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Hace 5 días · NYC's best restaurants include casual spots, fine dining destinations, and all the best places in town to eat and drink
- 38 B&H Dairy
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- Clinton St. Baking Company
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- Sugar Hill Creamery
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- Sofreh
Chef Nasim Alikhani’s debut first opened in 2018 and quickly...
- 38 B&H Dairy
Hace 4 días · As the Los Angeles dining scene heats up, one Taiwanese-American restaurant is scorching a path to international acclaim. Kato, led by chef Jon Yao, has been named winner of the Resy One To Watch Award as part of The World’s 50 Best Restaurants 2024, reflecting its young team’s distinctive story-telling ability.
Hace 4 días · For the first time in more than a decade, the World's 50 Best Restaurants will recognize a Los Angeles restaurant with an award.
Hace 3 días · 3529 Reviews. MXN500 and over. Mexican. Top Tags: Good for special occasions. Charming. Hot spot. Rosetta is located in a large mansion in Mexico City’s Roma neighborhood. Its cuisine is rooted in a profound respect for Mexican ingredients and distinguished for its innovative combinations.
- (3.1K)
- (555) 533-7804
- Colima #166 Col. Roma, México, Mexico, CDMX
- Yes
Hace 4 días · It’s not quite an official prize but we finally feel a bit seen: The annual World’s 50 Best Restaurants list just announced that Kato, the omakase-style Taiwanese restaurant at Row DTLA in...
Hace 4 días · Los Angeles-based restaurant Kato is named as the recipient of the Resy One To Watch Award 2024 from The World’s 50 Best Restaurants Taiwanese-American chef Yao first opened Kato in 2016 in a non-descript West LA strip mall, serving a tasting menu spanning Asian-American cuisine, heavily influenced by his mother’s Taiwanese cooking.
Hace 2 días · Die Auszeichnung geht an ein Restaurant in Los Angeles. Das in Los Angeles gelegene Restaurant Kato, das von Küchenchef Jon Yao und Sommelier und Geschäftsführer Ryan Bailey geleitet wird, wurde am 8. Mai 2024 von The World’s 50 Best Restaurants mit dem Resy One To Watch Award 2024 ausgezeichnet. „Kato begeistert die Gäste mit einer ...
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