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Wine and Food

Alexander van Dülmen

Month

January 2017

Bandol sur Mer, Restaurant, Berlin

Bandol sur Mer, Restaurant, Berlin, Germany

7 points

In German, we have the word „Kulinarik“. The German language contains so many substantives that describe a very specific thing very precisely. Translating this word into English is a challenge, and I am curious to know how any reader of this blog who speaks German and English would translate it. According to leo.org, one of the best online dictionaries, I should use the term “culinary art”. Although I don’t really think that this is a correct description of my understanding of “Kulinarik”, I like very much that it connects it with art. This said, Berlin’s Kulinarik has such great variety, incomparable with many other places in the world. Perhaps only New York and Chicago. A Michelin star punk restaurant, probably possible only in Berlin!

bandol-innen

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Sushi Girl, Street Food, Hanalei

Sushi Girl, Hanalei, Kauai, USA

5 points

This Sushi place really represents the attitude toward life in the northern part of Hawaii’s greenest island Kauai. Chilled, relaxed, stress-free and unbelievably friendly. The real Sushi Girl is Taylor Lowe who runs this very tiny place, which is listed in many guides and has an impressive internet presence. Actually, there aren’t even many restaurants, food shops, or fast food places between Hanalei and Wainiha, the last housing estate before the Hanea State Park and the start of famous Kalalau Trail. You either own or rent a house in this area – most  people are there on vacation – or else you pass the place on your way along the northern coast of Kauai.

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Melisse, Restaurant, Santa Monica

Melisse, Restaurant, Santa Monica, USA

7 points

Let me begin with perhaps an unfair quote: This restaurant is cursedly expensive. This is quite a controversial statement since passionate chefs, engaged restaurant entrepreneurs, and audacious sommeliers all have to calculate very carefully: top quality, super fresh, preferably organic vegetables, fish, seafood, meat and other ingredients, and exotic or rare fruits. Regional does not automatically mean less expensive, since the work and desire of farmers, fishermen, and cultivators is the same almost everywhere on the planet. Raising organic shrimp in Vietnam is probably cheaper than in Louisiana – but causes pollution due to long transport distances. And how many hours does a chef spend just on thinking, testing, and creating a new dish? And to what end? Isn’t it well known that salaries in the field of gastronomy are rather low? In the US, tips are a crucial part of the income of any server.

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Restaurant Sassafraz, Toronto

Restaurant Sassafraz, Toronto, Canada

5,5 points

Sassafraz is an intelligent combination of a French café and restaurant in the middle of Toronto’s affluent neighborhood Yorkville.

Due to my profession, I travel yearly to Toronto. This year I chose some restaurants for business dinners, but also to test them out. How did I found this place? It is listed on some internet sites as one of the best restaurants in Toronto. Of course, I could have asked some of my friends from Toronto – but I like to follow such recommendations although they are very often not the best ones. My visit to Sassafraz was not a bad experience, although it was not superb either.

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