The Table is the ultimate tool for choosing your next fine-dining experience
We collect professional restaurant reviews and analyze them
Our super-smart algorithm calculates one conclusive score for each restaurant
We display all restaurants in one friendly chart, allowing you to choose from the crème de la crème of the local culinary scene
The Table’s score is much more than a weighted average. Our algorithm also takes into account score trends, Michelin stars, source credibility and critics’ nominal scores.Score
Foursquare page
89.1"Penny Pollack
It’s nonintimidating fine dining, and the whimsy never fatigues, nor does the meal drag.
Foursquare page89"Time Out team
The Publican follows a simple logic: (1) find the highest-quality oysters, fish and pork and (2) stay out of the ingredients’ way.
Foursquare page88.9"Kristina Meyer
Though some folks might be unnerved by sashimi that stares back, the whole aji (horse mackerel)—sliced off the bone into silvery wisps and artfully reassembled and arranged with flowers—is a spectacular beginnin...
Foursquare page88.3 Foursquare page88.2"David Tamarkin
Henri is to realize that it’s not just luxury the restaurant traffics in, but retro luxury
Foursquare page88"Mike Sula
The menu at the mother ship is a bit intimidating in its depth and pricing, especially considering that these are small plates, but most were pretty darn good
Foursquare page87.7"JEFF RUBY
And, of course, you eat steak. Mastro’s wet-ages theirs for 28 days, cooks them in a 1,500-degree broiler, and serves them nude on sizzling 400-degree plates with nothing but clarified butter and parsley.
Foursquare page87.7"Phil Vettel
I will say this: If you can't stomach (ha!) the Tripe Florentine here, you are officially excused from having to try it again, ever. You probably won't find a better version anywhere.
Foursquare page87.5"Phil Vettel
But Kirkley can turn the humblest materials into eye-popping art
Foursquare page87.4"JEFF RUBY
Even if you don’t know the couple personally, it’s natural to feel a bond with their restaurant and its trajectory, which mirrors Chicago’s growth—and growing pains—as a major restaurant scene
Foursquare page87.4 Foursquare page87.2"Michael Nagrant
Though Naha has been open since 2000, it feels as fresh as the spring vegetables chef-owner Carrie Nahabedian rotates in to her seasonally focused New American menu
Foursquare page87.1"David Hammond
A warm blueberry-almond financier with a ginger-almond ice cream sandwich still haunts my dreams.
Foursquare page87"Mike S ula
The Michelin-starred restaurant gets a redo that plays it safe but expertly executes
Foursquare page87"Time Out team
Normally we don’t condone paying through the nose for Chinese food when Chinatown options abound, but this gorgeous fourth-floor terrace, brimming with fresh flowers and offering a view of the historic Water Tower...
