Follow Eater and check-in on foursquare for insider tips on restaurants, bars and nightlife from the web's most popular local dining blogs.
Eater National 38 member: Topolobampo succeeds because the dishes evoke the slow heat & spicy insinuations of rustic Mexican cooking: Bright, nuanced ceviches segue to beef tongue in pipian rojo. Read more
Eater National 38 member: Save room for dishes that draw from port cultures along spice routes, like okra and shrimp scented with curry leaves or piri-piri chicken lit up from tomato-peanut sauce.
Eater National 38 member: At some point in the evening, staffers guide guests to enjoy part of meal in another area on the property, perhaps the patio or in a former manure shed turned cozy enclave. Read more
Eater National 38 member: Pork and oyster dumpling is a bionic version broken down, reconstructed, and made more powerful. It’s an example of the edge on which knowledgeable diners want to dance. Read more
Eater National 38 member: Given how early gimmicks (like butterscotch bacon dangling from a wire gizmo) stuck in people’s heads, what might amaze most about a meal at Alinea is its accessibility. Read more
Eater National 38 member: Dinner may begin with whipped avocado paired with grapefruit gelée, climax with foie gras-stuffed quail alongside potato puree, and conclude with black pepper financier cake. Read more
Eater National 38 member: hoose from among mild, medium, hot, and extra hot. The latter is known to cause whole-body discomfort, and I gushed sweat while eating the hot option. Read more