BEST RESTAURANT WAY THE HECK OUT IN THE MIDDLE OF NOWHERE (1999)
John Schumacher's story of conquering dyslexia to become an accomplished chef has oft been told, and his talent for wild game and Bavarian cuisine are also legendary. But it's a mistake to concentrate only on the Teutonic kitsch and the cloven-hoofed entrées of Schumacher's New Prague Hotel. Wander into Schumacher's kitchen during prep time and you'll run right into a courier toting a box of exotic mushrooms fresh from the airport. Or tiptoe through the garden and marvel at the edible flowers and herbal delights he cultivates. Always on the lookout for new influences, Schumacher travels constantly, and whether he is eating his way through Chicago or across Australia, the result is a constant reinvention that transcends his restaurant's rural isolation.