Since opening Momofuku Ko in New York’s East Village in 2008, chef David Chang has been called erratic, intense, and original.
Over the years, Sirio Maccioni, who opened Le Cirque in 1974, has always allowed his young chefs—among them Daniel Boulud, David Bouley, and pastry master Jacques Torres—to modernize haute cuisine
The combination of restaurateur Danny Meyer and chef Daniel Humm is electric. The former is a master of hospitality, the latter of culinary alchemy.
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
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.
Chef-owner Frank McClelland serves 70 diners in three rooms in this 127-year-old three-story townhouse in Boston’s Back Bay neighborhood.
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
Michael Cimarusti’s genius lies in is his finely nuanced understanding of seafood, showcased in exquisite dishes that bring out its natural delicacy.
Anita Lo’s beloved Greenwich Village restaurant Annisa is back on track after a closing as the result of fi