Fine Dining

Brett Graham cooks his heart out to everyone’s benefit at this Notting Hill eatery that claims the same owners as its more staid older sister the Square, which people appear to be abandoning for this...
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...
After more than two decades in business, a slew of beloved cookbooks in its name, and a host of successful alumni like Jamie Oliver and Hugh Fearnley-Whittingstall spreading its gospel, Rose Gray and...
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...
When superstar French chef Claude Bosi decided to move his 7-year-old Shropshire restaurant to London, the city’s gastronomes were beside themselves with excitement. Three years later, they’re still...
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...
A swank and convivial oasis for London’s movers and shakers, Le Caprice feels like an Art Deco clubhouse of sorts. It’s oxymoronically glamorous and understated, a combo that’s reflected in the...
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...
San Francisco’s Fifth Floor restaurant has a new menu designed by a new chef, David Bazirgan. His Mediterranean-influenced fare features local ingredients in tasting menus, a la carte, or bar menus...
The headquarters for power breakfasts, lunches, dinners, and teas, here stands an old-fashioned grand dining hall on the premises of a 1920s car showroom that became a Barclays bank. The menu reads...
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...
Before there was Auberge de Soleil the boutique resort, there was the restaurant, and it was one of the first Wine Country culinary destinations. Not much has changed—the setting is breathtaking and...
Like Ferran Adrià, to whom he is most often compared, Heston Blumenthal is one of the pioneers who have applied scientific theory to culinary practice. Dining at his Fat Duck is a more cerebral...
NoMI’s taste thrills are as revelatory as its views of Chicago’s skyline and impressive art collection. Christophe David, who trained at Taillevent in Paris, can go from a simple flight of pristine...
A darling of food critics across the country, Paul Kahan has opened three spots in Chicago. This, his first—a sleek boîte admired by design aficionados—remains the most serious. American haute...
Surprisingly, despite minimal formal training and his American roots, Daniel Rose has won over the Parisian gastronomes with his untraditional, whimsical food. He has just moved to larger quarters...
Rick Bayless—the country’s foremost expert on Mexican cuisine—holds court not close to the border, but up north in Chicago. For lovingly prepared gourmet renditions of authentic regional Specialties...
Chef Marc Vetri is a bit of a well-kept secret. His eponymous contemporary Italian eatery is a favorite among America’s top chefs, particularly those who also specialize in this sort of food...
Born in Lucca, Edoardo Baldi brings the Tuscan dishes of his childhood to the West Coast. He pays homage to his mother and grandmothers with homemade pasta, and the seasonally driven, immaculately...
Innkeeper extraordinaire, proprietor, and chef Patrick O’Connell is a stickler for seamless service and locally harvested raw materials. Here, in the Virginia countryside, he works with local...
Although Los Angeles and Wolfgang Puck aren’t the first things that come to mind when one thinks of steak, Cut proves they should be. Choose from U.S.D.A. Prime, American Wagyu, or its Japanese...
Refreshingly unusual and rich combinations--gingerbread and foie gras or rabbit and cocoa beans, for example—emerge from this Australian talent’s kitchen just off Wall Street in the Setai residential...
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. In...
Opened in 1976, L’Etoile recently came under new ownership: the brother-and-sister team of Tory and Traci Miller. Their two menus feature cuisine prepared with local and organic produce, meat, and...
Mathias Dahlgren, which opened in May 2007 in Stockholm’s Grand Hotel, is in fact two restaurants. Matsalen ("the dining room" in Swedish) seats 37 for dinner in a salon that combines velvet...
This Maine restaurant’s 18th-century farmhouse setting overlooks gardens and allows diners to gaze at the fleeting glories of the season while they feast upon them. Specialties: Elaborate entrées...
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 legs...
Al Forno is the rare establishment that remains refined without inhibiting the desire to pass plates, an urge that will prove irresistible after sampling the roasted cod wrapped in pancetta...
Proof on Main features American heartland food with a Tuscan accent. The restaurant has a cache of nearly 50 bourbons, including the rare Woodford Reserve Master’s Collection Four Grain and a 12-...
Menu items such as salade lyonnaise with foie gras hollandaise make the flagship restaurant of the Breakers resort in Palm Beach one of the finest eateries in the country. Specialties: The chef’s...

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