Andy Baraghani’s Dream Dining Destinations

Atomix is a modern Korean restaurant from chefs Junghyun JP Park and Ellia Park, where every dish arrives with context. Each course is paired with a card explaining the ingredients and intention and served on custom ceramics made specifically for the restaurant. I have only experienced a slice of it so far at the bar, but it was enough to put the full tasting menu firmly on my return list. JP and Ellia also own Atoboy and Naro, both standouts in their own right.

Michael Tusk is a legend in the San Francisco dining scene, and Quince reflects decades of quiet mastery. The menu shifts constantly, shaped by close relationships with exceptional California farms. Everything feels purposeful and assured, with nothing extraneous on the plate. Next door is Cotogna, their more casual Italian spot and one of my favorite places to eat in the city.

Elske, from chefs David and Anna Posey, is a restaurant that lingers. The food is careful and composed, but it was Anna’s desserts that completely undid me. They were so spare and clear, so emotionally direct, that I nearly cried. It is a meal I still think about years later.

From Lee Hanson and Riad Nasr, Le Veau d’Or feels instantly timeless. Their restaurants have a way of arriving fully formed, as if they have always existed. The food leans classic without feeling nostalgic, the service is polished but relaxed, and the room encourages lingering. This is a place built for long dinners that stretch deep into the night.

Kasama’s Filipino-inflected menu is smart and deeply satisfying. Dinner gets most of the attention, but the daytime breakfast is just as compelling. The longanisa, egg, and cheese sandwich alone is worth the visit, backed by pastries that feel thoughtful rather than showy.

Saison is a destination restaurant. Yes, it is expensive, but Richard Lee is cooking at a level that justifies the commitment. The menu revolves around live fire and smoke, with dishes that feel focused rather than excessive. When everything clicks, it delivers the kind of meal people plan entire trips around.

Despite spending a lot of time in Los Angeles, I still haven’t managed to secure a reservation here. Providence has built a reputation for impeccable seafood cooking, defined by exceptional sourcing and consistency. The food is refined without feeling fussy, and it remains one of the most reliable great meals in the country.

Kann, from chef Gregory Gourdet, has been high on my list for a long time. Since opening, it has earned enormous praise, and none of it feels inflated. The menu draws from Haitian tradition but feels expansive and confident, with many of its most compelling dishes cooked over live fire.

Omakase tends to dominate the conversation in New York, but with Yamada recently receiving four stars from The New York Times, kaiseki is finally being taken seriously. I haven’t been yet, but the review paints a picture of a meal guided by season, balance, and quiet discipline, where the pacing and progression matter as much as the dishes themselves.

Alma Fonda Fina is warm, inviting, and generous. The cooking pulls from tradition while feeling firmly rooted in the present. It is the kind of place where you order widely, pass plates freely, and realize too late that you have been sitting there much longer than intended.