Next is Grant Achatz's second Chicago restaurant which opened on April 6, 2011. The restaurant has received media interest due to Achatz's high profile success at his first restaurant Alinea, as well as its unique "ticketed" format where unlike a traditional reservation system, Next sells pre-priced tickets for specific dates and times in a similar fashion to the way theater, concert, and sporting event tickets are sold.

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There's goat on the menu (smoked goat pizza with tart cherry soffrito, grilled shrimp with spiced goat and  kohlrabi kimchee), but that's not all. The lineup is divided into three sections: veggies, fish and meat, and though dishes will change regularly based on seasonality,  the opening menu includes everything from chilled sweet onion soup with olive oil-poached shrimp to braised beef tongue wtih masa and salsa verde.

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Katz's Delicatessen, also known as simply Katz's of New York City, is a kosher-style–delicatessen restaurant located at 205 E. Houston Street, on the south-west corner of Houston and Ludlow Streets, in Manhattan.

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A rustic eleven table dining room located in Center City Philadelphia, Vetri specializes in authentic Northern Italian dining featuring homemade pasta. Vetri serves each guest a multi-course tasting menu as the sole dining offering.

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A place where you can try strange animal parts tapas style.

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wd-50 is a New York City molecular gastronomy restaurant opened in 2003 by chef Wylie Dufresne. It is located in the Lower East Side and was listed among the S.Pellegrino World's 50 Best Restaurants for 2010. In 2006 the restaurant received a Michelin star in the New York City guide, and has held onto it since.

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It was built in 1880. It is located in the Garden District of Uptown New Orleans , and is owned by the Brennan family. It has long been one of the best regarded upscale restaurants in the city. Paul Prudhomme and Emeril Lagasse are two of its most famous alumni who have worked in its kitchen through the years.

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Marea Ristorante, located in one of Manhattans most storied addresses, features Chef Michael White's ode to Italian seafood. From his trademark handmade pastas to his fresh crudo and whole fish, Chef White is committed to reinventing the notion of seafood in New York.

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Cochon means "pork" in French, but in New Orleans it's a creole/cajun restaurant in the warehouse district. You go here for nice fatty, soulful meals. Not alot of places still bring in whole pigs and do in-house butchering, but this place does.If you like pork, then that's the place to go.

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 Daniel is among New York City’s most impressive restaurants, with prices to match. Decor reflects Daniel Boulud’s appreciation for Italian Renaissance design, but the menu features creative French cuisine.

                     

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Rated New york No.1 steak house for 28 years in a row.

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Best New Restaurant of 2011 by the James Beard Foundation.

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Babbo is high quality Italian food. This is not your normal pasta and pizza Italian restaurant. Batali puts together some very tasty dishes made with the more 'rustic' Italian ingredients like beef cheek, lamb's brain, goose liver.

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Renowned for its inventive menu and effervescent ambiance, Michel Richard Citronelle is the perfect restaurant in Washington DC to host an elegant private or corporate event.

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This restaurant is unlike any other Thai place in the U.S. First of all, you can't get pad Thai here. Second, the chef is not Thai; he's a white guy named Andy Ricker. Third, the restaurant is in Ricker's house and yard. More important, the food at Pok Pok is unforgettable. Ricker has spent years traveling and learning to cook in Thailand and loves northern Thai–style grilled street foods.

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