MARY SQUILLACE

The art and science of better beef.

The rise of fatty, delicious—and sometimes misunderstood—wagyu beef.

Acclaimed chefs, butchers and purveyors offer their advice on beef.

The grand cathedrals of dining in one of the world culinary capitals.

In the little red guide’s home country, these are the establishments it deems to have “exceptional cuisine that is worth a special journey.”