This is American cooking at its absolute pinnacle. Perfectionist chef Thomas Keller coaxes otherworldly flavors and textures from once familiar ingredients. His famous salmon tartare "ice cream cone" is the first clue that there's alchemy in the kitchen, and the subsequent parade of nine courses confirms it: Keller is the nation's foremost curator of ingredients and flavors. Read more about this restaurant on Concierge.com

Alice Waters sparked a green revolution when she opened Chez Panisse in 1971. Today a visit is like dining at the home of a friend who happens to be an incredibly talented chef. The seasonal menu changes daily and might include an oven-roasted veal chop or a dish of unadorned, pristine black figs. For adherents of the fresh-and-local movement, a trip to Chez Panisse is a fantastic pilgrimage.
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Beautiful dining room and fabulous food. Excellent choice for romantic dinner.

Lovely, elegant and full of whimsical surprises.

Renovated convent. Perfectly decorated to visually enhance the fabulous 7 course Italian cuisine.

If American Italian-food chains have blunted your taste buds to the joys of good red sauce, get thee to Tuscany to savor the rustic and robust flavors at the source. Though Le Logge calls itself a humble osteria, this is really a gourmet joint that likes to dress down. Within hopping distance of the Piazza del Campo, it serves up delectable Tuscan treats such as cinta senese (pork liver either whole or in sausage form) and the restaurant's trademark primo, malfatti all'Osteria (spinach and ricotta gnocchi served with tomato sauce). That'll show you Italian. Read more about this restaurant on Concierge.com

Exquisite dining in one of the most decadent and elegant restaurants.

The humble lobster roll may just be the ultimate summer food: simple, delicious, and tasting of the sea. For the best anywhere, look no further than this summer-only shack. Each roll is made from the meat of a fresh one-pound lobster, piled into a toasted bun, and served with a cup of drawn butter. No itsy-bitsy shreds of lobster here—just huge hunks of juicy knuckle meat, tender claw, and resilient tail.
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"The most exciting restaurant in town."

The type of mad cooking known as molecular gastronomy is taking hold across the globe, but there's no substitute for experiencing it in the kitchen of its inventor, Ferran Adria. Unexpected combinations include preparations such as white asparagus with lemon-flavored marshmallows, or scallops topped with diced watermelon and saffron. Lend an ear to your waiter, who may instruct you in exactly how to eat a dish, including how many bites to take to best appreciate the zany nuances. Read more about this restaurant on Concierge.com