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The Restaurant Issue
Food has become a lot of things in recent years: a hobby, a fetish, a touchstone of cultural sophistication, molecularly presented, fresher and more delicious. Most of all, we've been riding a wave of interest driven by better restaurants with chefs and staffs who care about using real ingredients to make food that's better than ever. And not just in big cities: the reign of Applebee's and TGI Fridays in suburban strip malls is coming to an end. In this year's Restaurant Issue, we take our annual survey of the 25 Best Restaurants in America, cook with star chefs, visit one of New York's great pizza makers, read the best new cookbooks and more. No need for reservations. Your table is ready.