MICHELIN Guide Starred Restaurants 2025

1 Star • Indian. This smartly dressed restaurant is a firm favourite with those who love Indian food. The menu looks to all parts of India, with a slight bias towards the north, and also showcases dishes that would have featured in royal kitchens. Instead of starters there’s an extensive selection of small plates that include succulent narangi prawns. For mains, dishes from the tandoor include a delicious stone bass tikka, while the gucchi lababdar is a must; if you want the full experience, opt for the tasting menu. The ground floor room is more appealing than downstairs.

1 Star • Modern Cuisine. The eponymous John was raised right here on the family farm and now provides excellent field-to-fork dining inside its 16th-century farmhouse. His brother Tom looks after the 400-acre estate, which provides herbs, vegetables, fruits and multiple meats that inform and inspire the tasting menus. The kitchen has the skill to let these flavours shine, in dishes that come with a personal and playful touch – such as a take on classic duck pancakes. You start with drinks on the ground floor and are then shown upstairs to the rustic restaurant with its exposed bricks and beams.

1 Star • Modern Cuisine. JÖRO’s relocation to this 300-year-old former mill on the edge of Sheffield has certainly been a labour of love. The building has been smartly converted, with bedrooms available upstairs and an open kitchen in the dining room. The cooking is pure and occasionally playful, with the quality ingredients treated with respect and understanding. Just take the Vale of Mowbray hogget, for example, enhanced by a mint-tinged lamb jus, a bright tomato and chipotle cream, and a vibrant caponata. The excellent service is a real team effort, with every person brimming with enthusiasm.

1 Star • Modern British. What a wonderful neighbourhood pub this is – the kind of place you visit once, then immediately start planning your return. Bright, warm and welcoming, the interior is smart yet still feels like a pub, something which is echoed in the food. The menu is packed with the kind of accessible, pared-back cooking you could happily eat every day. High-quality ingredients shine in generous dishes with a complete lack of pretension or over-adornment – like tender Salt Marsh lamb loin with romero peppers and a pastilla of slow-cooked shoulder meat.

1 Star • Modern Cuisine. This attractive whitewashed former manse in the Cairngorms National Park has been transformed into a true dining destination with a personality of its own. Start in the elegant bar, with one of the fine selection of Scottish and Japanese whiskies, before heading to the Nordic-style dining room for the main event. A surprise tasting menu fuses Scottish produce, including some from their garden, with Japanese techniques, enhancing the ingredients to brilliant effect. The house-made oat tofu is a prime example, served with a lip-smacking fermented cream sauce with broad beans and chilli.

1 Star • Modern Cuisine. Relaxed and free from pomposity, there is a lovely neighbourhood feel to this restaurant that provides both great cooking and a warm welcome. The versatility of the place knows no bounds, as it’s as suited to a romantic dinner as it is to a quick lunch while out shopping or when celebrating with friends. The reliably enjoyable dishes are based on classical combinations and often have a Mediterranean inflection – such as carpaccio of scallops or grilled octopus with smoked paprika aioli. A good value set menu is available alongside the à la carte, but must be booked in advance.

1 Star • Mexican, Modern Cuisine. ‘Mexican soul, British ingredients’ is the tagline of this big, bold restaurant, and it proves an exhilarating combination. The kitchen adds creativity and impressive modern technique to hyper-seasonal recipes rooted in tradition, resulting in wonderful flavour contrasts and imagination in outstanding dishes like the signature langoustine taco with smoked chilli and sea buckthorn. The interesting wine list focuses on lesser-known choices from Central and Eastern Europe, while the final part of the tasting menu is served in the downstairs Mezcaleria, which is well-stocked with Mexican spirits.

1 Star • Modern British. The jewel in Chiswick’s culinary crown remains as popular as ever, thanks to its local feel, relaxed atmosphere and, most importantly, its skilled and generous cooking. Largely British ingredients are combined with influences from France and occasionally the wider Mediterranean. So you can expect carefully prepared dishes like corn-fed chicken with potato galettes, celeriac purée and wild garlic salsa verde, where the flavours are as assured as they are satisfying. Bright and delightful on a summer’s day and cosy and warm in winter, this is a restaurant for all seasons and all occasions.

1 Star • Modern Cuisine. Situated in the corner of the COMO Metropolitan hotel, with its own separate entrance, this wine bar and restaurant from the Trivet team is a breath of fresh air for the Mayfair dining scene, filled with chatter and the buzz of the open kitchen. It’s difficult to pigeonhole the fun and eclectic cuisine, ranging from snacks like hot tongue bun to classics like pâté en croûte and several dishes cooked over fire. Above all, it's cooking devoid of fuss and packed with flavour. The impressive global wine selection is bolstered by interactive and knowledgeable service.

1 Star • Creative. Nordic décor meets the Lake District at this intimate restaurant, where wooden planks line the walls and sheepskins cover the chairs. The Lakes provides much of the top-drawer produce, although the chefs do look further afield, with a few Japanese influences being incorporated, such as in the Ōra King salmon with karebushi, tomato and maple dashi. Dishes often look simple, but are in fact complex, creative and contain impressive depth of flavour – years of culinary experience are evident in every mouthful. Service is smooth, with the detailed dish descriptions delivered with confidence and pride.

1 Star • Modern Cuisine. Tucked away inside the luxurious Pennyhill Park Hotel is this little culinary oasis. The tasting menu comes in a surprise format, but you can expect top-notch produce like Brixham sea bass and Aynhoe deer to be on there. These fine ingredients are crafted into dishes that use classic combinations which have been refined and reworked in a creative modern style. Flavours, textures and temperatures show wonderful balance and there's nothing superfluous on the plate.

1 Star • Modern Cuisine. For over 35 years, David and Helen Everitt-Matthias have been serving the Cheltenham dining scene with this spacious restaurant. David is in the kitchen crafting technically sound dishes that, as the restaurant's name would suggest, have one foot firmly in France. Your visit will be book-ended by a terrific bread basket and a delicious dessert; the latter has long been a real strength here, so look out for a cheesecake or chocolate delice to satisfy your sweet tooth. The wine list has plenty of depth and, like the food, is pleasantly well-priced.

1 Star • Spanish. Chef Nieves Barragán Mohacho brings all her experience to bear at this joyous Spanish restaurant in Shoreditch. If you’re a couple, then sit at the comfortable counter to take in the skills and the choreography of the large kitchen brigade. However many dishes you order to share – from succulent suckling pig or herb-crusted rabbit shoulder, to crisp ‘gambas cristal’ or lamb sweetbreads with orzo – you’re bound to end up ordering even more when you see them go past. An all-Spanish wine list and the delightful, enthusiastic service team add to the experience.

1 Star • Mediterranean Cuisine. Cooking with fire is all the rage these days and Lita is an expert practitioner, although it also offers so much more. While there’s a strong Mediterranean and southern European element to the menu, prime British ingredients – such as Scottish lobster and Cornish turbot – along with big, bold flavours and well-made sauces really make the dishes sing. Many of the plates are designed for sharing, like dry-aged Devon duck with beetroot and kumquat. This is roll-up-your-sleeves sort of food – the type that leaves you licking your lips and planning your return.

1 Star • Seafood, Scottish. This pretty crofter’s cottage sits in an idyllic spot on the Waternish Peninsula and offers commanding views across the countryside to the mountains. It’s a pleasingly simple place with a wood-burning stove, Harris Tweed-covered chairs and a snug, intimate feel. The skilfully prepared, intensely flavoured dishes have French undertones but a Scottish heart, with Skye's cold, pure waters providing plenty of seafood. The signature langoustine 'pot au feu' is a prime example, using shellfish landed on the jetty opposite the restaurant.

1 Star • Italian. There’s something about Luca that makes it feel like a proper grown-up restaurant, largely because the relaxed clientele just know they’re going to be well looked after. What brings them all here is the expertly rendered Italian food, which is satisfyingly robust yet effortlessly easy to eat. The pasta course will certainly be a highlight – whether that’s cappelletti of salt-baked potato or tortelli of pumpkin with ricotta – but the other dishes, featuring such quality ingredients as Orkney scallops or Hereford beef, won’t ever disappoint. For great value, choose the Express Lunch menu served in the bar.

1 Star • Modern Cuisine. In the centre of this charming spa town you’ll find an unassuming exterior concealing an elegantly stylish restaurant. Helen runs the service and she’s a natural host, so you’ll be warmly welcomed and well looked after. Her experienced husband Jon runs things in the kitchen and his overtly seasonal cooking demonstrates impressive classical technique and attention to detail, exemplified by the expertly cooked venison with a rich red wine sauce. His more playful side comes out in the crowd-pleasing signature 'Tequila Slammer' sorbet.

1 Star • Modern British, Creative. Edinburgh’s finest row of Georgian townhouses is the setting for this elegant seafood restaurant, where only the very best produce will do. Start in the stunning first-floor bar for an aperitif and finely crafted snacks prepared at the island counter, before moving to the understated dining room for a tasting menu based on delicious, sustainably caught fish and shellfish, be it wild halibut or Scottish langoustines. This produce drives the eye-catching dishes, which deliver subtle yet complex blends of flavours and textures. If you’re staying the night, luxurious bedrooms are available.

1 Star • Modern French. Local chef Michael Caines is behind this tastefully restored Grade II listed Georgian house, which sits in peaceful grounds dotted with sculptures. In summer, the pretty veranda makes the perfect place for a drink before you enjoy the sophisticated, well-balanced cooking. Michael's experience and abundant technical skill shine through in classical dishes elevated by his fine judgement and exceptional produce – such as Sladesdown duck with an exemplary jus providing great complexity of flavour. The bedrooms are beautifully furnished and some even come with a firepit and hot tub.

1 Star • Creative British, Modern Cuisine. The personality and experience of chef-owner Simon Martin shine brightly at this stylish, modern restaurant, where every one of the well-spaced tables has a view of the kitchen. British produce leads the way, including plenty of seafood because, as Simon puts it, “we live on an island”. There are many Asian techniques on display and the cooking marries complex flavours with a pure, natural approach, in dishes such as a superb roasted hogget with white miso sabayon.

1 Star • Modern Cuisine. The Caistor Hall Hotel is a Georgian country house with a contemporary flourish inside, and a manicured lawn and terrace for those seeking fresh air. Experienced restaurateur Mark Poynton runs the hotel’s flagship restaurant, offering a balanced seasonal set menu in a choice of lengths. The terse menu descriptions belie the complexity of the cooking, evidenced by technically adept elements such as a perfectly seasoned red wine jus with rare aged beef. If there’s a chocolate dessert on the menu, then you’re in for a treat.

1 Star • Modern Cuisine, Contemporary. For over 20 years, Martin Wishart has been welcoming diners to his eponymous restaurant in the historic and characterful port of Leith. Over the years, he has continually tweaked and reassessed the food and the décor, and the bright, modern style of the dining room is a great match for the current cooking. The kitchen shows great skill in marrying top Scottish produce like grouse and Orkney scallops with classic French technique, resulting in dishes that deliver the flavours they promise, with nothing unnecessary on the plate.

1 Star • Modern Cuisine. ‘Maré’ translates to ‘tide’ in Portuguese, reflecting the ever-changing seasonality of the cooking at this neighbourhood restaurant from the acclaimed chef behind London’s Da Terra. The beautiful interior is sleek and modern, while the cooking draws on influences from Cagali’s Brazilian roots, along with forays into the Mediterranean, Mexico and Japan. Sharing is encouraged, although you’ll be loath to give up any of the signature ‘baba au cachaça’. Service is warm, genial and caring, with many dishes delivered by the chefs.

1 Star • Modern Cuisine. On the ground floor of the mightily impressive Raffles hotel – which opened in 2023 and occupies The Old War Office – sits this elegant, comfortable and discreet dining room. The sophisticated, technically elaborate cooking offers intriguing flavour and texture combinations, while displaying an emphasis on over 70 varieties of British fruit and vegetables – the plant produce is always listed first on the menu. The wine list is comprehensive, the pairings are well-considered and the service is pitched just right, being both structured and relaxed.

1 Star • Modern British. A lovingly restored Georgian building is the setting for this charming restaurant. You enter via the back of the building, through an illuminated garden, and are then warmly welcomed into a beautiful dining room, where the lovely handmade tables have the menu and cutlery hidden in a drawer. The finest produce, be it lobster or quail, is delivered via a skilfully prepared tasting menu, where deep flavours come together perfectly and there's the odd playful touch, like dessert served across several dishes to share. Three restful bedrooms provide the perfect overnight escape.

1 Star • Modern Cuisine. Bringing a little part of Devon into St James’s, this first London venture from renowned chef Michael Caines is a discreet, intimate sort of place inside a hotel so tucked away it gives you the feeling of being ‘in the know’. Choose between ‘The Stafford Classics’ – such as beef Wellington carved tableside – and Caines signatures featuring Devon produce, like a beautifully executed crab and mackerel tart with intense flavours and fine balance. There’s a wine list to match too, with plenty of big-name producers and top-drawer vintages in the 400-year-old cellars.

1 Star • Modern British. Great produce has long been the bedrock of Morston Hall's success. Whether picked from the kitchen garden, foraged from nearby beaches or sourced from the best suppliers across the UK, the ingredients are superb, and are allowed to shine in dishes based around classical flavour combinations. The conservatory looking out over the garden is the place to sit in the summer months, while those staying the night can choose from contemporary country house bedrooms or more luxurious garden rooms.

1 Star • Spanish. It’s all about delicious natural flavours at this fun Soho spot, which comes courtesy of the people behind Brat. It’s a large operation split over two levels; the basement booths can offer intimacy but the ground floor has the buzz around the open kitchen. The lengthy menu includes dishes that are ideal for sharing and vary in size, from snacks like sweet raw red prawns with house-made stracciatella to whole lobster caldereta for up to five people. Open flames and a wood-fired oven add wonderfully smoky flavours and you’ll leave still licking your lips.

1 Star • Italian. Angela Hartnett’s bright, stylish restaurant has been a Mayfair fixture since 2008 – and it's easy to see why. Her Italian heritage informs an appealing à la carte of dishes bursting with punchy yet harmoniously balanced flavours, from pasta plates like pappa al pomodoro agnolotti to those showcasing prime British ingredients such as Dorset crab and Herdwick lamb. The Amalfi lemon tart remains a reassuringly permanent fixture on the dessert menu and should never be ignored – a beautiful finish to any meal, presented with confident simplicity.

1 Star • Creative, Contemporary. With seating for just 23 customers, there’s an intimate, almost communal feel to events at this restaurant inside a delightful Georgian townhouse in a charming Belgravia mews – which partly explains the name. ‘Muse’ can also refer to the inspiration behind the cooking, which includes chef-owner Tom Aikens’ parents, his childhood and key moments from his professional career. Each well-judged and sophisticated dish relates to something memorable from Tom's past, whether that was climbing a tree or enjoying the last barbecue of summer.

1 Star • Modern Cuisine. In a pretty little village on the edge of the North York Moors lies this former pub with stripped-back décor – expect flagstoned floors, whitewashed beams and exposed stone walls. The tasting menu features prime produce enhanced by a range of techniques, both traditional and modern, as with the showstopping Thirkelby duck in three servings, glazed with homemade walnut wine. Consider the excellent non-alcoholic drinks pairing, which really enhances the food, and a stay overnight in one of the cosy, simply decorated bedrooms.

1 Star • Modern British. After over four decades of consistent culinary success, the Northcote hotel's restaurant continues to excel under the stewardship of Lisa Goodwin-Allen. Her cooking is underpinned by superb produce, which often comes from local, biodynamic and organic suppliers or the kitchen garden. This is fashioned into dishes with distinct, bold flavours, brought together in complementary combinations – such as rabbit 'pillow' with scorched corn, chilli and coriander. The extensive wine list includes some exceptional bottles and a glass-walled "Chef's Table" room lets you in on the action.

1 Star • Modern British. With its 15th-century origins and smartly thatched roof, this may look like a typical English pub, but it's no ordinary village local. Mike and Imogen bought the place back in 2006 and have since put Murcott on the foodie map, whilst also keeping their inn a friendly, welcoming place. Refined, elegant dishes are delivered in the form of a tasting menu or a simpler 'pub classics' selection, both of which showcase the kitchen's ability to deliver tried-and-tested favourites with great skill – just look at the textbook sauces and the superb choice of breads to start.

1 Star • Modern Cuisine, Regional Cuisine. In the heart of the Lake District sits this quirky little restaurant, which occupies the cellars of an old house where William Wordsworth used to work as the Distributor of Stamps for Westmorland. It's now owned by brothers Ryan and Craig Blackburn. The former is in the kitchen, crafting the ‘A Journey Around Cumbria’ tasting menu that showcases his passion for exceptional local produce. The skilfully prepared dishes have been well conceived and carefully balance bold and delicate flavours; each one has a story – sometimes historic, sometimes personal.

1 Star • Modern Cuisine. The Queensberry Hotel comprises a series of Bath's archetypal Georgian townhouses and in its basement sits this surprisingly airy, modern restaurant where Chef Chris Cleghorn brings an innovative, personalised approach to his cooking. Colours, textures and flavours are used to full effect in refined, creative combinations which have plenty of depth and, while they may appear simple, that’s all part of their skilful make-up. Desserts are a consistent highlight, especially the combination of intense dark chocolate and fruity olive oil, with a drizzle of top-notch balsamic.

1 Star • Greek. Find the subtle little sign and then head upstairs to this lively, hugely fun restaurant serving thrilling cooking from Greece and beyond. This is the spot that the capital’s Hellenic food enthusiasts have been crying out for, with utterly delicious sharing dishes that include spreads and breads, tuna in various forms, plenty from the charcoal grill and standouts like spanakopita and giouvetsi. The covered terrace overlooks Borough Market, the pacing from the kitchen is spot on and the young service team are both warm and helpful. The list of coastal wines is great too.

1 Star • Modern British. Not everywhere is about ‘a scene’ – in the basement of the Flemings Mayfair hotel is a restaurant for those who prefer a more discreet, almost secretive environment, away from both hurly and burly, where the style of service is unapologetically formal. The set menus come in two lengths – with pescatarian and vegetarian versions available – and mine such top-drawer ingredients as Cornish mackerel and Orkney scallops. The chef’s Moroccan heritage comes through in dishes like roast Anjou pigeon with preserved lemon and sauce Marocain, and the English saffron dessert with nadorcott.

1 Star (Green Star) • Modern British. Formerly located in the centre of Bruton, Osip is now situated more rurally, in a stunningly renovated former pub that retains the minimalistic elegance of the original. Forward-thinking chef Merlin Labron-Johnson and his enthusiastic team are passionate about their farm-to-table ethos, with the tasting menus showcasing an array of home-grown and locally sourced produce. Dishes like chilled tomato consommé with fig oil shine in their technical precision and pure, natural flavours. The wine flights highlight organic and biodynamic choices, while there are also non-alcoholic pairings.

1 Star • Seafood. Wonky walls, low ceilings and a host of delicious seafood can be found at this intimate 15th Century fisherman’s cottage, which stands right on the Port Isaac harbourside. Quality and sustainability are the watchwords here and the daily changing set menu – which features some dishes designed for sharing – is dictated not only by the seasons but the weather too. Combinations are kept simple, allowing top-notch and expertly cooked seafood, be it brill or sole, to really shine. Some bold pickled elements, like jalapeño mayonnaise, help to add an extra dimension.

1 Star • Modern British. From the terrific buzz in the air to each element of the carefully constructed tasting menu, dining at this understated restaurant is such a pleasant experience. The starting point for the cooking is always the ingredients, with only the very best selected – and in some cases grown – by the kitchen team. This top-notch produce is elevated by the refined, expertly balanced accompaniments – an approach which is clear in dishes like superb Orkney scallop paired with a curry oil that is beautifully judged in both aroma and flavour.

1 Star • Modern Cuisine. Guests are put centre stage and are treated to a real experience at this restaurant set in a delightful Georgian townhouse. Paul Ainsworth has developed his own style over the years and the menus are a wonderful showcase for his considerable talents. The finest Cornish produce and well-honed classical techniques underpin the cooking, which is studded with playful creative touches – such as the brilliantly conceived "Yesterday's Scone" crossover course before dessert. Friendly, well-versed service helps to make your visit a memorable one.

1 Star • French Contemporary. Yannick Alléno's place among the pantheon of great French chefs is assured, and the Four Seasons in Mayfair was the chosen venue for his first foray into the UK’s dining scene. It’s a smart, spacious dining room, with lots of natural light and a focus on comfort – the large open kitchen, which is led by Chef Benjamin Ferra Y Castell, is skirted by a luxurious counter for those wanting a close-up view. The food is underscored by classic French recipes, but influences can range from Italy to North Africa to Japan. Ingredients are naturally from the luxury side of the ledger and set menus are the best way to go.

1 Star • Mediterranean Cuisine. Tucked away on a residential square, this neighbourhood restaurant is warmly and personally run by a husband and wife team, and the unusual name is a nod to the old town green which once stood out front. The daily changing menu of North African, Middle Eastern and Mediterranean dishes involves a range of ingredients cooked over charcoal. The sourdough flatbread fresh from the oven kicks things off perfectly and the unfussy dishes deliver bold, well-defined flavours which are skilfully executed. The esoteric wine list champions organic and natural wines, while the lunch menu provides great value.

1 Star • Modern British. There's an inviting, contemporary feel to this 18th-century Cumbrian inn that's situated so far north, it nearly crosses the Scottish border. If you time your visit right, you'll get a glimpse of a truly spectacular sunset. The adept kitchen team match the wonderful surroundings with ease, eschewing unnecessary flourishes and instead delivering beautiful balance and depth of flavour with just a few ingredients – as evidenced by superb vadouvan-spiced scallops. Extend your visit with a stay in one of the smart bedrooms.

1 Star • Creative. Over the decades, few parts of London have seen more restaurants come and go than Charlotte Street, but one constant over that period has been David Moore’s Pied à Terre. Reinventions have kept things fresh over time, be that a new colour scheme or the embracing of plant-based cooking with a serious vegan offering. The classically based dishes are seasonal and colourful, showing off top-notch ingredients in harmonious combinations, such as Welsh lamb with basil, anchovy, girolles and a top-drawer red wine reduction with red currants.

1 Star (Green Star) • Modern Cuisine. The open kitchen takes centre stage at Cal and Siân Byerley's rustic restaurant, where they're all about showcasing Northumbrian ingredients. Cal knows the local area intimately, plucking fresh ingredients from the kitchen garden and leading his team on foraging missions. He and the chefs use this produce with skill and originality, in dishes such as the brilliant fondant cake made using the rare dryad saddle mushroom. The wine flight – including several English wines – is worth going for, and they also make their own juices, tonics and teas.

1 Star • Traditional British. Look for the church spire to help you navigate through the maze of country lanes that lead to this charming 15th-century pub, which was originally the gatehouse of Dalton Park. The Yorkshire larder is well-represented on the menus, with numerous daily specials reflecting what’s best in season. Unfussy, instantly recognisable dishes like dressed crab are elevated thanks to the exceptional ingredients and the kitchen's keen sense of balance. The charming team ensure everyone is looked after with a smile, and smart bedrooms add a luxurious edge.

1 Star • Vegan, Vegetarian. There’s an appropriately earthy, natural vibe to this elegant restaurant dedicated to promoting plant-based cuisine. The slate floor, warm hues and rustic plastering help it feel stripped-back yet stylish, with some counter seating providing another on-trend touch. Chef Kirk Haworth – who founded Plates with his sister Keeley – brings his strong classical technique to bear on inventive and inviting vegan dishes that give vegetables the respect they deserve. The maitake mushroom with black bean mole is superb, while the raw cocoa gateau is a real treat to finish.

1 Star • Modern Cuisine. The cooking at Portland respects the principles of sourcing and seasonality; in fact, the menu is often reprinted after lunch as ingredients are used up and replaced by different ones. The kitchen believes in doing as little as possible to the raw ingredients to allow their natural flavours to come through, and dishes are never over-crowded, with every component there to enhance another – like bone marrow sauce used to add depth and richness to a venison Wellington. The pared-down look of the room matches the understated food.

1 Star • French, French Contemporary. Named after the famous Pomerol estate in Bordeaux, wine plays an understandably pivotal role at this impeccably run restaurant that caters to both well-to-do locals and those looking for a special night out. At the heart of the elegant room is its striking glass-walled wine store, which features over 700 bins, including Château Pétrus going back to 1959. The cooking itself offers sumptuous luxury ingredients from lobster to turbot, presented in precise, refined dishes with a classic French heart and little regard for unnecessary frills.

1 Star • Indian. Head Chef Sriram Aylur and his team offer a comprehensive tour through the classic flavours of southwest India and the Malabar Coast. Just try the lemon rice or paratha with your fish curry or kori gassi and you immediately know you’re in safe hands – and do start with the delicious pepper shrimps. There’s a separate vegetarian menu along with the tasting and à la carte options, so everyone will be happy. The spacious and comfortable room, run by a smart and knowledgeable team, also feels authentic to the south with its use of sandstone and rattan.

1 Star • Modern Cuisine. When your restaurant is on the 60th floor, thus becoming the tallest in Europe, it makes complete sense that the 12-seater counter faces the window and the stunning view over the city, rather than the chefs in their open kitchen. Gordon Ramsay’s exclusive little sky dining restaurant offers a surprise tasting menu, built around ingredients from the top drawer. Highlight dishes could include 14-day aged duck with celeriac and Alsace bacon, and lobster with pumpkin and pine. Everyone is served together so be punctual – and allow a little extra time for security checks on the ground floor.

1 Star • Modern British. This is country house dining at its finest – opulent, formal and sophisticated – and it suits this grand Palladian mansion perfectly. Rich, elegant décor, extravagant furnishings and sumptuous fabrics feature throughout, from the beautiful bedrooms to the drawing rooms where pre-meal drinks are enjoyed. Expertly crafted dishes rely on classic techniques but have a light, modern style, and ingredients are luxurious and of top quality. Structured service comes with as much polish as the silver.

1 Star • Modern Cuisine. This Victorian townhouse has hosted a restaurant for many years and has long been a feature of Cambridge’s dining scene. Its current guardians are Sam and Alex, who have really made it their own. Sam’s food is poised, detailed and very precise, with his technical skill shining through in beautifully presented dishes such as roasted quail with a buttery vin jaune sauce. The house has a bright, understated style and the enthusiastic service team – who explain the make-up of the dishes in full – keep the atmosphere welcoming and relaxed.

1 Star • Italian. It should go without saying, but be sure to ask for a seat on the terrace at this icon of London's Italian restaurant scene. The on-view kitchen with its wood-fired oven dominates the stylish and buzzing riverside room and the menu bursts with authentic Italian flavours which make one’s mouth water in anticipation. The honest, hearty dishes have a rustic Italian simplicity, relying as they do on the quality of their ingredients, whether that be clams, crab or wild sea bass. Arguably the best Italian wine list in London is the icing on the cake.

1 Star • Modern British. L’Enclume’s more relaxed sister restaurant sits in the centre of the village and occupies a pretty cottage beside a stream, with dark wood beams and welcoming open fires. Simon Rogan’s influence is clear to see on the menu, which lists skilfully prepared, understated dishes that make great use of modern flavour combinations. The clean, uncomplicated approach keeps the focus firmly on each main ingredient, with exceptional produce coming from Simon's Our Farm development in the Cartmel Valley, or carefully sourced from trusted Lake District suppliers.

1 Star • Modern Cuisine. Set in a quiet area of the city, this attractive Arts and Crafts building is little sister to the Black Swan in Oldstead and shares its ethos of seasonality and sustainability. Tasting menus evolve naturally according to the availability of produce – which originates from their kitchen garden, small regional suppliers and chef-owner Tommy Banks’ parents’ farm. Creative, modern dishes are carefully prepared and deceptively simple to look at, yet offer great refinement and depth of flavour. There’s plenty of choice on the well-chosen wine list, with everything available by the glass.

1 Star • Spanish. Chef Nieves Barragán has created something authentic and truly joyful with Sabor. There are three distinct areas: on the ground floor is the bar and, opposite, a counter serving dishes from all over Spain including fresh seafood from their in-house fishmonger. Upstairs is El Asador – the only area for which bookings are taken – and here you can enjoy specialities from Galicia and Castile. There are two must-haves: the succulent Segovian suckling pig roasted in the specially built oven and the melt-in-the-mouth octopus cooked in vast copper pans. You’ll be licking your lips for hours.

1 Star • Modern British, Regional Cuisine. Start with drinks and snacks in the elegant drawing room of this sumptuous and luxurious 17th-century house, before continuing through to the beautifully decorated, formal dining area occupying what was once the music room. Shaun Rankin’s creative, highly skilled cooking is a perfect fit for these surroundings and is inspired by his childhood memories and the bounteous local larder, including some ingredients from the surrounding estate. The range of inventive wine pairings and engaging service from the passionate team will enhance the experience.

1 Star • Modern Cuisine. Housed in a suburban Georgian mansion, Simpsons is a long-standing and still-buzzing jewel of the local culinary scene. The knowledge and experience of Chef Luke Tipping shows through in the assured, confident nature of the cooking – and he has the skill to know when to hold back. Dishes are balanced and pure, with subtle modern touches and a pleasing clarity of flavour; be sure to try the signature tapenade bread rolls and delicious soufflés. The service is enthusiastic and brims with personality, while the building also houses three stylish bedrooms and a cookery school.

1 Star • Creative, Modern Cuisine. Located in an old textile warehouse, this restaurant from former L’Enclume Executive Chef Tom Barnes gives a nod to Manchester’s industrial heritage with its exposed brickwork and girders. The cooking skilfully blends measured international flavours with those from the restaurant’s doorstep; for dessert, you’re just as likely to get amakase sorbet as you are Manchester honey ice cream. The meal ends with a scoop of “Barney’s Tiramisu”, touchingly inspired by Tom’s late father. A relaxed atmosphere is encouraged, with the chef’s hand-picked playlist and the chattering diners combining for a brilliant buzz.

1 Star • Creative. All is calmness and tranquillity once you step inside this cool, understated room in pastel shades – you’ll find yourself instantly forgetting all the bustle outside. The Korean husband-and-wife team combine skills learnt in Europe’s top kitchens with techniques and flavours from their homeland. Highlights of the imaginative and impeccably executed set menu may include a clever re-working of tarte Tatin with daikon; courgette flower stuffed with crab and dubu; a generous dish of succulent pork with wild garlic; and a delicious ssuk pain perdu to finish.

1 Star • Modern British. This intimate, personably run restaurant is just around the corner from the eponymous chef-owner’s flagship, House of Tides, and serves a multi-course tasting menu of well-balanced, highly intricate and complex dishes. The kitchen’s skill allows top-drawer ingredients to shine, whether that be scallops or pigeon, and the meal ends on a high with the varied, exquisitely constructed desserts. The chefs present the plates to guests themselves and provide detailed descriptions of their make-up. Go for the wine pairing for the ultimate dining experience.

1 Star • Modern British. An attractive 300-year-old former school in the town centre is home to this delightful restaurant, which is named after the owner’s favourite herb. Sit on the cosy ground floor or in the intimate upstairs room, where beams divide the area into three. Chef Alex Payne and his team offer a light à la carte and surprise tasting menu (the best option for the full experience), filled with top-quality ingredients. From Orkney scallops to mature, full-flavoured Hereford beef, the produce is put to good use in detailed, intricate dishes. The affable team genuinely want you to enjoy your visit.

1 Star • Modern Cuisine. Covered windows add a feeling of exclusivity to this intimate restaurant; once inside, you’ll discover an appealingly rustic room with Welsh slate walls, sheepskin-covered chairs and hand-painted animal tiles pointing back to its butcher’s shop days. Stephen Stevens’ surprise menu utilises a wealth of North Wales ingredients in dishes that provide bold flavours and original, personal touches, demonstrating an innate understanding of cooking techniques and flavour combinations – the cod with fermented onion fudge is superb.

1 Star • Modern Cuisine. Set over a number of intimate dining rooms is this flagship restaurant of the charming Gilpin Hotel; be sure to start your visit with an aperitif in the bar or one of their many cosy sitting rooms. The cooking adopts a modern and sometimes playful style, including the increasingly common incorporation of Japanese ingredients. Whether it's smoked sake paired with turbot, nori with veal sweetbread or hōjicha with white chocolate, these flavours are used liberally to enhance the central components.

1 Star • Californian, Modern Cuisine. It’s all in the name: this bright, intimate restaurant in the streets of Soho celebrates the cuisine of LA and wider California, with its décor and lush plants evoking The Golden State. First-rate ingredients are used in well-balanced dishes characterised by deep, bold flavours and punchy sauces; eye-catching presentation and some playful touches add an extra element. The wine list is an all-American selection, including some choices that are exclusive to the restaurant.

1 Star (Green Star) • Modern British. The Nordic-style décor, warm colour palette and picture windows overlooking the church cloisters create a handsome and comfortable environment for this relaxed restaurant, especially when you add in the gorgeous handmade crockery and confident, affable service. The well-balanced set menus provide an immeasurably satisfying experience, focusing on prime seasonal produce in contemporary dishes that may be quite delicate in their appearance, but deliver plenty of wonderful flavours. Ingredient provenance is key, with the chefs showing off the best of British.

1 Star • Traditional British. There’s no standing on ceremony here at St. JOHN; indeed, very little ceremony at all, and that makes eating here such a joyful experience. As one of the foremost proponents of nose-to-tail cooking, this is the place to try new things, whether that’s bone marrow or ox liver. Seasonality is at its core and nothing sums up the philosophy more than the potatoes and greens: they're always on the menu but the varieties and types change regularly. There are also dishes for two, as well as magnums of wine for real trenchermen. Do order the warm madeleines for the journey home.

1 Star • Modern British, Regional Cuisine. Andrew Pern’s 14C thatched inn oozes charm and character, with its low ceilings, Robert ‘Mouseman’ features and some charred beams left in situ in a nod to its life story. Head Chef Steve Smith’s cooking has a classical base with modern overtones, and Yorkshire leads the way in rich, gutsy, flavour-driven dishes, with fish coming from Whitby, game from the Moors and vegetables plucked from the kitchen garden. Relax on the terrace, then stay over in one of the individually styled bedrooms; one boasts a snooker table, another, a piano.

1 Star • Modern British. Having relocated from Broadstairs to Mersea Island, the family-run Stark has retained all of its intimacy, passion and enthusiasm. Chef Ben Crittenden works alone in the kitchen crafting a 6 course menu which acts as an ode to top-notch produce. Clever and refined flavour combinations are deployed with great precision to enhance already delicious ingredients like shh'annu lamb and prime quality cod – go for the well-constructed wine pairings to ease any indecision. Be sure to check the tide timetable when visiting to ensure The Strood isn't flooded.

1 Star • Modern British. The first solo opening of experienced chef Nick Beardshaw is this neighbourhood restaurant, where its lack of pretension makes it all the more endearing. The décor inside the surprisingly spacious dining room is simple yet elegant, while the menu consists of the kind of seemingly straightforward dishes that are tricky to pull off yet so easy to eat. Nick’s signature dish of Orkney scallop with Thai green curry sauce is a prime example, the technical skill and balance of flavours shining through. There’s a good selection of steaks and a great value lunch deal too.

1 Star • Japanese, Sushi. Authenticity abounds here at Chef Shinji Kanesaka’s London outpost. You’re greeted in the lobby of the 45 Park Lane hotel and escorted up to the hidden room on the first floor. The counter seats is made from a single piece of hinoki cypress wood, while the room is traditionally decorated with bamboo, ceramics and kumiko panels. The omakase menu is made up of around 18 pieces, with the stunning nigiri interspersed with dishes such as steamed abalone or grilled Kobe beef. Much of the seafood is from European waters, while the rice is from Yamagata.

1 Star • Modern British. Having worked at various well-regarded restaurants around the country, Tim Allen brought plenty of experience to his first solo venture in this brightly decorated and warmly run converted pub. His contemporary, seasonally pertinent dishes draw their considerable flavour from top-notch ingredients – some are local and others are imported from France, such as exceptional Landes guinea fowl. The textures of each dish are carefully considered too, with aerated or crisped elements perhaps making an appearance. The lunch menu represents good value.

1 Star • Modern Cuisine. Deep within the Yorkshire Dales sits The Angel, a stunning stone-built inn with 15C origins, which now has a modern Nordic style courtesy of polished concrete floors and light wood furnishings. Classic combinations are to the fore but are subtly modernised and refined, with dishes demonstrating a simplicity that allows every ingredient to shine. The exuberant service team enhance the experience, and the bedrooms – which are spread around the village – mix the classic and the contemporary.

1 Star • Modern British. This rustic restored barn is the more informal dining option at the Moor Hall country house hotel, and shares the same ethos as its revered big sister, with much of the seasonal produce coming from their walled garden and grounds – which are well worth exploring. The airy dining room comes with exposed beams and an open kitchen, while the hedge-enclosed terrace by the lake is magical on a sunny day. The cooking is modern and imaginative, with understated elegance and well-judged combinations of punchy flavours – usually started off with a snack of home-cured salami.

1 Star • Modern British. Over the years, this smart roadside hostelry has evolved into a proper dining destination. The on-site ‘micro farm’ provides many of the top-drawer ingredients on the menu, while trusted local producers supply the rest. All of them are treated with a skilled, detailed approach by Chef Liam Dillon and his team, resulting in the likes of tender Staffordshire venison with smoked beetroot or Amalfi lemon parfait with their own fragrant honey. The whole experience is elevated by smooth, engaging service and dish descriptions from the chefs.

1 Star • Modern British. The Hand and Flowers' reputation goes before it, but not quite as many people are familiar with its younger sister, The Coach, despite 2025 having marked its 10th successful year. A cosy, compact pub it has a relaxed, informal vibe – and the sharing of dishes is positively encouraged. Lunchtime sees a set-priced menu, while dinner offers an extensive à la carte that includes everything from deep-fried cod with pease pudding or their ‘rotisserie of the day’ to sticky toffee pudding with beef suet. Cooking is of the highest order and the hugely satisfying dishes burst with punchy flavours.

1 Star • Modern British. As you make your way up the Whinlatter Pass, you will find this remote black and white inn that boasts some fabulous Lakeland views – best enjoyed from a seat in the conservatory. The cooking comes in the form of a tasting menu and makes use of Lakeland produce like Herdwick lamb from Coniston, with every part of the ingredient put to use. Dishes are well-conceived and blend classical execution with a subtle modernity that highlights a variety of flavours and textures. It’s a cosy little place, with a range of bedrooms available if you wish to stay the night.

1 Star • British Contemporary. The front bar of this charming 19th-century, Grade II listed inn makes a cosy place for a beer, while the pretty, foliage-enclosed rear terrace is great for lunch and drinks on a warm day. For dinner, sit in the back room to watch the kitchen team in action, or in the bright, airy former classroom with its eye-catching wall lamps shaped like hand bells. Chef Adam Bennett creates bold, classically based dishes which champion local produce and have been re-mastered and refined to deliver well-judged combinations of flavours and textures. For the full experience, go for the tasting menu.

1 Star • Creative. There’s a serene, romantic feel to this restaurant inside the charming Whatley Manor country house, which dates back to 1802 and sports 12 acres of formal grounds. The evening starts with snacks in the kitchen, before moving through to the dining room for the main event. Terse menu descriptions belie the detail and creativity in the artfully presented dishes, which come with some intriguing contrasts of texture and flavour. Extend your visit with an overnight stay in one of the luxurious modern bedrooms.

1 Star • Modern British. The Harwood Arms is a pub at heart, so bar snacks are a must: munch on homemade crisps or a venison Scotch egg while you peruse the menu with a pint. The cooking at this pub may be highly accomplished, but it still does what pub food does best: leaves you feeling eminently satisfied. The menu is British to the core and the owners supply much of the expertly cooked deer and game. Well-balanced dishes burst with flavour and allow each main ingredient to shine by keeping things simple.

1 Star • Modern Cuisine. Housed in the historic Port of Leith, this restaurant has been at the forefront of the Edinburgh dining scene for years. It’s no wonder it’s such a success, given the consistent quality found in the balanced, flavoursome dishes that champion seasonal Scottish produce – come in grouse season and you won’t be disappointed. An array of menus includes a well-priced lunch option and the Prestige surprise menu, which offers the most complete experience. Try to get a table by the kitchen, which lets you in on the action via a large viewing window.

1 Star • Classic French. Husband and wife, Mark and Sarah Dodson, run this pretty thatched pub in a secluded little village, which boasts spectacular views over Exmoor’s rolling hills. The cooking is more sophisticated than you might expect to find in a pub, with a concise seasonal menu of attractively presented dishes firmly rooted in British and French classics – such as an intensely flavoured raspberry soufflé. Mark has plenty of experience and employs the finest local produce to full effect, delivering pronounced, assured flavours. Service is charming, attentive and a perfect match for the food.

1 Star • Modern Cuisine. Hidden away down the narrow lanes of the Cathedral Quarter is this urban, industrial-style restaurant named after a 200-year-old secret society. It’s full of energy, both from happy diners and the infectiously enthusiastic team. Chef Gareth McCaughey’s philosophy revolves around letting superb ingredients do the talking, from wild halibut to lamb loin, in dishes filled to the brim with bold, complementary flavours. The wine list offers an interesting selection of low-intervention, natural, organic and biodynamic wines, all available by the glass.

1 Star • Modern Cuisine. Kevin Mangeolles is a classically trained chef who works alone in his kitchen and really understands traditional flavour combinations. He’s not trying to reinvent the wheel with his cooking, nor is he trying to challenge your tastebuds or make everything Instagram-pretty; he's simply concerned with what’s in season and what’s available in the local area, which results in dishes that are bursting with flavour and extremely well balanced. Kevin's wife Jacki runs this 18C coaching inn with a calm confidence. There are bedrooms available for those wishing to make a night of it.

1 Star • Mediterranean Cuisine. Jun Tanaka’s restaurant may be centrally located on Charlotte Street, with its plethora of dining options, but this feels very much like a neighbourhood spot. Two floors of closely set tables and a relaxed, informal atmosphere help to create the feel of a lively bistro de-luxe. The menu is designed for sharing, although it can easily be enjoyed solo too. There's a discernible Mediterranean influence to the cooking, with the likes of sea bream carpaccio and wild garlic risotto on the menu.

1 Star • Modern Cuisine. Geoffrey and Katherine Smeddle have run this restaurant since 2006, but the history of this whitewashed inn extends back to the 18C. Geoffrey is an experienced and knowledgeable chef who has built up a close web of suppliers which, in conjunction with the seasons, virtually writes the menu. Expect to find ingredients like East Neuk crab, Black Isle lamb and Easter Grangemuir Farm strawberries. All of these are put to great use in vibrant, flavoursome dishes. Stylish, split-level bedrooms are available too, with breakfast served in your room.

1 Star • Modern British. There's no shortage of history at The Royal Oak; it's reputedly one of the oldest pubs in the country and Oliver Cromwell is said to have stayed here in 1642. A strong farm-to-fork ethos runs throughout the menu, pushing organic and wild ingredients to the fore, while game is often shot to order. Assured, understated dishes are created with obvious care and a delicate touch – most have just three or four components (cod, parsnip and dulse with a cider and tarragon sauce, for instance), which allows each first-class ingredient to really shine. Charming service helps things along nicely.

1 Star • Modern Cuisine. The full-length windows in the striking slate and glass extension of this Lakeland country house provide spectacular views of Lake Windermere and the surrounding countryside. This local area provides much of the produce on the tasting menu, with some coming from the hotel's own greenhouse and gardens. The skill of the chefs is evident in their technical mastery and fine balancing of flavours; well-seasoned monkfish ballotine is a prime example, expertly cooked sous vide and accompanied by a beautifully subtle carrot and saffron sauce.

1 Star • Modern British. An inn has stood here since 1642 and The Sportsman’s reputation continues to bring diners from across the country to this windswept spot by the sea wall. The Thames Estuary provides wonderfully fresh fish and oysters, and the adjacent marshes, woodlands and soils provide meat, game and vegetables. While the place has a comfortingly traditional feel, the dishes mix old favourites (like pot-roast pork loin) with newer ideas. The cooking is assured and satisfying, with seamless flavour combinations and an understated level of complexity. Wooden cabins in the garden are available for a peaceful night's rest.

1 Star • Modern Cuisine. Situated within the splendid Great Fosters hotel – itself surrounded by beautiful formal gardens which you'd be wise to walk around – The Tudor Pass is an impressive, intimate restaurant that's right at home in such a charming and characterful setting. The surprise tasting menu comes in two lengths and you'll be glad you went for the longer one once you try the wonderful seasonal cooking. Excellent ingredients are elevated by their well-crafted accompaniments, such as fallow deer with an intense red wine sauce, fried girolles and a sharp blackberry purée that cuts through the richness.

1 Star • Modern British. There's a traditional, homely feel to this laid-back pub where you're guaranteed a jolly atmosphere and a proper pint. In fact, it's rare to find somewhere this relaxing that serves food quite this good. The set menu allows the kitchen to concentrate on delivering unpretentious yet refined dishes from small batches of top-quality local and seasonal produce. The likes of organic chicken with morels, white asparagus and wild garlic are prime examples, showcasing impressive classical technique and providing delicious depth of flavour.

1 Star (Green Star) • Creative British. The very definition of a destination restaurant, this place's isolated woodland feel is part of its inherent charm, as are the nature-inspired colour theme and rustic wood flooring. Ingredients are sourced from the Wye Valley and their own kitchen garden, and are used in dishes with a creative streak. Middle White suckling pig is one of their signatures, prepared with a nose-to-tail ethos that includes a croquette of minced pig's head, an offal faggot and compressed shoulder. There’s also a particularly creative vegetarian menu. Bedrooms follow the theme of bringing nature inside.

1 Star • Modern Cuisine. With its dark and moody colour scheme, informal vibe and rocking soundtrack, this excellently run restaurant brings something a little different to the Birmingham food scene. Chef Alex Claridge is known for the originality of his cooking, which is always underpinned by superb ingredients (often aged in-house) and clever balancing of both flavours and textures. Stand-out dishes could include a take on brioche bread and butter pudding with barbecued brassicas, or a delicate dessert of smoked chocolate and prunes. Accompany your menu with either an interesting wine flight or creative non-alcoholic pairing.

1 Star (Green Star) • Modern British, Contemporary. A big red door indicates that you have arrived at this rustic warehouse conversion, in which the chefs practise a culinary ethos that centres around the local, the seasonal and letting the produce speak for itself. It takes a lot of skill and no little ability to take just a few prime ingredients and fashion dishes that are so well defined and satisfying, and the kitchen here pulls it off with aplomb. You can warm yourself by the stove in winter or sit in the walled courtyard in the summer. The lovely service team are on the ball and the music’s great too.

1 Star • Seafood, Modern British. After running his own restaurant Cornerstone in Hackney, Chef Tom Brown returned in 2025 to the genteel surroundings of The Capital Hotel, the place where his reputation was first established. The dining room is intimate, immaculate and perfect for that discreet lunch or celebratory dinner. As is the case with all Brown's endeavours, the focus is largely on seafood and the visually thrilling dishes make great use of superb prime ingredients, whether that be turbot with a beautiful array of courgettes or more inventive dishes like the cuttlefish ‘cacio e pepe’.

1 Star • Modern Cuisine. A rightly popular neighbourhood restaurant, this is a place you can’t help but fall in love with. Located close to Clapham Common, it’s an intimate operation where the open kitchen lets you in on the action. Kick off with a G&T made using their house distilled gin, before enjoying fine British produce crafted into deceptively complex dishes packed with bold flavours. The inventive 'sardine bolognaise dumpling', for instance, showcases consummate seasoning and meticulous attention to detail in every element. The smooth service team bring welcome personality to proceedings.

1 Star • Indian. A light refurbishment in early 2025 freshened up the look of this ever-popular Indian restaurant, while the service remains as pitch perfect as ever: professional and attentive, without being stiff or formal. But what continues to make it special is the quality of its cuisine. Dishes inspired by India’s coastal cooking are not to be missed, like the generous and delicious Dorset brown crab or the Hariyali bream from the tandoor, but don’t ignore the more original offerings like beef short rib coconut fry. Look out for the special menus that celebrate India’s festivals and seasons.

1 Star • Modern British. Following a relocation from Carbis Bay, the second iteration of Ugly Butterfly still comes with spectacular views, this time over Fistral Beach thanks to its new home inside the Headland Hotel. Sip a cocktail on the sun-drenched terrace while you choose between the tasting menu and the à la carte, which allows you to have either three or four courses. Adam Handling’s experience and commitment to quality produce are all on show – such as in the wild bass with courgette and bone sauce, a clean, confident dish that shines in its purity of flavour.

1 Star • Japanese. From its discreet entrance to its elegant décor, Umu has always been a restaurant for that special occasion. The menu is influenced by the delicate cuisine of Kyoto, but other regions of Japan are also represented. You can expect a nod to British produce as well, with dishes like ginjo sake cured Scottish langoustine. The ingredients are of top quality and their natural flavours are always brought to the fore. Some dishes are simple; others are presented with a flourish at the table – but all are prepared with considerable care and respect.

1 Star • Modern British. In the lively hub of Finnieston, this elegant spot in a period building represents local chef Graeme Cheevers' desire to create a restaurant for all occasions. His considerable culinary skills are evident in dishes that pay their respects to the finest of Scottish produce from Orkney scallops to North Sea cod – the latter of which might come with peas, asparagus and subtle hints of mint and wasabi, providing a fine example of the precision and sophistication you can expect here. It's well worth going for the full tasting menu and the thoughtfully considered wine pairings.

1 Star • Modern Cuisine. Located in the centre of Lichfield above his father's jewellery shop, this clever conversion provides a warm, relaxing space to show off the eponymous chef’s talents. It’s a deservedly popular place, offering short and long tasting menus that feature impressive dishes where flavour is to the fore and every ingredient has a purpose. Desserts are a highlight and could include the likes of 72% Araguani chocolate with crème fraîche, pecan, caramel and sherry. The attentive, enthusiastic staff genuinely love their restaurant – and you will too.

1 Star • Indian. London's oldest Indian restaurant may have opened in 1926, but the kitchen continues to produce wonderfully authentic and satisfying dishes after all these years. You can expect to find cuisine from all parts of India, including cleverly enhanced street snacks and stand-out dishes inspired by royal recipes. Top quality British produce is often used, such as Welsh lamb for the Kashmiri rogan josh. The room is awash with colour and is run with charm and obvious pride; ask for a window table overlooking Regent Street.

1 Star • Modern Cuisine. Named after the Guernésiais word for seaweed, Nathan Davies’ latest venture is the very definition of a destination restaurant. Situated in a beautiful coastal location, it makes the most of Guernsey in both its setting and in using an abundance of local produce. Sublime natural flavours are enhanced by expert cooking and well-conceived combinations, such as lamb belly with cherry and charcoal. Seaweed in all its guises is a running theme, starting with a deep broth made using eight different varieties. The team are on show in a majestic open kitchen and deliver their creations with great pride.

1 Star • Modern British. It's hard not to love Walnut Tree; it's got a cosy, open-fired bar, a dining room adorned with colourful art, and owners who run it with heart and soul. Shaun Hill, the quintessential chef’s chef, has been here for over 20 years and has a great understanding of flavours and balance. His overtly seasonal cooking blends the classical and the modern across dishes that are prepared with a no-frills, yet consistently delicious approach. Fish is a particular strength, be it red mullet with dashi or cod with brown shrimps, and the muscat crème caramel is a great way to finish.

1 Star • Modern British. This brasserie de-luxe occupies a Grade-II-listed former banking hall within the Sofitel hotel and, while that means a certain grandeur, the atmosphere is never overly formal. Anthony Demetre’s cooking proves the perfect fit because it is equally impressive but defined by a refreshing lack of showmanship. His appealing dishes are as generous in size as they are rewarding in flavour, from duck, pork and guinea fowl terrine en croûte to Loire Valley rabbit. The delicious custard tart is a true speciality and if it was ever removed from the menu there would be protests on Pall Mall.

1 Star (Green Star) • Modern British. There is so much to enjoy, and so much to admire, when dining at Wilsons. It’s one of those appealing neighbourhood operations that works in pure harmony, with everyone from the chefs to the service team sharing the same ethos. Environmental awareness and careful sourcing of superb ingredients are at the forefront, with the restaurant’s own smallholding providing much of the produce on the tasting menu of expertly crafted dishes. Each one is exquisitely balanced and full of understated originality, like dry-aged trout with pickled mushrooms and sweet onion broth.

1 Star • Modern Cuisine. This 16th-century former farmhouse sits in a sleepy village close to the Humber Estuary. It’s an area rich in agriculture, so it’s no surprise to find local ingredients to the fore on the surprise tasting menu, be they from regional producers, nearby farms or the long-standing owners’ smallholding where they rear animals and grow veg. The chef's personality shines through in the full-flavoured dishes, from nods to his Yorkshire roots to refined takes on his favourite foods, like chicken tacos and lamb kebab. Sumptuous bedrooms mix classic character with modern comforts.

1 Star • Modern Cuisine. Housed within a luxurious 18th-century property, itself surrounded by 246 acres of beautiful grounds, this elegant restaurant feels like a truly special place. Sporting golden, almost autumnal décor on the ground floor of the Coworth Park hotel, the restaurant is a stage for the eponymous chef to showcase a roll-call of superb British produce. His technically skilled, beautifully presented dishes have a lightness of touch, while also displaying real depth and finesse. The signature chocolate dessert delivers on its promise, ending your visit on a euphoric note.

1 Star • Modern Cuisine. The impressive Boringdon Hall Hotel plays host to this cosy, intimate restaurant, which sits under wooden beams within the former minstrels’ gallery. The building itself dates back to the Domesday book and still exudes a historic feel. Prime seasonal ingredients feature in exciting modern dishes which are refined yet restrained and demonstrate great attention to detail. The range of internationally influenced flavours are knowledgably balanced, aptly demonstrated by the cured hamachi with subtle yuzu ponzu.

1 Star • Japanese, Sushi. Located on the ground floor of a South End rowhouse, this intimate chef's counter is the vision of Chef Wei Fa Chen. Pale walls and light wood provide a blank canvas to show off the chef's seasonal selection of ceramic platters (from Kyoto and Asheville), custom-made tatami coasters and thoughtfully crafted cuisine.The chef's omakase features impressive nigiri showcasing high-quality product, much of it imported from Japan; and the range of fish could include fluke, striped beakfish and goldeneye snapper. Cooked items precede the sushi and highlight a particular cooking method, such as delicately crunchy fried longtooth grouper with ponzu sauce or a simmered bowlful of amadai and abalone in dashi.

1 Star • Contemporary. This understated Lower East Side dining room may appear modest, but the tasting menu under the calm leadership of Chef Samuel Clonts is anything but. This is precise, polished cooking where ingredient quality, texture and technique speak loudly. Unexpected early bites like a breakfast taco set the tone, while dishes such as Hokkaido scallop highlight balance and finesse. Soft scrambled eggs with shio-koji butter, stracciatella-filled cannelloni and a composed short rib demonstrate control. The meal peaks with a goat milk ice cream, a beautiful study in texture.Warm, knowledgeable service and a confident point of view make 63 Clinton a standout.

1 Star • Californian, Contemporary. Chefs Serena and David Fisher cook with confidence at this intimate tasting menu restaurant. The room is thoughtfully designed without feeling precious: a railway-style space with an open kitchen that moves with calm purpose, inviting diners to observe without distraction. The seasonal menu reflects a distinctly Californian sensibility, rooted in strong technique and an instinct for balance. Dishes arrive composed and deliberate: warm milk bread with house-made cultured butter, handmade pasta dressed in a deeply flavored sugo or carefully cooked fish paired with broths and sauces that support rather than dominate. Desserts, such as a refined take on a Mont Blanc, capture the kitchen's approach at its best, while service remains warm and attentive throughout.

1 Star • Japanese, Sushi. Chef Seigo Tamura's 715 doesn't offer the typical hushed omakase. Instead, music plays in the background here, where an eight-seat counter is wonderfully spacious, and chef mostly keeps to himself as he blends the traditional with the inventive. Start the meal with a number of kitchen dishes like charcoal-grilled shirako served with a thickened sauce and some yuzu zest. All of the seafood comes from Japan, and larger fish like tuna are aged in-house. Rice for the nigiri is on the firmer side with a touch of sugar added as a nod to his Osaka roots. Their sake list features a number of bottles, though most may be ordered by the glass or carafe too.

1 Star • Middle Eastern. This Navy Yard denizen is hip and lively. Arranged around a roaring hearth, the space also features an inviting bar. Albi is a sterling example of open-fire cooking at its best. À la carte is one way to go, but guests may just do better with the hyper-seasonal tasting menu. Regardless, Chef/owner Michael Rafidi's dishes are full of surprises as he weaves in the flavors of the eastern Mediterranean with a myriad of local ingredients. Favorites like baba ghanoush and kefta are handled with precision, but the tastiest dishes come from the wood-fired hearth, imbued with smoke and char. A dessert of brown butter knafeh with yogurt ice cream is a marvel, while the wine program flaunts a litany of Mediterranean and Middle Eastern labels.

1 Star • Mexican, Contemporary. Chef Johnny Curiel started off in his family’s restaurant in Guadalajara, and after years of high-end culinary experience, he revisits dishes and flavors from his upbringing with creativity and finely honed technique delivering results that are both satisfying and delicious. Resist the temptation to fixate on any one item, as the menu is littered with treasures. Think beautifully roasted scallops blessed with tomato butter and serrano ponzu or an agave-roasted sweet potato with nutty salsa matcha and luxuriously creamy whipped requesón. Vibrant seafood preparations like hamachi with roasted pineapple puree are downright electric. There are no desserts on offer, so there’s no reason to hold back on that extra dish or another finely mixed cocktail.

1 Star • Contemporary, Seafood. A pair of plush rooms makes Angler feel like a hunter’s cabin gone Nordic-chic, but all eyes eventually drift to the gorgeous kitchen, where the cooks tend to a live fire. The touch of those embers can be felt everywhere—from the blush-pink bigeye tuna enhanced by shiso and a perfectly chilled tomato jelly, to ultra-tender pieces of hot fried quail generously flavored with a crispy pepper coating.Meticulousness is the prevailing theme as seen in the transformation of the humble cauliflower into a large, superbly roasted floret seasoned with vadouvan and a splash of lime. Stuffed? Tough. It would be plain wrong to leave without indulging in a delicious soft-serve sundae happily paired with warm salted caramel and cool cocoa nibs.

1 Star • Contemporary. You can settle in at a table in the dining room or on the patio and eat just as well in both. So goes the charm of Chef Michael Beltran’s Coconut Grove mainstay. Lush with greenery, this dimly lit restaurant immediately welcomes with a menu that weaves together new American and classic French influences to dazzling effect.First-timers should aim for the tasting menu, as it's the surest way to experience the chef’s talent for creative combinations and excellent sauce work. Highlights include fluke topped with conch escabeche and sided by fish chorizo and an earthy tomato ragout with beans and pickled chanterelles; or venison tartare and pickled mushrooms with a bone marrow sabayon. The seeded country bread served alongside the tartare is ideal for scooping up every last bite.

1 Star • American. This Lincoln Square boîte has always blended in with its humble surrounds, but enthusiasts know that it’s the inside that counts and where culinary excellence has long thrived. In full view of the dining room, Chef Bradyn Kawcak and his team work quietly and seamlessly. This kitchen delivers a carefully calibrated tasting menu supported by nearby farms and packed with flavor and originality. The meal may begin with a globally inspired set of refined comforting classic like pupusas with blue corn and cochinita pibil and curtido, smoked white fish dip and carrot-miso dumplings made with rutabaga wrappers. A complex and earthy miso soup may be next, followed by house-made buckwheat noodles with vegetables tossed with a glossy, luscious sauce with a layered umami.

1 Star • American. When the night calls for a grand celebration, few places fit quite like Atlas. Snuggled inside the posh St. Regis Atlanta, this restaurant from London-born Chef Freddy Money is impossibly elegant. Fine art graces the walls — it's home to rotating installations in partnership with a local gallery, showcasing works from local, national, and internationally acclaimed artistsv — but it's not just the artwork that impresses. Order à la carte from this seasonal American menu with European influences or celebrate with the tasting menu for dishes like tender lobster plated with smoked paprika butter sauce and heirloom summer squash, and sherry-caramelized sweetbreads with delicately smoked potato espuma. Wagyu beef from Australia is a decadent end to the savory courses. Bespoke cocktails including original zero-proof options, a cheese cart and whimsical desserts complete the well-rounded experience.

1 Star • Californian. Auberge du Soleil is one of the first restaurants to elevate the Napa Valley to greatness, and Chef Robert Curry has been ensuring its legacy with cooking that is the very definition of Californian cuisine. As might be expected from this perch overlooking the mountains and vineyards, the wine list is notable and proudly showcases local growers.The chef's tasting menu invites guests to control how their experience unfolds. Dishes may include Nantucket Bay scallops in a green garlic sauce or squid ink linguine topped with Mendocino uni and served over lobster claw meat. The lineup dazzles all the way through to dessert, with an orange zest and honey sponge cake accompanied by fromage blanc, cardamom cream, and a rhubarb sorbet.

1 Star • Contemporary, French. Soak up the bucolic splendor of Napa’s northern reaches at the Four Seasons resort, the ideal setting for this modern take on Wine Country fine dining. Guests enter through Truss, the operation's more casual sister restaurant, before being seated in a dining area flanked by the gleaming kitchen, encased behind glass, which showcases the culinary team's bustling activity. The cuisine offers a distinctly Californian perspective, highlighting local produce, including from on-site gardens. The cooking also displays a clear Mexican influence, with the likes of Australian wagyu with mole, sea bream crudo with mandarin-tamarind aguachile, and a tetela made with blue and yellow corn masa. Gracious hospitality and a lovely view help to make the experience golden.

1 Star (Green Star) • American. Dark wood, a black industrial ceiling set with a constellation of Edison bulbs, and brown leather banquettes give Bacchanalia a handsome sophistication, yet there's nothing too precious about this longstanding spot where Georgia produce shines. The multicourse prix fixe involves a bit of flair, with some dishes arriving on carts or nestled inside glass cloches. Choices are plentiful on the four-course menu, allowing diners to create their own bespoke tasting menu, and most courses features an excellent wine pairing. Crab fritter has been on their menu since the very beginning, though chilled lobster in a ponzu sauce with bright English peas and horseradish oil is also memorable. The delicate grapefruit soufflé garnished with spicy pistachio crumble and rose crème anglaise brings the meal to a delightful close.

1 Star • Japanese, Sushi. This diminutive counter with just a handful of seats favors personality over minimalism, with bold colors, custom ceramics and an unmistakably relaxed energy. The chefs deliver a nontraditional omakase grounded in sustainable sourcing, much of it local, from North American fish to New York-grown rice. The cooking shows creativity, evident in dishes like Montauk fluke with apple granita in sweet soy and nigiri that highlights regional seafood such as Maine uni and South Carolina shrimp. Trim and byproducts are used for a house-made tostada crafted from fish offcuts and leftover rice. The beverage program mirrors this ethos, with a selection of local wine, beer, and cider, alongside a sake list spanning Brooklyn-based breweries and Japan.

1 Star • Contemporary, American. The room is decidedly casual, and diners are welcome to come as they are, but there's no mistaking the passion of this kitchen. They make deft use of local ingredients with a distinctly Southwestern palette of flavors that draws from Mexican and Southern traditions, while maintaining a contemporary, global sophistication. The tasting menu is carefully attuned to the seasons, and refinement is balanced with a sense of whimsy. Hiramasa with caramelized apple is a clever first bite that teases what's to come, from a wood-fired grouper with a creamy curry to wagyu tartare, ribeye and rib cap with crispy black garlic. From dishes bought at Goodwill and growing produce onsite to collecting rainwater for their garden, they're also committed to sustainability.

1 Star • Contemporary, Southern. Walk through the buzzy cocktail bar to find this stylish restaurant in the Wedgewood-Houston neighborhood. Bastion offers a single tasting menu featuring contemporary Southern cooking that is approachable yet playful. This is a kitchen that isn't afraid to take risks. Dishes arrive in waves, and the product focus is on full display in a stunning plate of yellow peach and tomato with strawberry miso mayo and mozzarella marshmallows, and in a summery pairing of candy-striped agnolotti filled with squash accompanied by a luscious bowlful of creamed corn. Black cod poached in champagne butter over kohlrabi noodles is topped with a parsley salad with bacon for a clever dish. Southern chess pie is bested with sake lees and cantaloupe sherbet for a terrific finale.

1 Star • Spanish, Contemporary. Tucked away off Richmond Avenue this restaurant, housed in a 1920s white stucco bungalow and managed by some of the most personable staff in the city, cooks with both flair and familiarity. Seafood is a must, as in fresh razor clams or the signature char-grilled octopus with pommes purée. Chef Luis Roger knows his way around land, too, and his Iberian suckling pig arrives with a crackling crust, meltingly tender meat in a rich red wine sauce. Save room for dessert, especially the tarta de Santiago with zingy lemon marmalade. The beverage selection is intriguing, featuring an all-Spanish wine list and a section dedicated to gin and tonics. Owner Ignacio Torras's private art collection (including Pablo Picasso's owl jugs) is yet another charming touch.

1 Star • Contemporary. Inside this Scandi-cool RiNo dining room, find a striking counter where Chef Duncan Holmes oversees a focused team that's hard at work and cool under pressure. Diners choose from several menus, and in all cases, expect a true commitment to the seasons, soigné presentations and tightly honed flavors. Vegetables are often a highlight, as in a porridge of Calrose rice with pickled hedgehog mushroom and crispy yuba. Seared duck breast with parsnip and black truffle is spot on. Desserts are especially captivating, like a memorable chocolate finale with a lacy cocoa nib tuile, pomegranate jam and nutmeg and salsify ice cream. An impressive wine list and thoughtful zero-proof pairing round out this polished experience.

1 Star • French, Californian. After cutting their teeth at top NYC kitchens, Daisy and Greg Ryan settled in the Santa Ynez Valley. Their particular skill lies in blending phenomenal product (90% of products are sourced from within 20 miles), focused flavors and methods. This is cooking that tastes as good as it looks, and crowds keep coming for their unpretentious dishes. Guests are given a choice between three options for three courses and may begin with dishes like their lamb merquez with puntarelle and pickled mushrooms before choosing between mains like halibut roti or steak au poivre. Desserts are equally worthy—from the tarte au citron to their interpretation of a fig newton.

1 Star • Contemporary, Italian. Sandwiched between a laundromat and a medical center in a Buena Vista shopping center, the neon-pink exclamation mark that glows above the front door is impossible to miss. Surprising is certainly an apt descriptor for Chefs Luciana Giangrandi and Alex Meyer’s destination. Servers say the food is Italian, but is it really? The staff is genuinely warm and seem to be having just as much fun as the chefs in this charming, forest-green nook that fills up as soon as the doors open.Start with crispy polenta with marinated eggplant, topped with ricotta salata and fresh basil. Then, move on to their house-made pastas, such as pappardelle with rabbit and rosemary or the Alba truffle tagliatelle. Make sure to try the clever veal sweetbreads with beets and jalapeño.

1 Star • Contemporary, American. After more than a decade of excellence, Chef/owner Lee Wolen’s flagship shines as bright as ever. The relaxed dining room fitted with banquettes and mirrored light bulbs exudes elegance with a bit of romance and quirk. All the while, an appealing modern menu celebrates seasonal ingredients with bold preparations and exceptional clarity. Brown butter-toasted Hokkaido scallops accompanied by green garlic puree, green strawberry, buckwheat, and an aerated sabayon sauce is particularly skillful. Don't sleep on the pasta, especially the house-made ricotta gnocchetti bathed in a rich and creamy sauce and topped with crispy chicken skin and shaved cheese. The talented cocktail program is its own adventure.

1 Star • Contemporary. At this singular enclave, Chef Barclay Dodge and his team are executing seasonally inspired cooking that focuses on foraging, fermenting and local farms. The intimate, dimly lit interior reads moody and mysterious, but everything about the experience is open and accommodating, starting with the charmingly loquacious staff and impressive wine list. Though you can opt for a shorter menu, the full chef's tasting paints a complete picture. The likes of cocoa, miso, preserves, nuts and koji are deployed in imaginative, delicious ways. Indeed, this is a team that pays attention to detail — even ingredients from farther afield, like lobster from New England, get a hint of local flavor from being grilled over juniper wood.

1 Star • Contemporary, American. It's set on busy 14th Street, but beautiful Bresca far from blends in with the crowd. Instead, it mixes the warmth of a neighborhood treasure with the talent of a special occasion spot. Inside, splashes of gold, a living wall crafted from moss and design elements teetering between whimsical and downright surreal, create a contemporary vibe. The cooking is casual yet ambitious, thanks to Chef Ryan Ratino’s cutting-edge credentials. Find a clear sense of artistry in the likes of a foie gras "negroni" topped with Campari gelée or the agreeably priced and perfect pappardelle with lamb ragù. Service is highly professional without a trace of pretense.Cocktails, like The Daulphine St. Punch, may be relished in lieu of dessert.

1 Star • Contemporary. The talented Sam Lawrence is sure to impress diners at this welcoming restaurant in the heart of Chinatown. The warm, amber-toned dining room possesses the ease and comfort of a bistro, while the kitchen cooks with noteworthy levels of drive and ambition. The tight menu is sparse on words and doesn’t fit neatly into the box of any one cuisine but know that inspiration and originality are in proper supply. Does cured tuna with black trumpet mushrooms and dates work? It sure does. The savory tart filled with a lush Comté custard dressed with creamy morels is a delight. Desserts like the chocolate hazelnut tart, are a thrill, and much like the restaurant, has all the makings of a classic. Service is both relaxed and attentive.

1 Star (Green Star) • Contemporary. This hip counter from the Id Est Hospitality Group is tucked away in the Dairy Block's Free Market. Chef Byron Gomez leads this team that takes a serious approach to locality and seasonality, including a dedicated fermentation program that highlights both grains and produce. The mastery of the hearth as the primary cooking implement infuses each of the tasting menu's courses with distinct notes. The menu, which incorporates Japanese and Nordic elements, is wholly original and offers a clear narrative embodied in dishes like sea urchin with butternut bisque and pickled squash or, perhaps, a warm, beautifully charred piada served with cultured butter. Not to be missed is an imaginative non-alcoholic pairing that delivers in spades.

1 Star • Korean, Contemporary. This modern counter tucked behind sister restaurant Oiji Mi showcases contemporary Korean fare with a focus on wagyu beef. The space itself is a stunner with soaring ceilings, sharply dressed servers, and a spacious marble counter that has built-in barbecue grills. These grills quietly work throughout the evening, searing off premium cuts such as tenderloin, short rib, and ribeye that are kept in a dry-aging chamber in full view of the dining room. But know that there is more at play here than just beef. The likes of uni, caviar, truffles, and crab make appearances, and the kitchen has no qualms about stacking such luxury on top of one another. Recent highlights include a croustade of baesuk, jujube, and tofu as well as bone broth with radish.

1 Star • French. Café Boulud occupies a prime corner on the Upper East Side, where a polished Art Deco–inspired dining room sets the tone for an elegant experience. Under Executive Chef Romain Paumier, the kitchen draws on classical French foundations while incorporating seasonal and global influences. Dishes are thoughtfully composed and grounded in technique, from the classic black sea bass wrapped in potato with a rich red wine sauce to delicately balanced vegetable preparations. Desserts, such as a beautifully executed tarte Tatin, provide a fitting conclusion. With attentive service and a strong French-leaning wine list, this remains a refined destination for contemporary French cooking.

1 Star • Vietnamese, French. Chef Tung Phan's Lake Baldwin restaurant is boldly sleek with elegant touches (think wood accents and beautiful lighting). Seats at the counter feature the multicourse Vietnamese French tasting menu, while booths offer an abbreviated version. Rooted in French techniques, Vietnamese flavors are given a refined twist here. Phở hà nội is inspired by northern-style pho, albeit this iteration features wagyu tartare, savory broth and a doughnut-style pastry. Salmon over king trumpet noodles in a tamarind and pineapple sauce is creative, but the best may be saved for last. Bánh Đậu Đỏ is highly creative, riffing on a cheese course with a red bean "cake" with a ribbon of cheese and a strawberry sansho sauce.

1 Star • French, Contemporary. This popular spot hums with activity from eager diners and a bustling open kitchen. Headed by the talented Chef Max Boonthanakit and team, Camphor plates seriously good French fare with a sprinkle of spicing from Southeast Asia. Creative cocktails, including the refreshing Saint-Germain, complete the experience. Sea bream crudo with green apple ice and horseradish cream offers a fresh, aromatic opener before a main course like scallop demi-lune pasta in truffle-chive beurre blanc. Bistro classics like steak au poivre with Cognac cream remain central to the menu. The seasonal fruit tart, whimsically deconstructed, is a stunner.

1 Star • Steakhouse, Spanish. Calling Capa a steakhouse sells it a bit short. Set high on the 17th floor of the Four Seasons Orlando, the restaurant trades in scale and spectacle, with sweeping views and a menu that draws broadly from Spanish-inspired traditions. The offering is expansive, spanning tapas, grilled meats and desserts, with dishes like gambas heavy with garlic and paprika, sherry-braised mushrooms brightened by dried cherry, and a substantial bone-in ribeye cooked to order. In desserts like the gazpacho de melon, green apple sorbet, saffron meringue and candied celery come together in a clean, refreshing finish. Capa remains a comfortable, polished destination for a celebratory meal, best appreciated for its setting and variety.

1 Star • Mexican, Contemporary. In a cozy corner of Uptown where the train rumbles overhead, Chef Norman Fenton mines his history and his travels to celebrate Mexican cuisine in a distinct, ambitious manner. He lists out ingredients like an auctioneer, and his pace is energetic. Quickly, the courses compound: A stunning huitlacoche ravioli with fried corn silk, then a queso truffle quesadilla, and at some point, a lamb tartare tostada seasoned in the style of al pastor. Indeed, this tasting menu features boldness and creativity in spades, starting with “chips and salsa” in the form of salsa verde jelly and a tortilla crumble. The best seats are at the counter, which offer an up-close view of this small team, all of whom work diligently and engage with guests freely.

1 Star (Green Star) • Californian, Italian. Located within the posh Rosewood Miramar Beach and fronting the Pacific Ocean, Caruso's has an enviable location. The dining room is beautifully set with leather booths, linen-robed tables, and white chairs, but make no mistake: Chef Massimo Falsini's seasonally driven, seafood-forward, and Italian-leaning prix-fixe takes center stage. From Santa Barbara uni sourced from a local diver to produce grown in the restaurant's onsite garden, there is a strong commitment to regional products, evidenced in dishes like pasta with diced abalone and halved Santa Barbara spot prawns topped with uni in a rich and creamy ramp sauce. Desserts are especially enticing, as in the "S like Strawberry" with a ring of pasta frolla filled with rhubarb sauce, mascarpone, and perfectly ripe strawberries.

1 Star • Spanish, Contemporary. There’s something reassuring about a kitchen that gets in whole beasts and does its own butchery—you just know it understands the essence of what good cooking is all about. Here at the small but perfectly formed Casa Mono, dishes are none of those one-bite wonders that blight so many places these days. Nor do they arrive in a stampede at your table. Instead, they are sent out in a sensible order, for the benefit of the diner rather than the convenience of the kitchen.The cuisine is nominally influenced by the Costa Brava, but its reach is far greater than that and the tapas are especially refined. Scrambled eggs with uni is a must, while confit goat will make you question why you don’t see more of it on other menus. This is food to cure what ails you.

1 Star • Peruvian, Latin American. Chef Carlos Delgado delivers a taste of his birthplace in a dual concept space in Blagden Alley. Nestled on the first floor, Causa seats around 20 for a tasting menu that takes diners on a journey of flavors inspired by Nikkei cuisine, blending Japanese heritage with Peruvian ingredients and technique. It all begins in Lima with coastal seafood, then progresses into the Andes and the Amazon. Chicha morada kombucha, made from purple corn, is a perfect partner for the Peruvian classic and namesake dish, causa, with its mashed potatoes hit with aji amarillo paste, then topped with cucumber, avocado and tuna tartare. A beautifully cooked wagyu is finished with a Peruvian au poivre sauce. Dessert definitely doesn't disappoint, as in the passion fruit and mint gelato scoops piped with macambo mousse.

1 Star • Contemporary, American. The Chef's Counter enjoys a prime spot inside the MAASS dining room at the Four Seasons Fort Lauderdale, and this stylish perch facing the large, open kitchen offers a distinctive dining experience. Chef Ryan Ratino's tasting menu, in the hands of Chef David Brito, is a beautiful tribute to contemporary cooking with French techniques, Japanese ingredients, and a few Florida highlights. Ingredients take center stage in courses like the single seared diver scallop over a truffle puree. Designed as an upmarket riff on chicken noodle soup, it's finished with a velvety broth. A delicate bowl of koshihikari rice cooked in a donabe with maitake mushroom and a Comté foam is excellent from start to finish. Finally, kakigori with candied nuts and fresh raspberries is a delightful conclusion.

1 Star • Contemporary, Seafood. Jonny and Monique Black are the force behind this charming spot, where he acts as Chef and she oversees the service team. While the two have an abundance of fine dining bona fides, here they aim for something more approachable. The inviting, hospitable atmosphere makes perfect sense, given that the second floor of this Craftsman-style residence is where the pair makes their home. The cooking has a broadly Mediterranean sensibility, showcasing the bounty of the California coast with the likes of impeccably prepared abalone and skate. A prix fixe format gives diners a handful of choices, but there really aren’t any bad options. As a finale, ethereal vanilla-scented canelés offer an ideal balance between a crisp, caramelized exterior and a creamy, custardy interior.

1 Star • Californian. Although located in the same building as Chef Josiah Citrin's sister restaurant Mélisse, in lieu of its sibling’s tasting menu-only format, the offerings here afford more choice, with a modest prix-fixe alongside à la carte options. Chef Ken Takayama's cuisine sends forth signature combinations of French technique with an abundance of California's seasonal produce, focusing on updated takes on classically rooted flavors with modern, global touches.Spendthrifts will revel in the opulent caviar and truffle add-ons; but even without a dollop or shaving of luxury; the impressive cooking here, such as artichoke agnolotti with Comté and smoked barigoule is an indulgence, as is the crispy skin-on rouget served over bouillabaisse.

1 Star • Mexican, Contemporary. On the edge of Chinatown, Chef Fidel Caballero is not holding anything back. Whether you sit at the kitchen counter for the ambitious tasting menu or order à la carte in the boisterous dining room, the cooking is a singularly original and bold celebration of Mexican cuisine. If anything, there must be an order of sourdough tortillas somewhere on the table. Made with Sonoran wheat and chicken fat, these delicate, perfectly griddled discs served with recado negro butter will lock in a return visit. Better yet, this won’t be the only course worth returning for. The likes of lobster nicuatole, black cod with salsa Veracruzana, and sweetbreads with bitter almond foam make for lasting impressions. From the bar, find Mexican spirits and natural wines.

1 Star • Barbecue. Arrive before doors open at 11 or expect a wait (regulars know to order in advance to skip the line).In the tiny town of Spring just north of Houston, this barbecue sensation has drawn long lines ever since opening. The kitchen is known to sell out quickly, and it’s easy to see why: Will and Nichole Buckman smoke some of the finest brisket and beef ribs in the state. Their use of red oak colors prime cuts from Creekstone Farms and Compart Family Farms in a distinct hue, and the wide range of meats is a real carnivore's delight. Beef ribs are divine, so succulent and flavorsome with a lasting smoked tone. Don't skip the sides like memorable pinto beans and loaded baked potatoes; tacos with green-chile ranch and fruit cobblers tempt but should be saved for the second visit.

1 Star • Korean, Steakhouse. Korean-born Simon Kim opened Cote as a joyful celebration of his home country’s love for beef allied with his admiration for the great American steakhouse. Just head downstairs and admire the meats hanging in the aging room. The space also breaks the norm in its mien—dark, moody and atmospheric. There’s a comprehensive wine list too, which, if you look close enough, offers nuggets of value. (Downstairs is their ersatz speakeasy, Undercote.)First-timers should go for the “Butcher’s Feast” featuring different cuts of beef, an egg soufflé, and enough banchan to cover your table. Meats are first presented raw for you to admire; your server then oils the grill and expertly cooks them. A supporting cast of kimchi and ssamjang merely elevate their flavor.

1 Star • Korean, Steakhouse. When staring down the long, neon-lit entrance hallway that booms overhead with a subwoofer and ends with a giant mirror, rest assured that this is a serious operation. Owner Simon Kim and his team know what they're doing in this highly stylized Korean steakhouse, which almost feels like a temple to beautifully marbled and aged beef, much of it on display in a nearby room.Just as you would find at the original location in New York City, top-quality ingredients, astutely seasoned dishes and engaging servers make for a seamless experience. First-timers should start with the butcher’s feast, a generous tasting that includes an assortment of banchan, multiple cuts of beef and two kinds of stews. Round it off with the kimchi Wagyu paella—a marvel on its own.

1 Star (Green Star) • Contemporary. To say that Counter is an outlier in the Charlotte dining scene risks understatement: this ambitious, mercurial project from Chef Sam Hart is sui generis. The boldly immersive experience features shifting concepts fueled by Chef Hart’s multifarious passions and creativity, drawing on themes of nostalgia, music, personal history and more on a multicourse tasting menu. Local products are celebrated, including herbs and vegetables from nearby urban farms, combined with wide-ranging culinary influences that make for a truly memorable meal. The tight-knit team provides effortlessly gracious hospitality, and the beverage offerings are sure to impress.

1 Star • Japanese, Sushi. Discreetly tucked away in Rosedale, Craft Omakase has a lounge up front with a dining room and counter in back. It is here where guests wisely place their faith in the hands of Chefs Charlie Wang and Nguyen Nguyen who dole out an impressive procession of nigiri and other bites. Their creative omakase doesn't shy away from embellishment, yet it's done with restraint and allows the fish to shine. An abundance of product hails from Japan, and the fish is skillfully handled. Preparations like an aguachile of pink shrimp with sweet potato or crudo of hamachi with a creamy grapefruit sauce with red chili oil are delightful stops in a line-up that may reveal ocean trout sprinkled with a furikake made with its crisped skin; kurondai with ginger fish sauce; or madai brushed with honey yuzu vinegar. Be sure to arrive a few minutes early to enjoy a welcome cocktail.

1 Star • Contemporary, American. Crown Shy occupies a stunning setting in the landmark Art Deco tower, 70 Pine Street. The striking lobby leads to a modern dining room with soaring ceilings, marble floors, and expansive windows. It’s an undeniable feast for the senses; the energy made all the more palpable thanks to a long bar and an upbeat playlist. The kitchen, meanwhile, moves like clockwork with an approachably creative style. Gruyère fritters are a classic before seasonal smashes like tomatoes and peaches in a citrus vinaigrette with anchovy pieces and crushed peanuts and savory pleasures like roasted short rib with couscous, creamy ras el hanout sauce and potato espuma. Decadent sticky toffee pudding is accompanied by apple sorbet for a memorable conclusion.

1 Star • Californian, Modern Cuisine. Celebrated Wine Country chef Douglas Keane has returned to the fore with his re-launch of Cyrus in Geyserville. Set among rolling vineyards, the dining rooms are housed in a coolly modern concrete and glass lair that offers a striking contrast to the verdant surroundings—an old-growth plum tree in the courtyard is a nod to their past as the Sunsweet prune packing facility. Dinner is an ebullient experience that progresses from canapes and Champagne in the lounge, to small bites in the kitchen, substantial compositions in the dining room and a sweet finish in the Chocolate room. Farm-fresh crudité to be dipped in umeboshi emulsion; Sonoma duck with turnips and hoisin; and black sesame financier with shaved plums are just a few examples of the impressive, globally accented cuisine.

1 Star • French. Chef Daniel Boulud's eponymous restaurant is a classic New York restaurant. For over thirty years, this fine dining room has been the spot for brokering deals and celebrating special occasions. With art from James Rosenquist complementing the coffered ceilings capped with signature Bernardaud porcelain chandeliers, it remains an iconic Upper East Side spot.Executive Chef Eddy Leroux's multicourse tasting menus showcase high-quality ingredients and classic French cuisine. Recent highlights have included Castroville artichoke ravioli with barigoule consomme, followed by gently cooked Pacific ikejima black cod with cauliflower cream and beluga lentils. As might be expected, the wine list features an impressive collection of French wines.

1 Star (Green Star) • Vegetarian, Vegan. Chef Amanda Cohen was an early advocate of vegetable-focused cooking, and her Lower East Side restaurant continues to explore the possibilities of seasonal produce through a highly creative lens. The menu evolves frequently, drawing on a wide range of vegetables and preparations that reflect both the season and the ideas of the kitchen. A single tasting menu offers a succession of dishes that play with form and flavor, often reimagining familiar ingredients in unexpected ways. Compositions may incorporate a mix of raw, cooked, pickled and preserved elements, with an emphasis on contrast and experimentation. Desserts follow a similar path, occasionally blurring the line between savory and sweet. The result is a meal that highlights imagination and variety, offering a perspective on vegetable cooking that is distinctive and continually changing.

1 Star • Contemporary. Chef Ebbe Vollmer's eponymous downtown dweller isn't your typical Tampa restaurant. Sleek and contemporary with a space dominated by a U-shaped marble bar, it's hyper-focused with just one tasting menu. Scandinavian elements make their way onto the dishes here, hinting at the chef's Swedish background, and the cooking is both clever and confident without superfluous fuss. Artful plating takes center stage in dishes like the beet roulade with a brown butter and black cherry sauce. Fermented white asparagus beurre monté and sautéed spinach make a beautiful base for tender turbot that comes alive with a quenelle of sturgeon caviar. Braised oxtail with seared foie gras and a brunoise of sunchoke is equally rich and tender.

1 Star • Contemporary, Creative. Channeling all the ease of an underground dinner party, Chef Phillip Foss invites guests into his literal home (he lives upstairs). There is but one seating, everyone is served at the same time, and people are encouraged to bring as much wine as they want. The warehouse space feels most like a test kitchen, and guests can wander about, explore the pantry, and practically stand next to the chefs as they cook and plate. The cuisine is creative, starting with a shrimp cocktail croquette with shrimp snow that must be licked off the plate. Maybe there’s a play on oysters Rockefeller or maybe there's a riff on banh mi and French dip. There is one signature that never changes: French fries with potato leek soup and nitro-poached vanilla ice cream.

1 Star • Colombian, Modern Cuisine. Colombian-born Chef Juan Manuel Barrientos' culinary artistry has garnered international fame, and his burgeoning empire has this Miami location has been going strong since 2015. An open kitchen and backlit bar welcome patrons to the space, outfitted with stone floors and well-sized wood tables. Warm lighting and greenery complement the sleek appeal.Come to experience elevated Colombian food and dramatic presentations, from the tableside "chocotherapy" to the "Tree of Life" bread service. Expect a variety of small bites leading up to the main courses, including an activated charcoal buñuelo with a porcini and black truffle filling, and a fritter made with fresh cheese, corn, and tapioca pearls. Cleanse the palate with a green mango popsicle with a spicy powder coating and a shot of aguardiente.

1 Star • Colombian, Contemporary. This concept from Chef Juan Manuel Barrientos can be found adjacent to Union Market's La Cosecha. Presentation is the cornerstone here, with an admirable level of showmanship, and dishes embody a love letter to the chef's native Colombia. This is deeply personal cooking, with the chef utilizing Colombian ingredients in dishes that share history and purpose. Two set menus are served throughout the restaurant's two dining rooms. From the snacks to the corn broth that makes you rethink this staple to the chocotherapy dessert, this dining experience is seamless. The ingredients are Colombian, many of the dishes have history, purpose and definition. All the while, a warm staff enhances the experience.

1 Star • Contemporary, American Contemporary. Elske delivers a thoughtful, seasonally driven experience from Chefs David Posey and Anna Posey. The restaurant pairs a relaxed dining room with a charming patio, creating a calm and inviting setting. Guests may choose between a set tasting menu and an à la carte offering, both reflecting the kitchen’s ingredient-focused approach and subtle Danish influences. Dishes highlight vegetables, seafood and gently handled proteins. Items such as duck liver tart with salted ramp and composed vegetable dishes illustrate the kitchen’s style, where flavors are clean and thoughtfully layered without excess. Desserts remain a highlight, shaped by Anna Posey’s background in the visual arts, with compositions that are both considered and restrained. A curated wine and juice pairing program complements the menu.

1 Star • Contemporary, Creative. Together with his co-owner and wife, Katrina Bravo, Chef Jenner Tomaska lays bare lofty ambitions at this airy atelier. The minimalist, well-lit space evokes an art gallery, complete with a high concept tasting that's aimed at blurring the boundaries between art and dining. The show begins with intriguing bites served at standing tables just inside. The multicourse meal that follows features a variety of dishes, each offered on custom pieces made by local artists. Flavorful compositions showcase unexpected combinations, as in "tomahawk" style Dover sole in a vin jaune sauce with spiced compressed pear and seaweed. Goat cheese ice cream with yuzu marmalade and a cynar-cured egg yolk expertly balances sweet and savory.

1 Star • French Contemporary, Contemporary. Push past the heavy iron doors to this modern restaurant tucked at the base of a classic townhouse. Supple leather, brass touches and various shades of beige comprise the contemporary, elegant space, where a buzzy bar and a welcoming dining room await. Chef Christophe Bellanca's dishes echo a simple elegance, evidenced by plump white asparagus on a fragrant bergamot-flavored crème with a refreshing herb vinaigrette and paper-thin slices of watermelon radish. French technique is married with Asian flavors in a dish of three blue prawns with genmaicha tuille, and braised black sea bass with shiitake chutney, razor clams and a turmeric emulsion is memorable. For a light ending, the orange soufflé is bright and fragrant, especially when served with green cardamom ice cream.

1 Star • Contemporary, American. A modern New York classic, Estela continues to set the standard for confident, ingredient-driven cooking in a relaxed, downtown setting. Chef Ignacio Mattos’s menu of shareable plates is at once restrained and expressive, built on unexpected combinations that feel both natural and precise. Signature dishes, such as ricotta dumplings with mushrooms and the crisp, ink-stained arroz negro with squid and hazelnuts, remain as compelling as ever. The room is lively yet composed, with a thoughtful wine list and polished, attentive service that enhance the experience. Consistent, distinctive and influential, Estela remains a destination for cooking that is both current and enduring.

1 Star (Green Star) • American. Knowing when to leave something alone, whether you’re a painter, singer or cook, requires confidence in your material and your own ability. Dan Barber’s New York City outpost displays its utter trust in the products at hand by not interfering with them too much but also by giving them space to let their natural flavors shine.This intimate, sophisticated space is as popular as ever and the team clearly shares the chef's passion and pride. There is just one menu, a fixed, seasonally inspired menu dominated by vegetables (sourced from the upstate Blue Hill at Stone Barns) with grains and some proteins woven throughout the meal. Served family-style, there is a relaxed elegance to dining here, where sustainability guides every move.

1 Star (Green Star) • Contemporary, Farm to table. It may be in the city—Chicago's Ukrainian Village neighborhood, to be specific—but Feld is focused on the farm, sourcing most products from within a four-hour radius. Their passion is clear, and all eyes are trained on the kitchen team as they work in the center of the room. Chicago native Chef Jacob Potashnick highlights in-season products, and the same ingredient may be highlighted in different forms, like raw asparagus with a cured lemon emulsion, tempura fried or as a juice accompanying fresh cheese, or in main dishes like poached Maine halibut with a maitake mushroom purée, maitake mushroom and thyme foam and a piece of grilled maitake mushroom. If the weather cooperates, sit by the fire pit in their backyard and spy their sour cherry trees, which naturally also appear on the menu.

1 Star • Italian, Contemporary. With stone walls, seasonal arrangements and Warhol-esque prints, this DC powerhouse is equal parts retro glitz and country lodge. Before even crossing the threshold, diners are met by gracious servers. While they may rhapsodize about their favorite dishes, take your time to peruse the menu, complete with stunning creations and playful twists.Classic and modern elements come together in the regional Italian food, which is as likely to celebrate Roman inspiration as it is to represent Venetian flavors. Cubetto Genovese D'Antra, or delightful squares stuffed with shredded duck ragu and sauced with a duck jus reduction, is a memorable dish. Lamb with red pepper gel and eggplant caponata is another standout.

1 Star • Contemporary, Italian. Set within a striking, limestone-clad building in South Williamsburg, this haven features sleek ash wood and mosaic tile flooring, exposed red brick walls and widely spaced tables. All eyes are on the open kitchen, a true-to-life stage for this team, who can be seen prepping, cooking and putting the finishing touches on a series of refined, brasserie-style plates. Pasta is a must, as in the conchiglie with a luscious clam sauce. Shelled clams, bits of bacon and sesame breadcrumbs complete the delightful preparation. Crown of roast duck arrives in dramatic fashion, presented whole and finished with a barley honey glaze before being carved. Caramelized apple atop buttery cake with crème fraîche and green apple brunoise is a fitting finale.

1 Star • Italian, Regional Cuisine. This sleek restaurant is set in the heart of downtown Boulder on a charming street lined with shops and restaurants. The refined, thoughtful cooking here is laser-focused on the cuisine of Friuli Venezia Giulia, a region in the northeast of Italy. Prix fixe and tasting menus span the typical gamut of pasta, seafood and meat, but Slavic and Alpine elements add a distinctive touch. The menu might showcase a lesser-known part of Italy, but carefully sourced Coloradan ingredients are also celebrated. The plates are beguiling, with a clean, straightforward approach, as in cjalson, half-moon fresh spinach pasta pockets filled with an English pea and potato purée. Save room for dessert, like a well-balanced composition of anisette ice cream with cherries and rhubarb granita.

1 Star • Contemporary. Open since 2019, this Greenwich Village hideout is full of surprises. A speakeasy entrance leads to an intimate, energetic dining room where art, design and class come together seamlessly. A handsome chef’s counter encompasses a fully staffed kitchen where Chef Franco Sampogna and his team work elbow to elbow to deliver a vivid, finely tuned tasting menu. From South America to Asia, inspired dishes like butternut squash doughnut or scallop with rice and pepper cream are as refined as they are flavorful. The signature dessert has long been a delightful contrast of savory and sweet, pairing aged Comté cheese with smooth honey ice cream and honeycomb. All the while, an engaging service team keeps the mood upbeat.

1 Star • American Contemporary. And Wednesday and Thursday. Chef Chad Williams and his wife Hanna, both Philadelphia natives, took over this veritable institution in 2016 and then pivoted to offering a set multicourse menu. It works well, as it allows the chef to provide a balanced, varied and consistent experience to all. Thanks to skilled technique, just the right amount of innovation and an innate understanding of the luxury ingredients he uses, his dishes fill the mouth with flavor and succulence. His delicious crispy sweetbreads will convert any skeptic; quail with pâte plays with texture, and the New York strip is a lesson in expert seasoning. Expect an atmosphere as spirited and enjoyable as the food; there’s also a great cocktail bar on the first floor.

1 Star • Middle Eastern, Mediterranean Cuisine. Its exterior is unassuming, but one step inside the hot spot and you'll be smitten by its lively vibe, warm hospitality and seductive aromas. Chef Zach Engel brings his experience to bear on this personal brand of modern Middle Eastern cuisine. His prix-fixe allows diners to make their own selections from a range of options. A generous first course kicks things off: Creamy hummus with brisket and salatim (spreads and pickles) accompanied by just-cooked, flame-kissed pita. Even familiar favorites like crackling-crisp falafel with mango labneh offer surprising depth. The team’s impressive intentionality extends to its beverage program, as esoteric wines from Armenia, Lebanon, Palestine, and Israel tell their own stories and make for beautiful pairings.

1 Star • Contemporary, American. This fabled NY icon is high on most people's roll call. It's one of those places that manages the rare trick of being so confident in its abilities and can be all things to all diners. You’ll probably leave happy whether you’re here on a date, to impress the in-laws or seal a deal. The “Tavern” side is a prized spot for lunch, especially if you can sit at the bar. The “Dining Room” though is for those who like a little more pomp with their pappardelle and truly comes to life at night. Service is attentive throughout. Focused on impeccable products, the seasonal and creative American cuisine is a perfect match for the woody surrounds. It's also sure of its footing and unthreatening in its vocabulary.

1 Star • Contemporary, American. Chef Matt Baker is luring diners to Ivy City with this gorgeous spot, which transforms local products into modern, deeply complex items. The décor pays homage to the place's industrial bones with exposed brick and stark walls, softened by greenery. Fine service and an open kitchen enhance the appeal.Set menus are available with three, four, and six courses to choose from, along with some supplements. Wonderful yellowfin sashimi comes with a complex soy vinaigrette while the tagliatelle with sweetbreads in a pork and pancetta ragu with brown butter cream and sun chokes is a standout. For dessert, it has to be his riff on a Butterfinger with salted caramel, peanut butter nougat, chocolate cremeux, salted caramel ice cream, and candied peanuts.

1 Star • Steakhouse, American. During the day, this enticingly arranged butcher shop sells humanely raised meats from local partner farms. By night, Gwen opens into a glowing dining room showcasing the same upscale cuts à la carte and on its multicourse tasting. Named for their beloved grandmother, this collaboration between Chef Curtis Stone and his brother, Luke, conjures Art Deco glamour with crystal chandeliers and a roaring fireplace.The menu is concise and stars house-made charcuterie and wood-fire grilled steaks. Watch from the chef's counter as the crew deftly cooks high quality meat, perhaps a Blackmore Wagyu New York strip, to perfection. Save room for dessert, like a round of cheesecake nestled in a mound of graham cracker crumbs and topped with a quenelle of mango lime sorbet.

1 Star • Japanese, Sushi. Located in a sparkling office structure, local legend Chef Atsushi Hayakawa's slick lair hosts a mere handful of diners per seating. His stage is a backdrop of dark-streaked stone and a silken wood counter; and his banter with guests displays Hayakawa's buoyant personality.Rotating with the seasons and changing weekly, the meal is a procession of small courses and hews toward the structure of kaiseki. After items such as a delicate and classic chawanmushi with sweet scallops to start and octopus with seaweed in a piquant vinegar sauce, it's time for sushi. The chef crafts nigiri from imported fish that needs little embellishment and is amply sized in the tradition of Hokkaido style in deference to the chef's hometown.

1 Star • Contemporary, European. The name says it all, as Chef Amanda Shulman’s cozy little spot was born out of her love for cooking for friends and has that warm and welcoming supper club vibe. Diners may get their own table but there’s a real communal feel at play here; everyone is served at the same time after each dish is explained to the room. Her multicourse set menu changes every two weeks, and the accomplished and balanced cooking comes with French and Italian accents. It also boasts a welcome lightness of touch, so you leave feeling sated rather than overwhelmed, although you can choose some extra dishes as add-ons if you wish. Saucing is a real strength, whether a barigoule served with brioche-crumbed trout, or the beurre blanc that accompanies the homemade chitarra pasta with clams.

1 Star (Green Star) • Californian, Contemporary. Set in a converted Craftsman in the historic Rose Park neighborhood, this inviting locale is removed from the hustle and bustle of Long Beach. Brother-and-sister duo Philip and Lauren Pretty run the kitchen and front of house, respectively, curating an experience that’s relaxed, but gets the details just right. On offer is a single multicourse tasting (priced quite reasonably) that highlights top-notch ingredients, including produce sourced from their nearby farm. The cooking has a California accent, and seasonal fruit may form a common thread, as in preserved kumquats paired with roasted beet and impeccably cooked dry-aged duck breast, and yet again in the guise of a frozen yogurt, in a summery dessert of charred strawberries and herbaceous yuzu granita.

1 Star • American, Contemporary. Push past the glass door of this restaurant in the heart of downtown and you'll immediately get the drift—quite literally, as wood smoke perfumes the air. This hot spot is all about live fire cooking, as evidenced by the 20-foot hearth in the open kitchen. Contemporary cooking is on display in both the à la carte and chef's tasting menu, and Texas produce and proteins take center stage. From savory to sweet, nearly everything is kissed by the flames or scented with smoke. "Embered" cantaloupe with green tomato and shiso blossoms is an elegant opener; and hearth-dried and blistered tomatoes over hearth-dried and pickled beets with sweet miso is a comforting plate, but the seared scallop with apple kosho steals the scene with a tableside pour of beef tallow sauce atop the mushroom gelée base.

1 Star • Japanese, Sushi. True to its name, this favored counter is indeed hidden in the thick of busy Wynwood. The front door is not easy to find and slides open only with a time-sensitive passcode. But beyond the hustle and bustle, Chef Seijun Okano offers a mature, finely tuned omakase for the fortunate few seated at his counter. Fish flown in multiple times a week from Japan are handled with precision, sliced carefully and pressed into lush, vinegar-tinged rice that he makes at the start. Everyone is encouraged to ask questions and drink freely. All the while, the team works in perfect tandem, delivering a well-paced sushi experience to the tune of an upbeat playlist. In the end, diners emerge from the secret room wondering if those around them know what they’ve missed.

1 Star • American, Contemporary. Offering what may well be the Bay Area’s most creative and ambitious take on brunch, this disarming passion project from co-owners Ollie Liedags and Rachel Sillcocks gets its extra shine from the pair’s extensive fine dining experience—each also contributed a grandparent for the restaurant’s name. The hospitality is cheery and warm, matched by a winsome space that calls to mind a modernist diner, and happily the cuisine is every bit as finely tuned. There is nothing precious or manicured about the cooking here. It is often bold and brash, a total riot of flavors mixed with stellar ingredients, and dishes are equal parts unexpected and undeniably satisfying. At dinner, find a rotating, seasonal multicourse menu with a few optional add-ons.

1 Star • Mexican, Seafood. Its namesake is a Caribbean island just off the coast of the Yucatán Peninsula, but this beloved counter, located inside the Mercado La Paloma, is a distinctively Angelino phenomenon. Chef Gilbert Cetina, who previously cooked with his father at neighboring stall Chichen Itza, draws from Mexican coastal cuisines in dishes whose simplicity belies remarkable flavor. Spectacular quality seafood of unassailable freshness leaves an impression, whether in electrifyingly vibrant aguachiles and ceviches, excellent tacos served on house-made heirloom corn tortillas, or skillfully grilled lobster—a panoply of exceptional house salsas gilds the lily. The frequently changing menu offers no shortage of delights, and a tasting menu, offered by reservation only on Thursdays and Fridays, is hotly sought-after.

1 Star • Contemporary. Huso is the refined downtown evolution of Chef Buddha Lo’s original concept, discreetly set behind a caviar shop in TriBeCa. Inside, flowing white drapes, generous spacing and soft light create an elegant and composed dining room. The tasting menu is precise and polished, incorporating caviar with restraint and supported by a series of finely calibrated sauces. Dishes are thoughtfully constructed and consistently executed, with a clear emphasis on seasonality. Luxury ingredients are used with purpose, allowing technique and composition to take the lead. The result is a cohesive and assured experience that reflects a kitchen operating at a high level.

1 Star • Japanese, Sushi. Chef counters are a treat, but a seat in front of Chef Kazushige Suzuki feels like a best-kept secret. The room has a presence of its own, notable in scale and hidden away in the back past a cocktail bar. Friendly as ever and seemingly never in a hurry, the chef sources fish entirely from Japan and keeps his nigiri traditional with little more adornment than a brushing of nikiri.Other dishes that bookend the meal flex far more creativity and panache. Hokkaido hairy crab with capellini and shiso or snow trout marinated in koji for seven days are uniquely satisfying, while beef sourced from Japan makes regular appearances. At the meal’s end, disbelief may turn into wonder as guests dive into apple sorbet boldly topped with Yamazaki 12 whisky.

1 Star • Latin American. Boasting all the buzz of a hornet’s nest, this soaring box of glass and marble virtually reaches for the sky. Inside, it's decked out with brass accents, terra-cotta, and a tight counter positioned directly under Chef Enrique Limardo’s perch. The counter functions as a restaurant within a restaurant with room for just a handful of diners to enjoy an elaborate tasting menu that celebrates Latin flavors, ace ingredients, and exacting technique. The attention to detail is superb, and meals take on an intimate form. Dishes, perhaps aged grouper with BBQ lettuce and broccolini tabbouleh, or duck with Carolina rice, hum with flavor. Desserts are equally skillful, as in pickled peach with matcha sponge cake.

1 Star • Indian, Contemporary. In a city where kitchens break molds and defy expectations, Chef Sujan Sarkar makes a splash of his own on this quiet strip of River North. Vegan, vegetarian, and non-vegetarian tasting menus deliver an original, modern vision of Indian cuisine. His food may look like pieces of art but taste like familiar favorites pulled from across his vibrant homeland. At times showcasing a hint of French sensibility, pani puris, chats and curries arrive deftly spiced and elegantly presented. The kitchen is quick, and the overall effect is impressive refinement. All the while, the expansive room balances smooth warehouse floors and exposed ceilings with thick wooden beams, white tablecloths and rose-pink booths.

1 Star • Barbecue. The mark of a good place is when a line starts forming before they've even opened, and at InterStellar BBQ, it's long before they've swung open the door. Everyone is here for a taste of pitmaster John Bates's barbecue, done low and slow over post oak. Brisket with a simple salt, pepper and garlic rub is outstanding but it doesn't end there. Peach tea-glazed pork belly is meltingly tender; the beer-brined tipsy turkey is moist and delicious; and there are three sausages on offer, including kielbasa. You can't go wrong with any of the enticing side dishes like the Frito pie, though the smoked scalloped potatoes with a golden-brown crust and the poblano creamed corn are standouts. Craving something sweet? Banana pudding and Mexican hot chocolate rice pudding are two favorites.

1 Star (Green Star) • American, Steakhouse. Located in San Antonio's historic Pearl District, Isidore is a stylish spot with a midcentury modern feel complete with an open kitchen and live-fire hearth. Named for the patron saint of farmers and laborers, there is a clear focus on Texas ingredients and local traditions, even incorporating Native American elements into the bread service. The menu is large, with items intended for sharing and a section dedicated to steak. Narrowing down your snack selection isn't easy, but the popcorn chicken, crispy fried with popcorn aioli and velouté, is a good bet. Cherokee tomato in a house-made kombucha lets local ingredients shine, while the dry-aged Berkshire pork chop with a 23-spice sauce is another highlight. Texas wines are also proudly shared on the list and in an optional pairing.

1 Star • Korean. Settle in to your perch at one of the tables, or (preferably) at the engaging counter where you can watch each dish come together. If that doesn't have your taste buds tingling, the kitchen's concise number of unique items at a steal of a price will hit the spot. Persian cucumber kimchi with a spicy plum dressing, shiso and sesame seeds is a delight, while the aroma of pork bone broth that precedes the arrival of gochu ramyun brimming with curly noodles, bean sprouts and pickled cabbage is a veritable thesis on ace ingredients. Pyunche salad mingling sushi-grade amberjack is a simple yet delicious wonder. Not far behind is the surprising toro ssam bap, highlighting the eponymous fatty fish with scrambled egg, tobiko and toasted seaweed.

1 Star • French, Californian. Flaunting a nouvelle-French sensibility, this appealing restaurant from Chef Eric Bost is dressed in shades of rose and flooded with natural light. The food turned out by the wide-open kitchen is top-notch, showcasing excellent ingredients handled with precision. Most diners opt for the perfectly pitched prix fixe, though à la carte offers many of the same dishes for those looking for a quick snack at the bar. Start with grilled leeks and buttermilk finished with fragrant black truffles before moving into heartier territory like roasted duck with parsnips. Milk bread is a must. An excellent cocktail program keeps the room in high spirits with delicious, balanced creations.

1 Star • Korean, Korean Contemporary. Chef Hoyoung Kim and his team continue to deliver their promise of a nicely poised, modern Korean tasting menu that is focused on excellent products. Mulhoe featuring slivers of raw fluke from Jeju Island is dressed with a chilled spicy broth; Spanish branzino is dry-aged and then presented with a shatteringly crisped skin; and Australian lamb is impressively cooked over a wood fire.Dinner typically ends with a glazed Korean-style donut and a silky-smooth orb of ice cream. All the while, this slim and sleek restaurant is right at home being in such close proximity to the Flatiron Building thanks to its soaring ceilings, sultry lighting and a packed dining room humming with energy.

1 Star • Japanese, Sushi. Hidden away in a corner of Grand Central, at the base of the ritzy One Vanderbilt building, Jōji presents a disarming oasis of calm and sophistication amidst the hustle and bustle. The meal begins with small plates that blend Japanese flavors with seasonal elements, as in a sashimi of buri with green apple, ginger, and yuzu zest, followed by nigiri featuring a blend of Koshihikari and Nanatsuboshi rice, carefully vinegared to showcase the flavor of the fish. The variety of excellent seafood, largely sourced from Toyosu Market, is impressive, and even devoted sybarites will leave satisfied. Expect an abundance of luxury ingredients (and commensurate pricing), like a lightly cooked langoustine layered with creamy petals of uni, or a delicate, silky chawanmushi topped with golden Osetra.

1 Star • Japanese, Sushi. Husband-and-wife team Mark and Jennifer Berdin helm this intimate eight-seat counter, which began as a small market stand before evolving into an eight-seat tasting-menu experience. The atmosphere is relaxed and personable, with Chef Berdin preparing each course directly in front of guests, balancing focus with an easy warmth. Expect a generous progression that moves from composed small dishes and pristine sashimi into a carefully paced nigiri sequence, built piece by piece with warm rice and clean seasoning. A thoughtful fish-based ramen and restrained desserts round out a meal that feels both abundant and precise, anchored by an excellent sake program and a strong sense of hospitality.

1 Star • Steakhouse, Californian. Everything old is new again at Chef/owner Kevin Meehan's Kali, which has been reimagined as a classic Hollywood steakhouse. The dining room, split in two with a full-service bar and a luxe dining room behind a red curtain, gets all the details right (think lipstick red carpeting and cushioned seating). The menu begins with tried-and-true favorites like beef tartare or mushroom risotto, but the centerpiece is certainly their Creekstone Farms steak. Of course, there must be potatoes (get the a'la loaded that's baked and fried to order). Desserts also lean traditional, as in crème brûlée or a seasonal fruit sorbet, but you'll never go wrong with their meringue gelato topped with grated, cured egg yolks.

1 Star • Asian, Contemporary. Chef Jonathan Yao is on a mission, deftly drawing on his Taiwanese background to deliver inspired, bold dishes. Far from his first location, the Row DTLA dining room is a cool enclave of polished concrete, steel, plate glass and light wood furnishings, along with an open kitchen that features prominently. It is a beautiful stage for his tasting menu, which is not shy about seasoning. Fish maw with Dungeness crab, custard and caviar comes with a crab shell-infused red vinegar for maximum impact. Spice-crusted duck breast taps into nostalgia with a fluffy bao bun. A recent riff on pig ears with summer tomatoes buzzed with a fiery chili oil. To boot, the cocktail program features impressively crafted alcoholic and spirit-free creations.

1 Star • Japanese. Focused on an offering of enticing seasonal Japanese cuisine, Kenzo Tsujimoto's downtown Napa dining room is a place to wash away worldly cares. Designed by his wife Natsuko, this 25-seat space is serene and minimal. The best seats are at the long counter, where diners can chat with the chefs and watch their meal being prepared. The kaiseki experience is composed, elegantly paced and may feature dishes such as steamed scallop dumpling in a fragrant dashi made with three-year-aged katsuobushi, or seared A5 Wagyu tenderloin with burdock root miso. Desserts, like their honey ice cream topped with candied walnuts or crepes with strawberry and sweet red bean, end the meal on a sweet note. A variety of sakes are offered, and Kenzo Estate’s own Napa-grown wines are also available by the flight.

1 Star • Thai, Californian. Tucked into an alcove of the Parc 55 hotel, the space is no great shakes in the décor department, but when it comes to layered, vibrantly flavorful Thai cooking with a produce-driven northern California flair, Chef Pim Techamuanvivit is in a league of her own.The menu draws on tradition, but it’s a far cry from run-of-the-mill, with creative interpretations of classics as well as original offerings. A fragrant steamed curry mousse (hor mok), studded with tender mushrooms and served with crispy puffed rice cakes, is a tantalizing starter, and even a familiar dish like green curry is made memorable with slow-cooked rabbit sourced from a local farm. Expect bold, unapologetic flavors—certain dishes feature spice levels not for the faint of heart.

1 Star • Japanese, Sushi. Going back more than four decades, Chef Toshi Kizaki has been a veritable trailblazer of Denver’s sushi scene, but even now in his seventies, he’s not content to rest on his laurels. In a culmination of his long career, he now raises the stakes with this luxurious counter, bringing a new echelon of omakase to the Mile High City. Blending traditional edomae techniques and creative modern flourishes, the extensive menu alternates between small dishes like gorgeously marbled black-and-white sesame tofu and nigiri carefully crafted by Chef Kizaki himself. Exceptional ingredient quality is a given from start to finish, spanning a treasure trove of oceanic delicacies, from buttery, lightly seared black-throat sea perch to silvery, vinegar-accented gizzard shad.

1 Star • Contemporary, Modern French. This elegant little operation, set on the third floor of South Coast Plaza amidst fashionable stores, has plenty of charm. With a gleaming open kitchen edged by a chef’s counter, plus a secluded patio, this is a spot to dine in style. Chef Tony Esnault offers his personal take on classic French cuisine, tinged with international influences, offered at both lunch and dinner as prix fixe menus of varying length. Open with small bites, before proceeding to more substantial courses like steelhead trout with fennel and rainbow chard, or barley risotto with chestnut, parmesan and brassicas, before ending on a sweet note with composed desserts like a meringue shell decked out with roasted pineapple, lime and toasted coconut cream.

1 Star • Korean, Contemporary. The idea that tasting menus are hours-long and showy is far from true here, where an open kitchen is the obvious centerpiece. From here, a young team blitzes out an array of impressive grilled bites meant to be eaten with your hands—Kochi is Korean for skewer, after all.Chef Sungchul Shim taps into his Korean roots and fine-dining pedigree to create a solid but playful menu. A bowl of finely diced raw steelhead trout is topped with pickled cherry tomatoes and cucumber with a tomato and basil foam, then Iberico pork is done three ways, from char siu and ssamjang to skewered with pickled apple. Blackberry lime sorbet with a Calpico and smoked vanilla oil foam and mezcal-soaked blackberries is the last hurrah.

1 Star • Japanese, Sushi. Kosaka offers a stellar omakase in an elegant setting. The dining room flaunts a classic Japanese sensibility—outfitted with a counter for 12, a few tables, soft piano music, as well as an attentive staff that enhance the overall experience. Some counters like to keep everyone in sync, but Chef Masatomo Soma embraces flexibility and heads this counter with confidence and skill. Technique is impressive, and the fish is minimally embellished, sometimes bearing a subtle surprise – say a shiso leaf hidden under a slice of rosy seabass or a dab of yuzu koshō under a piece of kinmedai from Chiba.

1 Star • Japanese, Contemporary. There is a watchful eye over the experience at this intimate counter, where a multicourse contemporary tasting menu shares a singular interpretation of Japanese cuisine. The dishes are often unexpected yet always thoughtful. Spectacular seafood is a given: staple luxuries like bluefin tuna and uni are flown in weekly from Toyosu Market. Instead of the typical parade of nigiri, dishes offer unique combinations of Eastern and Western culinary sensibilities, as in the A5 olive wagyu with fried capers and aged parmesan or Spanish turbot set in a tomato and miso emulsion. An impressive list of premium sakes and wines available by the glass further enhance a meal that is leisurely paced and overseen by a friendly team that happily engages its guests.

1 Star • Japanese, Sushi. This elegant restaurant takes a minimalist approach to its design, employing a dark color palette instead of the typical blonde wood, but all eyes should be on the omakase, which Chef Andrew Huang runs with skill and precision. Three thin slices of scallops in a bright and vibrant strawberry vinegar with scallions impresses, while tempura-fried kamasu, served with myoga and chilled, roasted sweet eggplant, is smart and spot on. After a handful of dishes from the kitchen, they progress into the nigiri. There’s plenty of showmanship and style, but the sushi leans traditional without a lot of fuss, as in the ishidai topped with house-made kosho and the kombu-cured red rockfish topped with salt and lemon zest.

1 Star • Barbecue. Founded by the late LeAnn Mueller and now run by her wife, Ali Clem, la Barbecue's massive, custom-built pit in the backyard is the rarified workshop in which meaty miracles are realized. Inside, it's a simple space enlivened with bright colors and a disarming playlist with Tammy Wynette and Dolly Parton. During peak hours, you can expect a substantial wait, but your patience will be rewarded with a first taste of the brisket as you reach the counter. You will marvel at the sublimely succulent, flavorful beef, but don't overlook the array of equally tempting offerings like house-made sausages, and pork or beef ribs. The team likes to keep things spicy, as in the chipotle coleslaw or fresh kimchi. Don't miss the mac and cheese.

1 Star • French. Head to this modern farmhouse in Westchester where a soothing design perfectly complements sweeping views of the pastoral landscape. Husband and wife duo Chef Andrea Calstier and General Manager Elena Oliver are at ease in their intimate dining room, a space fit with only a few tables and perfectly calibrated for the tasting to come. The menu draws on their upbringing in the south of France. A simple-sounding salad is so much more with grilled gem lettuce paired with poached celtuce, cured egg yolk, and an olive oil sabayon. Squab with rosemary and fig leaf is as accomplished as grilled black sea bass with artichokes and razor clams. Dessert is a particular strength, and the combination of chocolate with goat cheese is a thrilling finale.

1 Star • Contemporary. Chef Ron Hsu and Chef/co-owner Aaron Phillips oversee this contemporary tasting menu with clever combinations that highlight regional ingredients with subtle Asian influences. The tuna roll is a stunner, made with feuille de brick and filled with lemon, crème fraîche and wrapped in paper-thin sheets of bluefin tuna. Ellijay Farms mushroom chestnut doppio with vidalia onion vichyssoise and potlikker, a two-segment ravioli, with earthy mushroom filling one and a nutty chestnut filling the other. Crown-roasted duck with a honey lacquer and brown butter jus is another strong savory course. The Asian influence continues through to dessert, with a poached pear, caramel and Asian pear mousse.

1 Star (Green Star) • Contemporary, French. Tucked next door to Atelier Crenn, this counter experience offers an elegant interpretation of bar dining. Seated at a sleek marble countertop, a select handful of guests per evening receive a tasting menu reflecting Crenn’s pescatarian, French and Californian cuisine. Diners get a bit of a show, with the bulk of the courses being plated with brio before their eyes.The beverage program is thoughtful, with pairings well-matched to the intricate creations, such as a buckwheat pretzel accompanied by mustard, caviar and mornay sauce, or ricotta-filled agnolotti with brown butter, truffle and a reduced onion broth. End the meal with a strawberry panna cotta and a pecan profiterole.

1 Star • French. Le Coucou remains a white-hot scene that’s equal parts classic and cool, possessing a grace and elegance that many dining rooms can only hope to achieve. The crowd makes for good people watching, but the gorgeously appointed open kitchen deserves some focus as well. The menu is unapologetically French, though Chef Daniel Rose infuses his classics with a strong dose of personality. A selection of “gourmandises” showcases such exemplary classics as pike mousse quenelles dressed with lobster sauce or sautéed sweetbreads with cream and tarragon. Lamb is a celebration of springtime as a perfectly pink chop accompanied by braised neck and roasted young carrots. Desserts always please, as in an evening special of Chartreuse-spike crème brûlée.

1 Star • French, Contemporary. With locations in Manhattan and Miami, Chef Alain Verzeroli also shares his verdant, stylish French cooking with Houston. The location couldn’t be more apt: The Museum of Fine Arts matches his colorful dishes that are both beautiful and satisfying. Accomplished sauces, seasonal vegetables and thoughtful cocktails tell a story in line with the restaurant’s name and design. The set menu shifts with the seasons and might include such delights as vol-au-vent of wild mushrooms. Order a side of pommes dauphine with a delectable truffle aioli, while the decadent Valrhona dark chocolate crémeux will send you home happy. The entire meal is smooth sailing thanks to a highly professional and personable team. Lunch is a particularly good value given the setting.

1 Star • French, Contemporary. When it comes to running serious, highly accomplished restaurants in multiple cities, Chef Alain Verzeroli learned from the best. After two decades under his mentor, Verzeroli has stepped out with his own brand of culinary excellence. Stylish from head to toe and with locations in both Houston and New York City, this dining room is a celebration of the seasons. With many stylish designer boutiques as neighbors, this gorgeous Design District lair feels right at home. The menu is a study of vibrant tastes and smart compositions that pack big flavor minus the heaviness. Highlights include a wonderfully smooth summer gazpacho with avocado; butternut squash ravioli with a brown butter emulsion; as well as seared Hudson Valley foie gras with cherry. Plant-based ice creams and sorbets are impossibly creamy.

1 Star • French, Contemporary. It may have a classic-sounding name, but Le Pavillon resides in one of the city's newest skyscrapers. The elegant dining room, with its soaring ceilings, plate glass and warm palette, makes the well-heeled feel right at home. You'll rub shoulders with many at the bar, a prized perch crowned by a dramatic blown glass chandelier. Chef Daniel Boulud and co-executive chef Will Nacev skillfully prepare a contemporary, globally inflected carte dominated by seafood and vegetable-focused items. Spaghetti alla chitarra may be twirled with Meyer lemon butter sauce and crowned with Kaluga caviar; while various preparations are produce-focused, as in a roasted cauliflower with locally grown Aleppo pepper muhammara and heirloom beans.

1 Star • Barbecue, American. What started as a food truck in 2017 is now in a spacious location in Garrison Park. The moniker refers to the duo of married couples who run this enticing operation where the setting gives off midcentury vibes with its glazed brick exterior and peak-roofed dining area.The excellent barbecue menu isn't built around brisket, although that beloved item is available as a daily special at the end of the week. In fact, several specials keep things interesting throughout the week, such as spice-crusted, melt-in-your mouth beef cheeks or the daily sausage which may be studded with Hatch green chiles and mozzarella cheese. The banana pudding tiramisu is a clever hybrid with coffee-soaked 'Nilla wafers.

1 Star • Contemporary, Mediterranean Cuisine. This concept from John Fraser occupies its own corner of the sleek and stylish Tampa EDITION hotel. An open kitchen with glossy emerald-green tile overlooks the small dining room and delivers a contemporary prix-fixe with broad Mediterranean influences. Dinner begins with a series of bites, including French onion pull-apart bread topped with slow-cooked onions. Grilled Spanish octopus tails set with seared pork belly rest atop a succotash base made with stewed corn, white beans and 'nduja for a particular delightful entree before a classic baba au rhum. A lengthy list of cocktails and rather pricey wines are available as well.-

1 Star • Californian. Good things often come in small packages, and it's certainly true of Lilo, where guests are welcomed to a moveable feast beginning on a gorgeous, heated patio before moving to a stylish counter wrapped around Chef Eric Bost and his kinetic team. Ambitious and complex, the cooking features prime ingredients like Japanese kinmedai and wagyu, Maine lobster and scallops, and California abalone. Midway through, hope for a thrilling orgeat ice cream topped with celery root bushi and Ossetra caviar. The experience ends with a myriad of desserts like sake-infused rice pudding with passionfruit granita. Wine and cocktail programs are impressive in their own right.

1 Star • Contemporary. Just down the street from Rose’s Luxury and Pineapple and Pearls, this intimate boîte is yet another feather in the same restaurant group’s proverbial cap. Possessing all the charm of a carriage house, the dining room is closer to a sunroom encased in glass with expansive views of the green surroundings. The cooking is equally attractive: Seasonal fare prepared with panache and a touch of luxury. Think oysters with fried potatoes and seaweed remoulade or poached pears with bay leaf ice cream. The menu is a revolving door of ideas, except for the signature angel egg amuse. An eclectic wine list makes for a thoughtful pairing. In total, dinner here goes for less than other tasting menus in town, but with no less boldness, care, and creativity.

1 Star • Californian, Contemporary. Together with his tight-knit team, Chef/owner Christopher Barnum-Dann brings unusual warmth to this intimate setting. His enthusiasm is instantly palpable as he happily explains his inspiration behind particular dishes and even solicits feedback. This is especially true for diners who sit at the spacious counter.The freewheeling tasting menu is thoroughly Californian in its commitment to carefully sourced ingredients, while also drawing upon global cuisines, reimagining flavors from the chef's travels with impressive imagination. Whimsy is a common thread throughout, as in a puffed pillow of crisp potato filled with "Fancy French Onion Dip" and caviar, or "The Dish That Made Us," a single woodfire-roasted octopus tentacle with black peppercorn sauce and pickled cherries.

1 Star • Contemporary. Reservations here are scarce — and for good reason. Laidback, quirky and full of charm, Chef Trevor Moran's compact, Japanese-influenced hotspot is a beehive of energy. There’s a simple elegance and a clear attention to detail in every dish, all designed for sharing. Beef tartare hand rolls, a house classic, always delight. From there, explore seafood like Maine diver scallops with shaved green apple. A Japanese omelet with Jonah crab is simple but spot on. Don't skip dessert. The ever-changing iterations of their kakigori may present a sculpted block of the finest, powdery shaved ice dressed, decorated and flavored with everything from passion fruit cream to caramelized honeycomb to raspberry.

1 Star (Green Star) • Mexican, Regional Cuisine. Heritage corn sourced from across the Americas and seafood fetched from nearby waters are foundational pillars for this youthful restaurant in Coconut Grove. Such sustainability is a point of pride for Chef Sebastian Vargas, who offers a finely poised expression of Mexican cuisine that leans on subtle flavors and top-notch ingredients. Anyone can throw together a fish taco, but few are willing to source grouper from Key West, grill it in a banana leaf, and pair it with a deceptively addicting hazelnut emulsion. Another recent highlight featured a superb griddled corn cake paired with crab, smoked corn sauce, and charred plantains. The intimate setting attracts a handsome crowd with natural fibers, sleek wood, and a high-energy playlist.

1 Star • French, Contemporary. L’Abeille reflects the luxurious charms of TriBeCa from its corner perch in this prized zip code. The restaurant is a darling space designed to the hilt with velvet cushioned seats and booths, a striking marble bar and handsome tables set with Christofle cutlery. The young Chef Mitsunobu Nagae is a calm, collected presence in the open kitchen, and years spent working at Joël Robuchon restaurants worldwide are evident. A harmonious union of French cooking with Japanese sensibilities, Nagae’s food is immediately approachable. From Dover sole poached in seaweed butter to white asparagus and langoustine with orange blossom-scented buttermilk foam, each course is a vision of refinement. Charming servers in fitted suits roam the floor, keeping close watch on every seat.

1 Star • Contemporary, Asian Contemporary. Upscale yet approachable, Chef/owner Ron Siegel's Madcap is one of the Bay Area’s best for contemporary dining. Well-crafted bites on the prix fixe may include a quenelle of tuna tartare with ginger and sesame seeds tucked with a crisp rice cracker that is deliciously simple. Next, a tender, almost-sweet coin of charred octopus rests over a pureed base of fermented pimentos and Tokyo turnip for a clean counterpoint. Supple slices of tart umeboshi, "noodles" of daikon and a creamy ponzu is a creative, pleasure-packed dish, while a tranche of crisp skin-on trout with cauliflower purée and ribbons of kohlrabi is bested with a tableside pour of dashi. The caramel pot de crème with a double hit of almond crumble and ice cream is perfection.

1 Star • Japanese, Sushi. Veteran chef B.K. Park has spun out this inspiring shrine to omakase. With nothing but a lone plaque marking its entrance, this Japanese delight can be tough to spot. But once inside, the surrounding din of traffic fades and you’ll be transfixed by the team's dedication to sushi.Mako is a hot ticket, with just 22 seats from which to savor the smartly considered omakase. Throughout the evening, the chef and itamae showcase their style through unique adornments, like sudachi juice and sesame-pepper soy. Equally enticing are cooked items, like braised abalone or black cod with burnt scallion ponzu. Not to be outdone, chawanmushi stocked with mushroom and crab is the essence of elegance. Dessert is not an afterthought, as in sweet potato with whiskey caramel.

1 Star • Spanish. Don't be fooled by this unassuming spot off King Street; Malagón is a find. It's a small space with an appealing old-world ambience, where shelves are stocked with wines and imported produce and an open kitchen offers a peek at the goings-on. Chef Juan Cassalett's tapas-focused, Spanish menu has a clear spark. Nothing is overcomplicated, and there is beauty in the precision in dishes like fried rabbit leg with a savory crème fraîche dipping sauce and la bomba de la Barceloneta, with diced pork stuffed inside mashed potato and then fried. It's all deceptively simple and deliciously surprising, as in the arros con cangrejo, a paella-style dish tossed with crab that delights with each bite. Spanish wines steal the spotlight on an interesting list.

1 Star • French Contemporary. With this glitzy, well-appointed hotspot, Chef Christophe De Lellis brings an impressive pedigree to Dallas, having led the kitchen at Vegas’s Restaurant Joël Robuchon for nearly a decade. The bistronomie-style menu of elevated simple plates is offered à la carte, though the prices are still nothing to sniff at. Diners looking to indulge will get their money’s worth, however: top-drawer ingredients, faultless technique and world-class sauces are evident throughout. Shareable portions like Dover sole with brown butter or veal “Cordon Bleu” (served with Robuchon’s signature butter-laden pommes purée, naturally) are impressive, but do save room for a pitch-perfect Paris-Brest with praline cream. A tremendous wine list makes for worthwhile reading.

1 Star • Creative, Mediterranean Cuisine. This ambitious atelier sets its sights on a culinary exploration of the Mediterranean, studiously delving into individual regions one by one, from the Maghreb in Northwest Africa to Murcia and Andalusia in Southern Spain, to Greece, with a tasting menu and beverage program inspired by each cuisine in turn. But if all that sounds a bit precious, rest assured that the experience itself is utterly disarming, with a winning sense of hospitality that makes for a meal that is both engaging and luxe. Guests start with finely tuned cocktails and first bites in the stylish lounge area before being whisked into the striking main dining room for more substantial fare. From beginning to end, gorgeously plated dishes show refinement and creativity, so sit back and enjoy the show.

1 Star • Contemporary. After years spent as an esteemed pop-up, Chef Justin Fulton’s passion project has found a permanent berth at a cozy eight-seat counter tucked inside a larger shared space. Offered as a contemporary multicourse tasting that follows the seasons, his signature cuisine is both global and distinctly Coloradan, taking inspiration from local ingredients while weaving together wide-ranging influences. Examples might include airy Parisian gnocchi bathed in a luxurious sauce of mascarpone and caviar, or impeccably cooked dry-aged duck breast matched with cherries and a rich, subtle truffle jus. Individual loaves of fluffy olive oil brioche, freshly baked for each guest, capture the meal’s easygoing charms, echoed by the disarmingly warm hospitality of the staff.

1 Star • Korean. Mari, which means “roll” in Korean, is Hell’s Kitchen’s latest destination from the talented Sungchul Shim, who made a name for himself at his tasting counter (Kochi) just down the street. Those familiar with casual Japanese handroll counters are in for a surprise as Chef Shim reimagines the genre as a tasting menu, primed with top-notch ingredients and Korean flavors.Glistening planks of Scottish salmon; tender strips of cured mackerel; and three types of mushrooms are placed on beds of rice cradled in seaweed. Chefs work swiftly, moving from one roll to the next with nowhere to hide in this kitchen, flanked by counter seats on all sides. A tray of banchan and seafood closes out the meal.

1 Star • Italian, Regional Cuisine. With its seamless blend of indoor and outdoor spaces, this is a shining beacon amid high-rises, restaurants and stores. Donning that requisite brick walls and farmhouse vibe, the former warehouse feels glam yet spartan—with a stainless-steel kitchen, chrome accents and an impressive glass-encased wine cellar. Such a feel-good sense extends to the staff, who clearly like working here as much as diners enjoy lingering over meals.Chef/owner Nicholas Stefanelli's Puglian heritage comes through in the menu. His dishes hit all the right notes, balancing playful with serious elements, as in the turbot with mazza frissa and brown butter-poached artichoke hearts or creamy risotto packed with parmesan, butter and fermented black truffle oil. Lemon souffle with lemon verbena gelato is a strong finish.

1 Star • Korean, Regional Cuisine. Hiding behind a banchan shop in Long Island City, this chef’s counter is as much a classroom as it is a restaurant. Chef Hooni Kim is a worthy guide as he builds a deeply personal menu around traditional Korean ingredients that he’s been wild fermenting and aging for the last decade. Dazzling versions of doenjang, gochujang, ganjang and ssamjang shine with silky tofu, fried pancakes, Miyazaki beef and Niman Ranch pork. He brings the room together and impresses with carefully calibrated dishes that appear strikingly minimalist. Details are impressive, and many of the service pieces are handmade from Korean clay. An unassuming bowl of rice with kimchi is an homage to his mentor. It is a poignant finale that looks rather ordinary but has long-lasting impact.

1 Star • Creative, Contemporary. This whimsical, immersive space is a touch otherworldly, with its tangled greenery, moody lighting, and trance-y soundtrack, but guests will be happy to fall under its spell when they taste Chef Jordan Kahn’s singular cuisine. Primal live-fire cooking combines with a zero-waste ethos and a treasure trove of sustainably sourced wild and organic ingredients to create dishes that are as memorable as they are delicious. Charred yam with a buttery sauce accented with smoked trout roe and grilled hazelnuts is more than the sum of its parts, and a dish of honey-grilled Sue Buxton scallops is sided by mustard greens and a plantain dumpling with burnt onion jus for a delightfully balanced plate. Drinks, from cocktails made without refined sugars, to wild-harvested herb teas and single-origin coffees, follow the same compelling ethos.

1 Star • Mexican, Contemporary. Lightning strikes twice for dynamo Chef Johnny Curiel with this parallel concept cheek-by-jowl next to his celebrated flagship. As the name suggests, the small stylish space has a mezcal bar vibe—and a list of inventive, mouthwatering agave spirit-based cocktails to go with it—but it’s also a showcase for Chef Curiel’s culinary talents. Evoking the vibrant creativity of Mexico City’s restaurant scene, the succinct menu is sprinkled with international flavors, as in an herbaceous ceviche of kanpachi that incorporates dill and roasted garlic, or a subtly spiced aguachile of Santa Barbara uni and Hokkaido scallop with mandarin and crispy ginger. Meats, like tender, slow-cooked duck piled atop a crisp blue corn tlacoyo and accented with zingy xni-pec salsa, show similar éclat.

1 Star • Chinese, Contemporary. Chef/owner Brandon Jew's unique Californian take on Chinese cooking has made Mister Jiu's a perennial favorite. He deploys top-flight ingredients for original dishes that celebrate Cantonese cuisine and the Bay Area's seasonal bounty. Order the scallion milk bread. It practically melts in your mouth, especially when slathered with honey butter. Silken tofu with maitake mushrooms, cranberry beans, garlic confit and green Sichuan peppercorns is yet another winner, but it's the signature Peking duck, served with the classic trimmings as well as a bowl of decadent whipped duck liver mousse, that is nonnegotiable.The stylish bar area up front supplies memorable cocktails (as does the upstairs Moongate Lounge).

1 Star • Vegetarian, Latin American. Latin American cuisine, only plant based. That's the premise behind this contemporary space set in the Shaw neighborhood. It's tasting menu only, but short and long formats ensure a fit. Chefs Tatiana Mora and Miguel Guerra share their creative spirit here, where influences span from Brazil and Bolivia to Colombia and dishes sport originality. A basket of arepas is a fun dish featuring a variety of textures and flavors with tasty sauces like guasacaca, cashew sour cream with chili oil, and butter made of chontaduro. Watermelon crudo with fermented carrot in a cucumber leche de tigre sauce is inventive and bold, while a slice of mushroom terrine wrapped in greens with layers of potato delivers on umami, bite after bite.

1 Star • Mexican. This trailblazing restaurant is from the visionary minds of Chefs Diego Galicia and Rico Torres. The acclaimed duo has fine dining chops but it's a shared reverence for Mexican cuisine that is the real driving force behind this endeavor. Tasting menus shift often, focusing on a different part of Mexico and may offer up cutting-edge interpretations of Oaxacan specialties or a meal focused on the cuisine of "Tierra Caliente." Not content to restrain their explorations to the regional diversity of Mexican cuisine, the menus also draw from the culinary past or even pre-Columbian times. Expect cooking that is both cerebral and delicious, with meticulously prepared, artfully plated dishes that tell a story while thrilling your palate.

1 Star • Contemporary, American Contemporary. Moody Tongue is a unique showcase, whereby a creative menu bearing a panoply of inspiration and influence is brilliantly matched with a virtuosic array of house-crafted brews. The contemporary dining room is discreetly perched atop the working brewery. Unsurprisingly, the word "moody" befits the intimate yet masculine vibe.Beverages are an equal partner to the food, and the beer pairing is a must to fully engage in the experience. Indulge in such creations as Hokkaido scallop and a tempura-fried squash blossom filled with Iberico pork, as well as Australian wagyu with sweet corn bread filled with braised oxtail. A hazelnut financier with hibiscus ice cream followed by dulcey crémeux with hoja santa meringues and chocolate sorbet are a nice end to the meal.

1 Star • Japanese, Sushi. A note of elegant simplicity pervades the experience at this minimalist eight-seat counter, overseen by Chef Nozomi Mori and her streamlined, adroitly hospitable team. The unassuming space and soft-spoken service serve as a backdrop for an artfully prepared omakase that highlights purity and refinement. The lack of superfluous embellishment puts the spotlight on exceptional seafood (flown in several times a week from Japan) accented by seasonal produce from the Santa Monica farmer’s market. Beginning with a perfectly silky chawanmushi with gingko nut, attention to detail sets the meal apart, spanning the exquisitely intricate knifework and finely tuned shari in a piece of squid nigiri, through to the matcha skillfully prepared by Chef Mori in a graceful final flourish.

1 Star • Japanese, Sushi. A longtime fixture in LA's sushi culture, Chef Morihiro Onodera now operates from a more expansive, contemporary space that reflects both his history and his ambitions. Along with an à la carte menu, the restaurant offers an omakase experience that blends traditional sushi counter dining with subtle references to cha-kaiseki, beginning with a sequence of composed dishes before moving into nigiri. Seafood is primarily sourced from Japan, and the rice is milled in-house, underscoring a focus on ingredient integrity and control. Handmade ceramics crafted by the chef himself remain part of the presentation, reinforcing the personal nature of the experience. Finish with matcha green tea and homemade sweets.

1 Star • Japanese, Sushi. Located in West Midtown, Mujō is an intimate setting with a moody elegance. A U-shaped counter crafted of Southern cypress pops in this square room with dark walls and low lighting. This is the domain of Chef J. Trent Harris and his skilled team who make all feel well cared for. Here, tradition has been replaced with a rollicking good time, where the always-surprising interpretation of omakase begins with an array of zensai like a morsel of Florida cobia grilled over binchotan, dressed with a red miso sauce and some local pattypan squash. After some cooked bites, it's time for the raw. Nigiri needs little to impress, while supplemental dishes offer the likes of Hokkaido hair crab, tosazu and mozuku. Regulars know dessert isn't an afterthought; so save room.

1 Star • Japanese. This intimate counter is a tight squeeze, but that’s hardly a deterrent for the guests who come for Chef Manabu Asanuma’s inspired kaiseki. From raw and grilled to simmered, steamed and fried, the menu is rooted heavily in the seasons, pulling ingredients from surrounding areas as well as prized seafood and meat from Japan. Soba noodles made with buckwheat from the chef's hometown are constant fixtures that read personal and sincere. Dessert is playful, most recently featuring strawberries, sake lees ice cream and strawberry foam. Sharply dressed servers standing nearby keep close watch over the evening’s proceedings, ever ready to assist. Do not miss the superb, well-stocked sake program that will delight even the most devoted collectors.

1 Star • Indian, Contemporary. Dinner in a shopping mall doesn’t sound promising, unless you’re headed to Musaafer. The sheer scale of this grand hall, with its arches, towering windows, labyrinth-like layout and elaborate patterns, feels like a palace of its own. The setting is as thrilling as the food, with different menus reflecting the chef's travels around India. A crisp, delicate achappam is a lovely opener before scallop ceviche with green apple cilantro water. A short rib taco adds a little fun but do order the Malabari fish curry with a light and fluffy paratha. Desserts are delicate, subtle and skillful. The attention to detail and careful spicing is evident at every turn, and the final result is one of both high style and utterly gratifying substance.

1 Star • Japanese, Contemporary. Securing a reservation is no easy task, but once inside this intimate, wonderfully stylish room, you’ll find a warm and graceful dining experience. The finely suited and hospitable team are an extension of Chef Niki Nakayama, who presents her interpretation of kaiseki by drawing upon seafood, meat, and produce sourced mostly across Japan and California. Ever changing, the coursed tasting weaves together delicate, aromatic broths with heartier fare like grilled Miyazaki wagyu and scallops all seasoned with a generally light touch. The only dish to never leave the menu is an artful twirl of al dente spaghetti dressed with tender abalone, pickled cod roe, and black truffle. As the meal ends, Chef Nakayama greets tables for one final personal touch.

1 Star • Thai, Contemporary. This sleek retreat located within Hotel Kabuki delivers a one-two punch with a dramatic setting and accomplished cooking. Chef Pim Techamuanvivit’s personality and laser-focused palate come through in dishes that utilize fantastic Californian ingredients through a distinct, contemporary Thai lens. Dishes are family style, albeit with a touch of refinement. Intensely aromatic curries achieve a marvelous complexity, as in a brick red bumbai curry with crispy fried eggplant, served with an ethereally flaky roti bread. Crispy shallots and peanuts are a clever addition to bright citrus in yum sum-o. Grilled Monterey squid in a chili-lime dressing is plated with impossibly tender, sticky-sweet pork jowl in a dish so satisfying you'll be scraping every last kernel of sticky rice.

1 Star • Contemporary. Whether you come to experience the cuisine of ancient Rome or Hollywood, a meal here is pure dinner theater. These culinary themes are unique and thoughtful, leaving diners wondering what's "next."While an earlier Italia menu showcased complex ingredients and flawless flavors and textures (think cacio e pepe and guanciale-wrapped branzino), the most recent "Paris 1906" culinary theme showcased celebrated French chef Auguste Escoffier's classic cuisine. Highlights included carrè d’agneau avec sauce choron, a well-executed plate of lamb and crispy sweetbreads with a vibrant sauce choron. The theme ran through to dessert, with a bombe Ceylan, a half-sphere of ice cream, rum and coffee with a delicate chocolate shell, served with griottine cherries and sauce anglaise.

1 Star • Creative. Saving room for dessert isn't necessary at Nicōsi because this daring tasting menu celebrates the final course exclusively from start to finish. Nestled inside a dark, moody space hung with velvet curtains off Pullman Market, this theatrical experience is a true surprise, as there is a strict no photo or phones policy for all guests at the L-shaped counter. The multicourse meal tends to follow four themes—acidic, umami, bitter and sweet—and the team rarely repeats dishes from one season to the next. The creations are edgy and imaginative. Think mille-feuille of Fat Tailed Tomme cheese crackers with spring onion mousse, powdered sugar and caviar with gold leaf or even beef short rib crowned with cotton candy made right there in the middle of the room. All throughout, chefs engage diners, freely explaining their process and their inspiration.

1 Star • Steakhouse. A shiny gold door welcomes you to Niku, a buzzy, ultra-luxe steakhouse in the Design District. The swank, wood-lined interior features an array of cozy tables, but a seat at the handsome 18-seat chef’s counter allows you to watch Chef Dustin Falcon and company work their magic under the warm glow of the coals.Dinner might begin with their signature beef tartare or perhaps tender bone marrow. Then move on to the excellent steaks, like the Tomahawk built for two; or melt-in-your-mouth Imperial Wagyu filet mignon, served with 200-day-old kimchi, bordelaise sauce and sea salt.

1 Star • Japanese, Contemporary. "Nisei" refers to the American-born children of Japanese immigrants, which Chef David Yoshimura is; and the synthesis of that heritage forms the basis of this cuisine. Dining is taken seriously here, where the service team is personable and the chef is especially engaging. The kitchen employs both boldness and subtlety in their cooking, which abounds with personality and technical finesse, and the tasting menu is equal parts tradition and invention. Savor a dish of buckwheat infused potato tartlet with date miso puree and chicory or the nori maki filled with silken tofu and Blue Lake lava beans, finished with trout roe. Move on to the Santa Barbara uni in almond dashi foam with seaweed ice cream and the omurice topped with Japanese omelet and caviar. Wine and sake pairings are worthy, and the wagashi cart is a delicate treat.

1 Star • Japanese, Sushi. Noda features an eight-seat, half-moon-shaped counter set behind its cocktail lounge, Shinji. The space has a distinct speakeasy feel, with a dark, intimate dining room and an emphasis on both sushi and beverage. The omakase begins with a series of composed opening dishes before moving into nigiri. Chef Shigeyuki Tsunoda works with a calm, measured approach, preparing each piece with precise knifework and careful attention to rice. The fish is pristine and handled with consistency throughout. A strong beverage program, including vintage Champagne and a deep sake selection, complements the experience.

1 Star • Japanese, Sushi. Noz 17 is an elegant and inviting downtown sibling of the Upper East Side original. The seven-seat cypress counter is the focal point of the intimate dining room, where an abundance of wood and gently calibrated lighting create a serene setting. Chef Junichi Matsuzaki demonstrates a precise and disciplined approach. The omakase unfolds with restraint, moving into a refined sequence of nigiri, each piece carefully composed to highlight the quality of the fish and the balance of the rice. Throughout, the focus remains on high-quality product handled with care and balance. Intricately scored cuttlefish that melts in the mouth is among the highlights presented to diners.

1 Star • Japanese, Sushi. Nozawa Bar is secreted away in the back of the Beverly Hills location of Sugarfish, yet this jewel box is entirely independent of the local chain it's housed within.Omakase is the sole dining option here, served as multiple courses of nigiri along with some sashimi and handrolls. Each sequence centers on exceptional seafood, most of it sourced from local waters. Chef Osamu Fujita may be a traditionalist, but the menu includes many novelties. Start with the perfectly crunchy jellyfish dressed with ponzu. This might be followed by an impressive presentation of deliciously tender slivered octopus. Sushi highlights include the delicate halibut fin, ruby-red snapper cut before your eyes and a handroll of mountain yam, ume and shiso leaf.

1 Star • Contemporary, Korean. Eating underground in the subway system may not sound appealing, but that hasn't stopped this ambitious team. In the heart of Koreatown at Herald Square behind a code-locked door, find a black marble counter that stretches the length of the room. Every chef is armed with tweezers to manage and primp gorgeous dishes that are largely contemporary in their design. Seafood is a serious focus with the likes of crab, fluke and clams. Past highlights include an extravagant uni beignet, mackerel with lemongrass and Thai basil, and soymilk ice cream with jujube cake and dulce de leche. A rocking playlist overhead and a sharp service team round out the singular experience.

1 Star • Japanese, Sushi. Brush Sushi is located in a swish shopping center with the likes of Rolex and Dior, but step inside this stylish space to discover O by Brush, a separate omakase counter helmed by Chef Jason Liang. The extensive procession will begin with several starters before moving into nigiri such as beautifully rich shima aji, warayaki sawara that is hay smoked over coals then sliced and filled with rice, and anago tempura temaki finished over binchotan coals. A tasting of dry-aged hirame and kanpachi is a delightful surprise, as is the tamago tasting, featuring the classic style alongside a tender, cake-like version. The wide-ranging sake selection, also available by the glass or carafe, is the perfect complement.

1 Star • French, Contemporary. This restaurant is the crowning jewel of Chef Claude Le Tohic's ONE65, the six-floor homage to fine French cuisine. The five- and nine-course menus are composed of outstanding courses that pair classic French techniques with pristine Californian ingredients. Meals begin with freshly baked breads and end over an enticing mignardise cart. In between, you may be greeted by the likes of their play on a seafood salad with shellfish, dashi gelee and caviar, as well as smoked and lightly sauteed black cod dusted with Chinese five spice and set with a quenelle of pureed shellfish. All the while, professional service enhances the elegant experience.

1 Star • Japanese, Sushi. In a nod to the Little River neighborhood that it calls home, Ogawa translates to "small river." The setting is chicly arranged with warm-toned wood and bold artwork. Chef/co-owner Masayuki Komatsu and his team command a presence with an omakase that stuns with a series of enticing cooked dishes and a procession of focused and skillful nigiri.From hay-smoked Spanish mackerel to nanbanzuke featuring madai that’s been fried and marinated in a bracing vinegar sauce, the opening act is proof that this isn’t your typical sushi counter. Seafood imported from Japan is revealed in delightful pieces like needlefish dabbed with grated ginger, flash-fried ebi and cuttlefish crowned with caviar. Be sure to check out the beverage selection.

1 Star • Korean, Contemporary. Chef Brian Kim and his team serve up very impressive modern Korean cuisine in a sleek space attended to by a fleet of staff. There is a refinement and a more subtle approach to flavors on this five-course prix fixe menu. Standouts include striped jack hwe, finished with a luscious seaweed scallion vinaigrette. Chili lobster ramyun plates tender lobster meat tossed in a vibrant gochujang over springy noodles. Desserts like cheese-stuffed chapssal donuts are a surefire hit.The beverage program is creative and skillful, with eye-catching cocktails and a well-curated wine list sharing house favorites.

1 Star • American, Southern. With its white clapboard and black shutters, Olamaie, named for the chef's grandmother, mother and daughter, is a charming spot north of downtown Austin. Consider a cocktail, as their list is interesting and includes a daily punch and fun drinks like the Spaghetti Western martini with Texas olive-oil-washed gin, vodka, cherry tomato-infused dry vermouth and basil eau de vie.Expect Southern cuisine that's been given a contemporary polish, and don't dare miss out on the buttermilk biscuit, served warm and accompanied by whipped honey butter sprinkled with sea salt. Roasted chicken tucked with spicy Cajun rice is a hearty and satisfying dish, and dessert displays originality, as in the platano relleno ice cream sandwich.

1 Star • Japanese, Sushi. Chef Yi "Ricky" Wang, who trained under Chef Nakazawa before running a series of pop-ups, is now settled in at this counter, located up a set of metal stairs in an industrial-chic space. Take special note of the paintings that line that staircase—they're nods to a longstanding tradition of fishermen brushing their catch with ink and pressing it into rice paper—and you may be presented with a similar piece at your meal. Chef Wang's omakase features a few otsumami, perhaps poached sweet shrimp in a smoked Maine uni sauce, before progressing to nigiri. It's all impressive, from the Boston surf clam finished with kumquat kosho to the hay-smoked Spanish mackerel sourced from the Carolinas that's bold but balanced. Musk melon with strawberries imported from Japan is a satisfying finale.

1 Star • Japanese, Sushi. Here at this serious counter-focused setting, find Chef Leonard Yu and his small team presiding over a multicourse experience that leans traditional while offering a nice balance of variety and seasonality. A smattering of otsumami begin the evening on a strong note with shaved wagyu beef lightly poached in sukiyaki sauce with a quail egg. The chef's signature dish, uni gohan with otoro, is decadent, while corn potage delivers an impressive depth of flavor. Meanwhile, nigiri showcases character without any flash: Kawahagi is topped with flash-frozen liver paste that melts on the tongue, while sharkskin sole with engawa is given a fantastic sear. Finally, Japanese panna cotta finished with fresh strawberries alongside a flavorful musk melon is a light, refreshing finale.

1 Star • Contemporary, Asian. Orsa & Winston pairs Japanese and Italian influences in a prix-fixe menu served from an open kitchen. Chef Josef Centeno's cooking leans exploratory instead of traditional: think peak-season ingredients infused with wide-ranging flavors. Dishes move between familiar and unconventional: crudos accented with fruit and herbs and seafood preparations that nod to both Mediterranean and Japanese sensibilities. The signature satsuki rice porridge, finished with parmesan cream and uni, remains one of the more distinctive expressions of the restaurant's approach.

1 Star (Green Star) • Italian. A perennial hit since opening (expect a wait), this decade-old darling continues to please with creative cocktails and Italian cuisine. The décor veers from typical osteria-style, thanks to handsome dark-wood paneling and a white marble counter but nab a seat at the Mozza bar for a prime view of the antipasti preparation.Bread is something of an obsession here, as is the mozzarella menu. Chef Nancy Silverton's team strives to show you around the corners of Italian cooking, The crispy chicken leg is pure and simple comfort food, and pastas are unsurprisingly phenomenal—try the orecchiette with sausage and Swiss chard. Rosemary olive oil cake dusted with powdered sugar, topped with caramelized sugar rosemary brittle and sided by olive oil gelato is the perfect ending.

1 Star • Mexican, Contemporary. Don’t let the casual ambience fool you: Oxomoco is a serious dining room capable of great things. The room is lively and packed but always conducive to conversation.Tacos are the main draw, especially when piled with the likes of chanterelle mushrooms or the catch of the day. However, this kitchen team doesn’t stick to merely one dish or area of Mexico. Instead, they reach widely across a myriad of regions, always balancing abundance with fresh and vibrant flavors. The menu thereby tempts and tantalizes with such large and small items as the tropical hamachi agua chile and tlayuda crafted from smoky corn on a shell. Other standouts include the brined, fried and smoked “giant chicken."

1 Star (Green Star) • Vegetarian, Contemporary. It is highly rare for a tasting menu to leave one feeling—well—energized, but so goes the imaginative cooking at this vegetable-focused gem where local farms are the very essence of this passionate operation. The imaginative compositions from Chef Rob Rubba and his team offer delicious insights into what is possible with vegetables. There is true creativity here, as in a pasta course which features agnolotti filled with a creamy eggplant and house-grown mushrooms, served brodo-style with a roasted corn broth and accompanied by a truffle tart. Even bread service is special—enriched with "garleeks" and accompanied by sunflower seed and marigold "butter." A baton of summer squash is elevated by a filling of pumpkin seed "ricotta."

1 Star • Peruvian, Contemporary. Set in an unassuming strip-mall location, this intimate dining room offers a clear view into the kitchen, where Kevin and Maria Ruiz cook a family-style Peruvian menu with contemporary touches. The atmosphere is casual and personal, with decorative flourishes that nod to Peru and a compact layout that keeps the experience close to the action. The menu leans on familiar Peruvian staples interpreted simply: dishes like grilled shrimp anticuchero, lomo saltado with skirt steak and mushrooms and arroz chaufa emphasize approachability over reinvention, and local sourcing is a clear priority. Sweet potato picarones with spiced syrup close the menu on a traditional note. The natural wine program is impressive.

1 Star • Contemporary, American. A stylishly modern space hidden inside an unassuming strip mall, this hip concept's tasting menu is one for the books. Drinks and a snack kick things off in a well-appointed front bar and the staff is wonderfully engaging as they serve a host of delectable, hyper-local items. The eclectic cuisine travels beyond the borders of Italian tradition, offering up such creations as a single agnolotti tucked with braised oxtail, crispy onions and a Comté cheese espuma, or sunchoke gnocchi with Ibérico pluma and crispy sourdough breadcrumbs. A delicate, twirl of tagliatelle made from porcini powder is given an earthy boost with roasted mushrooms in a Madeira sauce. Desserts, like a bone marrow custard filled with blackberry granita and crisp meringue, are equally intriguing.

1 Star • Contemporary. With oversized Champagne bottles, velvet dinner jackets, and balloons galore, Chef Aaron Silverman’s Pineapple and Pearls focuses on playful reverie; the upbeat mood rings closer to a New Year’s Eve party, and guests are encouraged to dress to impress. Dinner is a noticeably condensed affair, punctuated with potent surprises like tableside absinthe cocktails and truffle-infused amaretto warmed over candlelight. Everything comes with a story, and the approachable staff is happy to tell these tales. The equally friendly sommelier is always at the ready with terrific suggestions to pair with dishes like marinated tuna with compressed watermelon and the feather-light gnocchi with rich parmesan cream.

1 Star • Contemporary, American Contemporary. This location has housed a Plumed Horse since 1952, though the current iteration, approaching its second decade, is undoubtedly its most impressive. An elegant, comfortable space serves as the culinary stage for Chef Peter Armellino, who delivers his own take on Californian cuisine. Served either as a longer set tasting menu or a multicourse prix fixe with a variety of options, offerings change with the seasons, though the luxurious black pepper and parmesan soufflé with uni and Dungeness crab sauce is considered an essential. House-made pastas, as in pappardelle with beef cheek ragu and stracciatella, are appealing, though the kitchen navigates meat, seafood and vegetables with equal aplomb. A world-class collection of wines (visible in their glass cellar) is a worthy accompaniment.

1 Star • Modern Cuisine. Set just off Highway 29, Press offers a composed expression of contemporary Californian dining in a grand Wine Country setting. The soaring dining room, anchored by a fireplace and warm wood tones, feels elegant without any stiffness, making it well suited to long, unhurried meals. The cooking favors clarity and precision, allowing pristine ingredients to lead. Dishes like charcoal-grilled lobster, ricotta gnudi finished with a tableside pour of consommé and American wagyu rib cap show a kitchen confident in balance and restraint, not excess. Desserts, including a milk-chocolate mousse, reflect the same disciplined hand. An extraordinary, Napa-centric wine program remains a defining pillar of the experience.

1 Star • Contemporary, Californian. Chef Anthony Secviar and Master Sommelier Dennis Kelly are both alums of The French Laundry, but although the service is adroit (and the wine list excellent), this sleek modern space is far from stuffy. Likewise, expect thoughtful, well-balanced cuisine that shows refinement without being precious. The dining room's multicourse tasting menu includes the likes of Pacific sablefish with sweet onion dashi, 9-layer morel mushroom lasagna with Madeira sauce, and Flannery Beef with green garlic gnocchi. An à la carte menu is on offer in the lounge—think brick chicken with piperade, capers, and chorizo—plus a dessert trolly that features excellent tarts and cookies.

1 Star • Contemporary. Chef Nicholas Bazik and his team know exactly what they’re doing in this historic row house. In full view of the counter, they deliver a high-wire, high-stakes performance defined by precision, harmony and, of course, taste. Korean and French influences come and go with this elaborate tasting menu where special soys, vibrant oils and glossy sauces give wonderful dimension to pristine seafood and dry-aged proteins. Think marinated vegetables with a celery vinegar and anchoïade or noodles with chili crunch, caviar and uni. The ideas are original, the flavors bold. Such creativity hews closely to the seasons, and even a salad can arrive as a revelation. All the while, service is seamless and warmly choreographed.

1 Star • Indian, Contemporary. This fine dining concept seems fit for a queen, and good thing too, since Rania translates to "queen" in Hindi and Sanskrit. The team delivers something entirely enticing here with an inventive menu. There are plenty of contemporary touches along with a few surprises with dishes like chana masala panisse dressed with green garlic chutney, or hay-aged pork vindaloo featuring tender flavorful loin and a block of crispy skin belly accompanied by a rich bowlful of dal Kolhapuri, fluffy Kashmiri pulao and butter-brushed hot naan. Cocktails are designed to complement the rich, bold flavors.

1 Star • Korean Contemporary. You'll need to read the instructions sent ahead of time to find the entrance to Chef Ki Kim's restaurant, but any navigation woes are quickly put to rest once you're inside this ten-seat spot. The contemporary Korean tasting menu pulls in global influences, and meals begin with a few bites such as shirako gimbap, a shell filled with truffle rice and diced kimchi, or crispy, tender octopus in a creamy sauce with octopus head and gochujang. Charred sugar snap peas with steelhead trout roe and tuna or creamy pasta made with perilla seed and topped with fresh winter truffle display a creative flair. Main dishes include the likes of barbecue roasted squab with foie gras sauce, and 45-day dry-aged dairy cow with golden beet jus and Korean bone broth. A mushroom ice cream sandwich seals the deal.

1 Star • French Contemporary, Japanese. At the start of service, the lights dim and servers pull back curtains to reveal the full kitchen team dressed in stark whites and standing at attention. This is just the beginning of a carefully choreographed performance by Chef Yuu Shimano, whose classic French training and Japanese heritage translates to beauty and boldness on the plate. The lengthy menu celebrates top-grade shellfish and proteins that waver between light and indulgent. Think smoked surf clam with celeriac or abalone risotto with nori powder. The signature duck and foie pastry is a treasure from another era, while a pre-dessert “mojito” is a sweet flash of modern-day brilliance. The warehouse-chic space is impressive in scale and carefully tended to by a quiet but attentive team.

1 Star • Italian, Regional Cuisine. Rezdôra presents itself as a focused exploration of the cuisine of Emilia-Romagna, bringing the region’s pasta traditions to a well-designed space in the Flatiron District. The menu centers on handmade pastas and classic preparations, with an emphasis on regional forms and familiar flavor profiles. Starters like gnocco fritto arrive as puffy, fried pillows served with high-quality prosciutto di Parma, mortadella and guanciale. Pastas include anolini di Parma with a pork filling and gramigna tossed with a slow-braised sausage ragù in bianco, finished with Parmigiano-Reggiano. Dessert continues the regional theme with a torta d'oliva. This is cooking that favors tradition and simplicity, offering a straightforward interpretation of Emilia-Romagna’s culinary canon.

1 Star • Italian, Contemporary. Chef Bryce Bonsack blends his New York know-how with Italian training to great effect in this of-the-moment eatery. Naturally, there's an assortment of pastas, skillfully made in house and showcasing classic flavors and scrupulous technique, as in spaghetti al limone, tossed with knobs of blue crab and lemon, shaved garlic and zucchini. Guests gush over mozzarella hand pulled to order in a tableside cart, but the flavor outshines the show. Perhaps most exciting of all are the displays of originality and dessert is a delightful bookend to an impressive meal. In particular, the chocolate custard with espresso cream and a pizzelle hits the mark.

1 Star • Contemporary, Fusion. A talented husband-and-wife duo is behind this appealingly contemporary, hipster hot spot. The setting is the perfect match for its modern, edgy cuisine, which meanders from the Middle East and Mediterranean all the way to Asia.There is unabashed creativity unleashed in such dishes as ricotta gnudi along with a frothy sour cream soubise and lemon beurre. Baby carrots with labneh and cashew pesto are an alluring side dish, while the pistachio olive oil cake with goat cheese mousse, blackberry and candied pistachio will leave a lasting impression. Since you get to mix and match menu items, the bar follows suit and tailors wine options to guests' selections.

1 Star • Contemporary. This dining room is all about fun, with a laid-back décor including exposed bulbs strung above the counter facing into the open kitchen, lending a convivial mood that’s like dining in a friend's backyard. The family-style prix fixe menu has its own cheeky tone, starting with the "really, really, really good challah" (and it is), served with an artful ruffle of caraway honey butter. The cooking is equal parts approachable and ingenious, as in a signature salad of spiced pork paired with airy coconut cream and lychee, spiked with lime juice and a bevy of fresh herbs, or Korean rice cakes coated with a creamy, spicy gochujang alla vodka sauce. Desserts offer their own excitement, as in a sticky toffee pudding enhanced with earthy, complex mole negro, paired with a soothing horchata ice cream.

1 Star • Japanese, Sushi. Tucked away in a modest little shopping center, this serene space feels a million miles away from the hustle and bustle. Chef Jordan Nakasone oversees two seatings a night, by reservation only, at the understated counter. With one foot planted in tradition and the other in creativity, the menu strikes a pleasing balance, highlighting seasonality and excellent quality ingredients. Skillfully prepared nigiri hew more towards the former, showcasing delicacies like yagara (red cornetfish) and nodoguro (blackthroat sea perch), while the array of kitchen dishes show a bit of flair, as in an indulgently rich chawanmushi topped with black cod and miso butter. Gracefully inobtrusive service is the meal’s final ingredient, cementing the feeling of luxury.

1 Star • Contemporary. The old adage about not judging a book by its cover couldn’t be more apt for this little restaurant in Bywater. An unassuming front advertising "natural wines and garden patio" leads to a quaint bar where Chefs Blake Aguillard and Trey Smith start the meal with a few pleasant bites. Once inside the intimate dining room, the contemporary tasting kicks into high gear with a griddled cornbread cake smeared with butter aged and cultured in-house. The combination is outrageously satisfying. A series of petite courses follows, each one showcasing refined sauces and bold flavors. Carolina Gold rice with crab and ginger is a winter-proof knockout. Other hits include squab with creamed greens as well as a warm cheese soufflé bolstered by brûléed sugar.

1 Star • Korean, Contemporary. Reservations are difficult to come by at this spot where the prodigious talents of heavy-hitter Chefs Corey Lee and Jeong-In Hwang are on display. Once you've found your way inside, it's safe to expect something special here, where a modern minimalist design is the perfect backdrop for a vibrant and upbeat crowd. The kitchen's assiduously refined technique deftly combines traditional Korean tastes with a sense of novelty, using impeccable ingredients to make for dishes of surpassing depth and purity of flavor, whether it be the humble kimchi or a rarefied cut of beef. The menu includes some typical barbecue items, as well as dishes rooted in home cooking such as pork jowl and aged kimchi jjigae served with soy pickled ramp.

1 Star • Contemporary, Innovative. Schwa is like a punky teenager who refuses to grow up. Year after year, the restaurant sticks to its guns with no servers, rap music booming overhead, and wildly imaginative, over-the-top cooking. Its divisiveness and fiercely independent spirit are memorable. As for what might come out of this kitchen, it’s anybody’s guess. How about gumbo but serve it chilled, aerated, and with a blue crab chip dotted with hoja santa aioli? A flaky, buttery cinnamon tart shell could arrive filled with foie gras ice cream and apples. Medallions of quail might be dusted in jerk seasoning and plated with onion rings and candied guava. Ever had a milk bun dusted in powdered mustard? At the meal’s end, the chefs may offer you a shot of whiskey. Have at it.

1 Star • French. Chef/owner Joe Cash's upscale French bistro charms with an elegant dining room with hardwood floors and brick walls, a full-service bar and an engaging staff who make everyone feel well cared for and welcomed. It's the hottest table in town, and reservations are a must, though seats at the bar feel far from a consolation prize. High-quality ingredients are prepared with care and finesse here, where familiar favorites like Caesar salad are leveled up. Roasted half chicken is tender and juicy with a perfectly crispy skin, then topped with gnocchi Parisienne and a moutarde sauce for an extra flourish. For dessert, the upscale comfort food trend continues with cronuts served with a pistachio anglaise sauce and crème fraîche.

1 Star • American, Classic Cuisine. This destination-worthy restaurant drips with old-school Hollywood charm, matched by the seemingly effortless poise of the sharply dressed service team. The kitchen team excels at modern takes on classic American cuisine, which get an extra boost from SMIP Ranch—their private farm. Your dinner may begin with a fresh-baked Gruyère popover before moving on to an elegant take on vichyssoise. Steaks are cooked to perfection, while butter-poached Maine lobster with golden potato gnocchi and black trumpet mushrooms is a worthy order. The refined take on nostalgic favorites continues through dessert. While the chocolate cake is a signature dish for a reason, you might opt for one of their other offerings like their profiterole with strawberries and cream, served over a basil anglaise.

1 Star • Indian, Regional Cuisine. Chef Vijay Kumar runs the show at Semma, where regional south Indian cuisine is on full display. This is authentic Indian cooking that doesn't pander to American expectations, and if some of the dishes are unfamiliar, lean on the staff who know their stuff and are eager to share. One bite in and you'll quickly learn that this cooking is all heart. Dishes are spicy, but the heat is used as elegantly as it is liberally. Start with the mulaikattiya thaniyam, the chef's childhood snack that bursts with flavor. The gunpowder dosa, a classic rice and lentil crepe filled with potato masala, is on every table for a reason. Attu kari sukka is falling-apart tender lamb in a dark brown curry redolent of warm spices.

1 Star • American, American Contemporary. Housed within a 19th-century print shop, this urbane dining room mixes original details with modern touches. Exposed brick walls and custom tile floors complement floor-to-ceiling wine storage and dramatic chandeliers.Chef Andrew Zimmerman’s menu brings elements of Southeast Asian, Korean, and Mediterranean flavors to American cooking, as in a toasted brioche layered with Délice de Bourgogne cheese, wilted sliced leeks, and black truffle with a tableside pour of a rich and savory leek and popcorn velouté. Grilled sablefish, served Carolina barbecue style, offers a balanced blend of savory, sweet, and smoky thanks to a side of shredded cabbage tossed with honey mustard, trout roe, and smoked apple cider beurre blanc. For dessert, try the jivara milk chocolate "frosty."

1 Star • Japanese, Sushi. Taketoshi Azumi is indeed the real deal—he's worked for two decades at top spots on both coasts and comes from a family of sushi connoisseurs. In fact, Shin is named for the Tokyo restaurant run by his late father (spot the sign hanging behind the counter).Despite its pedigree, the vibe is laid-back and the joyful chef keep things entertaining, and solo diners feel a part of the crowd. His approach to shari is singular and it makes a delicate base for some of the more unusual nigiri around, like a tiny bundle of Japanese chives tied with crispy nori and topped with bonito. Then look forward to the very rare and lightly torched cherry trout, or sakura masu, which is a marvel thanks to its smoky outer layer giving way to melting richness.

1 Star • Japanese, Sushi. Chef Shingo Akikuni, ever gracious and welcoming, has returned, now back in action behind a spacious, 14-seat counter in Coral Gables. Most premium sushi omakases work with half as many seats, but there’s no cause for concern here: Chef Akikuni and his second-in-command handle the crowd without breaking a sweat and even switch sides midway through the meal. Once the room fills with the sharp smell of vinegar to mix into the sushi rice, it’s off to the races. Fish is sourced almost entirely from Japan, sliced in uniform fashion, and, dressed with little more than a swipe of nikiri. They keep a close eye on the seasons too, evidenced by a recent special of high-grade tuna from Aomori prefecture and an indulgent chawanmushi with matsutake.

1 Star • Israeli, Middle Eastern. This small space in Greenwich Village fills up right as doors open, as diners squeeze their way in to experience Chef Eyal Shani’s vision of neo-Levantine cuisine. The handsome interior features a spacious counter offering a direct view into the tight kitchen. Seasonality, vegetables and shareability are the foundations of this ever-evolving menu. Start with a vibrant salad piled high to the sky, alongside the Jerusalem bagel, which arrives piping hot with olive oil and is a knockout even in a city well known for its beloved bagels. Meat courses are a particular strength. Bone-in beef short rib impresses, boasting tender, flavorful meat, as does the layered wagyu flatiron steak.

1 Star • Japanese, Sushi. Far from the subway stop on a quiet street in Williamsburg, find this welcoming omakase counter hidden away near Domino Park. Chef Cheng Lin sets the tone as a friendly, relaxed guide for the night’s proceedings. And whereas some chefs practically take vows of silence with regards to sourcing and technique, he is quick to share where in Japan the fish is from, why he uses Inochi-no Ichi rice, and what it took to find his special aged soys and vinegars. His intentionality delivers in the form of excellent, seasonal product and a fine-tuned parade of nigiri, for which the rice is refreshed repeatedly. Prepared dishes like binchotan-seared sawara with citrus sauce, shiso, and nori or even a restorative cup of dashi with mushrooms also show distinction.

1 Star • Sushi. With just a handful of seats and a small staff, this omakase from Chef Lennon Silvers Lee is ever-changing. Some things change daily, while others change weekly, but one thing you can always expect is well-executed dishes made with rice from Japan that is milled in house, and fish that is sourced both locally and from Japan and then dry aged.Arrive early and enjoy a glass of sparkling wine before being called in, as all guests are seated and served at the same time. Enjoy one or two small dishes before a parade of nigiri, which may include hamachi, shima aji, as well as bluefin tuna. Their uni rice is deliciously mixed with wasabi and topped with masago arare for a bit of crunch, marking the end of the savory dishes before a dessert of sorbet made in house.

1 Star • Contemporary. Hidden away in industrial Tin City, Chef Ricky Odbert has, for many years now, quietly and confidently cooked like few others in the region. Dry-aged fish and meats, seasonal produce and delicious sauces come together in a breezy space with soaring ceilings, charcoal-tinted walls, metal edges and a stunning wood counter that wraps around the kitchen. It’s a fitting stage for food that eats as beautifully as it looks. Recent highlights include aged black cod poached in wagyu tallow, or the chawanmushi made with smoked pork broth and with a clam emulsion mixed with trout roe. Desserts, like barley koji ice cream with whipped miso, are particularly exceptional and balance sweet and savory. A highly selective wine list brings small producers under the spotlight.

1 Star • Japanese, Sushi. Named for Chef Soichi Kadoya, this intimate Japanese restaurant has made a name for itself in University Heights. There are a few omakase options, as well as several à la carte items. The chef may be chatting up diners but make no mistake—this food shows serious focus. Sushi leans straightforward, but it flaunts a great deal of skill. Hokkaido pike mackerel is balanced by ginger and scallion, while kampachi delivers clean and simple flavors. Spanish bluefin tuna has a slight tang, while fatty tuna is luscious. Sea bass, marinated with two kinds of miso, is broiled and caramelized; and nigiri highlights trigger fish topped with a sliver of its creamy liver. An aromatic shirumono (fish soup) is the perfect transition before homemade green tea ice cream.

1 Star • Contemporary, Italian. Trained at Quince, Chef Alexander Hong has a true gift for pasta at this Pacific Heights perch where a rooftop garden provides herbs, edible flowers, herbs and seasonal vegetables. Smoky potato zlikrofi drizzled with sharp plum mostarda and shaved horseradish, or thick strascinati bathed in a ‘nduja-infused sauce with tender butter beans and lovage are two highlights. His ricotta gnudi are exemplars of the form: cloud-soft, accented by crisp fried sage and bright pops of sour cherry.In addition to a pair of pastas, discover some deliciously contemporary small bites, including madai crudo with yuzu and cured egg yolk, or dry-aged beef tartare with a hint of pink peppercorn. The duck breast course is truly a sight to behold—complete with its brilliant trinity of golden-crisped skin, juicy meat and earthy red kuri squash purée.

1 Star • Fusion, Sushi. This intimate operation by Chef Mike Collantes is a prime example of an omakase that blends traditional and contemporary elements seamlessly. The counter is lit like a stage, with bright spotlights, dark walls, sleek wood floors, and ten plush seats. The smaller courses are ever-evolving thanks, in part, to a genuine commitment to local Florida produce. Previous highlights include Scandinavian-style sashimi, pan-seared scallop with cauliflower and caviar, and corn chawanmushi. As for sushi, expect a faultless progression of warm, vinegared rice paired with a wonderful selection of fish, each one scored, sauced, and garnished to exacting standards. Dessert is just as serious, and a recent foie gras and miso flan with churros made for a superb finale.

1 Star • Contemporary. Find your way to this small but well-appointed restaurant in Marietta where exposed brick and a vaulted ceiling done in dark wood create an endearing charm. Chef Brian So oversees a tightly edited, contemporary American menu with a strong focus on seasonality. Skillful but simple cooking is the dictum here, where ingredients speak for themselves, and plates are stunning without ever being showy. The house-made sourdough with garlic chive butter is delicious, but don't fill up, as the pan-seared wild king salmon topped with Hollandaise sauce and trout roe is equally appealing. A maple-glazed cruller with sliced almonds in an amaretto crème anglaise is a bold and distinctive dessert, and the wine list is especially impressive.

1 Star • Korean, Contemporary. Hyunyoung and Junsoo Bae have ample fine dining experience but were inspired to strike out on their own to fill what they saw as a void in San Francisco's Korean restaurant scene. The result is this tasting menu that draws upon familiar flavors but sets itself apart with a sense of refined simplicity.Pop a golden puff of sweet potato pancake with a dollop of kaluga caviar straight into your mouth for a delicious bite. Then, scallop mousseline with smoked sable fish wrapped in savoy cabbage is enhanced with a beurre blanc ramped up with Kimpo Yeaju. Finally, a bowl filled with a fluffy pile of bingsu tucked with Madagascar vanilla ice cream and toasted puffed rice is the ideal ending.

1 Star • Californian. This lively San Francisco staple pairs a dim sum-style service with seasonal California cooking, creating a dining experience that is as much about motion and choice as it is about the food itself. Plates circulate continuously on carts, inviting diners to build their meal in real time, mixing smaller bites with more substantial dishes as they pass. The menu changes often, but the through line is thoughtful, well-crafted cooking that balances comfort and creativity. Dumplings, savory pancakes, liver mousse and other small plates make appearances along the way, designed to be shared and sampled rather than followed in strict order. The room is energetic and social, and reservations can be difficult to secure, especially on busy nights.

1 Star (Green Star) • Contemporary, American. Standing sentry on a busy corner, Stubborn Seed is sexy and sleek with an industrial chic décor and glass-fronted display kitchen. Whether you’re posted at the bar or in the main dining room, Chef Jeremy Ford brings the heat with an ambitious and brashly creative tasting menu. For sure, this is a kitchen that likes to take risks, weaving in Latin and Asian influences in a manner that is both bold and busy. Dinner begins with a series of small bites—like celery root croquette with beef bacon jam or beef tartare with black truffle, pine nuts, and Japanese milk bread—and escalates with pastas like ricotta gnudi with Manchego foam. Sourcing is a point of pride here too, as many ingredients come straight from the team’s organic five-acre farm in Redland.

1 Star • Californian. A slightly clandestine air still prevails outside this inconspicuous little spot, but the secret is out: the handful of seats inside are hotly in demand. Chefs Alan Hsu and Sarah Cooper have both worked in some of the country's most celebrated kitchens, but here channel their talents on a more intimate scale. Their shared vision emerges in a mercurial seasonal tasting menu that dutifully celebrates the wealth of Californian ingredients, spanning squab to rockfish and wild mushrooms to citrus. The style is pared down and technically precise, letting products shine while adding a spark of personality, as in Dungeness crab with yuzu kosho butter, perched over silken tofu. Baked items like savory egg tarts with salmon roe, or steamed brioche buns enclosing Taiwanese sausage, are highlights.

1 Star • Japanese, Sushi. Chef Yasuhiro Hirano turns out some of the most exciting sushi in town at a counter in a private room tucked within sister restaurant, I-naba. His particular magic lies in weaving together a few key components, including exotic fish that he ages before blending with a host of ingredients. He’s mastered dishes that more established pros haven't—and to such precise and polished effect.With just a handful of seats at the counter and one seating nightly, reservations are a must (and go quickly). Chef Hirano enjoys sharing his craft, but you may opt for silence to savor such delicacies as soba with uni sauce, "udon" substituting baby eels for noodles, and a parade of nigiri such as kombu-cured kasugodai or two-week-aged shima aji.

1 Star • Japanese, Sushi. There's tucked away and then there's Sushi Kaneyoshi. This clandestine (read: frustratingly difficult to find) sushi counter is in the most unexpected of places, but step inside this serene, minimalist showpiece and be transported to Japan. Great care is taken with every detail, whether it's the quality of ingredients or the artful plating—some of the pottery is even handmade by Chef Yoshiyuki Inoue. Highlights include stunning seared ocean perch tucked between a sheet of crisp nori; West Coast oyster braised in soy and served warm; and slightly smoked prawns coated in a lush egg yolk and soy sauce. The nigiri is excellent and tempura is also part of this experience where nothing is overlooked, even a bowl of simple-seeming miso soup.

1 Star • Japanese, Sushi. For a truly memorable sushi adventure, head to this sleek and contemporary ten-seat counter to discover flavorful and fatty cuts of fish, available at a more palatable price point compared to many of the city’s other notable sushi counters. Chef Daisuke Nakazawa’s signature style combines supremely tender fish with perfectly seasoned rice, a spark of wasabi and judicious brush of nikiri for consistently excellent results.Enjoy a spectrum of sushi from Hokkaido cherry salmon and live Massachusetts sea scallop with citrus and salt. Then move on to outstanding uni, and finally, a handroll of fatty tuna chopped so finely that it almost seems emulsified.

1 Star • Japanese, Sushi. This second outpost of Chef Daisuke Nakazawa’s critically acclaimed sushi house is elegant and intimate with dark wood and gold accents. For the best seat, angle for one of the leather stools at the marble counter, where you can watch the itamae work their magic. The team works in a tidy fashion, their hands moving as adeptly as a surgeon along meticulously organized counters. Ingredients are sourced both locally and from abroad and each course is presented like a revelation—from Japanese sumi ika with shiso and pickled plum sauce to lightly torched kama toro with spicy daikon. It will take you a couple of hours to work your way through the luxurious 20-course omakase of the chef, who trained under the legendary Jiro Ono, but rest assured it is time well spent.

1 Star • Contemporary, Asian. Set inside the lobby of the historic Carillon Miami Wellness Center, The Tambourine Room offers an elegant escape. The evening begins with bites in the wood-paneled cocktail lounge before moving over to an intimate dining room ideally suited to romantic or quiet dinners. The multicourse menu features ingredients from around the globe, with diners enjoying the likes of venison from New Zealand, snapper from nearby Key Largo or the chef's favorite dish of porcelet with caviar, all plated with precision and care. Professional service adds to the elegant experience.

1 Star • Mexican, Contemporary. The famous idiom about not judging a book by its cover couldn’t be more applicable than to this tortilleria-turned-tasting menu. In an empty strip mall with little around except for a brewery and a doughnut shop, Chef Emmanuel Chavez delivers a beautifully pitched and portioned experience that celebrates heirloom corn from across Mexico. Start with a crisp tostada topped with tuna and a luxurious scoop of caviar, then a fine Tlacoyo de suadero comes with a multi-layered and tasty Mexican XO sauce. The most original and striking effort might be the black-as-night mole negro, which comes blanketed under a tortilla made from nixtamalized plantains. If you want wine, you’ll need to bring your own, as the restaurant doesn’t have a liquor license.

1 Star • Japanese, Sushi. With just 10 counter seats, the greatest challenge is securing a reservation at this sushi restaurant within the renovated Continental Gin Building – but perseverance will be rewarded because this is the genuine article. The omakase contains around 14 pieces and follows the edomae tradition, so expect fish that gets steadily stronger in flavor as dinner progresses. You might start with Alaskan sockeye salmon, followed by Spanish tuna and delicious uni from Hokkaido and end with eel from Maine. The rice is also from Hokkaido and Chef Tatsuya Sekiguchi’s deft, practiced movements ensure each piece is a perfect creation; he’ll even alter the size if you so wish. All guests are served together, so do arrive on time.

1 Star • Japanese, Tempura. Tempura Matsui skillfully demonstrates why tempura is a celebrated Japanese cuisine type in its own right. The prized seats are at the counter, especially if you want to see the master at work.The chef uses a mix of sesame and cottonseed oils and the batter is used sparingly. You’ll start with a seasonal soup including seared scallop with wheat cake, before having some beautifully arranged sashimi. Then, the main event begins in the traditional way with crispy shrimp legs. Dishes turned out of this kitchen usually vary according to the seasons, but could include the likes of wonderfully tender squid, succulent Hokkaido scallop, tender cauliflower, as well as snow crab wrapped in shiso leaf. Be sure to end with tencha, with its mellow and deeply flavorful broth.

1 Star • Contemporary. Many chefs have carried the Catbird banner since the restaurant’s founding in 2011. Today, husband-and-wife chef duo Andy Doubrava and Tiffani Ortiz usher in the next chapter of this prized, U-shaped counter situated on the top floor of the Bill Voorhees Building. In a room where cooks have nowhere to hide, expect a youthful, frenetic tasting menu that highlights locality, seasonality and preservation with a wide range of ingredients. Smoking and grilling, oils and purees, granitas and powders – the flavors and techniques involved are extensive. Courses are built around an array of stimulating small bites that have previously included the likes of stuffed chicken wings, grilled mushrooms with celeriac, and Kennebec potatoes with whipped gouda.

1 Star • American, Contemporary. The Dabney exudes charming, contemporary farmhouse vibes with its exposed brick, light walls, and dark wood, and the look is completed by a slickly arranged open kitchen complete with a wood-fired hearth. Chef/owner Jeremiah Langhorne serves up the flavors of the Mid-Atlantic with a hint of a Southern accent and the tasting menu is a deeper, more committed expression of the team's talents. Begin with bite-sized snacks including their pie crust tart with pickled blueberries, granola crumble, and cheese fondue or their Madeira compressed melon. Then, hearth-roasted vegetables are served over a bed of farro salad with whipped ricotta, herbs from their rooftop garden, and finished with a pour of a basil sauce. American wagyu cap grilled over coals is accompanied by eggplant prepared three ways for a perfectly satisfying main dish.

1 Star • American, Californian. Reservations are required or be ready to queue at this eternally cool Williamsburg wine bar part-owned by LCD Soundsystem frontman, James Murphy. The Four Horsemen's wine list is eclectic and laser-focused on varietals, and Chef Nick Curtola's succinct and seasonally changing menu rarely misses. Start with the veal sweetbread skewers with soy-cured egg yolk. Or the crisp chickpea crepe, woven with pieces of squash blossoms that lures you in with a layer of glistening lardon. Fried skate wing comes to you deep golden and impossibly crisp, and the Berkshire pork is tender with a hint of cider glaze. Let the sociable staff talk you into closing over a silky crème caramel topped with deeply toasted crispy bits of soba.

1 Star • Contemporary, Californian. After more than 30 years of operation, The Kitchen has upgraded to a grander space, but its raucous party atmosphere, led by energetic emcee Chef Kelly McCown, is the same as ever. Diners are encouraged to get up and walk around, even to wander through the kitchen and rub elbows with the cooks. Really like that truffle dish? The chef, who frequently proclaims the menu’s caloric impact, nonetheless invites you to ask for seconds. The menu changes monthly and features far-reaching inspiration while highlighting the Central Valley’s treasure trove of ingredients. Expect dishes like sweet potato cannelloni with brown butter sabayon, or perfectly seared scallops paired with cauliflower, blood orange, and lime leaf—and remember that the central premise is to have fun.

1 Star • Californian. Located around the corner from the epoch-making Fillmore Theater, this sunny NorCal-meets-Nordic destination is as disarming as it is ambitious. The space is two stories of wood, stone and tile with greenery and skylights throughout, and an eager crowd flocks here for all occasions. Colorful, vibrant dishes designed for sharing rise to the formidable task of tasting as good as they look, so order with abandon. Original, boldly seasoned plates, like burrata with fried butter beans and Yerena Farms strawberries, or seaweed noodles with brown butter and dashi, are promising starts. Somebody has to order the Liberty Farms duck, a show-stopping feast complete with a mountain of crispy, peanut fried rice that draws eyes as it moves through the dining room.

1 Star (Green Star) • Californian, Contemporary. Make your way through winding roads to find this lush retreat nestled within the Justin Winery. This restaurant champions local product sourced nearby and from the property's own 150-tree orchard, edible flower fields, vegetable and herb gardens and apiary. Whether your table is on the patio or in the dining room, expect to be enchanted by views of rolling hills and vineyards and cared for by a team that is serious about hospitality. Chef Rachel Haggstrom and her team flex their creativity across a single tasting menu. There’s no leaving hungry, and recent highlights include locally caught snapper with potato "scales" and duck breast with a flavorful jus and beetroot.

1 Star • Japanese, Sushi. Note: This restaurant is temporarily closed.Sequestered within an office building in the Financial District, this counter is a sensory pleasure. The menu combines Edomae sushi with classic kaiseki—and is informed every step of the way with imported Japanese ingredients and local produce. Diners are treated to a breathtaking culinary experience from start to finish.Chawanmushi is delicate and silky, studded with fava beans and borage flowers. Then comes the impeccably knifed nigiri, interspersed with small composed dishes, all highlighting seasonal delicacies. Imagine the likes of kasugo nigiri, featuring jewel-skinned fillets of young seabream, as well as tiny firefly squid with broccoli rabe, white miso, and mandarin. This meal is a consummate study in ingredient purity.

1 Star • American. Located within the elegantly restored landmark, now in league with the Four Seasons, The Surf Club is a prime location for Thomas Keller's first Florida venture. The restaurant boasts all of the style and elegance of a private, members-only hangout with a handsome vintage bar, plush banquettes and dim, amber-hued lighting. Don't rush—you'll want to soak up all of its Art Deco glamour.Sharp-suited servers exude a certain effortless professionalism—not unlike the impressive Continental cooking. Perfectly seared crab cake with spicy mayonnaise and a thinly sliced coleslaw is at once familiar and new, though sauces are what this team does best, as in the brilliantly reimagined Maine lobster thermidor with sauce Américaine and the coconut chiffon cake with lime-flecked crème anglaise. The chocolate soufflé, when on special, is worth ordering.

1 Star • Contemporary, American Contemporary. Don’t be fooled by the quaint name; this is a sophisticated operation, with posh décor and gracefully professional service. A three-course prix fixe menu offers guests a variety of options, with starters like Dungeness crab salad accented with celery root and apple, or a signature raviolo filled with molten egg yolk and buttery potato, and mains like seared dry-aged duck breast or caramelized black cod. Happily, every meal begins with wonderfully fluffy, golden brown Parker House rolls, served warm with Vermont butter. To finish, you might consider a chocolate soufflé with Grand Marnier crème anglaise. An impressive wine list boasts a wealth of lofty French vintages (in particular Burgundy and Bordeaux) alongside local and global choices sprinkled with some real bargains.

1 Star • Mexican, Regional Cuisine. This jewel in Rick Bayless' crown welcomes a rush of diners for original Mexican food with an upscale twist. The menu, boasting a panoply of flavors and textures, spins with the seasons. Though each dish is rooted in tradition, there's no shortage of flair, as in a celebration of the cuisine of Puebla which featured the memela divorciada. This oval of griddled corn masa, blue on one side and yellow on the other, was filled with black beans, topped with seafood longaniza, and set in a duo of luscious salsas. Other highlights revealed tamal colado presented with roasted poblano cream; and slow-roasted salmon dressed with Pueblan green pipian and smoked leeks. The beverage pairing is an education in agave spirits and is highly recommended to accentuate your meal.

1 Star • Japanese, Yakitori. Blacked-out windows mark the entrance to this NoHo sibling to Tokyo's Torishiki; diners are then buzzed in at street level, both of which add to the mysterious proceedings. A staff member then pulls back a curtain—et voila—you're here. Inside, Executive Chef Hideo An may be found working his skills like a master pianist—turning, fanning, saucing and brushing. It's a pristine workspace and the menu is a tribute to the yakitori tradition. Naturally, chicken takes center stage, though binchotan charcoal plays as vital a role as the fowl itself, with the aroma becoming one with the space and skewer. Begin with an appetizer like their nikomi, and though chicken is the focus, there are vegetable skewers like broccoli or Brussels sprouts.

1 Star • Contemporary, Italian-American. There is perfection in the details at Torrisi, where waiters are crisply dressed in dinner jackets and tables are draped in pressed linens, but the buzzy warmth is as charming as the good looks. Nestled inside the landmark Puck Building, this highly imaginative restaurant expertly balances the creative and the familiar. Nothing feels copied or contrived, and while some of the dishes may seem familiar, they've all been revamped with panache. The team caters to excited diners who feast on items like tuna with pickled caponata, penne with sauteed baby chanterelles in a luscious butter sauce, and an Italian riff on Dover sole with Francese sauce. Affogato arrives in an oversized martini glass with vanilla ice cream, chocolate fudge, and an espresso granita.

1 Star • Japanese, Seasonal Cuisine. "Simplicity is the peak of elegance" seems a fitting adage for this stunning kaiseki counter. In Japanese, "tsukimi" means moon viewing (a harvest festival honoring the moon at its fullest and brightest); and following the moniker quite literally is a central motif of the moon. Illuminated shelves of ceramics and mirrored panels reinforce this light-bright aesthetic. Service is seamless and unaffected, enhancing the overall experience.The progression of the these whimsical, seasonal courses is strategic and imaginative. To start, chilled caviar with warm scrambled eggs and potato purée. Up next, chopped scallop matched with sea buckthorn sauce and a nori crisp for crunch.Beverage pairing is available, but stick to à la carte for an ace sake selection.

1 Star • Fusion, Asian Contemporary. Classically trained Chef Thomas Chen is the one to thank for the fabulous Tuome. It's an Asian-inspired menu, which is no surprise as the chef is a master of weaving together ingredients to delicious and surprising effect. The intimate space is outfitted with a backlit bar, bay windows, and comfortable purple seats. Service is fittingly unfussy yet deeply knowledgeable. Don’t miss the seared octopus served atop pork XO sauce or the lamb chops, served perfectly medium rare and finished with a shishito chimichurri, black pepper jus, and a dollop of onion soubise. Finally, deep-fried buns which arrive as Chinese “beignets” accompanied by vanilla ice cream laced with red bean paste, goat's milk caramel, and yuzu marmalade render dessert wholly unmissable.

1 Star • Japanese. Note: Temporarily closedChef Yoshitaka Mitsue (formerly of the Permanent Mission of Japan to the United Nations) and two waiters take great care with the details at this sleek hideaway nestled within Japan House at the Ovation Hollywood. Here, the fish is sourced from Japan and flown in twice weekly, then cured or aged in-house. Products are sourced locally for the best quality. It's all part of the kaiseki dining experience at Uka, where guests are invited to savor six or nine courses. Most of the menu leans traditional, as in the kabutamushi, a dumpling made with shredded turnip and filled with Japanese sea bream, while French influences make their way into dishes like grilled abalone with a butter ponzu sauce and wagyu with a red wine jus and miso butter sauce.

1 Star • Mexican, Contemporary. Chef Roberto Alcocer brings his vision of modern Mexican cuisine to this handsome space in the Mission Pacific Hotel overlooking the scenic Oceanside Pier. The name is a nod to the Valle de Guadalupe in Baja California, Mexico’s premier viticultural region, and the source of a plethora of interesting options on the wine list. The elaborate tasting menu is imaginative, and the likes of mushroom and goat cheese tetela or, say, corn chowder ice cream with trout roe strike a fine balance of creative and flavorful. A roaring fireplace anchors the main dining room run by an attentive team.

1 Star • American Contemporary. The husband-and-wife team of Daniel and Bethany Heinze have created one of Charleston's most popular spots. Reservations at Vern's are highly coveted, though some may try their luck at the handful of bar seats saved for walk-ins. Charleston may be a dressed-up town, but inside this hotspot, it's more homey than fussy, with rich wood floors and tables set with flickering candles. Lowcountry ingredients are championed on a menu that reflects Chef Heinze's travels. It all shifts with the seasons but items like charred sourdough with allium butter or raw yellowfin tuna with Calabrian chili are dynamic starters. Pasta is made in house—campanelli with rabbit and vacche rosse cheese in a cacio e pepe sauce is silky-smooth. It's perfectly paired with a selection from Bethany's expertly curated wine list.

1 Star • Contemporary. Nestled within Disney's crown jewel, the Grand Floridian Resort, this restaurant is by no means an easy reservation, but the reward is a kind of magic rarely seen these days. The setting is intimate, and the pacing is that of a leisurely, three-hour waltz orchestrated by a brigade of veteran servers. This kitchen cooks with a classic foundation and global inspiration, drawing on influences spanning from Asia to the Nordics. From tuna with caviar and lychee to king salmon with mole verde or Parisian gnocchi with fontina and date, each plate is elegant and enticing. Venison braised with a juniper and porcini crust is sided by a creamy sunchoke puree for another winning dish. Other details like water lists, an ornate coffee and tea service and a serious wine program further impress.

1 Star • Japanese, Californian. Innovative, serious and well-established, Wakuriya successfully blends a deep respect for the kaiseki tradition with a contemporary touch. This is largely thanks to the lone chef behind the counter, Katsuhiro Yamasaki; his wife deftly manages the dining room.Each month brings a new, refined menu that combines the chef’s personal style with superlative Japanese and Californian ingredients. Courses are uniquely presented, as in a silver spoon cradling chunks of poached lobster with dashi gelée, soft-boiled Jidori egg and fried kombu. This may not be a sushiya, but the sashimi course is nonetheless excellent. Find that same level of talent in the steamed Alaskan black cod with fluffy grated turnip, and the shirako tofu topped with kabocha squash tempura.

1 Star • American Contemporary. Chef Orlando Pagán's tasting menu is far from common, and while upgrades like caviar eggs Benedict and wagyu are indeed available, there's nothing standard here. From the price (less than $100) and the focus on local ingredients to the wildly creative dishes with a global bent, this is fine dining injected with a bit of fun. Pho with carrot kimchi or hamachi crudo with coconut and kumquat may kick off the meal before roasted carrot and walnut tortelli with carrot fondue and browned butter whey foam, and entrees like dry-aged New York strip with a polenta cake and king trumpet mushrooms. In yet another twist, an aged cheddar sundae offers a savory take on the final course.The dining room is stunning, though the best seats are arguably at the counter for a view of the kitchen.

1 Star • Spanish. Chef Danny Lledó's kitchen is equipped with a smoker and a wood-fired hearth to produce a menu that proudly extols Spanish cuisine with a focus on the delights of Valencia. Morsels like dill-cured bonito arranged with creamy, cool ajo blanco lead up to heartier compositions such as crisped-skin turbot with smoked trout roe-studded beurre blanc. The rice preparations steal the show, like the Alicante-style rice with rabbit and mushrooms cooked over the hearth. The meal is creative and intriguing, while showcasing first-rate products procured with an eye toward sustainability. The sparely elegant third-floor room hosts a mere handful of tables. After dinner, guests are invited to conclude the evening with coffee and mignardise in the lounge.

1 Star • Japanese. Chef Isao Yamada's life's work has been kaiseki, and this impressive venture adds an interesting facet to the roster of high-end Japanese dining in New York. Diners here are treated to a personal expression of seasonality, with each course highlighting a distinct method of preparation. An array of sashimi bears impressive fish; the owan, or clear soup course, may brim with King crab dumplings; and the gohan, or rice course, may be a seasonal delight folded with Maine lobster, Nantucket sweet corn and maitake mushrooms from the Catskills.The chicly spare room is reserved for a handful of diners at an L-shaped counter, while the pale, earthy aesthetic is enhanced with ikebana and a windowed Japanese dry garden.

1 Star • Contemporary, Chinese. This stylish Hell's Kitchen hideaway is an unassumingly ambitious project that highlights Chinese cuisine with flair and class. Under the leadership of Chef Emily Yuen, the focused tasting menu features simultaneously inventive and familiar dishes using top-quality meat and seafood. Wontons with Berkshire pork and tiger prawns float in a soulful broth, while black cod arrives on a disc of silky tofu dressed with a rich, numbing, mala sauce. Riffs on chicken wings and fried chicken showcase a more playful side. To finish, a coconut-forward nian gao (sweet rice cake) is a delightful play on textures. A curved chef’s counter offers prime views into this open kitchen.

1 Star • Japanese, Sushi. Revered chef Tadashi “Edowan” Yoshida commands this seriously impressive counter. Named for the town in Nara Prefecture where his father was born, there is a precise quality to every facet of this space — as in the hinoki counter (sourced from a 300-year-old tree) and handmade chairs to the knives crafted by a master from Saga Prefecture.This meticulous approach carries through to a masterful omakase that features an array of distinct cooked fare in addition to impressively sourced sushi. Meals bring an element of theater, so much so that diners will find themselves leaning in to absorb every detail of this experience, such as the sizzle of the chef’s signature saba maki.

1 Star • American Contemporary, Seafood. Chef Sue Zemanick is no stranger to the New Orleans dining scene, having spent time in the kitchens of some of the city's famed restaurants before opening Zasu in 2019. Set in an easy-to-miss cottage in Mid-City, it's an elegant oasis with a sleek dining room marked by wood floors, dark green walls and gold tones. The menu is tightly edited, featuring a dozen or so dishes focused on seafood and blending local flavors with French techniques. A scallop shell holds two perfectly seared scallops in a Thai chile-lime butter with watermelon radish for a refreshing opener, while tilefish on a bed of Swiss chard, sweet potatoes and beech mushrooms in a beurre blanc is a satisfying main course. End with something sweet like the warm peach cake with vanilla yogurt sauce.

1 Star • Contemporary. Chef Ryan Ratino's lauded D.C. restaurant, Jônt, is more than just the inspiration for this offshoot. This Winter Park restaurant echoes that spirit and sensibility (think classic French techniques married with pristine Japanese ingredients), albeit with a few Florida touches. The larger space allows for discrete moments at each meal, while three tasting menus run the gamut from tightly edited and more affordable to loaded with luxury ingredients. No matter the selection, expect refined dishes punctuated by the seasons, as in chawanmushi with an autumnal twist of braised sweet potato, kombu, and a brown butter sauce. Scallop prepared two ways demonstrates the kitchen's deft hand while chocolate and hazelnut kakigori is an elegant tribute.

1 Star • Innovative. In tune with the restaurant’s name, meaning “flowing water” in the Australian Aboriginal language, the 1,200 light rods hung around the open kitchen evoke a shimmering stream at sunset. Just like flowing water, Chef Aisbett weaves and bends the rules as he casts unexpected light on familiar produce, both local and imported. In the tasting menu, creative European dishes with Vietnamese influences never fail to wow. Aussie and international wine pairing available.

1 Star • Innovative. In CieL's intimate dining space, inside a modern villa in Thao Dien, you feel like you're in a friend's home. Dining at the ground-floor counter, you can see into the open kitchen set against the backdrop of a lush tropical garden; the upper floor exudes Nordic elegance. French techniques are fused with Vietnamese soul in the ever-evolving tasting menu. Don't miss the fish maw and custard, a sublime East-meets-West creation. Thoughtful service and wine pairings complete the experience.

1 Star • Innovative. This chic establishment, part of CoCo Saigon, boasts a whisky bar, a private party villa, and a stylish dining room with a kitchen counter and black granite tables. Chef Thanh Vuong Vo presents contemporary cuisine that blends Vietnamese recipes with creative flair. A seasonal tasting menu is built around a unique theme, offering a culinary journey through thoughtfully crafted dishes. Each course follows a storyline that unfolds gradually, with flavours designed to complement one another in perfect balance. While the set menu provides a comprehensive dining experience, the à la carte menu is also a great option. It is served in the adjacent dining room, CoCo Grill, which features an open kitchen and a more casual atmosphere.

1 Star • Vietnamese Contemporary. Gia đình, meaning "family", is a reference to chef Sam Tran and partner Long Tran's longing for their homeland during their years working abroad. The restaurant decor draws inspiration from the Temple of Literature just across the road. A single tasting menu is offered, showcasing the finest seasonal ingredients and drawing inspiration from the rich heritage of traditional Vietnamese cuisine. Deceptively complex, the beautifully crafted dishes showcase well-judged combinations of subtle flavours, with acidity and texture playing prominent roles.

1 Star • Teppanyaki. Guests are cosseted from start to finish during this theatrical dining experience at the 14-seat counter in the Capella Hanoi hotel basement. Affable Chef Hiroshi Yamaguchi skilfully cooks teppanyaki dishes that are rich and complex in flavour. The menu's distinct decadence is epitomised by the premium ingredients flown in fortnightly from Japan (abalone, spiny lobster, sea urchin and Hokkaido hairy crab). The certified Kyori beef arrives from Yaeyama monthly.

1 Star • French Contemporary. Set in a recreated Indochinese colonial mansion, this upscale restaurant promises a unique dining experience. As you take the cable car to the top of the hill, prepare to indulge in a five- or eight-course set menu. The exquisite dishes are crafted with premium ingredients sourced from Vietnam, France and Japan. The gnocchi, served with truffle, offers a refined take on classic flavours. The onion gratin, prepared with remarkable depth and balance, is a true highlight of the menu and not to be missed.

1 Star • Cantonese. Housed in one of the city’s luxury hotels, Long Trieu’s lavish dining room boasts jade stonework, traditional gold-leaf painted Chinese scenes and ornate seating. The menu offers a wide selection of à la carte and set dishes that pay tribute to Cantonese culinary heritage, while cleverly incorporating local Vietnamese ingredients into traditional Cantonese techniques. Highlights include the fried prawns with XO sauce and the hot and sour wonton soup.

1 Star • Vietnamese. Now with a two-storey expansion and lush courtyard, English-speaking staff and a photo menu, this vintage tea house is more tourist-friendly. It retains its North Vietnamese charm with antique decor, artwork and a rustic elegance, and continues to impart the essence of Vietnamese cuisine. Highlights include chả ốc (ham with periwinkle snails) served with herbs, vegetables, vermicelli and fish sauce, and the subtle crab soup with malabar spinach in a clear broth.

1 Star • Vietnamese Contemporary. After working abroad in Hong Kong, Chicago and Bangkok, chef-owner Peter Cuong Franklin returned to Vietnam to open this restaurant in a lively market. He applies modern cooking techniques to authentic street food recipes to create enticing flavours. Whether it’s the foie gras spring roll, Ha Noi turmeric fish or Wagyu beef mini bánh mì, every dish is a masterclass in well-balanced flavours and textures.