Dining
The new bars, restaurants, dishes, and drinks that inspired us most in 2025.
Caviar Fateer
Santa Monica
“Chef Michael Mina’s Orla restaurant at the new Regent Santa Monica hotel features ocean views and an eclectic menu with Middle Eastern flair. The Petrossian Royal Caviar Fateer with Daurenki caviar, ashta cream, chive, and dill is something I’d go back for over and over again.” —Ramona Saviss
Passerine
New York, New York
“I’ve been inspired by one of the buzziest new Indian restaurants in New York, Passerine, helmed by chef Chetan Shetty’s seasonally driven cooking in Flatiron. Passerine recently collaborated with Dewar’s Scotch Whisky to create Diwali-inspired 12 Year Old whisky cocktails—a perfect example of how tradition and creativity can come together to produce spectacular mixology.” —Stephanie Macleod
Adalina Prime
Chicago, Illinois
“I’ve been a fan of Adalina since day one. It was one of the first restaurants in Chicago that managed to make dinner feel like an occasion without overdoing it. The new Adalina Prime in Fulton Market keeps that DNA but turns the volume up with a bigger room, an open kitchen, a serious wine list, and a crowd that actually dresses like they still care. The menu is built around steak, seafood, and vegetables that don’t play backup. I start with the avocado ceviche, then move into the Miller Farms Wagyu with tteokbokki mac and cacio e pepe spinach. If I’m going lighter, the Chilean sea bass is perfect. Executive chef Soo Ahn is behind both kitchens, and aside from being one of the most talented chefs in the city, he might also be the best golfer wearing a chef’s coat anywhere in the world. Adalina Prime is the rare place that delivers both the meal and the memory.” —Roger Steele
A Toast from Dewar’s
Here’s to the chefs, mixologists, and tastemakers who turn every meal into a moment worth savoring. Smooth with a golden glow and elegant sweetness, the Gold Rush celebrates culinary brilliance and unforgettable flavor.
89 Charles
Boston, Massachusetts
Boston’s Beacon Hill neighborhood is one of America’s most historic. In September, a new bar opened that quickly began making some history of its own. Called 89 Charles, it occupies a seductive, subterranean space with a playful art deco vibe. Part 1920s speakeasy, part contemporary cocktail bar, it features tiger-print bar stools, velvet banquettes, and a 12-seat marble bar presided over by mixologists of the highest order. The cocktail list features creative twists on classic favorites, like the Charles St. Espresso Martini with coconut, and a menu of crudos and small bites like a spicy n’duja flatbread with hot honey and foie gras bratwurst.
Road Hole Bar
Scotland
The Road Hole Bar on the fourth floor of the Old Course Hotel in St Andrews enjoys the most privileged view in golf, overlooking its namesake hole, the greater golf course, and the West Sands and North Sea in the distance. The famed watering hole—which boasts a library of more than 300 whiskies—is better than ever, after a recent renovation.
Clear Skies Margarita
Sea Island Golf Club, Georgia
“After the final round of the RSM Classic, I had a Clear Skies clarified margarita in the club’s Oak Room, and it was amazing! The process in which they clarify the tequila is wild . . . and it sounds a little bit gross: let the spirit mix with milk, then strain it through a cheesecloth. I’m unsure how this was discovered, but let me tell you, it’s a must try.” —Geno Bonnalie
Chocolate-Dipped Cannoli
Modern Pastry, Boston
“Modern Pastry in Boston’s North End hand fills each cannoli shell to order, which makes the crispy vessel a co-star alongside the decadently smooth ricotta filling. Order the chocolate-dipped shell and garnish it with pistachios, and you’ll understand that line in The Godfather about leaving the gun but taking the cannoli.” —Shaun Tolson
Duck Liver Ice Cream
Focus Atelier, Switzerland
“Perhaps my favorite place in the world is Park Hotel Vitznau, a castle-like hotel on Lake Lucerne. Helmed by Patrick Mahler, the hotel’s two Michelin-starred restaurant only has one dish that’s always on the seasonal tasting menu: duck liver ice cream with beetroot and beef tartare, a decadent dessert that I still dream about.” —R.S.
Bloody “Beef” Maria
Coa, Hong Kong
“The Bloody ‘Beef’ Maria at this agave spirits bar comes out smelling like a summer garden. The savory, clarified cocktail punches you in the mouth with ripe tomato notes, follows with a splash of smoke and spice from a blend of tequila and mezcal, then finishes slightly sweet. Its clarity in appearance only adds to its complexity.” —S.T.
Olive Oil Whiskey Sour
Bar Leone, Hong Kong
“At Bar Leone, in Hong Kong’s Central neighborhood, owner Lorenzo Antinori delivers a taste of Rome with negroni riffs and famous mortadella sandwiches. Still, the bar’s most captivating cocktail is its Olive Oil Whiskey Sour, where an earthy spiciness tangoes with soft citrus notes. The boozy libation—served in a coupe—introduces itself with froth akin to freshly made eggnog, and it finishes with the lingering flavor of Italian almond cookies.” —S.T.
The Panelists
PGA Tour caddie Geno Bonnalie
Travel and lifestyle editor and luxury hotel expert Samantha Brooks
Golf writer and globetrotter David DeSmith
Chef with two Michelin stars, at last counting Gabriel Kreuther
In-demand golf course architect and amateur pilot David McLay Kidd
Dewar’s award-winning master distiller
Stephanie Mcleod
Golf journalist, broadcaster, Kingdom contributing editor
Alexandra O’Laughlin
Ten-time major champ, Hall of Famer, all-star mom Annika Sörenstam
Content creator, bomber off the tee, social media icon
Roger Steele
