With its minimalist interior, Paul Kahan’s Chicago flagship Blackbird continues to please diners with a highly imaginative menu executed by executive chef Ryan Pfeiffer. Simple, farmstead-inspired cooking is the name of the game at chef Steven Satterfield’s down-home Atlanta eatery Miller Union. The best way to describe him and his cuisine is to use one word: original. Pomeroy’s six-course menu changes every two weeks to reflect what’s in season, but expect delicately plated compositions like a butter-poached Shigoku oyster with caramelized leeks, trout roe, sorrel, olio nuovo and potato-oyster espuma. The interior has a rustic charm with massive timbers salvaged from a barn in Vermont and suffused with warm, soft light. The atmosphere is upbeat and lively, fresh pasta is made in full view of diners throughout the day, and guests can spot barrels that are aging balsamic vinegar in the traditional fashion. Prepare for around 30 courses, and be ready to pay $295 per person before drinks. The number of restaurants throughout the county is astounding, as is the quality of many of the fine dining establishments. The market-driven menu changes daily, but if they’re available, try the cheddar pimento cheese with house-made benne (sesame) crackers and crispy country ham; Southern-fried chicken skins with hot sauce, honey, and scallions; or skillet-fried catfish with Carolina Gold shrimp rice. Perch at one of two counters that overlook the kitchen, watch the chefs meticulously use tongs and tweezers to plate an ever-changing flurry of small courses, and expect a molecular gastronomy experience filled with culinary hat tricks and some truly creative morsels hiding behind simple-sounding names like Huckleberry and Hibiscus, Parmesan Danish and Lobster and Honey. In order to compile the ranking, The Daily Meal reached out to hundreds of dining experts (restaurant critics, food and lifestyle writers, chefs, restaurateurs and bloggers) around the country, asking for the restaurants that they consider to be the absolute best in their respective cities, taking into account food, décor, service and the overall experience. All those classic high-end New Orleans dishes are prepared with expert precision and served with just the right amount of pomp, and the food is best exemplified in dishes like souffle potatoes, oysters Rockefeller and shrimp etouffee. Highlights include tortellini in brodo with rabbit mortadella; robiola risotto with pepper gastrique; and the restaurant's most famed culinary contribution, ricotta gnocchi with black truffle in a creamy parmesan sauce. Legendary locavore Dan Barber has found the perfect home at Blue Hill at Stone Barns, a beautiful restaurant on a year-round farm and education center in a tiny New York hamlet called Pocantico Hills that’s become a tourist attraction in its own right. This is where chef/owner Tyler Anderson is showcasing New England ingredients like few other chefs do. New Orleans-born chef John Currence opened the elegant and casual City Grocery in 1992, and it remains a culinary cornerstone of Oxford, Mississippi, to this day. Its pantheon of executive chefs — including Emeril Lagasse, Paul Prudhomme and now James Beard Award winner Tory McPhail — have firmly cemented Commander’s Palace as one of America’s best restaurants for celebrating a special occasion. © 2021 Butterfield & Robinson Inc. All Rights Reserved, Fuel Your Wanderlust: Subscribe to The Slow Road. The menu here looks like those of plenty of other Southern restaurants: buttermilk biscuits, fried catfish with Carolina Gold rice grits, fried pork chops with peanut gravy, fried pig ears, collard greens and fried chicken on Sundays. It isn’t cheap, but it is truly delicious. Choose from the three-, four-, or five-course prix fixe menus and prepare for French-inspired dishes like glazed oysters with salsify, leeks, and lettuce cream, or pork tenderloin with confit pork belly, Brussels sprouts, chestnuts, butternut squash, apples and raisin-pine nut relish. In an elegant dining room overlooking New York City’s Central Park, Per Se upholds the standards set by Thomas Keller, earning it three Michelin stars. It is best aged for a little more than two years. Under the direction of James Beard Award-winning chef Gabriel Rucker, Le Pigeon lures diners to its cozy, bistro-like dining room for hearty, imaginative French-inspired fare. Whatever you do, don’t miss the gnocchi with blue crab, parmesan and black truffle, one of America’s most iconic dishes. At Chester, Connecticut, restaurant Grano Arso, chef/owner Joel Gargano and his wife Lani are so committed to serving America’s best pastathat he mills native New England grains in-house. Since 2011, Acadia chef/owner Ryan McCaskey has been channeling the flavors and ingredients of his time spent in Maine into stunning seasonal tasting menus, with many ingredients sourced from Maine’s Deer Isle area. At Washington, D.C.’s two-Michelin-starred Minibar, legendary chef José Andrés channels Spanish avant-garde cuisine into a tasting counter experience. You can expect to be served impeccably sourced dishes including Japanese kin medai (golden eye snapper) with umeboshi and shiso; chutoro and caviar with barrel-aged soy, fresh wasabi and nasturtium; and Japanese A5 wagyu strip loin. Unabashedly elegant and upscale, chef William Bradley’s Addison opened in San Diego in 2006 and has since racked up a Michelin star (the only one in San Diego), a five-star AAA rating and the Grand Award from Wine Spectator. Ripert is an artist working with impeccable raw materials. If it’s not Southern, they won’t cook with it, not even olive oil. A meal here is a celebration of modern Israeli cooking, and there’s nothing else like it in Colorado. Tucked away in a West Loop alley, Chicago’s Oriole opened in 2016, and it’s since earned itself two Michelin stars. Staplehouse opened in 2015. Instead of presenting a menu to guests, each diner at the two-Michelin-starred Atomix receives a series of cards with essays about each dish. Located inside a historic 19th-century building in New Orleans’ Central Business District, the warm and inviting dining room at August is the perfect setting for contemporary fare that’s as much inspired by French cuisine as Creole. If you snag a table, you can expect honest, expertly prepared traditional Italian fare like white radicchio with robiola and hazelnuts, tonnarelli cacio e pepe, fried rabbit with rosemary and garlic and Sicilian meatballs with pine nuts and raisins. This is an extremely friendly wine made by an extremely friendly person! At Coquine, an unassuming neighborhood bistro in Portland, Oregon, chef Katy Millard has created a restaurant that’s just about impossible not to fall in love with. Owned by chef and Food Network star Michael Symon, Roast is a Detroit steakhouse that’s not afraid to think outside of the box. In a succession of 28 to 30 dishes served in four courses, diners can expect delicate and ultra-luxe creations like squab consomme with port, foie gras, king oyster mushroom, pumpkin seeds and black truffle, and a tasting of Pennsylvania rabbit with green olives, braised leg ravioli and Brussels sprouts. The menu sounds pretty basic — foie gras empanada, truffle tree, clams in escabeche — but these dishes are anything but. Created by my good friend (and George and Martha Butterfield’s son) David, this elegant and pure white wine is perfectly paired with a Poulet de Bresse for Sunday lunch. There’s an emphasis on regional, heritage ingredients, which are put to good use in dishes like stone-ground baked grits with country ham and mushrooms, or veal tenderloin with roasted Jerusalem artichokes. This year, the 2018 vintage was on display, which was a heatwave year that began with extremely wet winter months. Can’t-miss dishes include veal tongue and mackerel tonnato, duck frites, and rotisserie lobster with curry beurre fondue. It’s one of the South’s best restaurants in one of the country’s prettiest cities. Then, wash it down with a bottle from the small yet intriguing wine list. Then move on to mezze including halloumi in brik with passion fruit, walnuts and pickled onion before finishing with a coal-grilled entrée like chicken shashlik with olives, preserved lemon and ginger. Macanese cuisine incorporates the flavors of Portugal, India, Southeast Asia, Africa and China, and salty, earthy, sour flavors are everywhere on the distinguishable menu. Sample the pappardelle with braised duck ragu, an assortment of simply grilled seafood or whatever is on Paul’s four-course “Menu Dello Chef.”. Alan Wong’s has been a Honolulu staple since 1995, when Wong first started serving his signature brand of innovative and high-end Hawaiian fare using fresh, locally sourced ingredients. Live a unique experience in a boutique hotel in France. Representative items from executive chef Andy Doubrava's menu include Autonomy Farms chicken with hot honey and California pecans, and Channel Islands rockfish with sugar snap peas and carrot curry. This wine is made by an exceptional and legendary character of Burgundy, Pascal Marchand. Don’t be mistaken, the crisp linens, whitewashed brick and flickering lighting are undeniably upscale. You might end up with, for instance, a sweet onion crepe with white truffle fondue, busiate with pork shank ragu, squab with boudin noir and sweet potatoes, and a chocolate polenta souffle for dessert. Located in a circa-1906 horse stable, chef Gavin Kaysen’s Spoon and Stable’s menu focuses on seasonal Midwestern ingredients and deft French-inspired artistry, evident in menu items including pasta made with heritage grains, Minnesota foie gras with black lentils and celeriac fondant, and pot roast inspired by his grandmother’s recipe with slow-cooked flat iron roast, pommes aligot and mushroom confit. Plan on sharing: start with mini cheese arepas, hamachi tiradito and a swordfish belly tostada with green mango Tajin salad; then move onto cauliflower tempura and lamb loin palo-a-pique with coconut curry; and finish with a lamb shank chocolate mole casserole. There are 20 kinds of caviar, four kinds of steak tartare (one with truffles), 15 different cheeses, more than 50 desserts (enjoyed in a separate “dessert lounge”), and a 500,000-bottle wine cellar. Voltaggio is a meticulous and exacting fine-dining chef, and that certainly comes through in elegantly plated dishes including salmon with kale-nori lasagna, and yellow corn chowder with shrimp, coconut and aerated potato. But this restaurant is so much more than that: these dishes are executed perfectly, with the precision and technique of a fine-dining chef. This Pinot Noir is one of his simplest wines but there is such a pleasure at each sip! There is also a wine cellar of more than 2,500 bottles to choose from. Earthy and hearty, this is Midwestern modern cuisine at its finest. The best Cantonese restaurants in Hong Kong. Unfortunately, Ryan Hidinger died in 2014. This is the second best wine I’ve drunk in my life… And believe it or not I had some more than once and even own some myself! In continually reinvented Las Vegas, the intersection of old and new is a rare phenomenon. We wish the best to Paul Zinetti, the new “régisseur” of this prestigious vineyard. The fried quail (the official state bird of California), which is buttermilk-marinated and encrusted with bread and pepita crumbs, is the signature dish, but don’t overlook the section devoted entirely to pancakes and toast. Surprises are the name of the game at Komi, an upscale, modern Greek restaurant in Washington, D.C.’s Dupont Circle. If that’s a little rich for your blood, an a la carte menu is also available. But if you order one thing, make it his signature tortilla soup, one of America’s most iconic dishes. There are two tasting menus, a chef’s tasting menu and a vegetarian one, and both clock in at $355. The regularly changing menu is fun, accessible and seriously inspired. Dean Fearing is considered a father of Southwestern cuisine, and his eponymous Dallas restaurant, located inside the Ritz-Carlton, has been going strong since 2007. Since chef Corey Lee opened Benu in the heart of San Francisco’s SoMa neighborhood in 2010, it has consistently been considered one of the finest restaurants in the country. A true Washington landmark, Canlis has been open in Seattle since 1950, serving fresh, seasonal dishes. Jane shares a winery with Dominique Lafon, so she is in good company. Try some of the most famous New Orleans dishes, like turtle soup or pecan roasted Gulf fish, and be sure to finish with chef Tory’s famous Creole bread pudding souffle. Sample items include jamon Iberico with black walnut, quince and egg yolk; fresh and dried golden enoki mushrooms with black truffle and tarragon; sablefish with Alaskan king crab and red kuri squash; and a Delice de Bourgogne cheese souffle with sesame and lemon. Meat is dry-aged in-house for 21 days and butchered, then sold by weight (specific cuts change daily) and served topped with your choice of five butters. The stunning modern dining room is a perfect setting for both an a la carte and tasting-menu experience. At Alewife, chef/owner Lee Gregory’s seafood-focused menu is inspired by the local catch of the Chesapeake Bay in the Richmond, Virginia, area and changes based on what’s in season. Well, technically, it will be neither, given that those dishes are from past menus. Soon thereafter, Jen partnered with Kara Hidinger and chef Ryan Smith to turn Ryan Hidinger’s dream of opening a restaurant into a reality. Commander’s Palace has been going strong in New Orleans since 1893, but it fully came into its own when the Brennan family took it over in 1974. Charly pours all of his passion and energy into his wines, making for a truly charming find! 1 spot of America’s best steakhouses. The dining room here is about as upscale and romantic as it gets, and the menu from chef Casidee Dabney is part rugged, part refined and always inspired by the ingredients and foodways of the Smoky Mountains. Under the auspices of James Beard Award-nominated executive chef Lee Wolen, Boka is serving refined and comforting seasonal American fare in a warm and elegant dining room. Humm and his team work their magic inside a soaring and elegant dining room overlooking Madison Square Park, where they serve an eight-to-10-course tasting menu with a modernist French twist. Many consider Le Coucou to be a legitimate paradigm-shifter. Trois Mec is a collaboration between chef Ludo Lefebvre with Jon Shook and Vinny Dotolo, and since it opened in 2013 (in a former Los Angeles strip mall pizzeria) a meal here has come with one of the most difficult reservations to snag in the entire country. Chef Gio Osso’s Virtù opened in Scottsdale, Arizona, in 2013, and almost immediately, his menu of handmade pastas, impeccably sourced seafood, prime meats and regional vegetables began to rack up accolades. Nopa, a 2019 James Beard Award nominee for Outstanding Restaurant, specializes in simple fare made with seasonal ingredients from local producers and cooked in a wood-fueled fire. His $295 tasting menu uses local, seasonal products and changes daily, and dishes feature vast landscapes of ingredients and flavors that are thoughtful and experimental, but never overwrought. Order the slow-cooked carnitas, traditional tortilla soup and the much-heralded lamb barbacoa braised in garlic and chiles then slow-roasted in agave. 50 Best Restaurants in Philadelphia by Rank Suraya * All of the above? We recognize that many of these restaurants are out of most people’s price range, which is why we also publish a ranking of America's 101 Best Casual Restaurants, accommodating the pizzerias, taquerías, wing joints, burger joints and other fine, family-friendly establishments that are worth your time. The arrival of an outpost of New York's 144-year-old Old Homestead Steakhouse at Caesars Palace joins the two while simultaneously taking steakhouse fare to the next level. Her Gevrey Chambertin is elegant, delicious and utterly promising. ), it is my idea to tell you what I like, what I can afford and even more importantly, enlighten you to some of the best wines I have ever tasted! The quaint, cozy Comptoir du Vin has become a Baltimore must-visit in a short period of time. Châteaux des Quarts – Pouilly Fuissé 2013 – Corinne & Olivier Merlin avec Dominique Lafon, Puligny-Montrachet 1er Cru Les Folatières 2013 – Domaine François Carillon, Gevrey Chambertin 1er Cru Les Champeaux 2003 – Domaine Denis Mortet, Monthélie 1er Cru Les Champs Fulliot 2012 – Domaine Guy Dubuet & Fils, Corton-Bressandes Grand Cru 2009 – Domaine Tollot Beault, Chambertin 2005 – Domaine Armand Rousseau, Bourgogne Pinot Noir “Avalon” 2011 – Domaine Pascal Marchand, Pommard 1er Cru Clos des Epeneaux “Monopole” 2008 – Domaine du Comte Armand, Bonnes Mares Grand Cru 2010 – Domaine Newman. Oh, and it also serves one of the best brunches in America. Achatz consistently turns out some of the most imaginative and delicious modernist cuisine in the country — his goal is to completely rethink what a restaurant can be. The restaurant offers two separate dining experiences — you can grab a burger, a fried chicken sandwich or fish and chips in the tavern, or go all-out with a seven-course tasting menu with clam chowder tapioca custard and venison osso bucco with rye spaetzle in the dining room. And just like the menu, the wine list focuses on small producers. Join more than 70,000 fellow wanderers. This hotspot is giving traditional French food new life by making it fun, unfussy and spectacularly delicious. The legacy? Joël Robuchon was the first restaurant opened in America by the famed, award-winning Robuchon, and today the kitchen is run by chef Christophe de Lellis. The two-Michelin-starred restaurant was nominated for a James Beard Award in 2019 for Outstanding Service, and the kitchen and dining room are both a part of the same open space. O’Connell was awarded the 2019 James Beard Lifetime Achievement Award, and the Inn is the longest-tenured Forbes Five-Star restaurant in the world. Located in an old industrial warehouse in downtown LA, Bestia has an upscale urban feel with exposed brick walls, concrete floors and an open kitchen where chef Ori Menashe (who owns the restaurant with his wife, pastry chef Genevieve Gergis) turns out insanely delicious Italian-inspired creations. Be sure to get some bread with house-made butter. The market-driven menu changes on a near-daily basis depending on what’s fresh and in season, but Beran’s objective is to guide diners on a progression from the previous season, to the current, to the one ahead. The opulent and ornate Joël Robuchon in the MGM Grand is about as fine-dining as fine-dining gets. The Chicago restaurant has two Michelin stars, serving fine dining dishes like acorn squash with sunchoke mole, maple and lime; smoked hamachi with chicken and golden caviar; and wagyu with smoked soubise, beet, barbecued eel and apple. Cheeseburger, which is one of the Miami metroplex and is airy and modern 2004. 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