{"id":19539,"date":"2015-05-26T18:16:05","date_gmt":"2015-05-26T22:16:05","guid":{"rendered":"http:\/\/www.scottedelman.com\/?p=19539"},"modified":"2015-05-26T18:16:05","modified_gmt":"2015-05-26T22:16:05","slug":"announced-today-worlds-best-restaurants-51-100","status":"publish","type":"post","link":"https:\/\/www.scottedelman.com\/wordpress\/2015\/05\/26\/announced-today-worlds-best-restaurants-51-100\/","title":{"rendered":"Announced today: World\u2019s Best Restaurants 51-100"},"content":{"rendered":"

The World\u2019s 50 Best Restaurants<\/a> won’t be announced until Monday, but to whet our appetites, the organization behind the list has announced what they consider to be the best restaurants 51-100<\/a>. <\/p>\n

I’ve eaten at three of these, which you can click through to and check out my experiences below. Sadly, I never made it to #92, St. John, but rather the spin-off St. John Bread and Wine<\/a>, for reasons explained at the link.<\/p>\n

There are a few surprises here—The Fat Duck, which had been #33 in 2013 and #47 in 2014, has fallen out of the top 50 and is now #73.<\/p>\n

Manresa, which in 2014 was #62, this year dropped to #100, almost falling off the list entirely. Of course, it was closed for many months due to a fire last year after my meal there. (I had nothing to do with it, I swear!)<\/p>\n

51. Geranium, Copenhagen<\/a>
\n52. Tim Rau, Berlin
\n53. Hertog Jan, Bruges
\n54. Hof Van Cleve, Kruishoutem, Belgium
\n55. The Clove Club, London
\n56. Saison, San Francisco
\n57. Septime, Paris
\n58. Quay, Sydney
\n59. DiverXO, Madrid
\n60. Hedone, London
\n61. Martin Berasategui, San Sebastian
\n62. 8 1\/2 Otto e Mezzo Bombana, Hong Kong
\n63. L’Atelier de Jo\u00ebl Robuchon, Paris
\n64. Maaemo, Oslo, Norway
\n65. Combal Zero, Rivoli, Italy
\n66. Amass, Copenhagen
\n67. Nomad, New York
\n68. Nerua, Bilbao
\n69. Momofuku Ko, New York
\n70. Waku Ghin, Singapore
\n71. De Librije, Zwolle, Netherlands
\n72. Restaurant at Meadowood, St. Helena
\n73. The Fat Duck, Bray, UK<\/a>
\n74. Jaan, Singapore
\n75. Coi, San Francisco
\n76. Fu He Hui, Shanghai
\n77. Indiana Accent, New Delhi
\n78. La Maison Troisgros, Roanne, France
\n79. Ryunique, Seoul
\n80. Daniel, New York
\n81. Joe Beef, Montreal
\n82. Le Louis XV, Monte Carlo, Monaco
\n83. Tegui, Buenos Aires, Argentina
\n84. Sepia, Sydney
\n85. L’Effervescence, Tokyo
\n86. Hajime, Osaka, Japan
\n87. Brae, Birregurra, Australia
\n88. The Tasting Room at Le Quartier Fran\u00e7ais, Franschhoek, South Africa
\n89. Zuma, Dubai
\n90. Estela, New York
\n91. Belcanto, Lisbon
\n92. St. John, London
\n93. Jungsik, Seoul
\n94. Masa, New York
\n95. FU1015, Shanghai
\n96. Mikla, Istanbul
\n97. Esperanto, Stockholm
\n98. Vila Joya, Albufeira
\n99. Lung King Heen, Hong Kong
\n100. Manresa, Los Gatos, CA<\/a><\/p><\/blockquote>\n

One more thing—I’m hoping the absence of Borag\u00f3<\/a> from the extended list—where it was #91 last year—means it has risen into the Top 50, rather than having fallen out of the Top 100, because Chef David Kinch and staff certainly deserve it.<\/p>\n","protected":false},"excerpt":{"rendered":"

The World\u2019s 50 Best Restaurants won’t be announced until Monday, but to whet our appetites, the organization behind the list has announced what they consider to be the best restaurants 51-100. I’ve eaten at three of these, which you can click through to and check out my experiences below. Sadly, I never made it to […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[49],"class_list":["post-19539","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-food"],"_links":{"self":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts\/19539","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/comments?post=19539"}],"version-history":[{"count":5,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts\/19539\/revisions"}],"predecessor-version":[{"id":19548,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts\/19539\/revisions\/19548"}],"wp:attachment":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/media?parent=19539"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/categories?post=19539"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/tags?post=19539"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}