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
Dishes at chef Bill Telepan’s 110-seat restaurant on Manhattan’s Upper West Side are a work of art, exemplified by an appetizer of hen of the woods mushrooms, which are arranged diagonally around
Clio’s chef, Ken Oringer, is known for artfully pairing untraditional tastes and turning a meal into an adventure.
Michael Cimarusti’s genius lies in is his finely nuanced understanding of seafood, showcased in exquisite dishes that bring out its natural delicacy.
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.
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.
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
Chef Grant Achatz's first restaurant is one of the most ambitious and original in the US.
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
Chef-owner Frank McClelland serves 70 diners in three rooms in this 127-year-old three-story townhouse in Boston’s Back Bay neighborhood.
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.
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
Anita Lo’s beloved Greenwich Village restaurant Annisa is back on track after a closing as the result of fi