After soft opening yesterday, Studio Paris now offers a much roomier spot to wind down with a cocktail and some DJ-spun tunes. sleek lounge boasts a retractable glass roof and palm trees. Read more.
So before Pinkberry swept the Windy City away, there was Yogen Fruz. I love that I can create my own yogurt. You choose the froyo & fruit & they put it in this crazy machine. It's magic.
Try the squid-ink gnocchi in carrot broth from our 100 Best list: Chef Giuseppe Tentori is first and foremost an Italian & where he really shines is with pastas such as this rich yet delicate gnocchi.
Try the ham and cheese fondue from our 100 Best list:Take a croque-madame, increase the cheese tenfold, melt it in a crock, fold in ham, put the egg on top and use the bread on the side, for dipping.
Try the El Pirata from our 100 Best list: The spiked shakes at this L.A. import are so thick, so boozy and so frickin’ delicious that even the burger-bored should get in here for these alone.
Try the fava-bean crostini from our 100 Best list: You realize why everyone wants to imitate Avec. And just how inimitable Avec is.
Try the Macau pork belly from our 100 Best list: Chef Wu Ming's made us care about pork belly again, accomplished by crisping the skin like candy and cooking the flesh into silky submission.
Try the michelada from our 100 Best list: We know it contains Tecate, Cholula and Valentina hot sauces, and Maggi. Oh, and we’re certain it's delicious, alleviates hangovers & might just cure cancer.
This brunch from celeb chef Rick Bayless is not to be missed—too bad it’s served only on Saturdays. Be sure to check out the huevos “Fronterizos” with sausage and biscuits. Read more.
Try the duck fat yaki soba noodles from our 100 Best list: A bowl of everything you could ask for: thick, satisfying noodles in mustard sauce, fatty morsels of duck and crunchy slivers of cabbage.
Try the chocolate bouchon from our 100 Best list: Stephanie Izard successfully incorporates foie gras as a decadent marshmallow “fluff” alongside a moist chocolate cake.
Try the Home-fed chicken Xiang Xi–style from our 100 Best list: We don’t care about the misleading translation when the result is one of Hu’s best signatures.
Pot stickers are fine; better to go with the Thai curry-chicken rice bowl with its yellow curry. Or just stick with the bao, steamed buns stuffed with fillings such as slightly spicy kung pao chicken. Read more.
There’s little offered here to really love, but there’s plenty to like: accomplished cocktails, and duck fat yaki soba noodles with mustard sauce, topped with duck and tossed with crunchy cabbage. Read more.
Chef Ryan LaRoche can generally be trusted with chicken (both the $75 poached and the cheaper roasted), steak tartare and tagliolini. Read more.
This is intense food, spicy and oily and built around pork and chicken. “Home fed chicken" is hung for two days to dry age before it’s lightly smoked over a wok filled with dry rice and spices. Read more.
Beat the brutal weekend crowds by dropping by the takeout window to grab a couple of tacos or plant yourself at the wall-length counter for a few beers or quality cocktails. Read more.
Some cocktails have amazing presentation, like the Rooibos, and some, like the Blueberry are remarkable in every way. But no matter what you order, you'll never think of a cocktail the same way again. Read more.
Tacos al pastor, which is spit-roasted pork cooked with pineapple and onion; a crunchy fried fish taco; and best of all, pork belly with tomato guajillo sauce, queso fresco, onion, and cilantro. Read more.
Absolutely spectacular dining experience. Chef Anthony Martin amazes you with every plate. Chef's tasting menu and Valentine's Day tasting menu were both fantastic. Wine list includes 1800 selections!
Authentic Costa Rican fare in a casual mom-and-pop BYO setting with some of the best chicken burritos around. Experiment with the casado and an oatmeal shake. [Eater 38 Member] Read more.
While obvious selections such as clam chowder and lobster rolls are available, visitors can also nosh on fried clams, steamers (steamed clams), and lobster bisque.
Start with the sweet, cool stone crabs and a delicious chopped salad that could easily feed two. Go straight to the top with the bone-in New York strip or the Alaskan king crab legs served chilled. Read more.
The sweet-lobster cocktail satiates two, the juicy prime rib comes in a hefty portion, and desserts are so enormous that servers cut them in two, wrapping half in a take-away bag, no questions asked. Read more.
