There's some kind of madness going on here, with such witchy-sounding ingredients as Job's tears, passion-fruit powder, and rose-onion pickle. 続きを読む
Cassia serves chilled-seafood towers brimming with items like oysters, snow-crab claws, raw scallops paired with peas and ham, and giant prawns marinated in chile, garlic, and Vietnamese hot sauce. 続きを読む
Mimi is an enormously sexy, deeply Parisian-feeling place, a spot where three or four bottles of wine seem to effortlessly disappear. 続きを読む
There is something lurid and Vegas-like about the two women making pasta on an elevated stage behind the bar at Monteverde, the Italian restaurant in Chicago's West Loop. 続きを読む
The place is named for the marinated skewers found in Moorish Spain, here served with either lamb or chicken thighs, in kebab form or as Sub Moruno sandwiches. 続きを読む
Mud Hen Water offers at-once familiar and befuddling dishes—from chunks of meaty breadfruit tossed with fermented black beans to opah wrapped in banana leaves and put to steamy sleep in the coals. 続きを読む
Crenn, in its petit form, strips the tasting menu of its overbearing gravitas and allows you to experience instead the pleasure of being in a chef's hands. 続きを読む
Shared dips, pickles, and other mezes sit at the literal and figurative center of the menu, overshadowed only by the steaming, pillowy discs of freshly baked pita that flow from the wood-burning oven. 続きを読む
If you've been trained by the excesses of other tasting menus to shudder at the term, give one of Smith's five-course menus a chance. 続きを読む
Owners Anthony Myint and Karen Leibowitz have earnestly turned their attention to radical environmental sustainability. 続きを読む
Like the museum it's attached to, and the High Line overhead, the restaurant is airy and sunny, filled with a happy mélange of tourists, art types, and locals. 続きを読む
Witness a pancake of beef tartare tangled with Cheddar cheese and chestnuts, and a “potato Darphin” with uni and jalapeño, a latke in the grips of a hallucination. 続きを読む
