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
Since opening Momofuku Ko in New York’s East Village in 2008, chef David Chang has been called erratic, intense, and original.
At his spot at the Palazzo, Charlie Trotter lets his hair down. This sense of fun is reflected in the space itself.
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.
The seafood at Chicago's L20 can be experienced in a four-course prix-fixe menu or a tasting menu.
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
Just around the corner from Beijing’s Tiananmen Square, one finds a very Western boîte from the French-cuisine powerhouse Daniel Boulud.
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
Chef Douglas Keane's menu uses local ingredients—plums from Santa Rosa, farmhouse cheeses from Sonoma—to world-class effect.
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
Carnevino, located inside the Palazzo hotel in Las Vegas, is Mario Batali’s 13th restaurant and first steak house.
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.
Mathias Dahlgren, which opened in May 2007 in Stockholm’s Grand Hotel, is in fact two restaurants.
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