We sat down with Executive Chef Elliot Beaudoin of Restaurant Légende in Québec City. The cuisine you will discover will stimulate all your senses. A menu inspired by the culinary heritage and the imprint left by time on cuisine.An authentic cuisine where each dish is the result of visual, olfactory and taste research. An experience that highlights the terroir of Québec. Live the experience.

How did American steakhouses become an icon of celebration and status? From rugged frontier beginnings to upscale dining destinations, steakhouses tell a story of American ambition and evolution. Today, they are more than just places to grab a steak; they’re powerhouses of culinary tradition and social influence.

We sat down with Executive Chef Stephen Ashley of The Firehouse Restaurant in Sacramento, California. You'll experience an inventive approach to intimate dining that fuses sophistication with everyday excellence in the heart of Old Sacramento. Enjoy the region’s most extensive wine collection and an unparalleled, locally-sourced menu presented in a classic atmosphere at The Firehouse Restaurant.

We sat down with Executive Chef Justin Forstmann of Casita Berkshires in North Adams, Massachusetts — on the MASS MoCA campus. Casita serves Mexican cuisine inspired by deep culinary training, travels abroad, and traditional Mexican fare. Fresh, local and sustainable ingredients showcase the bounty of the Berkshires and the hard work of the local growers and farmers.

We sat down with Executive Chef Gerti Memeti of Mia Bella Restaurant in Cleveland, Ohio. Little Italy’s Mia Bella sources the highest-quality ingredients (think foraged truffles and live-caught Branzino) and provides guests with exceptional service for a dining experience unlike any other in Cleveland. Mia Bella's main focus is on Italy; but presents cuisine from around the Mediterranean.

For the best Mexican food in Oregon, head over to Amelia's Rustic Mexican Restaurant In Hillsboro, Oregon. Rooted in Mexican heritage, Amelia's is a family and they are committed to authenticity and community. The menu is a celebration of generational Mexican recipes. The Fish Tacos showcase the freshness of the sea, while the Asabache Burrito, a local favorite, adds a fiery twist.

We sat down with Executive Chef Michael Goessman of Café Mamo. Café Mamo in Grand Rapids, Michigan, is a cozy, farm-to-table restaurant known for its commitment to locally-sourced ingredients and sustainability. This intimate café focuses on seasonal dishes that showcase the best of the region's produce. Café Mamo’s dedication to quality makes it a standout dining destination in Grand Rapids.

We sat down with Executive Chef Dov Sims of Cali Alley in Berkeley, California. Cali Alley is a delightful culinary experience featuring a fully outdoor artisan food window. Tucked away in West Berkeley, down an alley, the shabby chic gem can sometimes be a bit challenging to spot. Stop by, say hello, and discover what they have to offer.

We sat down with Executive Chef Dwayne Macleod of Pazzo Ristorante in the heart of downtown Halifax, Nova Scotia. Inspired by a love affair with Italian cuisine, with a focus on fresh handmade pasta and wines that flow as freely as laughter around a family dinner table. Experience a beautiful bi-level space in a century-old Barrington Street building with a cozy bar and gorgeous dining room.

We sat down with Executive Chef Jason Townes of CUT Steakhouse in Halifax, Nova Scotia. Since opening in 2006, CUT has received the 4-Diamond AAA/CAA Award and Wine Spectator Award of Excellence each year. Come see what makes CUT Steakhouse one of Halifax's top fine dining destinations and elevate your experience from everyday to extraordinary.

We sat down with Executive Chef Corbin Mathany of Ugly Duckling Dining & Provisions in Victoria, British Columbia. Since opening in 2023, Ugly Duckling has made its mark as one of Vancouver Island’s best and most innovative dining experiences. With menus that change with the seasons, Ugly Duckling currently offers 2 experiences: a 3-course prix-fixe menu, and a 6-plus-course tasting menu.

We sat down with Executive Chef Mitch Lacombe of Gitanes in Ottawa, Ontario. On “Canada's 100 Best Restaurants” list in 2023, Gitanes serves French cuisine using local ingredients and sustainably-sourced seafood, and is an Ottawa favorite known for its fine dining, chef-driven menu, and romantic ambiance.

We sat down with Executive Chef Matthew Bugarin of Freemason Abbey Restaurant in Norfolk, Virginia. Housed in a 150 year-old renovated church, Freemason Abbey Restaurant has been a local’s favorite in the heart of downtown Norfolk for 35 years. The menu at Freemason Abbey Restaurant features fresh seafood, steaks, pasta dishes, and their award-winning She Crab Soup.

We sat down with Executive Chef Jon Webb of Blue Surf Cafe and Blue Surf Arboretum West in Wilmington, North Carolina. Blue Surf Cafe is a casual, surf-themed cafe serving Californian-inspired modern American cuisine and Blue Surf Arboretum West offers a New American menu and sophisticated ambiance with an alfresco dining environment that includes a large fire pit and indoor-outdoor wrap-around bar that creates the perfect spot for an elevated evening out.

We sat down with Executive Bartender and Co-Owner Philippe Veilleux of Vieux Carré in Québec City. In the Place de Paris district — is a tribute to the French-speaking neighborhood of Louisiana where this iconic cocktail was born. A stone's throw from Place-Royale and Petit Champlain — stop into Vieux Carré tp enjoy handcrafted, vintage cocktails and small bites in an intimate and warm atmosphere.

We sat down with Executive Chef Sabrina Lemay of Restaurant L’Orygine in Québec City. Chef Sabrina has a thirst for new taste adventures that she continues to create gourmet and harmonious menus. L’Orygine exudes fresh and simple cuisine in a warm, authentic setting.The creative and organic dishes inspired by a modern lifestyle are intended to be balanced and gourmet for your greatest pleasure!

We sat down with Executive Chef François-Emmanuel Nicol of Restaurant Tanière³, Relais & Châteaux, in Québec City, Québec. Since 1977, Restaurant Tanière3 has always strived to push the boundaries of true Québec cuisine. Now with a contemporary Canadian style in the heart of Old Québec, the chef proposes two distinct experiences, the chef’s counter and the dining room cellar.

We sat down with Executive Chef Hugues Rhéaume of Ophelia in Québec City. Experience an incomparable culinary journey amid stunning décor — never before seen in Old Québec. Discover the best of the sea: lobster, scallops, clams, shrimp, Alaskan crab, sea urchin, and much more. Enjoy some of their most sophisticated dishes, like the 55-day dry aged Angus beef or delicious grilled octopus.

We sat down with Executive Chef Kate Bryan of Zin American Bistro in Palm Springs, California. Zin offers a delightful culinary experience that perfectly complements the diverse flavors found in their dishes. Using locally-sourced ingredients, Chef Kate at Zin American Bistro creates dishes that are both comforting and sophisticated.

We sat down with Executive Chef Michael Uptagraw of The Del-Bar in Wisconsin Dells, Wisconsin. In Wisconsin travel circles, there is one abiding principle: Tradition never goes out of style. And so it goes with The Del-Bar, where tradition is defined by more than time-honored recipes. It is defined by family.