The Approachable Tasting Menu Takes Fine Dining Off Its Pedestal
As diners grow more selective about time, money and energy, chefs are rethinking the tasting menu as something more personal than performative.
Fine Dining
At Cape Town’s Salsify, Ryan Cole Draws From the Sea and Soil
From yellowtail caught off Cape Point to foraged succulents and Karoo lamb, Salsify’s menu is rooted firmly in place.
At Edinburgh’s Timberyard, Chef Bart Stratfold Wants to Define New Scottish Cuisine
The Michelin-starred restaurant takes a relaxed approach to its presentation and dining, with ingredient-driven cuisine that honors the region.
