The combined flavors in the sorrel rice bowl suggest how sunshine on a lemon tree might taste, and the ricotta toast painted with three jams resembles a flag to which I’d gladly pledge allegiance. Leggi tutto.
Hugo’s recounts chef Hugo Ortega’s culinary travels, research, and memories through his native Mexico — gastronomic stories told via dishes that are complex, but always balanced. Leggi tutto.
Gavin Kaysen draws on cuisines from around the globe for inspiration, but he always links his menu back to the upper Midwest. Leggi tutto.
Frank Stitt's elegant presentation of regional cuisine is as vital as ever. The restaurant’s hospitality has long been equally distinguished as its food. Leggi tutto.
Singling out one Tex-Mex restaurant above all others in the Lone Star State? Let’s squabble at Garcia's, while we scarf down a Deluxe Mexican Dinner plate and some of the unorthodox and awesome tacos. Leggi tutto.
Saison’s tasting menu costs $398 per person. Before a meal veers into sea urchin, abalone, and hairy pig, for example, you might be served a mound of caviar paired with biscuits fresh from the oven. Leggi tutto.
Chef-owner Enrique Olvera and chef de cuisine Daniela Soto-Innes won over New York with triumphs like lush, crackly-skinned duck carnitas for two and their cornhusk meringue with silky corn mousse. Leggi tutto.
The elegant dining room at Justin Devillier’s Garden District charmer unwinds the senses with flawless dishes like crab beignets and turtle Bolognese. Leggi tutto.
Ludo Lefebvre’s runs this tiny, open-all-day, card-only, walk-in-only spot. In his hands classics like rolled omelets, butter-drenched burgundy escargot, and croque monsieurs have refinement and moxie Leggi tutto.
Al Ameer shines as an example of hospitality and superb cooking. They also run a butcher shop, an advantage that shows in the freshness of their peerless stuffed lamb. Leggi tutto.
Stone Barns isn't just an exquisite fine-dining restaurant serving magnificent tasting menus; it's an experiment, a laboratory, a learning center, and a model for the future of agriculture. Leggi tutto.
If the idea of warm cake batter makes you salivate (it should), you need to take a bite out of the warm vanilla cake with caramel sauce at R2L. The ooey-gooey delight will have you wanting more! Leggi tutto.
If you’re looking to relive your childhood days at your local carnival or fair, the Chocolate Fudge Funnel Cake topped with vanilla ice cream, chocolate fudge, and walnuts, can help you do that. Leggi tutto.
Nothing screams fall more than the The Cotton Duck’s caramel apple dessert prepared with caramel custard, poached apples, spice cake (flavored with a mixture of spices), and apple sorbet. Leggi tutto.
Carbone offers a unique take on the classic tiramisu, preparing a sliced wedge that layers mascarpone between Marsala sponge cake. Leggi tutto.
The Piemontese Gianduia, an almond cake soaked with vanilla bean and filled with chocolate hazelnut mousse that’s layered with candied lemon and chocolate crunch, is as delicious as it is beautiful. Leggi tutto.
Made for vegans (and anyone who likes delicious desserts), the Jewish Apple Cake at Flora is an ooey-gooey delight, drizzled with salted caramel and topped with powdered sugar. Leggi tutto.
It’s called the epic mac and cheese for a reason—you can get it topped with grilled chicken and broccoli, a cheeseburger or brisket chili. Leggi tutto.
If there’s one state that knows its mac and cheese, it’s Wisconsin. The Old Fashioned cooks its version on the stovetop, then bakes it with bread crumbs at the last minute for added crunch. Leggi tutto.
Go ahead, have seconds of the mac and cheese. (You know what? It’s really small. Thirds.) Leggi tutto.
The delicious blend of goat Gouda, Asiago and Cacio de Roma creates the creamiest mac and cheese sauce we’ve ever tried. Leggi tutto.
