Recently reappointed to a drop-dead gorgeous new space, Michael and Linday Tusk’s elevated version of a Mediterranean bistro is a special-occ
In the heart of Champagne—specifically the town of Reims—this magnificent, manor-based dining room with its old-world opulence is a legendary
Owner-chef Suzanne Goin is known as much for her informal, family-friendly Sunday suppers as for her thoughtful, complex layering of flavors—
Innkeeper extraordinaire, proprietor, and chef Patrick O’Connell is a stickler for seamless service and locally harvested raw materials.
Refreshingly unusual and rich combinations--gingerbread and foie gras or rabbit and cocoa beans, for example—emerge from this Australian tale
The quintessential 1930s New York City chophouse has been restored to its former glory and then some.
With food, as with everything else, simplicity, done correctly, is unbeatable.
Masa Takayama is an indisputable sushi virtuoso, and this is his concert hall where he performs etudes in toro, sea urchin, or whatever premi
When superstar French chef Claude Bosi decided to move his 7-year-old Shropshire restaurant to London, the city’s gastronomes were beside the
Michael White is a formidable team when it comes to fine Italian dining.
The Last Man Standing of traditional, formal French restaurants in New York City, La Grenouille’s staying power is as much the result of the
Maverick British talent Paul Liebrandt is a bit of a wild card, and he puts this to excellent use in the kitchen of this Tribeca destination.
Chef Dan Barber was the first to bring the ingredient-forward aspect of California cuisine to New York City, and has made it his mission to e
In her tranquil West Village boîte, chef Anita Lo applies her French training to global ingredients in surprising ways.
Charlie Palmer moved his townhouse charmer to a larger-scale glass-encased atrium but didn’t sacrifice any of the precision he applies to the
A Prohibition-era speakeasy that has stood the test of time and will never go out of style, this townhouse boasts two restaurants (a downstai
An all-American Beverly Hills staple, this is where old-school insiders go for their lunchtime red-meat fix.
Chef Marc Vetri is a bit of a well-kept secret.
Surprisingly, despite minimal formal training and his American roots, Daniel Rose has won over the Parisian gastronomes with his untraditiona
Like Ferran Adrià, to whom he is most often compared, Heston Blumenthal is one of the pioneers who have applied scientific theory to culinary
It’s as though Angelenos had never tasted pizza until they tried Nancy Silverton’s version.
Thomas Keller finally graced Beverly Hills with his Napa presence in fall 2009, bringing his traditional French bistro to town.
A study in timeless elegance, this Mid-Century Modern institution was designed in 1958 by Mies van der Rohe and Philip Johnson, who are also
You haven’t been to L.A. until you’ve had the Ivy experience.
Although Los Angeles and Wolfgang Puck aren’t the first things that come to mind when one thinks of steak, Cut proves they should be.
Born in Lucca, Edoardo Baldi brings the Tuscan dishes of his childhood to the West Coast.
Rick Bayless—the country’s foremost expert on Mexican cuisine—holds court not close to the border, but up north in Chicago.
A darling of food critics across the country, Paul Kahan has opened three spots in Chicago.
Before there was Auberge de Soleil the boutique resort, there was the restaurant, and it was one of the first Wine Country culinary destinati
San Francisco’s Fifth Floor restaurant has a new menu designed by a new chef, David Bazirgan.