The Firsts

“Rules?” Achatz teased on his 2016 episode of Chef’s Table. “There are no rules.” The Alinea Group has consistently challenged itself to break down conventions at every level. After all, they’re named for a pilcrow, or the start of a new train of thought. This year, Alinea celebrates its 20th anniversary by taking a new pop-up on the road to Brooklyn, Miami, Beverly Hills, and more.

For the experience that will make you giddy. Whether it’s sucking the helium from an edible green-taffy balloon or biting into a piece of blueberry glass, a discernible joy can be felt throughout the dining room.

Lazy Bear recently marked a decade in the Mission by reimagining their space and approach to service. Gone is the communal model, replaced by individual tables. “We wanted to make it more refined, more luxurious, but still express the sense of fun that I think we bring to dining experiences,” Barzelay tells Eater. Billed as “the most fun fine dining experience in fine dining,” Lazy Bear has managed to evolve without sacrificing what made the restaurant so special in the first place: the shared connection between diners, chefs, and the service team. That is the magic of Lazy Bear.

For the palpable sense of place. Through fresh velvet horn seaweed, foraged onion blossoms, wild conifers, and button chanterelles, the Bay Area comes to life.

Over the past decade, Staplehouse, which is located in the Old Fourth Ward, has experimented with various iterations, serving tasting menus, pandemic-era takeout, and market goods. Most recently, they revived communal dinners reminiscent of the original supper club that started it all. “We wanted to take it back to the roots,” Chef Ryan Smith shared with Atlanta magazine. The team’s ever-changing five-course prix fixe reflects whimsical cooking and thoughtfully-sourced ingredients.

For the community spirit. Dine amongst strangers, try something new—like butter poached cabbage topped with sakebushi and caviar—and get swept away in the convivial experience.

Attributing the adage, ‘Build it, and they will come,’ Berdin and Bañagale didn’t just attract loyal diners to their restaurant—they helped shape Orlando’s culinary landscape. Their vision inspired a wave of chefs and local businesses, ultimately drawing Michelin’s attention and earning Kadence its first star in 2022. The couple recently told the Sentinel, “More competition makes better restaurants and a lot better choices for all of us.”

For approachable fine dining amplified by an eclectic playlist. Chat with the chefs while you throw back perfect bites of wreckfish nigiri and Junmai sparkling sake.

First, the community rallied behind the restaurant, then the rest of the country caught up. Spoon and Stable became a James Beard finalist for Best New Restaurant, while Food & Wine named it Restaurant of the Year in 2015. Over the years, Kaysen has proven to be a savvy entrepreneur, with the additions of Mara, Demi, Bellecour Bakery, and a slew of pop-ups, events, classes, and provisions.

For the combination of French techniques and Midwestern sensibilities. Think pressed rabbit terrine over grilled pan de cristal, like an open-faced sandwich, or perfectly cooked pot roast (a nod to Chef Gavin’s grandmother, Dorothy) paired with pómmes aligot and mushroom confit.

Okai continues to craft thoughtful menus featuring Tokyo-style sushi, kaiseki, and hyper-local ingredients. Watertrade, its adjacent cocktail bar, has also earned national recognition for precise cocktails and izakaya-style bar bites.

For the show. Chef Okai previously shared with Austin Monthly that he finds correlations between cooking and music. “While the methods of expression are different, each activity involves creating, performing, and connecting with the people in front of you in an intimate way.”

Originally the vision of Chef Bear, the project expanded over the years with several other anonymous chefs. While the pack did stints in Seattle and Savannah, Cow by Bear is now exclusively hosting their dinner parties out of San Diego. Branded as ‘experimental dining with strangers and friends,’ the concept remains an intimate destination for unique and heartfelt menus that are never replicated. Chef Bear hand-selects thoughtful wines, like a crisp Chenin Blanc from the Loire Valley or a subtly smokey vintage Nebbiolo to complement each course.

For the mystique. Over the years, Chef Bear has remained committed, never breaking character or revealing his true identity. “I’m a bear that lives in a human world,” he says. “I love bringing people together, but even more, I love that I get to be part of it all.”

Smyth has become one of the country’s most sought-after tasting menu restaurants, reflecting the couples’ 30+ years of combined culinary experience. In 2023, Smyth earned the highest honor of three Michelin stars. It’s apparent that the Shields have not only demonstrated a true commitment to their unique vision, but also to one another. “We were young and in love,” John recently told Fine Dining Lovers. “Now, we’re at least still in love.” Downstairs from Smyth, the couple operates The Loyalist, a neighborhood bar serving French fare and what many believe to be one of the best burgers in America.

For the unexpected flavor combinations. Take the barbecue uni glazed in pepper dulse and paired with preserved frozen cantaloupe, tomato, pink guava oil, and tepache, a traditional Mexican beverage made by fermented pineapple. Or, beeswax caramels made with cardamom and served with passionfruit umeboshi.

Now approaching their tenth anniversary, OSAKANA, which translates to ‘honor your fish’ remains committed to the highest-quality seafood and the Japanese practice of mottainai, or no-waste. Haraguchi has devoted his career to changing the American perception of the ocean’s bounty. Through his “Fish Bone Revolution” he has been able to upcycle fish bones and reenvision waste in the seafood supply.

For the immersive classes. Where else can you learn to shuck live uni, flown in that day from the coast of Maine, to make fresh temaki?

Together, the Yaneys helped to pioneer the farm-to-table movement while continuing to work as therapists. Although sourcing whole, organic ingredients and naturally-raised meats was difficult at first, more people caught on, and over the years, the Inn became a destination for those seeking an off-the-beaten-path California dining experience. In 2010, Chef Bradley Miller took over in the kitchen, helping to reimagine a menu of local ingredients, and earning a nod from the LA Times. Today, the Inn of the Seventh Ray is considered one of the most romantic restaurants in the Los Angeles area.

For the magical setting. With its twinkling lights and old sycamore trees, the Inn of the Seventh Ray offers a serene escape from the everyday hustle and bustle.