Havana Cafe
Slowly but surely, a passage to Cuba is opening up for Americans — but Bronx gastro-tourists have already found their own sunny island of Caribbean flavors, open from lunch till late, seven days a week. Heads are always turning at an endless procession, not of vintage convertibles, but of classic dishes like ropa vieja, a chorizo-stuffed pork tenderloin "boliche," and pollo al mojo, chicken in a lime-garlic marinade. A fresh brunchtime take on a old favorite comes courtesy of the benedicto de cangrejo, whose protein is supplied by lump crab cakes and whose hollandaise is tinted and flavored by chipotle and lemon. Drinks flow freely, as does boisterous talk; in warmer weather both expand to the streetside bar. Indoors or out, yuca fries and mojitos add conversational fuel.

Patricia's
The bread basket is ample, the olive oil, generous. The salads may be beribboned with balsamic vinegar, bright with shaved parmigiano reggiano, crunchy with candied walnuts. The pastas are plump with fillings — say, pear with fresh pecorino — texturally engaging, especially when made in-house, and inviting with sauces both simple and decadent. If bolognese and béchamel seem old hat, perhaps Maine lobster ravioli with a lobster reduction will float your boat. The meat and fish are stalwarts all: scaloppine, osso buco, branzino, scampi. But if you haven't paced yourself carefully, the New York cheesecake will go a-begging. Don't take your eyes off the prize!

Husk
Centrally located in historic downtown Charleston, Husk, the newest offering from James Beard Award-winning Chef Sean Brock of McCrady’s, transforms the essence of Southern food. Led by Brock and Chef de Cuisine Travis Grimes, a Lowcountry native, the kitchen reinterprets the bounty of the surrounding area, exploring an ingredient-driven cuisine that begins in the rediscovery of heirloom products and redefines what it means to cook and eat in Charleston.

Cypress
Cypress, housed in a historic two-story building on East Bay Street in downtown Charleston, S.C., opened in 2001. Led by two-time James Beard nominee Craig Deihl, the team at Cypress uses Lowcountry ingredients to showcase Deihl’s signature style. The menu also includes selections from Deihl’s award-winning in-house charcuterie program, the Artisan Meat Share, which produces over 90 types of meats.

The Macintosh
The Macintosh is where Executive Chef Jeremiah Bacon, a three-time James Beard semifinalist, merges his exceptional technique-driven fare with locally sourced ingredients for a modern American experience. The menu, which changes daily, is rooted in the South, relying on the bounty of the Lowcountry’s farms and waterways to inspire unique items like Mark Marhefka’s seared grouper, a seasonal gnudi and stuffed Manchester Farm quail. The deckle, bone marrow bread pudding and the Mac burger have quickly become go-to favorites of the Macintosh’s loyal patrons.

Charleston Grill
Chef Michelle Weaver has created a stunning menu that combines unusual ingredients, classic techniques and a touch of the delightfully unexpected. The regularly-changing menu is divided into four categories: Pure, Lush, Southern, and Cosmopolitan, each section beautifully reflecting its title.

Circa 1886 Restaurant
Chef Marc Collins draws inspiration from many cuisines around the world to create a menu that is truly unique to Charleston’s fine dining restaurant scene. Drawing inspiration from historic Southern dishes and always highlighting what is local and in season, Chef Collins puts a healthful, distinctive spin on classic Lowcountry dishes.

FIG
When you eat at FiG, you taste produce grown in the Lowcountry's distinctive sandy soil, fish caught in our briny waters, and livestock raised on our pastures, all of which is grown and harvested by people I have grown to know and love.” -Chef Mike Lata, FIG

McCrady's
Under the helm of Chef Sean Brock, McCrady’s offers a contemporary look at Southern cuisine. A James Beard Award-winning chef, Brock brings creativity and passion to the McCrady’s kitchen. McCrady’s exudes a commitment to peak-season and sustainable ingredients, sourcing from the restaurant’s rooftop garden and Lowcountry farmers, artisans and fisherman. The menu, which changes daily, is a celebration of this commitment combined with an illustration of Southern flavors.

SUSHI KAJI
After 14 years Sushi Kaji remains as one of the best restaurants in the city. Occupying the last stretch of an ordinary strip mall in Etobicoke is Sushi Kaji, a small Japanese restaurant known for their long-standing impeccable quality, inventiveness and commitment to excellence. From Wednesday to Sundays, 30 diners each night will have the opportunity to experience one of two set dinners prepared by chef Mitsuhiro Kaji and his team. Omakase is the only option at Sushi Kaji - you won't find bento boxes, teriyaki or California rolls here.