Martin Riese’s water menu supplements a selection of cocktails and wines that complement the Mediterranean-inspired fare at Ray’s & Stark Bar in L.A.
Aska, NYC, was named one of the top 10 new restaurants of 2013 by Bon Appetit.
Photo: Tuukka Koski
Aska, or "Ashes," represents the old and new, endings and beginnings. Fredrik Berselius demonstrates a healthy respect for nature and an intellectual approach to cooking.
Photo: Evan Sung
Fittingly, meat is front and center at Nate Anda’s Red Apron Butchery.
One observer called Red Apron Butchery “a candy store for meat lovers.”
Chef Jamie Malone’s obsession with sustainability has led her to introduce some unusual varieties at Sea Change in Minneapolis.
Abalone and shaved zucchini from Sea Change.
Leigh Omilinsky creates stunning desserts for the Chicago Sofitel and Café des Architectes.
Jay Jerrier is on a mission to bring authentic Neopolitan pizza to Dallas and beyond.
All Il Cane Rosso units are Verace Pizza Napoletana certified.
One review described Portland’s Departure as “swanky and hip with a menu to match."
Departure chef Gregory Gourdet pushes the flavor boundaries by creatively mixing local ingredients.
At Poggio, an onsite organic garden, unparalleled local produce and bountiful seafood make chef Benjamin Balesteri’s job easier.
Agnolotti (pasta with spring vegetables) from Poggio, Sausalito, CA.
Kuniko Yagi spent a decade in David Myers’ system before taking the helm at Hinoki & the Bird.
Photo: Dylan + Jeni
Since opening, Hinoki & the Bird has been showered with praise.
Photo: Dylan + Jeni
At Atwood Café, Derek Simcik offers American fare with an international flair.
Chef Derek Simcik has a fondness for esoteric ingredients.
In opening AQ Restaurant & Bar, Mark Liberman and Matt Semmelhack were pioneers in a transitional San Francisco neighborhood.
The Monterey, CA, building that houses Restaurant 1833 was once an apothecary; many of Michael Lay’s drinks menu sound (but don’t taste) medicinal.
Michael Lay’s Kentucky Waffle, served at Restaurant 1833, combines 10-year bourbon, lemon, maple syrup, apple cider and a cinnamon stick.
Ben Lee took over at the Michelin-starred A Voce Madison after Missy Robbins’ departure.
Photo: Evan Sung
On the menu at A Voce Madison: Andare al Mercato with farmer’s market produce, stracciatella and trucioletto vinaigrette.