* Citronelle, Washington, D.C. Chef-owner Michel Richard offers contemporary French cuisine in this elegant restaurant with its eye-catching, glass-fronted kitchen. Located in Georgetown's Latham Hotel, the establishment serves inventive dishes and superb wines in an attractive, California-chic interior, all under the guiding hand of Richard, whose style is joyful and whimsical but always grounded in classical French technique.

* The Dining Room at The Greenbrier, White Sulphur Springs, W.Va. The main dining room at the 6,500-acre Greenbrier resort offers a wide range of signature dishes under the direction of Rod Stoner, food and beverage director, and Peter Timmins, executive chef. Known for superb service, The Greenbrier also features an exceptional culinary education and training program.

* Flagstaff House, Boulder, Colo. The Flagstaff House is located in a cabin built in 1929 that sits nestled on a mountainside at an elevation of 6,000 feet. Owners Don Monette and his sons, Scott and Mark, offer American food with French and Japanese influences. Patrons enjoy the personal touch of a family-owned restaurant plus breathtaking views of nearby Boulder.

* Hamersley's Bistro, Boston. An elegant Boston translation of the family-run country bistros of France, Hamersley's Bistro offers French-American cuisine served in a cozy atmosphere with beautiful architectural touches. A lively, open kitchen allows chef Gordon Hamersley, co-owner of the restaurant with his wife, Fiona, to demonstrate his love of cooking.

* Jean Georges, New York. Located at Columbus Circle in the lobby of the Trump International Hotel & Tower, this restaurant is visually stunning, with floor-to-ceiling windows overlooking Central Park. Chef-owner Jean-Georges Vongerichten's signature style of modern French cooking features the highest-quality ingredients prepared so that the natural flavors stand on their own.

* Peninsula Grill, Charleston, S.C. Chef-owner Robert Carter serves up Southern regional cuisine in a warm, clubby yet sophisticated atmosphere. Walls are covered in rich velvet with antique Cyprus woodwork and dotted with 19th-century paintings and contemporary renderings of local plantation life. Beyond the room diners have superb views of the lush garden courtyard and reflecting pool.

* Mr. Stox, Anaheim, Calif. A choice of dining rooms, an extraordinary wine cellar and a fireside lounge are among the highlights of this restaurant located not far from Disneyland. Operated by Chick, Ron and Debbie Marshall, Mr. Stox offers American- Continental cuisine, including a selection of fresh seafood, lamb, veal, prime rib, prime steaks, fresh pasta and vegetarian dishes.

* Tru, Chicago. This cutting-edge, contemporary restaurant was created through a partnership between Richard Melman, executive chef Rick Tramonto and executive pastry chef Gale Gand. Billed as "fine dining with a sense of humor," Tru features progressive French cuisine and offers a three-course, prix-fixe menu. It also puts a heavy emphasis on tasting menus.

* Vincenzo's, Louisville, Ky. Co-owners Vincenzo and Agostino Gabriele specialize in Italian fare as well as in popular standards in this establishment, which is located in a high-ceilinged dining room in an old bank building. Chef Gabriele's Italian-accented dishes range from a seafood risotto appetizer to a crab cake salad to entrées like duck, pheasant and signature veal.

"Congratulations to these 10 new members of our Fine Dining Hall of Fame," said NRN publisher Alan Gould. "This is a unique group that represents the highest standards of food quality and service in America, and it will be a privilege to honor them at our luncheon in Chicago."

According to Scott R. Feldman, vice president, industry relations and strategy for American Express, the company is "proud to salute these outstanding new members of the Fine Dining Hall of Fame. They are joining a select group of restaurants that epitomize the very best in fine dining in this country."

Founded in 1980, the NRN Fine Dining Hall of Fame now includes 190 restaurants. The criteria for nomination include excellence in food quality, service, ambience, and leadership in training and motivating staff. Prospective members are nominated by current members and NRN editors, with final selections made by NRN's editors and publisher.