Named for the Super Tuscan wine that the Frescobaldi family of Florence, Italy, produces in partnership with the Mondavi family of Napa Valley, Luce draws on three distinct cultural influences—Nor
Chef Douglas Keane's menu uses local ingredients—plums from Santa Rosa, farmhouse cheeses from Sonoma—to world-class effect.
Alain Ducasse promised that Adour, which he named after a river in the region of France where he was raised, would emphasize wine and would not lock diners into a marathon-length meal if they did
Carnevino, located inside the Palazzo hotel in Las Vegas, is Mario Batali’s 13th restaurant and first steak house.
French chef Alain Ducasse would never permit mediocrity in any of his establishments; Le Jules Verne, located 410 feet above Paris on the second platform of the Eiffel Tower, is no exception.
Mathias Dahlgren, which opened in May 2007 in Stockholm’s Grand Hotel, is in fact two restaurants.
Executive chef Gabriel Kreuther’s interpretation of modern French cuisine includes sophisticated and satisfying dishes such as ravioli of escargot with slow-poached quail eggs and Florida frog leg
Proof on Main features American heartland food with a Tuscan accent.
Located in downtown Los Angeles, Water Grill features a masterful menu designed by chef David LeFevre, which includes Australian sumac–coated barramundi and pastrami-spice-brined Scottish king sal
Although rows of gaming machines stand within feet of the restaurant’s entrance, Joël Robuchon is an oasis on the Las Vegas Strip that allows you to believe you are in a Paris salon.