Tradisionele resepte

Amerika se 50 beste gemaklike restaurante (skyfievertoning)

Amerika se 50 beste gemaklike restaurante (skyfievertoning)

Van pizza tot Tex-Mex en alles tussenin, dit is die 50 beste goedkoop restaurante in Amerika

50) Gray's Papaya, New York

Gray se Papaja is skokkend op slegs een plek, aan die Upper West Side, nadat die een in Agtste Straat in die West Village 'n paar maande gelede sonder seremonie gesluit het, maar dit bly 'n instelling in New York, sowel as 'n uitstekende plek om naby perfekte worsbroodjie. Hierdie kleurryke verskaffers van die outydse New York-karakter rooster hul Sabrett-honde met 'n natuurlike omhulsel op 'n plat bokant, sit dit in 'n liggeroosterde broodjie en bedek dit met mosterd, suurkool of die klassieke "uie in sous", ook gemaak deur Sabrett. Leun teen die randjie, spoel 'n paar met 'n papaja -drankie, en wees vol vreugde, tevrede, en verdien slegs 'n paar dollar.

49) Santa Fe Bite, Santa Fe, N.M.

Langs die Old Las Vegas Highway (die oorspronklike Route 66), die groen chili -cheeseburger joint Bobcat Bite, wat in 1953 deur Mitzi Panzer gestig is, is geprys deur Hamburger America's George Motz,Roadfood se Jane en Michael Stern, Voedsel Netwerk, en selfs Smaaklike ete as nie net die hoogtepunt van chili -cheeseburgers nie, maar miskien een van die grootste hamburgers in die VSA van A, periode. 'N Onlangse geskil tussen die Panzer -gesin en John en Bonnie Eckre, wat dit 12 jaar gelede oorgeneem het, beteken dat hulle moes pak en na 'n nuwe plek met 'n nuwe naam moes trek, Santa Fe byt. Ten spyte van die verandering in die plek, bly die restaurant se groot huisvrye, sonder been, 10-onse hamburgers, gekook volgens temperatuurvoorkeur en bedek met groen chili onder wit Amerikaanse kaas op groot, ciabatta-agtige broodjies, en is nog steeds een van die beste van die land. hamburgers.

48) Gott's Roadside, St. Helena, Kalifornië.

In 2011 verander Taylor's Automatic Refresher, 'n gewilde hamburgerstand in Kalifornië, sy drie plekke (Napa, St. Helena en San Francisco's Ferry Building) omdat die eienaars, broers Joel en Duncan Gott, nie die regte op die naam besit nie en kon sy eienaars nie oorreed om hulle 'n handelsmerk te gee nie. Dit was dalk ontstellend om te sien hoe die naamsverandering en die neonligte rooi G verander word, maar wat het nie verander toe hulle die familienaam aangeneem het nie? Gott's Roadside Tray Gourmet was die derde van 'n pond gegrilde Niman Ranch-hamburgers. Gemiddeld-goed gekook, maar bedien ''n bietjie pienk binne', bedek met Amerikaanse kaas, blaarslaai, tamatie, piekels en geheime sous op 'n geroosterde eierbroodjie, word die cheeseburger van Gott aan die einde van die ry liggies in 'n masjien gedruk (werknemers sê dit stoom die broodjie, maar dit laat die onderkant nog steeds rooster-knapperig). Die effek is dik en sappig. 'N Ikoon.

47) Fette Sau, Brooklyn

Brooklyn's Fette Sau is een van die min rookhuise in Amerika wat uitsluitlik erfdiere van plaaslike plase gebruik het. Die volledige lys vleis wat deur die restaurant bedien word, is soos 'n naslaanboek van erfenisrasse: Piedmontese beesvleis; 'n geheimsinnige lekkerny genaamd Akaushi Beef Zubaton; en allerhande varkvleissnitte van Duroc-, Berkshire- en Red Wattle -varke. Hongerige inwoners staan ​​daagliks tou om 'n skouspelagtige en unieke braaivleis te proe van 'n voortydige draai: 'n Berkshire-varkwang, die volgende dag 'n lam, 'n huisgemaakte pastrami. Hoe dit ook al sy, u sal altyd vol en gelukkig vertrek nadat u van die mees kreatiewe braai in die land geniet het.

46) Hill Country Barbecue, New York

Jane Bruce

Die bors, wors, varkribbetjies en gerookte prime rib by Hill Country hulde bring aan - waar anders? - Texas 'Hill Country. Hulle is peperig, delikaat geurig met houtrook en benodig geen sous nie. Pitmaster Elizabeth Karmel het 'n restaurant met 'n tonge-styl gemaak met vleis wat op bestelling gesny is, afgewig en bedien op slagpapier met baie bykos en heerlike nageregte. U sal meer as 'n paar eet voordat u besef dat daar geen sous is nie, want dit is heeltemal onnodig. Met 'n tweede plek in Washington, DC en 'n derde wat onlangs in Brooklyn geopen is, toon die Texas -barbecue -evangelie gelukkig geen tekens van 'n afname nie.

45) Roscoe's House of Chicken & Waffles, Los Angeles

Roscoe's doen twee dinge, en hulle doen dit baie, baie goed: hoender en wafels. Roscoe, wat in 1975 gestig is deur die inwoner van Harlem, Herb Hudson, het gehelp om 'n kulinêre kombinasie wat baie vreemd beskou, te laat populariseer totdat hulle dit probeer: die wye en plat wafels pas perfek saam met stroop-gebraaide hoender, wat volgens 'n geheime resep gebraai word totdat dit lig is en bros. Roscoe's word gereeld nageboots, nooit gedupliseer nie, en is die ware oorspronklike en 'n instelling in Los Angeles.

44) Prince's Hot Chicken Shack, Nashville, Tenn.

Soos gebakte hoender? Dan behoort geen reis na Nashville volledig te wees sonder 'n reis na Prince's Hot Chicken Shack, 'n tuisgemaakte restaurant wat meer as 60 jaar gelede deur William en Thornton Prince begin is, wat die Platoniese ideaal van gebraaide hoender in Nashville-styl bedien, bekend vir sy pittigheid. Daar is net een ding om te besluit: wil u hê dat u hoender sag, medium, warm of ekstra warm is? As die naam van die restaurant u nie waarsku nie, is die sagte nogal pittig, so wees versigtig. Bedien met witbrood en piekelmuntstukke, is die hoender self bros, knapperig en sag van die been af. 'N Reis na Prince is 'n reis wat u waarskynlik nie gou sal vergeet nie.

43) Kleinbok, Chicago

'N Eetplek anders as enige ander, Klein bok is sjef Stephanie Izard se opvolg van haar bekroonde (en voortdurend gepeupelde) vlagskip, Meisie en die bok, wat 'n meerjarige lid is van ons 101 beste restaurante in Amerika -klub. Die spyskaart bevat ontbyt wat die hele dag aangebied word, met items soos pannekoeke met donkersjokolade, garnale en kaaskoekies en die ongelooflik heerlike "Ooey Gooey Cinnabuns." Onder die toebroodjies is Los Drowned (gesmoorde beesvleis, avokado, botterkaas, ingelegde soetrissie en ui en pittige mayo), visstadas (skerp witvis, sjalot aioli, uie -slaai kakao en harissa vinaigrette), 'n slordige Joe gemaak met bok, en 'n geroosterde kaas gevul met gerookte gouda, Mont Amore -kaas, varkvleis guanciale en gerookte tamatie. En ons het nie eers by die hamburgers, slaaie en nageregte uitgekom nie! Gaan kyk dus self hoe heerlik die kos hier is.

42) Mi Tierra Café Y Panadería, San Antonio

Plaaslike inwoners en besoekers vul hierdie groot, luidrugtige, absoluut betroubare Tex-Mex restaurant en bakkery-bedek met kersliggies en 24 uur per dag oop-vir fajita-borde, enchiladas, quesadillas en meer (insluitend eersteklas menudo vir ontbyt). Die meel-tortilla-taco's is moontlik die beste in die stad-veral dié gevul met carnitas Michoacán, stukke varkvleis gemarineer in lemoensap en speserye, perfek gebraai en aangebied met guacamole, pico de gallo en boontjies.

41) Night + Market, Los Angeles

"Ons restaurant is baie klein, baie beknop en baie luidrugtig," let op Night + Market se webwerf. U kan u amper voorstel dat sjef Kris Yenbamroong waarsku: 'Weet waarvoor u besig is!' Alhoewel Yenbamroong geen formele kookopleiding het nie, is hy nie sonder 'n Thaise kosboom nie; hy is die seun van die gesin agter die gerespekteerde West Hollywood Thaise restaurant Talesai. Maar Nag + mark dans op sy eie maat en bedien Noord -Thaise straatkos in die nagklubdistrik van die Sunset Strip met 'n styl en filosofie wat Yenbamroong beskryf deur die Thaise term "aharn glam lao" te gebruik, wat hy verduidelik beteken "die heerlikste en outentieke Thaise kos om te vergemaklik" drink en kuier saam met vriende. "Gebraaide varkstert, gebraaide varkoor met chili en knoffel, gegrilde vetterige kraag in Isaan-styl, baie Thaise bier en Mekhong-whisky (eintlik meer soos 'n rum) word bedien in 'n opset beskryf as 'n GI -kroeg in Bangkok van die 70's.

40) Dick's Drive-In, Seattle

Met ses plekke, Die van Dick is 'n instelling in Seattle en die eienaars daarvan weet dat dit nie reggemaak moet word as dit nie stukkend is nie. Vir byna 60 jaar bedien Dick's 'n onveranderlike spyskaart met nooit-bevrore hamburgers van agtste pond wat daagliks afgelewer word, met die hand gesnyde friet en milkshakes. The Double Deluxe is 'n hamburgerweergawe van die Platoniese ideaal: twee patties, gesmelte kaas, blaarslaai, tamatie en piekelrissies, op 'n sagte, knapperige broodjie wat vir $ 2,70 verkoop word. Wil u uie hê? Dit kos u asseblief vyf sent ekstra. Dick's is 'n familiebesit, en hulle behandel alle werknemers ook soos familie en bied volle voordele, beurse, hulp aan kindersorg, betaalde gemeenskapsdiens en 'n aanvangsloon van $ 10.

39) Parkway Bakery & Tavern, New Orleans

Spandeer die middag by hierdie huislike taverne onder die plaaslike bevolking by die meer as 'n eeu ou gebou wat uitkyk oor die St. John Bayou. Die bier is goedkoop, en die po'boys is dalk net die beste in die stad. Kies die gebraaide oester indien beskikbaar, of kies vir die tuisgemaakte warm braaivleis met sous of warm bar-b-q beesvleis (hulle laat u nou spek byvoeg as u dit wil hê), en u wil miskien nooit weggaan nie.

38) Charles Vergo’s Rendezvous, Memphis, Tenn.

Charles Vergo se afspraak Dit is deurgaans onder die beste braaiprodukte in die land, en u wil nie hul ribbes misloop nie. Wat hierdie ribbes so goed maak, is die vryf, of soos hulle dit noem, "die geurmiddels" (woord is dat dit nie 'n vryf genoem word nie, omdat dit nie ingevryf word nie). Die ribbes van die baba word warm en vinnig gaar, wat teenstrydig kan lyk, maar die bewys is in die poeding: die tegniek werk. Moenie die varkskouer misloop nie, en as u hulle 24 uur kennis gee, slaan hulle 'n koekpan met vyf pond barbecue garnale vir u op.

37) Langer's Delicatessen, Los Angeles

Oopgemaak deur Russiese immigrante wat van New York na Los Angeles verhuis het, Langer's is 'n deli wat vol tradisie is. Die deli is veral bekend vir sy toebroodjie #19 gemaak met warm pastrami, koolslaai, 'n sny Switserse kaas en Russiese sous op warm rogbrood. Wat die rogbrood so spesiaal maak, is die proses om dubbel te bak. Die brood word by die bakkery ontvang en dan weer 30 minute by 350 grade gebak om 'n knapperige kors te gee. Dit het ook sy eie matzoh -balsop, wat hoender, noedels, matzohballetjies en groente insluit wat in 'n warm pot bedien word.

36) Domilise's, New Orleans

Die gesprek oor die beste po'boys van New Orleans is ernstig genoeg om The Times-Picayune se eie restaurantkritikus Brett Anderson op een van die mees gewaardeerde pogings van die stad te stel: om die beste rosbief po'boy te vind. Sekerlik, dit beteken om plekke soos Mother's en Parkway te slaan, maar dit was by Die van Domilise op die onindrukwekkende hoek van die Annunciasie- en Bellecastle -strate aan die einde van 'n trollie, redelik ver wes van Bourbonstraat, kan u verwag dat u een van die beste in New Orleans sal vind. Is dit die beste van NOLA? Die kenmerkende ligte brood kenmerkend van die genre bedek met uiters dun gesnyde braaivleis, geklee met 'n tikkie Creoolse mosterd en bedek met sous, sal beslis tonge laat waai. Beskou Anderson se eie woorde: "Ek is bereid om hierdie stellings te verdedig: as daar 'n sjabloon bestaan ​​vir 'n klassieke New Orleans po'boy joint, is dit Domilise's."

35) Gus's World Famous Fried Chicken, Memphis, Tenn.

As u in Memphis is en lus is vir die beste gebakte hoender wat u ooit sal eet, gaan dan verder Gus'sof selfs beter, die oorspronklike ligging, 'n klein hut wat 40 myl buite die stad geleë is. No-frills en alles oor die hoender, dit is raadsaam om 'n half hoender te bestel, sodat u 'n bietjie van alles kan probeer. Uiters bros en knapperig aan die goudbruin buitekant, bly dit klam en sappig aan die binnekant. Die tyd staan ​​regtig stil terwyl jy hierdie hoender eet. Dit is kranksinnig goed.

34) Kuma's Corner, Chicago

Dit is die teken van 'n wonderlike kosstad as u twee mal restaurante binne drie blokke van mekaar kan vind. So is dit in die geval van Warm Doug's en Kuma's Corner, sou sommige die beste worsbroodjie en burger -gewrigte van Chicago aanvoer. Dit is nie 'n rustige eetplek nie - die etos van die restaurant is "Ondersteun jou gemeenskap. Eet beesvleis. Klop jou kop." Maar met al die pirotegnieke wat weggaan as u 'n hap neem, maak die heavy metal nie net sin nie - dit pas perfek. Daar is hamburgers met tomatillo salsa en gebraaide chili, en burgers met Sriracha en gegrilde pynappel, maar u moet begin met die kenmerkende Kuma Burger: spek, skerp cheddar, blaarslaai, tamatie, ui en gebakte eier. Dit is nie asof daar nie genoeg smaak in die burger is nie, maar die eier ... whoah.

33) Xi'An Famous Foods, Various Locations, New York City

Met verskeie no-frills plekke in New York, waaronder Flushing, Chinatown en die East Village, Xi’An is een van die enigste plekke in die land waar u die tradisionele kos van die Chinese stad met dieselfde naam kan regkry. U sal bly wees dat u dit gedoen het: kies vir enige van die handgemaakte noedelgeregte, soos die pittige komynlam, of probeer 'hamburgers' van 2 dollar, wat meer soos gekruide vleispasteitjies lyk. Die geure wat u probeer, sal anders wees as die wat u ooit gehad het, en ons stel voor dat u u bestelling laat gaan, sodat u dit in u gemak kan ervaar.

32) La Condesa, Austin, Texas

Hierdie 'moderne Mexikaanse' restaurant doen dinge op sy eie manier: daar is 'n seeforel-ceviche met pynappel-ají-sorbet, 'n gebraaide blomkool "steak" met chipotle-rosyntjepuree en chile de árbol-vinaigrette, en 'n klomp krap-tostada met onder meer groen mango en pomelo, so Dit is ook nie verbasend dat die taco's nie standaard is nie. Die "Arabiese" taco's, wat hoë punte kry vir oorspronklikheid en intensiteit van smaak, kombineer gesnyde wildsvleis met ingelegde komkommer, chipotle harissa, venkel stuifmeeljogurt en koriander, toegedraai in 'n tortilla gemaak-in beslis nie-Arabiese styl- met spekvet. Nie klassiek Mexikaans of Tex-Mex nie, hierdie plek is eenvoudig goed.

31) Big Bob Gibson Bar-B-Q, Decatur, Ala.

Bob Gibson het vir die L & N Railroad gewerk en het oor naweke gebraai in sy agterplaas. In 1952 maak hy oop Groot Bob Gibson Bar-B-Q op Sixth Avenue in Decatur. Gibson se kleinseun, Don McLemore, het oorgeneem in 1972. Toe die restaurant in 1988 afgebrand het, het die gesin dit langsaan herbou en die oorspronklike neonbord gered. Vandag word dit gelei deur die legendariese pitmeester Chris Lilly, wat die vryf wat op die vleis sowel as die souse gebruik is, uitgevind het, waarvan die bekendste 'n rits-mayo-gebaseerde witsous in Alabama-styl is wat perfek pas by sy braaihoender.

30) Una Pizza Napoletana, San Francisco

Toe Anthony Mangieri die East Village's gesluit het Una Pizza Napoletana in 2009 "om 'n verandering aan te bring," beweeg Wes, en iewers oopmaak hy kon 'die kans kry om sy kano en bergfiets meer gereeld te gebruik', dit was die uiteindelike belediging vir New Yorkers. Neem u een van die stad se gunsteling Napolitaanse pizzeria's, wat na 'n gematigde klimaat gaan, om mense te bedien wat die Mexikaanse kos van New York afkraak? Kan u dus kano en bergfiets ry? Verraaier! Goed vir Mangieri, en goed vir San Franciscans, wie met Una Pizza Napoletana het een van die land se beste Napolitaanse pasteie geërf (al is dit slegs Woensdag tot Saterdag, 17:00 totdat hulle "uit die deeg is").

Byt in a dun kors met taai cornicione, 'n soet wat taai en lewendig is, 'n gepaste verhouding kaas ... jy kan jou amper by die pantheon tot pizza in Napels voorstel Van Michele, 'n plek waar die pizza poësie is en pizza poësie aan die muur is. Mangieri gee dieselfde gedagte op sy webwerf - Kyk na die pizza -gedig "Napoli" - en lewer die eetbare weergawe aan sy beskermhere. Daar is slegs vyf pasteie, almal $ 25 ('n $ 5-staptog sedert verlede jaar), plus die Apollonia, 'n spesiale tert wat slegs op Saterdag gemaak word met eiers, Parmigiano-Reggiano, buffelmozzarella, salami, ekstra olyfolie, basiliekruid, knoffel, seesout en swartpeper. Maar as u so naby aan godsaligheid is, het u nie ekstra's nodig nie. Hou dit eenvoudig met die margherita (San Marzano-tamaties, buffelmozzarella, ekstra olyfolie, vars basiliekruid, seesout en tamatiesous) en ken die goeie.

29) La Taquería, San Francisco

As dit kom by leiers van 'n kookkuns, is daar min restaurante in Amerika met 'n groter aantrekkingskrag as hul onderskeie fokus as die van San Francisco La Taquería het vir tacos. Dit daag dit en sy tacos (onder andere carnitas, seker die beste) uit met 'n taamlike swaar reputasie. La Taquería, net een van die toevallige Mexikaanse gewrigte van die missie, doen dinge soos dit gedoen moet word: vars.

28) Pink's, Los Angeles

Is daar iets oor Pink's dit is nie gesê nie? Moeilik om jou voor te stel. Selfs afvalliges definieer hulself daardeur. Maar baie hiervan sal u nie vind nie-kyk gerus na die lyn by hierdie worsbroodjie wat deur die familie besit word en bestaan ​​sedert 1939. By ons laaste telling het eienaar Richard Pink gesê dat hy 35 variëteite worsbroodjies en toppings verkoop het en verkoop het gemiddeld ongeveer 2 000 worsbroodjies per dag. Gee groot erkenning aan Pink se sukses aan sy chili, wat destyds daartoe gelei het dat die New York Times-restaurantkritikus, Ruth Reichl, op die rommel geduik het om die resep uit te vind (ware verhaal). En hoewel hy nie die bestanddele daarvan bekend gemaak het nie, het Pink in 'n onderhoud met The Daily Meal opgemerk, "dat dit relatief glad moet wees, maar steeds genoeg tekstuur moet hê sodat dit bestand is teen worsbroodjies en hamburgers." Vir al die spek-, suurroom-, guacamole-, pastrami- en nachokaas -worsbroodjies, is The Three Dog Night die stap. Hierdie "hond" (moet dit nie regtig 'n maaltyd genoem word nie?) Bevat drie worsbroodjies toegedraai in 'n reuse tortilla met drie snye kaas, drie snye spek, chili en uie. Dit is 'n topverkoper wat gebore is as die Laker Three-Peat Dog, waarna die naam hernoem is Matriks herlaai, en nadat die fliek begin het, het hy uiteindelik 'n permanente eerbetoon aan die rockgroep van die 70's gekry.

27) Second Avenue Deli, New York

Abe Lebewohl was 'n ware oorspronklike uit New York: 'n Poolse immigrant wat in 1950 na Amerika gekom het, sy eerste werk was 'n frisdrank by 'n deli in Coney Island, waar hy afstudeer het as 'n teenman. In 1954 belê hy sy lewensbesparing in die opening van 'n klein middagete op Second Ave. en 10th St. in Manhattan, wat deur die jare die geliefde instelling geword het, bekend as die Tweede Laan Deli. In 1996, op die hoogtepunt van die sukses van die restaurant, is Lebewohl vermoor terwyl hy bank toe stap om 'n deposito te maak, en sy dood het nasionale nuus gemaak.

Die oorspronklike ligging het in 2006 gesluit na 'n verhuurdergeskil en is nou 'n bank (dit is ongelukkig die manier van baie instellings in New York), maar Lebewohl se nalatenskap leef voort op die twee plekke wat sedertdien in Manhattan geopen is. Een van slegs 'n handjievol streng kosher -lekkernye wat in New York oorbly, is Second Avenue die plek vir outentieke Joodse kookkuns in New York: kasha varnishkas, knishes, matzoh brei, cholent, noodle kugel, salm met kipper ... die moontlikhede is eindeloos, verstop deur die are en heerlik. As u egter een ding moet bestel, maak dit die warm pastrami op rog. Dun gesny, perfek gekruid en rokerig, dit is een van die lekkerste dinge wat u ooit sal eet. Kom dus gerus langs, lig 'n glas Dr.

26) Domenica, New Orleans

Sjef Alon Shaya (wat pas genomineer is vir 'n James Beard-toekenning vir beste sjef-suid) bedien 'n paar van Amerika se beste pizza by John Besh Restaurant Group se restaurant in New Orleans Domenica (Italiaans vir "Sondag") in die opgeknapte en historiese Roosevelt Hotel. U sal moeilik kies tussen die 17 pizza's wat in die Pavesi-oond met pekanneut gemaak word. Kyk net na die foto's -die effens onvolmaakte sirkels omring met ligte, opgeblase en swartblare kors, die middel van die tertsaus gespikkelde en pragtig bedek met sterre (en prettige) bestanddele soos cotechino (wors gemaak van vark, vetrug en varkvleis), spek en eiers, appel en pekanneute, mortadella, pittige skaapvleis, gebakte varkskouer en eend met patats - om net een pizza te bestel, is 'n moeilike oproep. So moenie. Bestel die gewildste tert van Domenica, die Margherita (tamatie, basiliekruid, vars mozzarella), en teken dan die tweede en derde keuse saam met die Tutto Carne (venkelwors, spek, salami en cotechino), die geroosterde wortel (met bokkaas, rooi ui, spruite, beet en haselneute - sjoe!), of gee die mosselpastei 'n kans. Dit klop dalk nie die van Pepe nie, maar wie s'n? Wees op die uitkyk vir spinoff Pizza Domenica, wat binnekort in Uptown, New Orleans, oopmaak.

25) Mother's, New Orleans

As jy ooit by was Ma s’n, die einste vermelding daarvan moet u mond laat water. Sedert 1938 het mense daagliks tougestaan ​​om heerlike ontbyte en tradisionele Cajun -spesialiteite te geniet. Maar die ware ster van die vertoning hier is die kerfstasie, waar po'boys wat amper perfek is, bedien word aan diegene wat by hul altaar kom aanbid. Die beste opsie is om die Ferdi Special te bestel, gevul met tuisgemaakte ham (dit is moeilik om oral 'n beter ham te vind), braaivleis, sous en 'n spesiale toevoeging, een van die heerlikste kosse op aarde : puin (uitgespreek as 'dag-bree'). Wat is puin, presies? Snitte vleis en kar wat uit die braaivleis val terwyl dit stadig gaar word, terwyl vet en sappe ingegooi word. Jy is welkom.

24) Pizzeria Bianco, Phoenix

'Daar is geen geheim vir my pizza nie,' was die inwoner van Bronx, Chris Bianco in The New York Times gesê. "Siciliaanse oregano, organiese meel, San Marzano -tamaties, gesuiwerde water, mozzarella wat ek by Mike's Deli in die Bronx geleer het, seesout, vars giskoek en 'n bietjie gister se deeg. Uiteindelik heerlike pizza, soos enigiets anders, Dit gaan alles oor balans. Dit is so eenvoudig. "

Vertel dit aan die legioene pizza -pelgrims wat na die 'n groot pizza -plek in Phoenix hy het meer as 20 jaar gelede geopen. Die restaurant bedien nie net verslawende pizzas met dun kors nie, maar ook fantastiese antipasto (met groente wat in die oond gebraai word), perfekte slaaie en tuisgemaakte plattelandse brood. Die afwagting, wat een keer gereeld as een van die ergste vir voedsel in die land opgemerk is, is verbeter deur Pizzeria Bianco vir middagete oop te maak, en die opening van Trattoria Bianco, die pizza -prins van die Italiaanse restaurant van Arizona in die historiese Town & Country -winkelsentrum (ongeveer 10 minute van die oorspronklike af). Dit is 'n ander geval waar enige pastei waarskynlik beter sal wees as die meeste wat u in u lewe gehad het (probeer die Rosa met rooi uie en pistache!), Maar die handtekening Marinara sal u pizza se basislyn vir ewig herkalibreer: tamatiesous, oregano en knoffel (geen kaas nie).

23) Guelaguetza, Los Angeles

As u op soek is na outentieke Oaxacan -kookkuns in Los Angeles, hoef u nie verder te soek nie: Guelaguetza heel moontlik die beste in die land. Die uitgebreide spyskaart wissel van ontbytgeregte soos huevos rancheros tot hoender bedek met rooi en swart molle (komplekse souse gemaak van chili, neute, sade, speserye en Oaxacan-sjokolade), van gebraaide vleis en carnitas tot barbacoa roja de chivo (stadig gekook) jong bok in 'n bak sous). Die gemaklike restaurant spog ook met een van die land se grootste Mezcal -keuses, en as u meer mol wil hê, verkoop hulle dit ook by die pot.

22) Grimaldi's, Brooklyn

Om die geestelike gimnastiek te kan doen om die geskiedenis agter een van New York City te verstaan, is die pizzeria's in Brooklyn nie nodig om 'n stukkie van sy beroemde pizza te geniet nie, maar ons het 'n paar minute terwyl u wag lyn in elk geval, so dit gaan.

Gennaro Lombardi het die algemeenste beskou as Amerika se eerste pizzeria. Hy het vermoedelik Pasquale (Patsy) Lancieri opgelei wat die eerste een oopgemaak het Patsy’s in East Harlem. Lancieri’s neef Patsy Grimaldi sy eie plek oopgemaak, ook Patsy's genoem, in die DUMBO -woonbuurt in Brooklyn in 1990 (daar word gesê dat hy ook sy kuns geleer het van Jerry Pero, seun van Anthony Totonno Pero, wat gestig het Totonno's - dit is 'n ander verhaal), maar was gedwing om die naam daarvan na Grimaldi te verander nadat sy oom dood is en sy tante die naam van die Patsy aan 'n korporasie verkoop het. Drie jaar later verkoop Patsy die Grimaldi's in Old Fulton St. 19 aan Frank Ciolli, wie se twee kinders die handelsmerk van Grimaldi uitgebrei het na bykans 40 restaurante in die Tri-State Area en Midwest. Maar Ciolli het die huurkontrak aan die oorspronklike ruimte verloor en moes intrek in 'n groter voormalige bankgebou langsaan 1 Front St.

Dit is waarop dit neerkom: Patsy Grimaldi, wie se afstammeling van pizza teruggaan na familielede wat deur Gennaro Lombardi opgelei word, maak pasteie by 'n restaurant genaamd Van Juliana in die oorspronklike ruimte van Grimaldi, en Grimaldi's is reg langsaan.

Met dit alles gesê, is u amper aan die voorkant van die ry om binne te kom (onthou: geen kredietkaarte, geen besprekings, geen snye en geen aflewering nie!). Sit dus en bestel iets eenvoudig: 'n margherita-tert gemaak in 'n steenkool-oond wat tot ongeveer 1200 grade verhit en ongeveer 100 pond steenkool per dag benodig. Dit is knapperig, rokerig, pittig, kaasagtig en heerlik.

21) BrisketTown, Brooklyn

New Yorkers het die naam van die braai -woestyn grotendeels afgeskaf weens die invloed van die Big Apple Barbecue Block Party, 'n jaarlikse fees wat Gothamiete al meer as 'n dekade lank van sommige van die belangrikste pitmasters van Amerika bekend gemaak het. Namate behoorlike opvoeding posgevat het, het die stad redelik vinnig die nuanses en invoer van 'n groot Amerikaanse dissipline aangeneem. Verskeie aanspraakmakers veg om aandag, en sommige is selfs 'n nuwe hoofstad van die Amerikaanse braai. Dit is 'n bietjie, maar as daar iemand in New York is wat aandag verdien vir 'n goeie Texan -brisket, is dit Daniel Delaney, die man agter BrisketTown in Williamsburg, Brooklyn. Sekerlik, hy kom uit Jersey, maar na 'n paar jaar se eksperimentering ("brisket labs") het Delaney in 'n kort tydjie New York meer gegrild as wat hy anders kon dink. Die borsstuk het die regte sout- en peperlaag en val uitmekaar, goed ... soos dit moet, so naby Aaron Franklin se Austin -borsparagon as wat u waarskynlik buite die Franklin Barbecue -parkeerterrein sal vind.

20) Anchor Bar, Buffalo, N.Y.

Soos die legende sê, het Dominic Bellissimo op die aand van 4 Maart 1964 die kroeg opgepas terwyl sy ma Teressa die kombuis beman het. Toe 'n groep van sy honger vriende opdaag, vra Dominic vir Teressa om vir hulle kos op te sit, sodat sy 'n paar hoendervlerkies neem, wat bedoel was om in die pot te gaan, en dit in die frituurbak gooi. Sy berei 'n eenvoudige sous-gebaseerde botter- en warm sous saam, meng dit en Buffalo-vlerke, waarskynlik die grootste kroegkos van alle tye, is gebore. Dit is die plek dit het alles begin, en baie sal beweer dat hulle dikwels nageboots is, nooit gedupliseer is nie. Die vlerke is sappig, knapperig, pittig en word bedien aan talle honger massas, en diegene wat hier 'n pelgrimstog maak, vertrek nooit ontevrede nie (veral nadat hulle 'n paar krane Genesee Cream Ales teruggeslaan het).

19) Ramen Shop, Oakland, Kalifornië

Ramen winkel is absoluut toegeslaan sedert drie oudstudente van Chez Panisse die deure vroeg verlede jaar oopgemaak het, en met goeie rede: alhoewel daar slegs vyf voorgeregte, drie ramenvariëteite en 'n paar nageregte beskikbaar is, word alles wat beskikbaar is, van nuuts af gemaak (die noedels word tuis gemaak op 'n Japannese noedelmasjien), is organies, volhoubaar en ongelooflik vindingryk. Die spyskaart verander daagliks, maar 'n voorgereg is kammossel en chashu donburi met pittige mayo, sprietuie, ingelegde gemmer, rooikoolblatjang en kombu; 'n monster-ramen is miso-ramen met Manila-mossels, maalvleis, shoyu-eier, preie, tanaka en shungiku (lente vir chashu-'n laag stadig gekookte varkpens-vir 'n ekstra $ 3). Die smaakkombinasies klink dalk kranksinnig, maar dit werk beter as wat jy ooit sou kon dink.

18) John's van Bleecker, New York

Ja, John's van Bleecker is besig met toeriste, maar daar is 'n rede waarom hierdie plek 'n instelling geword het. Pizza word in 'n steenkool-gestoofde oond gaargemaak op dieselfde manier as sedert 1929. U kan kies uit die toevoegings (pepperoni, wors, gehaktballetjie, knoffel, uie, paprika, sampioene, ricotta, gesnyde tamatie, ansjovis, olywe en geroosterde tamaties), en jy kan jou naam in die mure krap soos die hope wat voor jou gekom het, maar wat jy kan nie doen is om 'n sny te bestel. Slegs pasteie, bud. En in hierdie geval gaan u met die Bruschetta: mozzarella, in blokkies gesnyde Roma -tamaties gemarineer in olyfolie, vars knoffel en basiliekruid (geen sous).

17) Parm, New York

Toe Rich Torrisi en Mario Carbone 'n klein restaurant oopmaak Torrisi Italiaanse spesialiteite in 2009, met toebroodjies bedags en 'n goedkoop proe -spyskaart, het hulle waarskynlik geen idee gehad watter verskynsel dit sou word nie. Die plek het onmiddellik opgeblaas, met reëls wat elke aand by die deur uitkom, en in 2011 het hulle 'n klein bylae langsaan oopgemaak met die naam Parm, gefokus net op toebroodjies. En watter toebroodjies is dit? Baie mense het hul nederige kalkoenbroodjie geprys as die beste in die stad, frikkadelle is briljant in patty in plaas van balvorm, en die hoenderparmbroodjie is inderdaad die beste in die land.

Daar is niks te gek aan hierdie toebroodjie nie. Dit word pas gemaak met slegs die nuutste bestanddele van die hoogste gehalte, met 'n baie handige hand, en dit is anders as enige ander hoenderparm wat jy voorheen gehad het. Dit begin met 'n varsgebakte, ronde semolina -rol van naby Parisi Bakkery. Die bodem kry 'n laag lank gesoute tamatiesous, en 'n vars gebakte hoenderbroodjie word bo-op geplaas, en nog 'n lepel sous. Vars mozzarella het boonop gesmelt en afgesluit met 'n paar blare vars basiliekruid. En dit is dit. Dit word in 'n waspapier uitgevoerde mandjie bedien en smaak net soos die hoenderparmos wat jy nog altyd geëet het. Dit is net beter.

16) Pok Pok, Portland

Toe Andy Ricker oopmaak Pok Pok in 2008 het hy die Stille Oseaan Noordwes, en baie van die mees toegewyde eters van die nasies, stormagtig geneem met sy unieke verfynde benadering tot Suidoos -Asiatiese straatkos. Trouens, sy Viëtnamese-geïnspireerde hoendervlerkies en 'n groot verskeidenheid huisspesialiteite is in so 'n groot aanvraag dat Ricker 'n toegewyde plek geopen het spesifiek na vlerke in New York, wat sedertdien verander het in n winkel spesialiseer in noedels in Thaise styl. In April 2012 het hy geopen Pok Pok NY aan die Columbia Street Waterfront buite Brooklyn, en dit was so gewild dat dit verlede jaar noodgedwonge in 'n groter opgrawing in die straat moes trek-maar sy oorspronklike Portland bly die definitiewe onderneming van Ricker.

15) Ippudo, New York

Die groot bakkies van die beste ramen in New York trek kliënte telkens terug na die na hierdie oorspronklike Manhattan -ligging in die East Village van een van Japan se bekendste ramenkettings (daar is nou 'n tweede plek aan die West Side). Soms kan jy sien hoe hulle langs die kroeg gaan sit om hulself te verdrink om die wag by die glasbedekte ramenkroeg aan die voorkant van die restaurant draaglik te maak. Wanneer jy doen gaan sit ... vreugde! Daar is altyd die Shiromaru Hakata Classic, beskryf as "die oorspronklike syagtige" tonkotsu "(vark) sopnoedels bedek met varkhaas chashu, sesam kikurage sampioene, menma [gegiste bamboes lote], rooi ingelegde gemmer en uie.

Maar die verskillende spesiale aanbiedinge vir beperkte tyd is meestal die lekkerste manier om te doen. 'N Onlangse voorbeeld is die pittige tonkotsu-ramen in Szechuan-styl met swart sesamsaai, bedek met "niku-miso dame" [Japannese vleissous], chashu-vark, kool, koriander, geurige garnale-olie en vars limoen.

14) Meel + Water, San Francisco

Although this San Francisco restaurant whips up some spectacular house-made pastas, their pizza is formidable. Baked in a wood-fired oven, the thin-crust pizza at Flour + Water blends Old World tradition with modern refinement, according to chef and co-owner Thomas McNaughton. Pizza toppings vary depending on what’s in season, making each dining experience unique, but Flour + Water’s textbook margherita is amazing. Heirloom tomatoes, basil, fior di latte, and extra-virgin olive oil… if only the simplicity implied by the restaurant’s name could be duplicated in pizzerias across the country.

13) Pizzeria Mozza, Los Angeles

Renowned baker and chef Nancy Silverton teamed up with Italian culinary moguls Mario Batali and Joe Bastianich to open Osteria Mozza, a Los Angeles hot spot where the famous clientele pales in comparison to the innovative, creative fare. The pizzeria, which is attached to the main restaurant, offers a variety of Italian specialties from antipasti to bruschetta, but the Neapolitan-style pizzas steal the show. Their list of 21 pies ranges from $11 for a simple aglio e olio, a classic cheese pizza, to $23 for a more unique pie with squash blossoms, tomato, and burrata cheese — a delicious and simple pizza that transports through the quality and nuance of its ingredients. So it’s no surprise that Batali and Bastianich have taken a stab at duplicating the success of this model pizzeria, opening in Newport Beach, Singapoer , and San Diego.

12) Di Fara, Brooklyn

Domenico DeMarco is 'n plaaslike beroemdheid wat besit en bedryf het Di Fara since 1964. Dom cooks both New York and Sicilian-style pizza Wednesday through Sunday (noon to 4:30 p.m., and from 6:30 p.m. to 9 p.m.) for hungry New Yorkers and tourists willing to wait in long lines, and brave the free-for-all that is the Di Fara counter experience. Ja, dit is beter om 'n hele tert te kry as om die stuk van $ 5 op te skop. Yes, it's a trek, and sure, Dom goes through periods where the underside of the pizza can trend toward overdone, maar as hy aan is, kan Di Fara 'n baie sterk argument wees om Amerika se beste pizza te wees. If you want to understand why before visiting, watch the great video about Di Fara called, “The Best Thing I Ever Done. ” You can’t go wrong with the classic round or square cheese pie (topped with oil-marinated hot peppers, which you can ladle on at the counter if you elbow in), but the menu’s signature is the Di Fara Classic Pie: mozzarella, Parmesan, plum tomato sauce, basil, sausage, peppers, mushroom, onion, and of course, a drizzle of olive oil by Dom.

11) Frank Pepe Pizzeria Napoletana, New Haven, Conn.

If you want to discuss the loaded topic of America's best pizza with any authority, you have to make a pilgrimage to this legendary New Haven pizzeria. Frank Pepe opened his doors in New Haven, Connecticut’s Wooster Square in 1925, offering classic Napoletana-style pizza. After immigrating to the United States in 1909 at the age of 16 from Italy, Pepe took odd jobs before opening his restaurant (now called "The Spot" next door to the larger operation). Sedert sy ontstaan ​​het Pepe's nog sewe plekke geopen.

Wat moet u hiervoor bestel kontrolelys bestemming? Twee woorde: clam pie ("No muzz!"). This is a Northeastern pizza genre unto its own, and Pepe's is the best of them all — freshly shucked, briny littleneck clams, an intense dose of garlic, olive oil, oregano, and grated Parmesan atop a charcoal-colored crust. Die gevorderde stap? Mosselpastei met spek. Verwag net om in die ry te wag as u die naweek na 11:30 daar aankom.

10) Arthur Bryant’s, Kansas City, Mo.

Probably the most famous barbecue restaurant in America — thanks largely to the efforts of Kansas City-born writer Calvin Trillin, who in 1974 wrote in Playboy that it was "possibly the single best restaurant in the world." Arthur Bryant’s grew out of a place owned by Henry Perry, the so-called "father of Kansas City barbecue." When Perry died in 1940, Charlie Bryant, one of his employees, took it over, and after his death, his brother Arthur assumed ownership. Baseball players and fans alike, along with U.S. presidents, movie stars, and other notables, have been flocking to it ever since for its hickory- and oak wood-smoked ribs slathered in a tangy vinegar sauce. Arthur Bryant passed away at 80-years-old in 1982, in the middle of working a shift, but the restaurant continues to thrive.

9) Ben’s Chili Bowl, Washington, D.C.

It might tweak some Washingtonians to hear, but along with the Jumbo Slice, as bagels and pizza are to New York, so the half-smoke is one of the capital’s most iconic foods. The celebrity (and presidential) photos on the wall are clear indications of Ben's Chili Bowl's city landmark status, but the continuous lines out the door (and its election to both this list and The Daily Meal’s list of the 101 Best Restaurants in 2012) are evidence that the restaurant's chili cheese dogs are some of the best in the country. But those in the know don’t just order "dogs," they get the half-smokes, a half-pork, half-beef smoked sausage which is a native D.C. specialty supposedly invented by Ben Ali, the original proprietor, whose sons took over the restaurant after his death. As the U Street Corridor/Shaw neighborhood around it has gentrified and become trendy, it's a more than 50-year-old bastion of downhome D.C. where college kids, old-timers, and celebrities are all welcome as long as they're willing to stand in line like everybody else, though the President eats for free.

8) Willie Mae’s Scotch House, New Orleans

You haven’t truly had fried chicken until you’ve had it from Willie Mae’s, a legendary restaurant located in New Orleans’ Fifth Ward since 1956. Look around the two no-frills dining rooms and you’ll see nothing but fried chicken, even though other offerings, like smothered veal, are available (and delicious). But if it’s your first time there, take a cue from the regulars and other pilgrims alike. The chicken, perfected by Willie Mae Seaton (who just turned 100 years old) and today safeguarded by her granddaughter Kerry, is, simply put, otherworldly. Fried to order, the crust is shiny, craggy, light, not greasy, and shatteringly crisp and crunchy, coming away cleanly as you take a bite without dragging the rest of the breading with it. Underneath, the chicken is impossibly moist and juicy. We almost lost Willie Mae’s after it was destroyed during Katrina, but the community banded together to rebuild the restaurant exactly as it was before.

7) Hominy Grill, Charleston, S.C.

Onpretensieuse, klassieke suidergeregte is die sleutel in die sentrum van Charleston Hominy Grill, waar sjef-eienaar Robert Stehling klipgemaal, tuisgemaakte wors en gebakte groen tamaties in 'n kapperswinkel bedien. Die klassieke aanduiding in die 1950's, ekstra gemaklike houtstoele en seisoenale nageregte soos persimmonpoeding bevat alles waarvoor troos kos staan.

Die kenmerkende gerookte vark en hoender van die restaurant word oor 'n baksteenbraai gebraai. The chicken is served with Gibson’s famous vinegar-based white sauce and the pork has a vinegar-based tomato sauce — though some diners insist on using the white sauce on the pork and ribs. Sides include a barbecue-stuffed baked potato. Save room for a slice of coconut cream Heaven High meringue pie, chocolate Heaven High meringue pie, or the lemon icebox pie.

6) Mission Chinese Food, San Francisco

While the white-hot New York location remains in limbo, chef Danny Bowien’s San Francisco original is still going strong, and very well just might be the most famous Chinese restaurant in America today, commanding hours-long waits that are only somewhat assuaged by kegs of free beer for those who decide to stick around. Thankfully, you can order takeout so that you can enjoy quirky, non-traditional dishes like kung pao pastrami, barbecued pig ear terrine, and an upmarket twist on beef with broccoli that incorporates tender brisket and smoked oyster sauce, without being crushed by hipsters.

5) Hot Doug’s, Chicago

Wanneer Hot Doug’s first opened at its original location in Roscoe Village in 2001 (it moved to its current spot in 2004 after a fire), there were people who doubted its owner Doug Sohn’s vision of a menu limited to hot dogs and sausages — even Sohn’s own family.

"My brother told me, 'Don’t you think you’ll het to sell hamburgers?'" Sohn related in an interview, adding, "I have it on very good authority that the people at Vienna gave me a few months. They came in and they were like, “Well, this isn’t gonna last.”

Nou? Along with Doughnut Vault, Hot Doug’s is probably Chicago’s most famous line for food. While the main menu is delicious, its items can be replicated elsewhere. The specials’ flavors and ingredients, however, differentiate Hot Doug’s. The normal menu ranges in price from $2 to $4 per order and the special sausages are $6 to $10. It is the type of place where you extend yourself monetarily and calorically because you don’t know when the next time that you will be able to carve out hours for lunch on a weekday or Saturday to soak up the experience. The signature order here of course, is the foie gras and sauternes duck sausage with truffle aïoli, which garnered quite a bit of press in 2006 following the banning of foie in Chicago. Defying the ban pushed by chef Charlie Trotter and Alderman Joe Moore, Sohn named the dog after Moore, was fined, but was ultimately victorious when the ban was repealed in 2008. It’s a brilliant pairing — the snap of the dog against the creaminess of the foie — a visionary move celebrated by gout-defying offal lovers everywhere.

4) Kreuz Market, Lockhart, Texas

Kreuz -mark, originally a meat market and a grocery store, was founded by Charles Kreuz (pronounced "krites" in these parts) in 1900. Like most markets at the time, it pit-barbecued the better cuts of meat and made sausage out of the lesser cuts. Customers bought barbecue, sausage, and garnishes like bread, crackers, pickles, onions, tomatoes, and cheese from the grocery store, and ate it straight off butcher paper. Die onderneming is oorgedra aan Kreuz se seuns, wat dit tot 1948 bestuur het. Daardie jaar het Edgar A. "Smitty" Schmidt die plek gekoop, die kruideniersware uitgefaseer, maar dieselfde braai en wors bedien. Koolmesse is aan die tafels vasgeketting sodat kliënte hul vleis kan sny (maar nie die eetgerei huis toe kan neem nie). Schmidt’s son, Rick Schmidt, bought the business, and when he and his sister Nina went their separate ways, he moved, along with the Kreuz name, to a cavernous new 560-seat location nearby, opening in 1999. Nina kept the old location and named it Smitty’s. Vandag spog Kreuz met agt putte van 16 voet om vleis te braai (dit kook vier tot ses uur, 'n kort tydperk volgens industriële standaarde) en om ongeveer 15 000 worsringe elke week te braai. Die oorspronklike spyskaart is uitgebrei met gebakte bone, Duitse aartappelslaai, suurkool en gedoopte roomys.

3) Franklin BBQ, Austin, Texas

By 10 a.m. on a Friday there will be more than 90 people in line at this modest establishment, which traces its roots back to 2009 and a turquoise trailer. The 90 people who show in the next half-hour wait in vain; a waitress will tell them that there's just no barbecue left. So it goes at Franklin, where Aaron Franklin serves some of the best of Texas's greatest culinary claim to fame. The brisket, with its peppery exterior, falls apart as you pick it up. The turkey is what presidentially pardoned birds aspire to. The sausage snaps loudly when you slice it, juice splashing out and up... You've heard the buzz. You’ve seen Franklin on TV. You’re heard his acolytes’ brisket gospel. It's not hype. It really is that good.

2) Shake Shack, Various Locations

America’s best fast-food burger is Skud Shack. Yes, it’s better than In-N-Out, and yes, it has its own secret menu… kind of (it’s called Danny Meyer’s hospitality philosophy). What started as a hot dog cart in Madison Square Park in 2001 has made history. In 2004, restaurateur Danny Meyer’s Union Square Hospitality Group won the bid to open a permanent kiosk in the park, and the lines, buzz, cult following, and even a begrudging review from The New York Times followed. Why is it so good? Quality. And one of the juiciest cheeseburgers (100 percent all-natural Angus beef, no hormones, no antibiotics) you’ll ever find on a soft, grilled potato roll (ask for pickles and onions!). Shake Shack’s has a vigorous expansion program — Theatre District, Coral Gables, Abu Dhabi, Las Vegas — so you really never know where the next one will show up. Cross your fingers that one opens near you; these burgers are just about perfect.

1) Katz’s Delicatessen, New York City

Katz's Deli, aan die Lower East Side in New York, is 'n instelling in New York. Their corned beef and pastrami, made on-premises and sliced to order, are legendary, and the simple act of taking your ticket, standing in line, bantering with the counterman while placing your order, and finding a table has become as New York an exercise as, well, eating a hot dog with a smear of mustard and a little sauerkraut. Dit het sy deure in 1888 geopen en oorspronklik bedien baie van die immigrantegesinne aan die Lower East Side wat in New York geland het. Vertel die wyse: U doen uself 'n groot ongerustheid as u vertrek sonder om die koringvleis en pastrami op rog met 'n bietjie mosterd te proe. Vleis word gepekel en gestoom, pastrami word genees en gerook, en niemand doen dit beter nie. Ontvangs van 'n klein bordjie met 'n voorsmakie van wat van die teenman kom terwyl hy u vleis met die hand sny, is een van die kulinêre ervarings wat u nie in New York kan misloop nie, slegs oortref deur die eerste hap van u toebroodjie. Katz's is nie net 'n restaurant nie, dit is 'n ervaring. And moreso than any other deli in New York (especially that touristy one near Times Square), no trip to the city is complete without a trip to Katz’s.


America’s 38 Essential Restaurants

Plenty of smart, useful articles appear each year directing people to the nation’s buzziest restaurants, highlighting emerging trends and up-and-coming chefs. This annual guide, compiled after 34 weeks of travel and almost 600 meals in 36 cities, aims to accomplish something else: It’s a distillation of the foods and the communities to which I’ve borne witness. The undertaking has defined my work — my life, really — for nearly the last five years as Eater’s national critic.

The one-word mantra that steers my thinking, and also the city-based Eater 38 maps upon which the list is modeled, is noodsaaklik. Which places become indispensable to their neighborhoods, and eventually to their towns and whole regions? Which ones spur trends, or set standards for hospitality and leadership, or stir conversations around representation and inclusivity? Which restaurants, ultimately, become vital to how we understand ourselves, and others, at the table?

Every year, the list changes substantially this time around, we welcome 17 newcomers. They’re the places where I had especially meaningful aha moments, where I thought, “Of course New Mexican cuisine should be lauded,” or “Absolutely this is the one Korean barbecue restaurant where everyone should eat,” or “It’s crazy how perfectly these Pakistani-Texan dishes summarize the heart of Houston dining.” The bleeding-edge vanguards among this crew include a Los Angeles maverick where the chef grafts cuisines from around the world with astounding grace, a San Antonio barbecue upstart ushering Mexican flavors to the forefront, and America’s most impactful Southern restaurant — which happens to be in Seattle.

This being the fifth of these roundups I’ve agonized over, I’ve also observed, over these years, a shifting national consciousness, where diners from many backgrounds increasingly embrace cuisines with which they were previously unfamiliar. It’s the new paradigm, not an exception. Coded culinary language denoting “them” and “us” — as “American” or “other” — is slowly but inexorably dissolving. Each of these restaurants cooks American food I can’t imagine our dining landscape without them. Sure, they’re wonderful places to eat. But they all engender belonging, possibility, and connection — things we surely need in our country right now.


America’s 38 Essential Restaurants

Plenty of smart, useful articles appear each year directing people to the nation’s buzziest restaurants, highlighting emerging trends and up-and-coming chefs. This annual guide, compiled after 34 weeks of travel and almost 600 meals in 36 cities, aims to accomplish something else: It’s a distillation of the foods and the communities to which I’ve borne witness. The undertaking has defined my work — my life, really — for nearly the last five years as Eater’s national critic.

The one-word mantra that steers my thinking, and also the city-based Eater 38 maps upon which the list is modeled, is noodsaaklik. Which places become indispensable to their neighborhoods, and eventually to their towns and whole regions? Which ones spur trends, or set standards for hospitality and leadership, or stir conversations around representation and inclusivity? Which restaurants, ultimately, become vital to how we understand ourselves, and others, at the table?

Every year, the list changes substantially this time around, we welcome 17 newcomers. They’re the places where I had especially meaningful aha moments, where I thought, “Of course New Mexican cuisine should be lauded,” or “Absolutely this is the one Korean barbecue restaurant where everyone should eat,” or “It’s crazy how perfectly these Pakistani-Texan dishes summarize the heart of Houston dining.” The bleeding-edge vanguards among this crew include a Los Angeles maverick where the chef grafts cuisines from around the world with astounding grace, a San Antonio barbecue upstart ushering Mexican flavors to the forefront, and America’s most impactful Southern restaurant — which happens to be in Seattle.

This being the fifth of these roundups I’ve agonized over, I’ve also observed, over these years, a shifting national consciousness, where diners from many backgrounds increasingly embrace cuisines with which they were previously unfamiliar. It’s the new paradigm, not an exception. Coded culinary language denoting “them” and “us” — as “American” or “other” — is slowly but inexorably dissolving. Each of these restaurants cooks American food I can’t imagine our dining landscape without them. Sure, they’re wonderful places to eat. But they all engender belonging, possibility, and connection — things we surely need in our country right now.


America’s 38 Essential Restaurants

Plenty of smart, useful articles appear each year directing people to the nation’s buzziest restaurants, highlighting emerging trends and up-and-coming chefs. This annual guide, compiled after 34 weeks of travel and almost 600 meals in 36 cities, aims to accomplish something else: It’s a distillation of the foods and the communities to which I’ve borne witness. The undertaking has defined my work — my life, really — for nearly the last five years as Eater’s national critic.

The one-word mantra that steers my thinking, and also the city-based Eater 38 maps upon which the list is modeled, is noodsaaklik. Which places become indispensable to their neighborhoods, and eventually to their towns and whole regions? Which ones spur trends, or set standards for hospitality and leadership, or stir conversations around representation and inclusivity? Which restaurants, ultimately, become vital to how we understand ourselves, and others, at the table?

Every year, the list changes substantially this time around, we welcome 17 newcomers. They’re the places where I had especially meaningful aha moments, where I thought, “Of course New Mexican cuisine should be lauded,” or “Absolutely this is the one Korean barbecue restaurant where everyone should eat,” or “It’s crazy how perfectly these Pakistani-Texan dishes summarize the heart of Houston dining.” The bleeding-edge vanguards among this crew include a Los Angeles maverick where the chef grafts cuisines from around the world with astounding grace, a San Antonio barbecue upstart ushering Mexican flavors to the forefront, and America’s most impactful Southern restaurant — which happens to be in Seattle.

This being the fifth of these roundups I’ve agonized over, I’ve also observed, over these years, a shifting national consciousness, where diners from many backgrounds increasingly embrace cuisines with which they were previously unfamiliar. It’s the new paradigm, not an exception. Coded culinary language denoting “them” and “us” — as “American” or “other” — is slowly but inexorably dissolving. Each of these restaurants cooks American food I can’t imagine our dining landscape without them. Sure, they’re wonderful places to eat. But they all engender belonging, possibility, and connection — things we surely need in our country right now.


America’s 38 Essential Restaurants

Plenty of smart, useful articles appear each year directing people to the nation’s buzziest restaurants, highlighting emerging trends and up-and-coming chefs. This annual guide, compiled after 34 weeks of travel and almost 600 meals in 36 cities, aims to accomplish something else: It’s a distillation of the foods and the communities to which I’ve borne witness. The undertaking has defined my work — my life, really — for nearly the last five years as Eater’s national critic.

The one-word mantra that steers my thinking, and also the city-based Eater 38 maps upon which the list is modeled, is noodsaaklik. Which places become indispensable to their neighborhoods, and eventually to their towns and whole regions? Which ones spur trends, or set standards for hospitality and leadership, or stir conversations around representation and inclusivity? Which restaurants, ultimately, become vital to how we understand ourselves, and others, at the table?

Every year, the list changes substantially this time around, we welcome 17 newcomers. They’re the places where I had especially meaningful aha moments, where I thought, “Of course New Mexican cuisine should be lauded,” or “Absolutely this is the one Korean barbecue restaurant where everyone should eat,” or “It’s crazy how perfectly these Pakistani-Texan dishes summarize the heart of Houston dining.” The bleeding-edge vanguards among this crew include a Los Angeles maverick where the chef grafts cuisines from around the world with astounding grace, a San Antonio barbecue upstart ushering Mexican flavors to the forefront, and America’s most impactful Southern restaurant — which happens to be in Seattle.

This being the fifth of these roundups I’ve agonized over, I’ve also observed, over these years, a shifting national consciousness, where diners from many backgrounds increasingly embrace cuisines with which they were previously unfamiliar. It’s the new paradigm, not an exception. Coded culinary language denoting “them” and “us” — as “American” or “other” — is slowly but inexorably dissolving. Each of these restaurants cooks American food I can’t imagine our dining landscape without them. Sure, they’re wonderful places to eat. But they all engender belonging, possibility, and connection — things we surely need in our country right now.


America’s 38 Essential Restaurants

Plenty of smart, useful articles appear each year directing people to the nation’s buzziest restaurants, highlighting emerging trends and up-and-coming chefs. This annual guide, compiled after 34 weeks of travel and almost 600 meals in 36 cities, aims to accomplish something else: It’s a distillation of the foods and the communities to which I’ve borne witness. The undertaking has defined my work — my life, really — for nearly the last five years as Eater’s national critic.

The one-word mantra that steers my thinking, and also the city-based Eater 38 maps upon which the list is modeled, is noodsaaklik. Which places become indispensable to their neighborhoods, and eventually to their towns and whole regions? Which ones spur trends, or set standards for hospitality and leadership, or stir conversations around representation and inclusivity? Which restaurants, ultimately, become vital to how we understand ourselves, and others, at the table?

Every year, the list changes substantially this time around, we welcome 17 newcomers. They’re the places where I had especially meaningful aha moments, where I thought, “Of course New Mexican cuisine should be lauded,” or “Absolutely this is the one Korean barbecue restaurant where everyone should eat,” or “It’s crazy how perfectly these Pakistani-Texan dishes summarize the heart of Houston dining.” The bleeding-edge vanguards among this crew include a Los Angeles maverick where the chef grafts cuisines from around the world with astounding grace, a San Antonio barbecue upstart ushering Mexican flavors to the forefront, and America’s most impactful Southern restaurant — which happens to be in Seattle.

This being the fifth of these roundups I’ve agonized over, I’ve also observed, over these years, a shifting national consciousness, where diners from many backgrounds increasingly embrace cuisines with which they were previously unfamiliar. It’s the new paradigm, not an exception. Coded culinary language denoting “them” and “us” — as “American” or “other” — is slowly but inexorably dissolving. Each of these restaurants cooks American food I can’t imagine our dining landscape without them. Sure, they’re wonderful places to eat. But they all engender belonging, possibility, and connection — things we surely need in our country right now.


America’s 38 Essential Restaurants

Plenty of smart, useful articles appear each year directing people to the nation’s buzziest restaurants, highlighting emerging trends and up-and-coming chefs. This annual guide, compiled after 34 weeks of travel and almost 600 meals in 36 cities, aims to accomplish something else: It’s a distillation of the foods and the communities to which I’ve borne witness. The undertaking has defined my work — my life, really — for nearly the last five years as Eater’s national critic.

The one-word mantra that steers my thinking, and also the city-based Eater 38 maps upon which the list is modeled, is noodsaaklik. Which places become indispensable to their neighborhoods, and eventually to their towns and whole regions? Which ones spur trends, or set standards for hospitality and leadership, or stir conversations around representation and inclusivity? Which restaurants, ultimately, become vital to how we understand ourselves, and others, at the table?

Every year, the list changes substantially this time around, we welcome 17 newcomers. They’re the places where I had especially meaningful aha moments, where I thought, “Of course New Mexican cuisine should be lauded,” or “Absolutely this is the one Korean barbecue restaurant where everyone should eat,” or “It’s crazy how perfectly these Pakistani-Texan dishes summarize the heart of Houston dining.” The bleeding-edge vanguards among this crew include a Los Angeles maverick where the chef grafts cuisines from around the world with astounding grace, a San Antonio barbecue upstart ushering Mexican flavors to the forefront, and America’s most impactful Southern restaurant — which happens to be in Seattle.

This being the fifth of these roundups I’ve agonized over, I’ve also observed, over these years, a shifting national consciousness, where diners from many backgrounds increasingly embrace cuisines with which they were previously unfamiliar. It’s the new paradigm, not an exception. Coded culinary language denoting “them” and “us” — as “American” or “other” — is slowly but inexorably dissolving. Each of these restaurants cooks American food I can’t imagine our dining landscape without them. Sure, they’re wonderful places to eat. But they all engender belonging, possibility, and connection — things we surely need in our country right now.


America’s 38 Essential Restaurants

Plenty of smart, useful articles appear each year directing people to the nation’s buzziest restaurants, highlighting emerging trends and up-and-coming chefs. This annual guide, compiled after 34 weeks of travel and almost 600 meals in 36 cities, aims to accomplish something else: It’s a distillation of the foods and the communities to which I’ve borne witness. The undertaking has defined my work — my life, really — for nearly the last five years as Eater’s national critic.

The one-word mantra that steers my thinking, and also the city-based Eater 38 maps upon which the list is modeled, is noodsaaklik. Which places become indispensable to their neighborhoods, and eventually to their towns and whole regions? Which ones spur trends, or set standards for hospitality and leadership, or stir conversations around representation and inclusivity? Which restaurants, ultimately, become vital to how we understand ourselves, and others, at the table?

Every year, the list changes substantially this time around, we welcome 17 newcomers. They’re the places where I had especially meaningful aha moments, where I thought, “Of course New Mexican cuisine should be lauded,” or “Absolutely this is the one Korean barbecue restaurant where everyone should eat,” or “It’s crazy how perfectly these Pakistani-Texan dishes summarize the heart of Houston dining.” The bleeding-edge vanguards among this crew include a Los Angeles maverick where the chef grafts cuisines from around the world with astounding grace, a San Antonio barbecue upstart ushering Mexican flavors to the forefront, and America’s most impactful Southern restaurant — which happens to be in Seattle.

This being the fifth of these roundups I’ve agonized over, I’ve also observed, over these years, a shifting national consciousness, where diners from many backgrounds increasingly embrace cuisines with which they were previously unfamiliar. It’s the new paradigm, not an exception. Coded culinary language denoting “them” and “us” — as “American” or “other” — is slowly but inexorably dissolving. Each of these restaurants cooks American food I can’t imagine our dining landscape without them. Sure, they’re wonderful places to eat. But they all engender belonging, possibility, and connection — things we surely need in our country right now.


America’s 38 Essential Restaurants

Plenty of smart, useful articles appear each year directing people to the nation’s buzziest restaurants, highlighting emerging trends and up-and-coming chefs. This annual guide, compiled after 34 weeks of travel and almost 600 meals in 36 cities, aims to accomplish something else: It’s a distillation of the foods and the communities to which I’ve borne witness. The undertaking has defined my work — my life, really — for nearly the last five years as Eater’s national critic.

The one-word mantra that steers my thinking, and also the city-based Eater 38 maps upon which the list is modeled, is noodsaaklik. Which places become indispensable to their neighborhoods, and eventually to their towns and whole regions? Which ones spur trends, or set standards for hospitality and leadership, or stir conversations around representation and inclusivity? Which restaurants, ultimately, become vital to how we understand ourselves, and others, at the table?

Every year, the list changes substantially this time around, we welcome 17 newcomers. They’re the places where I had especially meaningful aha moments, where I thought, “Of course New Mexican cuisine should be lauded,” or “Absolutely this is the one Korean barbecue restaurant where everyone should eat,” or “It’s crazy how perfectly these Pakistani-Texan dishes summarize the heart of Houston dining.” The bleeding-edge vanguards among this crew include a Los Angeles maverick where the chef grafts cuisines from around the world with astounding grace, a San Antonio barbecue upstart ushering Mexican flavors to the forefront, and America’s most impactful Southern restaurant — which happens to be in Seattle.

This being the fifth of these roundups I’ve agonized over, I’ve also observed, over these years, a shifting national consciousness, where diners from many backgrounds increasingly embrace cuisines with which they were previously unfamiliar. It’s the new paradigm, not an exception. Coded culinary language denoting “them” and “us” — as “American” or “other” — is slowly but inexorably dissolving. Each of these restaurants cooks American food I can’t imagine our dining landscape without them. Sure, they’re wonderful places to eat. But they all engender belonging, possibility, and connection — things we surely need in our country right now.


America’s 38 Essential Restaurants

Plenty of smart, useful articles appear each year directing people to the nation’s buzziest restaurants, highlighting emerging trends and up-and-coming chefs. This annual guide, compiled after 34 weeks of travel and almost 600 meals in 36 cities, aims to accomplish something else: It’s a distillation of the foods and the communities to which I’ve borne witness. The undertaking has defined my work — my life, really — for nearly the last five years as Eater’s national critic.

The one-word mantra that steers my thinking, and also the city-based Eater 38 maps upon which the list is modeled, is noodsaaklik. Which places become indispensable to their neighborhoods, and eventually to their towns and whole regions? Which ones spur trends, or set standards for hospitality and leadership, or stir conversations around representation and inclusivity? Which restaurants, ultimately, become vital to how we understand ourselves, and others, at the table?

Every year, the list changes substantially this time around, we welcome 17 newcomers. They’re the places where I had especially meaningful aha moments, where I thought, “Of course New Mexican cuisine should be lauded,” or “Absolutely this is the one Korean barbecue restaurant where everyone should eat,” or “It’s crazy how perfectly these Pakistani-Texan dishes summarize the heart of Houston dining.” The bleeding-edge vanguards among this crew include a Los Angeles maverick where the chef grafts cuisines from around the world with astounding grace, a San Antonio barbecue upstart ushering Mexican flavors to the forefront, and America’s most impactful Southern restaurant — which happens to be in Seattle.

This being the fifth of these roundups I’ve agonized over, I’ve also observed, over these years, a shifting national consciousness, where diners from many backgrounds increasingly embrace cuisines with which they were previously unfamiliar. It’s the new paradigm, not an exception. Coded culinary language denoting “them” and “us” — as “American” or “other” — is slowly but inexorably dissolving. Each of these restaurants cooks American food I can’t imagine our dining landscape without them. Sure, they’re wonderful places to eat. But they all engender belonging, possibility, and connection — things we surely need in our country right now.


America’s 38 Essential Restaurants

Plenty of smart, useful articles appear each year directing people to the nation’s buzziest restaurants, highlighting emerging trends and up-and-coming chefs. This annual guide, compiled after 34 weeks of travel and almost 600 meals in 36 cities, aims to accomplish something else: It’s a distillation of the foods and the communities to which I’ve borne witness. The undertaking has defined my work — my life, really — for nearly the last five years as Eater’s national critic.

The one-word mantra that steers my thinking, and also the city-based Eater 38 maps upon which the list is modeled, is noodsaaklik. Which places become indispensable to their neighborhoods, and eventually to their towns and whole regions? Which ones spur trends, or set standards for hospitality and leadership, or stir conversations around representation and inclusivity? Which restaurants, ultimately, become vital to how we understand ourselves, and others, at the table?

Every year, the list changes substantially this time around, we welcome 17 newcomers. They’re the places where I had especially meaningful aha moments, where I thought, “Of course New Mexican cuisine should be lauded,” or “Absolutely this is the one Korean barbecue restaurant where everyone should eat,” or “It’s crazy how perfectly these Pakistani-Texan dishes summarize the heart of Houston dining.” The bleeding-edge vanguards among this crew include a Los Angeles maverick where the chef grafts cuisines from around the world with astounding grace, a San Antonio barbecue upstart ushering Mexican flavors to the forefront, and America’s most impactful Southern restaurant — which happens to be in Seattle.

This being the fifth of these roundups I’ve agonized over, I’ve also observed, over these years, a shifting national consciousness, where diners from many backgrounds increasingly embrace cuisines with which they were previously unfamiliar. It’s the new paradigm, not an exception. Coded culinary language denoting “them” and “us” — as “American” or “other” — is slowly but inexorably dissolving. Each of these restaurants cooks American food I can’t imagine our dining landscape without them. Sure, they’re wonderful places to eat. But they all engender belonging, possibility, and connection — things we surely need in our country right now.


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