Bon Appetit Magazine: Brock isn't reinventing Southern food. As a result, he (and Husk) has become a torchbearer for an honest style of home cooking that many of us never tasted until now.
2234 Mission St (btwn 18th & 19th St), ซานฟรานซิสโก, CA
ร้านอาหารจีน · Mission District · 314 คำแนะนำและคำวิจารณ์
Bon Appetit Magazine: The cumin lamb belly? Fiery and addictive. Warm egg custard with duck confit and sea urchin? Brilliant. Hot-and-sour pork dumplings made to order? Further proof that MCF is no accident.
Bon Appetit Magazine: First I ordered a dozen oysters, then I ordered six more, and then six more after that. The quarter-size Olympia, "Samish Sweets," and Malaspina varieties were that good.
4154 W Broadway Ave (at N 42nd Ave), Robbinsdale, MN
ร้านอาหารประดิษฐ์ · 64 คำแนะนำและคำวิจารณ์
Bon Appetit Magazine: They've got the best house-made charcuterie, crazy-low prices (a ten-course tasting menu for two for $60!?), and smart food that applies elements of molecular gastronomy to Midwestern traditions.
Bon Appetit Magazine: Skipping the kimchi taco route that's so popular elsewhere, Kim takes a chance (and succeeds) with dishes like a clever spin on the clambake, Korean chili and calamari stuffed with chicken and pork.
210 W Washington Sq (btwn Walnut St & Locust St), ฟิลาเดลเฟีย, PA
ร้านอาหารอเมริกาแบบใหม่ · Washington Square West · 117 คำแนะนำและคำวิจารณ์
Bon Appetit Magazine: If I made a list of my top-ten dishes of 2011, three would come from Olexy's big-city spot: braised rabbit with handkerchief pasta, soft-shell crab with spicy fennel pickle, and golden potato gnocchi.
ร้านอาหารทะเล · Mid-City West · 162 คำแนะนำและคำวิจารณ์
Bon Appetit Magazine: Expect their smoked-mahi fish to be copied by other restaurants around the country. There's no script to follow. It's just two guys with two restaurants cooking food they want to eat.
ร้านอาหารแบบไดเนอร์ · Hunters Point · 50 คำแนะนำและคำวิจารณ์
Bon Appetit Magazine: Starters include pickled pork tongue and escargots with bone marrow. Want a sandwich? Try the General Tso's sweetbreads. Go for lunch and order the French onion soup--it's the best I've ever had.
Bon Appetit Magazine: It occupies the ground floor of a luxe new condo building--not my preferred restaurant location, but I'll go anywhere for executive chef David Bull's distinctly American comfort food.
Bon Appetit Magazine: Each homespun dish is available in either a half or full portion. And then there's the fireplace, appealing staff, and intimate setting that make it feel like you're eating in grandma's country house.