This quick-service fish shack is run by former Hell’s Kitchen contestant Tony D’Alessandro. Standout fish is fried to order, burgers are made from Angus beef and the fries are larded with foie gras. En savoir plus .
We have a hard time moving away from signatures like the heirloom apple salad and the egg-and-ricotta raviolo, but it’s worth it to try the specials (marinated beef tendon salad recently blew us away) En savoir plus .
Upscale touches include Kobe brisket and a slab of “competition” ribs that goes for about 35 bucks. We prefer the standard spare ribs, which are tender, smoky and sport a slightly sweet rub. En savoir plus .
There are a few here for a Top Chef sighting, but most seek the chef’s flavors. Don’t leave without taking risks: roast goat neck? Foie gras for dessert? Izard is evolving how ingredients are seen. En savoir plus .
In Homaro Cantu's restaurant, past trickery included a play on egg-drop soup in which frozen-egg and microgreen pellets were dropped into soup, and seared beef was paired with “caramelaserized wine.” En savoir plus .
With Top Chef expectations preceding him, one might guess that Dale Levitski would put out safe food. Instead, a salad has shaved licorice; a cheese course arrives as a grilled cheese with apples. En savoir plus .
