By combining the wonderful ingredients that he raises with Cynthia Sandberg on her Love Apple Farms, with a thorough command of culinary technique that spans from progressive to classical French, which he further supplements with techniques derived from a variety of master chefs in Tokyo, David Kinch has managed to do what everyone thought was impossible: He unseated Thomas Keller and The French Laundry for the honors of running the country’s top restaurant. Feast on dishes like Into the Vegetable Garden (inspired by Michel Bras' gargouillou) or a winter tidal pool with abalone, sea urchin, foie gras, shellfish and mushrooms. According to one reviewer what makes Manresa so special is Kinch's, "almost perfect sense of how to utilize modern culinary technique in order to maximize the flavor aspect of a dish."