Where Next: Dining Destinations to Watch in 2011

From Michelin stars in the Welsh moors and the Mediterranean medley of Marseille to Patagonian wine country and L.A.'s pop-up restaurants, we present a savory survey of this year's food trends.

(Cephas Picture Library / Alamy)

Marseille, France

Bistrot d'Edouard At this year-old restaurant, the city's cultural mix is evident in dishes like vermicelli cooked in squid ink and fish broth, garnished with grilled squid and fromage-blanc aioli. Tapas from $7, 150 rue Jean Mermoz, 011-33/4-91-71-16-52.

Cafe Populaire Celebrating the Marseille's mishmash of Mediterranean tastes, Populaire serves up dishes like fried chick-pea flour squares with sardines, grilled squid, and mesclun. 110 rue Paradis, 011-33/4-91-02-53-96.

La Virgule Chef Lionel Levy, whose Une Table au Sud earned a Michelin star a few years ago, opened this small spot next door, where the bistro-meets-ethnic menu (think smoked duck breast served with hummus and sesame oil) is drawing nightly crowds. Entrees from $12, lavirgule.marseille.free.fr.


Honolulu, Hawaii

Azure Executive chef Jon Matsubara graduated from the Culinary Institute of America and apprenticed at Jean-Georges in New York---but he's a local boy at heart. At Azure, in the Royal Hawaiian resort, Matsubara starts with the best seafood and produce his native Oahu has to offer and transforms it into something special. Local yellow tail ahi rises to a new level when paired with a salad made of Japanese hamachi, avocado, watermelon, and radish, topped with a ginger vinaigrette and a papadum crisp. Entrees from $22, azurewaikiki.com.

Kai Market Chef Darren Demaya's menu at the Sheraton Waikiki is inspired by the food that was prepared on sugar plantations decades ago, a cuisine that combined local ingredients with influences from the different cultures of the plantation workers---everything from Chinese and Japanese to Filipinos and Pacific Islanders. His Chinese salt-and-pepper Kahuku head-on shrimp is simple and delicious. Prix fixe menu from $51, sheraton-waikiki.com/dining/kai.

Gogi Korean Tacos For lower-key local fare, look beyond Waikiki's main drag. Gogi serves short-rib tacos topped with a kimchee slaw out of a bright-red truck that changes locations regularly. Tacos $2, eatgogi.com.

Let Them Eat Cupcakes The team here offers flavors like locally inspired haupia (similar to pudding) and lilikoi---at food festivals, art fairs, and via special delivery. Cupcakes from $2.50, letthemeatcupcakes808.com.

Wales

The Crown at Whitebrook Working here among five lush, green acres in the Wye Valley, head chef James Sommerin earned his Michelin star with dishes like loin of rabbit with asparagus and wild-mushroom mousse served with a smoked butternut squash puree. Tasting menu from $43, crownatwhitebrook.co.uk.

Tyddyn Llan Chef-owner Brian Webb was awarded a Michelin star last year for the creations coming out of this rambling stone cottage in North Wales. Webb's constantly evolving menu features creations like roast pigeon with Savoy cabbage and foie gras. Tasting menu from $45, tyddynllan.co.uk.

The Chef's Room, Fish & Cookery School Wales's food obsession goes beyond restaurants, too. Founded by Michelin-starred chef Franco Taruschio and food writer  Lindy Wildsmith, the Chef's Room hosts guests chefs like Shaun Hill (who earned his own Michelin star at Wales's The Walnut Tree), who offer hands-on instruction. Classes, including lunch and wine, from $81, thechefsroom.co.uk.

Cooking with Angela Gray The cooking school at Llanerch Vineyard launched last April, and includes everything from simple bread-baking classes to five-day cooking courses. Guests are also treated to wine tastings and vineyard tours. Classes from $80, angelagray.co.uk.

Foxhunter Want to be even closer to the source? During the new foraging excursions at the Foxhunter, in Nantyderry, guests look for wild berries, mushrooms, and spinach, and then cook with their finds under the instruction of the restaurant's head chef. Foraging classes from about $100, thefoxhunter.com.

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Note:This story was accurate when it was published. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.
 

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