Michael Cimarusti’s genius lies in is his finely nuanced understanding of seafood, showcased in exquisite dishes that bring out its natural delicacy.
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 Degustatio
Chef-owner Frank McClelland serves 70 diners in three rooms in this 127-year-old three-story townhouse in Boston’s Back Bay neighborhood.
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.
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.
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
Mario Batali’s showplace restaurant features high-luxury Italian on the fringe of Manhattan’s Meatpacking District.
Clio’s chef, Ken Oringer, is known for artfully pairing untraditional tastes and turning a meal into an adventure.
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.
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