A hidden gem at Gare de Lyon.

To enter this restaurant is to step back in time and in all probability you’ve never—ever—seen a railway station restaurant as extravagant as this belle époque showpiece.

Spring bounty.

The vernal equinox has become synonymous with lightness, greenery, and refreshments of many sorts—three elements that marry quite nicely on a plate.

Rusticity refined.

Every month seems to bring a new restaurant to Vancouver, and although foodies can be a fickle bunch, the Homer St. Cafe and Bar is love at first bite.

The Canadian duo behind Hong Kong's Yardbird and Rōnin restaurants.

Matt Abergel and Lindsay Jang met in their late teens in Calgary, and today they own Yardbird and Rōnin, two of Hong Kong’s most popular restaurants—he’s the chef, she runs the front of the house.

Made in Italy.

From La Marzocco’s headquarters in Scarperia, just outside of Florence, the Italian king of espresso machinery is still an artisanal operation.

The un-chef.

In today’s era of star chefs, David Tanis is definitely under the radar. The author of three cookbooks and the “City Kitchen” column for The New York Times, Tanis made his name working alongside Alice Waters as chef de cuisine at the California restaurant Chez Panisse.

Floridian fare.

Dining in Bal Harbour, Florida is much more than a revolving display of Wall Street South titans coming in for dinner. Gifted chefs—known and unknown—are doing noteworthy things here.

Vintages from the mountains, plains, and coast.

Geographically, Chile counts as part of the New World, but in terms of its wine, it has a good claim to be part of the Old. Spanish missionaries and settlers planted grapevines there as early as the 1550s—and not just for sacramental purposes, by any means.

Meadowood menu.

At the three-Michelin-starred, Relais & Châteaux–listed Restaurant at Meadowood in Napa Valley, California, chef Christopher Kostow delivers upscale dining and exquisite degustation menus. Here, the recipe for his signature guinea fowl dish.