Wolfgang Puck's premier restaurant, Spago, remains Hollywood’s preferred spot for power lunches and dinners.
When Alain Senderens opened his eponymous restaurant in 2005 in the space that formerly housed his internationally regarded restaurant Lucas
One of the world’s most celebrated chefs has seamlessly recreated the French experience you'd have at his Paris restaurant—exceptional food,
Joël Robuchon’s Four Seasons, New York City location features an open kitchen ringed by a pearwood counter where diners sit and watch their m
Dishes at Daniel, French restaurateur Daniel Boulud’s elegant boîte in Midtown Manhattan, are best enjoyed with a pairing from the cellar, wh
Diners who embark on the tasting menu at Michael Mina’s flagship select a primary ingredient for each course.
After distinguishing the kitchens of such Northern California institutions as Charles Nob Hill, Aqua, and the French Laundry, executive chef
Chef Thomas Keller's East Coast rendition of the French Laundry serves a select 15 tables overlooking Manhattan’s Columbus Circle and Central
Although rows of gaming machines stand within feet of the restaurant’s entrance, Joël Robuchon is an oasis on the Las Vegas Strip that allows
Located in downtown Los Angeles, Water Grill features a masterful menu designed by chef David LeFevre, which includes Australian sumac–coated
Proof on Main features American heartland food with a Tuscan accent.
Executive chef Gabriel Kreuther’s interpretation of modern French cuisine includes sophisticated and satisfying dishes such as ravioli of esc
Mathias Dahlgren, which opened in May 2007 in Stockholm’s Grand Hotel, is in fact two restaurants.
French chef Alain Ducasse would never permit mediocrity in any of his establishments; Le Jules Verne, located 410 feet above Paris on the sec
Carnevino, located inside the Palazzo hotel in Las Vegas, is Mario Batali’s 13th restaurant and first steak house.
Alain Ducasse promised that Adour, which he named after a river in the region of France where he was raised, would emphasize wine and would n
Chef Douglas Keane's menu uses local ingredients—plums from Santa Rosa, farmhouse cheeses from Sonoma—to world-class effect.
Named for the Super Tuscan wine that the Frescobaldi family of Florence, Italy, produces in partnership with the Mondavi family of Napa Valle
Just around the corner from Beijing’s Tiananmen Square, one finds a very Western boîte from the French-cuisine powerhouse Daniel Boulud.
Chef Michael Mina’s 14th restaurant anchors the eastern edge of Hollywood’s Sunset Strip, and offers a party-style array of small plates (pop