Triptych, San Francisco

Triptych is constantly reinventing itself. The eatery routinely updates its appearance by lining the corrugated metal and pale-yellow walls with new exhibits from local artists. Even the selections change as the chefs incorporate seasonal fruits and vegetables into their menus of contemporary international cuisine. In addition to buying from local producers whenever possible, the chefs cook using grass-fed beef and organic greens. These ingredients lend consistency to everything from shiitake mushroom-stuffed ravioli with a sweet chili-mango sauce to french-cut lamb chops with mashed potatoes.

Although the vaguely industrial setting lends Triptych a trendy vibe, Gayot still claims that the eatery is "marked by a festive warmth in service and atmosphere." Bolts of red and yellow fabric hang from the ceiling in colorful loops and the marble-like tables would fit right in at a neighborhood bistro. A short walk outside leads diners to the garden seating area, where they can enjoy their brunch and pig Latin banter amid the potted plants and open air.