La Tête, Cape Town, South Africa
This is located in Cape Town’s highly populated Bree Street restaurant landscape. Part of their objective is to get guests to embrace otherwise unacquainted parts of the animal delicacies, reports CNN Travel.
Giles and James Edward are behind this new French bistro which is all about nose-to-tail eating.
It is no surprise that Giles worked for years with the godfather of nose-to-tail chefs, Fergus Henderson, at London peerless St John restaurant.
There is change in the menu daily although it will include plates like crispy pig tails.
La Tête, 17 Bree Street, Cape Town, South Africa; +27 21 418 1299
Nathan Outlaw at Al Mahara, Burj Al Arab, Dubai
Winning legions of fans across his portfolio of restaurants in the United Kingdom is the British chef Nathan Outlaw, who is an expert in seafood cooking.
His first international venture represented in Dubai in the unique surroundings of the Burj Al Arab’s Al Mahara restaurant.
For the customers, they feel like they are underwater given the huge floor-to-ceiling aquarium where more than 30 types of fish live.
On the list of options, the best produce includes stars from Outlaw’s home country (Cornwall), with dishes such as crispy oysters with caviar, raw scallops or cirtrus-cured brill.
Nathan Outlaw at Al Mahara, Burj Al Arab, Dubai, United Arab Emirates; +971 4 301 7600
Don Alfonso at Helena Bay, Northland, New Zealand
Specialized in Italian food with New Zealand influences is Don Alfonso (at Helena Bay).
New Zealand is gratified of its frill lodges and Helena Bay is one of the latest, presenting magnificent views alongside world-class cuisine.
It has pulled of a gastronomic take over by getting the team behind Italy’s prominent Ristorante Don Alfonso 1890 to the Southern Hemisphere.
The executive chef behind a six-course degustation menu which changes nightly is Michele Martiono.
Customers can expect Italian specialists with New Zealand influences, for instance linguine with clams and zucchini. The properties acre of gardens ensures the restaurant delivers on its promise of “estate-to-plate” cuisine.
Don Alfonso at Helena Bay, 1948 Russell Road, RD4 Hikurangi 0184, New Zealand; +64 9 433 6006
White Gold, New York, NY, USA
One of the most successful British chefs in New York is April Bloomfield. It has venues which include the adorable Greenwich Village Stalwart the Spotted Pig to her name.
With 38 seats that also doubles as a butcher’s shop is her newest venture White Gold which is uptown on the Upper West Side and features a full service restaurants.
Some of the items on the menu are carnivorous cuts such as beef heart, fermented pickles, bone broth, smoked lamb shoulder and much more.
White Gold, 375 Amsterdam Ave, New York , NY; +212 362 8731
Sushi Ginza Onodera, Los Angeles, USA
Following their hugely successful New York opening, West Hollywood is the second US location for sushi Ginza Onodera.
Sushi doesn’t get much better than Michelin-starred omakase-stylr where chefs craft every piece in front of you.
The fish is not reared domestically therefore they are from their natural habitat, and are flown daily from Japan. This means executive chef, Yohei Matsuki has perfect produce to play with.
The 16-seat counter is not only open for dinner but also has menu costing $300 per individual.
Sushi Ginza Onodera, 609 N.La Cienega Blvd West Hollywood, CA; +1 323 433 4817