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 465-selection list features 132 Burgundies and an impressive selection of wines from the Rhône, ranging from values like Alain Graillot Crozes-Hermitage 2014 ($88) to splurges like Château Rayas Châteauneuf-du-Pape Resérvé 2000 ($795). Chef Jared Gadbaw 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 Best of Award of Excellence winners Ai Fiori, Marea and Ristorante Morini.