Vegetables are the new meat at this elegant spot for shojin Buddhist cuisine like persimmon with sesame cream and fragrant rice balls called ohagi. Featured in Where to Eat 2011! 続きを読む
Ready to open again, with its signature Mongolian hot pot dishes, "4 for $4" sushi, & 2-for-1 appetizer specials at the bar. Tip? This place is about spicy soups & fresh fish, so order accordingly. 続きを読む
This subterranean spot's only marked by a small plaque & doorbell you must ring to be admitted. Inside you'll find perfectly prepared, fresh-juiced, hand-stirred or shaken classic cocktails & punches. 続きを読む
Try the appropriately sturdy cassoulet here, says Adam Platt. Featured in Where to Eat 2011! 続きを読む
About 24 crêpe combinations are available, equally split between savory and sweet for $6 to $9.50. There's something very French about getting a Nutella crêpe to go from the sidewalk window. 続きを読む
This spot serves more than 70 bourbons and whiskeys (including Utah’s High West Rocky Mountain rye). Our favorite drink is the citrusy punch amped up with chai-infused Wild Turkey and Batavia Arrack ( 続きを読む
When Aaron Butler tends the bar you know there will be a superbly crafted cocktail list. 続きを読む
Offers classic British Isles pub fare (think fish & chips, bangers & mash & Indian-style curries), & some dishes unique to the land of Irvine Welsh & Cocteau Twins, like the honest-to-God-offal haggis 続きを読む
From the short, but diverse, brunch menu, try the dish of perfectly cooked sunny-side-up eggs with a tangy green salad, potatoes cooked in duck fat and three strips of bacon. 続きを読む
Let the pasta wars begin: This well-established French franchise of fast-food pasta restaurants is opening its first U.S. location here in July 2010, 13 blocks south of competitor Hello Pasta. 続きを読む
The restaurant, visible from the hotel's rear balconies, will serve an Italian-American mash-up courtesy of Scarpetta and Dylan Prime alums. 続きを読む
Following a nationwide trend, the seats in this theater are getting wider by an average of two inches. "Americans have gotten a little plumper," explains the managing director. 続きを読む