Son of a Gun, Los Angeles
Concept: The guys behind the meat-driven Animal, Jon Shook and Vinny Dotolo, create an eatery for hip pescatarians.
Vibe: Like a Craigslist cabin rental near the Cape, it's full of maritime knickknacks, and it has a bar made of Maker's Mark barrels and a long communal table for walk-ins.
8370 West 3rd Street, 323-782-9033, www.sonofagunrestaurant.com
The Dutch, New York City
Concept: With a culinary riff on Charles Kuralt's journeys, Andrew Carmellini updates American regional home cooking in SoHo.
Vibe: Incorporating a dining room, a bar, and an oyster counter, the bistro's design (by Roman and Williams) encourages customers to check out other diners and dishes.
131 Sullivan Street, 212-677-6200, www.thedutchnyc.com
Next, Chicago
Concept: Chef Grant Achatz bases the menu on a new place and time every three months, launching in April with Paris, 1906.
Vibe: The high-concept cuisine draws inspiration from the past, while the online advance-ticketing system and space-station-like interior evoke a restaurant of the future.
953 West Fulton Market, 312-226-0858, nextrestaurant.com
Dinner, London
Concept: Heston Blumenthal arrives in London with 600 years of quirky British classics like meat fruits and tipsy cake.
Vibe: The clubby space nods to dining halls of yore, while the terrace overlooking Hyde Park is the city's most luxurious spot to eat alfresco.
66 Knightsbridge, +44-0-20-7201-3833 www.dinnerbyheston.com
Tickets, Barcelona
Concept: The Adrià brothers serve tapas from simple (Joselito ham) to sublime (artichokes with Idiazábal-cheese serum).
Vibe: Inspired by the multisensory experience Ferran Adrià pioneered at El Bulli, the restaurant is split into six zones, each serving a distinct style of dishes and drinks.
Avinguda Parallel 164, www.ticketsbar.es
—By Howie Kahn
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