It might sound basic, but don’t be fooled: Nothing about Spring is as basic as it seems.

The Federal is where to eat before heading to the Fox or any other Midtown destination.

This Sichuan feast is a certified extraordinary achievement. Vega’s food, perfected at a series of pop-ups in 2017 and 2018, suits the restaurant’s cool-kid vibe and its nonconformist roots. Her work has appeared in Travel + Leisure, USA Today 10Best, Michelin Guide, Hemispheres, DuJour, and Jetsetter. Back then, in 2006, the kitchen was helmed by the talented and elusive Peter Chang, who ignited a love of ma la (hot and numbing spice) that paved the way for Masterpiece and Gu’s. Hsu’s Steak & Eggs is a nod to his family’s frequent visits to Waffle House, but in his version, a dry-aged New York strip is accompanied by a sous-vide egg wrapped in a wasabi leaf.

It offers the kind of Korean barbecue that typically warrants a trip to the suburbs. Pig 'N Whistle opened its doors next to the ​Egyptian Theatre on Hollywood Boulevard in 1927 to serve hungry theater patrons before the days of in-theater concession stands. Tasty China was the first restaurant in town to serve undiluted Sichuan cuisine. Head for the covered patio or the minuscule bar, both among the best spots in the city for conversation.

In seven years, the General Muir has become indispensable for its upscale Jewish deli–inspired menu: If you have a hankering for piled-high pastrami on rye or chopped liver with pletzel bread, there is no better place. There hasn’t been much quality Korean barbecue inside the Perimeter since Mirror of Korea on Ponce closed forever ago. The space calls to mind a hip food hall with neon lights and yellow-coated, industrial metal stools. You now can more easily choose from “dishes,” “combo,” “side dishes,” “hot pot,” “noodles,” and “pancake”—and you can’t choose wrong. In 1946, he built a small building on the same corner, which is now Pink's Hot Dogs.

With Miller Union hitting the 10-year mark in November, Satterfield and co-owner/general manager/sommelier Neal McCarthy have firmly established their Westside gem as a beacon of Southern hospitality, both in the warm, all-welcoming dining room and in the inclusive, equitable kitchen. Yes, the French resurgence has materialized above a strip club. No matter what you order—and you should order it all—you can’t go wrong. Need a water refill? Whether you’re looking for pork, beef, or offal cooked over charcoal or—gasp!—gas, Korean barbecue is all over the map in metro Atlanta.

(The restaurant is named for Papa’s description of a terrifyingly blank page.) The food is really good and very pricey, but it's the only place you'll find fine dining at 3 a.m. when you're hungry after clubbing. . Musso & Frank has been a Hollywood staple since 1919 and plenty of history has been quietly made in its dark booths. Located inside the opulent St. Regis Hotel, Atlas is as much a museum as it is a place to eat: The space is adorned with a rotating roster of art on loan from a $1 billion private collection. The star order is the Puerto Rican Fried Can Can Pork Chop, a massive, prehistoric-looking cut that extends from loin to belly and includes ribs, which will easily feed three.

The Pantry Cafe opened in 1924 in another ​Downtown LA location, but like Philippe's, was forced to move to make room for a freeway. The resulting noodles—or, if you prefer, the thicker, knife-cut ones—show up in bowls of fragrant beef broth brimming with wilted greens and tender meat, or stir-fried with your choice of three spice options: regular, spicy, or laced with cumin seeds.

Oaxaca is considered one of the culinary capitals of Mexico, and the Oaxacan specialty that eaters have raved about for years at this Jonesboro gem is the tlayuda: a large, grilled tortilla covered pizzalike with refritos, string cheese, avocado, lettuce, and your choice of meat (pork sluiced in chili is tops). The restaurant now offers dinner (think pecan-crusted trout with creamed potatoes, green beans, and orange butter) and cocktails.

This humble hideaway just off Buford Highway offers homestyle Korean food at its most comforting: kimchi pancakes, steamed chicken and rice, and bubbling kimchi stew with pork.

Argosy is the rare restaurant that does more than it needs to—and does all of it well. Roasted chicken gets a hint of sweetness from agrodolce and a hint of wood fire from the charred broccoli, which is impossible to stop eating. Here are the most historically iconic​ LA restaurants in order of when they were established. Lest you scoff at its $25 price tag, take note that this wrap could easily feed you for three days—and that it’s so magical you’ll actually want to spend three days eating it. In determining the top 10 specifically, we thought less about where we most want to eat when we’re celebrating than where we most want to eat, period. And for non-Korean speakers, the menu became easier to navigate last year when it was overhauled with both photos and categories translated to English. Kevin Gillespie’s Gunshow is Atlanta’s gutsiest restaurant. Walt's favorite table is marked with a plaque and has drawings by Disney Imagineers scratched into the wood surface of the table. Editor's note: Restaurant Eugene closed in August 2019. It has been at its current location on Figueroa since 1950. Chef Ron Hsu is a man of juxtapositions. The menu changes frequently, but if the tuna crudo or fish collar are on offer, jump on that. Claudia Martinez is the rare pastry chef who can fashion a brown-butter blondie that pays proper homage to Blondie herself, the downstairs lounge’s most endearing star. And if you don’t order the pho with brisket, flank steak, and beef ball, at least go for the side of pho broth. A late winter dish of local squab got its mineral depth from pan-roasted duck liver, its earthiness from Harukei turnip, its sweet-tart pungency from dried cherries, and its fragrant surprise in the form of lavender.

Pappardelle, morels, green garlic cream, fava beans. The vegetable sides—such as a $10 stir fry of mushroom, turnip, broccoli, radish, and greens, glammed up with ají amarillo butter—get as much respect from the kitchen as the $110 steak dinner. The brothers might be from Texas, but they’re essential architects of Atlanta’s barbecue scene. Like executive chef Ryan Smith, Pollitz has deep respect for local growers, allowing him to reap the benefits of our bountiful farms while bucking our deep-fried stereotypes.

Buford Highway this is not. In 2016, a clever little restaurant sprang onto the scene and broke all the rules. In eight years, this Ford Fry Italian spot has become an incubator for talent: Chefs who cut their teeth here have gone on to helm such innovative restaurants as Banshee and 8Arm. This is the Venezuelan food that Atlanta was missing. The menu is ruled by playfulness, down to pastry sous chef Lindsey Davis’s cherry-coconut mousse, which arrives in the form of a giant glistening cherry (complete with chocolate stem). When he opened Restaurant Eugene in 2004, chef Linton Hopkins expanded Atlanta’s fine-dining canon to include food that’s more Southern and farm-driven but equally fancy.

Inspired by the bright flavors they encountered on a trip to their native Laos, husband and wife Vanh Sengaphone and Thip Athakhanh craft street food–inspired dishes vibrant with heat and acid, including a peerless laap (a spicy and tart meat salad more commonly known by its Thai name, larb) and a sinus-clearing bowl of khao poon (its curry broth, rich with coconut milk, clings to long rice noodles).

It’s our favorite place to eat at PCM—morning, noon, or night.

First class dining, 24 hours a day, in a restaurant built to resemble an old railway car is what you'll find at the Pacific Dining Car, which opened in 1921 in Downtown LA.Originally the restaurant was at 7th and Westlake, but it moved to its current location in 1923. We have suggestions.

The number of menu options can be overwhelming, but you can’t go wrong with bone-in, steamed chicken over a crisp pile of shredded vegetables, eggless crepes bursting with fragrant shrimp and pork, and cubes of marinated, flash-seared beef tenderloin with fried rice and watercress.

Grandma makes nearly every item at this Buford Highway homestyle Korean restaurant from scratch. Without Chang, who’s drawn a cult following to restaurants across the South, the original Marietta location faltered at times and flourished at others. At Miller Union, Georgia native Steven Satterfield gathers every misguided notion about Southern food and tosses them in the compost heap. This small, sleek, colorful dining room manages to instantly transport you to the streets of Malaysia, where vendors serve near-identical versions of Mamak’s sambal okra, Hainanese chicken, wok-fried flat rice noodles, mustard green fish head soup, and curry laksa. The dining room is short on luxury—stark spotlights, metal tables, loud rock music—but high on intrigue. There are two rooms inside with completely different décor, and a patio opens onto Olvera Street.

But if you’re not feeling that, you can choose from more than 60 other entrees, not to mention bao, skewers, roti canai, and two dozen additional snacks. His steaks are listed in two sections: Uptown Meats, expensive prime cuts such as New York strip and an extraordinarily tender spinalis, also known as ribeye cap; and Downtown Meats, less flashy, leaner cuts, including a set of three four-ounce, bone-in baby filets. The menu at this East Atlanta Village gastropub offers everything from Shaolin Wings (with Tokyo mayo and purple daikon) to charred octopus (with fingerlings, fennel, and fried capers). At Nina & Rafi, Spina’s Detroit pie (thick and square but light and airy) and his Super Margherita (a classic round) are meant to grab the spotlight. The building it's in now was originally part of the Pelanconi Winery, which opened sometime between 1871 and 1875 in the days when this was the heart of LA's Italian community. Sister restaurant Table & Main gets more buzz, but these days we’re partial to Osteria Mattone.

Based on the descriptions alone, many of Tiny Lou’s dishes come across as rich and traditional, but chef Jeb Aldrich’s food possesses far more restraint than those phrases suggest. D92 changed that when it opened in Decatur last August.

Wood-grilled octopus with olives and capers.

More than a decade later, you’ll still have to wait for a table. Maybe it’s the aforementioned magic.

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