There’s some delicious meat and seafood here: Wagyu sashimi, bone marrow flan, thinly sliced veal tongue in salsa verde, and real Kyushu beef. 자세히 보기
Recommended pizza: Squash blossoms, tomato, and burrata. Nancy Silverton spent years developing her dough and learning how to use the oven. The crust is billowy, caramelized and chewy on the rim. 자세히 보기
Try the crunchy fried fish with homegrown turmeric, mango salad lightened with coconut water or soft-shell crab with the legendarily stinky sataw bean. 자세히 보기
So Amazing. Middle Eastern fare: the chicken shawarma platter is just perfect. Get extra garlic sauce and extra meat. Flavorful, moist roasted chicken straight from the rotisserie. – Adam Richman 자세히 보기
plates like "The Ugly Bunch" are actually beautiful with its gorgeous arrangement of abalone, geoduck, sea urchin, with smoked crème fraîche panna cotta that's fit to serve as artwork. 자세히 보기
Get the ox bone soup – mixed. Sul lung tang is one of the staples of Korean cuisine. Don’t be stingy with the salt, or the scallions, or the chili paste, or the two kinds of kimchi. 자세히 보기
Southern Thai seafood is the star here, and Chef Tui knows his way around fish on par with any chef in the city. Order one of their crab curries and a side of morning glory salad. 자세히 보기
basturma panini, the creamy fermented tinge amplifies the spice of the Armenian pastrami. 자세히 보기
Like other Muslim restaurants, China Islamic has a specialty in lamb, sliced thin and quickly fried with green onions, garlic and ginger; fried with dough slice chow mein; served in sa cha sauce. 자세히 보기
You'll find strong, unmodulated northern Thai dishes here: fiery nam priks, grilled pig collar, steamed blood cakes, sour sausages and other pungent drinking food from around Chiang Mai. 자세히 보기
La Puente may not be on the way to anything in particular, but it is home to the Donut Hole, a drive-thru doughnut shop anchored by a giant hemi-doughnut at either end. 자세히 보기
You will almost certainly order the sweet-spicy Vietnamese-style "shaking beef," the pea leaves sautéed with garlic and maybe the clams with basil, but it is the lobster that will set you free. 자세히 보기
Okinawa native Mayumi Vargas has singlehandedly taken on themission of representing her home's distinct food culture, rescuing it frombeing a footnote on Japanese-restaurant menus in our county. 자세히 보기
Hiroyuki Naruke is behind the counter at Q. Q's Edo-style sushi and sashimi includes bonito flown in from Tokyo's Tsukiji fish market, abalone cooked in sake, and miso-marinated sea urchin. 자세히 보기
Chef Niki Nakayama crafts 13-course tasting menus that feature exquisite, meticulously plated food, such as blue crab, stuffed zucchini blossoms, a dusted carrot sorbet, and many more tasty surprises. 자세히 보기
If you are looking for bird's nest, braised sea cucumber or sun-dried abalone preparations, I would recommend the restaurant without hesitation. 자세히 보기