Rye Pasta with Mustard Wine Sauce, Picked Green Tomatoes and Shaved Pastrami at Alder in New York City
Photograph courtesy of Alder
Outstanding Chef
Chef David ChangMomofuku Noodle Bar, New York City
recommends:
Alder
“The first place I'd take a visiting chef is Alder, Wylie Dufresne's new restaurant. The must-have dish is the rye pasta with a mustard wine sauce, pickled green tomatoes, and shaved pastrami. It's like a trip to the old 2nd Avenue deli in pasta form.”
157 Second Avenue, New York, NY 10003
T: 212.539.1900 | aldernyc.com
Chef Nancy SilvertonOsteria Mozza & Pizza Mozza, Los Angeles
recommends:
Jitlada
“I would choose Jitlada. Fried morning glory salad which is a perfect balance of so many textures and flavor and coco lotus soup which is just absolutely delicious.”
5233 W Sunset Boulevard, Los Angeles, CA 90027
T: 323.667.9809 | jitladala.wordpress.com
Chef Sean BrockMcCrady’s and Husk, Charleston
recommends:
Scott’s Bar-B-Que
“Hands down my most favorite place to eat in the entire world and obviously the South. This shit will blow your mind. I can’t believe how wonderful this is. I’m so jealous of what pitmaster Rodney Scott does. He is a force to be reckoned with.”
2734 Hemingway Highway, Hemingway, SC 29554
T: 843.558.0134 | thescottsbbq.com
Spaghetti with Bottarga at La Ciccia in San Francisco
Photo Credit: Find. Eat. Drink.
Chef Gary DankoRestaurant Gary Danko, San Francisco
recommends:
La Ciccia
“Spaghetti with Bottarga, chicken gizzards – I have had them in two different styles and they are delicious. Pretty much anything the chef [Massimiliano Conti] recommends. They also have special nights where they do one seating and serve a menu themed around pork.”
291 30th Church Street, San Francisco, CA 94131
T: 415.550.8114 (make a reservation) | laciccia.com
Chef Suzanne GoinLucques, Los Angeles
recommends:
Spago Beverly Hills
“This is a perfect choice for the ultimate experience in L.A. and one of the examples of true dining at its best. David [husband & chef David Lentz]and I like to go here for lunch as a special occasion.”
176 N Canon Drive, Beverly Hills, CA 90210
T: 310.385.0880 (make a reservation) | wolfgangpuck.com
Chef Paul KahanBlackbird, Avec and The Publican, Chicago
recommends:
Yusho
“It’s one of my favorite places. Incredible selection of Japanese whiskies. It’s based on yakitori, but he strays. There’s ramen and there are a lot of other dishes.”
2853 N Kedzie Avenue, Chicago, IL 60618
T: 773.904.8558? (make a reservation) | yusho-chicago.com
Who’s Who of Food & Beverage
Chef Michael MinaMichael Mina and RN74, San Francisco
recommends:
Swan Oyster Depot
“For for cracked crab, oysters, and clam chowder.”
1517 Polk Street, San Francisco, CA 94109
T: 415.673.2757
Outstanding Restaurateur
Chef Piero SelvaggioValentino Restaurant Group, Los Angeles
recommends:
Sotto
“This is the best of the new-old Pizza. I am proud of Steve Samson’s take on Sicilian food.”
9575 W Pico Boulevard, Los Angeles, CA 90035
T: 310.277.0210 | sottorestaurant.com
Wine Director Caroline StyneA.O.C., Lucques, and Tavern, Los Angeles
recommends:
Osteria Mozza
“For the depth of their incredible list of Italian wine. This list is so deep that I actually don't even try to order for myself. I always ask for help from the sommelier.”
6602 Melrose Avenue, Hollywood, CA 90038
T: 323.297.0100 (make a reservation) | osteriamozza.com
Oysters at The Ordinary in Charleston
Photograph courtesy of The Ordinary
Best New Restaurant
Chefs Stuart Brioza & Nicole KrasinskiState Bird Provisions, San Francisco
recommends:
Nopalito
“For their posole. They make the best, most hospitable Mexican food.”
306 Broderick Street, San Francisco, CA 94117
T: 415.437.0303 | nopalitosf.com
Chef Mike LataThe Ordinary, Charleston
recommends:
Two Boroughs Larder
“A husband and wife run 30-seater for those who appreciate boundary-less, inventive and coddled cuisine. We all love it.”
Empanadas at Charlotte’s Bakery in Miami
Photograph courtesy of Charlotte’s Bakery
Outstanding Pastry Chef
Pastry Chef Dominique AnselDominique Ansel Bakery, New York City
recommends:
Aburiya Kinnosuke
"For a good place to unwind, I like Aburiya Kinnosuke, which has an amazing salmon belly cooked on a slab a pink salt.”
213 East 45th Street, New York, NY 10017
T: 212.867.5454 | aburiyakinnosuke.com
Pastry Chef Hedy GoldsmithMichael’s Genuine Food & Drink, Miami
recommends:
Charlotte’s Bakery
“It’s really a quintessential South American pastry shop. They do some savory things, like great empanadas. It’s a family business and the kids have taken it over. The kids are in their mid-twenties and they’re like Harvard-educated, culinary-trained pastry chefs, but they’re keeping the same traditions as their parents and their grandparents and it’s just wonderful. Overly sweet, incredibly delicious and it feels so old school and homey. It’s as I imagine what it would be like being in Venezuela in the ‘40s and ‘50s.”
1499 Washington Avenue, Miami Beach, FL 33139
T: 305.535.0095 | charlottebakeryinc.com
More...
- 2013 James Beard Foundation Award Regional Nominees
- 2012 James Beard Foundation Award Nominees
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