“This elegant country inn in eastern Austria, close to the Hungarian border, specializes in Austrian game dishes like sandpiper and red-legged partridge.” - Georges Desrues, food writer Подробнее.
“The most memorable dish is in the hills of Istria: a tangle of homemade tagliolini piled high with a bounty of truffles shaved tableside.” - Fiorella Valdesolo, editor in chief of Gather Journal Подробнее.
“Precise and delicious cooking in one of the most beautiful locations on the planet.” - Matt Duckor, senior editor at Epicurious Подробнее.
“One simply cannot live without Matt Orlando’s fermented potato bread.” - Seen Lippert, former Chez Panisse chef and world traveler Подробнее.
“You can while away an afternoon, drinking natural and biodynamic wines paired with edible haiku like spring onions with pistachio cream and elderflower.” - Bill Addison, restaurant editor at Eater Подробнее.
“Name a restaurant trend of the past ten years and it is likely to have originated from the mad mind of chef René Redzepi.” - David Prior, contributing editor Подробнее.
“Any restaurant that opens these days promising affordable tasting menus and creative cooking probably owes chef Christian Puglisi a great debt.” - Gabe Ulla, food writer Подробнее.
“This is where young British chefs take aspects of gourmet pub fare and good local ingredients and bring them to a whole new innovative level.” - Dominique Ansel, baker Подробнее.
“The city’s most ambitious and luxurious Indian restaurant, right in the heart of elegant Mayfair.” - Peter Jon Lindberg, contributing editor Подробнее.
“Chef Knappett harvests his own samphire from the Cornish coast, collects verbena from his mom’s backyard in Cambridgeshire, and makes biscuits with pine. He’s a freaking savant.” - Peter Jon Lindberg Подробнее.
“A devilishly cozy restaurant, with wood-paneled walls, dusty-pink velvet banquettes, and raffish, informal service. The aged Galician beef is a must.” - Skye McAlpine, food writer and Instagrammer Подробнее.
“Sophisticated tweezer food that’s never cloying, just exactly precious enough.” - Peter Jon Lindberg Подробнее.
“Chef James Lowe’s food represents an evolution of British cuisine from sturdy nose-to-tail cooking to an elegant celebration of the delicacy of the English seasons.” - David Prior Подробнее.
“Amazing and surprising use of Mediterranean herbs. Sit at the communal table downstairs, right by the kitchen pass, with a view of all the action.” - Steve Wilson, co-founder/CEO of 21c Museum Hotels Подробнее.
“Like being invited to the most fabulous dinner party. I love the blini with herring, the goose confit, smoked eel salad, golonka, and steak tartare.” - Kate Sekules Подробнее.
"Warm, unpretentious, and just plain delicious—with food and wine to match.” - Danny Meyer, CEO of Union Square Hospitality Group and founder of Shake Shack Подробнее.
“Quite possibly my favorite Italian restaurant in the world.” - Danny Meyer Подробнее.
“Everything works for me inside the walls of Margot Henderson and Melanie Arnold’s art-world lunch spot.” - Andrew Tarlow, owner of Wythe Hotel, Diner, and Marlow & Sons in New York City Подробнее.
“By far the prettiest dining room in London—and the food is exquisite.” - Skye McAlpine Подробнее.
“Buttery Eccles cakes with Lancashire cheese, meat pies, and tongue with pickled walnuts—all cooked to perfection.” - Skye McAlpine Подробнее.
“Every weekend Frédéric Menager cooks lunch beneath his family home, serving the best local produce from the area.” - James Henry, chef at Belon in Hong Kong Подробнее.
“An Art Deco jewel serving traditional local cuisine like tablier de sapeur, or pan-fried tripe, and wonderfully fresh seafood. It’s one of the few brasseries to brew its own beer.” - Georges Desrues Подробнее.
“Everything on the menu is classic and delicious. Eat it all, if you can.” - Frank Castronovo and Frank Falcinelli, chefs/co-owners of Frankies Spuntino and Prime Meats in New York City Подробнее.
“The best bouillabaisse I’ve ever had in my life." - Daniel Humm, chef and co-owner of Eleven Madison Park and The NoMad in New York City Подробнее.
“Stone floors and walls, family tables, pastis, and beautifully executed recipes that Grandmother would have cooked. Go for Friday lunch.” - Libby Travers, food writer Подробнее.
“I plan layovers in Paris just so I can devour their mind-bending sweetbreads.” - Dawn Hagin, chief inspiration officer at Lark Hotels Подробнее.
“Still a top contender for best traditional bistro in town, albeit more Basque-inflected than your typical place.” - Peter Jon Lindberg Подробнее.
“I go for a glass of wine and wonderful-quality oysters. It reminds me of how the city was when I first lived there.” - Alice Waters of Chez Panisse Подробнее.
“Where you’ll find all the best chefs on a Sunday night after their own restaurants close. There’s insanely good offal dishes and a natural-wine list.” - Peter Jon Lindberg Подробнее.
“I usually secure a reservation before our flights are even booked. Chef Grégory Marchand’s technique blows me away.” - Ford Fry, chef/owner of The Optimist, BeetleCat, and others in Atlanta Подробнее.
“Everything here is special, from the gorgeous 18th-century decor to the chocolate tart, which is the absolute best.” - Daniel Humm Подробнее.
“Chef Alain Passard is a vegetable virtuoso.” - Tim Ryan, president of The Culinary Institute of America Подробнее.
“The most balanced and joyfully bright tasting menu. Always inspired and perfectly executed.” - Seen Lippert Подробнее.
“The lovely veal brains with lemon butter sauce, chives, and soft baby potatoes are simple and perfect.” - Dominique Ansel Подробнее.
“The tasting menu is executed at just the right rhythm, and the wine pairings are phenomenal. Call exactly three weeks ahead for a reservation.” - Deana Saukam, food writer Подробнее.
“It’s always crowded. Go for lunch and order the oeufs mayonnaise, terrine of pâté, and whatever seems seasonal.” - Mitchell Davis, executive vice president of the James Beard Foundation Подробнее.
“The super-talented Levha sisters have updated the classic bistro.” - Peter Jon Lindberg Подробнее.
“Probably the best lunch spot in Paris. Get the whole roasted head of cauliflower, legendary in the inner circles of Paris.” - Ken Oringer, chef/co-owner of Uni, Toro, and Coppa in Boston Подробнее.
“Thoughtful food that lets the produce tell its story, alongside a delightful wine list and an ambience that feels like home.” - Libby Travers Подробнее.
“This place near St-Tropez has some of the best beachfront dining anywhere. Crudités with anchovy dipping sauce and whole grilled fish are my go-tos.” - Ken Oringe Подробнее.
“I’d fly back for the bulgogi cheeseburger alone.” - Sarah Khan, food and travel writer Подробнее.
“I have fever dreams about Giaccone’s local wild mushroom and peach salad.” - Fiorella Valdesolo Подробнее.
“A traditional Piedmontese restaurant with dishes like the mythical finanziera, a stew of offal and cock’s crests.” - Georges Desrues Подробнее.
“I long for the tortino, a simple omelet made with artichokes or porcini, depending on the season. It’s so delicious it defies science.” - Mitchell Davis Подробнее.
“You could try to reproduce the zucchini-garlic spaghetti. But even with the addition of the secret ingredient, the whole experience is the very definition of gestalt.” - Pilar Guzmán, editor in chief Подробнее.
“This is Umbria on a plate. Rabbit worth crossing the globe for.” - Julie Gibbs, cookbook publisher Подробнее.
“Thoughtfully rendered classics and so many dishes that have virtually vanished from Roman menus: skate and romanesco soup, brisket meatballs, roasted liver.” - Katie Parla, co-author of Tasting Rome Подробнее.
“If you love French wine and Italian food like we do, you’re in the right place.” - Frank Castronovo and Frank Falcinelli Подробнее.
“The cooking emphasizes excellence and comfort over gimmicks: saffron risotto in a pool of aged balsamico, grilled eel from the Po River.” - Alan Sytsma, food editor of NYMag.com/Grub Street Подробнее.
“Chef Esben Holmboe Bang may be Danish, but he’s redefining Norwegian cuisine by turning ingredients like salted mutton and pine butter into craveable tasting menu staples.” - Matt Duckor Подробнее.
“Big multi-ingredient platters blend the flavors of sea and land. Standouts include the veal in Madeira sauce, the miraculous cod, and the leite creme for dessert.” - Dawn Hagin Подробнее.
“Get the Forward to the Past tasting menu, which might include moose milk or the caviar of an albino sturgeon.” - Anya von Bremzen, food critic and memoirist Подробнее.
“There’s a considered approach to every dish—house-salted, house-churned, house-made—and then there’s that ice cream. Incredible.” - Libby Travers Подробнее.
“Queue outside until they let you in, choose the raw seafood and the way you want it cooked, then pay and collect it from the kitchen. Super-simple, canteen-style." - Margot Janse Подробнее.
“A breezy tapas bar doing the classics right. Order cuttlefish fritters, grilled fish, Iberian sausage, and lots of wine.” - Matt Rodbard, food editor/writer Подробнее.
“An always-packed, always-fun wine bar where everything comes out of a can or a jar, conservas-style.” - Ken Oringer Подробнее.
“Most of the seafood is prepared on a large outdoor grill, which you can smell as you approach the restaurant.” - Daniel Kessler, co-owner of Bergen Hill in New York City Подробнее.
“The owners source everything from the island, even some of the clay for the plates.” - Andrew Tarlow Подробнее.
“The sweetest percebes (goose barnacles), briny house-cured anchovies, and John Dory on the bone almost brought tears to my eyes.” - Luke Burgess former chef at Garagistes in Hobart, Australia Подробнее.
“The breakfast is outrageously good: porridge served with cloudberry compote, fresh whey cheese, and black currant juice.” - Matt Duckor Подробнее.
“Niklas Ekstedt took all the electricity out of the kitchen and cooks purely with live fire.” - Peter Jon Lindberg Подробнее.
“The beauty, tradition, and craftsmanship of Scandinavian food. The best seat is at the bar.” - Marcus Samuelsson, chef, restaurateur, and cookbook author Подробнее.
“The food is delicious, the champagne and wine list extensive, and it has a museum-quality collection of art from the likes of Miró, Chagall, Picasso, and Matisse.” - Daniel Humm Подробнее.
“Chef Semsa Denizsel’s Black Sea anchovies with spiced rice alone are worth the trip.” - Katie Parla Подробнее.
“The cradle of the American food revolution continues to be as relevant as it was when its now legendary chef, Alice Waters, co-founded it in 1971.” - David Prior Подробнее.
“The menu is simple, so the ingredients really shine. Sit at the bar for a direct view of the kitchen and brick oven.” - Rob Blood, founder and CEO of Lark Hotels Подробнее.
“For all the talk about pig’s ears, Jon Shook and Vinny Dotolo’s secret weapon is their amazing produce, which is so very Los Angeles.” - Peter Jon Lindberg Подробнее.
“Large-format meats (like a 48-ounce bistecca fiorentina) roasted or grilled over fire. Simple and perfect.” - Peter Jon Lindberg Подробнее.
“Freshly pressed tortillas and stewed meat make this L.A.'s best taco spot.” - Matt Rodbard Подробнее.
“I’m happy to wait in line to get my hands on my favorite Sqirl triumvirate: sorrel pesto rice bowl, brioche toast with ricotta and Blenheim apricot jam, with a turmeric tonic.” - Fiorella Valdesolo Подробнее.
“I find the cooking here incredibly seductive. I love its integrity, its bold, thoughtful flavors, and its ethos, plus the wood-fired oven and communal tables.” - Skye Gyngell, chef at Spring, London Подробнее.
“Cortney Burns and Nick Balla make every ingredient in every dish at Bar Tartine; nothing leaves their kitchen that wasn't grown or made by hand, in-house.” - Michael Solomonov Подробнее.
“Corey Lee's menu commands attention.” - Myffy Rigby, editor of Fairfax Media’s Good Food Guides Подробнее.
“I recall wondering what type of vinegar was used in a dish, expecting wine. It turned out to be fermented sea cucumber guts. Doesn’t sound great, but it was so subtle and delicious.” - Mitchell Davis Подробнее.
“My happiest place in America to eat crab backs filled with fat, juicy oysters and enjoy a cold draft beer.” - Anthony Bourdain, chef, writer, and TV personality Подробнее.
“One of the most beautiful spaces ever, with the most delicious food—especially if you go there straight from the airport.” - Ignacio Mattos, chef/co-owner of Estela and Café Altro Paradiso Подробнее.
“The best seat in the house is a round table just inside the courtyard, giving a unique vantage point on happenings both inside and out.” - Steve Wilson Подробнее.
“Come for coffee and a croissant, a healthy salad, or a porchetta sandwich. It’s not fine dining. It’s about a rules-be-damned freedom of choice. How Californian is that?” - David Prior Подробнее.
“Super-creative chef Brad Kilgore is crushing it at this buzzy spot, which so perfectly fits the arty, vibrant Wynwood vibe.” - Peter Jon Lindberg Подробнее.
“I can’t get over the pillowy Parker House rolls drenched in brown butter and sprinkled with raw sugar and sea salt. Or the crispy, briny, deep-fried clam strips” - Ashlea Halpern, contributing editor Подробнее.
“This is the restaurant that kicked off the New American trend in Atlanta. Favorites include the brisket-filled empanadas; the scallops and grits.” - Cherae Robinson, founder/CEO of Tastemakers Africa Подробнее.
“Chef Ed Kenney, son of a famed hula dancer is like Michael Pollan if Michael Pollan could surf, hunt wild boar, and cook circles around any mainland chef.” - Peter Jon Lindberg Подробнее.
“Relaunched in 2016 after a top-to-bottom renovation, with a warmer and softer interior (a huge improvement on the ascetic, hard-edged original) and more tasting menu options.” - Peter Jon Lindberg Подробнее.
“I’ve only had 0.01 percent of America’s burgers, but this is by far the best I’ve ever tasted.” - Peter Jon Lindberg Подробнее.
“Use their ticketing system, Tock, to secure a reservation. And follow them on social media, because if there ever are last-minute cancellations, they offer them up to their followers.” - Sean Brock Подробнее.
"Chef Jonathan Brooks does wild things with Dutch baby pancakes; he puts egg salad and fried Lebanon bologna on toast. Because why not?” - Ashlea Halpern Подробнее.
"A recent renovation has updated the decor, and Slade Rushing, their award-winning new chef, has gently reimagined the timeless menu, keeping its Creole soul firmly intact.” - Gail Simmons Подробнее.
“A beautifully designed space with tables close enough to feel the community but far enough apart for a private dinner.” - David Bowd, co-owner of Salt House Inn and Eben House in Provincetown, Mass. Подробнее.
“Briny half-shells most likely harvested that morning, note-perfect lobster rolls, a killer wine list, and all sorts of unexpected treats on the daily menu.” - Peter Jon Lindberg Подробнее.
“Spike Gjerde’s restaurant represents a recent phenomenon: small regional restaurants in unlikely places reinventing American regional flavors and building a community around them.” - Alice Waters Подробнее.
“Bonus points for the setting: a gorgeous old Victorian house near Kendall Square with a backyard patio and garden.” - Peter Jon Lindberg Подробнее.
“This is the type of place where you should go with a group of six or more and order as many items on the menu as possible. Dishes come out as they’re ready, which makes for great flow.” - Rob Blood Подробнее.
"A fantastically authentic Japanese restaurant/izakaya. This is where all the great chefs on the Strip go after their shift—they serve until 3 or 4 a.m.” - Peter Jon Lindberg Подробнее.
“The best artisanal pizza I've ever ever had, and herby salads so fresh you can hear them growing. Yes, owner Inez Valk was a model, and everyone is beautiful and funny, and...” - Kate Sekules Подробнее.
“Ex-Frankies/Prime Meats people. Always impressive, delicious, friendly—and just a three-and-a-half-hour drive from New York City.” - Kate Sekules Подробнее.
“It's in our own backyard and, yeah, the burger's great, but Andrew Tarlow quietly invented a food movement that's been pretty special here for more than 15 years.” - Matt Duckor Подробнее.
"There's a great tortilla Española and reliably wonderful brick chicken, a clever list of natural wines, and probably the best playlist of any restaurant in NYC (well, if you like disco).” - Gabe Ulla Подробнее.
“Wood-fired pizzas, in-house charcuterie, an excellent wine list, a vegetable garden, and punk music in the heart of Brooklyn, all of which comes together in the most natural way.” - James Henry Подробнее.
“Caviar, buttery foie gras, fluke carpaccio, velvety leek ravioli—all of the fine-dining elite can be found in a restaurant that somehow manages to be unpretentious.” - Cherae Robinson Подробнее.
“One of the best cheese-centric wine bars in the city. I usually order a bottle or two, a large cheese board, and the must-have Pig’s Ass Sandwich.” - Edouardo Jordan, chef/owner of Salare in Seattle Подробнее.
“Bonus points for the ‘dreamweaver’ team who can make an occasion feel genuinely special and personalized.” - Peter Jon Lindberg Подробнее.
“One of the last restaurants that clearly references the past of Nolita/SoHo—where rock stars, actors, and old-school Italianos gathered for linguine Vongole and veal Milanese.” - Matt Rodbard Подробнее.
“The little New York restaurant that could. Estela proves that a great night in the city needn’t be confined to an overly stylized theme restaurant.” - David Prior Подробнее.
“It maintains the vitality and innovative spirit of an up-and-comer while executing flawless cuisine like the savvy mainstay that it is.” - Tim Ryan, president of The Culinary Institute of America Подробнее.
“Le Bernardin proves every day that fine dining can still be relevant and enjoyable. There is no better food, service, or wine program.” - Anthony Bourdain Подробнее.
"The masculine interior lends itself to ordering warming pasta dishes and a hearty bottle of red. The white veal Bolognese alone is worth the cab fare.” - Adam Hyman of CODE Hospitality Подробнее.
"Go for brunch and try the Filipino-style fried chicken with purple yam waffles or one of the Silog options with longganisa pork sausage and amazing garlic rice.” - Cherae Robinson Подробнее.
“Masa Takayama, if preparing the food himself, is one of the few world masters you can still watch, eye to eye, make your dinner.” - Anthony Bourdain Подробнее.
“Thomas Keller's Oysters and Pearls is one of the greatest dishes of all time, and a trip to Per Se without it is like a Paul McCartney concert without ‘Yesterday.’” - Tim Ryan Подробнее.
"Because Superiority Burger is vegetarian, it’s on-trend, except it does it in a way that's cheeky and appeals to non-vegetarians. The energy is totally contagious.” - Charlotte Druckman Подробнее.
"A meal at Blue Hill is like a conversation with chef Dan Barber, where he shows you just how stunning food can be while still adhering to environmental and moral concerns.” - Alan Sytsma Подробнее.
“The downtown food cart is branded into my memory for its chicken and rice. It's perfectly prepared and comes with some of the best spicy chili sauce I've ever had.” - Ford Fry Подробнее.
“The hummus and house-made laffa alone are worth the dinner price, as are the amazing salatim vegetable salads.”- Peter Jon Lindberg Подробнее.
"The Wreck makes some of the best Low Country–style seafood imaginable. The quality and care that goes into every one of their perfectly golden seafood platters is unsurpassed.” - Gail Simmons Подробнее.
"Guest chefs like Thomas Keller and David Chang have been known to visit the property for culinary retreats, so it’s worth checking the calendar to see who may be in the kitchen.” - Gail Simmons Подробнее.
“Tyson Cole is the patriarch of the Austin food scene, and 13 years in, Uchi is still one of the great Japanese restaurants in the country.” - Peter Jon Lindberg Подробнее.
“The namesake hu tieu nam vang, or Phnom Penh noodle soup, is even better than in Cambodia.” - Deana Saukam Подробнее.
“Some of the best vegetable-focused food in a city known for its meat.” - Matt Duckor Подробнее.
"This location in a strip mall near Short Pump, just outside Richmond, is the best. The dry-fried eggplant, tingly tofu-skin salad, and crispy pork belly are the must-orders.” - Matt Rodbard Подробнее.
"Eric Warnstedt serves up food that is straightforward and delicious. My favorites are the house charcuterie plates, the braised pork, and the perfect steak with awesome smoky potatoes.” - Ford Fry Подробнее.
I always return from a meal here feeling inspired—and with my passion for our industry completely on fire.” - Will Guidara, co-owner of Eleven Madison Park and The NoMad in New York City Подробнее.
Experiencing Renee Erickson's menu is like reliving her life as it relates to the food of the Northwest. The menu changes daily, but a big plate of regional oysters is a must.” - Ford Fry Подробнее.
“Exactly the kind of offal-y, hearty cooking you crave on a winter’s night in Quebec.” - Peter Jon Lindberg Подробнее.
“Chef Martin Picard is a demigod of French-Canadian decadence. There’s no telling what he’ll prepare. Reservations usually fill up long before the season even opens.” - Gail Simmons Подробнее.
“Gabriela Cámara’s extraordinary restaurant is always my first stop. It feels like the city’s dining room.” - Alice Waters Подробнее.
“Their empanadas, made with plantain dough and filled with black beans and cheese, are phenomenal. So are the carnitas and crab with black salsa.” - Ken Oringer Подробнее.
“Chef Enrique Olvera’s ‘living’ mole has been stewing for hundreds of days—ingredients are added daily, so it’s different every time you try it. This place is elegant but not stuffy.” - Gabe Ulla Подробнее.
“It serves authentic Yucatán dishes in a dreamy setting, run out of a family home. You simply cannot go wrong with the delicious white mole with fish and a spicy margarita.” - Deana Saukam Подробнее.
“I could eat here every night for the rest of my life. The ceviches are otherworldly, and the whole grouper in the wood oven is a must.” - Ken Oringer Подробнее.
“Crab claws, shrimp, and lobster are all served platter-style with lime and salt. Try the pulque, made from agave, that tastes like a sweet tequila.” - Cherae Robinson Подробнее.
“Ivorian cuisine that’s heavy on seafood. Get the wild tilapia with attiéké (cassava couscous) and alloco (sautéed sweet plantains).” - Cherae Robinson Подробнее.
“Sundays are for soup. The nkatenkwan, or groundnut soup, is best eaten with your hands.” - Cherae Robinson Подробнее.
“Massive flavor. The best thiéboudienne, or Senegalese fish and rice, you’ll find outside a local’s home.” - Cherae Robinson Подробнее.
“My favorites: the chickpea fries, pig’s head, and carrots with goat cheese ricotta. There’s also sweeping views of Table Mountain. Make reservations months in advance.” - Cherae Robinson Подробнее.
“It’s touristy because it overlooks the Knysna Heads, but I had two utterly memorable breakfasts here.” - Sarah Khan Подробнее.
“The best place to get braai, amazing South African–style grilled meat. Go on a Friday or Saturday night to hear local Kwaito music.” - Cherae Robinson Подробнее.
“A joyfully chaotic spot just off the Machane Yehuda market using fresh Israeli-grown ingredients.” - Peter Jon Lindberg Подробнее.
“It’s a glass-enclosed dining room atop an olive tree–covered hill outside the city. The food is simple but extraordinary.” - Anita Lo, chef/owner of Annisa Подробнее.
“It’s the kind of place that raises its own lamb and picks fresh produce at 2 p.m., then serves it at 7 p.m.” - Michael Solomonov Подробнее.
“Sit at the counter and eat whatever the chef is preparing that day. If they have the baked hraime with tomato and tahini, order it.” - Alon Shaya, chef/partner of Shaya and Domenica in New Orleans Подробнее.
“Outstanding Palestinian food, and the Kebab Elbabor brings me to tears every time.” - Michael Solomonov Подробнее.
“It began as a development project, bringing together female home cooks from various religious sects. It’s since become a living catalog of Lebanon’s food tradition.” - David Prior Подробнее.
“My go-to place for Beijing duck. They’re crisped in ovens using date wood to enhance the flavor.” - Justin Bergman, Shanghai correspondent for Monocle Подробнее.
“Try the free-range duck egg-yolk noodles, hand cut and served in a soup with two slices of truffle and baby bok choy. Reservations are a must.” - Justin Bergman Подробнее.
“Call ahead to reserve the steamed crab set atop fresh, wide rice noodles in a sauce of aged Shaoxing wine and chicken oil.” - Bill Addison Подробнее.
“The best dim sum in the world. Get a double order of the BBQ pork buns.” - Deana Saukam Подробнее.
"While the menu changes daily, the organizing principle—‘raw,’ ‘smaller,’ and ‘bigger’—remains the same.” - Pilar Guzmán Подробнее.
“The baked buns with barbecued pork and steamed egg cake are to die for.” - Justin Bergman Подробнее.
“Amazing vibe, some of the best Indian/fusion food I’ve ever had.” - Sarah Khan Подробнее.
“We love that nothing about this place—the decor, the yogurt and cane-vinegar marinated barrah kebab (lamb)—has changed in 30 years. Best of all, you eat everything with your hands.” - Pilar Guzmán Подробнее.
“Unquestionably the best restaurant in New Delhi, thanks to the baingan bharta, a classic Punjabi eggplant dish served inside a cornetto cone made with sun-dried tomato.” - Justin Bergman Подробнее.
“You’ll get a tour of Toyama Bay and beyond: four species of ebi; deep-sea bream, crunchy and sweet; raw firefly squid; plus a duo of anago and unagi. It’s a meal you’ll never forget.” - Luke Burgess Подробнее.
“This four-table tasting-menu restaurant pushes the boundaries of Japanese cooking. You’re at the mercy of the chef, but that is a great thing.” - Grant Achatz, chef/co-owner of Alinea in Chicago Подробнее.
“This place is an island of warmth in Tokyo.” - Sam White, co-owner of Ramen Shop in Oakland, California Подробнее.
"To sit at the eight-seat counter is to dive headlong into an eight- to ten-course improv comedy show, as chef Zaiyu Hasegawa and his crew trot out surprise after kooky surprise." - Peter Jon Lindberg Подробнее.
“I loved the abalone with fish-liver soy sauce—the ideal combination of briny-fresh seafood and umami.” - Dominique Ansel Подробнее.
“Get the tonkatsu, or fried pork cutlet. The panko crust is light and crisp, the pork juicy and rich.” - Mitchell Davis Подробнее.
“The fish is insanely fresh, and the attention to detail is remarkable. The omakase is downright perfect.” - Jose Garces, chef/owner of Amada, Distrito, Tinto, and others in Philadelphia Подробнее.
“A feeling of calm washes over you the moment you walk into this beautiful dining room. Don’t miss the tableside tea service. It’s exquisite.” - Sean Brock, chef/co-owner of Husk in Charleston Подробнее.
“I remember eating battered and fried uni wrapped in shiso leaf and never wanting it to end.” - Gabe Ulla Подробнее.
“The most extraordinary omakase sushi meal no one can find.” - Gail Simmons, author, special projects director for Food & Wine, and judge on Bravo’s Top Chef Подробнее.
"Otoro tuna as fatty and luscious as a slab of pancetta. Bonito smoked over straw. Hokkaido ikura, perked up with yuzu zest. Right now, this is the best in town." - Peter Jon Lindberg Подробнее.
“I still dream of the pomelo salad with shrimp, winged beans, wild rocket, yuzu, nam jim, pickled quail eggs, and Thai coconut ‘ice cream.’ ” - Ashlea Halpern Подробнее.
“Sit at the bar and watch them break down a whole side of beef, then roast it in a 1,000-degree wood-fired oven or grill it over coals.” - Peter Jon Lindberg Подробнее.
“French technique, Asian influences, and seamless service.” - Tim Ryan Подробнее.
“A sweltering dump open to the street and the prostitutes of Geylang. The chef wears shorts and rubber wellies. It’s also delicious. Get the crab bee hoon on rice vermicelli.” - Anthony Bourdain Подробнее.
“The modern restaurant movement has arrived in Seoul, and Mingoo Kang is its leader.” - Matt Rodbard Подробнее.
“Traditional Vietnamese served in an elegant setting—a rarity here, since the best authentic food is usually dished out in dives with plastic tables.” - Peter Jon Lindberg Подробнее.
“Faultless service and delicious food that’s seamlessly paired with killer beverages. Simple as that.” - Luke Burgess Подробнее.
“Impeccable ultra-locavore cooking from one of Australia’s top youngish chefs, who’s doing justice to the incredible bounty of Tasmania.” - Peter Jon Lindberg Подробнее.
“Ben Shewry’s cuisine is thought-provoking and unusual... in a good way.” - Simon Rogan, chef/owner of L’Enclume in Cartmel, England Подробнее.
“One of the few places I’ve been that really lives up to the hype. I went there twice on a three-day visit.” - Sarah Khan Подробнее.
“Down-to-earth fresh seasonal cooking that oozes with the endless warmth and charm of chef/owner Sean Moran.” - Kylie Kwong Подробнее.
“Reclaimed its spot in Sydney’s top tier when Peter Gilmore took over the kitchen and made the tourist landmark the Opera House smart and respectable again.” - Peter Jon Lindberg Подробнее.
“Pretty much invented Aussie breakfast culture, then exported it worldwide.” - Peter Jon Lindberg Подробнее.
“Delicious Chinese food with intriguing Australian notes.” - Joanna Savill, food writer Подробнее.
“Dave Chang called the pipis with XO sauce and vermicelli his favorite dish on earth. Nobody goes here before midnight.” - Peter Jon Lindberg Подробнее.
“Try the live South Australian clams steamed with serrano ham, white wine, and flageolet beans.” - Kylie Kwong Подробнее.
“Still the best down-and-dirty Thai food in town, and that’s saying something in Sydney.” - Peter Jon Lindberg Подробнее.
“Unbelievable steaks and grilled sweetbreads and great Argentine wines. It’s B.A.’s most assured parrilla.” - Peter Jon Lindberg Подробнее.
“This off-the-beaten-path cantina porteña is the perfect lunch spot.” - Ignacio Mattos, chef/co-owner of Estela and Café Altro Paradiso in New York City Подробнее.
“Have a Fernet and soda at the bar. Switch to a Malbec, something made close by. Eventually, that perfectly wood-fired ojo de bife will arrive, and you’re capping dinner with a brandy.” - Paul Brady Подробнее.
“Every glass of wine and beer is produced in Bolivia. The caiman sashimi is caught by indigenous Tacana hunters within a quota system that allows populations to stay healthy.” - Nicholas Gill
“Wildly creative Brazilian dishes served inside (and outside) a beautiful old mansion.” - Peter Jon Lindberg Подробнее.
“They’ve been creating a database of Chilean ingredients for years. They put out around 500 dishes annually, some of which might only appear during a single service.” - Nicholas Gill Подробнее.
“Martínez’s menu is based on the altitudes of Peru, and while it might sound like a pretentious conceit, it’s the clearest way to taste and understand the country’s endemic ingredients.” - David Prior Подробнее.
“The definition of ceviche in Peru, and therefore the world. Pro tip: Don’t eat the black scallop unless you have a stomach of steel.” - Frank Castronovo and Frank Falcinelli Подробнее.
“Pretty much your fantasy of a beachside grill, albeit a haunt of the ultra-wealthy.” - Peter Jon Lindberg Подробнее.
