This morning, Food & Wine revealed its picks for Restaurants of the Year. It’s the second year they’ve come out with the list, and this year there are ten restaurants, all of which opened in the last year. The inaugural list had five. Editor-in-Chief Nilou Motamed said they “crisscrossed the country looking for talent,” and the list is geographically diverse- no city has more than one restaurant representing it. Here is the full list.
Note: The restaurants are not ranked.
1. High Street on Hudson- New York, NY
“If I were going to spend the entire day at a single restaurant, it would be High Street on Hudson.”
2. Death & Taxes- Raleigh, NC “[Ashley] Christensen has mastered the tricky art of live-fire cooking, using her grill to make everything from insanely good littleneck clams with embered butter to The Pig, an epic pork chop that is brined, braised and then cooked to charred and juicy perfection.”
3. Cala- San Francisco, CA
“At Cala, the menu is predominantly seafood, prepared with local ingredients: “I made a point of not bringing many products from home,” [Gabriela] Cámara says.
4. Monteverde Restaurant & Pastificio- Chicago, IL
“At Monteverde, chef Sarah Grueneberg (above) goes beyond the boundaries of her kitchen: She has a pastificio, a table where she and her team make some of the most outstanding pasta in the country.”
5. Brewer’s Table at Surly Brewing- Minneapolis, MN
“Across the country, people are eating better food and drinking better beer every day. I can’t imagine a more satisfying place to do both than Brewer’s Table.”
6. Shaya- New Orleans, LA
“At Shaya, his remarkable Israeli place, it’s easy to forgo forks and knives. The pita that he constantly pulls from the oven is ultra-tender and pillowy, and the scent perfumes the room (Shaya might be the country’s best-smelling restaurant).”
7. Locol- Los Angeles, CA
“I’m outrageously proud of Locol, the restaurant that supports the unlikely concept that fast food can be a force for good in the world.”
8. The Dabney- Washington, D.C.
“It’s no small feat for a restaurant to source 100 percent of its ingredients from the region, especially if the area is the mid-Atlantic, which isn’t known for bountiful produce. To turn those ingredients into outstanding food is more challenging still.”
9. Launderette- Austin, TX
“Rene Ortiz is a guy who loves hyperbole (like a few other chefs I know). In this case, his food is so good, it usually deserves everything he says about it.”
10. Townsman- Boston, MA
“What’s truly sensational is his seafood charcuterie—swordfish lardo, tuna head cheese. There’s traditional pork charcuterie on offer here as well, including country pâté and salami, served with pickles and mustard made in house.”
A photo posted by Townsman (@townsmanboston) on
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