The 15 Hottest New Restaurants in Paris

"Chef Rob Mendoza worked as sous chef at Willow’s Inn on Lummi Island near Seattle before moving to Paris and working at Verjus, one of the city’s best modern bistros. Now he’s opened his own place, with exposed stone walls and globe lamps, in the arrondissement that’s more of a nursery for emerging culinary talent than any other in the city: the 11th. The menu evolves regularly, but dishes like chicken wings with watercress, salsify in squid ink with egg yolk and chorizo, oyster mushrooms in mole sauce, and chocolate fondant with cardamom sauce reflect the chef’s international sensibility in the kitchen." - Alexander Lobrano