Chosen as one of the 10 Best New Restaurants in America in our annual restaurant issue!
Chef Michael Tusk takes Bay Area signatures (wild nettles, Dungeness crab, Meyer lemon) and weaves them into light pastas, such as tagliatelle with morel mushroom and celeriac foam. En savoir plus .
Try a variety of nostalgic menu items like abalone, Dungeness crab, and the Gold-Rush-era Hangtown Fry, blending local eggs and bacon with fried oysters. En savoir plus .
Check out the Bazaar by José Andrés. Settle into a Philippe Starck banquette, order a Philly cheesesteak w/ a side of acorn-fed Belotta ham and wash it all down w/ a Martini w/ sphericized olives. En savoir plus .
This small spot has one of the city's best beer selections. Butter beans and bacon on bread, and beef stew pair well w/ 25 globe-spanning brews, some pricey enough to inspire sipping not guzzling. En savoir plus .
Chosen as one of the 10 Best New Restaurants in America in our annual Restaurant issue. En savoir plus .
Eat: The Double-Double, as in: double the meat, double the cheese.See: Everyone (incognito stars like a drive-through). En savoir plus .
Crispy fried chicken with ice cold beer can’t be beat. This gastropub has exceptional versions of both: lots of locally brewed stuff on tap and twice-fried chicken with a spiced-honey drizzle.
Get in line early: Baker Chad Robertson (and co-owner Elisabeth Prueitt) take the bread out of the oven around 5:00PM, Wed-Sun. Can't get to the bakery? Pick up their amazing new book, Tartine Bread. En savoir plus .
Every week the lobster meat for this food truck is driven down from Maine by its owners to ensure its freshness, a crucial factor in making a superior roll. Enojy! En savoir plus .
Join us at Vegas Uncork’d presented by Bon Appétit on May 6 and get lost in translation as you’re transported to Tokyo for an evening designed to evoke the hip, urban culture of Japan. En savoir plus .
Eat: The Office Burger, with caramelized onion and bacon compote, Gruyère, Maytag blue, and arugula.See: Brooke Shields, Owen and Luke Wilson, Jake Gyllenhaal. En savoir plus .
After the success of the Cork Wine Bar, Diane Gross and Khalid Pitts opened this wine shop/take-out hybrid. The garlic-and-herb marinated fried chicken is perfect as a picnic centerpiece, hot or cold.
Here you'll find some 20 Belgian, German, & domestic beers on tap & the same number of inventive sausages. Round out your order w/ a Filipino Maharlika-it's sweet & savory w/ a snappy natural casing. En savoir plus .
Many love Fridays, when the owners, who also own nearby wine bar/restaurant Rustic Canyon, serve fried Jidori chicken.
Just off the gaming floor of Caesars Palace, executive chef Li Yu has cooks demonstrate turning a ball of dough into hundreds of noodles using a technique perfected in China. En savoir plus .
The rooftop garden of this funky spot produces tomatoes, brussels sprouts, peppers, carrots, and heirloom lettuce—much of which finds its way onto brick-oven pizzas and other Italian-inspired dishes.
Eat: The Umami Burger, a custom blend of beef, topped with roasted tomatoes and a Parmesan crisp. See: Kelsey Grammer, Joe Jonas, Ashton Kutcher. En savoir plus .
Some argue that fried chicken is best enjoyed while sitting on a park bench on a summer’s day. Test that theory at this take-out window, where the chicken is paired with waffles or biscuits.
At chef Jose Garces's upscale pub, order the eight-ounce Village Burger served on a sesame roll with house-made Thousand Island dressing.
Rick Bayless' counter spot specializes in tortas (think Mexican sandwiches), churros, and after 3:00 p.m., incomparable caldos—soups filled with short ribs, pork carnitas, or wood-roasted chicken. En savoir plus .
There may be better steaks in NY, but no steakhouse can equal this 1885 Herald Square stalwart. The bar mixes up one of the city's best Manhattans. En savoir plus .
Order a glass of Gaja Barbaresco to pair with the complimentary parmesan served while you peruse the menu.
Set in the cobblestone courtyard of an erstwhile factory in Queens, this spot holds up to 1,800 guests who come for 20-plus European and American brews on tap, plus hamburgers, sausages, even sushi. En savoir plus .
Chef Blais's cooking tends to be experimental—so at his "fine dining between two buns" eatery, toppings include smoked mayo as well as kimchi & green tomato ketchups.
This morning hangout spot has a global breakfast menu with free-range and locally sourced ingredients whenever possible, and extra-strong coffee. En savoir plus .
After a two-year hiatus, this much-loved southern-inspired Williamsburg restaurant has returned in a new, bigger location to serve arguably the city’s best fried chicken.
The organic Steak House BLT, Sweet and Spicy, and Peppercorn Crust burgers are cooked in specially made coal-fired 1,000-degree ovens, then topped with locally grown veggies.
