Header image: steak at Parador La Huella, José Ignacio, Uruguay
Scallop, white sesame, seaweed distillation at Alinea Chicago
The concept: Grant Achatz's Chicago restaurant Alinea, No.26 in The World's 50 Best Restaurants, is in residence in Madrid until next month, presenting a degustation menu that stays true to Alinea while paying homage to Spain's culinary heritage.
Opening: January 19th until February 6th
Churros with chocolate at Tickets
The concept: Albert Adrià, AKA The World's Best Pastry Chef, cocktail maestro, chef-owner of Barcelona restaurants including Tickets and Pakta, and brother of Ferran Adrià of El Bulli fame, is cooking for 50 nights at London's Cafe Royal throughout February and March. The 50 Days of Albert Adrià experience also includes a 'Cocktails by Albert Adrià' spectacular.
Opening: February 12th for 50 days
Waxy winter potatoes and Finnish moss with pulverised ceps at Noma (images: Mikkel Heriba)
The concept: René Redzepi, chef-owner of Noma, No.3 in The World's 50 Best Restaurants and former No.1, has tried out a few casual concepts recently, including helping his pastry chef Rosio Sanchez to open a taqueria. His latest restaurant in Copenhagen will be a laidback venture, put together with fellow Noma-er Kristian Baumann.
Opening: first half of 2016
Beetroot and blood orange with yoghurt ice cream at Tickets
The concept: As if Albert Adrià wasn't busy enough already with his 50 Days experience in London, he is also opening another restaurant to add to the Adrià brothers' ever-growing gastronomic empire in Barcelona. The chef behind Tickets, Pakta, Bodega 1900, Hoja Santa and Niño Viejo says that Enigma will be his last project.
Tomato and eel at Azurmendi
The concept: Eneko Atxa, chef-owner of Azurmendi, No.19 in The World's 50 Best Restaurants, puts his name to a new project at the One Aldwych Hotel London, which will be a relaxed, casual version of his Spanish restaurant featuring the same inventive approach to traditional Basque cuisine.
Green tomato gel at D.O.M.
The concept: Alex Atala, the chef behind D.O.M. and Dalva e Dito in São Paulo, is planning to open a meat restaurant, whose name translates as Central Butchery, in the 'Paulista' neighbourhood of Vila Madalena.
Opening: February 2016
Mauro Colagreco of Mirazur and Carne
The concept: Chef Mauro Colagreco has firmly established himself in France with his restaurant Mirazur, No.11 in The World's 50 Best Restaurants, but he goes back to his roots with his latest concept Carne, a burger restaurant in his home town of La Plata, Argentina. A second branch is planned for the capital, in the next few months.
Opening: Opens this week in La Plata city and later this year in Buenos Aires.
Roasted lamb and smashed potatoes at Parador La Huella
The concept: Martín Pittaluga, Gustavo Barbero and Guzmán Artagaveytia, the owners of Uruguayan beach restaurant Parador La Huella, No.11 in Latin America's 50 Best Restaurants, are opening a restaurant in Miami's EAST hotel in Brickell City Centre. A more urban take on the laidback José Ignacio restaurant, the Miami version of La Huella will still focus on the wood-fire cooking technique that makes the original restaurant special.
Opening: May 2016
Olives and Olli ham at Estela
The concept: The team behind New York restaurant Estela, which sits just outside The World's 50 Best Restaurants list at No.90, is planning a second Italian-focused restaurant. Highlights of Uruguayan chef Ignacio Mattos's menu at Estela include beef tartare with sunchoke and mussels escabeche on toast.
Opening: first quarter of 2016
Poached squid with peppers and artichoke at Eleven Madison Park
The concept: Chef Daniel Humm and restaurateur Will Guidara, the duo behind Eleven Madison Park (No.5 in The World's 50 Best Restaurants) and The NoMad, are opening a counter-service restaurant with a focused menu of 8-10 dishes priced between $12-$15, keeping to the same flavours and thinking as their existing dishes. Made Nice will be a more casual take on the Eleven Madison Park model, but retaining the same welcoming approach to hospitality.
Tadka vegetables, baby spinach, roasted sesame salan and puffed amaranth and fig ladoo pops at Indian Accent
The concept: Indian Accent, the New Delhi restaurant by chef Manish Mehrotra that sits at No.22 in Asia's 50 Best Restaurants, is opening its first branch in New York. Expect eclectic world-meets-Indian cuisine in a luxurious but contemporary setting.
Scotch Egg at The French Laundry (image: Drew Altizer)
The concept: Tim Hollingsworth, the chef who spent 13 years at The French Laundry, No.50 in The World's 50 Best Restaurants, is branching out to Los Angeles for his latest solo venture. Otium has a brunch menu featuring Avocado Toast and a 'Hangtown Fry,' and a dinner menu focused on rustic cooking with wood fire and sustainable ingredients grown in the restaurant's mezzanine garden.
Opening: just opened!