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101 beste restaurante in Amerika vir 2013

101 beste restaurante in Amerika vir 2013


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Daar is ongeveer 200 000 restaurante in Amerika, dus dit is nie 'n klein taak om die beste restaurante te bepaal nie. 'N Groot Noord -Kalifornië paleis van volmaaktheid? A toonbank in Brooklyn waar 'n intieme 24-gang proe-spyskaart deur 'n humeurige sjef voorberei word? 'N Texaanse winkel wat uit die bors verkoop word op die oomblik dat dit oopmaak? Watter faktore maak die een restaurant beter as die ander? Kan jy vergelyk 'n burgerboom langs die pad met 'n stedelike fyn restaurant wie se tema verander elke paar maande? En hoe stapel al hierdie restaurante mekaar in 'n lys van die 101 beste? "Best restaurant" -lyste is lastig, maar die beantwoording van hierdie vrae is wat die derde jaarlikse lys van The Daily Meal se 101 beste restaurante in Amerika wil doen.

Bekyk skyfies: 101 beste restaurante in Amerika vir 2013

Hoe het ons by hierdie lys gekom? Dit was nie maklik nie. Ons sit saam ons eerste 101 lys, in 2011, met 'n eenvoudige maatstaf: Waar het ons, die redakteurs van The Daily Meal, daarvan gehou om te eet? As ons ons gemoedstoestand, ons begroting en waar ons toevallig is, as ons honger is, kan ons stem - nie met ons kritiese vermoëns nie, maar met ons mond en beursies? Waarheen sou ons vriende stuur? Ons het 'n lys van 150 plekke uit elke deel van Amerika opgestel, en namens restaurante aangevoer, gepleit en gekajoleer, van outyds tot avant-garde, ultra-toevallig tot super-fancy. Ons het keuses ingedeel, genooi 'n roemryke paneel beoordelaars (meestal restaurantkritici, kos- en leefstylskrywers en bloggers) van regoor Amerika om die restaurante te help bestel via 'n anonieme opname, en daarna die resultate getel om 'n ranglys saam te stel. Ons het die proses in 2012 herhaal, met inagneming van die wenners en genomineerdes van 2011, en voorstelle van beoordelaars en lesers, en eindig met 202 benoemings.

Lees meer: ​​101 beste restaurante in Amerika vir 2012

Lees meer: ​​101 beste restaurante in Amerika vir 2011

Maar dit word elke jaar moeiliker om genomineerdes af te lê tot selfs die meesterlys van 202 restaurante waarmee ons begin. Dit is deels omdat die kwaliteit en verskeidenheid restaurante in Amerika voortdurend verbeter. Let daarop dat ons, benewens wenners en genomineerdes van die vorige twee jaar, lesers se voorstelle oorweeg het en wat ons trots is om op te let, was 'n nog meer indrukwekkende paneel beoordelaars (174 gewaardeerde paneellede) vir benoemings. Ons is trots daarop dat ons vanjaar meer restaurante uit 'n selfs meer geografies diverse gebied as ooit oorweeg het. 'N Lys van 303 genomineerdes is tot 202 verklein, waarna die paneel en ons personeel gestem het, en elke restaurant kry drie keer kans om op grond van ligging, tipe kombuis en prysfaktore, vlak van' buzz 'gekies te word , "formaliteit van kos en atmosfeer, klassieke status en epiese maaltydervaring.

Die resultate was tot nadenke en omstrede-en het ons toevallig beslis laat nadink oor hoe ons ons verbintenis tot die beste moontlike lys vir die komende jare sal voortduur (dit is natuurlik 'n werk wat aan die gang is).

Wat 2013 betref, het sjef Thomas Keller, The French Laundry, in 2011 die eerste plek, maar in 2012 onttroon, die status van die restaurant se nommer een teruggekry. verlede jaar se nommer een Van Eric Ripert Le Bernardin - na die derde plek. Maar nie alles was Keller nie - sy buitepos in New York Op sigself val vir 'n tweede jaar, 10 plekke na die 17de plek. Daar was ander beduidende dalings van die top 10. Beide sjef Grant Achatz's Alinea en Alice Waters se Chez Panisse het onderskeidelik tot die 14de en 15de plekke geval, en Osteria Mozza het tot die 22ste plek geval. Hulle het plek gemaak vir die Meisie en die bok, ABC Kombuis, Blue Hill by Stone Barns, en Babbo. Ander restaurante het verder geval, soos Grant Achatz se tema-verskuiwing Volgende, af 22 plekke, en die Seattle -klassieke Canlis, dalende 57 trappies. Intussen, onder andere stygings, Chicago's Die Publikus het 28 plekke gestyg en Portland, Ore Dier 35 geklim.

Daar was 34 eerstejaarrestaurante, plekke wat nog nie voorheen op die lys was nie. Agt restaurante - Die van Bern, Clio, SNY, Fore Street, Frasca, Guy Savoy, Hominy Grill, en Rasika - het teruggekeer van ons eerste lys nadat dit in 2012 geval het. Daar was 55 restaurante wat vanaf 2012 teruggekeer het, en 46 restaurante was al drie jaar op die lys.

Ons probeer hard om 'n wye geografiese verspreiding voor te stel, maar die feit is dat dit daar is is "voedseldorpe" regoor die land - Chicago, Los Angeles, New Orleans, Portland (beide Oregon en Maine), San Francisco, en 'n paar ander, insluitend (brom weg) New York Stad - waar baie van die beste restaurante blykbaar vergader, ten minste soms omdat talentvolle sjefs en restauranteurs uit ander streke daarheen trek. Daar is ongeveer 71 stedelike gebiede in die VSA met 'n bevolking van 500 000 en hoër, en hoewel hulle almal vol restaurante is, het elkeen een of twee plekke wat werklik vergelyk kan word met die beste wat Amerika te bied het? Kan wees. Maar waarskynlik nie.

Ons is almal trots op die streek, maar die vraag wat ons aan paneellede (en lesers) in gebiede wat onderverteenwoordig lyk, aanmoedig om hulself af te vra, is: Is die restaurant wat ek hier liefhet, iemand wat ek aanbeveel om 'n spesiale reis hierheen te maak? Die antwoord op die vraag sou ja wees vir die meeste indien nie almal van die toonaangewende restaurante wat die 101 beste lys van 2013 gehaal het nie, of dit nou gastronomiese heiligdomme is of net ikoniese plaaslike instellings wat toevallig iets beter doen as enigiemand anders.

Dit gesê, in die rommel om posisionering, het die lys se mees prominente streke dit gedoen verloor plekke na 'n meer geografies uiteenlopende groep wenners in 2013. Terwyl die top 20 plekke nog deur New York oorheers is, het dit van 12 na 11 gedaal en in die algemeen het New York se 28 plekke in 2012 tot 26 restaurante in 2013 gedaal. Net so, Kalifornië het van 24 wenners tot 20 gedaal, en Chicago het na sewe finaliste teruggesak. Restaurante uit 22 state en Washington DC. word in 2013 verteenwoordig, teenoor 19 en DC in 2012. Die nuwelinge was Hawaii, Mississippi en Ohio; stede wat nog nie voorheen verteenwoordig is nie, sluit in Honolulu, Oxford en Cleveland.

Terwyl wenners van die oostelike en weskus afgeneem het, was daar meer restaurante uit Florida, Las Vegas en Suid -Carolina. Vanjaar se plaaslike uiteensetting bevat 39 restaurante aan die ooskus, 25 aan die Weskus en die Stille Oseaan, 16 in die suide, 13 in die suidweste en agt in die Heartland. Gramercy Tavern, Die Franse wassery, Cochon, Joël Robuchon, en Meisie en die bok Ons is almal trots op plaaslike trots, maar die vraag wat ons paneellede (en lesers) in gebiede wat onderverteenwoordig lyk, aanmoedig om hulself af te vra, is: Is die restaurant wat ek hier liefhet, iets wat ek mense sal aanbeveel 'n spesiale reis hierheen om te beleef?

Wat die kookkuns betref, oorheers restaurante wat Amerikaanse tariewe bedien, standaard, tradisioneel en modern. Die Franse kookkuns het bestendig gehou ná 'n dramatiese daling in 2012. Asiatiese restaurante het toegeneem na 'n duik verlede jaar, en Italiaanse restaurante, wat sedert 2011 met 'n derde geklim het, het weer gestyg. Die opvallendste is miskien dat die aantal avant-garde-restaurante op die lys byna verdubbel het. Beteken hierdie lys 'n styging in kwaliteit en innovasie in restaurante buite sommige van die grootste stede in Amerika of val dieselfde dinge af op plekke daarin? Kan ons uiteindelik sê dat die Italiaanse, Asiatiese en avant-garde-keukens 'n vurk in die Franse kombuis gesteek het? Moeilik om te sê, aangesien The French Laundry boaan hierdie lys is. Hierdie vrae kan bespreek word. Kan u uitsien na meer vloeibare stikstof en agar-agar in u kos? Waarskynlik.

Daar was wenners wat beslis afbrekers sal maak en advokate sal inspireer. In sy eerste jaar op die lys, Shake Shack's aanspraak op die 11de plek (hierbo Jean-Georges, Daniel, Alinea, Chez Panisse, Del Posto, en Per Se) sal waarskynlik meer woede as In-N-uit liefhebbers. Minder omstrede was toevoegings van Chef's Table by Brooklyn Fare, é deur José Andrés, Die NoMad, Die restaurant op Meadowood, Sushi Yasuda, Die Catbird -sitplek, en Benu. Voedselmedia en kulinêre gunstelinge Mission Chinese, Torrisi, Onderbuik, Stella!, en Yardbird sal waarskynlik ook nie vertrek nie ook baie argumente. Maar hey, dit is nie asof die beste restaurantlyste 'n subjektiewe ding is nie, nie waar nie?

Hierdie lys bevat elke restaurant wat u kan voorstel. Behalwe vir burgerverbindings, taqueria's en noedelwinkels, is daar restaurante met 'molekulêre' en proe-spyskaarte WD-50, Alinea, en Next vryf skouers met steakhuise soos die eerbiedwaardige Bern's en kultus -gunstelinge Xi'An beroemde kosse, bekend vir tintelende lamsvleisslaai.

U kan die resultate bevraagteken ("La Taqueria is dit beter as 'n minibar? Sjoe, El Farolito is beter as La Taqueria! "). U kan vra hoeveel restaurante ons redakteurs en paneellede besoek het (die meeste). Sommige restaurante op die lys kan u selfs mal maak met die wete dat u uit u eie ervaring die lys beter kan bestel, of 'n aantal wenners kan vervang met plekke wat u dink meer verdienstelik is ('Waar is dit? Manresa? "), maar gegewe die aard van die ranglys, sal dit verbasend wees as daar is was nie meningsverskille. Daar was inderdaad plekke waarheen ons getrek het, wat dit nie afgesny het nie. Laat weet ons wat u dink ons ​​gemis of verkeerd rangskik - ons lees u kommentaar, selfs al stem ons nie altyd daarmee saam nie. Soos elke jaar, publiseer ons 'n opvolg met u opmerkings-en as u ons na plekke wat ons gemis het, des te beter publiseer.

Ons dink ons ​​lys het goed afgeloop. Die kwaliteit en groot verskeidenheid van spyskaarte en kookkuns by die restaurante op hierdie lys en die honderde ander wat die snit byna, maar nie heeltemal laat blyk het nie, is dat daar 'n paar baie opwindende kokke in Amerika is, sjefs wat die kroeg verhoog vlak wat hierdie land nog nooit gesien het nie. Daarvoor salueer ons die hardwerkende mense wat uiteet in Amerika 'n werklik lonende avontuur maak. Ons wil ook ons ​​paneellede opreg bedank dat hulle ons gehelp het (kyk hier na die volledige lys). U kan seker wees dat ons sal voortgaan om meer betroubare paneellede aan te meld en die proses waarmee ons ons keuses maak, te verfyn. Wat sal die volgende 101 paaiement inhou? U vind dit uit op The Daily Meal.

101 beste restaurante vir 2013

101. Lola, Cleveland
100. Rasika, Washington DC.
99. Voorsienigheid, Los Angeles
98. Stella !, New Orleans
97. Benu, San Francisco
96. The Four Seasons Restaurant, New York Stad
95. minibar, Washington DC.
94. Fearing's, Dallas
93. Sushi Yasuda, New York Stad
92. Woodshed Smokehouse, Fort Worth, Texas
91. Die Catbird -sitplek, Nashville, Tenn.
90. Onderbuik, Houston
89. Kongres, Austin
88. Canlis, Seattle
87. The Barn at Blackberry Farm, Walland, Tenn.
86. Dahlia Lounge, Seattle
85. Bartolotta Ristorante di Mare, Las Vegas
84. Al Forno, Providence, R.I.
83. Jaleo, Las Vegas
82. Michael's Genuine, Miami
81. Fore Street, Portland, Maine
80. Die restaurant op Meadowood, St. Helena, Kalifornië
79. Stadse kruideniersware, Oxford, mej.
78. Al Di La, Brooklyn, N.Y.
77. Pizzeria Bianco, Phoenix
76. Zahav, Philadelphia
75. Hominy Grill, Charleston, S.C.
74. SriPraPhai, Queens, N.Y.
73. Le Pigeon, Portland, erts.
72. Lucques, Los Angeles
71. Kreuz -mark, Lockhart, Texas
70. Joe's Stone Crab, Miami
69. McCrady's, Charleston, S.C.
68. Yardbird Southern Table and Bar, Miami
67. TRU, Chicago
66. Craigie on Main, Cambridge, Mass.
65. Komi, Washington DC.
64. Staatvoëlbepalings, San Francisco
63. Clio, Boston
62. O-Ya, Boston
61. Alan Wong's, Honolulu
60. Bern's Steak House, Tampa, Florida
59. Die NoMad, New York Stad
58. Frasca Food & Wine, Boulder, Colo.
57. é deur José Andrés, Las Vegas
56. Michael Mina, San Francisco
55. FIG, Charleston, S.C.
54. Kweepeer, San Francisco
53. Chef's Table by Brooklyn Fare, Brooklyn, N.Y.
52. Coi, San Francisco
51. SNY, Los Angeles
50. Volgende, Chicago
49. Spago, Los Angeles
48. Di Fara, Brooklyn, N.Y.
47. Xi’An Famous Foods, Queens, N.Y.
46. ​​Spiaggia, Chicago
45. Guy Savoy, Las Vegas
44. Torrisi Italian Specialties, New York City
43. The Bazaar, Los Angeles
42. La Taqueria, San Francisco
41. Il Buco Alimentari e Vineria, New York Stad
40. Galatoire's, New Orleans
39. Frank Pepe Pizzeria Napoletana, New Haven, Conn.
38. Blackbird, Chicago
37. The Inn at Little Washington, Washington, Va.
36. Ippudo, New York Stad
35. Die Publikaan, Chicago
34. Dier, Portland, erts.
33. Vetri, Philadelphia
32. WD-50, New York Stad
31. Marea, New York Stad
30. Bar Tartine, San Francisco
29. Masa, New York Stad
28. Augustus, New Orleans
27. Mission Chinese Food, San Francisco
26. Franklin BBQ, Austin
25. Joël Robuchon, Las Vegas
24. Skil, Charleston, S.C.
23. Bouchon Bistro, Yountville, Kalifornië
22. Osteria Mozza, Los Angeles
21. Gotham Bar and Grill, New York Stad
20. Dier, Los Angeles
19. Zuni Cafe, San Francisco
18. Commander's Palace, New Orleans
17. Per Se, New York Stad
16. Del Posto, New York Stad
15. Chez Panisse, Berkeley, Kalifornië
14. Alinea, Chicago
13. Daniël, New York Stad
12. Jean Georges, New York Stad
11. Skud Shack, New York Stad
10. Cochon, New Orleans
9. Meisie en die bok, Chicago
8. Babbo, New York Stad
7. ABC Kombuis, New York Stad
6. Blue Hill by Stone Barns, Pocantico Hills, N.Y.
5. Elf Madison Park, New York Stad
4. Momofuku Ssäm Bar, New York Stad
3. Le Bernardin, New York Stad
2. Gramercy Tavern, New York Stad
1. Die Franse wasgoed, Yountville, Kalifornië


Die 100 beste eetplekke in Amerika, volgens Yelp

Yelp het sy 2020 -lys met 100 beste eetplekke in Amerika bekendgemaak en met eetplekke in byna alle 50 state, kan ons geen beter rede bedink om die reis te beplan.

Om duidelik te wees, dit is nie 'n suiwer lys van die 100 restaurante met die beste algemene Yelp-beoordelingen, maar eerder een samengestelde lijst met enkele van de beste Yelp-beoordeelde gerechten in het hele land. Om die beste eetgelegenheden van Yelp in 2020 te bepalen, het een data science-team in 2019 de beste restaurants aangetrokken door beoordelingen en aantal beoordelingen in de VS.

Die resultate is 'n dinamiese en soms eienaardige momentopname van die Amerikaanse eetkamer met 'n bietjie van alles, van wit tafeldoek Italiaans in Chattanooga tot 'n gumbo-koswa in Portland, Oregon. Ondanks die goeie algehele diversiteit, is 'n hele 20 restaurante op die lys in Kalifornië geleë - verreweg die meeste van enige staat.

  1. Shawarma Guys - San Diego, CA
  2. Pisces Poke & amp Ramen - Los Angeles, CA
  3. Plaasvoël - Washington DC
  4. Burgerama - Valley Village, CA
  5. Cocina Madrigal - Phoenix, AZ
  6. Fratellino - Coral Gables, FL
  7. Yardie Spice - Homestead, FL
  8. Soet rys - Gardena, CA
  9. Soichi Sushi - San Diego, CA
  10. Pikul Thai Bistro - Fairfield, CA
  11. Kahuku Farms - Kahuku, HI
  12. Shish Ke Baba - San Francisco, CA
  13. The Fuel Shack - San Clemente, CA
  14. PorkChop & Bubba's BBQ - Bakersfield, CA
  15. Roundhouse Deli - Roseville, CA
  16. Tommy Tamale Market & Cafe - Grapevine, TX
  17. SP Brazilian Steakhouse - Lakeway, TX
  18. Kraot Kai se Laotian Barbecue - Corona, CA
  19. Karved - Las Vegas, NV
  20. Southern Charm Cafe - Cape Canaveral, FL
  21. Gino's Deli Stop N Buy - San Antonio, TX
  22. Craft Pita - Houston, TX
  23. Taneda Sushi in Kaiseki - Seattle, WA
  24. Mumbo Gumbo PDX - Portland, OR
  25. Knoffel Yuzu - Las Vegas, NV
  26. Mr bibi - Oceanside, CA
  27. Bulegreen Cafe Yard - Oakland Park, FL
  28. Sky Rocket Burger - Dallas, TX
  29. Scotty's Cafe - Columbus, OH
  30. The Aussie Grind - Frisco, TX
  31. Grieks uniek - Ashburn, VA
  32. Yahya's Mediterranean Grill & amp Pastries - Denver, CO
  33. Nini's Deli - Chicago, IL
  34. Lewis Barbecue - Charleston, SC
  35. Dagbreek Pleasant Street - Gainesville, FL
  36. Otis - Brooklyn, NY
  37. ACHILLES - Santa Clara, CA
  38. Gotta B Crepes - Evanston, IL
  39. Taqueria La Familia - Denver, CO
  40. Hometown Cafe & amp Poké Bar - Providence, RI
  41. Zaap Thai - Portland, OR
  42. Asiana Thai & Sushi - Cincinnati, OH
  43. Selam Ethiopian & amp; Eritrean Cuisine - Orlando, FL
  44. Chellas Arepa Kitchen - Lancaster, PA
  45. New Mexico Tamale Co - Ferndale, WA
  46. Duitse knoop - St. Petersburg, FL
  47. Kuji Asian Grill - Woodland, CA
  48. Bombay River - Red Bank, NJ
  49. Carmelina's - Boston, MA
  50. Arario Midtown - Reno, NV
  51. Indo - St. Louis, MO
  52. The Curry Pizza Company 2 - Fresno, CA
  53. Barista Del Barrio - Tucson, AZ
  54. Korai Kitchen - Jersey City, NJ
  55. 310 Eatery - Albany, CA
  56. Dia De Los Takos - Albuquerque, NM
  57. Gesonde stof - Chicago, IL
  58. Forma Pasta Factory - Brooklyn, NY
  59. Flight Restaurant & amp; Wine Bar - Memphis, TN
  60. Croby's Urban Viddles - Charlottesville, VA
  61. Mr Pollo - Pensacola, FL
  62. Yassin's Falafel House - Knoxville, TN
  63. The Local Wood Fired Grill - Alpharetta, GA
  64. Hou Fast Kitchen and Spirits - New York, NY
  65. Tibbitts @ Fern Hill - Tacoma, WA
  66. Acevedo's Hawaicano Cafe - Kahului, HI
  67. Tuna Kahuna - Burlingame, CA
  68. Joe's Kansas City Bar-B-Que-Kansas City, KS
  69. Hawaii Poke Bowl - Eagan, MN
  70. Trattoria 360 - Campbell, CA
  71. Porque Nee? Tacos - Oakland, CA
  72. Stella's - Richmond, VA
  73. Indian Gardens Cafe & amp Market - Sedona, AZ
  74. Noodle Man - Virginia Beach, VA
  75. Peck Peck Chicken in Koreaanse styl - Teaneck, NJ
  76. Pruller Restaurant - Marlborough, MA
  77. Jackie M's & Son - Augusta, GA
  78. JJ's Caffe - Brockton, MA
  79. Odd Duck - Milwaukee WI
  80. Chez Genèse - Greensboro, NC
  81. Otaru Sushi Bar - New Haven, CT
  82. Fox & amp Fig - Savannah, GA
  83. The Box & amp Burgers Eatery - Kirkland, WA
  84. Lekker Pollo - Louisville, KY
  85. El Bocado - Philadelphia, PA
  86. Inizio - Buffalo, NY
  87. MOZZ - Provo, UT
  88. Bae Bae's Kitchen - Pittsburgh, PA
  89. Alleia - Chattanooga, TN
  90. Yannis Golden Gyros - Indianapolis, IN
  91. Sunny Point Café - Asheville, NC
  92. Wright's Barbecue - Johnson, AR
  93. Banh Mi Brothers - Charlotte, NC
  94. Ten/6 - Coeur d’Alene, ID
  95. Los Primos Tex Mex & amp Grill - Rockville, MD
  96. Plank Seafood Provisions - Omaha, NE
  97. Cafe Kacao - Oklahoma City, OK
  98. MAKS Asian Kitchen & amp Sushi - Fort Myers, FL
  99. Vizo's African Bar & amp Restaurant - Lubbock, TX
  100. Falafel kafee - Birmingham, AL

Kopfoto met vergunning van Getty -beelde.

Verwante


50 genomineerdes vir die beste nuwe restaurant in Amerika 2013

Andrew Knowlton , die Smaaklike ete Foodist, het talle ure deurgebring en duisende kilometers ver gereis op soek na die beste nuwe restaurante in Amerika (sien die wenners in ons Hot 10 -funksie). Na te veel etes alleen aan die kroeg, keer hy terug huis toe met hierdie lys van 50 voornemende genomineerdes - van New York 's Alder tot Charleston 's Xiao Bao Biscuit.

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'N Kulinêre lys:' 101 beste restaurante in Amerika '

New Yorkers wat in die beste restaurante in Amerika wil eet, het 'n groot voordeel. Volgens 'n posisie wat pas deur die Daily Meal van die 101 beste restaurante in Amerika bekend gemaak is, is 27 van die land se beste restaurante in die Big Apple.

Die restaurante is gekies deur 'n paneel van 176 voedselkritici, kookboekskrywers en ander in die voedselbedryf, sê Colman Andrews, die redaksionele direkteur van The Daily Meal.

Die resultate kombineer lekker eetrestaurante - soos Eric Ripert se spoggerige Le Bernardin, met bekostigbare opsies soos Shake Shack en SriPraPhai in Queens.

Die lys dien as 'n soort kooklys van plekke om oor die hele land te probeer.

"In my agterkop het ek 'n idee gehad soortgelyk aan wat die Michelin -gidse doen, waar een ster beteken dat dit regtig lekker kos is, twee sterre beteken dat dit 'n ompad werd is en drie sterre dat dit 'n spesiale reis werd is," het Andrews gesê.

Daar is plekke op die lys waar mense gereeld spesiale reise onderneem, soos Franse wasgoed in Kalifornië, maar ook plekke soos Frank Pepe Pizzeria Napoletana, in New Haven, Conn. dit, het Andrews gesê.

"Dit is al die plekke wat ek aan voedselliefhebbers sal aanbeveel. As jy ooit na 'n restaurant op hierdie lys sou gaan, het jy 'n goeie idee van die toestand van Amerikaanse kos. Jy is dalk arm, siek en vet," het Colman geskerts . "Maar jy sou regtig weet wat aan die gang was."


Gourmet Pub Grub: die 40 beste kroeë in Amerika vir voedselliefhebbers

Laat die basiese hamburgers en frietjies by hierdie watergate agter, waar u u dors kan opdroog sonder om u eetlus in te boet.

Verwant aan:

Foto deur: Francesco Tonelli & copy2014 Francesco Tonelli - Alle regte voorbehou

Foto deur: Wayne E. Chinnock & copyWayne E. Chinnock

Foto deur: Fotograaf: Michael Goelzer en kopie Kopiereg: Michael Goelzer

Foto deur: Kristyn Miller & copy2016 Kristyn Miller

Foto deur: SCOTT SUCHMAN & kopie Foto deur Scott Suchman

& copySylvia Stutz Photography http://www.sylviastutzphotography.com

Foto deur: Sal Rodriguez en copywww.photo313.com

Foto deur: Francesco Tonelli & copy2014 Francesco Tonelli - Alle regte voorbehou

Foto deur: Paul Wagtouicz & copyPaul Wagtouicz

Foto deur: Patrick Michael Chin

Foto deur: mihalyiphoto.com & copy2014 www.mihalyiphoto.com

Foto deur: David Salazar en kopie David Salazar Photography

Haute watergate

Om te drink aan die beste tepels, belet nie 'n gastronomiese ervaring nie - ten minste nie by die land se top 40 kroeë vir kosliefhebbers nie. Hierdie kroeë, kroeë, sitkamers en speakeasies kon dit gebel het as dit by die spyskaart kom, maar in plaas daarvan het hulle toptalente gesoek om geregte te produseer wat veel verder gaan as kaas en vleisgeregte of 'n fynproewersburger. Dink aan sardientjies a la plancha, opvallende okonomiyaki- en seekostorings wat oorloop van die oorvloed van die oseaan. Hierdie watergate is in die eerste plek bekend vir hul drankies, maar miskien moet dit nie so wees nie.

Foto van Matador Bar se avokado -pizza met vergunning van The Miami Beach EDITION

The Alembic Bar (San Francisco)

Hierdie watergat in Haight Street, wat bekend is vir sy vleiende beligting en sy terugslae -cocktails wat met stories gepaardgaan, verdien meer liefde vir wat en rsquos wat uit die kombuis vlieg. Terwyl die spyskaart verander na gelang van die sjef- en rsquos-grille, is daar twee geregte wat 'n oproer sou veroorsaak as hulle uit die repertoire verwyder word: eendharte wat met pittige pynappel en tiemiesout gesny is, en beenmurg besmeer met kappertjiegremolata en knoffelkonfyt. Ander hoogtepunte sluit in huis -ricotta, Berkshire -varkbroodjies en 'n Meyer -suurlemoenparfait vir nagereg. 'N Tuin in die agterplaas voorsien die kroegmanne en kokke die kruie wat hulle nodig het om geïnspireerde drankies en borde te bedien.

Foto met vergunning van Andrew Dalton

Leyenda (New York)

Die meeste stroom na Leyenda Brooklyn Cocteleria om 'n drankie te drink uit die bekende cocktailmaven Ivy Mix. Die in Latyns-Amerikaans geïnspireerde Brooklyn-kroeg is drankies soos Say Saything, met tequila, cachaca, Aperol, waatlemoen, limoen, kruisement en sout. Dit smaak na vakansie. So ook die kos. Die sjef Sue Torres en die rsquo -churrasco -rompsteak is onvergeetlik lank nadat die tjek vereffen is. So ook haar panuchos & mdash gebakte tortillas bedek met klapper-habanero garnale, gebakte boontjies en avokado. Meng grappies dat sy "per ongeluk 'n restaurant oopgemaak het", maar die kombuis en kroeg is ewe groot.

Foto met vergunning van Hanna Lee

Drink (Boston)

Drink & rsquos -skemerkelkiespel het Fort Point verander toe dit Tales of the Cocktail World en die beste Cocktail Bar -toekenning in 2013 gewen het. Miskien het dit selfs Boston verander. Die skemerkelkies, net soos die kos, maak staat op die plase vir die nuutste bestanddele, en die kroegspan en kombuispersoneel werk naatloos saam. Alhoewel dit onmoontlik is om by Drink te stop sonder om dikgesnyde patat in aioli van moutasyn te doop, spaar besoekers ruimte vir steak tartare, hartige doughnut gate, foie gras frankfurter en die roomysbroodjie van die dag. Elke besoek voel asof u 'n gesogte uitnodiging na 'n skemerkelkie gekry het.

Foto met vergunning van Wayne Chinnock

Vanguard Bar (Milwaukee)

As u 'n kosliefhebber en 'n rsquos-kroeg oopmaak, beteken dit nie dat u gepoleerde keukengerei en doeke nodig het nie. Vanguard Bar, wat sy naam op 'n lys van meer as 100 bruin spiritualieë maak, is ook 'n wors -emporium. Die wors wat die beste verkoop word, is die eend BLT, met gekapte blaarslaai, hollandaise aioli en spek, maar die kroeg is ook die tuiste van die oorspronklike bratwurst in Milwaukee-styl, bedek met kaasmelk, cheddarkaas en Cheez Whiz. Die 26 wors in totaal verlei gaste met eksotiese kombinasies soos seekat chorizo ​​en, vir vegetariërs, Soy Meets World. Elke skakel bevat 'n aanbevole bierparing.

Foto met vergunning van Vanguard Bar

Pub Royale (Chicago)

Die eerste ding wat besoekers nagaan wanneer hulle Pub Royale binnekom, is die konseplys agter in die Indië-geïnspireerde kroeg. Dit is 'n plek waar 'n bord 'n paar lae-bitter bier en cider vertoon omdat dit die beste pas by die pittige Indiese kos wat uit die kombuis kom. Cocktails ook, soos 'n Iced Royale Chai, met whisky, klapper, chai, kaneel en swartpeper, en mdash kan die hitte tem. Een van die gewildste geregte, Gobi Manchurian, is die ideale kroeghappie met knapperige blomkool, soet en pittige Manchurian-sous, sesam en cashewnoten. Ander gunstelinge sluit in die gesmeerde paneer, warm hoender uit Indië, mossels en naan, en samosas met sout kabeljoue.

Foto met vergunning van Martha Williams

Trou Normand (San Francisco)

San Francisco & rsquos Trou Normand is net so bekend vir noukeurig vervaardigde cocktails en sjokolade in die huis. Die drankies laat Franse brandewyne en sterk drank die voortou neem, veral Armagnac en Calvados. Trou Normand verwys immers na die Franse tradisie om 'n klein drankie te neem tussen kursusse om die smaak te reinig. Die eienaars voel dat die ryk, vetterige geure van vleis goed by gedistilleerde geeste pas, vandaar die 40 verskillende soorte charcuterie wat aangebied word, van die bekende mortadella, bresaola en 'nduja tot eksotiese salam soos konyn met behoue ​​lemoen, komyn en cara cara . Bestel vleis by die bord vir die beste waarde, en neem ook die gebraaide varkvleis van die aandete af.

Foto met vergunning van Colin Price

Nagdoek (Austin)

Die cocktails is lekker om by Nightcap te bestel vanweë hul slim name soos Tequila Mockingbird en Jalapeno Business, maar die ware magie lê daarin dat u 'n nagereg op die volgende vlak met u drankies kan bestel. Neem byvoorbeeld die doughnut en foie gras: 'n ricotta beignet, suurlemoen, ingelegde bloubessie, foie botterroom en granola. Nightcap het ook genoeg om jou aan die hartige kant te lok. Die geroosterde hoenderborsie met aartappeldauphine, swart knoffel, maitake-sampioen en truffeljus het reeds op 'n nuwe plek 'n wenner geword.

Foto met vergunning van Kristyn Miller Photo

Cure (New Orleans)

NOLA word gekenmerk deur Cure & rsquos happy hour, wat sewe dae per week strek en 12 klassieke cocktails bevat teen $ 6 elk. Die bar & rsquos -vrygewigheid tydens spitstye is nie die enigste rit wat u die moeite werd is om kaartjies in Freretstraat te koop nie: die seisoenale skemerkelkies is baie oorspronklik en die klein bordjies is so vars dat dit nie soos kroegkos voel nie. Sjef Jason Klutts sê hy kan genoeg van sy eie steak-tartaar kry, maar die klante word ook bederf met die pimento-kaas en die knapperige, oondgebakte hoender wat bedien word met rucola-slaai.

Foto met vergunning van Cure

Eat the Rich (Washington, DC)

Yskoue Virginia-oesters is die yin tot warm hushpuppies en rsquo yang by Eat the Rich. Die punk-rock-kroeg van die James Beard-genomineerde Derek Brown is so pretensieloos dat die skemerkelkies in kanne kom, oesterhokke dien as kandelare en dit lyk asof die kroegmanne dadelik u naam ken. Hulle bedien Rappahannock River Oysters, 'n paar van die streek se beste tweekleppies en mdash, plus 'n seekos seekosgeregte soos forelhassie, 'n gebraaide toebroodjie, garnale en kaas en 'redneck -wasgoed', of kaviaar wat saam met Route 11 -aartappelskyfies bedien word. Was dit alles af met die Buck Hunter, 'n kruik bourbon, gemmerstroop, suurlemoen, koeldrank en angostura -bitter.

Foto met vergunning van Scott Suchman

Euclid Hall Bar & Kitchen (Denver)

Euclid Hall het drinkvoedsel van regoor die wêreld geleen om sy lang, eienaardige bierlys aan te vul (gedeel deur wiskundige tipes om die moeilikheidsgraad aan te dui). Daarom vind u pad -Thai -varkore saam met Beierse schnitzel en Kanadese poutine. Waar die kombuis regtig skyn, is wors. Van kielbasa met kort ribbes tot boudin noir, daar is iets vir elke slukkie. Wat u opmerk, is dat sjefs en kroegmanne een toonbank tydens die diens deel, en 'n teken is dat die eet- en drinkbedrywighede net so gekoppel is aan hul wors.

Foto met vergunning van Chad Chisholm

Armory D.E. (Dallas)

Armory D.E. hou sy kombuis genadiglik aan die brand tot 02:00, wat beteken dat die Hongaarse laatnag vir die skare in Deep Ellum, 'n kunstige woonbuurt in Oos-Dallas, eet. Gulyas, 'n Hongaarse goulash-sop, pas uitstekend by die uitgebreide reeks dubbelgedistilleerde vrugtebrandewyne en sterk tuisgemaakte cocktails. Daar is 'n paar gewilde keuses wat nie 'n Hongaarse aksent het nie, soos die kortribburger wat nog beter gemaak is met pekanneutgerookte spek en die verkoolde pulpo met seekat wat prut in witwyn en Spaanse speserye voordat jy die rooster sien.

Foto met vergunning van Armory D.E.

Standby (Detroit)

Die kombuis en die kroeg speel soos ou vriende by Standby. Dit is hoekom die braaisous gevul is met mezcal, olywe in jenewer gemarineer word en wortels 'n hupstoot kry van brandewyn. Die cocktail-nuweling wat op die gordel gevind word, het 'n aansienlike spyskaart met heerlike voorgeregte wat 'n bietjie Renaissance-fees kan oplewer, soos gebraaide lamsvleis, Marokkaanse biefstuk en gelakte kalkoenboud. As jy net wei, is daar rsquos horchata en garnale koeke, eendvet-gebraaide amandels en 'n Amerikaanse blik op die klassieke Japannese straatvoedsel takoyaki wat in warm sous, feta en venkel stuifmeel gevou word.

Foto met vergunning van Sal Rodriguez

Voorstedelik (Portland, Ore.)

North Portland & rsquos Interurban beskryf homself nederig as 'n woonbuurt in die buurt, maar die benydenswaardige whiskylys en die beheer van handwerk -cocktailresepte maak meer, veral as in ag geneem word dat die kombuis onvergeetlike versnaperinge vir $ 16 of minder uitgee. Die varkburger versadig op vleeslike vlak met Los Roast Hatch -chili, gebakte uie, queso botanero, ingelegde jalapenos en aioli. Jonny Henry doen al sy genesing en worsmaak in die huis, wat nie ongemerk op die Publican & rsquos Board bly nie, met konynrillette, wildsvleis-kersieterrien en meer. Daar is ook 'n koringhond vir diegene wat graag onthou dat hulle na 'n staatsbeurs gegaan het.

Foto met vergunning van Interurban

Matador Bar (Miami)

Die spyskaart by Matador Bar is in die hande van die onlangse Top Chef -wenner Jeremy Ford, wat ook dien as die uitvoerende sjef van die kombuis in Matador Room langsaan. Om die stamboom te bevorder, is hierdie een-twee-porsie kroeg en restaurant 'n skepping van Jean-Georges Vongerichten, sodat u weet dat die kroegbyte verby die gemiddelde gaan. In plaas daarvan verskyn plate met Floridiaanse aantrekkingskrag. Die rou, gesnyde rooi snapper uit Florida het 'n lekker groen-chili-sous en knapperige rys, en die piepklein krap en mieliebroodjie is goudbruin genoeg om saam met 'n koue bier te gaan. As u 'n gereg soek wat 'n foto kan neem, is daar die avokado -pizza, waarvan die naamgroente soos 'n roos waai.

Foto met vergunning van The Miami Beach EDITION

Bar Goto (New York)

Bar Goto kanaliseer Tokio met die vibes van 'n izakaya en 'n Japannese whiskybar. U weet dat die drankies sing, aangesien dit afkomstig is van die Pegu Club -alum Kenta Goto, maar ook in die vertaling gaan niks verlore nie. The okonomiyaki &mdash a savory pancake that comes in four flavors &mdash is a work of art, and the miso wings bring waves of umami. It helps that Goto&rsquos mother had an okonomiyaki shop in Chiba, Japan, where he chopped the cabbage and made the dough when he was growing up. For an outside-the-box pairing, try gobo fries made out of burdock root with a plum Sazerac.

Photo courtesy of Paul Wagtouicz

Holeman and Finch Public House (Atlanta)

The Holeman and Finch burger is as beloved in Atlanta as the Braves, and it pops up on national best burger lists on the regular. But there&rsquos much more to Linton Hopkins&rsquo menu: The chef is committed to using the whole animal, with dishes like Buffalo chicken skins, veal brains with black butter and toast, and clay-pot onions with kale and lamb testicles acting as proof. Even the cocktails feel chef-driven. The Chrysanthemum goes down smooth, with housemade chamomile liqueur, bittersweet vermouth, blanc vermouth, absinthe and thyme.

Photo courtesy of Bart Sasso

Portland Hunt + Alpine Club (Portland, Maine)

Portland was a city best known for beer until the Portland Hunt + Alpine opened in 2013 with cocktails that drew national attention. Riffs on classic cocktails &mdash plus some originals &mdash continue to attract imbibers, as does the Scandinavian comfort food worthy of an evening at The Beard House. Try the Norseman cocktail &mdash an aquavit old fashioned that's been fat-washed with brown butter and garnished with apple slices &mdash alongside the bar&rsquos signature Smorgasbord, which overflows with meat, fish, local cheese, steamed clams and breads. Other must-try items from the small but mighty kitchen include gravlax sandwiches, popcorn spiked with green-chile powder and a butterscotch budino with whipped creme fraiche.

Photo courtesy of Meredith Perdue

The NoMad Bar (New York City)

This Super Bowl of hotel bars has all the finesse and flavor of its sister restaurant, the acclaimed NoMad, but the bar setting enables guests to kick back a bit. Cocktails may have been the intended main draw, but the food gets equal buzz. Bring a small team to take down the chicken pot pie made NoMad-worthy with black truffle and foie gras (using the restaurant&rsquos renowned chicken), or try the burger that yields return visits because of its Pat LaFreida patty that incorporates dry-aged beef, bone marrow and suet (delectable fat). There are also three types of tartare, a refreshing lobster roll and even a hot dog wrapped in bacon with black truffle and celery.

Photo courtesy of Patrick Michael Chin

Latitude 29 (New Orleans)

The godfather of tiki drinks, Jeff "Beachbum" Berry, is behind Latitude 29, so bendy straws and other Instagram-worthy garnishes are the lei of the land. Asian eats have always been the natural pairing for fresh and fruity tiki drinks, but this French Quarter bar serves food inspired by the islands of Hawaii instead of Cantonese flavors more typical of mid-century tiki bars. The best example is a take on loco moco featuring a hamburger patty, coconut rice and savory mushroom gravy. Other stunners include cross-cut pork ribs, a mahi mahi banh mi sandwich and a reimagined take on bacon-wrapped rumaki. Latitude 29 cuts no corners in the kitchen: Almost all bread is baked in-house, and microgreens are sourced from a nearby farm in Tremé.

Photo courtesy of Latitude 29

Libertine (Indianapolis)

Libertine takes the humble deviled eggs and elevates them into something for foodies. Order them and marvel when three varieties arrive: classic smoked trout with Kentucky spoonfish caviar and beet pickled with horseradish. That&rsquos just a nibble of Libertine&rsquos bar bites, designed to complement a sophisticated slate of cocktails named for personalities such as Andy Warhol and David Bowie. One cocktail comes in a teacup, forming a juxtaposition with the far less dainty food, including chicken wings that are cooked sous vide in bacon fat for four hours before they hit the fryer. There&rsquos also a cornmeal waffle with fried chicken livers and barbecued mushrooms, for those with an appetite.

Photo courtesy of Libertine

The Partisan (Washington, D.C.)

The drink menus are dizzying at The Partisan. It&rsquos hard to know where to begin: with a daring wine program that showcases Lambrusco and other eccentric sips a beer menu full of sours or a spirits selection that&rsquos hard to rival. Pick your poison, then grab a sushi-menu-like checklist to order housemade charcuterie that&rsquos serious about using the whole animal. There are absinthe-lime pork rillettes, Thai basil bresaola and a pickled half smoke, to name a few choices. Follow the meat board up with a seared pork trotter with bacon kraut, bacon-wrapped partridge or a gaucho-style lamb shoulder sure to satisfy caveman cravings.

Photo courtesy of Marissa Bialecki

Canon Whiskey & Bitters Emporium (Seattle)

Bring your spectacles if you plan to peruse Canon&rsquos award-winning, 160-page list of spirits, dubbed the Captain&rsquos List. Chances are that if you&rsquove heard of a spirit, the bar has it available. But there are more attractions at Canon beyond the library of spirits and 40 well-crafted cocktails. The food menu, which changes every two months with the seasons, is full of whimsical selections like the angostura-bourbon nuts and the signature bone-marrow luge that can be a vehicle for sherry, mezcal or whiskey. Other options include the pork belly bun with apple slaw and the pork loin with carrot romesco.

Photo courtesy of Canon

Band of Bohemia (Chicago)

With much of the ownership&rsquos lineage hailing from famed, Michelin-starred Chicago icon Alinea, expectations are high at Band of Bohemia. The culinary brewhouse is renowned for slightly bonkers brews like guava-pink peppercorn and cocoa nib-fig-bay rum black ale. The food menu complements the draft list by recommending small plates to pair with each quirky pour. A spunky banana curry with roasted cauliflower, goat-milk caramel, peanuts and eggplant goes with the lime-leaf-lemongrass-jasmine beer, for example. Meat lovers will be especially satisfied with grilled steaks from humane purveyor Jefferson Township.

Photo courtesy of Ruby Rubio

Employees Only (New York City)

Try to find a bucket list of Big Apple bars that doesn&rsquot include Employees Only. The West Village titan shares responsibility for birthing the craft cocktail movement that&rsquos cresting today, but by no means should you go there for drinks only. The carefully sourced menu was designed with cocktail pairings in mind, such as the Provencal, a take on a gin martini using herbes-de-Provence-infused vermouth it begs for a dozen fresh East Coast oysters. Want something cooked? Try bone marrow poppers, bacon-wrapped New Zealand lamb chops or elk loin with Yukon potatoes, oyster mushrooms, Tuscan kale and charred onion.

Photo courtesy of Emilie Baltz

American Sardine Bar (Philadelphia)

Most swim to American Sardine Bar for the small but well-curated craft beer list that touches on almost every style of suds. But the name of the bar is a clue that there&rsquos some food as well, namely sardines prepared four ways: sauteed, grilled, a la plancha or fried. (If you count sardines on a sandwich, the number rounds up to five.) The small but flavorful fish go great with a cold saison. Additional dishes include the spaghetti sandwich and the occasional "Pittsburgh cheesesteak" that pays homage to the Steel City&rsquos beloved Primanti Bros.

Photo courtesy of American Sardine Bar

Butcher and the Rye (Pittsburgh)

Yes, there are wacky murals, antler light fixtures and taxidermy, but this bar that nods at lodge culture is big-city refined when it comes to food and libations. Known for cocktails, an 800-bottle whiskey list and an attractive beer selection, this Cultural District saloon is also the first Pittsburgh bar to be nominated for a James Beard Foundation Award for outstanding bar program since the category was created. Richard DeShantz&rsquos food menu is designed to pair with whiskey, including dishes like Dirty Pasta, with ground duck, strozzapreti, sage, brandy and Pecorino Romano. The Sunday Gravy, with tomatoes, ricotta and lamb neck, is just as savory.

Photo courtesy of Alyssa Florentine

Lion’s Share (San Diego)

In a craft-beer-soaked city fueled by fish tacos, it&rsquos a nice change of pace to visit a bar that serves broody cocktails with game meat, like the bar&rsquos beloved antelope sliders. They&rsquore adorned with red-onion marmalade, smoked Gouda cheese and grain-mustard aioli, and make a great first act. Another popular dish that goes great with the cocktails at Lion&rsquos Share is the rabbit hand pie held together by a duck fat pie crust. Chef Mark Bolton recommends trying a rye-based cocktail called De la Louisianne to pair with his elk loin steak served with caramelized Brussels sprouts, Honeycrisp apples, smoked onion puree, grits and a Cabernet reduction.

Photo courtesy of Lion&rsquos Share

Julep (Houston)

Julep serves everything you&rsquod want at your dream Derby Day party: pimento cheese, johnnycakes, oysters, hushpuppies and drinks that define the South. Alba Huerta stirs a mean mint julep, Sazerac and Ramos gin fizz, for example. Those with deep pockets and discerning palates can even order a Pappy Van Winkle bourbon tasting. When it comes to food, the seafood tower is the top pick, arriving with lobster, crab, oysters, scallops, shrimp and fino sherry to sip on. Smoked-fish deviled eggs make a nice start to a meal in the gray-and-white-hued cocktail bar.

Photo courtesy of Julep

The Rabbit Hole (Minneapolis)

This husband-and-wife-owned bar &mdash modeled after a Korean pojangmacha &mdash has a sense of humor. Just look at Kat and Thomas Kim&rsquos best-selling Harold & Kumar Poutine, with house-cut fries, pork curry gravy, kimchi, caramelized onion, Parmesan, cheddar, soft-poached egg and chipotle aioli. That monster dish, plus the Rice Rice Baby (kimchi-fried rice with bacon and pickled jalapenos), preps stomachs for the bar&rsquos inventive, stiff drinks. The honey pig saam, double-fried chicken wings and go go noodles are also worth the calories.

Photo courtesy of Julia Merle-Smith

Bitter & Twisted Cocktail Parlour (Phoenix)

No stranger to "best bars" lists, Bitter & Twisted boasts a serious setting (its 1920s-era Luhrs City Center address) and has an even more serious cocktail program. More than a few minutes are required to flip through the drink menu. The food, on the other hand, can only be described as fun. They&rsquore in on the ramen burger craze, for starters: Crispy ramen noodles form the bun. Traditionalists can try the dumpling burger, whose pork and beef patty is made even better by the addition of dumpling sauce. Be sure to start every meal with Hurricane Popcorn blitzed with Asian spices, then end with booze-infused "high spirited" cupcakes.

Photo courtesy of Bitter & Twisted Cocktail Parlour

Tørst (New York City)

The spunky beer list at Tørst is biblical in size, with rare finds that practically emit a bat signal for beer geeks to come hither. Though suds are the main attraction at the sister bar to the Michelin-starred restaurant Luksus, Chef Daniel Burns&rsquo bar snacks span a fine take on Welsh rarebit, kedgeree (smoked whitefish, curry and soft-boiled egg) and a duck confit sandwich with spicy cabbage and pickled cucumber. It&rsquos imperative that guests order a dish that comes with the bar&rsquos housemade, traditional Danish rye bread, such as the charcuterie plate. Those who visit on Sundays will get a traditional United Kingdom-inspired Sunday roast.

Photo courtesy of Signe Birck

The Rum Line, Open Seasonally (Miami)

The Rum Line stocks 165 varieties of its namesake sugarcane spirit, which skilled bartenders stir into punches, daiquiris, jungle birds and even Inca Kola. To match the tropical vibe, the South Beach bar&rsquos kitchen prepares beachy bites like oyster ceviche, salmon tacos and jerked chicken lollipops. It&rsquos not uncommon to see groups sharing both a volcano bowl cocktail and a raw-bar seafood tower during an afternoon that easily stretches into evening because you&rsquore on island time at The Rum Line.

Photo courtesy of The Rum Line

Black Market Liquor Bar (Los Angeles)

If a speakeasy and a gastropub swirled their DNA together, the offspring would be Black Market Liquor Bar. The Studio City spot&rsquos list of high-proof "fancy drinks" includes the notorious "Fade to Black" with 103-proof bourbon, Clément Sirop de Canne and walnut bitters. That much liquor requires a cushion of comfort food like barbecued short rib, ricotta gnudi, oxtail tagliatelle and spicy Korean chicken wings. Before you call it a night, cash in on the deep-fried Fluffernutter that screams after-school snack.

Photo courtesy of Black Market Liquor Bar

The Townsend (Austin)

Despite its cavernous setting inside the historic Townsend-Thompson Building, this Austin cocktail authority is laid-back. As proof, two of their signature dishes are a no-muss burger and a clever North African-spiced take on hot chicken served with semolina flatbread and red sauce. Both are from from Chef Justin Huffman, whose resume includes local greats like Uchi and Contigo. The cocktail menu is long enough that you could try a different drink every day for two weeks straight, but come for the food, too.

Photo courtesy of Ruben Morales

Taste (St. Louis)

The bar team at Taste knows all the tricks trending today. They&rsquore barrel-aging, stirring in sherry, incorporating vegetables and herbs, and reaching for the spice drawer. The shareable small and large plates that make up the food menu are seasonal and slightly simpler. The best-seller, after all, is the bacon-fat-fried cornbread, an indulgence that goes with any cocktail on the menu. The pork burger and brick chicken are equally popular with regulars. They also serve mussels in a fragrant coconut-milk bath, jagerwurst with all the trimmings typical of Germany, and churros accompanied by velvety almond panna cotta.

Photo courtesy of Tuan Lee

The Gin Joint (Charleston, S.C.)

Pick your potent potable at Charleston&rsquos jewel box of a cocktail bar and then don&rsquot pass Go without collecting the house popcorn, which smacks of pad Thai. It&rsquos one of several housemade salty snacks that act like an accelerant for bitter elixirs like the Tweed Ring, with amaro, Fernet, Aperol, grapefruit liqueur, lime and bitters. Another is beef jerky so good that Edmund&rsquos Oast now uses the recipe. More-substantial eats from MariElena Raya include clams and chorizo served with grilled ciabatta for dipping, and pork buns piquant with hoisin sauce. Find that second stomach for dessert, because the Peanut Butter Chocolate Bar is an experience, thanks to the inclusion of popping candy.

Photo courtesy of The Gin Joint

ABV (San Francisco)

With a name that stands for alcohol by volume &mdash the measurement of how boozy a drink is &mdash cocktails are the clear emphasis at this Mission District bar. Trendy spirits like Japanese whiskey and mezcal lure the masses, but most patrons also come hungry. The kitchen stuffs olives with Hudson Valley foie gras mousse, for starters. That isn&rsquot to say that there are frills: All of ABV&rsquos food is meant to be eaten with your hands, including their best-selling beef tongue Reuben, Mapo sloppy joe and falafel lamb dog.

Photo courtesy of ABV

Lobo Fell’s Point (Baltimore)

Hang out in Lobo for a few hours and you&rsquoll start to understand why Baltimore&rsquos nickname is Charm City. The drinks incorporate iconic local ingredients, most notably so the Spring Shandy with cult classic Natty Boh beer, fresh-squeezed grapefruit and cantaloupe. While most patrons visit for the original and classic cocktails, the food encourages customers to make a meal out of small plates. There&rsquos a cheeky cheeseburger tartare that tops rare filet with micro celery, shaved cheddar, pickled tomatoes and sesame seeds, for example. There&rsquos also the smoked pork loin sandwich, which lures those in the know with Binkert&rsquos smoked pork loin, provolone, roasted garlic spread and broccoli rabe. A full charcuterie program and raw bar are also available.

Photo courtesy of Lobo Fell&rsquos Point

Citizen Public House and Oyster Bar (Boston)

Boston&rsquos brown-liquor aficionados make their way to Citizen for 220 whiskeys, including rare finds like a dozen proprietary single-cask bottles created just for the bar. Oyster options rotate daily, but the kitchen also embraces pork in a big way. Guests can order a whole-roasted pig dinner that feeds 10 or more people. "You learn a lot about the guests who choose to eat the eyeballs," says the bar&rsquos owner, David DuBois. If that&rsquos too primal, another top pick is the house-smoked linguica with cheddar grits, rainbow chard and bacon jam.


50 Best Restaurants | Resepte

Finally, the winners of the World's 50 Best Restaurants sponsored by S.Pellegrino en Acqua Panna have been announced. Spain's El Celler de Can Roca took first place and we couldn't be happier for brothers Joan, Josep en Jordi. To celebrate the occasion we've decided to feature recipes from some of the chefs in the top 10.

We begin with Italy's Massimo Bottura, chef at Osteria Francescana, who ranks third in the 2013 World's 50 Best Restaurants list, which is sponsored by S.Pellegrino en Acqua Panna. Bottura is known for his avant-garde spin on classic Italian dishes like this foie gras popsicle pictured below.

Ranking at number six on the list is Alex Atala, chef of D.O.M. in Sao Paolo. Atala draws inspiration from local Amazonian ingredients and was recently featured in the Times 100 list of the most influential people in the world. He shared this recipe for banana-lime ravioli made with priprioca, one of his favorite ingredients from the Amazon.

Remaining at the eighth spot on the list is Arzak from Spain. This family restaurant is run by Juan Mari Arzak and his daughter Elena Arzak, the 2012 Veuve Clicquot Female Chef of the Year. Together, they create avant-garde dishes from a pantry that stocks over 1,000 rare ingredients from all over the world. They shared this lemon dessert with honey mead with FDL.

Nog steeds honger? Here are more enticing pictures of food from other chefs in the World's 50 Best Restaurants list. For more fascinating dishes from chefs all over the world, we recommend you swing by our Resepte section.


20 Best Restaurants in North America

1. The Willows Inn, Washington
2. SingleThread, California
3. Saison, California
4. Alinea, Chicago
5. Blue Hill at Stone Barns, New York
6. Manresa, California
7. Raymonds Restaurant, Newfoundland
8. Chef’s Table at Brooklyn Fare, New York
9. Minibar by Jose Andres, Washington, DC
10. Oriole, Chicago
11. McCrady's, Charleston
12. The Restaurant at Meadowood, California
13. Catbird Seat, Nashville, Tennessee
14. Per Se, New York
15. Castagna, Portland, Oregon
16. Smyth, Chicago
17. Eleven Madison Park, New York
18. Hugo’s, Portland, Maine
19. The French Laundry, California
20. Aubergine, California


Commonwealth Cravings: The Most-Iconic Dishes in Virginia

Try a taste of history with these iconic foods — and the best places to sample each — from the Old Dominion state.

Related To:

Photo By: Tyler Darden ©Tyler Darden

A Legacy of Good Eats

Once a state of rolling farmlands, Virginia is home to plenty of iconic food and wine, dating back to President Washington’s days. Whether you’re craving peanut soup, oysters or hand pies, here’s where to savor the bounty, from Chesapeake Bay to the Shenandoah Valley.

Illustration by Hello Neighbor Designs

Pimento kaas

Go to a party in the South and you’ll find savory, salty, creamy and yellow pimento cheese. The spicy blend of sharp cheddar, mayo, roasted red pepper, shallot and tarragon is the most-popular starter at Pasture in Richmond. The dip is served with Ritz crackers — because they’re Chef-Owner Jason Alley’s favorite — along with pickles and crudites. Alley knows Virginia classics: He’s a native of Pulaski, outside of Blacksburg.

Photo courtesy of Pasture

Fried Pies

Fried pies, also known as fry pies, can be found at bakeries and small town stores across the state. These hand-held pies are a regular item at The Shack in Staunton, deep-fried in canola oil for a sweet and savory bite. The restaurant’s Apple Bourbon Sorghum Caramel Fry Pie, served with a warm thyme custard, doubles down on local favorites with rich sorghum and local apples.

Photo by Sera Petras, courtesy of The Shack

Rappahannock Oysters

After years of focused conservation and entrepreneurial efforts, Virginia leads the East Coast in oyster production. The Rappahannock Oyster Co. farms oysters across the Chesapeake Bay, including sweet and buttery Rappahannock River oysters. The shellfish is harvested daily on the farm in front of Merroir, a restaurant located on the Rappahannock in Topping, about an hour from Richmond. The kitchen goes through about 12,000 oysters a week in peak season from Memorial Day through Labor Day.

Photo courtesy of Merroir

Ham & Biscuits

Owner Tim Laxton and the bakers at Early Bird Biscuit Co. in Richmond pull hundreds of buttermilk biscuits out of their ovens each day to stuff with ham from Crabill’s in the Shenandoah Valley, making the state’s original breakfast sandwich. Early Bird also features a daily specialty biscuit made with Virginia-milled flour and full-fat buttermilk, which comes in savory flavors like Parmesan Peppercorn and Old Bay Cheddar as well as sweet varieties such as Macchiato and Cinnamon-Raisin Pecan.

Photo courtesy of Cameron Charles Lewis

Apple Butter

Peanut Pie

Peanuts have been grown commercially in Virginia since the 1840s, and the Virginia peanuts are the largest in the nation. The Virginia Diner — located in the heart of Virginia peanut country, Sussex County — bakes as many as four dozen peanut pies a week. There’s a half-pound of crushed salted peanuts in each sweet, buttery dessert.

Photo courtesy of Virginia Diner

Trout

The state is home to more than 2,900 miles of trout streams, and brook, brown and rainbow trout are popular among anglers and diners. The Palisades Restaurant in Eggleston sources its fish from Brackens Fish Hatchery in Wytheville and serves rainbow trout with a toasted oat and almond crust, lavender honey and rhubarb. The western Virginia restaurant hosts live music, and also offers a cooking camp for kids in the summertime.

Photo courtesy of The Palisades Restaurant

Macaroni and Cheese

Thomas Jefferson brought a pasta machine back from Europe in the 1790s, and often served “macaroni” to guests during his time at Monticello in Charlottesville. The president’s legacy lives on at the Virginian Restaurant, where the Stumble Down Mac N' Cheese is a favorite order for students at the nearby University of Virginia — which was established by Jefferson in 1819. Cavatappi pasta is mixed with cream, pepper Jack cheese and salt and pepper, then topped with a fried cheddar potato cake, which the staff recommends guests mix into the creamy dish.

Photo courtesy of Virginian Restaurant

Shrimp & Grits

Virginia — with hundreds of waterways and a long agrarian history — has been producing top-quality grits for centuries. Coarse-ground white grits from Byrd Mill in Ashland star in the Shrimp ‘n’ Grits dish at José Andrés’ America Eats Tavern in McLean, a restaurant that specializes in iconic American food. The grits in this Southern staple are combined with aged white cheddar and topped with wild Gulf shrimp and North Carolina ham and peppers, then finished with chopped corn nuts.

Photo courtesy of Rey Lopez

Brunswick Stew

Virginia is one of several Southern states that claim to be the birthplace of regional icon Brunswick Stew. In the colder months, Grey Goose in Hampton sells up to 10 gallons a week of the hearty mix of chicken and vegetables, including crushed tomatoes, corn, carrots, lima beans and potatoes. It’s one of their top sellers and comes with a side of biscuits. Mark your calendar: The fourth Wednesday in January is Brunswick Stew Day at the Virginia statehouse.

Photo courtesy of Bob Harper Photography

Baked Oysters

For an utterly Virginian take on a classic Rockefeller, try the baked oysters at family-owned Molasses Grill in Halifax, close to the North Carolina border. Chef Steven Schopen’s dish features oysters that are often sourced from the James River or Chincoteague Bay. Instead of spinach and bacon, they’re topped first with local collard greens sauteed in shallots and garlic, then sugar-cured country ham from Kite’s in Wolftown. The dish is finished with lemon hollandaise and grated Parmesan.

Photo courtesy of Molasses Grill

Soft-Shell Crabs

Summer is soft-shell crab season in Virginia, when blue crabs molt to make way for new growth. Crabs are harvested just as this stage begins and held until the new shells are ready — and delicious. At Restaurant Eve in Alexandria, Virginia crabs are served with wild-foraged chanterelles (a friend of the restaurant procures the golden mushrooms from West Virginia) and fennel blossoms from the restaurant’s garden, which add a touch of anise flavor to the dish.

Photo courtesy of Restaurant Eve

Norton Wine

Viognier Wine

Peanut Soup

A mix of onion, celery, chicken stock and peanut butter lays the base for this hearty soup that was popular in Colonial Virginia. Its roots are African, but the version served on Fridays at 1776 Log House Restaurant was adapted from one that was once served at the historic Hotel Roanoke, which was constructed in the 1880s. The family-run restaurant is located in tiny downtown Wytheville in the western part of the state, and is set in an actual log cabin built in its namesake year of 1776.


101 Best Restaurants in America worth a Visit

The list that includes restaurants that "offer a truly memorable culinary experience" puts the three Michelin starred restaurant, run by chef Grant Achatz and business partner Nick Kokonas at number one, once again. The duo, who opened the Chicago restaurant 15 years ago, still offers "some of the most imaginative and delicious modernist cuisines in the country," according to The Daily Meal. Their other Chicago restaurant Next appears at no.18 on the list.

Daniel Humm's Eleven Madison Park in New York takes second place, while Dominique Crenn's Atelier Crenn in San Francisco is in third position. Dan Barber can be found at number 10 with Blue Hill at Stone Barns.

See the top 20 below, which is dominated by California with seven entries.


24 Best Seafood Restaurants in the United States

    , Photo: 167 Raw , Photo: Bob’s Clam Hut , Photo: Matunuck Oyster Bar , Photo: koss13/stock.adobe.com , Photo: Roe , Photo: Angry Crab Shack , Photo: sitriel/stock.adobe.com , Photo: Fiola Mare , Photo: M.studio/stock.adobe.com , Photo: ilolab/stock.adobe.com , Photo: Mama’s Fish House , Photo: Mariscos Chihuahua , Photo: Pacific Beach Fish Shop , Photo: Pêche Seafood Grill , Photo: Providence , Photo: Red Fish Grill , Photo: Vasiliy/stock.adobe.com , Photo: FabioAlfanoPH/stock.adobe.com , Photo: Select Oyster Bar , Photo: Shaw’s Crab House , Photo: ALF photo/stock.adobe.com , Photo: The Place , Photo: Sergey/stock.adobe.com , Photo: The Walrus and the Carpenter
  • Cover Photo: Anna_Anny/stock.adobe.com

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Kommentaar:

  1. Garman

    In my opinion, someone here has concentrated

  2. Gardaktilar

    Ek dink dat u nie reg is nie. Ek kan die posisie verdedig. Skryf vir my in PM, sal ons bespreek.

  3. Elek

    Dit is uitgevee (verwarde onderwerp)

  4. Burneig

    Baie dankie vir die hulp in hierdie vraag, nou sal ek dit weet.



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