• Alaskan king crab is served strewn with trout roe, mint, and petals and seems to float on a clear sugar 'tuile.' Photograph by Derek Richmond.



    This haute hotspot from chef Curtis Duffy recently became one of only a dozen restaurants in the country to earn the coveted three-star distinction from the prestigious Michelin Guide. Score a seat and you’ll see that wow-factor is evident in every course of Duffy’s elaborate tasting menus, from sunchokes with concord grape, beluga lentil, and nasturtium to Alaskan king crab with kalamansi, cucumber, and lemon mint.