“This elegant country inn in eastern Austria, close to the Hungarian border, specializes in Austrian game dishes like sandpiper and red-legged partridge.” - Georges Desrues, food writer Leia mais.
“The most memorable dish is in the hills of Istria: a tangle of homemade tagliolini piled high with a bounty of truffles shaved tableside.” - Fiorella Valdesolo, editor in chief of Gather Journal Leia mais.
“Precise and delicious cooking in one of the most beautiful locations on the planet.” - Matt Duckor, senior editor at Epicurious Leia mais.
“One simply cannot live without Matt Orlando’s fermented potato bread.” - Seen Lippert, former Chez Panisse chef and world traveler Leia mais.
“You can while away an afternoon, drinking natural and biodynamic wines paired with edible haiku like spring onions with pistachio cream and elderflower.” - Bill Addison, restaurant editor at Eater Leia mais.
“Name a restaurant trend of the past ten years and it is likely to have originated from the mad mind of chef René Redzepi.” - David Prior, contributing editor Leia mais.
“Any restaurant that opens these days promising affordable tasting menus and creative cooking probably owes chef Christian Puglisi a great debt.” - Gabe Ulla, food writer Leia mais.
“This is where young British chefs take aspects of gourmet pub fare and good local ingredients and bring them to a whole new innovative level.” - Dominique Ansel, baker Leia mais.
“The city’s most ambitious and luxurious Indian restaurant, right in the heart of elegant Mayfair.” - Peter Jon Lindberg, contributing editor Leia mais.
“Chef Knappett harvests his own samphire from the Cornish coast, collects verbena from his mom’s backyard in Cambridgeshire, and makes biscuits with pine. He’s a freaking savant.” - Peter Jon Lindberg Leia mais.
“A devilishly cozy restaurant, with wood-paneled walls, dusty-pink velvet banquettes, and raffish, informal service. The aged Galician beef is a must.” - Skye McAlpine, food writer and Instagrammer Leia mais.
“Sophisticated tweezer food that’s never cloying, just exactly precious enough.” - Peter Jon Lindberg Leia mais.
“Chef James Lowe’s food represents an evolution of British cuisine from sturdy nose-to-tail cooking to an elegant celebration of the delicacy of the English seasons.” - David Prior Leia mais.
“Amazing and surprising use of Mediterranean herbs. Sit at the communal table downstairs, right by the kitchen pass, with a view of all the action.” - Steve Wilson, co-founder/CEO of 21c Museum Hotels Leia mais.
“Like being invited to the most fabulous dinner party. I love the blini with herring, the goose confit, smoked eel salad, golonka, and steak tartare.” - Kate Sekules Leia mais.
"Warm, unpretentious, and just plain delicious—with food and wine to match.” - Danny Meyer, CEO of Union Square Hospitality Group and founder of Shake Shack Leia mais.
“Quite possibly my favorite Italian restaurant in the world.” - Danny Meyer Leia mais.
“Everything works for me inside the walls of Margot Henderson and Melanie Arnold’s art-world lunch spot.” - Andrew Tarlow, owner of Wythe Hotel, Diner, and Marlow & Sons in New York City Leia mais.
“By far the prettiest dining room in London—and the food is exquisite.” - Skye McAlpine Leia mais.
“Buttery Eccles cakes with Lancashire cheese, meat pies, and tongue with pickled walnuts—all cooked to perfection.” - Skye McAlpine Leia mais.
“Every weekend Frédéric Menager cooks lunch beneath his family home, serving the best local produce from the area.” - James Henry, chef at Belon in Hong Kong Leia mais.
“An Art Deco jewel serving traditional local cuisine like tablier de sapeur, or pan-fried tripe, and wonderfully fresh seafood. It’s one of the few brasseries to brew its own beer.” - Georges Desrues Leia mais.
“Everything on the menu is classic and delicious. Eat it all, if you can.” - Frank Castronovo and Frank Falcinelli, chefs/co-owners of Frankies Spuntino and Prime Meats in New York City Leia mais.
“The best bouillabaisse I’ve ever had in my life." - Daniel Humm, chef and co-owner of Eleven Madison Park and The NoMad in New York City Leia mais.
“Stone floors and walls, family tables, pastis, and beautifully executed recipes that Grandmother would have cooked. Go for Friday lunch.” - Libby Travers, food writer Leia mais.
“I plan layovers in Paris just so I can devour their mind-bending sweetbreads.” - Dawn Hagin, chief inspiration officer at Lark Hotels Leia mais.
“Still a top contender for best traditional bistro in town, albeit more Basque-inflected than your typical place.” - Peter Jon Lindberg Leia mais.
“I go for a glass of wine and wonderful-quality oysters. It reminds me of how the city was when I first lived there.” - Alice Waters of Chez Panisse Leia mais.
“Where you’ll find all the best chefs on a Sunday night after their own restaurants close. There’s insanely good offal dishes and a natural-wine list.” - Peter Jon Lindberg Leia mais.
“I usually secure a reservation before our flights are even booked. Chef Grégory Marchand’s technique blows me away.” - Ford Fry, chef/owner of The Optimist, BeetleCat, and others in Atlanta Leia mais.
“Everything here is special, from the gorgeous 18th-century decor to the chocolate tart, which is the absolute best.” - Daniel Humm Leia mais.
“Chef Alain Passard is a vegetable virtuoso.” - Tim Ryan, president of The Culinary Institute of America Leia mais.
“The most balanced and joyfully bright tasting menu. Always inspired and perfectly executed.” - Seen Lippert Leia mais.
“The lovely veal brains with lemon butter sauce, chives, and soft baby potatoes are simple and perfect.” - Dominique Ansel Leia mais.
“The tasting menu is executed at just the right rhythm, and the wine pairings are phenomenal. Call exactly three weeks ahead for a reservation.” - Deana Saukam, food writer Leia mais.
“It’s always crowded. Go for lunch and order the oeufs mayonnaise, terrine of pâté, and whatever seems seasonal.” - Mitchell Davis, executive vice president of the James Beard Foundation Leia mais.
“The super-talented Levha sisters have updated the classic bistro.” - Peter Jon Lindberg Leia mais.
“Probably the best lunch spot in Paris. Get the whole roasted head of cauliflower, legendary in the inner circles of Paris.” - Ken Oringer, chef/co-owner of Uni, Toro, and Coppa in Boston Leia mais.
“Thoughtful food that lets the produce tell its story, alongside a delightful wine list and an ambience that feels like home.” - Libby Travers Leia mais.
“This place near St-Tropez has some of the best beachfront dining anywhere. Crudités with anchovy dipping sauce and whole grilled fish are my go-tos.” - Ken Oringe Leia mais.
“I’d fly back for the bulgogi cheeseburger alone.” - Sarah Khan, food and travel writer Leia mais.
“I have fever dreams about Giaccone’s local wild mushroom and peach salad.” - Fiorella Valdesolo Leia mais.
“A traditional Piedmontese restaurant with dishes like the mythical finanziera, a stew of offal and cock’s crests.” - Georges Desrues Leia mais.
“I long for the tortino, a simple omelet made with artichokes or porcini, depending on the season. It’s so delicious it defies science.” - Mitchell Davis Leia mais.
“You could try to reproduce the zucchini-garlic spaghetti. But even with the addition of the secret ingredient, the whole experience is the very definition of gestalt.” - Pilar Guzmán, editor in chief Leia mais.
“This is Umbria on a plate. Rabbit worth crossing the globe for.” - Julie Gibbs, cookbook publisher Leia mais.
“Thoughtfully rendered classics and so many dishes that have virtually vanished from Roman menus: skate and romanesco soup, brisket meatballs, roasted liver.” - Katie Parla, co-author of Tasting Rome Leia mais.
“If you love French wine and Italian food like we do, you’re in the right place.” - Frank Castronovo and Frank Falcinelli Leia mais.
“The cooking emphasizes excellence and comfort over gimmicks: saffron risotto in a pool of aged balsamico, grilled eel from the Po River.” - Alan Sytsma, food editor of NYMag.com/Grub Street Leia mais.
“Chef Esben Holmboe Bang may be Danish, but he’s redefining Norwegian cuisine by turning ingredients like salted mutton and pine butter into craveable tasting menu staples.” - Matt Duckor Leia mais.
“Big multi-ingredient platters blend the flavors of sea and land. Standouts include the veal in Madeira sauce, the miraculous cod, and the leite creme for dessert.” - Dawn Hagin Leia mais.
“Get the Forward to the Past tasting menu, which might include moose milk or the caviar of an albino sturgeon.” - Anya von Bremzen, food critic and memoirist Leia mais.
“There’s a considered approach to every dish—house-salted, house-churned, house-made—and then there’s that ice cream. Incredible.” - Libby Travers Leia mais.
“Queue outside until they let you in, choose the raw seafood and the way you want it cooked, then pay and collect it from the kitchen. Super-simple, canteen-style." - Margot Janse Leia mais.
“A breezy tapas bar doing the classics right. Order cuttlefish fritters, grilled fish, Iberian sausage, and lots of wine.” - Matt Rodbard, food editor/writer Leia mais.
“An always-packed, always-fun wine bar where everything comes out of a can or a jar, conservas-style.” - Ken Oringer Leia mais.
“Most of the seafood is prepared on a large outdoor grill, which you can smell as you approach the restaurant.” - Daniel Kessler, co-owner of Bergen Hill in New York City Leia mais.
“The owners source everything from the island, even some of the clay for the plates.” - Andrew Tarlow Leia mais.
“The sweetest percebes (goose barnacles), briny house-cured anchovies, and John Dory on the bone almost brought tears to my eyes.” - Luke Burgess former chef at Garagistes in Hobart, Australia Leia mais.
“The breakfast is outrageously good: porridge served with cloudberry compote, fresh whey cheese, and black currant juice.” - Matt Duckor Leia mais.
“Niklas Ekstedt took all the electricity out of the kitchen and cooks purely with live fire.” - Peter Jon Lindberg Leia mais.
“The beauty, tradition, and craftsmanship of Scandinavian food. The best seat is at the bar.” - Marcus Samuelsson, chef, restaurateur, and cookbook author Leia mais.
“The food is delicious, the champagne and wine list extensive, and it has a museum-quality collection of art from the likes of Miró, Chagall, Picasso, and Matisse.” - Daniel Humm Leia mais.
“Chef Semsa Denizsel’s Black Sea anchovies with spiced rice alone are worth the trip.” - Katie Parla Leia mais.
“The cradle of the American food revolution continues to be as relevant as it was when its now legendary chef, Alice Waters, co-founded it in 1971.” - David Prior Leia mais.
“The menu is simple, so the ingredients really shine. Sit at the bar for a direct view of the kitchen and brick oven.” - Rob Blood, founder and CEO of Lark Hotels Leia mais.
“For all the talk about pig’s ears, Jon Shook and Vinny Dotolo’s secret weapon is their amazing produce, which is so very Los Angeles.” - Peter Jon Lindberg Leia mais.
“Large-format meats (like a 48-ounce bistecca fiorentina) roasted or grilled over fire. Simple and perfect.” - Peter Jon Lindberg Leia mais.
“Freshly pressed tortillas and stewed meat make this L.A.'s best taco spot.” - Matt Rodbard Leia mais.
“I’m happy to wait in line to get my hands on my favorite Sqirl triumvirate: sorrel pesto rice bowl, brioche toast with ricotta and Blenheim apricot jam, with a turmeric tonic.” - Fiorella Valdesolo Leia mais.
“I find the cooking here incredibly seductive. I love its integrity, its bold, thoughtful flavors, and its ethos, plus the wood-fired oven and communal tables.” - Skye Gyngell, chef at Spring, London Leia mais.
“Cortney Burns and Nick Balla make every ingredient in every dish at Bar Tartine; nothing leaves their kitchen that wasn't grown or made by hand, in-house.” - Michael Solomonov Leia mais.
“Corey Lee's menu commands attention.” - Myffy Rigby, editor of Fairfax Media’s Good Food Guides Leia mais.
“I recall wondering what type of vinegar was used in a dish, expecting wine. It turned out to be fermented sea cucumber guts. Doesn’t sound great, but it was so subtle and delicious.” - Mitchell Davis Leia mais.
“My happiest place in America to eat crab backs filled with fat, juicy oysters and enjoy a cold draft beer.” - Anthony Bourdain, chef, writer, and TV personality Leia mais.
“One of the most beautiful spaces ever, with the most delicious food—especially if you go there straight from the airport.” - Ignacio Mattos, chef/co-owner of Estela and Café Altro Paradiso Leia mais.
“The best seat in the house is a round table just inside the courtyard, giving a unique vantage point on happenings both inside and out.” - Steve Wilson Leia mais.
“Come for coffee and a croissant, a healthy salad, or a porchetta sandwich. It’s not fine dining. It’s about a rules-be-damned freedom of choice. How Californian is that?” - David Prior Leia mais.
“Super-creative chef Brad Kilgore is crushing it at this buzzy spot, which so perfectly fits the arty, vibrant Wynwood vibe.” - Peter Jon Lindberg Leia mais.
“I can’t get over the pillowy Parker House rolls drenched in brown butter and sprinkled with raw sugar and sea salt. Or the crispy, briny, deep-fried clam strips” - Ashlea Halpern, contributing editor Leia mais.
“This is the restaurant that kicked off the New American trend in Atlanta. Favorites include the brisket-filled empanadas; the scallops and grits.” - Cherae Robinson, founder/CEO of Tastemakers Africa Leia mais.
“Chef Ed Kenney, son of a famed hula dancer is like Michael Pollan if Michael Pollan could surf, hunt wild boar, and cook circles around any mainland chef.” - Peter Jon Lindberg Leia mais.
“Relaunched in 2016 after a top-to-bottom renovation, with a warmer and softer interior (a huge improvement on the ascetic, hard-edged original) and more tasting menu options.” - Peter Jon Lindberg Leia mais.
“I’ve only had 0.01 percent of America’s burgers, but this is by far the best I’ve ever tasted.” - Peter Jon Lindberg Leia mais.
“Use their ticketing system, Tock, to secure a reservation. And follow them on social media, because if there ever are last-minute cancellations, they offer them up to their followers.” - Sean Brock Leia mais.
"Chef Jonathan Brooks does wild things with Dutch baby pancakes; he puts egg salad and fried Lebanon bologna on toast. Because why not?” - Ashlea Halpern Leia mais.
"A recent renovation has updated the decor, and Slade Rushing, their award-winning new chef, has gently reimagined the timeless menu, keeping its Creole soul firmly intact.” - Gail Simmons Leia mais.
“A beautifully designed space with tables close enough to feel the community but far enough apart for a private dinner.” - David Bowd, co-owner of Salt House Inn and Eben House in Provincetown, Mass. Leia mais.
“Briny half-shells most likely harvested that morning, note-perfect lobster rolls, a killer wine list, and all sorts of unexpected treats on the daily menu.” - Peter Jon Lindberg Leia mais.
“Spike Gjerde’s restaurant represents a recent phenomenon: small regional restaurants in unlikely places reinventing American regional flavors and building a community around them.” - Alice Waters Leia mais.
“Bonus points for the setting: a gorgeous old Victorian house near Kendall Square with a backyard patio and garden.” - Peter Jon Lindberg Leia mais.
“This is the type of place where you should go with a group of six or more and order as many items on the menu as possible. Dishes come out as they’re ready, which makes for great flow.” - Rob Blood Leia mais.
"A fantastically authentic Japanese restaurant/izakaya. This is where all the great chefs on the Strip go after their shift—they serve until 3 or 4 a.m.” - Peter Jon Lindberg Leia mais.
“The best artisanal pizza I've ever ever had, and herby salads so fresh you can hear them growing. Yes, owner Inez Valk was a model, and everyone is beautiful and funny, and...” - Kate Sekules Leia mais.
“Ex-Frankies/Prime Meats people. Always impressive, delicious, friendly—and just a three-and-a-half-hour drive from New York City.” - Kate Sekules Leia mais.
“It's in our own backyard and, yeah, the burger's great, but Andrew Tarlow quietly invented a food movement that's been pretty special here for more than 15 years.” - Matt Duckor Leia mais.
"There's a great tortilla Española and reliably wonderful brick chicken, a clever list of natural wines, and probably the best playlist of any restaurant in NYC (well, if you like disco).” - Gabe Ulla Leia mais.
“Wood-fired pizzas, in-house charcuterie, an excellent wine list, a vegetable garden, and punk music in the heart of Brooklyn, all of which comes together in the most natural way.” - James Henry Leia mais.
“Caviar, buttery foie gras, fluke carpaccio, velvety leek ravioli—all of the fine-dining elite can be found in a restaurant that somehow manages to be unpretentious.” - Cherae Robinson Leia mais.
“One of the best cheese-centric wine bars in the city. I usually order a bottle or two, a large cheese board, and the must-have Pig’s Ass Sandwich.” - Edouardo Jordan, chef/owner of Salare in Seattle Leia mais.
“Bonus points for the ‘dreamweaver’ team who can make an occasion feel genuinely special and personalized.” - Peter Jon Lindberg Leia mais.
“One of the last restaurants that clearly references the past of Nolita/SoHo—where rock stars, actors, and old-school Italianos gathered for linguine Vongole and veal Milanese.” - Matt Rodbard Leia mais.
“The little New York restaurant that could. Estela proves that a great night in the city needn’t be confined to an overly stylized theme restaurant.” - David Prior Leia mais.
“It maintains the vitality and innovative spirit of an up-and-comer while executing flawless cuisine like the savvy mainstay that it is.” - Tim Ryan, president of The Culinary Institute of America Leia mais.
“Le Bernardin proves every day that fine dining can still be relevant and enjoyable. There is no better food, service, or wine program.” - Anthony Bourdain Leia mais.
"The masculine interior lends itself to ordering warming pasta dishes and a hearty bottle of red. The white veal Bolognese alone is worth the cab fare.” - Adam Hyman of CODE Hospitality Leia mais.
"Go for brunch and try the Filipino-style fried chicken with purple yam waffles or one of the Silog options with longganisa pork sausage and amazing garlic rice.” - Cherae Robinson Leia mais.
“Masa Takayama, if preparing the food himself, is one of the few world masters you can still watch, eye to eye, make your dinner.” - Anthony Bourdain Leia mais.
“Thomas Keller's Oysters and Pearls is one of the greatest dishes of all time, and a trip to Per Se without it is like a Paul McCartney concert without ‘Yesterday.’” - Tim Ryan Leia mais.
"Because Superiority Burger is vegetarian, it’s on-trend, except it does it in a way that's cheeky and appeals to non-vegetarians. The energy is totally contagious.” - Charlotte Druckman Leia mais.
"A meal at Blue Hill is like a conversation with chef Dan Barber, where he shows you just how stunning food can be while still adhering to environmental and moral concerns.” - Alan Sytsma Leia mais.
“The downtown food cart is branded into my memory for its chicken and rice. It's perfectly prepared and comes with some of the best spicy chili sauce I've ever had.” - Ford Fry Leia mais.
“The hummus and house-made laffa alone are worth the dinner price, as are the amazing salatim vegetable salads.”- Peter Jon Lindberg Leia mais.
"The Wreck makes some of the best Low Country–style seafood imaginable. The quality and care that goes into every one of their perfectly golden seafood platters is unsurpassed.” - Gail Simmons Leia mais.
"Guest chefs like Thomas Keller and David Chang have been known to visit the property for culinary retreats, so it’s worth checking the calendar to see who may be in the kitchen.” - Gail Simmons Leia mais.
“Tyson Cole is the patriarch of the Austin food scene, and 13 years in, Uchi is still one of the great Japanese restaurants in the country.” - Peter Jon Lindberg Leia mais.
“The namesake hu tieu nam vang, or Phnom Penh noodle soup, is even better than in Cambodia.” - Deana Saukam Leia mais.
“Some of the best vegetable-focused food in a city known for its meat.” - Matt Duckor Leia mais.
"This location in a strip mall near Short Pump, just outside Richmond, is the best. The dry-fried eggplant, tingly tofu-skin salad, and crispy pork belly are the must-orders.” - Matt Rodbard Leia mais.
"Eric Warnstedt serves up food that is straightforward and delicious. My favorites are the house charcuterie plates, the braised pork, and the perfect steak with awesome smoky potatoes.” - Ford Fry Leia mais.
I always return from a meal here feeling inspired—and with my passion for our industry completely on fire.” - Will Guidara, co-owner of Eleven Madison Park and The NoMad in New York City Leia mais.
Experiencing Renee Erickson's menu is like reliving her life as it relates to the food of the Northwest. The menu changes daily, but a big plate of regional oysters is a must.” - Ford Fry Leia mais.
“Exactly the kind of offal-y, hearty cooking you crave on a winter’s night in Quebec.” - Peter Jon Lindberg Leia mais.
“Chef Martin Picard is a demigod of French-Canadian decadence. There’s no telling what he’ll prepare. Reservations usually fill up long before the season even opens.” - Gail Simmons Leia mais.
“Gabriela Cámara’s extraordinary restaurant is always my first stop. It feels like the city’s dining room.” - Alice Waters Leia mais.
“Their empanadas, made with plantain dough and filled with black beans and cheese, are phenomenal. So are the carnitas and crab with black salsa.” - Ken Oringer Leia mais.
“Chef Enrique Olvera’s ‘living’ mole has been stewing for hundreds of days—ingredients are added daily, so it’s different every time you try it. This place is elegant but not stuffy.” - Gabe Ulla Leia mais.
“It serves authentic Yucatán dishes in a dreamy setting, run out of a family home. You simply cannot go wrong with the delicious white mole with fish and a spicy margarita.” - Deana Saukam Leia mais.
“I could eat here every night for the rest of my life. The ceviches are otherworldly, and the whole grouper in the wood oven is a must.” - Ken Oringer Leia mais.
“Crab claws, shrimp, and lobster are all served platter-style with lime and salt. Try the pulque, made from agave, that tastes like a sweet tequila.” - Cherae Robinson Leia mais.
“Ivorian cuisine that’s heavy on seafood. Get the wild tilapia with attiéké (cassava couscous) and alloco (sautéed sweet plantains).” - Cherae Robinson Leia mais.
“Sundays are for soup. The nkatenkwan, or groundnut soup, is best eaten with your hands.” - Cherae Robinson Leia mais.
“Massive flavor. The best thiéboudienne, or Senegalese fish and rice, you’ll find outside a local’s home.” - Cherae Robinson Leia mais.
“My favorites: the chickpea fries, pig’s head, and carrots with goat cheese ricotta. There’s also sweeping views of Table Mountain. Make reservations months in advance.” - Cherae Robinson Leia mais.
“It’s touristy because it overlooks the Knysna Heads, but I had two utterly memorable breakfasts here.” - Sarah Khan Leia mais.
“The best place to get braai, amazing South African–style grilled meat. Go on a Friday or Saturday night to hear local Kwaito music.” - Cherae Robinson Leia mais.
“A joyfully chaotic spot just off the Machane Yehuda market using fresh Israeli-grown ingredients.” - Peter Jon Lindberg Leia mais.
“It’s a glass-enclosed dining room atop an olive tree–covered hill outside the city. The food is simple but extraordinary.” - Anita Lo, chef/owner of Annisa Leia mais.
“It’s the kind of place that raises its own lamb and picks fresh produce at 2 p.m., then serves it at 7 p.m.” - Michael Solomonov Leia mais.
“Sit at the counter and eat whatever the chef is preparing that day. If they have the baked hraime with tomato and tahini, order it.” - Alon Shaya, chef/partner of Shaya and Domenica in New Orleans Leia mais.
“Outstanding Palestinian food, and the Kebab Elbabor brings me to tears every time.” - Michael Solomonov Leia mais.
“It began as a development project, bringing together female home cooks from various religious sects. It’s since become a living catalog of Lebanon’s food tradition.” - David Prior Leia mais.
“My go-to place for Beijing duck. They’re crisped in ovens using date wood to enhance the flavor.” - Justin Bergman, Shanghai correspondent for Monocle Leia mais.
“Try the free-range duck egg-yolk noodles, hand cut and served in a soup with two slices of truffle and baby bok choy. Reservations are a must.” - Justin Bergman Leia mais.
“Call ahead to reserve the steamed crab set atop fresh, wide rice noodles in a sauce of aged Shaoxing wine and chicken oil.” - Bill Addison Leia mais.
“The best dim sum in the world. Get a double order of the BBQ pork buns.” - Deana Saukam Leia mais.
"While the menu changes daily, the organizing principle—‘raw,’ ‘smaller,’ and ‘bigger’—remains the same.” - Pilar Guzmán Leia mais.
“The baked buns with barbecued pork and steamed egg cake are to die for.” - Justin Bergman Leia mais.
“Amazing vibe, some of the best Indian/fusion food I’ve ever had.” - Sarah Khan Leia mais.
“We love that nothing about this place—the decor, the yogurt and cane-vinegar marinated barrah kebab (lamb)—has changed in 30 years. Best of all, you eat everything with your hands.” - Pilar Guzmán Leia mais.
“Unquestionably the best restaurant in New Delhi, thanks to the baingan bharta, a classic Punjabi eggplant dish served inside a cornetto cone made with sun-dried tomato.” - Justin Bergman Leia mais.
“You’ll get a tour of Toyama Bay and beyond: four species of ebi; deep-sea bream, crunchy and sweet; raw firefly squid; plus a duo of anago and unagi. It’s a meal you’ll never forget.” - Luke Burgess Leia mais.
“This four-table tasting-menu restaurant pushes the boundaries of Japanese cooking. You’re at the mercy of the chef, but that is a great thing.” - Grant Achatz, chef/co-owner of Alinea in Chicago Leia mais.
“This place is an island of warmth in Tokyo.” - Sam White, co-owner of Ramen Shop in Oakland, California Leia mais.
"To sit at the eight-seat counter is to dive headlong into an eight- to ten-course improv comedy show, as chef Zaiyu Hasegawa and his crew trot out surprise after kooky surprise." - Peter Jon Lindberg Leia mais.
“I loved the abalone with fish-liver soy sauce—the ideal combination of briny-fresh seafood and umami.” - Dominique Ansel Leia mais.
“Get the tonkatsu, or fried pork cutlet. The panko crust is light and crisp, the pork juicy and rich.” - Mitchell Davis Leia mais.
“The fish is insanely fresh, and the attention to detail is remarkable. The omakase is downright perfect.” - Jose Garces, chef/owner of Amada, Distrito, Tinto, and others in Philadelphia Leia mais.
“A feeling of calm washes over you the moment you walk into this beautiful dining room. Don’t miss the tableside tea service. It’s exquisite.” - Sean Brock, chef/co-owner of Husk in Charleston Leia mais.
“I remember eating battered and fried uni wrapped in shiso leaf and never wanting it to end.” - Gabe Ulla Leia mais.
“The most extraordinary omakase sushi meal no one can find.” - Gail Simmons, author, special projects director for Food & Wine, and judge on Bravo’s Top Chef Leia mais.
"Otoro tuna as fatty and luscious as a slab of pancetta. Bonito smoked over straw. Hokkaido ikura, perked up with yuzu zest. Right now, this is the best in town." - Peter Jon Lindberg Leia mais.
“I still dream of the pomelo salad with shrimp, winged beans, wild rocket, yuzu, nam jim, pickled quail eggs, and Thai coconut ‘ice cream.’ ” - Ashlea Halpern Leia mais.
“Sit at the bar and watch them break down a whole side of beef, then roast it in a 1,000-degree wood-fired oven or grill it over coals.” - Peter Jon Lindberg Leia mais.
“French technique, Asian influences, and seamless service.” - Tim Ryan Leia mais.
“A sweltering dump open to the street and the prostitutes of Geylang. The chef wears shorts and rubber wellies. It’s also delicious. Get the crab bee hoon on rice vermicelli.” - Anthony Bourdain Leia mais.
“The modern restaurant movement has arrived in Seoul, and Mingoo Kang is its leader.” - Matt Rodbard Leia mais.
“Traditional Vietnamese served in an elegant setting—a rarity here, since the best authentic food is usually dished out in dives with plastic tables.” - Peter Jon Lindberg Leia mais.
“Faultless service and delicious food that’s seamlessly paired with killer beverages. Simple as that.” - Luke Burgess Leia mais.
“Impeccable ultra-locavore cooking from one of Australia’s top youngish chefs, who’s doing justice to the incredible bounty of Tasmania.” - Peter Jon Lindberg Leia mais.
“Ben Shewry’s cuisine is thought-provoking and unusual... in a good way.” - Simon Rogan, chef/owner of L’Enclume in Cartmel, England Leia mais.
“One of the few places I’ve been that really lives up to the hype. I went there twice on a three-day visit.” - Sarah Khan Leia mais.
“Down-to-earth fresh seasonal cooking that oozes with the endless warmth and charm of chef/owner Sean Moran.” - Kylie Kwong Leia mais.
“Reclaimed its spot in Sydney’s top tier when Peter Gilmore took over the kitchen and made the tourist landmark the Opera House smart and respectable again.” - Peter Jon Lindberg Leia mais.
“Pretty much invented Aussie breakfast culture, then exported it worldwide.” - Peter Jon Lindberg Leia mais.
“Delicious Chinese food with intriguing Australian notes.” - Joanna Savill, food writer Leia mais.
“Dave Chang called the pipis with XO sauce and vermicelli his favorite dish on earth. Nobody goes here before midnight.” - Peter Jon Lindberg Leia mais.
“Try the live South Australian clams steamed with serrano ham, white wine, and flageolet beans.” - Kylie Kwong Leia mais.
“Still the best down-and-dirty Thai food in town, and that’s saying something in Sydney.” - Peter Jon Lindberg Leia mais.
“Unbelievable steaks and grilled sweetbreads and great Argentine wines. It’s B.A.’s most assured parrilla.” - Peter Jon Lindberg Leia mais.
“This off-the-beaten-path cantina porteña is the perfect lunch spot.” - Ignacio Mattos, chef/co-owner of Estela and Café Altro Paradiso in New York City Leia mais.
“Have a Fernet and soda at the bar. Switch to a Malbec, something made close by. Eventually, that perfectly wood-fired ojo de bife will arrive, and you’re capping dinner with a brandy.” - Paul Brady Leia mais.
“Every glass of wine and beer is produced in Bolivia. The caiman sashimi is caught by indigenous Tacana hunters within a quota system that allows populations to stay healthy.” - Nicholas Gill
“Wildly creative Brazilian dishes served inside (and outside) a beautiful old mansion.” - Peter Jon Lindberg Leia mais.
“They’ve been creating a database of Chilean ingredients for years. They put out around 500 dishes annually, some of which might only appear during a single service.” - Nicholas Gill Leia mais.
“Martínez’s menu is based on the altitudes of Peru, and while it might sound like a pretentious conceit, it’s the clearest way to taste and understand the country’s endemic ingredients.” - David Prior Leia mais.
“The definition of ceviche in Peru, and therefore the world. Pro tip: Don’t eat the black scallop unless you have a stomach of steel.” - Frank Castronovo and Frank Falcinelli Leia mais.
“Pretty much your fantasy of a beachside grill, albeit a haunt of the ultra-wealthy.” - Peter Jon Lindberg Leia mais.
