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  1. Chef Douglas Keane's menu uses local ingredients—plums from Santa Rosa, farmhouse cheeses from Sonoma—to world-class effect. Specialties: Sea bass with sweet corn and spring onions and mussel-saffron...
  2. Alain Ducasse promised that Adour, which he named after a river in the region of France where he was raised, would emphasize wine and would not lock diners into a marathon-length meal if they did not...
  3. Carnevino, located inside the Palazzo hotel in Las Vegas, is Mario Batali’s 13th restaurant and first steak house. While most of its menu items are typical of that genre, the options also coax you...
  4. French chef Alain Ducasse would never permit mediocrity in any of his establishments; Le Jules Verne, located 410 feet above Paris on the second platform of the Eiffel Tower, is no exception. In...
  5. Mathias Dahlgren, 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 salon that combines velvet...
  6. Executive chef Gabriel Kreuther’s interpretation of modern French cuisine includes sophisticated and satisfying dishes such as ravioli of escargot with slow-poached quail eggs and Florida frog legs...
  7. Proof on Main features American heartland food with a Tuscan accent. The restaurant has a cache of nearly 50 bourbons, including the rare Woodford Reserve Master’s Collection Four Grain and a 12-...
  8. Located in downtown Los Angeles, Water Grill features a masterful menu designed by chef David LeFevre, which includes Australian sumac–coated barramundi and pastrami-spice-brined Scottish king salmon...
  9. Although rows of gaming machines stand within feet of the restaurant’s entrance, Joël Robuchon is an oasis on the Las Vegas Strip that allows you to believe you are in a Paris salon. Specialties: A...
  10. Chef Thomas Keller's East Coast rendition of the French Laundry serves a select 15 tables overlooking Manhattan’s Columbus Circle and Central Park--from a 5,000-square-foot kitchen that's larger than...

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