Netjets US Autumn 2022

“Perhaps, post-pandemic, we all crave
burgundy banquettes, crisp white napkins,
and sparkling chandeliers.”
FROM LEFT: ALEXANDRE ZHU, TRISTAN JUD, INNIS CASEY
the stove. Expect marrowbone tartine, veal sweetbreads with grain
mustard, classic desserts, and a great wine list.
Over in the 11th arrondissement, by Oberkampf, the love affair
between France and Japan continues at the small and stylish
Magma (+33 01 4805 5690). Yamaguchi-born chef Ryuya
Ono’s menu changes “suivant son humeur”, but his sublime
technique is a constant, cooking classic French combos—gurnard
with bouillabaisse sauce, rabbit pithivier with smoked eel—with
precision and aplomb.
Across the Channel, chef Alex Dilling, who earned his spurs at
The Connaught and The Greenhouse, now has his name above
the door at the Hotel Café Royal (hotelcaferoyal.com). His refined
brand of haute cuisine marries French technique with luxury
ingredients and a generous dash of originality: aged kaluga caviar
with oysters and long pepper, for instance, or pâté de campagne
with black truffle and jamón ibérico.
It is London’s hottest ticket right now, but rivaling it will be
The Audley (theaudleypublichouse.com), international gallerist
Hauser & Wirth’s makeover of a towering old Mayfair pub. Hauser
& Wirth—known as Artfarm, for hospitality purposes—have plenty
of form (Roth Bar & Grill in Somerset; The Fife Arms in Braemar;
Manuela in L.A.) and promise a classic ground-floor pub with bar
snacks, and the first-floor Mount St. Restaurant, with ex-Gordon
Ramsay chef Jamie Shears rattling the pans.
Londoners love a little spice, and Cavita (cavitarestaurant.com),
the newly opened, much-lauded Mexican joint in Marylebone,
is happy to oblige. The chef/proprietor is the hugely talented
Adriana Cavita; the space is a high-ceilinged subtropical oasis;
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