Historic landmark restaurants, high-performers, outstanding new concepts—meet the best operators in cities that are gaining traction as culinary destinations.

Abe Fisher


The restaurant is known for its contemporary Jewish cuisine like the Montreal-spiced, smoked short rib with house-made rye and mustards.

Opened ∕ August 2014

Projected Annual Sales ∕ Over $2 million

Average Check ∕ $55

Owners ∕ Mike Solomonov and Steve Cook



Located in a historic row house, this French fine-dining restaurant is known for its updated classics like Rabbit Pot au Feu, as well as its modern selections—Escargot with Fiddlehead Ferns, Bacon, Sherry and Crème Fraiche.

Opened ∕ May 2014

Annual Sales ∕ $1–$1.5 million

Average Check ∕ $44–$68

Chef/Owner ∕ Townsend Wentz

City Tavern


Originally from Germany, Chef Staib has become passionate about American Culinary Heritage, locating his acclaimed City Tavern in a centuries-old building owned by the National Parks Service.

Opened ∕ 1773, under current ownership since July 1994.

Annual Sales ∕ $3.8 million

Average Check ∕ $35 per person; $120 per check

Chef/Owner ∕ Walter Staib



The frequently rotating menu focuses on urban Mediterranean food and house-made charcuterie, with more than 20 styles of salumi curing at any given time.

Opened ∕ December 2011

Average Check ∕ $58

Annual Sales ∕ $1.25 million

Chef/Owner ∕ Justin Severino

Bar Marco


Chef Jamilka Borges uses French and Italian techniques to prepare locally sourced foods. Servers do not accept gratuities; everyone is on salary with benefits and bonuses.

Opened / December 2011

Annual Sales ∕ $1 million

Average Check ∕ $125 in the fine-dining and wine rooms. $45 in the bar room.

Owners ∕ Kevin Cox, Bobby Fry, Michael Kreha, and Justin Steel


Rockland, Maine

Chef Kelly won the 2013 James Beard Best Chef: Northeast award, repeating her 1999 win and making her the first two-time winner of the same award.

Opened ∕ April 2000

Average Check ∕ $75

Chef/Owner ∕ Melissa Kelly

Tao Yuan

Brunswick, Maine

Asian-influenced small plates and the mother/daughter team prove to be winning models, and Chef Cara was nominated for James Beard: Rising Star Chef in 2014.

Opened ∕ June 2012

Annual Sales ∕ $1.5 million

Average Check ∕ $47

Owners ∕ Chef Cara Stadler and Cecile Stadler

Puritan & Company

Cambridge, Massachusetts

In 2013, it was a semifinalist for James Beard: Best New Restaurant, and this spring the restaurant introduced a Saturday meat market and a redesigned charcuterie bar.

Opened ∕ November 2012

Average Check ∕ $45

Chef/Owner ∕ Will Gilson

Fore Street

Portland, Maine

Focused on Maine staples, the menu changes daily and the wood-burning oven, grill, and turnspit are visible from throughout the restaurant.

Opened ∕ June 1996

Average Check ∕ $50–$75

Chef/Owner∕ Chef Sam Hayward

Fish & Game

Hudson, New York

A contender for James Beard: Best New Restaurant in 2014 and for Restaurant Design this year.

Opened ∕ May 2013

Annual Sales ∕ $1–$2 million

Average Check ∕ $120

Owners ∕ Co-chefs Zakary Pelaccio, Jori Jayne Emde, and Kevin Pomplun, and their partner, Patrick Milling Smith

The Common Man

Warren, Vermont

In its fourth generation of operation, The Common Man resides in a 19th century barn where the dining room features hand-hewn beams and an open-hearth fireplace.

Opened ∕ Originally opened in 1960s, the current restaurant opened in December 2011.

Annual Sales ∕ $900,000

Average Check ∕ $50–$55

Owner ∕ Chef Adam Longworth and Lorien Wroten

Cook & Brown Public House

Providence, Rhode Island

Focused on new and classic American cuisine, the menu changes daily.

Opened ∕ March 2010

Annual Sales ∕ $800,000

Average Check ∕ $40–$45

Chef/Owner ∕ Nemo Bolin


Cambridge, Massachusetts

The menu celebrates Middle Eastern cusine, and Pastry Chef Maura Kilpatrick was a finalist for James Beard: Outstanding Pastry Chef this year.

Opened ∕ 2001

Average Check ∕ $35–$50 estimate

Chef/Owner∕ Ana Sortun

West Bridge

Cambridge, Massachusetts

At West Bridge—named after the Longfellow Bridge, the first west Boston bridge that connected Boston and Cambridge—Chef Gaudet uses French techniques and a farm-to-table mentality to update classic New England dishes.

Opened ∕ May 2012

Annual Sales ∕ $2.5–$3 million

Owners ∕ Alexis Gelburd-Kimler and Chef Matthew Gaudet

Hancock Inn

Hancock, New Hampshire

Executive Chef Rob Grant and Chef Stefan Bemelmans prepare fine American cuisine, and the Innkeeper’s Sunday Supper is a different prix fixe menu each week.

Opened ∕ 1789

Average Check ∕ $50+

Bar Management, Feature