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.
Innkeeper extraordinaire, proprietor, and chef Patrick O’Connell is a stickler for seamless service and locally harvested raw materials.
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 resident
The quintessential 1930s New York City chophouse has been restored to its former glory and then some.
With food, as with everything else, simplicity, done correctly, is unbeatable.
Michael White is a formidable team when it comes to fine Italian dining.
The Last Man Standing of traditional, formal French restaurants in New York City, La Grenouille’s staying power is as much the result of the gorgeous, well-cared-for interior as of its immaculate
A study in timeless elegance, this Mid-Century Modern institution was designed in 1958 by Mies van der Rohe and Philip Johnson, who are also responsible for the Seagram’s building in which the res
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.
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.
In her tranquil West Village boîte, chef Anita Lo applies her French training to global ingredients in surprising ways.
Surprisingly, despite minimal formal training and his American roots, Daniel Rose has won over the Parisian gastronomes with his untraditional, whimsical food.
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.
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.
Rick Bayless—the country’s foremost expert on Mexican cuisine—holds court not close to the border, but up north in Chicago.
Born in Lucca, Edoardo Baldi brings the Tuscan dishes of his childhood to the West Coast.
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.
You haven’t been to L.A. until you’ve had the Ivy experience. It’s an extension of a Hollywood exec’s office, where deals are born or closed. The food stands up to the high-profile scene.
An all-American Beverly Hills staple, this is where old-school insiders go for their lunchtime red-meat fix.
José Andrés is a veritable Willy Wonka of the savory; he combines diverse global influences and techniques to present some of the most creative tapas around, including a deconstructed Caesar salad
Owner-chef Suzanne Goin is known as much for her informal, family-friendly Sunday suppers as for her thoughtful, complex layering of flavors—scallops share a stage with kabocha squash, bacon, gold
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 t
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
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
A swank and convivial oasis for London’s movers and shakers, Le Caprice feels like an Art Deco clubhouse of sorts.
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.
The combination of restaurateur Danny Meyer and chef Daniel Humm is electric. The former is a master of hospitality, the latter of culinary alchemy.
Diners who embark on the tasting menu at Michael Mina’s flagship select a primary ingredient for each course.
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.
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.