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
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.
Chef Grant Achatz's first restaurant is one of the most ambitious and original in the US.
Missy Robbins has adeptly taken over the kitchen at this contemporary Italian restaurant that now, in addition to its downtown location on Madison Square Park, has a larger uptown presence overloo