Imaginative cocktails and a large selection of Israeli, Palestinian, Lebanese and Turkish wines complete the picture. Located in a circa-1906 horse stable, chef Gavin Kaysen’s Spoon and Stable’s menu focuses on seasonal Midwestern ingredients and deft French-inspired artistry, evident in menu items including pasta made with heritage grains, Minnesota foie gras with black lentils and celeriac fondant, and pot roast inspired by his grandmother’s recipe with slow-cooked flat iron roast, pommes aligot and mushroom confit. Kostow’s team has built relationships with local artisans, growers and foragers and there’s also a 3.5-acre garden on-premises for growing produce. Then move on to mezze including halloumi in brik with passion fruit, walnuts and pickled onion before finishing with a coal-grilled entrée like chicken shashlik with olives, preserved lemon and ginger. The menu notes that it takes an hour to prepare, but it’s well worth the wait. At his eponymous restaurant in the Trump International Hotel and Tower, his classic French technique bridges old and new worlds, eschews heavy sauces and embraces the spice and flavors of Asian cuisine. This is where chef/owner Tyler Anderson is showcasing New England ingredients like few other chefs do. And with a spectacular brunch also on offer, this is the kind of restaurant you’ll want to return to again and again. This charming, 35-seat bistro and wine bar in the Maryland metropolis wouldn’t be out of place in the French countryside, and neither would the menu, which is scrawled on a blackboard. Husk in Charleston, South Carolina, celebrates heirloom indigenous Southern products like no other restaurant can. 20, 2019 Our volunteer Field Editors helped us find the country's best small-town restaurants. His small menu showcases international flavors with a decidedly American twist, with sample menu items including green tomato panzanella, ‘nduja strozzapreti with honey and pecorino, and crispy cauliflower with golden raisins and Greek yogurt. She turns seasonal, locally sourced ingredients into memorable French-inspired dishes like leeks vinaigrette with Matsutake mushrooms and Asian pear or a whole roast chicken for two with wild rice pilaf and roasted cauliflower sauce. EXPAND LIST COLLAPSE LIST. All those classic high-end New Orleans dishes are prepared with expert precision and served with just the right amount of pomp, and the food is best exemplified in dishes like souffle potatoes, oysters Rockefeller and shrimp etouffee. Today, diners hoping to enjoy the multi-course, $255, two-and-a-half-hour, daily-changing tasting helmed by Momofuku veteran chef Sean Gray will thankfully find dishes that sound simple on the menu — “wagyu - foie gras,” “duck - celery root, calamansi,” “butternut squash - black truffle” — that are anything but simple in execution. Latin America’s 50 Best Restaurants, is owned and run by William Reed Business Media, the same organisation behind The World's 50 Best Restaurants and Asia’s 50 Best Restaurants. Chef Eric Lees has taken over Chicago’s iconic Spiaggia with a steady hand. Surprises are the name of the game at Komi, an upscale, modern Greek restaurant in Washington, D.C.’s Dupont Circle. There’s also a bar there that’s up there with America’s best cocktail bars. The quaint, cozy Comptoir du Vin has become a Baltimore must-visit in a short period of time. 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