Seasoned diners looking to titillate more than just their taste buds will not be disappointed by the bumper crop of uniquely-designed and decorated restaurants popping up around the world. Exec Digital has chosen a handful of our favorites to recommend fine diners take the time to visit.
San Francisco’s Twenty Five Lusk is housed inside a former smokehouse, built in 1917, in the city’s South of Market district. Local and renowned architect Cass Calder Smith designed the interior of the two-story building, using the original timber beams and exposed brick walls to offset tasteful modern touches like oval, stainless-steel “fire orbs,” artfully suspended from the 20-foot ceilings.
Sleek ebony tables are graced with yellowtail sashimi with salmon caviar and horseradish sorbet, or Hawaiian Ono Sashimi with white soy gastrique and sorrel gremolata, for starters.
Across the Pond at Sur Mesure guests “enter a cocoon of exclusivity where white dominates with its timeless and absolutely chic quality” in a beautifully simplistic Parisian restaurant. Located in the luxurious Mandarin Oriental hotel and inspired by the artistic style of Heidi Winge Strom, the space is draped with white fabric evoking soft, puffy clouds and lit by single elliptical crystal suspended in midair.
Brushstroke Owner and Chef David Bouley Prepares Sea Urchin
The French and Asian themed menu earned two Michelin stars just seven months after its opening. Sur Mesure’s ethereal ambiance is matched by heavenly signature dishes like caviar crostini and shellfish mousse.
Brushstroke, located in New York and run jointly by renowned chef David Bouley and the Tsuji Culinary Institute of Osaka, deftly blends organic elements to create a simply furnished yet striking space. Diners' eyes are immediately drawn to over 25,000 irregularly stacked books behind the bar area, mimicking wood parquet. Trendy Japanese design firm Super Potato further outfitted the space in reclaimed timber, salvaged steel and natural stone.
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The stark, natural dining room directs diners’ attention towards the deserving eight to 10-course seasonal menu items. Changed monthly, kaiseki, a school of Japanese cooking, inspires dishes like scallop and lobster dumplings floating in cherrystone-scented soup and a grilled duck salad with eggplant and miso-mustard dressing.