Restaurant No. 74 days agoMediterranean • المغرب
The dining room occupies the central atrium of a riad, and both riffs on and contrasts with the kaleidoscopic richness of traditional Moroccan décor. Read more
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The dining room occupies the central atrium of a riad, and both riffs on and contrasts with the kaleidoscopic richness of traditional Moroccan décor. Read more
The restaurant offers broad views of Victoria Harbour, jade place settings & gold wall accents that convey a traditional Chinese sense of luxury. Dishes of note include wok-seared cod & Wagyu beef. Read more
Guests can contemplate the riotous lights of the Portuguese colony turned casino-driven playground, while sampling dishes like Maine lobster with Malabar pepper sauce, white bean stew & baby spinach. Read more
Chef Mathias Dahlgren’s modern Nordic food follows the seasons, running to dishes like seared scallops with potato, clams and lemon, and vanilla ice cream with cloudberries and birch-sap sabayon. Read more
When Alain Ducasse took over the kitchen, in 2013, he simplified the table settings, ditching the ornate Limoges porcelain. Flowers were replaced with fruits and vegetables on wooden shingles. Read more
Les Haras is one of those rare places that offers both seriously good food and stunning décor—the kind of restaurant worth traveling for. Read more
The highly anticipated new restaurant from Gavin Kaysen, former chef de cuisine at New York's celebrated Café Boulud. Try the Citzen Kale, wood-grilled wild mushrooms, kale pesto and shaved pecorino. Read more
What began as a vegetarian restaurant may now offer meat, but rest assured, it’s ethically and impeccably sourced, be it organic chicken or elk sirloin. Read more
The ambitious menu here ventures beyond Italy, to the various lands lapped by the Mediterranean. Read more
Though “hipster” might be a misnomer, it lives up to its name with a global, fun-food menu filled with fatty, inexpensive and artfully wrought little dishes. Read more
Columbusites fed up with spaghetti and red sauce head to Basi Italia, one of the city’s most urbane and creative kitchens. Read more
Set in a historic industrial building downtown, Wolf’s Ridge is meat-centric even by gastropub standards, with a heavy-duty beer and cocktail program to match. Read more
Proof that farm-to-table doesn’t always equal sanctimony, this tiny, eclectic eatery uses all-local ingredients to fuel truly badass cooking. Read more
Chef Kevin Caskey’s Southern cooking honors Ohio traditions. Apple crostata is a vehicle for whipped Snowville Creamery cream; goetta subs for scrapple. Read more
If you’re looking for groovy small plates in the Momofuku mold, Juju, younger sibling of popular local Asian-fusion restaurant Jujube, is a great bet. Read more
Chef Ben Adams applies classical technique to ingredients from North Carolina’s Piedmont region, wowing guests in a small, serene dining room. Read more