The phrase "acclaimed cuisine" is correct and usable in written English.
It can be used to describe food that has received praise or recognition, often from critics or food enthusiasts.
Example: "The restaurant is known for its acclaimed cuisine, attracting food lovers from all over the city."
Alternatives: "renowned dishes" or "celebrated food".
Mr. Shelton, as few New Jersey foodies need to be told, was the chef and owner of the nationally acclaimed haute-cuisine temple Ryland Inn, in Hunterdon County, until its 15-year run was ended in 2007 by a catastrophic flood and a foundering economy.
An hour north of Manhattan, the Garrison's 300 stunning acres offer a spectacular countryside retreat with critically-acclaimed cuisine, impeccable service, Hudson River and mountain views, and sophisticated elegance in a natural setting.
The techno rock star Moby opened Teany, a vegan tearoom on Manhattan's Lower East Side last year, and Roxanne Klein, the chef acclaimed for raw vegan cuisine at her restaurant, Roxanne, in Larkspur, Calif., has joined with Charlie Trotter to write "Raw," a cookbook that is to be published in November by Ten Speed Press.
Clickability Chief Executive John Girard took a potential investor to his favorite gritty hangout, Portola Valley's Alpine Inn, where the cuisine isn't acclaimed, and diners may get a whiff of horse manure from a nearby farm.
Rising star chef Noriyuki Hamada is widely acclaimed for his unique nature-inspired French cuisine localised with Japanese ingredients (dishes range from citrus-flecked fish liver to a creamy edamame desert, beautiful in concept and composition alike).
Alain Dutournier is acclaimed as an ambassador of this region's cuisine, with a two-star Michelin dining room and two other restaurants in Paris.
Not so at the tiny, 25-seat B.Y.O.B. Silver Oak American Bistro here, where the co-owner and chef de cuisine, Gary Needham, formerly of the critically acclaimed Galileo Restaurant in Washington, has decided to stake his claim and return to his earthy Southern roots from haute regional Italian cuisine.
Aftel has written six previous books, including a biography of Rolling Stone Brian Jones and a cookbook with acclaimed Bay Area chef Daniel Patterson of Coi that explores the use of essential oils in cuisine.
No one understands this better than Chef Kurt Michael Friese, a nationally acclaimed food advocate and Iowa City author, and owner and "chef emeritus" of the renowned sustainable cuisine Devotay restaurant, who has spent the past three decades in the forefront of the local food and slow food movement in the heartland, and across the country.
