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An ant salad cracker paired with a seven-day fermented yadong to let the spice bloom. This is typical fare while dining at the Kimpton Hotel Enso’s hotel restaurant Hed 11, overlooking Japantown below. Owner Naruephon “Billie” Wannajaro and chef Piriya “Saint” Boonprasan prove to diners why the Michelin Guide recognized their talents overseas before praising them in San Francisco.https://disqus.com/by/disqus_MriPPwNWKj/about/ The 11-course dinner tasting menu, running $111, is the main attraction. The menu leans classic American with a chef’s precision, thanks to Executive Chef Eli Wahl, who has spent years perfecting dishes that feel both familiar and exceptional. There’s swordfish over rock shrimp risotto, pastas that take the shape of the season they’re in and a short rib that all but dissolves on the fork.

The Long Island duck, for example, has been braised, rendered and fussed over with an obsessive attention to detail to the point where you’d be a fool to bet against it. Same story with the double-cut pork chop, a Casbah standard. Three decades in, it’s as sublime as it ever was. Casbah, celebrating its 30th year, is the definition of a legend. From September 15 through May 15Dogs in Asbury Park can enjoy the boardwalk and Asbury Park Dog Beach.

Please read the following rules and regulations regarding dogs on Asbury Park Beaches & Boardwalk

The menu leans toward the refined yet welcoming, where a smoked-trout pâté gets a jolt of brightness from herby salsa verde and a beet salad finds unexpected harmony with shaved fennel and roasted pistachios. The bar program is a dream for natural-wine lovers, always skimming the edge of what’s next. “We want stuff you can’t get in the state store, something unique to us,” says Hilty. The restaurant first began serving meals in 1938 (yes, really), making Hyeholde a Moon institution for more than 85 years — and a rare holdout of refined, white-tablecloth dining.

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If no one at your table orders it, order it for the table. Blocks from Ocean Beach’s foggy dunes lie one of San Francisco’s restaurant titans, a place where home-y eating merges with destination dining in quintessential Northern California fashion. Old Mandarin’s held it down for more than 30 years, serving Northern Chinese staples including cumin-spiced lamb flanked by water chestnut and peanuts, the correct crunch and chew combo. And sugar-dusted mochi stuffed with dates lands on the table, still warm. Wolfe’s biscuits, adapted from his Applachian grandmother’s recipe, are the foundation of the restaurant.

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And yes, the service is impeccable, led by proprietor B DeFrancis and a front-of-house team that ensures every detail is flawless. With over 60,000+ restaurants worldwide, the OpenTable website and app offer a one-stop-shop to discover and book restaurants. Search by date, time, and location to see what’s available, and then narrow down your options using filters like outdoor seating, price range or dietary restrictions.

Beach Passes for Active Military Personnel and Veterans

Emily Catalano has been writing about Pittsburgh’s restaurant industry for more than a decade. She is the founder and editor of Good Food Pittsburgh and owns Highly Social Media, a creative content agency. She visited more than 70 restaurants while writing this piece, and loved them all in their own way.

Since 1971, Thanh Long defends that title, year after year. The drunken crab, long-simmered in Chardonnay, brandy, sake, and blasted with cracked black pepper, is as intelligent a way to drop $80 on a singular, gustatory star treatment as they come. One can eat a small meal here for less coin — the $13.25 seafood dumplings and an order of the famous garlic noodles for $14.95 is a proper indulgence. But when Harrison Ford and Danny Glover hit the restaurant, you can be sure they’re not leaving anything to chance.

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This is the fine dining restaurant advocates of haute cuisine use as evidence that not all the fancy places bore you to death before asking for $1,000. Few other two-Michelin-star-holding powerhouses cheekily wheel out a “surprise dad chop” after serving its famous lamb chops. Few other James Beard Award-nominated dynamos maintain a service culture as friendly or friendlier than the neighborhood coffee shop. And few other restaurateurs are as committed to fun, dinner party vibes as David Barzelay, a man as committed to San Francisco as he is to premiere cooking techniques and the fanciest wines on the West Coast.

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Brian Hammond’s North Side gem has been quietly turning out some of Pittsburgh’s most thoughtful New American cuisine since 2018, without a lot of noise, without much press. It’s the kind of place that doesn’t need hype — because the food speaks for itself. For more than a decade (minus a years-long renovation detour), Pusadee’s Garden has been one of Pittsburgh’s most popular restaurants.

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But that’s the kind of restaurant The Vandal is. The kind that takes something simple and makes it unforgettable. There’s a warmth to the space, thanks in part to the kind of hospitality that starts you off with a complimentary sip of something bubbly, one of the nicest little touches in town. A New American menu that changes with the season but is always executed to perfection. A recent meal started with yellowfin tuna tartare, layered with Hackleback caviar, toasted benne, fermented chili aioli, avocado-lime puree, tempura crisp and black sesame tuile. Every dinner at Siempre Algo feels like the best yet.

But then comes the smoked sturgeon pâté, folded in with farmers cheese, served with house-seeded crackers and a just-right hit of caper and shallot. Whatever you do, don’t skip the daily agua fresca, a refreshing accompaniment to anything on the menu. For dessert, I insist that you order the Tamal de Cacao, a chocolate tamale with corn mousse, cajeta (a thickened caramel) and pecans. The Italian, with mortadella, capicola, pepperoni, provolone and spicy pickled peppers on house-baked sourdough focaccia, is easily one of the best in the city. There is a cost that comes with sourcing top-level ingredients, using organic flour, Caputo Brothers cheese and produce from local farms.