Jacques Fiorentino and his son, Marc, with partner Mary Anne Reyes give lucky diners the ultimate French dining experience at their new steak frites-centered restaurant.

This Ballard ice cream parlor serves organic artisan ice cream made from scratch, in flavors such as butter toffee crunch, Fiore French roast, Ballard Bee honey, Meyer lemon, cinnamon stick, and toasted hazelnut.

This Wicker Park bakery has an atmosphere inspired by Alice’s Adventures in Wonderland and a sweet menu of delicious tarts, eclairs, muffins, scones, macarons, and more. A light lunch menu of soup and sandwiches is also served daily.

It’s a sign of Dorchester’s arrival: a boutique wine-and-cheese shop stocked with strong varietals from Napa and Sonoma; 40 craft brews (Bear Republic, Allagash, Dogfish); and a choice selection of cheeses, cured meats, and dry goods.

Though you love squeezing into the booths at the tiny original location, the West Philly spot has three times the seating and an expanded menu. Pasta, fish, and Amish chicken join the pizza you can’t get enough of.

Go for the cocktails, but stay for the Southern-inspired grub (and killer brunch) at acclaimed mixologist Andy Minchow’s two-story restaurant and bar tucked away in Kirkwood.

A classic American steak house on steroids. There are wedge salads, shrimp cocktail, lobsters, and steaks galore, and seating for 400 guests in a warren of dark, wood-paneled rooms. Come happy hour, the neighborhood suits flock here.

Caffeine junkies find a haven in Bar Nine Collective, where they can sip espresso, oolong tea, and dairy-free lattes and snack on prosciutto Gruyere scones.

Become an expert in everything from indie businesses to product photography, or try the Madmen cocktail class — a staple on the schedule —​ to master muddling and Manhattans. Most supplies (including sewing machines) are provided, so you can just show up.

The diverse menu is split playfully into sections such as Eggy Stuff, Syrupy Stuff, and Salady Stuff. Should you have trouble deciding, the restaurant’s popular burger (a prime dry-aged New York strip on a Portuguese muffin), is available too.

Modern American fare with Texas influences (blackened Gulf red snapper, venison sausage, chile-rubbed heritage pork chops) in an airy space. Before dinner, sidle up to the reclaimed walnut-and-cast zinc bar for a patriotic cocktail like the Old Hickory (house-smoked dry vermouth, sweet vermouth, orange bitters, Peychaud’​s Bitters, orange zest).

The knife wielders here do their own meat and fish butchering, so they know exactly what they’re working with. What comes out is an always-changing (every four to six weeks, that is) menu of indulgent small plates like pork belly confit and roasted bone marrow, as well as larger portions of protein and house-made pasta. Order a glass of wine at the copper bar before settling in for your meal.

The new restaurant from the folks behind Meddlesome Moth has everything we love but are too lazy to make at home: French press coffee, beet salad, deviled eggs, sweet pea guacamole, zucchini chips, mussels. The goods come from local farms, and the ginormous (6,000 square feet inside; 1,300 square feet outside) space overlooks Sundance Square.

Modern American in Fort Worth with a dinner menu that chef Eddy Thretipthuangsin (Pakpao) tweaks with the seasons. The list of small bites, big bites, greens, and flatbreads spans multiple continents and countless tastes.

What happens when restaurant guru Kevin Eisner and Soo Choi (his partner at Little Branch) team up with Pleasant House chef Art Jackson? They deliver one of the fresher cafes in the city, with sweet and savory breakfast and lunch menus, small-batch coffee, and a rotating art gallery. Soak it in.

Tucked away in the Richmond, Pizzetta 211 is the neighborhood pizza place we all wish we had, as charming as it is delicious. Pizzetta’s regular pie roster stays classic — you can always get a margherita with pepperoni, a white pie, or a cheese pizza with mascarpone and arugula. But the biweekly rotating specials show the kitchen’s creativity: butternut squash joins tasso ham and collard greens, while crescenza cheese and a runny egg complement braised beef.

Every neighborhood needs a good pizza joint, and the Castro has Marcello’s. The slices speak to their New York-style name in size and foldability, but the freshness and variety of the toppings are pure California. Both tomato and pesto sauces are excellent, and toppings vary from fresh spinach to sun-dried tomatoes and feta or salty whole artichoke hearts.

Does it get more Bay Area than this? The worker-owned bakery collective not only puts out fresh breads and sweets; it also has a daily vegetarian pizza by the slice or whole pie. The pizzas may be meatless, but they never lack for creativity — expect toppings like sweet potatoes, beets, house vinaigrettes, and a wide variety of cheeses.

Whether or not you consider deep-dish real pizza, there is no denying the deliciousness of Little Star’s pies. The cornmeal crust and bright, fresh tomato sauce form an admirable base for all the combinations, and even the thin-crust pizzas are worth the splurge. Still, there’s no beating the not-so-secret Brass Monkey, with spinach, ricotta, garlic, mushrooms, onions, and fennel sausage.

Four locations of this popular pizza chain make it easy to satisfy deep-dish cravings. Here the sauce is thick, the cheese is layered, and the cornmeal crust is delightfully chewy. Avoid the wait and preorder your pie online or opt for delivery.

Del Popolo is more than a pizza truck: It’s a moving art installation of pizza making. The mobile pizzeria’s modified shipping container is outfitted with a wood-burning oven, and you can taste the effort in the Neapolitan pies — crust is chewy, charred, and laced with delicate flavors. We love the potato pie, with fingerlings and rosemary.

There’s something about an old-school red-sauce Italian joint, where the room is dimly lit, the waiters have accents, and the dishes come blanketed in melted mozzarella. Tommaso’s is a perfect example and has the longevity to prove it (it’s been open since 1935). The pies here are flashbacks: The thick, chewy crust is doused in sauce and cheese, with hints of garlic and oregano. Stay traditional with your toppings.

All Good Pizza’s goal is to bring quality food to Bayview. Using its pizzas as a benchmark, we think it’s safe to say it’s accomplishing that mission. Menus change often, but count on winners like the kale pie with truffle oil, Louisiana hot links and peppers, and prosciutto with caramelized onion jam.

Tony Gemignani seems to have an encyclopedic pizza knowledge, and we’re obsessed with Capo’s, his full-restaurant ode to old-school Chicago. Here he showcases four pie styles: the casserole-thick deep-dish and stuffed pies, a barely lighter pan pizza, and an almost dainty, cracker-thin crust. Try the Frank Nitti stuffed, an Italian Stallion cracker-thin, and anything with the house Calabrian sausage. You’ll definitely want a bourbon cocktail to wash it down.

Zante is the best place in the city to get your Indian pizza fix. Pies are laced with ginger, garlic, green onions, and cilantro. Toppings include eggplant, spinach, paneer masala, tandoori chicken, lamb, prawns, and more. Try it once and you’ll be hooked.

Mid-City’s go-to spot for made-from-scratch lunchables like sandwiches, salads, and pies opens a Westwood Village outpost with plenty of indoor and outdoor seating.

Get to the meat of it with chef Nok’s Asian-inspired patties, including the Bangkok Dangerous (tom yum shrimp, lemongrass, lime, Thai vinaigrette), Phuket Fantasy (lump crab cake with Thai green curry), and Seoul Secret (slow-cooked short ribs, veggies, red wine, and Korean BBQ sauce on a mantou bun). Wash it down with an extensive list of domestic and international brews (Brazil’s Xingu, Spain’s Estrella Galicia, Belgium’s Blanche de Bruxelles).

The latest Legal iteration caters to seafood fanatics with baked, grilled, and fried oysters; butter poached lobster; and white clam pizzetta, plus adult profiteroles (Eagle Rare bourbon ice cream, Valrhona chocolate sauce).

Hit the East Village storefront for crispy cutlets in three varieties: Bamberg (chicken with pickled cucumbers, daikon, ginger, and shallots), Grumpy Russian (pork loin with pickled cherries, veggies, and Gorgonzola), and Yonz (butternut squash and corn, topped with jicama-fennel slaw and honey-Sriracha mayo). They debuted at Brooklyn’s beloved Smorgasburg.

A bumping restaurant in Uptown with reliable happy hour drinks (more than 100 beers on tap) and American bar food. Also great for boozy brunches and watching whatever big game happens to be on. A backyard space with classic games like Jenga, ping-pong, and horseshoes just opened.