New York
Ai Fiori
Grand Award since 2018
Langham Place, 400 Fifth Ave., 2nd Floor, New York City, 10018
Website aifiorinyc.com
Chef Lauren DeSteno
Cuisine Italian/French
Signature Dish Handmade pastas
Wine Director John Canvin
Wine Selections 1,780
Number of Bottles 8,600
Corkage $75
The dining room at Ai Fiori affords two dramatically different ambiences: experiencing the hustle and bustle of Manhattan on a sunlit day through the fishbowl-like windows that line the room or cocooning in the cozy warmth and subdued lighting at night with little concept of the outside world. Either way it’s a sleek and elegant environment, with well-spaced tables, impressive floral arrangements, crisp white tablecloths and gleaming glasses and silverware.
Like the elevated setting, the seafood-driven Italian cuisine is refined and detailed. Housemade pastas and risotto dishes, many of which incorporate seafood, satisfy carb cravings. But bypassing dishes fully centered on the bounty of the sea in favor of just pasta à la carte would be a mistake. The prix fixe menu (four courses) affords the opportunity to enjoy all parts of the dining equation, with extensive pairing opportunities from many of Italy’s top wine names from the expansive list.—Alison Napjus
The American Hotel
Grand Award since 1981
The American Hotel and Restaurant, 45 Main Street, Sag Harbor, 11963
Website theamericanhotel.com
Chef Richard James
Cuisine American/French
Signature Dish Cod á la Fiorentina
Wine Director Theodore Conklin
Wine Selections 2,500
Number of Bottles 25,000
Corkage $50
On Long Island’s South Fork, there is no better spot to enjoy oysters and old white Burgundy than the American Hotel. Located in the centuries-old village of Sag Harbor not far from the boats docked in the Peconic Bay harbor, this main street landmark dates to 1846, and owner Ted Conklin has retained much of that historic, nautical aura. Conklin is an ever-present host, presiding over a crowd that includes Hamptons celebrities and locals. It’s to his credit the dining room exudes the charm of a neighborhood haunt. Conklin’s expansive wine cellar is second to none on the island, and despite the eclectic decor, service is white tablecloth–and-candlelight formal. The menu also celebrates the past, with satisfying versions of old-school classics like French onion soup, veal sweetbreads á la Grenobloise and oysters Rockefeller alongside locally sourced seafood and steak house classics.—Kristen Bieler
Blue Hill at Stone Barns
Grand Award since 2016
630 Bedford Road, Pocantico Hills, 10591
Website bluehillfarm.com
Chef Dan Barber
Cuisine American/Farm-to-Table
Signature Dish Seasonal; changes daily
Wine Director Hannah Williams
Wine Selections 2,970
Number of Bottles 19,115
Corkage $90
The experience of dining at Stone Barns is an event: The procession of inventive dishes and small bites is incredible, but the learning, discovery and entertainment will leave an equal impression. Executive chef and co-owner Dan Barber, a pioneer of the farm-to-table movement in the U.S., opened the original Blue Hill in New York’s Greenwich Village (now Family Meal at Blue Hill) and then this far grander countryside outpost in 2004, partnering with the Stone Barns Center for Food & Agriculture, a research and nonprofit farm on land gifted from the Rockefeller estate in Pocantico Hills, about an hour from NYC. Celebrating its 20th anniversary this year, Blue Hill at Stone Barns remains a culinary powerhouse and a leader on the forefront of agriculture sustainability. Barber leads with a grand vision: to change Americans’ relationship with food and thereby how they eat.
Most of the kitchen’s ingredients are sourced from the property’s ethically raised animals and elaborate, organically farmed gardens, greenhouses and grain fields. Barber supplements with produce and meat from his own farm in Massachusetts and dozens of other local farms. Day boat fishermen off Long Island supply the vast majority of seafood on the menu. Together with local grain and vegetable breeders, he selects varieties that require less energy to produce and maximize nutrition to improve the ecological functioning of a farm and shares the findings of his research with other farmers to improve their financial returns. The kitchen pickles its own vegetables and cures its own meats.
It’s worth arriving for your meal early to wander through the gardens and property, where free-range chickens and ducks wander. In the elegant, dressed-in-white dining room, a former dairy barn, diners are not offered a menu but instead a small journal highlighting the in-season ingredients to be featured throughout the often 30-plus-course meal. Each table is served a series of dishes tailored to their interests and curiosity.
Barber’s mission to transform our food systems and reduce waste is on display in dishes that utilize every part of the pig, for example, or include the typically discarded Swiss chard stems. Many dishes are served on materials that also evoke the earth—stone or bark—or feature soil or small trellises to reinforce the connection to the land. Although dramatically presented, many of the flavors are deliciously simple, like Barber’s signature farm-fresh radishes encased in a flawless robe of housemade butter. A meal here is not only a delectable journey but one that could change your perspective about the way we eat while serving up plenty of theater along the way.—K.B.
Le Bernardin
Grand Award since 2021
155 West 51st St., New York City, 10019
Website le-bernardin.com
Chef Eric Ripert
Cuisine Seafood
Signature Dish Thinly pounded Yellowfin Tuna, Foie Gras, Toasted baguette, Chives
Wine Director Aldo Sohm
Wine Selections 1,550
Number of Bottles 15,000
Corkage N/A
Amidst the hustle and bustle of Midtown power lunches lies one of the world’s best restaurants for seafood. Originally opened in Paris in 1972 by Maguy Le Coze and her brother Gilbert, in 1986 they moved Le Bernardin to New York and in 1991 hired Eric Ripert as chef de cuisine. Today it is co-owned by Maguy Le Coze and chef Ripert. (Gilbert died in 1994.)
Ripert began his career in food at a young age, attending culinary school at 15 and then working in Paris at La Tour d’Argent at 17. It’s difficult to get Ripert to pick a favorite or signature dish as he believes that sticking to one thing “prevents you from evolving and creating new dishes.” However, he admits that the pounded tuna with foie gras has always been a fan favorite. As with everything Ripert does, there is a story and inspiration behind the dish, particularly a specific dish that he had years ago in Stockholm: seared carpaccio of elk with foie gras.
“I thought it was very interesting and had an idea to try to create something similar using fish. We always say that the fish is the star of the plate, which means that in all our dishes, each element added to the plate is there to showcase the qualities of fish. This dish is so simple and yet at the same time so refined and delicate. And surprising and luxurious, it is all-in-one.”
While there is no shortage of luxurious seafood dishes and caviar supplements, there is also an incredible vegetarian tasting menu, including truffle pasta and a vegetable curry, that could easily convert any carnivore or pescatarian. The decor of the restaurant is masculine and sedate, with a large piece of art depicting unsettled ocean waves. Touches like an ornate floral arrangement at the center of the dining room brighten it up. Service is impeccable. Everyone working at the restaurant is friendly, welcoming and knowledgeable.
Tip: if you chose the Chef’s Tasting (which you should, although à la carte is also available), indulge in the wine pairing. Each dish is expertly paired to elevate both the food and the wine simultaneously. The restaurant’s philosophy is to create food that is “fresh, simple and prepared with respect.” From bread to dessert, they do just that. It is no wonder it has become one of the world’s best and a huge attraction for both tourists and locals alike.—Cassia Schifter
Crabtree’s Kittle House Restaurant and Inn
Grand Award since 1994
Crabtree’s Kittle House, 11 Kittle Road, Chappaqua, 10514
Website crabtreeskittlehouse.com
Chef Danilo Recinos
Cuisine American/Regional
Signature Dish Bella Farm Muscovy Duck Breast à l’Orange
Wine Director John Crabtree
Wine Selections 4,500
Number of Bottles 40,000
Corkage $35
The columned entry to Crabtree’s Kittle House, a feat of post-Revolution colonial architecture, is a portal that leaves the bustle of Westchester County and the glitz of nearby New York City behind. The property, owned and operated by John Crabtree and his family since 1981, has worn many hats since first erected in 1790 but shines today as a fine-dining restaurant and inn, with Crabtree investing continuously in its restoration and upkeep. Chef Danilo Recinos has crafted a menu that matches the wine list and is true to the establishment’s farm-to-table philosophy. Guests can choose the à la carte menu or the seasonal six-course tasting menu, both serving up fare fresh from nearby farms, such as the Berkshire pork chop with spiced Hudson Valley apples, potato puree and Calvados cream, or the Highland Farms venison loin with chanterelles, baby turnips, smoked Moscato grapes and wild huckleberries. Non-meat eaters will be pleased with generous dishes such as vegetarian shepherd’s pie or the vegan sausage and pepper sandwich, served on a garlic hero bun with avocado-tomatillo puree. Stay at the inn for leaf-peeping season or turn a visit to Kittle House into a day trip.—Olivia Nolan
Daniel
Grand Award since 2002
60 East 65th. St., New York City, 10065
Website danielnyc.com
Chef Eddy Leroux
Cuisine French
Signature Dish Monkfish with Black Rice and Cuttlefish
Wine Director Daniel Johnnes
Wine Selections 2,400
Number of Bottles 14,000
Corkage N/A
Though chef Daniel Boulud flexes his French fine dining chops at multiple venues around the world, this is the flagship. The Lyon-raised chef opened it in 1993, fresh off a stint at famed Le Cirque. The recently renovated dining room is generously proportioned, elegant and quietly modern. Likewise the cuisine, which is firmly based in classical French technique but with international flavors brought in by this endlessly curious chef. Boulud is not shy about serving the finest food (which included his reinvention of the all-American burger, stuffed with foie gras and truffles). So while the tuna might be cured in the pastis of his childhood, it is dressed with more worldly uni and an eastern Mediterranean–inflected sauce. Wine director Daniel Johnnes has been on board for 20 years and oversees a program that reflects the food: depth in the classics but plenty of room for discovery.—Owen Dugan
Del Frisco’s Double Eagle Steakhouse
Grand Award since 2017
1221 6th Ave., New York City, 10020
Website delfriscos.com
Chef Zack Brown
Cuisine American/Steak House
Signature Dish 45 Day Dry-Aged Prime Rib Eye
Wine Director Curtis Burdine
Wine Selections 2,075
Number of Bottles 13,295
Corkage $50
Over 40 years in the making, Del Frisco’s has become a household name in cities across America. At Del Frisco’s Double Eagle Steakhouse, they are setting the gold standard for the modern New York steak house. Astonishing floor-to-ceiling windows frame the heart of midtown Manhattan and create the perfect backdrop for the seafood towers and prime cuts of steak dancing throughout the dining room like the choreography at the iconic Radio City Music Hall across the street. The menu is expansive, with modern takes on American steak house classics, such as broiled oyster casino, lobster mac and cheese, and double-bone lamb chops. The consistent throughline, however, is the fresh seafood and premium steaks. (Vegetarian options are limited aside from the classic sides, though they could be assembled for an indulgent meal on their own.) It’s a grand dining experience in a New York state of mind.—Rachel Whiteman
Eleven Madison Park
Grand Award since 2011
11 Madison Ave., New York City, 10010
Website elevenmadisonpark.com
Chef Daniel Humm
Cuisine American/European
Signature Dish Carrot Tartare
Wine Director Gabriel Di Bella
Wine Selections 4,700
Number of Bottles 21,000
Corkage $75
Opened in 1998, Eleven Madison Park had enjoyed considerable success and wide acclaim under a decade of ownership by chef Daniel Humm when he made the bold move to go meatless in 2021. Humm prefers the phrase plant-based, which also means abandoning French chef staples such as butter, eggs and cream with very few exceptions. It’s hard for a longtime fan not to reminisce about Humm’s handle on duck, steak and lobster, but he knows how to celebrate plants and produce at the highest level of fine dining without the need to mimic meat, putting this restaurant in a class of its own. While the menu may have changed, the interactive tableside preparations, soaring art deco dining room and prime location on the east side of Madison Square Park are still part of the soul of EMP. The tasting menu is usually around 10 courses, with suggested wine pairings available to complement the dishes.—Jeffrey Lindenmuth
Gabriel Kreuther
Grand Award since 2022
41 West 42nd St., Ground Floor, New York City, 10036
Website gknyc.com
Chef Gabriel Kreuther Cuisine Farm-to-Table/French
Signature Dish Sturgeon and Sauerkraut Tart, Apple Wood Smoke, Sabayon and Imperial Kaluga Caviar
Wine Director Aukai Bell
Wine Selections 2,250
Number of Bottles 10,100
Corkage $125
Chef Gabriel Kreuther, wine director Aukai Bell and their team are constantly thinking of creative ways to surprise and inspire guests. The wine list has the sophistication and depth for chef Kreuther’s complex and intensely flavored dishes; both share inspiration from his native Alsace region in France. Among the three- or four-course prix fixe menus, one mainstay is the sturgeon and sauerkraut tart, whose sharp, acidic tang is offset by sabayon and royal kaluga caviar and an infusion of apple wood smoke. A mix of modern design and traditional details that also pay homage to Alsace, the space is both comfortable and elegant. Reclaimed wooden beams suggesting the half-timbered houses of Alsace’s villages separate the dining room from the well-appointed lounge area.—Bruce Sanderson
The Grill
Grand Award since 2019
99 East 52nd St., New York City, 10022
Website thegrillnewyork.com
Chef Alex Clark
Cuisine American/Steak House
Signature Dish Prime Rib; Honey Mustard Duckling
Wine Director John Slover, Amy Thurmond
Wine Selections 3,000
Number of Bottles 15,000
Corkage $95
Take the midcentury vibes of a Don Draper power lunch, modernize it to the tune of Succession (which the restaurant was prominently featured on), and you’ve got the Grill. Owners Jeff Zalaznick, Rich Torrisi, Mario Carbone and Aby Rosen took over what was the iconic Four Seasons Restaurant from 1959 to 2019 in the Seagram Building in Midtown Manhattan. The dining room is grandiose and opulent, filled with attentive service captains in white suit coats. The menu is classic American chophouse: Old Fashioneds and Martinis, raw bar, caviar service, a bevy of steaks and chops to choose from, even a prime rib trolley that comes to your table with all the accouterments. Seafood options include lobster à la Newberg and whole Dover sole, among others, but vegetarian options are limited to starters and sides. Be sure to complete the meal with the pomp and circumstance of a tableside Baked Alaska.—C.S.
Jean-Georges
Grand Award since 2016
1 Central Park West, New York City, 10023
Website jean-georges.com
Chef Jean-Georges Vongerichten
Cuisine Asian/French
Signature Dish Egg Caviar; Yellowfin Tuna Ribbons with Avocado, Radish and Ginger
Wine Director Rory Pugh
Wine Selections 2,300
Number of Bottles 14,450
Corkage $250
This flagship of chef Jean-George Vongerichten’s empire is among the elite of Manhattan restaurants. At the base of the 1 Central Park West skyscraper, amid the bustle of Columbus Circle, Jean-Georges exudes serenity and elegance. Past the reception area’s gold-framed doors is a dining room that feels at once intimate and spacious, decorated in shades of white, eggshell, cream and beige, with pops of color from fresh flowers. Light fixtures swoop above the white tablecloths, while floor-to-ceiling windows give views of Central Park greenery. Servers in crisp white shirts and dark suits deliver artful dishes on custom tableware to jacketed diners tucked at tables, padded banquettes and seating nooks.
The wine list favors French classics, with additional focus on California, while the four dinner tasting menus combine Alsace-born Vongerichten’s haute French training and extensive experience in Asia, mingling many of his signature ingredients—black sea bass, squab, Maine lobster—with seasonal, from-the-market vegetables and herbs. The 10-course menu and vegetarian menu provide a fuller expression of the chef’s creativity, while a throwback option offers “greatest hits” like eggs caviar, diver scallops with raisin-caper emulsion and warm chocolate cake.—Dana Nigro
The Modern
Grand Award since 2016
9 West 53rd St., New York City, 10019
Website themodernnyc.com
Chef Thomas Allan
Cuisine American
Signature Dish Eggs on Eggs on Eggs
Wine Director Arthur Hon
Wine Selections 3,100
Number of Bottles 25,060
Corkage $35
Opened in 2005 by acclaimed restaurateur Danny Meyer, the Modern is set within New York City’s Museum of Modern Art. The main dining room’s cosmopolitan ambience mirrors the great New York arts institution: high-ceilinged with sleek black marble floors, crisp white tablecloths and mid-century leather chairs, set against floor-to-ceiling windows that allow guests enjoy views of MOMA’s sculpture garden as they savor the restaurant’s tasting menu. Among its highlights is the Signature Dish: Eggs on Eggs on Eggs, a refined rendition of eggs and soldiers, presented in a ceramic egg and crowned with a generous dollop of caviar. Behind a frosted glass partition, the Bar Room offers a more laid-back atmosphere, featuring an à la carte menu alongside delectable snacks such as tarte flambé and a bucket of fried chicken with French fries—perfect accompaniments to a half-bottle of Champagne or a choice from an ever-changing list of cocktails inspired by current exhibitions at the MOMA.—Larry Rubin
Nice Matin
Grand Award since 2014
201 West 79th St., New York City, 10024
Website nicematinnyc.com
Chef Andy d’Amico
Cuisine French
Signature Dish Ravioli Nissarda
Wine Director Aviram Turgeman
Wine Selections 2,525
Number of Bottles 26,700
Corkage $50
When you walk into Nice Matin, be prepared for a crowd at the hostess station. This longtime Upper West Side establishment has a loyal local following while also serving as a destination restaurant for wine lovers. Since opening Nine Matin in 2003, chef Andy d’Amico has continued to turn out classic French cuisine with a strong Mediterranean and Provençal bent; the menu also changes seasonally. Offering everything from panisse, pistou and escargot to poulet rôti and steak frîtes, the menu provides the perfect tableau of French comfort food to pair with the wine list, which is one of New York City’s most impressive yet overlooked cellars. When it won its initial Grand Award in 2014, Nice Matin was the first non-white-tablecloth restaurant to earn the honor—and it’s been defining the comfortable, casual and down-to-earth dining option ever since.—James Molesworth
Per Se
Grand Award since 2013
10 Columbus Circle, Fourth Floor, New York City, 10019
Website thomaskeller.com/perseny
Chef Chad Palagi
Cuisine American/French
Signature Dish Salmon Cornet; Oysters and Pearls; Beef Cap
Wine Director Michel Couvreux
Wine Selections 1,935
Number of Bottles 10,800
Corkage $200
When Per Se opened it was seen as an East Coast version of chef Thomas Keller’s Napa destination restaurant the French Laundry. Today at two decades and counting it is firmly established with its own personality. Perched a few floors up in the Deutsche Bank building, the dining room features muted decor that focuses just-seated diners’ attention on the view across Central Park. Once the Champagne, Burgundy and more start flowing and the plates start coming, though, they don’t look beyond the table. Plating here is artful but can also be playful, with the famous salmon cornet, for example, evoking a childhood ice cream cone, and other dishes having punning names. The tasting menu can approach 10 courses but is designed to delight, not bloat. Even dessert can run to three dishes, not counting the mignardises offered at meal’s end.—O.D.
Sistina
Grand Award since 2018
24 East 81st St., New York City, 10028
Website sistinany.com/
Chef Giuseppe Bruno
Cuisine Italian
Signature Dish Spaghetti Pomodoro
Wine Director Giuseppe Bruno
Wine Selections 5,000
Number of Bottles 125,000
Corkage N/A
In 2016, chef/owner Giuseppe Bruno moved Sistina from its cozy digs on New York City’s Second Avenue into a stately 1902 townhouse on East 81st Street. The setting is as elegant inside as out, offering a long, sleek bar upon entry, an airy main dining room brightened by bleached oak walls and a stunning winter garden with a glass wall, bringing in light by day and doubling as a private party space by night.
The extensive selection of wines makes it easy to match with the exquisitely prepared menu, which includes several classic Italian dishes. Sistina sources many of its ingredients from Italy, providing the basis for its long list of daily specials. The service is in tune with the ambience: professional, attentive and relaxed in a manner that comes with a neighborhood clientele, even if the neighborhood is the affluent Upper East Side.—B.S.
Tribeca Grill
Grand Award since 2002
375 Greenwich St., New York City, 10013
Website myriadrestaurantgroup.com
Chef Stephan Motir
Cuisine American/Steak House
Signature Dish Grilled Spanish Octopus; Spicy Rigatoni; Grilled Heritage Pork Chop; Tribeca Chocolate Torte
Wine Director David Gordon
Wine Selections 1,800
Number of Bottles 25,000
Corkage $50
Since 1990, Tribeca Grill has served as stomping grounds for the glitterati. Owned by Robert de Niro and restaurateur Drew Nieporent, it has hosted events for athletes like Mohammad Ali, musicians including Taylor Swift and Bruce Springsteen, and countless big names in both the movie and fashion industries. At the corner of Greenwich and Franklin streets in the heart of the Tribeca neighborhood, it also serves as a prime people-watching spot, particularly if you get a table outside during the Tribeca Film Festival. Inside, it has an old-school feel, with a large mahogany bar, brick walls and tiled floors. The menu is classic American but with a worldly spin including dishes inspired by Spain (Spanish octopus with patatas bravas), France (salmon rillettes) and Italy (spicy rigatoni with sweet Italian sausage). Don’t miss the Tribeca chocolate torte, a menu mainstay.—C.S.
Massachusetts
Grill 23 & Bar
Grand Award since 2017
161 Berkeley St., Boston, 02116
Website grill23.com
Chef Ryan Marcoux
Cuisine American/Steak House
Signature Dish Butter-poached Lobster Tail; Dry-Aged New York Strip; Coconut Cake
Wine Director Brahm Callahan, Hugo Bensimon
Wine Selections 2,430
Number of Bottles 15,035
Corkage N/A
Developer Ken Himmel opened Grill 23 40 years ago to fill what he felt was a fine dining void in Boston. The bones of the dining room are a testament to the building’s century-old splendor, with high ceilings and open space filled with art. Today it is run by Himmel’s son Chris, who has spearheaded a move to sustainably raised meats and better-practice fishing. The menu delivers top-tier steak house mainstays in spades, but other dishes, especially seafood, broaden diners’ expectations. The coconut cake is a draw unto itself. And in a city that has not traditionally been associated with wine, most tables at Grill 23 are enjoying a bottle, be it a steak house favorite or beyond.—O.D.
Topper’s at the Wauwinet
Grand Award since 1996
The Wauwinet Inn, 120 Wauwinet Rd., Nantucket, 02554
Website wauwinet.com/dining
Chef Kyle Zachary
Cuisine American/Regional
Signature Dish Dayboat Scallops with Caviar Butter
Wine Director Jason Irving
Wine Selections 2,100
Number of Bottles 25,000
Corkage N/A
It doesn’t get more New England than Topper’s at the Wauwinet. On the oceanfront of Nantucket Bay, the Wauwinet has been welcoming guests to the northeastern shores of this Massachusetts island retreat since 1875. Delivering beach town relaxation dressed in Lilly Pulitzer, the inn is a bespoke rendering of the comfort, functionality and stylish simplicity Nantucket is known for, with the natural coastal beauty and celebration of colonial maritime heritage ingrained in the New England aesthetic.
For his seafood-forward, contemporary farm-to-table menus, chef Kyle Zachary partners with local markets and farms around Massachusetts. With two prix fixe dinner menus each of four courses, a nine-course tasting menu, plus a breakfast, brunch and deck menu, diners are not wanting for choice. Vegetarians will find ample options, such as the morel mushroom agnolotti in a Vin Jaune emulsion with Comté, leeks and fava beans, or the Dutch white asparagus, charcoal-grilled, with egg yolks, potatoes and truffles. Meat-forward dishes include the Marcho Farms veal, roasted and braised with sweetbreads and topped with artichokes and a grilled ramp salsa verde. Fresh-caught dayboat scallops topped with caviar butter appear on every menu, and other options, like smoked bluefish pâte with crudité, pickled onions and curry lavash crackers, or the halibut katsu sandwich with egg salad, cabbage slaw and a jalapeño-yuzu tartar sauce give diners a full taste of the Nantucket waters.—O.N.
New Jersey
The Pluckemin Inn
Grand Award since 2011
359 Route 206 S., Bedminster, 07921
Website pluckemininn.com
Chef Jason Ramos
Cuisine American
Signature Dish Griggstown Chicken
Wine Director Brian Hider
Wine Selections 5,500
Number of Bottles 35,000
Corkage $50
Housed in an 18th-century-style farmhouse in New Jersey horse country, the Pluckemin Inn consistently ranks among the state’s best restaurants. Chef Jason Ramos’ menu of upscale, modern American fare takes advantage of seasonal ingredients sourced from the farms and waters of the Garden State and its neighbors. Recent dishes on the regularly changing menu have included a selection of East Coast oysters; Barnegat skate with summer beans, porcini, garlic scapes and cherry tomato vierge; and Griggstown chicken with farrotto, artichoke, morels, hazelnuts and gruyère. In keeping with late founder Carl LaGrassa’s vision of a fine dining restaurant that could be enjoyed daily, the restaurant also offers “Plucky Classics”—such as a butter lettuce salad with blue cheese and pears, a bacon-and-Cheddar hamburger and a Margherita pizza—along with steaks and chops. Wine, too, is a central part of Pluckeman’s identity. A highlight of longtime wine director Brian Hider’s list is the “Pluckemin 200,” with bottle prices ranging from $40 to $100.—D.N.
Restaurant Latour
Grand Award since 2006
Crystal Springs Resort, 1 Wild Turkey Way, Hamburg, 07419
Website crystalgolfresort.com
Chef Aishling Stevens
Cuisine American
Signature Dish Seasonal; foraged, fermented and preserved ingredients
Wine Director Susanne Wagner
Wine Selections 4,950
Number of Bottles 55,000
Corkage $50
In northern New Jersey’s scenic Skylands region, the luxurious Crystal Springs Resort beckons visitors with golf courses, spas and proximity to winter sports. Cap off a day of activities at the resort’s signature dining venue, Restaurant Latour. Latour’s intimate dining room is striking for its expansive views of the surrounding mountains and woodland theme, from the salvaged bark wall panels to dramatically presented cocktails with foraged ingredients. Sourcing seasonally from the kitchen garden, local farms and foragers, chef Aishling Stevens and her team create artistic three- and seven-course menus—expect a variety of seafood, along with game, kurobuta pork and miyazaki Wagyu beef—that can be enhanced by wine pairings and a caviar course. End the evening with Jacques Torres chocolates and one of the many sweet wines on the list; book the pre-dinner wine cellar tour to whet your appetite on what treasures to order.—D.N.
Washington, D.C.
Fiola
Grand Award since 2019
602 Pennsylvania Ave. N.W., 20004
Website fioladc.com
Chef Antonio Mermolia
Cuisine Farm-to-Table/Italian
Signature Dish Isola di Pantelleria; Cubetto Genovese d’Anatra
Wine Director Casper Rice
Wine Selections 2,245
Number of Bottles 10,005
Corkage N/A
Since acclaimed chef and restaurateur Fabio Trabocchi opened his flagship restaurant in downtown Washington, D.C., in 2011, it has been a prime spot for local Washingtonians and elite politicians. Visitor or regular, no one leaves hungry: First, you are welcomed in to sit at the bar to enjoy an aperitivo and various small bites that are both artistically inspired and gastronomically executed, including the “oro nero,” a crispy gnocco fritto shell filled with ricotta and topped with caviar. Then be seated for a nine-, five- or four-course menu. (À la carte is offered Tuesday to Thursday only.)
The dishes are all inspired by various regions across Italy, such as the tuna raviolo with pesto pantesco, Castelvetrano olives, Sicilian capers and acqua di Pantelleria, harking to the small island of Pantelleria off the coast of Sicily. And even if you lick every plate clean, you won’t go home empty handed; they gift departing diners with lemon poundcake to enjoy the next morning.—C.S.
