L'Atelier de Joël Robuchon, New York

    Joël Robuchon’s Four Seasons, New York City location features an open kitchen ringed by a pearwood counter where diners sit and watch their meals being made. Specialties: Sea urchin in lobster gelée, which is composed of four alternating layers of sea-urchin slivers and lobster gelée bound by deep-green parsley puree.

    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...
    Photo by Deborah Jones
    The heart of Napa’s three-Michelin-star restaurant gets a makeover…