Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.


TOP 40 RESTAURANTS IN THE U.S. 2004

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EVEREST
CHICAGO
All the way from his native Alsace, chef Jean Joho has ascended to the peak of French cuisine at this stunning restaurant atop One Financial Center in Chicago. Diners may miss the view, focusing instead on what comes out of the kitchen, as well as the exemplary service and wine program at this classy establishment on the apex of the Windy City's dining scene.

FIFTH FLOOR
SAN FRANCISCO
The safari setting for this modern French restaurant in a trendy SoMa hotel may fool you, but rest assured there’s no wild animal in the kitchen. Instead, it’s the highly pedigreed Laurent Gras*, whose deft pairings—like foie gras and licorice—will surprise and delight you.
*Laurent Gras departed Fifth Floor in late October 2004.

FLEUR DE LYS
SAN FRANCISCO
Step into Hubert and Chantal Kellers’ tent and witness one of the best shows on culinary earth—and one of the longest running. But the Kellers are not resting on their platinum laurels—they’ve taken the gamble on Las Vegas with Fleur de Lys deux.

FOUNTAIN RESTAURANT
PHILADELPHIA
Chef Martin Hamann spent years training with Jean-Marie Lacroix before he took over Fountain Restaurant, where his bold flavors and seasonal sensitivities have made this a top dining address in a city brimming with new culinary creativity.

THE FRENCH LAUNDRY
YOUNTVILLE
Some consider American-born Thomas Keller the best French chef in the world, period. He, like so many modern chefs, has been bitten by the expansion bug, and only time will tell if that sullies the pristine reputation of the restaurant that nudged mini-courses mainstream.

GARDENS
LOS ANGELES
Chef Conny Anderson comes from a long line of Swedish culinarians, to which base he added a quarter century of travel. Hence his rare, subtle and captivating food pairings. And with pastry chef Donald Wressell’s treats to end your evening, meals are truly earthly delights.


GARY DANKO
SAN FRANCISCO
The chef whose name graces this restaurant was an icon in San Francisco long before he opened the doors at this address. Graduation from this kitchen is the culinary equivalent of an academic degree from Stanford or Yale.

THE HERBFARM
WOODINVILLE
Chef Jerry Traunfeld wows his Seattle area clientele with his ever-evolving nine-course meals. He is a master with herbs, which he uses to complement artisanal local ingredients and wine pairings from over 2,500 selections in the cellar. With reservations so hard to get, having dined at The Herbfarm is a culinary badge of honor.


THE INN AT LITTLE WASHINGTON
WASHINGTON
Even after two decades, chef Patrick O’Connell and partner Reinhardt Lynch's magnificent country inn still lives up to its almost mythical reputation. With his strong personality and style, the self-taught O’Connell rewrites American culinary history every night on his daily changing menu.

 
JEAN GEORGES
NEW YORK
Jean-Georges Vongerichten directs a culinary empire, but it's this crown jewel that serves as the reference point for his astounding food. The level of excellence on the plates and in the minimalist dining room has been consistently superb.

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