An extensive sake bar is the main draw at Umi Nom, a new southeast
Asian-focused restaurant in Brooklyn by Kuma Inn's King Phojanakong. A small
plates menu includes BBQ ribs with garlic, ginger and lemongrass,
grilled beef patties with house pickles, and pan roasted salmon. And
while the weather is still warm, think about hunkering down with
something from the noodle bar outside in the garden. 433
Dekalb Ave., Brooklyn, New York, 718.789.8806, uminom.com.
Want to eat alongside works of
art while in San Diego? Try the Sculpture Court Café at SDMA. Premiere caterer Guiseppe Cuiffa's got the perfect fixings for
a picnic—think salami plates, crispy pizzas, specialty cocktails and
wine by the glass. But this isn't your normal museum fare. Bites like the Mexican papaya salad will convince you the art's right on your plate. 1450 El Prado, San Diego, 619.702.6373, sdmart.org.
 Get your chopsticks ready. Philippe Chow debuts an outpost of his eponymous sophisticated Chinese restaurant on the west coast this month (Miami is pictured). Try his signature sweet and sour Nine Seasons spicy prawns and his chicken satay prepared in cream sauce. The Shanghai Philippe, an elderflower cordial with muddled fresh strawberries, stoli strawberry, and Champagne, will keep you berry happy. Chop, chop. 8284 Melrose Ave., West Hollywood, 323.951.1100, philippechow.com.
–Ket Lamb, JuliB
 Forget dinner and a movie. Make a date to sidle up to the newest location of The Chocolate Bar. Similar to its Decatur, Georgia location (pictured), the new dessert café and bar in Atlanta's Castleberry is churning out a menu of innovative saccharine creations like Oreos and Milk, a stacked concoction of dark chocolate soufflés, white chocolate ganache and milk sorbet. Created with the help of a couple of former Seeger's Restaurant chefs, the menu is more than a hill of cocoa beans, with options featuring fruits and other seasonal offerings. Try the warm blackberries with yogurt sorbet and citrus-thyme broth, or the sautéed figs with angel food cake. And if by the end of the evening you or your loved one is suffering from a sugar overdose, fear not: The bar also offers a savory assortment of gourmet cheese plates, bar snacks, coffees and teas, and a full bar. Cocktails will include Tiramisu Martinis with mascarpone mousse, Grapefruit Margaritas with rosemary honey, and Elderflower Caipirinhas. 253 Trinity Ave., Atlanta, 404.880.0809, thechocolatebardecatur.com. –Katie Bernstein, JuliB
Proof you can't keep a great chef down? Gemini Bistro comes from toque-about-Chitown Jason Paskewitz, who's taken the demise of the lavish Jackson Park Grill and channeled it into this casual neighborhood joint, where he riffs on American classics while adding plenty of French, Spanish and Italian influences. The result? Duck confit nachos, pan-roasted cod with Merguez sausage and a stellar Maine lobster roll. 937 N. Damen Ave., Chicago, 773.489.0302, geminibistrochicago.com. –JuliB
Photo: Gemini Bistro.
 Bored with the usual Cosmopolitans and Apple Martinis? Leave it to
Sirén, Se San Diego Hotel's 7,000-square-foot rooftop pool bar and
lounge, to come up with the latest in edible cocktails. Guests can take
in the cirque-style entertainment and sample molecular cocktails like
the Ravioli Raspberry Capecod, which is made up of a red sphere
(cranberry with a splash of Sprite) and a white sphere (raspberry vodka
with a splash of triple sec). Or indulge in the Molecular Margarita,
which is served with a "caviar" of triple sec with a splash of Sprite.
1047 5th Ave., San Diego, 619.515.3000, sesandiego.com.
 He's the favorite juice man of toute Paris, and he's been winning over the French with his smooth smoothies over in the gritty but hip Rue Lucien Sampaix. And now Bob has opened Kitchen to serve some eats to go with his elixirs. Bob (who's really ex-pat Marc Grossman) opened Kitchen as an extension to his famed juice bar. The organic restaurant serves simple, fresh ingredients that are made into veggie stews, heavenly banana pancakes and soon-to-be legendary muffins. But don't fret: Bob's Kitchen will still serve all the smoothies, juices and delicious concoctions that the Juice Bar is known for, all in a sparse, clean setting. And seeing as Grossman is a nice Jewish boy from New York, expect the branché Marais crowd to linger at the communal tables. 74 Rue des Gravilliers, Paris, 09.52.55.11.66, bobsjuicebar.com.
–JuliB
Chef John Tesar is launching Tesar's, a modern steak and earth-easy seafood fine-dining destination in The Woodlands, Texas. He says his focus is modern gastronomy, or "thoughtful" cuisine that employs organically grown and sustainable ingredients with zero waste. Expect four types of Kobe beef and several choices of whole fish. The outdoor burger bar, meanwhile, will feature grass- or grain-fed beef and hand-cut fries. 1701 Lake Robbins Dr., The Woodlands, Texas, 281.465.0700, tesars.com.
–Jenny Wang, JuliB
Photo: Tesar's Modern Steak & Seafood.
Those looking to avoid tourists might want to stay away from The Pancake Bakery in Amsterdam, but then they'd be missing out. Big time. Forget what you know about a short or tall stack; these pancakes are larger than crêpes and filled with everything from chocolate and bananas to smoked salmon and chive crème fraîche. Consider this the ultimate hangover food—slightly crispy on the outside but heavenly decadent on the inside. No trip to Amsterdam is complete without a stop here. Prinsengracht 191, Amsterdam, 31.02.625.1333, pancake.nl. –JuliB
The soul food at Harlem's Gospel Uptown comes from Kenneth Collins, and as good as his takes on the classics are (lemongrass chicken sandwiches with black eyed pea salad, sweet potato ravioli), food is not the only attraction. Live jazz, hip-hop, blues and soul are also on the roster. 2110 7th Ave., Manhattan, 212.280.2110, gospeluptown.com. –Fabiana Santana, JuliB
You don't sip unless you can sit. Lucky for you, Sea Salt Lounge, an offshoot of the Berkeley, California hot spot, debuts this month. Cozy up in one of the sultry booths and enjoy late-night oysters or cocktails with demure monikers like Tea Thyme (a mix of Bombay gin, house-made tea syrup, lemon juice and thyme) and The Second Wind (espresso included). 2512 San Pablo Ave., Berkeley, California, 510.883.1720, seasaltrestaurant.com. –Candace Abbott, JuliB
The grilled tuna collar at Sea Salt Lounge. Photo: Sea Salt Lounge.
 Aqua, a new, 17,000-square-foot hot spot near London's Oxford Circus, is a great choice for the indecisive stomach. Dine on Spanish cuisine in its Aqua Nueva space, or sample sushi and sumibiyaki charcoal grill at Aqua Kyoto. And if you really can't decide, sink a drink while you think at the in-house bar, Aqua Spirit. 240 Regent St., London, 020.7478.0540. –Jo Aspin, JuliB
Take in the action at the fish auction, learn ancient and modern fishing methods, and sample seafood offerings from local fish markets and restaurants at the Hawaii Fishing and Seafood Festival. This celebration of everything seafood attracts more than 20,000 people each year. October 11. Pier 38, Honolulu Fishing Village, 808.265.4962, fishtoday.org.
–Lianne Bidal Thompson, Modern Luxury Magazines
Photo: Pacific Islands Fisheries Group.
It'll be a long-awaited melding of celebrity minds when DC-based chef/partners Kaz Okochi (Kaz Sushi) and Richard Sandoval (Zengo, La Sandia) unveil new Latin/Asian hot spot Masa 14 there later this month. At the helm will be Antonio Burrell (formerly of Commonwealth Gastropub), who will offer a homey kitchen experience with an open wood/brick grill, as well as a late-night menu. 1825 14th St. NW, Washington DC, 202.328.1414, masa14.com.
–McLean Robbins, JuliB
Photo: Masa 14.
 It's time to get acquainted with San Francisco's Starbelly, a new Cali-comfort eatery that proudly calls the city's Castro neighborhood home. Cardboard fixtures and natural hues like asparagus and tangerine set the tone for the laid-back vibe. After a few herb-based cocktails (fancy a house-made Pimms?), dine on selections from culinary vet Adam Timney—think popcorn clams with Old Bay remoulade or spicy sausage-stuffed sage leaves for starters, followed by Mt. Tam Pale Ale-braised lamb cheeks, white grits with Gruyère and roasted porchetta. And for a sweet finish? Try the lavender pot de crème with shortbread sugar cubes. 3583 16th St., San Francisco, 415.252.7200, starbellysf.com.
–Candace Abbott, JuliB
 Sample a new kind of comfort-meets-ethnic cuisine at London's Le Provence, a recently opened dining destination specializing in Southern French cooking from restaurateur John McClements (Tagine, A Taste of McClements). The quaint 40-seater eschews atmospheric frills in favor of good honest food; décor includes simple elements like checkered-tile floors and earth-toned walls. Order from one (or both!) menus, the main being an à la carte array of seafood-heavy plates like oh-so-French vichyssoise and bouillabaisse, along with risotto and sea urchin; the other, an assortment of small plates for the tapas-loving crowd. Pass around the mini steak tartare and the squid and chips, but keep the foie gras ice cream all to yourself. Bye-bye, bangers and mash. 7 White Hart Ln., London, 020.8878.4092, leprovence.co.uk.
 The
most important meal of the day is now getting the culinary love it
deserves thanks to Jam, a quaint spot in Chicago's Ukranian Village that puts the spotlight on breakfast. And with
chef Jeffrey Mauro (Charlie Trotter's, North Pond) in charge of the
open kitchen, expect inventive dishes like scrambled eggs with braised
pork cheeks and malted custard French toast. Looks like there's good reason to be a
morning person after all. 937 N. Damen Ave., Chicago,
773.489.0302, jamrestaurant.com.
 The brothers behind West Village pub Wilfie & Nell have expanded their family business all the way to Queens with the opening of Sweet Afton. Expect the same laid-back vibe there as with its Manhattan sibling, but with the addition of exposed brick, reclaimed wood, brown-leather banquettes and a menu that goes beyond booze. Eats from PJ Calapa (of Nobu 57) are made from locally sourced ingredients like meat from Pat LaFrieda and Butchers Block, cheese from Murray's and pickles from Bob McClure in Brooklyn. Even the bread is local (from Rollo Mio in Maspeth). Calapa combines these components to create tasty treats like Irish sausage rolls, beer-battered fried pickles and Irish-cheddar-topped burgers. Wash it all down with a selection from the spot's 10 rotating draft picks, a dirty Martini made with pickle juice in lieu of olive brine, or a vodka sweet tea infused with honey ginger syrup. 30-09 34th St., Astoria, New York, 718.777.2570, sweetaftonbar.com.
–Fabiana Santana, JuliB
 A clever host knows that keeping a well-stocked bar is only half the job. While Champagne may be a trustworthy party starter, add an ounce of gin, a splash of homemade sweet and sour and a brandy-soaked cherry and that bland bubbly is instantly upgraded to a classic French 75 cocktail. If you've been relying on your local mixologists to create these inventive libations, pick up Maria C. Hunt's The Bubbly Bar: Champagne and Sparkling Wine Cocktails for Every Occasion ($17). While some may reserve Champagne for celebratory toasts, Hunt's new recipe book encourages a fresh take on the effervescent refreshment. And even if you insist on keeping your sparkling wine pure, Hunt's homemade mixer recipes ensure you'll never commit the number one sin of purchasing that most unnecessary Margarita mix. Available at amazon.com.
–Anna Tran, Modern Luxury Magazines
 Grab your flamenco skirt and head to the Lone Star State, because a
little piece of Spain just landed in the Dallas suburb of Richardson, Texas. Visions of skirt steak, Valencia-style paella, chorizo, shrimp, chicken and clams will
dance in your head after dining at The Barcelona Connection, where chef
Vernon Morales (of nearby hot spot Sangria, by way of Spain) really knows his tapas. The menu
oozes with bites from Madrid, Cadiz and Barcelona. Olé! 2301
Performance Dr., Richardson, Texas, 972.664.9219.
 Frank Imbarlina (best-known as the guy behind New Jersey's Brass Monkey) brings his all-natural bistro burgers to Miami with The Urbanite Bistro. Located just steps away from local favorites like Vagabond and Karu & Y, Urbanite is serving late-night munchies as well as lunch and dinner for the daytime set. Also on the menu: a rotating art gallery to showcase the work of local artists. 62 NE 14th St., Miami, 305.374.0662, urbanitebistro.com.
–Alcione Gonzalez, JuliB
 When it comes to his morning high, Chad Bowker "[doesn't] subscribe to the buzzwords: fair trade, organic, dark roast—these words have ideas attached to them the way O.C. makes people think of the TV show." The 24-year-old Boeing financial business analyst was complaining about the Starbucks-ization of coffee shops when the idea sparked to begin Gospel Swamp Coffee Roasters. Headquartered in his Fountain Valley, California garage, the six-month old online venture is grounded in grassroots ideals. Even the moniker, Gospel Swamp (the name preachers gave to the land between his hometown and nearby Santa Ana in the early 1900s), is a reminder to serve the community. "My goal is to produce quality coffee and make people think about why they go to Starbucks," he says. "It's more about the beans and the process than your Crate & Barrel equipment." Coffee isn't perishable, but Bowker prefers to treat the beans as if they were by roasting to order. But before you can pigeonhole him as a coffee snob, he's quick to clarify his humble beginnings: "My dad used to add hot chocolate mix to coffee and call it gourmet. I go with what tastes better. If that means grinding beans before each cup, why not?" gospelswampcoffee.com.
–Stefanie Phan, Modern Luxury Magazines Photo by Tyler Gype.
 Think fall always brings cooler temps? It's about to get much hotter in Houston with the upcoming arrival of the city's ninth annual Hot Sauce Festival. An array of fiery foods like chipotle, marinades, salsa and other spicy products will abound for caliente cravers to sample. Expect entertainment, contests, prizes and giveaways, plus activities for children, who are sure to get a kick out of it. September 19-20. Stafford Centre, 10505 Cash Rd., Houston, 281.558.3518, houstonhotsauce.com.
–Larina Chen, JuliB
Photo: Houston Hot Sauce Festival.
 What do you get when you combine Chicago's Old Town cool with the glamour and sophistication of a supper club? A spot that speaks volumes all on its own. Case in point? Windy City restaurant king Jerry Kleiner's new 33 Club. Inside, you'll find Kleiner's signature eclectic style, with a touch of society glam: think mosaic herringbone floors, grand staircases, and high mahogany ceilings inspired by old European hotels. A giant, antique-filled mahogany and glass wall separates the front bar (where bacon popcorn is served) from the back dining room, and a 12-foot painting, unique drawings and photos from Kleiner's collection populate the walls. On the menu are cutting-edge versions of classic American fare like Maine lobster stuffed with chicken breast and whitefish fillet. And for dessert? Try a thick, juicy slice of homemade blueberry pie. 1419 N. Wells St., Chicago, 312.664.1419.
 If you're anywhere near Dallas and your favorite type of food can be summed up in just three letters, then you're in luck. The city's hip boutique Belmont Hotel is about to get a little hotter this month with the opening of Smoke, a new spot for BBQ devotees to be headed up by chef Tim Byres, along with local restaurateurs Chris Zielke and Christopher Jeffers. In the ancient tradition of man and fire (thanks, Prometheus), Smoke will specialize in wood-fired cooking and smoked meats, plus some fresh, homegrown veggies thrown in for good measure. Locally sourced goods are high on this trio's agenda. And it all starts with the kitchen's 10-foot barbecue pit. Open from breakfast on, the eatery will boast such delicacies as house cold-smoked bacon, sausage and ham. Rounding out the good ol' American fare will be choices like potato salad, homemade pickles and smoked chicken. Because where there's smoke, there's something good to eat. 901 Fort Worth Ave., Dallas, 214.393.2300, belmontdallas.com.
–Toni Kervina, JuliB
 Missed out on that semester abroad? Study up on the language of love at La Jolla, California's French 101, where über-experienced proprietors put the taste of Paris into every petit four. Didier Pellerud and Jacques Pautrat both came to the toque by way of family bakeries in France. By the age of 15, each was cranking out croissants with ease. DP opened L'Auberge Del Mar (in Del Mar, California, natch) and JP did time at the Rainbow Room in New York. You could say they're a worldly couple of cooks, but really it's all about France. The proof is in the patisserie, though you'll also marvel at the seafood quiche. And since these two have done baguettes, bundts and beyond, they're ready for an all-out experience. Expect live entertainment, as well as full-fledged breakfast, lunch, dinner and cocktail menus at this new La Jolla classic. You might want to take notes. 909 Prospect St., La Jolla, 858.454.8801, french101sandiego.com.
 Located in what was once the storage room of Kurt Gutenbrunner's notable New York restaurant Wallsé is his new wine bar, The Upholstery Store. Take a seat at the snug spot's narrow bar, which features steel stools and an exposed brick wall where wine bottles are displayed on carved-out shelves. Or make your way to the back and round the corner to find more seating in the form of a small communal table surrounded by a wooden banquette. For the moment, Gutenbrunner is serving wine-friendly bites including meats, cheeses and olives to complement his 35-plus list of pours from around the world. Miss some of Wallsé's slow-cooked lobster and spaetzle? Be nice and you might just get a plate from next door. And while credit cards and reservations aren't accepted, regular customers have the option to open a house account. 713 Washington St., Manhattan, wallserestaurant.com.
 It's a big name to live up to, but the pros behind Elate in Chicago's River North are up to the challenge. Grab a spot at the zigzag-shaped bar (which lets you cozy up to the bartender and your organic cocktail) and check out the place's rustic-industrial look: think bronze chandeliers, antique mirrors and distressed concrete floors. Guests seated at the communal table can take a closer look at the wine wall while making new friends over shareable dinner plates of warm olives and hibachi chicken wings from chef Randal Jacobs, who's a big fan of using local ingredients for his contemporary American cuisine. Case in point: the housemade country pâté, served with an organic farm egg. Or start the day (after a night at the adjoining Hotel Felix, perhaps?) with crème brûlée pancakes and prepare for prime people-watching through the floor-to-ceiling windows. 111 W. Huron St., Chicago, 312.202.9900, elatechicago.com.
–Lisa Shames, JuliB
 Paris' Emporio Armani Caffe is so authentically Milanese, you may think you're on the Via Montenapoleone. But make no mistake, you are definitely in the heart of the St. Germain. Designed by Christian Liaigre, the café's décor complements the tone of Armani's clothes (yes, that Armani—the fashion house is behind the venture) with a muted color palette and a low-key, sexy vibe. Classic antipasti, spaghetti pomodoro basilico and risotto with shaved white truffles are just the kind of Italian comfort food you would expect from this don of design. 149 Blvd. St. Germain, Paris, 01.45.48.62.15.
 Paging Bravo! William Bradley's time in the lights is now. He recently became the only Southern California chef to be anointed with both the AAA Five-Diamond Award and the Mobil Five-Star Award for his contributions to the mouth. The brainy charmer's kitchen at the San Diego-based Grand Del Mar's Addison restaurant is a sanctuary—not a single knife or shallot out of place. This obsessive attention to detail shows in his food, as well: think clean, perfectly separated tastes of wild leek vichyssoise with bacon crémeux, brioche and fennel pollen. But a recent trip to the motherland loosened his approach, which should make the next several months at Addison a whole new adventure. "In the beginning, I was so worried about presentation. It had to be perfect," he explains. "Then I went to France and had a coming to God. It's the simplest food. It's all about the taste—a motion up is a motion down." thegranddelmar.com.
 In the words of a certain famous frog, it's not easy being green—at least, not all the time. Luckily for those living in or traveling to Atlanta, chef Betsy Pitts has opened Urban PL8 to keep residents' and visitors' eco-friendly eating on track with a daily changing menu based on the freshest local ingredients that can possibly be purchased. Pitts has focuses on healthy entrées like seared diver scallops with sweet corn and shiitake mushrooms, and chicken salad with turkey bacon, capers and white truffle aïoli, as well as popular sandwiches like the grilled aged cheddar with heirloom tomatoes. The modern space is loft-like, with high ceilings, an open kitchen and a full bar featuring local brews, boutique wines and signature cocktails comprised of locally grown fruit, herbs and organic liquor. Desserts are homemade and feature fresh berries, too. 1082 Huff Rd., Atlanta, 404.367.0312, urbanpl8.com.
–Leslie Chen, JuliB Betsy Pitts. Photo: Urban PL8.
 As the wine maestro for Daniel Boulud's award-winning eateries, Daniel Johnnes has built a name while pouring and tasting the best that the wine world has to offer. And now he's getting into the winemaking game. Johnnes has just released his first Pinot Noir bottlings under his own label, Johnnes and Company. In the lineup? Two Burgundy-style Pinots from Oregon's Willamette Valley and a third from the much-applauded European grapes of Gevrey-Chambertin. These new domestic vinos hail from a biodynamic vineyard, with one crafted from de-stemmed grapes, and the second built from whole clusters. So what do they taste like? The first spicy treat is dry and fruity, but succeeds with tantalizingly soft tannins, while the second offers classic, floral flavors (lighter but no less winning). The third Pinot (the European one) is delicate, but earthy enough. Think of it as a wine for the here and now. Are these four-star reds, you ask? You be the judge. Indulge your palate with a three-pack ($165–$195), available at johnnesandcompany.com.
–Sherry Jo Williams, JuliB
 Many restaurants opt for cryptic one-word names that don't tell you anything about the food. But there's no mincing words at Miami's Burger & Beer Joint, which serves gourmet burgers and ice-cold brews in its exposed brick dining room/sports bar/lounge. Sample such interestingly named options as the Fly Like an Eagle (an homage to Thanksgiving) or the Stairway to Heaven, made with Kobe beef, black truffle demi and seared foie gras. Or try your hand at creating your own burger by choosing the size of the patty, type of meat and toppings. The menu is crafted by Nobu's exec chef, Carlos Barillas, so you know there are no wrong combos. And about the second half of the restaurant's name? Suffice it to say that it might take more than a few visits to try all of the 99 beers available—and that's not even getting into the old-fashioned fountain soda and spiked milkshakes. 1766 Bay Rd., Miami, 305.672.3287, burgernbeerjoint.com.
 Mere months after closing his famed Farrah Olivia restaurant, Iron Chef America alum Morou Outtara has opened his newest DC-area dining destination, Kora. Despite Morou's Ivory Coast roots, this venture takes inspiration from casual, hearty Italian dishes. Dine in comfort and style under soaring glass windows and plush gray booths in the oversized space, located in the heart of Crystal City, Virginia. And the eats? Expect dishes like rustic pizzas, eggplant parmigiana and lobster ravioli, plus a menu of refreshing vinos. In a rush? Try the Kora2Go takeout dishes—think BLT pizza and chicken panini sandwiches. 2250B Crystal Dr., Crystal City, Virginia, 571.431.70090, korarestaurant.com.
 It's not easy being a raw-food caterer in L.A., even given the local growth of oven-averse gastro meccas like Rawesome in Venice and Leaf in West Hollywood. Clients, after all, still have limits. "Kale doesn't go over very well," admits Amanda Brown, 27. Adds Diva Dompé, 22, Brown's partner in Crops and Rawbers: "Durian is tough, too." The pair have been on the front lines of next-frontier ingredients for the past year, having stormed the supping sector with a series of gigs, from noise-rock shows in downtown L.A. to a sample sale in a Culver City warehouse. Menu staples include veggie lasagna with cashew cheese and tacos stuffed with marinated oyster mushrooms. The biz started as a larkish sideline to the duo's buzzed-about psych-folk band Pocahaunted, which has opened for Sonic Youth and is currently touring Europe, but it's since taken on a larger, movement-pushing purpose. "People think of raw-foodism as an isolating thing—a lifestyle that often forces you to separate from others socially—and it doesn't have to be that way," says Brown. "When we cater these events, everyone, no matter what their diet, can eat together."
 Atlanta-based master chocolatier Kristin Hard has been busy in her haute chocolate lab concocting her most ambitious delicacy to date, The Love Bar. Instead of containing standard couverture (as in pre-made chocolate from large suppliers), this glossy new slab of dusky brilliance is crafted from hand-ground, hand-roasted, ultra-premium Ecuadorian Criollo beans—making Hard the U.S.'s first female bean-to-bar, small-batch chocolatier. Inspired by the exotic and healthful pleasures of wickedly dark chocolate, The Love Bar comes with a certificate of authenticity detailing origin and freshness date. Hard is also using the same couverture to create her sensual truffles, ice creams, cocoa and other boutique treats. Everything is made in limited quantities, but Hard expects a new batch of beans soon and more love to follow. Available at Cacao Atlanta, 312C N. Highland Ave. NE, Atlanta, 404.221.2626, cacaoatlanta.com.
 Get cozy at San Francisco's newly renovated Metro Café (formerly Metro Kathmandu), where two Jacques of the culinary trade—Rousseau and Manuera—have come together to deliver unpretentious, California-style bites in the French tradition. Parisian chef Rousseau pleases palates with fresh, seasonally evolving eats (think pan-sautéed hanger steak with Pinot Noir red onion compote or black cod demi-sel and grilled heirloom tomato), plus crafty cocktails and an ultra-worldly wine list. The interiors, meanwhile, are awash in warm hues of tangerine and red, with a mirror mosaic and bright chandeliers adding a dash of exoticism. Or, if you're happier in nature, take your tomato picante mussels to the patio. 311 Divisadero St., San Francisco, 415.552.0903, metrocafe311.com.
 Last fall, Sharlena Fong—the breakout pastry chef at downtown L.A.'s year-old Nickel Diner—had us at the first bite of her maple-glazed bacon donut. Now, Nickel owners Monica May and Kristen Trattner are planning to convert Banquette (May's nearby café/wine bar) into a Fong-focused bakery—a big turnover for the classically trained pastry chef, who has worked in the kitchens of Danny Meyer, Thomas Keller and Joachim Splichal, and has since made her name with an up-market menu of reimagined down-home desserts. (Think Ding Dongs with vanilla buttercream and Pop-Tarts with homemade jam, as well as nostalgia-minded gut adjusters like a S'mores Cake covered in blowtorched-at-the-table meringue and a Salt Peanut cake of devil's food, peanut butter and potato chips.) "Moving to California, I thought I'd be doing more sugar-free and healthier desserts," says the 32-year-old New York native. That's OK, though: "Comfort food is something I've always wanted to be more involved in." 5cdiner.com/sharlena.html.
 Hot on the heels of his ever-popular London spots Boundary and Albion, the supposedly retired Sir Terence Conran now brings a new dining destination, Lutyens, to town. What's it made of? A large bar and charcuterie counter, a restaurant, a crustacean and sushi bar, a members' club, four private dining rooms and a wine cellar. Head chef David Burke offers classic French cuisine peppered with a touch of his Irish upbringing. Dine in the 1939 building (originally designed by architect Sir Edwin Lutyens), to which Conran has added Art Deco furniture and paintings from his private collection. 85 Fleet St., London, 020.7583.8385, lutyens-restaurant.com.
 After closing its doors in fall 2006, the Blue Parrot is now back in action in East Hampton.
For the past several years, there hasn't been anything quite like this Casablanca-esque gin joint (and its famous mason-jar Margaritas) for the surfers, fishermen and bold-faced names in the area. Still missing at the new incarnation (this time run by managing partner Andrew Chapman) are the fancy frills, wide-range menu and decadent amenities. But the new Parrot will continue to dish out Tex-Mex favorites like chipotle guacamole, albondigas and, of course, soft tacos amid the beach boards tacked to the walls. 33A Main St., East Hampton, 631.329.2583, blueparroteasthampton.com.
–Jaime Felber, JuliB
Photo: The Blue Parrot.
 The poolside grill is on full throttle for summer soirées, but increasingly we're noticing a heavy barbecue vibe in Southern California restaurants, too! The down-home delicious ribs and Southern gourmet influence of Memphis Café are now available at the beach (1142 Manhattan Ave., Manhattan Beach, 310.545.5405). And though the gumbo at Memphis at the Santora (201 N. Broadway, Santa Ana, 714.564.1064) will always be a favorite, make sure to head down the street to the original Burrell's Bar-B-Que (304 N. Hesperian St., Santa Ana, 714.547.7441) as well. In Tustin, Lucille’s (2550 Park Ave., Tustin, 714.259.1227) serves up slow-cooked ribs drenched in homemade sauce. For the best pulled-pork sandwich, head to Scottie’s Smokehouse BBQ (129 E. Collins Ave., Orange, 714.997.3844). And in the same 'hood, get melt-in-your-mouth meat at the latest outpost of The Beach Pit BBQ. (Be sure to order an extra side of the Pit's signature smoky and tangy sauce!) But if one sauce doesn't suit your fancy, Iron Chef America's Cat Cora serves up barbecue—with an accompanying array of drool-worthy dips and drizzles—at her CCQ at Macy's Signature Kitchen at South Coast Plaza (3333 Bristol St., Costa Mesa, 800.782.8888).
 Laurence Jossel didn't grow up eating goat stewed in dried chilies or lamb steamed in banana leaves, and he didn't learn to cook those dishes at La Folie or The Ritz-Carlton, San Francisco or Chez Nous or even Chow—just a handful of the kitchens he's worked in over the course of his 26-year career. It wasn't until 2006, when Jossel opened Nopa, a San Francisco restaurant famous for its grass-fed-beef burger and long waits lubricated with Pisco Sours and Sazeracs, that he fell in love with the traditional Mexican food prepared for staff meals by two of his line cooks, José Ramos and Gonzalo Guzman. "One day," Jossel recalls, "I was describing a dish made with nopales, only the cactus pads were very small, so I called them nopalitos. As soon as I said the word, I knew we had to open a Mexican restaurant." The biggest difference between the two eateries, says Jossel, is not so much what's on the menu as the emotional impact of what's being served. "I love the food at Nopa," he says, "but it's not necessarily a taste memory for people. The food at Nopalito has a cultural context that makes it more powerful." nopalitosf.com.
 Location No. 5 of Jamie Oliver's Jamie's Italian pops up in London's Canary Wharf this month. The deal? Casual Italian food based on Oliver's cookbooks and centered around great ingredients and reasonable prices. Bread is baked daily by artisan bakers, and dry-cured salami is shipped straight from Milan. Try the ravioli caramelle, stuffed with pumpkin and ricotta cheese and served with breadcrumbs, Parmesan and rosemary sauce. Or, for something more indulgent, opt for the truffle tagliatelle, topped with finely shaved wild black truffles and folded with butter, Parmesan and nutmeg. 2 Churchill Pl., London, 020.3002.5252, jamieoliver.com.
 Truly great Mexican restaurants are shockingly difficult to find in Los Angeles, but the place that always gets it right—from the green corn tamales to the crispy Mexican sugar cookies—is Mary Sue Milliken and Susan Feniger's raucous Border Grill. And if you want to know what perfect ceviche tastes like, order the shrimp version with cucumber, jalapeño, tomato and citrus. 1445 4th St., Santa Monica, California, 310.451.1655, bordergrill.com.
Border Grill's green corn tamales. Photo: Border Grill.
 Ready for something devilishly good? How about Something Sweet? The Washington DC-based confectionery hearkens back to the sweets-dealing shoppes of yesteryear with old-fashioned milkshakes, brownies and sundaes, plus a full toppings bar that will have you rocking like it's 1959. But the crème de la crème? That would be the cupcakes, of course. Choose from colorfully frosted and besprinkled varieties like coffee buttercream, German chocolate and carrot cake (flavors change daily), then cap things off with a cup of joe and a biscotti. 3706 Macomb St. NW, Washington DC, 202.364.2525, somethingsweetdc.com.
 You've heard of gastropubs. The newest drink-slash-food fusion? Gastro-lounges, like The Red Canary in Chicago's River West neighborhood. With its 1920s bordello-meets-Victorian vibe, the 6,000-square-foot, two-level space features white leather barstools, huge crystal chandeliers, plush damask booths and bright red walls, all setting the scene for classic cocktails like Manhattans and Sidecars. Beer lovers, meanwhile, will appreciate the tableside 5-liter kegs. And don't miss out on small plates like house-cut fries with truffle pesto and short rib on garlic brioche. The tree-filled patio is sure to be a hit on warmer nights. And on weekend mornings? Sip your way through the bottomless Bloody Marys and mimosas for brunch. 695 N. Milwaukee Ave., Chicago, 312.846.1475, theredcanarychicago.com.
 The luxury suite Everland Hotel, on the roof of Paris' Palais de Tokyo, was so much the talk of the town last year that it was impossible to get a reservation. How do you top that? Check out Nomiya. The latest installation at the Palais de Tokyo, Nomiya is a 12-person-only micro restaurant built inside a striking glass-paneled box, where artist Laurent Grasso and innovative chef Gilles Stassart have pooled their talents (along with corporate sponsor Electrolux) to start Art Home, which creates unforgettable experiences around food. The menu changes daily, offering the lucky few a surprise at every seating. (And the breathtaking views aren't too bad, either.) Want a hint about the day's offerings? Visit the website for food clues like, "menu inspiration for day 22: chanterelle mushrooms and olives, feta cheese with olive compote." But you'd better hurry: Summer rezzies are already scarcer than Birkin bags. 13 Ave. President Wilson, Paris, art-home-electrolux.com.
 Whenever you're in L.A. and the craving hits—and it will—for a tower of ice-cold oysters, gigantic shrimp cocktail and a strong Bloody Mary, find the quickest route possible to Santa Monica's Anisette Brasserie. With superstar chef Alain Giraud running the kitchen, this French hot spot, around the corner from the famous farmers' market, recalls the belle époque splendor of Paris in the '20s. 225 Santa Monica Blvd., Santa Monica, 310.395.3200, anisettebrasserie.com.
 There's certainly no lack of south-of-the-border specialties in Orange County, California, but Sol Cocina offers a Baja bend on tradition. Executive chef Deborah Schneider (a James Beard award nominee) takes her cues from the street stands of Baja's beaches, using locally grown vegetables and conscious seafood and meat choices for a new spin. Sample a few Baja staples—think ocean-fresh cóctels, ceviches and aguachiles—while waiting for the streets to come to your plate in the form of Kobe beef carne asada tacos and Dorado shrimp tacos with sweet mango salsa. As for the atmosphere? Famed interior designer Thomas Schoos evokes the sea, sky and desert of Baja by mixing old-world Mexican motifs with a nuevo Latino blend of rich wood and raw materials. 251 E. Coast Hwy., Newport Beach, California, 949.675.9801, solcocina.com.
Photo: Sol Cocina.
 The Disneyfication of anything isn't good—unless, of course, it's Rachael Harriman. The 31-year-old chef de cuisine of Washington DC's soon-to-open South by Southwest restaurant (at the Mandarin Oriental hotel) has done a tour of duty that includes Napa Valley's The French Laundry and Manhattan's Per Se, among others, but she got her start ringing a cafeteria cash register at Epcot Center. "I wanted to go to the Disney College Program and heard if you signed up for food and beverage you were a shoo-in," says Harriman. "But I hated that post and my gig as the nut-cart girl, and so when the culinary interns left, I went for the kitchen." That summertime stint led Harriman to culinary school in Burlington, Vermont. This fall, her post at South by Southwest will represent a new kind of approachability for the Mandarin Oriental. Focusing on Southern-style cuisine with a neighborhood vibe, she will serve a tasty chicken-and-dumpling dish she and head chef Eric Ziebold perfected with signature style and down-home flavor. "We hope some guests will come to South by Southwest in shorts and flip flops," she says. Just like Disney? Not exactly.
Photo by Greg Powers and Audrey Crewe.
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