2015 Best Restaurants

  • Duo of rabbit confit with beet and goat cheese tart, sunflower seeds, and broccoli
  • Todd Kelly, Executive Chef
  • CM_MAR15_FEATURE_T10_BOC1_tnail
  • Steak Tartare
  • CM_MAR15_FEATURE_T10_BQT1
  • Dan Wright’s falafel, 
baklava, and bouillabaisse
  • Pork, chicken, avocado, radish, onions, hominy, and beans warm up 
Mazunte’s posole
  • Roasted chicken with MadTree Gnarly Brown; chocolate hazelnut torte with Deschutes Brewery Black Butte Porter; and fried, braised pork with pickled shallots paired with North Coast Brewing Company La Merle Saison.
  • CM_MAR15_FEATURE_T10_SAL20
  • Thali, India’s answer to the tasting menu.

2014

  • MAR14_T10_Sotto_1
  • MAR14_T10_Quan_Hapa_3
  • MAR14_T10_EagleOTR_1
  • MAR14_T10_Mazunte_2
  • MAR14_T10_Zula_1
  • MAR14_T10_M_1
  • MAR14_T10_Metropole_2
  • MAR14_T10_Boca_2
  • MAR14_T10_Salazar_1
  • MAR14_T10_Kaze_3

2013

  • MAR13_Top10_Orchids
  • Jean-Robert's Table: Maine lobster salad with spring vegetable mimosa, watercress puree, and local caviar crème fraîche
  • MAR13_Top10_Nicolas
  • MAR13_Top10_open
  • MAR13_Top10_Abigail_Street
  • MAR13_Top10_Cumin
  • MAR13_Top10_Via_Vite
  • MAR13_Top10_Dutchs
  • MAR13_Top10_open1
  • MAR13_Top10_open2