All Cities

 

Chicago

Dicey’s Brings Tavern Pizza, Frozen Negronis, and a Little Party to Lincoln Park

What to expect at the crowd-pleasing pizza parlor of your dreams.

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Atlanta

Sargent From the Lucian Team Is a Portrait of Melded Arts

At Sargent, which is located in a 6,000-square-foot space that’s immersed in books, expect an American-rooted menu with French finesse.

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Atlanta

At Heritage, Fine Dining Traverses the African Diaspora and Black Foodways

Years in the making, one of Atlanta’s most acclaimed pop-ups — from the same duo behind Bread & Butterfly — finally finds a permanent home in Summerhill.

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New York

At Elder, a British Indian Chophouse Takes Shape in New York

With his newest restaurant, chef Sujan Sarkar of Chicago’s Indienne and Nadu reimagines London’s iconic chophouses through an Indian lens.

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Los Angeles

Meet ABL Hollywood, a Sleek Destination for Jamaican Chinese Cuisine

Everything you need to know about the new Jamaican Chinese destination from the mother-daughter team behind DTLA’s A Beautiful Life.

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Zig Zag Oyster Bar

New York

With Zig Zag Oyster Bar, the Cervo’s Team Brings Their Seafood Magic to Brooklyn

Expect elaborate seafood towers, peel-and-eat shrimp, and lots of outside seating at this Prospect Heights newcomer.

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Washington D.C.

The Oak Room and Bernadette’s Bring a New Old-School Appeal to Georgetown

“We wanted to design something that made people feel like they were in a different time and place … It’s meant to feel worn and lived in, that it’s been around for 100 years.”

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Los Angeles

Brick Lane Brings an Upscale Take on East London Indian Food to the Arts District

Inside chef Sanjay Rawat’s stunning Arts District newcomer.

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New York

Mūje From Jungsik Yim Journeys All Across Asia for Inspiration

And it’s where the acclaimed Jungsik team returns to their roots with a vibrant tasting menu.

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Atlanta

1678 Omakase Masters the Affordable Sushi Omakase

With its signature 16-course dinner priced at $78, it’s a great option in exploring Atlanta’s bustling omakase scene.

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