Try the fava-bean crostini from our 100 Best list: You realize why everyone wants to imitate Avec. And just how inimitable Avec is.
Try the caldo gallego from our 100 Best list: With white beans, potato, spinach, ham and chorizo, it’s every bit as smoky, porky and satisfying as the restaurant’s Cubano.
Try the frozen cucumber mousse from our 100 Best list: Executive pastry chef Bryce Caron turns a humble cucumber into this creamsicle-like dessert, which is unexpectedly rich & surprisingly refreshing
Try the Chestnut doughnut from our 100 Best list: It doesn’t get any better, any fresher, any more flavorful, any airier than this.
Try the chocolate bouchon from our 100 Best list: Stephanie Izard successfully incorporates foie gras as a decadent marshmallow “fluff” alongside a moist chocolate cake.
Breakfast at Rick Bayless’s most casual spot yet is quiet perfection: a cup of masterfully concocted hot chocolate, a flaky egg empanada, one hell of a sugar-and-cocoa-coated churro.
Download a podcast. Bring a long-lost friend. Get there at 8:30am. This is the doughnut we’ve been waiting for.
To understand the allure of the Pig, you have to be comfortable enough that you chat up the strangers next to you and eventually steal their food.
Koren Grieveson puts out now-famous dishes such as her fiery chorizo-stuffed, bacon-wrapped dates and taleggio-filled foccacia, both of which are best washed down with a carafe from the wine list.
Doug has veggie dogs for vegetarians, bagel dogs for kids and specialities for the highbrow hot doggers. But his famous duck-fat fries are only for customers who come out on Fridays and Saturdays.
