TOP 40 RESTAURANTS IN THE U.S. 2004 |
RIALTO
CAMBRIDGE
Is
it any wonder that the city that counts many Portuguese
and Italian immigrants among its citizenry also boasts
one of the most creative Mediterranean kitchens in the
land? Although her restaurant’s name would suggest
Northern Italy, chef-owner Jody Adams steps boldly into
Southern Europe for her inspiration. |
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SAN
DOMENICO NY
NEW YORK
After two decades, Tony May has passed the flame on to
the next generation, daughter Marisa and chef Odette Fada.
The classic menu now offers delicacies of a lighter taste,
a nouvelle style of Italian fare that hit our taste buds
with full force. Brava! |
SEEGER'S
ATLANTA
Guenter Seeger has made a name for himself in culinary
circles, from aspiring chefs to seasoned Atlanta diners.
After many years at the flagship property for luxury hotel
chain The Ritz-Carlton, he set up his own shop and continues
to astound diners. |
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SPAGO
BEVERLY HILLS
BEVERLY HILLS
Anybody who's anyone has had an obligatory cameo here.
So often, in fact, that celebs upstage the food, which
is truly superb! In a town that's all about glitz and
glamor, Wolfgang Puck and executive chef Lee Hefter are
among the very brightest stars. And Spago is Tinsel Town's
quintessential dining room. |
TERRA
ST. HELENA
With the bounty of the Napa Valley on their doorstep,
chef-owners Hiro Sone and Lissa Doumani also draw from
their respective Japanese and Lebanese backgrounds as
well as influences around the globe to prepare daringly
sophisticated food. |
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THOMAS
HENKELMANN
GREENWICH
Henkelmann's French classic cuisine is simply perfect.
His training under some of Europe’s illustrious
chefs (Paul Haeberlin, Eckart Witzigmann, etc.) has
prepared the German-born chef for this American saga.
In a gem of a farmhouse, it's certainly worth the detour. |
TRIBUTE
FARMINGTON
HILLS
It may come as no surprise to fans of chef Takashi Yagihashi’s
cuisine that his first career was in interior design.
Not only does he present dishes of unusual depth of flavor,
he creates a visual tour de force as well. |
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TRU
CHICAGO
Try
as you might to speak reverently about the singular
cuisine of executive chef Rick Tramonto at Tru, our
guess is you will be reduced to giggles when you describe
which of partner Gale Gand's hand-crafted lollipops
you chose upon departing. That’s Tru: a combination
of dazzling and delirious. |
URASAWA
BEVERLY HILLS
Passion, dedication and commitment to a trade don't
get more intense than in the case of Hiroyuki Urasawa—his
interactive personal dining show is second to none. Respect
for the ingredients, flavor development and masterful
preparations abound in this shrine to higher cooking. |
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VALENTINO
LAS VEGAS
Decades of study of his native food and wine led Piero
Selvaggio to build this Las Vegas outpost of his Santa
Monica original. Accompanying him on the gamble is executive
chef Luciano Pellegrini, who has steered each of Selvaggio's
enterprises. Selvaggio's generosity of spirit and Pellegrini's
bold cuisine have made this the Mecca for Italian dining
in the states. |
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