Like pork cheeks of the sea, the once-overlooked cut holds luscious, fatty meat.
Fancy tinned seafood
Forget Starkist—cracking a can of Galician cockles or oil-rich sardines is like a mini-trip to Spain.
It always feels like a delightful little luxury.
The natural progression of the fancy whole chicken trend (and much better in our book).
The ’50s party snack is making a welcome comeback.
’80s kid desserts
Ice cream cake and brownie sundaes are on the menu? Sign us up.
Fro-yo has nothing on this creamy treat.
Thin, crispy proteins FTW.
Gooey cheese, what’s not to love?
Leave no jus behind.
The ancient whole grain lends a wonderful nuttiness to a loaf of bread.
The new crispy Brussels sprout.
Tasting menus with flexibility
Hey, sometimes we want two pasta courses.
Reservation confirmations via text
The fewer phone calls, the better.
The death of the “no-reservations” trend
No one actually enjoys standing in line for food.
Olives in dessert
The salty bitterness balances with sweets in a surprising way.
Bartenders are jazzing up mocktails with this non-alcoholic spirit.
Miso and seaweed in your drink? Don’t hate it till you try it.
We’ll take five, please.
Vegetables, vegetables, vegetables
No longer just for vegetarians.
They really do taste almost like the real deal.
We prefer a restaurant that looks like a beautiful garden to one that looks like an industrial factory.
Because sometimes you want a great meal at 3 PM.
A little smoke and char will unleash your inner caveman.
The city’s lunch game has been upped considerably.
Who can resist something delicious rolling by?
Because you can’t have something (good) for everyone.
Anyone can make avocado toast. Delicious lobster toast? Not so much.
Tropical vacation vibes all year long.
A version of this article appears in the 2019 100 Very Best Restaurants issue.