There's some kind of madness going on here, with such witchy-sounding ingredients as Job's tears, passion-fruit powder, and rose-onion pickle. En savoir plus .
Cassia serves chilled-seafood towers brimming with items like oysters, snow-crab claws, raw scallops paired with peas and ham, and giant prawns marinated in chile, garlic, and Vietnamese hot sauce. En savoir plus .
Mimi is an enormously sexy, deeply Parisian-feeling place, a spot where three or four bottles of wine seem to effortlessly disappear. En savoir plus .
There is something lurid and Vegas-like about the two women making pasta on an elevated stage behind the bar at Monteverde, the Italian restaurant in Chicago's West Loop. En savoir plus .
The place is named for the marinated skewers found in Moorish Spain, here served with either lamb or chicken thighs, in kebab form or as Sub Moruno sandwiches. En savoir plus .
Mud Hen Water offers at-once familiar and befuddling dishes—from chunks of meaty breadfruit tossed with fermented black beans to opah wrapped in banana leaves and put to steamy sleep in the coals. En savoir plus .
Crenn, in its petit form, strips the tasting menu of its overbearing gravitas and allows you to experience instead the pleasure of being in a chef's hands. En savoir plus .
Shared dips, pickles, and other mezes sit at the literal and figurative center of the menu, overshadowed only by the steaming, pillowy discs of freshly baked pita that flow from the wood-burning oven. En savoir plus .
If you've been trained by the excesses of other tasting menus to shudder at the term, give one of Smith's five-course menus a chance. En savoir plus .
Owners Anthony Myint and Karen Leibowitz have earnestly turned their attention to radical environmental sustainability. En savoir plus .
Like the museum it's attached to, and the High Line overhead, the restaurant is airy and sunny, filled with a happy mélange of tourists, art types, and locals. En savoir plus .
Witness a pancake of beef tartare tangled with Cheddar cheese and chestnuts, and a “potato Darphin” with uni and jalapeño, a latke in the grips of a hallucination. En savoir plus .
