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With a three Michelin star status, Pascale Barbot continues to apply his classic French training to...
L’Arpège can make an all-vegetable menu seem as substantial as one that features meat or fish...
José Andrés is a veritable Willy Wonka of the savory; he combines diverse global influences and...
Thomas Keller finally graced Beverly Hills with his Napa presence in fall 2009, bringing his...
Osteria Mozza/Pizzeria Mozza
It’s as though Angelenos had never tasted pizza until they tried Nancy Silverton’s version...
Owner-chef Suzanne Goin is known as much for her informal, family-friendly Sunday suppers as for...
Brett Graham cooks his heart out to everyone’s benefit at this Notting Hill eatery that claims the...
Charlie Palmer moved his townhouse charmer to a larger-scale glass-encased atrium but didn’t...
The Grill on the Alley
An all-American Beverly Hills staple, this is where old-school insiders go for their lunchtime red-...
You haven’t been to L.A. until you’ve had the Ivy experience. It’s an extension of a Hollywood exec...
Although Los Angeles and Wolfgang Puck aren’t the first things that come to mind when one thinks of...
Born in Lucca, Edoardo Baldi brings the Tuscan dishes of his childhood to the West Coast. He pays...
Rick Bayless—the country’s foremost expert on Mexican cuisine—holds court not close to the border,...
A darling of food critics across the country, Paul Kahan has opened three spots in Chicago. This,...
San Francisco’s Fifth Floor restaurant has a new menu designed by a new chef, David Bazirgan. His...
Auberge de Soleil
Before there was Auberge de Soleil the boutique resort, there was the restaurant, and it was one of...
The River Café
After more than two decades in business, a slew of beloved cookbooks in its name, and a host of...
When superstar French chef Claude Bosi decided to move his 7-year-old Shropshire restaurant to...
A swank and convivial oasis for London’s movers and shakers, Le Caprice feels like an Art Deco...
A Prohibition-era speakeasy that has stood the test of time and will never go out of style, this...
In her tranquil West Village boîte, chef Anita Lo applies her French training to global ingredients...
Blue Hill/Blue Hill at Stone Barns
Chef Dan Barber was the first to bring the ingredient-forward aspect of California cuisine to New...
The Four Seasons
A study in timeless elegance, this Mid-Century Modern institution was designed in 1958 by Mies van...
The Last Man Standing of traditional, formal French restaurants in New York City, La Grenouille’s...
Michael White is a formidable team when it comes to fine Italian dining. In a warm, modern space of...
Masa Takayama is an indisputable sushi virtuoso, and this is his concert hall where he performs...
Maverick British talent Paul Liebrandt is a bit of a wild card, and he puts this to excellent use...
The headquarters for power breakfasts, lunches, dinners, and teas, here stands an old-fashioned...
With food, as with everything else, simplicity, done correctly, is unbeatable. Nowhere is that rule...
Like Ferran Adrià, to whom he is most often compared, Heston Blumenthal is one of the pioneers who...
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