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Haute Cuisine

Chef Talk: Power Dining at the Regency Bar and Grill

The Regency Bar and Grill may be best known as the spot for the city’s “Power Breakfast” but there’s a lot of high-level dining at lunch and dinner too.
By Laura Schreffler
Haute Cuisine

SF: St. Regis Debuts New Elevated Grill Restaurant Concept

Chef Franck Desplechin's eight week pop-up, the Grill at the St. Regis, has morphed into a permanent restaurant. Here's why you need to book a reservation now.
By Laura Schreffler
Haute Cuisine

Andrew Carmellini’s Bar Primi Pops Up at The Dutch for MIA Spice

This new pop up for Miami Spice is definitely fodder for foodies.
By Laura Schreffler
Haute Cuisine

You Can Eat Unlimited Bacon at NYC’s The Great Big Bacon Picnic

Spread out your picnic blanket because there will be bacon, and lots of it, at this year’s The Great Big Bacon Picnic.
By Laura Schreffler
Haute Cuisine

5 Must-Have Dishes at Menton’s Gold Bar

Menton certainly knows how to raise the bar here in Boston. When they created Gold Bar, a luxe bar tucked inside the Grand Chef Relais & Châteaux property,we knew we were going to be in for a special treat.
By Laura Schreffler
Haute Cuisine

Haute Secrets Boston: Michael Serpa of SELECT Oyster Bar

When it comes to dining in Boston, it's all about celebrating the art of fresh seafood. No one knows that better than Michael Serpa, chef/owner of the highly acclaimed SELECT Oyster Bar.
By Laura Schreffler
Haute Cuisine

5 Haute Patios to Spend the Last Days of Summer

Soon summer will be ending and dining al fresco a distant memory, so here's a list of the Haute 5 Patios to try before temperatures make their annual dip.
By Laura Schreffler
Haute Cuisine

5 Chefs Dish on Why The Taste of LA is Simply the Best

Five of the A-list celebrity chefs participating in this year's foodie fest, The Taste, dish on why LA's cuisine is the best in the USA.
By Laura Schreffler
Haute Cuisine

By George! 5 Delectable Dishes on the Menu at Georgie

Geoffrey Zakarian's Georgie recently opened at The Montage Beverly Hills. Here is what to expect from his menu of new American favorites.
By Laura Schreffler

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