1500° at Eden Roc

Gordon Ramsay couldn’t break chef Paula DaSilva. The former Hell’s Kitchen finalist rose to the front of the kitchen line at the Eden Roc’s signature restaurant back in 2011, the same year Esquire magazine named it one of the best new restaurants in America. DaSilva takes an innovative approach to her farm-to-table cuisine, with a regularly changing menu of small and big plates, steaks and a raw bar. While "locally sourced" means you’ll find a lot of fish on the menu, the chef is serious about her steaks. So much so that they have their own menu of sauces (from cabernet to horseradish crème fraîche) and butters (the likes of black garlic truffle and smoked sweet onion).