The luxury ingredients and luxury prices seem not to dissuade diners who are happy to face down $175 asparagus dinners, showers of truffles and caviar, and even the standard $125 prix fixe. อ่านเพิ่มเติม
Tar & Roses, which also has a terrific, mostly Italian, wine list, may also mark the first time in our nation's history when cauliflower became more delicious than prime steak. อ่านเพิ่มเติม
A fusion of complex, ritualized Japanese kaiseki cuisine with modern California small-plates cooking, like the black cod served under smoldering sheets of the Japanese cedar hinoki. อ่านเพิ่มเติม
Specialty: pasta, handmade, whole-wheat rigatoni more or less in the style of cacio e pepe, cooked extremely al dente and tossed with cheese and a punishing handful of black pepper. อ่านเพิ่มเติม
Kevin Bludso specializes in thick hunks of slow-cooked cow. There is a sweet, peppery sauce, but the beef ribs and the coarse sausage don't need it.
Don't miss the bufala mozzarella draped with spectacular anchovy with Meyer lemon and an herb salad. Nancy Silverton makes a great a caprese with bufala, cherry tomatoes and basil.
A project by Dustin Lancaster and Matt Kaner of Bar Covell, the cozy, hip oyster bar offers a limited menu of seafood plus a well-curated selection of boutique wines and craft beer. [Eater 38 Member]
Sharing is what most makes sense here. Everyone will want to taste everything. Plates fly around the table as someone wants to try the bouillabaisse, which is a kind of miracle. อ่านเพิ่มเติม
