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
The dining experience at this unprepossessing roadhouse is unlike that at Thomas Keller’s flagship establishment, the French Laundry.
Michel Richard’s witty trompe l’oeil creations—like a room-service tray covered with desserts that resemble eggs, bacon, buttered toast, and hash browns—taste as good as they look.
Executive chef Truman Jones has composed a cuisine he calls "California rustic elegance," featuring organic ingredients from local farms and from the property's private garden.
Anita Lo’s beloved Greenwich Village restaurant Annisa is back on track after a closing as the result of fi
Chef Ray Garcia of FIG in Santa Monica, California, is fast becoming known for more than just his cooking.
Masa Takayama, the Michelin three-star chef and master behind New York’s artisanal sushi bar Bar Masa, has opened a two-prong dining venue in the ARIA Resort & Casino in Las Vegas’ City Center
For nearly three decades, the Restaurant at Auberge du Soleil (www.aubergedusoleil.com) in Napa Valley has consistentl