Since I am closely associated with a pioneering high-end vegetarian restaurant, I want to point out an historically important article.
The New York Times published Frank Bruni's search for the best new American restaurants and put Ubuntu, in the town of Napa, as the number two choice.
I consider this historic because vegetarian food has not previously reached the level of cuisine that it is capable of reaching. I've had extraordinary vegetarian meals in the home temple of the Soto Zen sect in Japan, Eiheiji. Those meals were at the utter peak of human cuisine.
While I am not a vegetarian by any one's definition, I find the most exquisite food with the most imagination is always vegetarian. When I am eating out and evaluating the quality of a chef I always judge by the chef's handling of vegetables. It seems to me that the best test of skill, creativity and profound taste is the ability to prepare, cook, combine and present vegetables.
I plan to go to Ubuntu in the near future. It is listed in Open Table.
Footnote: A vegetarian restaurant has higher food and prep costs to total revenue (34%) than a meat or fish restaurant (24%) because it takes no effort to throw a slab of meat or fish on the grill.