Executive chef Andy Martin offers progressive French dining in a three-course prixe fixe meal, featuring main courses such as duroc pork on r
Set in the barn of a 1860s homestead, the White Barn Inn has a menu that changes weekly but might include lobster prepared with a Cognac cora
Evenings at the Herbfarm, a restaurant located 20 minutes from downtown Seattle, begin with Oregon sparkling wine—a bubbly launch into a four
Dishes at chef Bill Telepan’s 110-seat restaurant on Manhattan’s Upper West Side are a work of art, exemplified by an appetizer of hen of the
Michael Cimarusti’s genius lies in is his finely nuanced understanding of seafood, showcased in exquisite dishes that bring out its natural d
Chef Georges Perrier opened Le Bec-Fin in 1970, and 40 years later, the restaurant still maintains its French fare and intimate ambiance. Sig
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
Jean Georges Vongerichten has honed a style of contemporary French cuisine that showcases aromatic, but not heavy, broths and sauces.
When culinary innovator Thomas Keller purchased a restaurant that was operating in a century-old Napa Valley building in 1994, he kept its un