Chaîne des Rôtisseurs

Chaîne des RôtisseursThe Chaîne des Rôtisseurs is the world's oldest international gastronomic society, founded in Paris in 1248. It is devoted to preserving the camaraderie and pleasures of the table and to promoting excellence in all areas of the hospitality arts. Each year the society sponsors young chef and sommelier competitions that attract contestants from throughout the world, while the Chaîne Foundation provides scholarships for students in these fields. Chaîne is based on the traditions and practices of the old French royal guild of meat roasters. Revived in 1950, the society has professional and amateur members in more than 90 countries worldwide. In the United States, there are nearly 130 bailliages (chapters), each offering a variety of culinary activities to suit the interests of local members.

 


 

 

DiRoNA

DiRoNAFor 20 years, DiRoNA has defined what it means to be distinguished in the dining community by recognizing the best of the best. Those who seek out the ultimate dining experiences know to start their search with DiRoNA.

Restaurants that earn the DiRoNA Achievement of Distinction in Dining include all cuisines across the United States, Canada and Mexico in three distinct categories: Timeless Traditional, Creative Contemporary, and Legendary Landmark. These categories represent a wide variety of dining experiences, from "white tablecloth, white glove" service to casual, down-home dining. What distinguishes them all is a commitment to quality—the hallmark of our member restaurants.

 


 

 

Wine Spectator Award of Excellence

Wine Spectator Award of ExcellenceWine Spectator's Restaurant Wine List Awards recognize restaurants whose wine lists offer interesting selections, are cuisine appropriate, and appeal to a wide range of wine lovers. To qualify for an award, the list must present complete and accurate information, including vintages and appellations for all selections and wines by the glass. Complete producer names and correct spellings are mandatory, while the overall presentation and appearance of the list is also taken into consideration. The Award of Excellence is given for lists that offer a well-chosen selection of quality producers, along with a thematic match to the menu in both price and style. Typically, these lists offer at least 100 selections.




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Blake Hartwick, Executive Chef