Stone Barns isn't just an exquisite fine-dining restaurant serving magnificent tasting menus; it's an experiment, a laboratory, a learning center, and a model for the future of agriculture. Leia mais.
Al Ameer shines as an example of hospitality and superb cooking. They also run a butcher shop, an advantage that shows in the freshness of their peerless stuffed lamb. Leia mais.
Ludo Lefebvre’s runs this tiny, open-all-day, card-only, walk-in-only spot. In his hands classics like rolled omelets, butter-drenched burgundy escargot, and croque monsieurs have refinement and moxie Leia mais.
The elegant dining room at Justin Devillier’s Garden District charmer unwinds the senses with flawless dishes like crab beignets and turtle Bolognese. Leia mais.
Chef-owner Enrique Olvera and chef de cuisine Daniela Soto-Innes won over New York with triumphs like lush, crackly-skinned duck carnitas for two and their cornhusk meringue with silky corn mousse. Leia mais.
Saison’s tasting menu costs $398 per person. Before a meal veers into sea urchin, abalone, and hairy pig, for example, you might be served a mound of caviar paired with biscuits fresh from the oven. Leia mais.
Singling out one Tex-Mex restaurant above all others in the Lone Star State? Let’s squabble at Garcia's, while we scarf down a Deluxe Mexican Dinner plate and some of the unorthodox and awesome tacos. Leia mais.
Cassie Piuma maps out an exhilarating survey of the herbaceous, sun-baked flavors of the Middle East. Her recipes meld with the local seasons, assisted by produce from the farm of co-owner Ana Sortun. Leia mais.
Frank Stitt's elegant presentation of regional cuisine is as vital as ever. The restaurant’s hospitality has long been equally distinguished as its food. Leia mais.
Gavin Kaysen draws on cuisines from around the globe for inspiration, but he always links his menu back to the upper Midwest. Leia mais.
Hugo’s recounts chef Hugo Ortega’s culinary travels, research, and memories through his native Mexico — gastronomic stories told via dishes that are complex, but always balanced. Leia mais.
The combined flavors in the sorrel rice bowl suggest how sunshine on a lemon tree might taste, and the ricotta toast painted with three jams resembles a flag to which I’d gladly pledge allegiance. Leia mais.
After a meal of tuna poke, fried oyster and beef carpaccio in lettuce wraps, and twice-cooked pork, don’t miss the "baked Hawaii," a torch-bronzed meringue filled with caramelized pineapple ice cream. Leia mais.
Dishes like lamb on toothpicks and hot pots with a dozen different animal cuts bubbling in red oil show off exceptional clarity of flavor and an alchemical approach to spicing. Leia mais.
Dishes, like savory puffed Dutch baby pancakes with roasted broccoli, aged cheddar, beer mustard, and pickled fennel, have the kind of punchy, finessed flavors you’d expect at dinnertime. Leia mais.
Stay the night to fully relax into the spectacular setting; sitting down to the array of local fruits at breakfast is a waking dream. Leia mais.
If Savannah red rice or shrimp and andouille gumbo happen to be revolving through the menu (which is as terrific at lunch as it is at dinner), you know exactly what to order. Leia mais.
Menus evolve daily with the season, but there’s no escaping the Zuni classics: the iconic roast chicken for two, the trend-igniting burger, and the bowl of polenta that is surely more dairy than corn. Leia mais.
This year’s renovation made America’s most audacious fine-dining restaurant more interactive and more luxurious — which is to say, better than ever. Leia mais.
Corey Lee’s unique, eloquent, and lavish bridging of East and West cuisines is in itself a reason to visit the Bay Area. Leia mais.
The oyster bar of everyone’s dreams also sneaks in surprises like dashi chowder and green curry lobster stew. Leia mais.
Only one meal in Charleston? Make it Mike Lata and Jason Stanhope’s paragon, which takes its cues from the Lowcountry’s abundant waters. Leia mais.
Bobby Stuckey leads the most attentive service team in America; thrilling Italian cooking and an astounding wine list send the meal over the moon. Leia mais.
Like seeing the Grand Canyon or the Statue of Liberty, everyone should experience the long waits and ample rewards of Franklin Barbecue at least once. Leia mais.
Nola’s myriad cultures assimilate on Donald Link and Rebecca Wilcomb’s graceful menu. Leia mais.
Multidimensional tastes of the South coalesce onto gorgeous plates at Sean Brock’s genial tour de force. Leia mais.
Bonnie and Israel Morales offer the most spirited introduction to Russian dining (and drinking!) in America. Leia mais.
Even with a global empire, David Chang’s East Village prototype still best exemplifies his radical, game-changing approach to casual counter dining. Leia mais.
Korean flavors mark the starting point for Beverly Kim and Johnny Clark’s unexpected but always exceptional forays into global flavors. Leia mais.
Smoky pies from the godfather of America’s pizza revolution can still rewire synapses with their greatness. Leia mais.
Ashley Christensen’s flagship blends high-low dining and Southern-French sensibilities (oh, that macaroni au gratin!) in a singular ode to Americana. Leia mais.
Trace the unending hot chicken craze right back to the long, long lines at Andre Prince Jeffries’ perennial must-vist. Leia mais.
Paul Kahan defines the twenty-first century beer hall, serving a raucous excess of craft brews, oysters, and pork. Leia mais.
Get off the Strip to find the true soul of Vegas dining at this Japanese robata grill specialist. Leia mais.
Carlo Mirarchi takes a uniquely freethinking approach to composing a menu; his inventiveness begins with — but reaches far beyond — unbelievable pizza. Leia mais.
Often-lengthy waits for a table end with calming hospitality and Aaron Silverman’s strikingly thrilling acts of culinary daring. Leia mais.
The kitchen at Spike and Amy Gjerde’s always-thronged flagship mines the Chesapeake region’s under-rated culinary treasures, which reach far beyond blue crab. Leia mais.
To best appreciate Mike Solomonov’s passionate, exuberant distillation of his Israeli heritage, bring a group, and prepare to feast on mezze and smoked lamb. Leia mais.
