Executive chef Andy Martin offers progressive French dining in a three-course prixe fixe meal, featuring main courses such as duroc pork on rosemary, vegetable truffle terrine and kimchi, in addit
Set in the barn of a 1860s homestead, the White Barn Inn has a menu that changes weekly but might include lobster prepared with a Cognac coral butter sauce or dressed in white-truffle-and-white-wi
Evenings at the Herbfarm, a restaurant located 20 minutes from downtown Seattle, begin with Oregon sparkling wine—a bubbly launch into a four-hour, nine-course feast
After distinguishing the kitchens of such Northern California institutions as Charles Nob Hill, Aqua, and the French Laundry, executive chef Ron Siegel now perfects his classic French style at the
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
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.
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
Located two blocks from the White House, in the newly renovated St. Regis Washington, D.C., Adour fast became a favorite among the capital’s power elite.
Chef Michael Mina’s 14th restaurant anchors the eastern edge of Hollywood’s Sunset Strip, and offers a party-style array of small plates (popcorn with black truffle butter, Maine lobster rolls), a
Named for the Super Tuscan wine that the Frescobaldi family of Florence, Italy, produces in partnership with the Mondavi family of Napa Valley, Luce draws on three distinct cultural influences—Nor
Alain Ducasse promised that Adour, which he named after a river in the region of France where he was raised, would emphasize wine and would not lock diners into a marathon-length meal if they did
French chef Alain Ducasse would never permit mediocrity in any of his establishments; Le Jules Verne, located 410 feet above Paris on the second platform of the Eiffel Tower, is no exception.
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
BONUS:
