Bottega

    The Napa Valley finally has an Italian restaurant to brag about: Michael Chiarello has returned to the professional kitchen at his restaurant Bottega. A master of his craft, the chef uses Yountville’s bounty to bring forth gutsy cuisine that looks to old-world tradition with a distinctly contemporary and original point of view. Heavenly creamy burrata comes with roasted butternut squash, caramelized mushrooms, brown-butter vinaigrette, and balsamic caviar, while short ribs are smoked, braised, and paired with preserved-lemon spinach. Specialties: Polenta under glass with wild mushrooms and balsamic game sauce; ricotta gnocchi with salsa di pomodoro della Nonna and pecorino.

    Photo Credit: Geoffrey Smith
    The restaurant features locally sourced menu items and gorgeous views of the Seattle skyline...
    Photo by Daniel Krieger for the New York Times
    Few restaurateurs have made as refined an imprint on New York’s dining scene as Drew Nieporent. In...
    Part of a larger renovation at the hotel, the new Le Miyako has added a teppanyaki table...
    Placed in different kitchens, chefs will create eight-course menus inspired by local cuisine…
    Interactive cooking demonstrations with acclaimed chefs, wine and tequila tastings, and an open-air...
    Photograph by Deborah Jones
    The Michelin three-star chef is also creating a new signature restaurant for the cruise line…
    The bistro is a tribute to the meals prepared by Italian mothers and grandmothers everywhere…
    Marcus’ welcomes guests with a globally influenced menu and a modern art-filled setting…
    Festivities will include musical performances, bourbon tastings, and meals prepared by some of the...
    Photo by Christian Horan
    The 26,000-square-foot Nobu Doha dishes out a fusion of Japanese and Arabian Gulf delicacies in...