Poolside at the sleek Wynn resort and casino in Las Vegas, you’ll find a winning experience at Botero. Headed by chef Mark LoRusso, this 2011 AAA Four Diamond award-winning restaurant serves bold culinary regimen, like brioche-crusted Colorado lamb and roasted Maine lobster.
For over 15 years, professional chef Antonio D’Anello has stuck to his philosophy of using only fresh, organic, sustainable and local fare. He picks the day’s freshest produce to create a savoury menu that shifts with the seasons. Sink your teeth into juicy Canadian Angus strip loin or relish in rich smoked chicken ravioli.
At the Regina Hotel Baglioni in Rome, time-honoured Italian elegance meets chic modern design at the Brunello. Stroll in from Via Veneto, one of the city’s most eminent streets, and breathe in the mouth-watering scent of Mediterranean cuisine, like rosemary marinated lamb, wild roasted sea bass, and roasted octopus with sweet pepper cream. www.baglionihotels.com
4. Toqué! Restaurant
With a plethora of awards commemorating its exceptional cuisine, Toqué! Restaurant is considered by many to be the pinnacle of Quebec dining. Norman Laprise, a Relais & Châteaux grand chef, heads the kitchen, crafting innovative dishes that earned him the title Chevalier de L’Ordre National du Québec in 2009. “The food is very modern and you have to be open with the flavour,” says Laprise, who is praised for his revolutionary blind-tasting menus.
Under the guidance of veteran restaurateur Carlo Catallo and chef Victor Barry, Splendido brings that rustic flair to the Toronto dining scene. Their contemporary menu is prepared using local ingredients that fluctuate with the season, and each plate is displayed in a tasteful yet relaxed fashion.
6. Montreal Xo
Housed in Montreal’s celebrated Hotel Le St-James, Xo Le Restaurant brings the historic city’s old-world charm into the spotlight. The traditional European atmosphere is complemented by a refined décor, while the creative menu adds regal flavour. Start with mouth-watering scallops or beef carpaccio, and dine like royalty on scrumptious venison and pheasant.