Pins matching dining:food

Eel rice-bowl restaurant offering Tokyo-style unaju, Nagoya-style hitsumabushi and unadon in front of Gwangalli beach.

Plant-based restaurant on Yeongdo with vegan pasta, poke, risotto and a gamju (sweet drink) list; most mains are under KRW 25,000.

Taiwanese bao and noodle restaurant in Jeonpo, known for fried eggplant, beef noodle soup and classic bao; moved from the second to the first floor of the same building in late 2023.

Counter-seat pork gukbap restaurant in a former Korean-medicine shop, with a clean bone broth, boiled belly and pork ramen.

Marine City tasting restaurant where chef Kim Chang-wook, formerly sous chef at Bicena, cooks Korean flavours with French and Japanese technique; chef Kim won the MICHELIN Young Chef Award 2026.

Korean bibimbap restaurant serving stone-pot or bowl bibimbap with sauces matched to each topping, including a signature mala version.

Chef Serigne Mbaye opens a Senegalese fine-dining restaurant tracing the West African roots of Louisiana Creole cooking; in 2026 it moved to a larger space.

Counter-seat pasta bar in Jeonpo making fresh pasta in an open kitchen, known for bottarga and bisque pastas paired with wine.

Gomtang house using heifer (unbred) Korean beef, offering clear or milky broths, boiled beef plates and stews near Gwangalli beach.

Pyongyang-style cold noodle shop that began as a 100-day pop-up in autumn 2023 and opened as a permanent restaurant in March 2024.

Casual yakitori bar in Jeonpo serving binchotan-grilled chicken skewers by the course or à la carte, finishing with a clear chicken soup.

French-rooted contemporary tasting restaurant by chef Kim Jae-hoon, on Dalmaji Hill with floor-to-ceiling sea views.

Chef Bill Briand opens a coastal Southern restaurant in a two-storey house in Fairhope, near Mobile, cooking Cajun-leaning dishes such as a dark-roux gumbo.

Buckwheat noodle shop milling and cutting its own 100% Korean buckwheat noodles; new to the MICHELIN Bib Gourmand list in 2026.

Charcoal-grilled tteokgalbi (shaped short-rib patty) set meals in a converted two-storey house; second branch of Sonnaehyangmi; new to the Bib Gourmand list in 2026.

Chef-owner Kari Shaughnessy opens a polished, seasonal restaurant in Carlton, a town of about 2,100 in Oregon's wine country.

Molly Mitchell turns her East Side diner into a dinner restaurant with a Polish-leaning menu of pierogi, kluski and kielbasa, keeping its sourdough burger.

Chef Joey Baldino reopens Bomb Bomb, a South Philly red-sauce bar dating to 1951, restoring it rather than gutting it.

Kaiseki restaurant run by a Korean chef trained in Japan and his Japanese wife, serving seasonal Busan seafood and produce in a small counter-style room.

Five of Raleigh's chefs, restaurateurs and bar owners open a neighbourhood restaurant and bodega on Brookside Drive, with Cheetie Kumar as executive chef.

Jon Sybert and Jill Tyler replace Tail Up Goat with a counter-service New American restaurant in the same space.

Chef Nicholas Dixon opens a Spanish restaurant in South Boston that treats Spanish cooking as a starting point, cooking over Basque grills in a multi-room dining space.

Chef Theo Adley opens a Basque-leaning bistro in Denver's Five Points, sister to Marigold in Lyons, Colorado, with a rotisserie and a counter by a roll-up door.

Johnny Curiel opens a small corn-centred Mexican tasting-menu restaurant in Denver, his sixth opening in three years; the menu runs to 18 courses.