Localis - Sacramento
The menu changes completely every five weeks, but always contains some gems. An engaging at-the-counter experience and a great wine pairing made for a fun dinner
The Ledbury - London
Excellent modern French cuisine with many British ingredients, including several mushrooms grown in-house. Many delicious dishes made it easy to forget a few service mishaps
Ikoyi - London
Lots of spices (often African) and frequent combinations of savory and sweet make for an exciting fine-dining experience. Most dishes are very good, but occasionally the interplay of flavors becomes a bit overwhelming
Harutaka - Tokyo
Japan’s only current three-star sushi restaurant serves consistently delicious nigiri, but its appetizers are a bit more hit and miss
Atomix - New York
Small bites inspired by Korean cuisine are generally pleasant, but rarely reach the heights suggested by the restaurant’s lofty 8th place on the 50 Best Restaurants list
Quince - San Francisco
San Francisco’s usually dependable three-star was surprisingly rocky after a recent remodeling. Desserts were still excellent, but the savory dishes were uneven and the service often haphazard
Noor - Córdoba
A tasting menu of Andalusian dishes from the 17th century contained more misses than hits. Without the historical context of the dishes, it was hard to appreciate them fully
Disfrutar - Barcelona
A tour de force of molecular gastronomy, with countless surprising, fun and tasty courses. Many dishes could have been made similarly delicious without using culinary trickery, though
Aqua - Wolfsburg
Modern German cooking at a high level. The seafood dishes were particularly delicious
Atelier Moessmer Norbert Niederkofler - Brunico
Seasonal, local cuisine from the Italian Alps is still the name of the game at the successor of restaurant “St. Hubertus”. The setting has become much nicer, but the fall menu was a small step down from the summer menu that we had previously enjoyed
Cloudstreet - Singapore
French cuisine with some Sri Lankan and Australian influences and great service. The food is best when it leans into the chef’s Sri Lankan heritage
La Marine - L'Herbaudière
Seasonal seafood and vegetables star in a tasting menu with many fantastic dishes. Maybe a bit repetitive overall, but that might be due to the season
Hiša Franko - Kobarid
Seasonal cuisine with local ingredients, wines and cheeses from Slovenia. Preparations and ingredients were varied, and generally very tasty
Chao Shang Chao - Beijing
Technically impressive execution of Chinese regional Chaoshan cuisine, but the flavors and textures were only a mixed success
Smyth - Chicago
A creative, innovative tasting menu, loosely based on American cuisine. Only a few mind-blowingly good dishes, but everything was tasty. Very unboring - and that’s a compliment
The French Laundry - Yountville
French cuisine that is inspired by American comfort foods. More traditional than cutting-edge, but consistently delicious, and with impeccable service
Taïrroir - Taipei
Playful reimaginations of Taiwanese cuisine and food staples at a fine-dining level. Many delightful dishes, but also some that didn’t work as well
JL Studio - Taichung
An educational, creative journey through the many cuisines of Singapore, reimagined at a fine-dining level. Only a few standout dishes, but everything was very tasty
Gion Sasaki - Kyoto
Surprisingly bold flavors and inventive combinations of ingredients made for a stellar meal of Japanese Kaiseki. Watching the action in the large open kitchen was an additional treat
SingleThread - Healdsburg
Seasonal Californian cuisine with heavy Japanese influences. For the most part very good, some dishes were outstanding. The service was very rushed, unfortunately