Review excerpt: Hiroo's Gracia is a “gastrobar” — serving the kind of casual fine dining embraced in Barcelona, especially in its upmarket Gracia district.
Review excerpt: Even with its handsome new black-metal, gas-fired oven, Fakalo Pizza Gallery is clearly a labor of love operation. The pizzas are honest, with half a dozen varieties each of red (tomato) and white (cheese).
Review excerpt: Elan has courses of fish, langoustine, a superb main dish of roast Kyoto Nanatani duck, a small but impeccable cheese plate, and a succession of desserts.
Review excerpt: Given Masato’s culinary background, meat and fish dishes dominate Il Garage’s prix fixe menu. The wine list is also drawn exclusively from Italy.
Review excerpt: While service at Esterre is as polished as you’d expect at a hotel of this caliber, there is none of the fuss associated with the highest level of Michelin-starred restaurants.
Review excerpt: La Coquina, a cheerful, casual Spanish cerveceria (beer tavern), boasts plenty of comfy chairs, many with spectacular cityscape vistas, so you’re likely to be seated before your legs give out.
Review excerpt: Called Equal, this is the latest project by master patissier Yuichi Goto.
Review excerpt: On any given day, Lees Bread offers around 20 different varieties, most baked with organic Japanese flours and ancient grains, like kamut and spelt, sourced from farmers in Iwate and Hokkaido prefectures.
Review excerpt: Fantin is at the top of his game. And that — along with the superb setting, the elegant dining room overlooking Ginza’s central boulevard, the premium wine list and the smooth-as-silk service — is what has made Il Ristorante so special and ...
Review excerpt: Visitors can enjoy a view of the sea with the side of pizza at Kanagawa's Il Veliero. Visitors can choose from half a dozen pizzas to choose from, ranging from a simple but well-constructed Marinara (¥1,250) to the house-special seafood Pizza Veliero ...
Review excerpt: "It's all about the relationship between the food and the natural environment in which it is grown," says chef Kazuhiro Matsuki who is practicing "satoyama gastronomy," a form of farm-to-table cooking at Shizuoka's Bio-S.
Review excerpt: Ebisu's Frau Krumm, started by retired tennis star Kimiko Date, focuses on German bread and pastries, along with a mix of French and Japanese products.
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