Renowned French-born Hubert Keller is one of America’s most respected chefs, and yet he is probably best known for serving the world’s most expensive burger at his Las Vegas restaurant—black Périg
One of the best examples of San Francisco fine dining from one of the city’s best chefs, Traci Des Jardins, who has a serious knowledge of French technique that she applies in a fresh, regionally
Renowned for her out-of-this-world roast chicken, among other things, Judy Rodgers opened the doors of this local favorite over 20 years ago—before the Mission District was the hip food magnet it
One of the Seine set's favorites, Hélène Darroze crossed the Channel to bring her disciplined and precise example of French gastronomy to the denizens on the Thames.
This be-all and end-all of French dining opened in 1946. It remains the gold standard.
L’Arpège can make an all-vegetable menu seem as substantial as one that features meat or fish dishes.
With a three Michelin star status, Pascale Barbot continues to apply his classic French training to a lighter, more health-conscious, Asian-influenced cuisine.
Whether it’s the ideal roasted chicken or a gargantuan côte de bœuf you’re after, this is a Parisian tradition that, even after almost 90 years, never gets tired.
You couldn’t ask for a more perfect setting, here in the Luberon of Provence, among the lavender. At this airy, modern-rustic getaway, the food matches the caliber of the surroundings.
In the heart of Champagne—specifically the town of Reims—this magnificent, manor-based dining room with its old-world opulence is a legendary place to eat.
With this, his black-laquered jewel box on the left bank, Joël Robuchon reinvented counterside dining for sophisticates and gastronomes.
France's culinary superhero lives to push the envelope, deliciously.
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
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 her tranquil West Village boîte, chef Anita Lo applies her French training to global ingredients in surprising ways.
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.
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.
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
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
Michael White is a formidable team when it comes to fine Italian dining.