View fullsize off the coast 〰️ argentinian prawn, halibut, scallop, mussels, smoked tomato #annalenaxo
View fullsize aged with grace 〰️ dry aged peking duck, daikon, sake ponzu vinaigrette #annalenaxo
View fullsize Missing a couple gems from this photo, but this is the team that makes the magic happen. Proud of the commitment, camaraderie, and passion of these chefs. Thanks for everything always #annalenaxo
View fullsize Last night in New Orleans, AnnaLena was named #35 on North America’s 50 Best Restaurants at a live ceremony, marking a debut on one of the most closely watched lists in global hospitality. Thank you to our team, our guests and our city. #annal
View fullsize We are excited to share that AnnaLena has been named No. 35 on North America’s 50 Best Restaurants list. Thank you to our team, our guests and our city. I don’t know if we deserve this, but we earned this. Twelve years in, we’re r
View fullsize bait and switch 〰️ cured and smoked albacore tuna, xo, shiso // oyster, apple and jalapeño mignonette, foie gras #annalenaxo
View fullsize slow and low ~ brant lake beef striploin, house pastrami, vadouvan beef fat emulsion, horseradish & cauliflower, hakurei turnips, madeira jus #annalenaxo
View fullsize Limestone is GOATed terroir, imparting lithe minerality and texture. The Furmint grape is usually experienced in sweet wines such as famed Tokaji. Here, Weninger has created a beautiful dry expression that in their Furmint von Kalk that kicks off our
View fullsize Hand torn from a 3kg loaf, our signature torn bread, our most recognizable item since day one #annalenaxo
View fullsize off the coast 〰️ argentinian prawn, halibut, scallop, mussels, smoked tomato #annalenaxo
View fullsize Thank you to all the guests who support us, and to the judges for including us on this humbling list. We’re incredibly proud of our team. It’s not just their hard work and dedication, it’s the environment they’ve created that
View fullsize Our favourite Rosé de Saignée from Champagne Roger Constant Lemaire is here! Rich, rare and lush alongside our spring tasting menu #annalenaxo
View fullsize all that follows 〰️ chilled brassica, green peppercorn vinaigrette, aerated mimolette #annalenaxo
View fullsize bait and switch 〰️ cured and smoked albacore tuna, xo, shiso // oyster, apple and jalapeño mignonette, foie gras #annalenaxo
View fullsize duck sausage nugget, duck pâté, shaved black truffle alongside ‘aged with grace’ #annalenaxo
View fullsize Tiago Sampaio of Folias de Baco’s work under the ‘Uivo’ label represents a deliberate rejection of conventional Duoro winemaking, focused on freshness and playful drinkability. An unconventional blend of Pinot Noir and Touriga Franc