Quality restaurants in United States: profiles, services and practical information.
Michele and Joyce Belotti’s Rockridge restaurant gives Northern Italian cooking a personal voice through Bergamo-style filled pasta, Piedmontese agnolotti and regional s…
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Chef Damien Watel’s French brasserie in Alamo Heights, near San Antonio, with country pâté, Dover sole, duck confit and a broad classic menu.
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Chef-led Senoia bistro with French-influenced dishes, a broad all-day menu, patio seating and separately timed Sunday brunch.
View profile →Downtown German restaurant with schnitzel, sausages, sauerbraten and spätzle; the current website says reservations are not accepted.
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Brasserie du Monde pairs French classics with international dishes shaped by French recipes and techniques.
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At Pearl, a French brasserie built around regional family cooking, from raclette and onion soup to rotisserie chicken and duck confit.
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Stephanie Izard’s Peruvian-inspired rooftop restaurant pairs shareable ceviches, causa, grilled dishes and Chicago views.
View profile →Daniel Boulud’s French-American restaurant at The Brazilian Court Hotel, Palm Beach, with a tasting menu and seasonal dishes.
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Fetlework Tefferi’s North Oakland restaurant connects Ethiopian stews and injera with Brundo’s spice supply, a full bar and a deep selection of vegan dishes.
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French bistro and bar on South County Road, Palm Beach, part of the local dining scene since 1980.
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Italian cooking on Southern Boulevard in West Palm Beach, with pastas such as orecchiette and pappardelle and chef Luigi Spataro’s culinary experience.
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Tim Love’s Mule Alley restaurant pairs Italian-American favorites with veal-cheek agnolotti, branzino and a full-course dining-room approach.
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Carlos Delgado’s ground-floor Peruvian tasting room in Blagden Alley, exploring coastal seafood and Andean traditions with wine and pisco pairings.
View profile →A Mexican cantina whose owner’s Guerrero memories connect flautas and flan with tacos, enchiladas and a shared molcajete.
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Lawrence “LT” Smith’s Grand Avenue kitchen interprets Mexican street-food forms through changing sauces, fillings and an experimental agave cocktail program.
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Latin American street food in West Palm Beach, with locally sourced fish, house-smoked meats, freshly made tortillas and house-prepared sauces.
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Downtown dinner restaurant led by chef Matt Hagel and sommelier Kimberly Hagel, pairing steak, seafood and Southern ingredients with a considered wine list.
View profile →Christopher Gross’s French-inspired dining room pairs a changing tasting menu or three-course Classics with a glass-and-steel setting at Wrigley Mansion.
View profile →A restored 1913 downtown bungalow gives wood-fired pizza, fresh pasta and Italian antipasti the scale of a house with patios.
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In the Westside, a Near Eastern restaurant that brings mezze, kebabs, Turkish pide and Missouri-grown produce into a menu built for sharing.
View profile →In Stone Oak, a Mexican restaurant built around central Mexican street dishes, clay-pot cazuelas, charcoal cooking and agave cocktails.
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Reopened under Kyle Itani and Jeremias Jimenez in 2026, this small Old Oakland sushi room offers an eight-course omakase alongside individually ordered sushi.
View profile →Korean barbecue cooked at the table in Kearny Mesa, San Diego, alongside a broader menu of soups, seafood and casseroles.
View profile →Contemporary northeastern Mexican cooking with Saltillo roots, cabrito, blue-corn tortillas and a dining room shaped by Coahuila’s materials and textiles.
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