Applecross Bothy and the Applecross Inn. Retail bags will also be available at A&J Brown Grocers, with additional partnerships said to be in the works. David Davidson, founder of Applecross Roastery. Davidson moved to the area in 2018 and discovered his passion for coffee during the pandemic. With more time on his hands, he began taste testing beans from around the world while learning the roasting process. After completing a training course at the Scottish Barista Academy in 2023, he is now in the process of transforming part of the commercial kitchen at Applecross Campsite - where he also works - into a fully functioning roastery. To support the launch of the business, Davidson has secured funding from DSL Business Finance through the British Business Bank's Start Up Loans programme, helping cover the costs of initial stock and equipment. Advertisement Hide Ad Advertisement Hide Ad Davidson said: 'What started as a hobby during the pandemic quickly turned into something I was really passionate about. Starting the business has been a great learning experience, and the support from DSL Business Finance with my business plan and cash flow forecasts has been invaluable. 'In the next five years, I hope Applecross Roastery becomes a staple in the area, supplying premium coffee across the peninsula and beyond. Supporting local businesses is more important than ever, and I'm grateful to be part of such a welcoming community.' The roastery is focusing on high-quality, sustainable coffee from countries such as Colombia, Rwanda and Tanzania - sourcing its beans from ethical importer Covoya. Davidson has also teamed up with local creative Valerie Hodgkinson, co-owner of Applecross Croft, to design the brand's logo and visual identity. Since its inception in 2012, the Start Up Loans programme has provided more than £4.4 million to fledgling businesses in the Highlands area. Advertisement Hide Ad Advertisement Hide Ad Barry McCulloch, senior manager, UK network, Scotland at the British Business Bank, said: 'David's shift from hobbyist to entrepreneur is a brilliant example of how smaller businesses can start from humble beginnings and go on to have a big impact on rural communities. 'Applecross Roastery not only introduced a new supply chain to the area but also helped support other businesses, boosting the local economy. We're pleased to support David and look forward to seeing his business grow.'
