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  1. 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. Specialties: A...
  2. Chef Thomas Keller's East Coast rendition of the French Laundry serves a select 15 tables overlooking Manhattan’s Columbus Circle and Central Park--from a 5,000-square-foot kitchen that's larger than...
  3. After distinguishing the kitchens of such Northern California institutions as Charles Nob Hill, Aqua, and the French Laundry, executive chef Ron Siegel now perfects his classic French style at the...
  4. Diners who embark on the tasting menu at Michael Mina’s flagship select a primary ingredient for each course. That ingredient then arrives in three configurations, each with its own side dish and...
  5. Dishes at Daniel, French restaurateur Daniel Boulud’s elegant boîte in Midtown Manhattan, are best enjoyed with a pairing from the cellar, which houses 1,600 selections. Specialties: Cuisine ranging...
  6. Joël Robuchon’s Four Seasons, New York City location features an open kitchen ringed by a pearwood counter where diners sit and watch their meals being made. Specialties: Sea urchin in lobster gelée...
  7. One of the world’s most celebrated chefs has seamlessly recreated the French experience you'd have at his Paris restaurant—exceptional food, wine, and service—at Caesars Palace in an elegant space...
  8. When Alain Senderens opened his eponymous restaurant in 2005 in the space that formerly housed his internationally regarded restaurant Lucas Carton, Senderens' signature dishes also underwent...
  9. Wolfgang Puck's premier restaurant, Spago, remains Hollywood’s preferred spot for power lunches and dinners. Executive chef Lee Hefter showcases an imaginative tasting menu you wont want to miss...
  10. The gilded walls, crystal chandeliers, and burgundy-velvet banquettes of Restaurant August’s main dining room set the tone for John Besh’s lush Creole cooking. Specialties: Louisiana redfish with...

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