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Although it’s located inside the members-only Soho Beach House, this restaurant and its tropical courtyard are open to the public. Italian-born Sergio Sigala uses his wood-burning pizza oven to make small, football-shaped pies with toppings like goat cheese and black truffle.
Sugarcane Raw Bar Grill (pictured) At this Latin restaurant with an 850-square-foot outdoor terrace, chef Timon Balloo (an F&W People’s Best New Chef 2011 nominee) juxtaposes unlikely ingredients to create phenomenal dishes like scallop crudo with apple, truffle and jalapeño.