Music City’s creativity makes its way into the kitchen with the opening of these new restaurants…
Single Thread restaurant
Single Thread’s thoughtfulness takes dining to a whole new level…

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  1. Awarded three Michelen stars for its superb cuisine, Le Bernardin is among the Manhattan's finest restaurants. Chef Eric Ripert conjures up a menu of every type of seafood imaginable, including...
  2. Executive chef Andy Martin offers progressive French dining in a three-course prixe fixe meal, featuring main courses such as duroc pork on rosemary, vegetable truffle terrine and kimchi, in addition...
  3. Set in the barn of a 1860s homestead, the White Barn Inn has a menu that changes weekly but might include lobster prepared with a Cognac coral butter sauce or dressed in white-truffle-and-white-wine...
  4. Evenings at the Herbfarm, a restaurant located 20 minutes from downtown Seattle, begin with Oregon sparkling wine—a bubbly launch into a four-hour, nine-course feast Specialties: The gardens behind...
  5. Dishes at chef Bill Telepan’s 110-seat restaurant on Manhattan’s Upper West Side are a work of art, exemplified by an appetizer of hen of the woods mushrooms, which are arranged diagonally around a...
  6. Michael Cimarusti’s genius lies in is his finely nuanced understanding of seafood, showcased in exquisite dishes that bring out its natural delicacy. Specialties: Smoked-salmon risotto; Maine lobster...
  7. Chef Georges Perrier opened Le Bec-Fin in 1970, and 40 years later, the restaurant still maintains its French fare and intimate ambiance. Signature dining options include the Grande Degustation ($185...
  8. Chef-owner Frank McClelland serves 70 diners in three rooms in this 127-year-old three-story townhouse in Boston’s Back Bay neighborhood. Specialties: A daily menu of juices, which can include pear...
  9. Meals at the 12-table Aubergine begin with Champagne and an amuse bouche and proceed through an odyssey of full-flavored courses that are not much larger. Specialties: A version of Tournedos Rossini...
  10. Jean Georges Vongerichten has honed a style of contemporary French cuisine that showcases aromatic, but not heavy, broths and sauces. Many dishes are assembled table-side. Specialties: Young garlic...