Restaurants in California

R & G Lounge in the heart of Chinatown is known for its Cantonese-style food, but its signature dish is the salt and pepper Dungeness crab. Plucked from the tank, the crab is live battered and deep fried, then sprinkled with salt and pepper.

David Kinch has one of the great creative minds in American cooking, and for the past three years he’s had vegetables as fresh as his ideas. He doesn’t own Love Apple Farm, in the Santa Cruz Mountains, but controls its production from seed to harvest.

Sultry So-Cal dining room

Enjoy the New American cuisine—spicy Louisiana crab cakes, homemade butterscotch sundaes—in the intimate, folksy dining room of this Los Angeles institution, or in its walled outdoor patio covered with climbing roses.

Situated on a pastoral hill at Carmel Valley’s Grand Del Mar Resort, Addison has the unassuming stone entrance of a rural Tuscan mansion. Inside, the elegant décor features marble columns, gold leaf accents, sumptuous carpets, and gleamig chandeliers.

Sonoma Valley dining doesn’t get any finer than it does here, at this two-Michelin-starred restaurant set in Healdsburg’s Hotel Le Mars.

Enoteca Drago is Sicily native Celestino Drago’s wine-focused restaurant and bar, which debuted in downtown Beverly Hills in 2004. Drago and managing partner Steven Piano feature Italian wine, though the Enoteca also sources bottles from other nations.

The third location in Charles Phan's Out The Door enterprise (the original was a spin-off of his much-loved Slanted Door), OTD Bush Street offers efficiently prepared Vietnamese fusion in lower Pacific Heights.

Drop into the lively diner, for midday burgers and onion rings served by sassy waitresses.

Originally opened as the casual compliment to partners Douglas Keane and Nick Peyton’s very formal Cyrus restaurant, Market was sold to executive chef Eduardo E. Martinez in 2008. The restaurant has retained its simultaneous casual and sophisticated pub atmosphere.

Stop for moules frites on a sunny day.

One of the world’s hardest-to-score tables (where diners have been known to wait a year for reservations) has been praised to the heavens for more than a decade now—and deservedly so.