Restaurants

Heading to Savannah, Georgia? Let Jonna Levine be your guide. This is Spilling the Beans, where a city's most in-the-know barista gives us the lowdown on where to go, what to do, and what to eat (and drink) in their hometown.

No Edison bulbs here. Only exquisite (and expensive) Murano glass chandeliers.

Etiquette expert Ben Schott answers your burning questions about refilling your own wine glass, how to 'gram your dinner, and more.

East (Japan) meets West (California) at this izakaya, where it's all about the details, from the rice (made every 45 minutes) to the hand-hewn cedar bar. #BAhot10

To fully appreciate our restaurant of the year, step inside the obsessive, fanatical, and wildly creative world of Chef Aaron London. Trust us, it's worth the trip. #BAhot10

At this Korean mom-and-pop shop gone delectably rogue, the only traditional thing about the bibimbap is the bowl its served in. #BAhot10

A daytime-only shrine to putting an egg on it proves that brunch can—no, should—be the most interesting, inspiring, and ridiculously delicious meal of the day. #BAhot10

It's a juice bar-bakery-deli-pizzeria-coffee shop-smokehouse—you get the idea. Is there anything this ambitious, do-everything spot doesn't do well? #BAhot10

Chef Jesse Griffiths is also a butcher but unlike most of his pork-obsessed brethren, his favorite meat to work with is also America's favorite to eat: chicken. #BAhot10

What happens when you apply four-star precision to the most classic and comforting cuisine on the planet? Behold, Ludo Lefebvre's ode to the bistro. #BAhot10

At this intimate tasting counter, every inspired dish comes with a backstory—and every vegetable gets a chance to be front and center. #BAhot10

Here's the pitch: Young couple move back to husband's tiny hometown to open a restaurant. Turns out they're not just running a business—they're building a community. #BAhot10

The star of the menu at this dream seafood spot isn't the daily catch, it's the seasonal mole—a mysterious sauce with more ingredients than we can remember. #BAhot10

Oui, you should be making classic French onion soup at home, with all the gooey cheese your heart desires. Let Petit Trois chef Ludo Lefebvre show you how.

You won't find bar nuts and Bud at the country's new-school breweries.

The country's new-school butcher shops don't just sell meat anymore—they also double as top-notch restaurants. Here’s how you’ll know if you landed in one.

These are our favorite new cocktail bars in the country.

This chef is convinced that chicken breast is the best part of the bird—it's all in how he cooks it. Steal his secrets here.

We know, it sounds crazy. But you should really be pickling your french fries. Let us explain…

Spread the news: This Middle Eastern dip is our creamy, dreamy dish of the year.

A dilapidated Greyhound bus terminal has turned into one of the smartest designed restaurants in the country.

The best desserts we've eaten in 2015.

We're going to Madison, Wisconsin—and Bradbury's Coffee barista Trevor Gruehn is showing us the ropes. This is Spilling the Beans, where plugged-in baristas give us the lowdown on where to go and what to do in their hometowns.

Of all the delightful surprises at this vegetable-celebrating tasting-menu restaurant, one of our favorites has to be the bathroom.

Book a trip to San Francisco stat because it's the best eating city in America right now.

These our our favorite pasta dishes of 2015.

Chef Bryce Shuman cracked the code to perfect soba noodles: use the ash water leftover from the pottery he serves the dish on. If you're having a WTF moment, don't worry. It makes perfect sense; we promise.