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  1. Robert Mondavi, Naoko Dalla Valle, Ann Colgin, and dozens of other winemakers are among the regulars at Redd in Yountville, Calif. They keep coming back to his restaurant, says owner Richard...
  2. The next-best thing to eating Peking duck at the Forbidden Palace—where it was invented centuries ago by the emperor’s court chefs—is savoring it at Made in China, inside the Grand Hyatt Beijing. The...
  3. Mathias Dahlgren (+46.8.679.35.84, www.mdghs.com ) , which opened in May 2007 in Stockholm’s Grand Hotel, is in fact two restaurants. Matsalen ("the dining room" in Swedish) seats 37 for dinner in a...
  4. From certain tables in Le Jules Verne, if you are seated facing the right direction and the weather is clear, you can spot the Arc de Triomphe, the Louvre, Les Invalides (with Napoléon’s tomb), the...
  5. Chef Michael Voltaggio is back where his career began. He has returned to the Greenbrier, in the West Virginia mountains, to run its new restaurant, Hemisphere, and elevate the reputation of the...
  6. Restaurateur Pat Kuleto has an original take on surf and turf. He recently opened Waterbar , a seafood restaurant, and the Epic Roasthouse ( www.rinconparkrestaurants.com ), a steak house, side by...
  7. Mark Gaier and Clark Frasier, founders of the renowned Arrows restaurant in southern Maine, have opened Summer Winter ( www.summerwinterrestaurant.com ) in the Boston suburb of Burlington, Mass. Like...
  8. Like Alice stepping through the looking glass, walking into Mantra, a new Indian-nuanced French restaurant in downtown Boston, provides entry to a hip, stylish Wonderland. The experience begins with...
  9. If the usual burger and fries have become too boring to bear, consider the most imaginative dish on the menu at Le Méridien at Beverly Hills hotel: the caviar burger. A layered concoction of be-luga...
  10. Streets filled with pantomimists, clarinet players, and bead-draped women give credence to the notion that New Orleans is more of a stage than a city. People watching, as much as dining, is the...

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