Niman Ranch pig’s tail—braised to softness before being caramelized over a fire and served with lettuce cups, a platter of mint stems, and fish sauce—is a seamless dish of stunning integrity. Read more.
The Must-Have Dishes: macaroni au gratin, quiche, boudin noir. Rory Herrmann, executive chef at Bouchon gave us his recipe for buttermilk panna cotta with blood orange confit. Follow the link... Read more.
His lamb’s tongue with beans and niçoise olives is a crunchy evocation of carnitas, while his farro salad is spared the vegetarian blahs by a dice of turnip and crushed pistachio. Read more.
He grills the squid to a pearly transparency, reinterpreting fish and chips with lightly battered halibut cheeks.... Read more.
Simply dressed kale chiffonade with pumpkin and burrata showcases his more restrained side, while the blowtorched dollops of maple foam crowning the chicken with waffle... Read more.
Plates of sliced Benton’s country ham arrive heaped with warm corn bread and honey butter. Alligator schnitzel is topped with hearts of palm slaw that’s shot through with a Myers’s Rum sauce. Read more.
The traditional fatoush salad—crisp pita chips among Little Gem leaves that are bathed in a lively sumac vinaigrette—places you on the Beirut corniche Read more.
Choclo, or crunchy dried corn, is folded into fiery leche de tigre (citrus marinade), cubes of sweet potato, slivers of sea bass, and strands of seaweed for the city's definitive ceviche. Read more.
The Mus-Have Dishes: Foie gras custard and sautéed foie gras with a rustic buckwheat crepe and contrast marbled hunks of wagyu with dabs of salt herring served in a spot-on sauce poivrade. Read more.
The wild fennel minestra—freighted with greens and Calabrian chiles, a fried egg its sole protein—could be the breakfast of shepherds in Padre Padrone. Read more.
The Must-Have Dishes: sujuk, a spicy sausage, is exquisitely leveled out by the slow-cooked chickpeas of the hummus, with just a hint of olive oil peeking through. Read more.
The Must-Have Dishes: Meatier offerings such as a giant pork chop, a superjuicy chicken marsala Read more.
The Must-Have Dishes: The menu changes frequently, but try the bacon-cheddar biscuits, softshell blue crab, Moroccan BBQ lamb belly, and Vietnamese caramel pork jowl. Read more.
The Must-Have Dishes: Wood-roasted chile stuffed with chorizo and dates, young chicken, squid ink pasta with chile, mint, opal basil, and bottarga. Read more.
The Must-Have Dishes: This menu changes so often, it’s hard to say. We loved the lamb neck dish with chickpea poutine, the kale-burrata salad, and the octopus. Read more.
The Must-Have Dishes: Poached egg shakshouka, bone marrow, lamb belly. Read more.
The Must-Have Dishes: Rendered Chinese sausage—almost toffeelike—whips around the char of seared savoy cabbage that’s been deglazed with fish sauce. Read more.
The Must-Have Dishes: abdoug, a traditional summer soup of yogurt dotted with raisins and mint. Read more.
The Must-Have Dishes: silky bowls of Middle East-conjuring hummus, yogurt cheese known as labneh, and the buttery rendering of crisp chicken Kiev. Read more.
Rodarte on Display: The dresses, which are displayed thoughtfully in the museum’s Italian Renaissance gallery, are chalky but vibrant... Read more.
...tender, thinly sliced veal tongue redolent of tea and cinnamon stick, as much a spice box as a perfect dish. Read more.
A crackling pancake, made with a wheat dough that’s hand rolled behind the counter and wrapped around a pinch of braised pork and soft-cooked leeks, has the airiness of a great pupusa. Read more.
Cured meat is a staple in western China, and the fry-up of belly bacon with green onions and blistered, brittle-skinned pepper pods is potent stuff, each flavor powerful and distinct. Read more.
Phalanxes of steam carts roll out from the kitchen hauling potstickers laden with bamboo shoots, wrinkly siu mai chock full of succulent ground pork, and char siu bao. Read more.
The Must-Have Dishes: Chiu chow dumplings, congee, Hong Kong-style Dungeness crab. Read more.
The duck is brought out with its lacquered hide separated from the moist flesh (a bland soup is made with the carcass), which you wrap in a rice-flour pancake... Read more.
Tahitian squash velouté? Balanced, vegetal, and lovely. Smoked tuna with caviar? Like sitting on the wrong side of a campfire. Sea bass, cooked perfectly, is elegant albeit a tad underseasoned. Read more.
crunchy artisanal bread-inspired pizzas offered margherita style or with toppings such as pork belly sausage and braised greens. Branzino ceviche with fennel is a surprise... Read more.
