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  1. 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...
  2. 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...
  3. 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...
  4. 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...
  5. When culinary innovator Thomas Keller purchased a restaurant that was operating in a century-old Napa Valley building in 1994, he kept its unusual name, which refers to a French steam laundry that...
  6. Mario Batali’s showplace restaurant features high-luxury Italian on the fringe of Manhattan’s Meatpacking District. Del Posto offers several dishes designed for couples and foursomes, as well as...
  7. Clio’s chef, Ken Oringer, is known for artfully pairing untraditional tastes and turning a meal into an adventure. Specialties: Oringer’s 8-to-10-course tasting menu might feature dishes accented...
  8. CityZen’s setting is as sleek and dramatic as its name suggests, and Eric Ziebold’s six-course tasting menu, featuring modern American cuisine, is impeccable. Specialties: Sautéed Chesapeake Bay soft...
  9. Charlie Trotter is renowned for creating elaborately prepared dishes: His nightly multicourse vegetable menu could include a pyramid of Brussels sprouts covering Italian chickpeas and shaved black...
  10. In 1918, Arnaud Cazenave opened his New Orleans restaurant, which is the birthplace of oysters Bienville, a dish that includes shrimp, green onions, mushrooms, and white wine. Specialties: Creole...

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