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.
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 priva
The combination of restaurateur Danny Meyer and chef Daniel Humm is electric. The former is a master of hospitality, the latter of culinary alchemy.
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
Since opening Momofuku Ko in New York’s East Village in 2008, chef David Chang has been called erratic, intense, and original.
At his spot at the Palazzo, Charlie Trotter lets his hair down. This sense of fun is reflected in the space itself.
Located two blocks from the White House, in the newly renovated St. Regis Washington, D.C., Adour fast became a favorite among the capital’s power elite.
The seafood at Chicago's L20 can be experienced in a four-course prix-fixe menu or a tasting menu.
Chef Michael Mina’s 14th restaurant anchors the eastern edge of Hollywood’s Sunset Strip, and offers a party-style array of small plates (popcorn with black truffle butter, Maine lobster rolls), a
Just around the corner from Beijing’s Tiananmen Square, one finds a very Western boîte from the French-cuisine powerhouse Daniel Boulud.