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
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 t
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.
Since opening Momofuku Ko in New York’s East Village in 2008, chef David Chang has been called erratic, intense, and original.
Chef Grant Achatz's first restaurant is one of the most ambitious and original in the US.
Michael Cimarusti’s genius lies in is his finely nuanced understanding of seafood, showcased in exquisite dishes that bring out its natural delicacy.
Chef Georges Perrier opened Le Bec-Fin in 1970, and 40 years later, the restaurant still maintains its French fare and intimate ambiance. Signature dining options include the Grande Degustatio
Chef-owner Frank McClelland serves 70 diners in three rooms in this 127-year-old three-story townhouse in Boston’s Back Bay neighborhood.
Missy Robbins has adeptly taken over the kitchen at this contemporary Italian restaurant that now, in addition to its downtown location on Madison Square Park, has a larger uptown presence overloo
Executive chef Truman Jones has composed a cuisine he calls "California rustic elegance," featuring organic ingredients from local farms and from the property's private garden.
Michel Richard’s witty trompe l’oeil creations—like a room-service tray covered with desserts that resemble eggs, bacon, buttered toast, and hash browns—taste as good as they look.
The dining experience at this unprepossessing roadhouse is unlike that at Thomas Keller’s flagship establishment, the French Laundry.
In 1918, Arnaud Cazenave opened his New Orleans restaurant, which is the birthplace of oysters Bienville, a dish that includes shrimp, green onions, mushrooms, and white wine.
Charlie Trotter is renowned for creating elaborately prepared dishes: His nightly multicourse vegetable menu could include a pyramid of Brussels sprouts covering Italian chickpeas and shaved black
CityZen’s setting is as sleek and dramatic as its name suggests, and Eric Ziebold’s six-course tasting menu, featuring modern American cuisine, is impeccable.
Clio’s chef, Ken Oringer, is known for artfully pairing untraditional tastes and turning a meal into an adventure.
Mario Batali’s showplace restaurant features high-luxury Italian on the fringe of Manhattan’s Meatpacking District.
When culinary innovator Thomas Keller purchased a restaurant that was operating in a century-old Napa Valley building in 1994, he kept its unusual name, which refers to a French steam laundry that
Jean Georges Vongerichten has honed a style of contemporary French cuisine that showcases aromatic, but not heavy, broths and sauces. Many dishes are assembled table-side.
Meals at the 12-table Aubergine begin with Champagne and an amuse bouche and proceed through an odyssey of full-flavored courses that are not much larger.
Anita Lo’s beloved Greenwich Village restaurant Annisa is back on track after a closing as the result of fi
Chef Ray Garcia of FIG in Santa Monica, California, is fast becoming known for more than just his cooking.
Masa Takayama, the Michelin three-star chef and master behind New York’s artisanal sushi bar Bar Masa, has opened a two-prong dining venue in the ARIA Resort & Casino in Las Vegas’ City Center
For nearly three decades, the Restaurant at Auberge du Soleil (www.aubergedusoleil.com) in Napa Valley has consistentl
Pierre Gagnaire, the Michelin three-star chef with an eponymous Parisian restaurant and head chef at Sketch in London, has opened Twist by Pierre Gagnaire in Las Vegas’ City Center—his first Ameri
To be won over by a small ball of rice might sound preposterous.
Critics and assorted culinary pundits cite chef Tom Colicchio’s Craft as a restaurant that altered the way we ate when it opened in 2001.
Before the flight of courses begins, the truffle butter that accompanies the bread service will endear you to SHO Shaun Hergatt and raise your expectations for the excellent meal to come.