Fine Dining

Curtis Duffy knew at a young age that he had a passion for cooking: a middle-school home-economics class sparked his tremendous love of the kitchen. After completing culinary school in Ohio, he...
Growing up in the beachside community of Dana Point, Calif., Justin Devillier spent blithe summers on the Pacific fishing for yellowtail and albacore; in the fall and winter he would dive for...
A native son dedicated to the culinary riches of southern Louisiana, John Besh has set the benchmark for fine dining in New Orleans—a town whose very identity is bound to its food. His flagship...
Located in the heart of South Beach, Bâoli Miami has imported the trademark sophistication of France and seamlessly merged it with Miami’s unique vibrancy and international flair. Despite the often...
Master chef John Besh nominated Justin Devillier for Robb Report 's 2016 Culinary Masters Competition.
Master chef Curtis Duffy nominated Lee Wolen for Robb Report 's 2016 Culinary Masters Competition.
Master chef Barbara Lynch nominated Patrick Campbell for Robb Report 's 2016 Culinary Masters Competition.
Master chef Norman Van Aken nominated Phillip Bryant for Robb Report 's 2016 Culinary Masters Competition.
Master chef Michael White nominated John Becker for Robb Report 's 2016 Culinary Masters Competition.
Master chef Christopher Kostow nominated Kim Floresca and Daniel Ryan for Robb Reprot 's 2016 Culinary Masters Competition.
The outdoor venue will offer a range of vintages and a menu of decadent bites to complement them.
Chefs Eric Ripert and José Enrique will also heat things up at the four-day feast in Puerto Rico…
Chef Alfred Portale of Gotham Bar and Grill pays tribute to the French and Italian rivieras…
Enrique Olvera, recognized as Mexico’s leading chef, and the dean of Oaxacan cuisine, Alejandro Ruiz, will combine their extraordinary culinary talents on July 24, 2015 for a "Supper Club" at avant...
Multiple Michelin-starred chefs and wines from Domaine de la Romanée-Conti will be in attendance…
The restaurant features locally sourced menu items and gorgeous views of the Seattle skyline...
Mandarin Oriental, Las Vegas is delighted to announce that Wine Director William Costello has been named Master Sommelier in North America. Mr. Costello is only one of 147 professionals to hold the...
FREE PREVIEW: Bâtard is among Robb Report’s 2015 Best of the Best selections…
Part of a larger renovation at the hotel, the new Le Miyako has added a teppanyaki table...
This summer, acclaimed chefs from around the globe will swap restaurants to create one-of-a-kind dinners in a unique and innovative culinary experiment sure to dispel the notion that there can be too...
For National Cheese Day, June 4, Sofitel New York has partnered with famed Murray’s Cheese to open une petite fromagerie from 4 to 8 p.m. in the hotel’s signature restaurant, Gaby Brasserie Française...
Where the Sea of Cortez and the Pacific Ocean meet, Mexico’s Cabo San Lucas will become a culinary confluence when the Resort at Pedregal serves up its fourth annual Art of Taste Food and Wine...
A celebration of high-profile dinners, interactive cooking classes and culinary experiences, the series of events features some of today's top chefs coming together to cook, teach and entertain in an...
Named as Best Culinary Cruise Line by Saveur magazine for the past two years, Seabourn has turned up the heat on its competition once again by pairing with the Michelin three-star chef Thomas Keller...
The bistro is a tribute to the meals prepared by Italian mothers and grandmothers everywhere.
Marcus’ welcomes guests with a globally influenced menu and a modern art-filled setting.
From June 19 to 21, the Cloister at Sea Island in Georgia will showcase its southern hospitality with the Southern Grown Festival . A tribute to the region’s culture, cuisine, and music, the three-...
The 26,000-square-foot Nobu Doha dishes out a fusion of Japanese and Arabian Gulf delicacies in grand style.
The heart of Napa’s three-Michelin-star restaurant gets a makeover.
Following the winter menu—Dining In Progress, which tracked the evolution of fine dining—the spring menu upholds the overall focus on “progress” as a guiding-theme for the year’s series of tasting...

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