Food and Drink

The most memorable food and drink experiences in the United States

America‘s culinary landscape has evolved far beyond traditional steakhouses and burger joints. Today’s luxury dining scene in the United States spans from Portland‘s intimate omakase counters to Miami‘s ritzy rooftop restaurants where South American flavors meet Art Deco glamour. The transformation has been remarkable and is gaining momentum.

Take Charleston in beautiful South Carolina, where chefs like Sean Brock at the trendy Husk have turned Southern ingredients into haute cuisine. Part of a movement that’s seen regional American cooking elevated to match anything you’d find in the best European restaurants, it’s also evident at the city’s FIG restaurant where chef Mike Lata sources everything from local farms and fishers, including triggerfish caught that morning and vegetables picked only hours before service.

Fine dining in America now means reserving a table at places like Thomas Keller‘s French Laundry in the Napa Valley, where the nine-course tasting menu is new every day and depends upon what’s available in their garden. Or booking months ahead for a seat at Grant Achatz‘s Alinea in Chicago, where courses arrive as edible art pieces such as a painted dessert created directly on your table.

World-class Food and Drink Experiences

These days, superlative dining experiences aren’t limited to classy American restaurants. Places like Los Angeles have redefined high-end casual with places like Republique, where chefs Walter and Margarita Manzke create croissants that rival those in France, served in a soaring space that once housed Charlie Chaplin‘s offices. In San Francisco, the team at State Bird Provisions revolutionized fine dining by serving their inventive small plates dim sum-style from roving carts, earning a Michelin star without any of the stuffiness.

The craft cocktail movement has transformed America’s bar scene into something extraordinary. Death & Co in New York‘s East Village helped start it all, with bartenders perfecting Oaxacan Old Fashioneds made with reposado tequila and mezcal instead of whiskey. Now every major city has speakeasy-style bars hidden behind unmarked doors, like PDTin New York, a delightful small bar where guests have to dial in via an almost hidden phone booth tucked away in a hot dog diner, or The Aviary in Chicago where drinks wouldn’t look out of place in a science lab.

Wine culture has exploded beyond Napa Valley, though that region remains America’s most prestigious address for oenophiles. Heitz Cellar‘s Martha’s Vineyard Cabernet Sauvignon still commands four-figure prices for some vintages, while newer producers like Screaming Eagle have achieved cult status. But the latest excitement might be in Oregon‘s Willamette Valley where Pinot Noir producers like Domaine Drouhin have French winemaking families investing in American terroir.

The New Food Halls

Food halls serving luxury food and drinks are also incredibly popular across the United States these days. The best-known include Los Angeles’ Grand Central Market, a historic landmark reborn with vendors selling everything from artisanal cheeses and Mexican dishes. And over in Colorado, the Denver Central Market features local favorites businesses like Crema Coffee House alongside makers of baked good and exotic foods.

Private dining clubs are also becoming increasingly popular and offer the ultimate insider experience. The Core Club sets the bar in New York, while San Francisco’s The Battery.

charges an annual fee for access to its multiple bars and restaurants, as well as cultural programming that might include dinners with tech founders or wine tastings led by master sommeliers.

The farm-to-table movement, which started as a California phenomenon at restaurants like Chez Panisse in Berkeley, has become standard practice at high-end establishments nationwide. Blue Hill at Stone Barns, set within a farm 30 miles north of Manhattan, takes the concept to its logical extreme. Chef Dan Barber serves multi-course meals sourced entirely from the surrounding property, down to the honey and salt. Reservations require planning months ahead, and the experience includes a farm tour that connects diners directly to their meal’s origins.

Refined Regional Specialties

Regional American cuisines have found new respect and refinement. In New Orleans, restaurants like August elevate Creole cooking with dishes like foie gras and biscuits with truffle honey. The city’s legendary Commander’s Palacecontinues its tradition of 25-cent martinis at lunch, served in a dining room where Tennessee Williams once held court. Meanwhile, Austin‘s Franklin Barbecue has turned Texas brisket into an art form, with long lines forming for meat that’s been smoking for 15 hours.

Even food trucks have gone upscale. Los Angeles pioneered the gourmet food truck movement with Roy Choi‘s Kogi BBQ, fusing Korean flavors with Mexican formats. Now cities like Portland support entire blocks of high-end mobile vendors, serving everything from authentic Thai noodles to wood-fired pizza.

Whatever tickles your tastebuds, luxury dining in the US today means having easy access to the world’s best cuisines and, as often as not, giving them a homegrown twist. Keep on top of the latest reviews and news about the country’s top food and drink experiences with LuxuryUnitedStates.