2014 U.S. TOP 100 RESTAURANTS - JUST MISSED
131
BERN'S STEAK HOUSE
The glowing comments about this venerable steakhouse include "If I get a choice, my last meal will be at Bern's," "It's not just the food, it's also about the atmosphere, attitude and service," And that doesn't cover the wine list, described as "incredible," "divine," "extensive," "crazy," "huge" and "ginormous." Part of the experience is a separate dessert room, where you can top off your steak with a slice of German chocolate cake or a banana split while sipping a glass of aged Sauternes.

Bubbling under.
1208 S. Howard Ave. Tampa, FL
813-251-2421
www.bernssteakhouse.com
132
EVEREST
Jean Joho's Alsatian-influenced French cuisine at this on the 40th floor of the Chicago Stock Exchange gives diners the opportunity to sample the type of hearty French fare you don't see very much in the U.S., A dinner of oysters with horseradish and a cucumber Riesling fleurette, crusted Berkshire pork cheeks with a choucroute salad and a filet of venison with wild huckleberries and Alsatian knepfla is, "a meal that can brace you for the cold Chicago winter."

Ranked 90 in 2012.
440 S. La Salle St. Chicago, IL
312-663-8920
www.everestrestaurant.com
133
NOBU
Nobu Matsuhisa's New York flagship still churns out delicious versions of his globally famous cuisine. Despite complaints that the menu never changes, the kitchen is applauded for the way it "faithfully produces superb renditions of Nobu classics" like rock shrimp tempura, spicy and creamy crab and a version of black cod marinated in miso and sake that has inspired copies the world over.

Bubbling under.
40 W. 57th St. New York, NY
212-757-3000
www.myriadrestaurantgroup.com

134
BIRCH
Ben Sukle left the safe confines of The Dorrance to open this cozy, 18-stool restaurant near the Johnson & Wales campus. Dishes like a warm Jonah crab served with new potatoes, green tomatoes, egg and spicy grains show why Sukle’s cooking deserves national attention.

Bubbling under.
200 Washington St Providence, RI
401-272-3105
www.birchrestaurant.com
135
LINCOLN
After spending six years as Thomas Keller's right-hand man at Per Se, Jonathan Benno joined the Patina Group to helm this handsome new Italian restaurant,. Now diners can precede a performance of Tosca with a feast that includes a terrine of oxtail, foie gras and beef tongue served with giardiniera and a mustard seed agro-dolce; spaghetti with bottarga, capers, Taggiasca olives and bread crumbs; or Hampshire pork loin with black kale, farro and a sage sauce.

Bubbling under.
142 West 65th St. New York, NY
212-359-6500
www.lincolnristorante.com