Try the very spicy, Indian-style aloo gobi, served with potato, egplant and corn nuts. - Gambit's Five in 5
Sardine sandwiches floating on titanium antennae, solidified olive oil -- Alinea may well be, and I do not say this lightly, the most important restaurant in America. -- Andrew Zimmern, Bizarre Foods
The setting is serene, the food very sophisticated & delicious, the service of outmost grandeur. Overall it's a very unique experience from a very caring team guided by one of the world's leading chef
Help support Chef José Andrés’s charity World Central Kitchen through FOOD & WINE’s “Chefs Make Change” program! Click to donate www.foodandwine.com/donate 続きを読む
There's no menu at this farm, education center and restaurant. Instead, patrons are served a "Farmer's Feast" created with whatever ingredients are in season. 続きを読む
Voted one of the best bar snacks in America : Fried Bread-and-Butter Pickles with Green Goddess Dressing. A must try! Follow our link to get the full recipe. 続きを読む
Chef Jonny is very innovative. Great place for a romantic dinner. Spit roast goat with three sides is delicious. -Tamesha Warren, Top Chef
The namesake eatery within Joachim Splichal's Patina Restaurant Group, come for meticulously prepared seasonal, modern French fine dining. [Eater 38 Member] 続きを読む
Top notch market-driven Italian fare in a simply designed space. [Eater 38 Member] 続きを読む
This totally unconventional Vietnamese Restaurant in Los Angeles is an homage to Asian cuisine without pretending to be a fusion experiment. Try their Spring Rolls, Thai chili and Bun Cha.
At Wolfgang Puck's steakhouse, there are distractions aplenty: the Richard Meier-designed room, the Hollywood clientele, and the dry-aged rib-eye steak. Thankfully, all are beautiful. 続きを読む
This place is so fun—like being a kid in a candy store. The classic and modern tapas are great. -Elizabeth Falker, Top Chef Masters
This restaurant has a carefully cultivated relationship with the owner of a nearby farm, from whom he buys all his produce. Try the "Vegetable Garden" dish for a masterpiece of more than 30 veggies.
This French Quarter spot is known for its local chef with exquisite execution. Taste the BLTs with foie gras and truffle-scented lobster for a different, delicious twist on an old favorite.
There are always special rolls not on either of the 2 main menus. The Carolyn is definitely worth trying
After eight years at The French Laundry, Corey Lee finally gets the spotlight. At his SOMA-district jewel box, everything is well sourced—from the porcelain to the $160 tasting menu. 続きを読む
Always a tough reservation, solo diners and couples can grab a seat at the small bar to enjoy the same three-, four-, or five-course tasting menus the rest of the room waited weeks for. - Inspector
I recommend trying anything. Best restaurant in St. Louis. Wait staff is great. Attentive and not pushy.
The most unlikely BYO in town. The kitchen team double as waiters and serve some stunners: ravioli with liquid quail egg yolk and buffalo, and sous vide antelope loin with antelope ragù. 続きを読む
The open wood fire allows chef Joshua Skenes to create deep, soothing umami from a bowl of bonito dashi with toasted grains and greens, followed by a big slab of roasted beet and bone marrow. Try it! 続きを読む
The ultimate Hollywood dinner experience. The food is always special and the service will make you feel like a star. -David Applebaum, Launch My Line
The food at this wine-country favorite is seasonal, and so too are the desserts, courtesy of Nicole Plue. Must order: butterscotch sundae. 続きを読む
Amazing and award-winning menu! Don't forget to pair dinner with a Bernardus wine
For those who worship at the altar of Northwest microseasonal dining, the Herbfarm in Woodinville remains the Holy of Holies. Prix-fixe dinner themes change often; check the website for the schedule. 続きを読む
Savoy's first restaurant outside his native Paris has been a smashing success: true French cooking, 15,000 bottles of wine, and the view of the "Eiffel Tower" that even his Paris restaurants lack!
This is one of the few restaurants in the world where you can dine with an original Picasso hanging next to your table. Also sports 1,500 varieties of wine in the cellar. [Eater 38 Member] 続きを読む
Sitting at the sushi bar and watching the chefs do their deft blade work on hulking slabs of fish, making edible art with Zen-like calm, provides some insight into what makes Sushi Taro special.
Chef Michael Tusk takes Bay Area signatures (wild nettles, Dungeness crab, Meyer lemon) and weaves them into light pastas, such as tagliatelle with morel mushroom and celeriac foam. 続きを読む
Get a sample of food of the future and dine at Moto Restaurant, where molecular gastronomy meets the hip meat-packing district. – Samantha Brown 続きを読む
The food is exceptional and great service. Decor is modern and sophisticated, yet warm. Be sure to go to The Truck – take your lunch out and the best lobster roll you will ever have.
For the luxurious modern take on sushi your palette will be dazzled. -Tania Peterson, Top Chef Just Desserts
Go big or go home. The tasting menu with the wine paring is amazing. Some of the most interesting food I've had recently.
Perhaps the best restaurant in Kansas City. Numerous chefs have gotten their starts or experience here. The menu is frequently changing and priced to be a special event.
The Iron Chef's restaurant in the City of Brotherly Love will have you loving your neighbor by the very first bite of tuna carpaccio pizza or soba carbonara (try the half order for a great deal).
Diminutive, always packed Upper East side eatery by Michelle Bernstein featuring a creative mix of Latin, Southern and comfort foods. [Eater 38 Member] 続きを読む
Chef Michele Richard is the most innovative chef of the decade. -Timothy Dean, Top Chef
Great food. Chef Cindy Wolf is very innovative and Pastry Chef Joy Ludwig does some amazing desserts. -Tamesha Warren, Top Chef
Linton takes farm fresh food to a new level. Linton Hopkin’s is the wise Buddha of new southern food. Go sit at the bar and get a bunch of small plates to share. -Eli Kirshtein, Top Chef
On the first Tuesday of each month Aubergine hosts "Food for Thought" a monthly four-course dinner series that features a seasonal ingredient. 続きを読む
The ultimate indulgence is Table 21 in the kitchen, where Voltaggio crafts a 21-course meal as up to eight diners watch.
Even Joffre Borgia knows that an authentic fine dining experience doesn’t come cheap!
You gotta respect the skill and dedication it has taken to keep a fine-dining restaurant going for so long. The food is the best it’s ever been with Chef Jason Franey in the kitchen.-Maria Hines, Top
What chef Paul Kahan does with Blackbird in Chicago is what I wish he would come to NY and do, just so I could eat there more often.-Jimmy Bradley , Top Chef
Head downstairs and sit at one of eleven tables. The Quinones dining room is one of the most acclaimed in Atlanta and has a new menu daily. Fancy dancy! Part of our gourmand Atlanta dining itinerary: 続きを読む
It's well-known for having some of the most serious bartending in Boston. And a great place where you can relax over fine cocktails. 続きを読む
Brock isn't reinventing Southern food. As a result, he (and Husk) has become a torchbearer for an honest style of home cooking that many of us never tasted until now.
In a city of summits, Chef Joho elevates the flavors of his native Alsace with stunning success at this art deco jewel box. - Inspector
Try the Autumn Scene at Next: Childhood from our 100 Best list: This stunning, intriguing, arresting, intricate, beguiling array of shoots and leaves is like a salad we want to live in.
Grilled Pear & Roquefort Tart w/ carmelized onions & walnuts. Eat it and thank us later: you still have the rest of your meal to go. How about Chargrilled Loin of Elk? Indeed! (Knock-your-socks-off!)
Matt Lightner has caught the attention of everyone from Food & Wine to the NYT, and Castagna has quickly become the poster-child of an elegantly "au natural" culinary movement. [Eater 38 Member] 続きを読む
At this "hybrid brunch," starters and desserts come from the buffet, but the entrees come from the kitchen.
