How does chef Lee Desrosiers make his New York Times-recognized "Hell Chicken" so mind-blowingly delicious? The devil, as the saying goes, is in the details.

Chef Sean McGaughey built Michelin-starred Troubadour on his own terms, pairing French-inspired tasting menus with Run-DMC, thrifted china and plenty of fun.

Slather on the sunscreen and settle in at these local outdoor dining destinations, where people come for the best food with a view.