Updated: June 28, 2018
Infusing a New York City vibe into French tradition, Vaucluse opened in 2015. The upscale restaurant is set in a brasserie-inspired space of whitewashed walls and pops of color from turquoise banquettes. Managed by wine director Richard Anderson, the 450-selection list features more than 100 Burgundies and an impressive selection of wines from the Rhône, including values from producers like André Perret and Stéphane Vedeau and splurges from producers like Château Rayas and Jean-Louis Chave. Chef Arthur Lee executes the decadent French menu, complete with caviar selections and dishes made with white Alba truffles. Vaucluse is part of Altamarea Group LLC, which also owns Grand Award winner Ai Fiori and Best of Award of Excellence winners Marea and Ristorante Morini.