A SENSE OF PLACE
estaurants aren’t just Italian or French any more—that’s far too broad—but rather Sardinian or Burgundian, for example. Chefs are delving deep into their own local culinary cultures and sharing their gastronomic explorations with guests; take, for example, Hong Kong’s Estro, where chef Antimo Maria Merone’s menu channels the culinary heritage of his native Naples, or
