Music City’s creativity makes its way into the kitchen with the opening of these new restaurants…
Single Thread restaurant
Single Thread’s thoughtfulness takes dining to a whole new level…

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  1. The Last Man Standing of traditional, formal French restaurants in New York City, La Grenouille’s staying power is as much the result of the gorgeous, well-cared-for interior as of its immaculate...
  2. A study in timeless elegance, this Mid-Century Modern institution was designed in 1958 by Mies van der Rohe and Philip Johnson, who are also responsible for the Seagram’s building in which the...
  3. Maverick British talent Paul Liebrandt is a bit of a wild card, and he puts this to excellent use in the kitchen of this Tribeca destination. He’s as devoted to seasonal produce as he is to the...
  4. Chef Dan Barber was the first to bring the ingredient-forward aspect of California cuisine to New York City, and has made it his mission to embrace the farm-to-table ethos. After opening his...
  5. In her tranquil West Village boîte, chef Anita Lo applies her French training to global ingredients in surprising ways. Never precious or overwrought, dishes like duck breast pan-seared with fava...
  6. Charlie Palmer moved his townhouse charmer to a larger-scale glass-encased atrium but didn’t sacrifice any of the precision he applies to the plate. In order to see his vision properly executed in...
  7. A Prohibition-era speakeasy that has stood the test of time and will never go out of style, this townhouse boasts two restaurants (a downstairs bar room and a more formal upstairs salon), 10 private...
  8. The combination of restaurateur Danny Meyer and chef Daniel Humm is electric. The former is a master of hospitality, the latter of culinary alchemy. Humm champions seasonal fare, letting it shine in...
  9. Over the years, Sirio Maccioni, who opened Le Cirque in 1974, has always allowed his young chefs—among them Daniel Boulud, David Bouley, and pastry master Jacques Torres—to modernize haute cuisine in...
  10. Since opening Momofuku Ko in New York’s East Village in 2008, chef David Chang has been called erratic, intense, and original. Mining from a variety of world cuisines and reshaping them to conform to...