Like a never-ending All-Star game featuring the country’s best dishes, the innovative concept behind Chefs Club (by Food & Wine) is a rotating lineup of the magazine’s “Best New Chefs” honorees over the years. If that isn’t exciting enough, the space itself is visually stunning, featuring a state-of-the-art open kitchen with a striking blue-tile backdrop; a sensational modern bar; and lots of loud music to set the mood. Dinner might include a cool, creamy spring pea soup dotted with pickled pearl onions and fresh herbs; or expertly smoked and seared Hudson Valley foie gras paired with sunchoke purée, apple chips, and buttermilk-thyme jam. Squab à la plancha is then glazed with sage-honey and served over grilled confit leeks with a giblet ragout.
- MICHELIN guide inspectors