The Peruvian sweetheart in the city, Tio Lucho's, gave into brunch this year with its own refreshing twist - with salads, ceviche, and avocado toast with egg salad. The Ceviche Carretillero, in particular, is an umami treat. The base is leche de tigre and red miso (combining light and rich components), topped with fresh grouper, fried calamari, and crispy corn. There are many textures, many layers of flavor here, pricked with fresh acidity - why would you not want to wake up like this?
A new generation of chefs is redefining what Argentine cuisine can be, pushing boundaries with molecular gastronomy, celebrating Korean-Argentine fusion, and earning international recognition (including Michelin stars and Green Stars) along the way. Homegrown ingredients remains the focus, but now they're being transformed through fermentation, fire, and innovation. From intimate counter-dining experiences to theatrical tasting menus, Buenos Aires has cemented its place as one of Latin America's most exciting food destinations.
it blossomed into a bricks-and-mortar restaurant in Southville, that's lovingly named after owners Mary Glynn and Pegs Quinn's son. The menu is formed with more of that much-loved Italian inspiration, which comes from Pegs' experience working at London's River Cafe, so expect a similar style and level of cooking, but just in a small laid-back neighbourhood restaurant, with a much smaller bill at the end - especially on weekdays with the three-course £30 lunch.
With a reservation, you can unlock a world of private dining, where iconic chefs and viral afterparty hangouts await behind closed doors, from chef Tyler Florence's reimagined Wayfare Tavern with its lush lineup of intimate spaces, to the Presidio-inspired charm of Southern fine dining restaurant, Prelude. We're spilling all the tea on where to host your next party. Set those reminders, rally your crew, and snag your spot before they're fully booked.
Chef founders Aaron Webster and Remi Williams bonded over their shared routes in the culinary world and their love of techniques like brining, curing, salting and fermenting, so much that they opened a restaurant together. Smoke & Salt started life as residencies run all over town, then it took over a shipping container in Pop Brixton, and then the pair took on a permanent site in Tooting in 2020.
That's not the way it works at Saint Urban. At this restaurant which opened in May and was named for the patron saint of winemakers, each month choices from the restaurant's 3,000 wines collected over a span of six years and representing a different wine region and dishes reflecting that region are featured. The match is so evocative it will make diners feel that they're actually there.
The tasting menu format has gone in and out of fashion at different times in our recent food culture, but it is very much alive and well around San Francisco in 2025. Restaurants where your only option is a single, often fairly expensive fixed-price tasting menu remain somewhat prevalent around the Bay Area, where there are plenty of well-off people who seek out such experiences for more than just special occasions.
"The personality you see on Instagram, in confirmation emails, in the food, and the dining room is all the same. I'm a human, you're a human, and let's communicate like that. I mean it's not too long before the robots take over."
