Three years after opening, this is still one of the toughest tables to get in town. The shareable, Italian-inspired menu is modern and accessible. [Eater 38 Member]
Jsix's Christian Graves, who manages to successfully juggle his exec chef duties and his GM role, also finds time to make charcuterie and champion sustainable seafood and whole animal cookery.
A small, cozy spot in the East Village with a menu of updated bistro classics and a beloved brunch that manages to be untrendy yet totally stylish. [Eater 38 Member]
From-scratch cooking combined with a casual approach to fine dining. This group also runs the popular Prepkitchen locations.
Chef Jason Knibb's cuisine is innovative yet accessible; he combines modern cooking techniques with a good understanding of ingredients. In other words, he doesn't mess around. [Eater 38 Member]
A San Diego fish taco shrine. Start with the traditional crispy fish version, then branch out into other seafood - shrimp, octopus, smoked marlin. [Eater 38 Member]
Chef Jeff Jackson heads up a highly-trained kitchen of farm-to-table devotees. Their Thursday night artisan table dinners are some of San Diego's most special dining experiences. [Eater 38 Member]
