Dean Fearing is considered a father of Southwestern cuisine, and his eponymous Dallas restaurant, located inside the Ritz-Carlton, has been going strong since 2007. It thrives on community and fosters a neighborhood atmosphere, and every dish is plated with sharing in mind. Expect dishes like celtuce with kombu and finger lime, and lamb in diverse preparations with shelling bean, fennel and Jimmy Nardello pepper. Under the auspices of James Beard Award-nominated executive chef Lee Wolen, Boka is serving refined and comforting seasonal American fare in a warm and elegant dining room. The stunning modern dining room is a perfect setting for both an a la carte and tasting-menu experience. Jackets are recommended, and the soaring dining room, with its white tablecloths, well-spaced tables and air of luxury, is the height of Seattle fine dining. If you can spare the expense and are able to get a reservation, it’s one of the restaurants you absolutely need to visit. This is an extremely friendly wine made by an extremely friendly person! Highlights include tortellini in brodo with rabbit mortadella; robiola risotto with pepper gastrique; and the restaurant's most famed culinary contribution, ricotta gnocchi with black truffle in a creamy parmesan sauce. One item that never leaves the menu? Sign up for our newsletter to receive insights and advice from our travel experts. Under the guidance of chefs Riad Nasr and Lee Hanson, New York’s Frenchette has become one of the city’s most popular dining spots and picked up the James Beard Award in 2019 for Best New Restaurant. Whatever genre they set their sights on (2020 brings the cuisine of Tokyo, Mexico City and a tribute to England’s famed Fat Duck) isn’t just faithfully replicated, it’s usually improved upon. The best Cantonese restaurants in Hong Kong. His expertise has earned the restaurant two Michelin stars, the AAA Five Diamond Award and a host of other honors. Expect dishes like crispy crab claws with hot sauce mayo, rockfish with sweet potato puree, and cobia with rice porridge and roasted cauliflower. This historic restaurant was revolutionary when it opened due to its stunning architecture and trailblazing menu of upscale Northwest cuisine. Kostow’s team has built relationships with local artisans, growers and foragers and there’s also a 3.5-acre garden on-premises for growing produce. O’Connell was awarded the 2019 James Beard Lifetime Achievement Award, and the Inn is the longest-tenured Forbes Five-Star restaurant in the world. Open since 1997 in Baltimore, chef Cindy Wolf’s and restaurateur Tony Foreman’s Charleston has been the go-to destination for well-to-do Marylanders for more than two decades. Its pantheon of executive chefs — including Emeril Lagasse, Paul Prudhomme and now James Beard Award winner Tory McPhail — have firmly cemented Commander’s Palace as one of America’s best restaurants for celebrating a special occasion. Commander’s Palace has been going strong in New Orleans since 1893, but it fully came into its own when the Brennan family took it over in 1974. Charly pours all of his passion and energy into his wines, making for a truly charming find! The menu sounds pretty basic — foie gras empanada, truffle tree, clams in escabeche — but these dishes are anything but. Palm Beach County is the north end of the Miami metroplex and is a very popular vacation destination. With legendary restaurateur Danny Meyer running the show and James Beard Award winner Michael Anthony in control in the kitchen, New York’s renowned Gramercy Tavern continues to excel at serving refined American cuisine 26 years after opening. It’s classic New York, classic French and an absolute must-visit. Fat Rice, in Chicago’s Logan Square area, serves expertly prepared dishes inspired largely by the cooking of Macau. She turns seasonal, locally sourced ingredients into memorable French-inspired dishes like leeks vinaigrette with Matsutake mushrooms and Asian pear or a whole roast chicken for two with wild rice pilaf and roasted cauliflower sauce. When you do get in, expect to be served a cutting-edge tasting menu of courses including fried tapioca with parmesan and passionfruit, mustard creme brulee, and avocado sushi with salt cod cream. The Best Restaurants in Los Angeles Right Now From takeout and delivery to outdoor dining. Venezuela-born chef Enrique Limardo’s Seven Reasons in Washington, D.C. serves pan-Latin fare inspired by his travels to Peru, the Amazon and the Caribbean. Perhaps you will find some more words to add to the list when you enjoy your first sip? These 101 restaurants serve food that’s thoughtful and thought-provoking, and they also have a dining room and a level of service that suit the quality of what's on the plate, a good beverage list and a true sense of personality, imagination and consistency. Discover new restaurants and where to find the best food in Miami. The lively and casual Cotogna is the San Francisco sister restaurant to chef/owner Michael Tusk’s Quince, and the open kitchen is serving up a daily-changing menu of rustic Italian-influenced meats, fish, pastas and wood-oven pizzas. The restaurant is inspired by the local neighborhood gathering places of Italy’s sub-Alpine Friuli-Venezia Giulia region with a slightly more formal vibe that has racked up three James Beard Awards. Led today by chef de cuisine Richard Lee, Saison in San Francisco focuses its kitchen around a blazing wood fire, in which fresh seasonal ingredients sourced from local fishermen, hunters, gatherers, ranchers and farmers are simply prepared with expert precision. The menu notes that it takes an hour to prepare, but it’s well worth the wait. Chris Newman may be my friend, but he is also a highly esteemed wine maker. Chez Panisse in Berkeley, California, still reigns as one of the most influential restaurants in American history. Chef Christopher Kostow’s three-Michelin-starred Restaurant at Meadowood is Napa Valley’s premier dining experience, serving a daily-changing tasting menu of simply prepared local, seasonal ingredients on the grounds of a sprawling luxury resort. The Chicago restaurant has two Michelin stars, serving fine dining dishes like acorn squash with sunchoke mole, maple and lime; smoked hamachi with chicken and golden caviar; and wagyu with smoked soubise, beet, barbecued eel and apple. Every night, the eight- to 10-course tasting menu features vegetable-driven dishes highlighting the season’s produce, much of which is grown on a Bolinas, California, organic farm exclusively for Tusk. Burgundy is synonymous with wine.Some of the best wines in the world come from my home in this quaint region—as do some of the most expensive. Eat in Le Bernardin’s modern dining room against a backdrop of painted waves and enjoy dishes from the chef’s tasting menu like warm langoustine with seaweed-mushroom salad and dashi broth; sauteed Dover sole with almonds, chanterelles and soy-lime emulsion; and barely cooked Faroe Islands salmon with black truffle pot-au-feu. José Andrés is the king of Spanish food in America, bringing diners authentic ingredients and preparations in the traditional and avant-garde modes. In a succession of 28 to 30 dishes served in four courses, diners can expect delicate and ultra-luxe creations like squab consomme with port, foie gras, king oyster mushroom, pumpkin seeds and black truffle, and a tasting of Pennsylvania rabbit with green olives, braised leg ravioli and Brussels sprouts. There are only 22 seats and eight tables at James Beard Award-winning chef Dominique Crenn’s three-Michelin-starred flagship Atelier Crenn, where guests drop $345 on advance reservations in order to experience her acclaimed multi-course modernist tasting menu. The atmosphere is upbeat and lively, fresh pasta is made in full view of diners throughout the day, and guests can spot barrels that are aging balsamic vinegar in the traditional fashion. The vineyard is now run by the son, David. In 2008, chef David Chang opened a simple counter with a handful of stools and chefs preparing a constantly changing tasting menu inspired by the tradition of Japanese kaiseki in full view of the diners. Surprises are the name of the game at Komi, an upscale, modern Greek restaurant in Washington, D.C.’s Dupont Circle. Chef Andrea Reusing’s Lantern is an Asian-influenced Chapel Hill, North Carolina, restaurant with a strong priority for using local ingredients and has won widespread recognition. Today, diners hoping to enjoy the multi-course, $255, two-and-a-half-hour, daily-changing tasting helmed by Momofuku veteran chef Sean Gray will thankfully find dishes that sound simple on the menu — “wagyu - foie gras,” “duck - celery root, calamansi,” “butternut squash - black truffle” — that are anything but simple in execution. Vongerichten’s signature “Egg Caviar,” a lightly scrambled egg topped with whipped cream and osetra caviar, is a must-have. The menu changes daily, but expect dishes like langoustine tartare fleischnecke, aged duck breast smoked in hay and a savory kugelhopf (a type of cake) with chive fromage blanc. Inspired by Louisiana’s Cajun and Creole culinary traditions, they’re sourcing many ingredients from local farms and purveyors and turning them into cravable, unabashedly NOLA dishes like crawfish pie with basil mayo and the namesake cochon (a seared patty of pulled slow-roasted pork) with cracklins and pickled peaches. Representative items from executive chef Andy Doubrava's menu include Autonomy Farms chicken with hot honey and California pecans, and Channel Islands rockfish with sugar snap peas and carrot curry. Located inside a 1938 Art Deco Greyhound bus terminal, The Grey is speaking Southern in a completely new language via dishes like sunflower seed hummus with cauliflower and chimichurri; sheepshead with chow chow, lemon and jalapeno; and smothered quail with blackening spice, Creole sauce and grit cake. Try some of the most famous New Orleans dishes, like turtle soup or pecan roasted Gulf fish, and be sure to finish with chef Tory’s famous Creole bread pudding souffle. All of the above? Honorable mention goes to Cochon Butcher, the hybrid meat and housemade charcuterie market, incredible sandwich shop and wine bar located right next door. If you opt for the tasting menu, expect dishes like smoked black cod with apple and horseradish, and lamb with polenta, squash, broccoli rabe and wild mushroom. Many consider Le Coucou to be a legitimate paradigm-shifter. Follow up with chicken-fried bacon with sawmill gravy and Gulf red snapper with collard green spaetzle. Gary Danko has received accolades from the likes of the James Beard Foundation and Michelin since he opened his eponymous 75-seat San Francisco wharf-area restaurant in 1999. Sample such items as chili prawns with garlic and fermented black bean; stir-fried rice noodles with shrimp, char sir pork, tofu and egg; and traditional Macanese “fat rice” loaded with meats, seafood and sausages. If you snag a table, you can expect honest, expertly prepared traditional Italian fare like white radicchio with robiola and hazelnuts, tonnarelli cacio e pepe, fried rabbit with rosemary and garlic and Sicilian meatballs with pine nuts and raisins. It's easily one of the top Mexican restaurants in the country. Unfortunately, Ryan Hidinger died in 2014. The Catbird Seat is an informal, 22-seat, U-shaped marble counter in the heart of Nashville, Tennessee. Chef Blaine Wetzel has been at the helm of The Willows Inn on Washington’s remote Lummi Island (about 30 miles from the Canadian border) since 2010, and in that time he’s turned it into a true fine-dining locavore destination, showcasing the bounty of the small island, and has also taken over the circa-1910 inn the restaurant is connected to. There is also a wine cellar of more than 2,500 bottles to choose from. There’s a tasting menu that changes regularly and there are no clues as to what might be on it until diners arrive. At O Ya, chef Tim Cushman brings innovative sushi and new-Japanese fare to his menu with imagination and flair in an understated dining room whose simplicity belies the complexity of flavors on the plate. Expect modern American cuisine featuring masterful technique and deft mixes of texture and flavor — alternately playful, straightforward and serious. There’s an emphasis on regional, heritage ingredients, which are put to good use in dishes like stone-ground baked grits with country ham and mushrooms, or veal tenderloin with roasted Jerusalem artichokes. THE DAILY MEAL ® IS A REGISTERED TRADEMARK OF TRIBUNE PUBLISHING. The chef? At Alinea, you never quite know what you’re going to be served, but a paradigm-shifting experience is all but guaranteed. Order the slow-cooked carnitas, traditional tortilla soup and the much-heralded lamb barbacoa braised in garlic and chiles then slow-roasted in agave. A true Washington landmark, Canlis has been open in Seattle since 1950, serving fresh, seasonal dishes. Chef Eric Lees has taken over Chicago’s iconic Spiaggia with a steady hand. Here are my favourites: I love white wines from the Mâconnais region and spouses Corinne and Olivier Merlin plus Dominique Lafon are icons in the trade. Just be prepared to shell out — it’s one of the most expensive restaurants on Earth. The regularly changing menu is fun, accessible and seriously inspired. Chef Laurence Jossel works with his team to create a menu that changes weekly, but representative dishes include wood baked white beans with feta and oregano pesto, Dungeness crab (which you absolutely need to try when you’re in Northern California) with garlic potatoes and grilled lemon, and rotisserie herb chicken with romanesco and ricotta. Lauded as one of the best restaurants in Asia, ... all of which can be washed down with an impressive selection of wines from France's Burgundy and Bordeaux regions. Those menus change daily, but expect super-refined dishes like slow-cooked filet of Montauk John Dory with mousse de crevettes, wilted bok choy, pickled salsify and yuzu emulsion. But this restaurant is so much more than that: these dishes are executed perfectly, with the precision and technique of a fine-dining chef. Husk in Charleston, South Carolina, celebrates heirloom indigenous Southern products like no other restaurant can. This wine is the jewel in Benjamin Leroux’s crown! The menu at Chicago’s three-Michelin-starred Alinea, which trailblazing chef Grant Achatz and business partner Nick Kokonas opened in 2005, can sometimes sound deceptively simple and opaque (“Contrast | Osetra, Sesame, Yogurt,” for example), but what shows up on the plate is guaranteed to be dazzlingly good and unlike anything you’ve ever tried before. The prix fixe menus feature dishes including sea urchin with black bread crostini and sea trout crispy sushi, langoustine with buckwheat crepe and an herbal kombu broth, and slowly roasted carrot with red coconut curry. One bite of bucatini cacio whey pepe with four peppercorn blend or skate schnitzel with tricolore polenta will leave diners understanding this restaurant’s greatness. There’s also a bar there that’s up there with America’s best cocktail bars. If it’s not Southern, they won’t cook with it, not even olive oil. The menu is primarily composed of small plates. The legendary Birmingham, Alabama, restaurant Highlands Bar & Grill was focusing on local and sustainable ingredients before anyone coined the phrase “locavore.” Opened by chef Frank Stitt in 1982, the restaurant features a daily-changing menu that’s based on what’s fresh and in-season, from regional specialties shad roe and soft shell crabs in early spring to shell beans and okra in the summer. The arrival of an outpost of New York's 144-year-old Old Homestead Steakhouse at Caesars Palace joins the two while simultaneously taking steakhouse fare to the next level. Jean-Georges Vongerichten is one of the few chefs in New York City with the distinction of four stars from The New York Times. Imaginative cocktails and a large selection of Israeli, Palestinian, Lebanese and Turkish wines complete the picture. Relaxed, approachable, and one of the city’s best restaurants since opening in 2003, Charleston, South Carolina, gem FIG serves seasonally inspired food using locally sourced, sustainable ingredients. Nopa, a 2019 James Beard Award nominee for Outstanding Restaurant, specializes in simple fare made with seasonal ingredients from local producers and cooked in a wood-fueled fire. Atlanta’s Staplehouse started as an underground supper club in 2009 run by husband and wife Ryan and Jen Hidinger. Located inside a historic 19th-century building in New Orleans’ Central Business District, the warm and inviting dining room at August is the perfect setting for contemporary fare that’s as much inspired by French cuisine as Creole. Delfina, which opened in San Francisco in 1998, helped redefine the term “Cal-Italian” to mean restaurants that use local, seasonal ingredients to craft Italian-inspired fare. 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