Where to Go Next: The Year's 10 Best Openings

New York City

wd-50 Best dishes The space —Kate Krader

San Francisco

Piperade Best dishes The space —Michele Repine


Salt Best dishes The space —K.K.

Los Angeles

Bastide Best dishes The space —Brad Johnson


UpStairs on the Square Best dishes —Mat Schaffer


Pili.Pili Best dishes Bourride, fideuà, The space —Lisa Futterman


Solera It took a single trip to Barcelona to convince Tim McKee (an F&W Best New Chef 1997) and his business partner Josh Thoma that McKee's next restaurant should be Spanish. After many more trans-Atlantic journeys, they opened Solera with a selection of 40-plus tapas and more than three dozen sherries—one of the largest sherry lists in the U.S. Best dishes Cold-smoked cod with black-olive oil; pork ribs with spicy paprika sauce. The space The convivial front bar area has Gaudíesque blown-glass fixtures and a curved mosaic tapas bar; the dining rooms are more sedate (900 Hennepin Ave.; 612-338-0062). —K.K.


L'Atelier de Joël Robuchon Chef-of-the-century Joël Robuchon has reinvented the French restaurant, dispensing with everything from hard-to-get reservations (L'Atelier doesn't take any) to conventional tables and chairs (diners sit on oversize red stools at a round bar). While the restaurant serves some of Robuchon's most famous dishes, many of the newer items on the menu are heavily influenced by Spain. JR himself might wander by to see how you're enjoying your meal. Best dishes Robuchon's classic langoustines en papillote; among his new concoctions, gazpacho with crunchy golden croutons. The space Modernist black-and-red with the feel of a lively bistro (5 rue de Montalembert; 011-33-1-42-22-56-56). —Patricia Wells

Washington, D.C.

Zaytinya Washington has countless ethnic restaurants with good food but no style. Zaytinya offers something new: a light, pretty space with an excellent meze menu from chef José Andrés, an alumnus of Spain's seminal El Bulli, with dishes from Greece, Turkey and Lebanon. It's one of the only spots in town where debates revolve around fashion designers, not tax cuts. Best dishes Havuç köftesi, fritters made with carrots, apricots and pine nuts; light tzatziki, the cucumber-yogurt dip (701 Ninth St. NW; 202-638-0800). —Lily Barberio


Tom Aikens amuse bouche. Best dishes The space —Jessica Palmer
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