With a three Michelin star status, Pascale Barbot continues to apply his classic French training to a lighter, more health-conscious, Asian-i
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 yea
You couldn’t ask for a more perfect setting, here in the Luberon of Provence, among the lavender.
In the heart of Champagne—specifically the town of Reims—this magnificent, manor-based dining room with its old-world opulence is a legendary
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 downstai
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
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 e
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
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
Michael White is a formidable team when it comes to fine Italian dining.
Masa Takayama is an indisputable sushi virtuoso, and this is his concert hall where he performs etudes in toro, sea urchin, or whatever premi
With food, as with everything else, simplicity, done correctly, is unbeatable.
The quintessential 1930s New York City chophouse has been restored to its former glory and then some.
Refreshingly unusual and rich combinations--gingerbread and foie gras or rabbit and cocoa beans, for example—emerge from this Australian tale
Innkeeper extraordinaire, proprietor, and chef Patrick O’Connell is a stickler for seamless service and locally harvested raw materials.
Chef Marc Vetri is a bit of a well-kept secret.