From the theater-inspired ticketing system which books diners into tasting menus priced according to time, to meals inspired by Escoffier and Ferran Adrià, Next has rewritten the restaurant experience Read more.
Craig Schoettler concocts 32 types of ice and incorporates white-hot ingredients ranging from finger limes to Batavia Arrack, earning readers' pick for Best New Bar. Read more.
Here, diners decide among ten patties, ranging from grass-fed beef and elk to free-range turkey. That’s before the buns (split-top egg, pretzel) and specialty toppings (wasabi mayo, pickle chips). Read more.
Buttermilk and glazed yeast are staples, but the Twitter feed update dough lovers of daily specials that range from pistachio to birthday cake (cake dunked in vanilla glaze with rainbow sprinkles). Read more.
Waffles taps the full potential of its namesake dish with unexpected combinations, such as green-tea waffles with lemon-ginger Chantilly cream and a Mexican chocolate version with orange anglaise. Read more.
Chain doesn’t signify commoditized mass culture when the business in question uses cage-free eggs, slices its own fries and serves crispy patties of humanely raised, hormone- and antibiotic-free meats Read more.
How do you persuade drinkers of big, buttery Chardonnay to try a cocktail instead? Combine vodka, gin and ginger liqueur with pineapple juice and butter, call it Napa Chard, and serve it on the rocks. Read more.
Feeling gummy bears for your chocolate–peanut butter or the need to pile a dozen toppings over a gallon of fat-free? Pick the cup, pull one (or three!) of the 14 handles and pile on the toppings. Read more.
Les Nomades vet Chris Nugent hasn’t lost attention to detail, his mastery of French cooking technique, his penchant for lux ingredients and a tasting menu that reminds diners this is a special event. Read more.
Since pretty much everything tastes better with melted cheese, chef Cary Taylor isn’t short of options, topping his pasta with everything from smoked bacon and blue cheese to roasted mushrooms. Read more.
The steak-and-ale captures carrot-laden pot roast in buttery crust, the chicken Balti channels India by way of Britain with heady curry spices, and the mushroom-kale is a good argument to go meat-free Read more.
Wackier varieties of the Quad-cities style pie include taco pizza, teeming with mozzarella, shredded lettuce, diced tomatoes and tortilla chips. Olé? Read more.
Executive chef Moosah Reaume seamlessly churns out farm-to-table dishes such as roasted beets with housemade yogurt, and whole-wheat flatbread topped with spinach, goat cheese and herbs. Read more.
Public House has taken all the trappings of a typical sports bar—TVs everywhere, cheese curds and beer—and yuppified them. A hefty beer list boasts American craft ales and specialty Belgians. Read more.
