Paddington Restaurants

Chez Panisse alum chef Danielle Alvarez packed up her knives and moved Down Under to bring her particular brand of farm-to-table cuisine to Sydney.

Yes, 10 William Street is technically a restaurant, but really it's a fun place to drink.

At Saint Peter, there is a whole room dedicated to dry-aging fish. You might find mackerel or albacore hanging until its flavor has intensified to the satisfaction of chef Josh Niland. Niland applies the nose-to-tail approach typical for meat to all the fish he serves: Nothing goes to waste. A meal might include a round of local oysters, rock flathead (similar to a small cod) with barbecued corn and sorrel butter, and a simple lemon tart for dessert.