Tradicionalni recepti

50 najboljih ležernih restorana u Americi (projekcija slajdova)

50 najboljih ležernih restorana u Americi (projekcija slajdova)

Od pizze do Tex-Mexa i svega između, ovo je 50 najboljih jeftinih restorana u Americi

50) Grey's Papaya, New York City

Grey's Papaya šokantno se svodi na samo jednu lokaciju, na Upper West Sideu, nakon one koja se nalazila u Osmoj ulici u West Villageu, koja je bez ceremonije zatvorena prije nekoliko mjeseci, ali ostaje njujorška institucija, ali i odlično mjesto za približavanje savršen hot dog. Ovi šareni dobavljači staroškolskog njujorškog karaktera peku svoje sabretske pse sa prirodnim omotom na ravnom vrhu, ugnježde ih u lagano prepečenu lepinju i preliju senfom, kiselim kupusom ili klasičnim "lukom u umaku", također Sabrett. Naslonite se na platformu, popijte par pićem papaje i budite sretni, puni, zadovoljni i izvucite samo nekoliko dolara.

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

Niz staru magistralu Las Las Vegas (originalni Route 66), zeleni čileanski cheeseburger joint Bobcat Bite, koju je osnovao Mitzi Panzer 1953. godine, pozdravili su Hamburger America's George Motz,Jane i Michael Stern iz Roadfooda, Food Network, i čak Prijatno kao ne samo zenit zelenih čile čizburgera, već možda i jedan od najvećih hamburgera u SAD -u, A, tačka. Nedavni spor između porodice Panzer i Johna i Bonnie Eckre, koji su ga preuzeli prije više od 12 godina, znači da su se morali spakovati i preseliti na novu lokaciju s novim imenom, Santa Fe Bite. Usprkos promjeni mjesta, ogromna domaća govedina, bez kostiju, hamburgeri od 10 unci skuhani po želji temperature i prekriveni zelenim čilijem pod bijelim američkim sirom na ogromnim lepinjama sličnim ciabatti i dalje su jedni od najboljih u zemlji hamburgeri.

48) Gott’s Roadside, Sveta Helena, Kalifornija.

Još 2011. godine, Taylor's Automatic Refresher, popularan štand za hamburgere u Kaliforniji, preimenovao je svoje tri lokacije (Napa, Sveta Helena i San Francisco Ferry Building) jer njegovi vlasnici, braća Joel i Duncan Gott, nisu imali prava na ime, i nije mogao nagovoriti svoje vlasnike da im dozvole da ga zaštićuju žigom. Možda je bilo uznemirujuće vidjeti promjenu imena i neonski osvijetljeno crveno G, ali šta se nije promijenilo kada su usvojili prezime Gott's Tray Tray Gourmet bili su čuveni hamburgeri Niman Ranch sa roštilja trećeg kilograma. Kuhano srednje dobro, ali posluženo "malo ružičasto iznutra", preliveno američkim sirom, zelenom salatom, paradajzom, kiselim krastavcima i tajnim umakom na prepečenoj lepinji od jaja, Gottov cheeseburger lagano se pritisne u mašini na kraju reda (zaposlenici recimo ovo peče lepinju, ali i dalje ostavlja donju stranu prženu-hrskavu). Učinak je gust i sočan. Ikona.

47) Fette Sau, Bruklin

Brooklyn's Fette Sau jedna je od rijetkih pušnica u Americi koja koristi isključivo životinje naslijeđene s lokalnih farmi. Potpuna lista mesa koju poslužuje restoran poput referentne je knjige nasljednih pasmina: piedmontese beef; misteriozna poslastica po imenu Akaushi Beef Zubaton; i sve vrste svinjskog mesa svinja Duroc, Berkshire i Red Wattle. Gladni mještani svakodnevno se nižu u redove kako bi kušali spektakularni i jedinstveni roštilj sa stalno rotirajućeg šaltera delikatesa: jedan dan svinjski obrazi iz berkshira, drugi put janjetina, sljedeći domaći pastrami. Bez obzira na sve, uvijek ćete otići puni i sretni uživajući u nekom od najkreativnijih roštilja u zemlji.

46) Hill Country Barbecue, New York City

Jane Bruce

Grudnjak, kobasica, svinjska rebra i dimljeno glavno rebro na Hill Country odati počast - gdje drugdje? - Teksaška brdska zemlja. Paprene su, delikatno mirisne drvenim dimom i ne treba im sos. Pitmaster Elizabeth Karmel izradila je restoran u stilu masivnog tona sa mesom isklesanim po narudžbi, odmjerenim i posluženim na mesarskom papiru s puno dolje stranih strana i ukusnih deserta. Pojest ćete više od nekoliko prije nego što uopće shvatite da na njima nema umaka, jer je to potpuno nepotrebno. S drugom lokacijom u Washingtonu, DC i trećom nedavno otvorenom u Brooklynu, evanđelje s roštilja u Teksasu na sreću ne pokazuje znakove usporavanja.

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

Roscoe's radi dvije stvari, a rade ih jako, jako dobro: piletina i vafli. Osnovan 1975. od Herba Hudsona, rodom iz Harlema, Roscoe je pomogao popularizirati kulinarsku kombinaciju koju mnogi smatraju čudnom dok je ne probaju: široki i ravni vafli savršeno se slažu s prženom piletinom prelivenom sirupom, koja se prži po tajnom receptu dok ne postane svijetla i hrskavo. Često oponašan, nikad dupliciran, Roscoe's je pravi original i institucija iz Los Angelesa.

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

Kao pečena piletina? Tada nijedno putovanje u Nashville ne bi trebalo biti potpuno bez putovanja u Prinčeva ljuta pileća baraka, restoran za kućnu upotrebu koji su pokrenuli William i Thornton Prince prije više od 60 godina i služi platonskom idealu pečene piletine u stilu Nashvillea, poznate po svojoj začinjenosti. Postoji samo jedna stvar koju treba odlučiti: želite li da vam piletina bude blaga, srednja, vruća ili ekstra vruća? Ako vas naziv restorana ne upozorava, čak je i blago prilično začinjeno, stoga budite oprezni. Posluženo s bijelim kruhom i novčićima od kiselih krastavaca, sama piletina je hrskava, hrskava i nježna s kosti. Putovanje u Prince's vjerojatno nećete zaboraviti u skorije vrijeme.

43) Little Goat, Chicago

Zalogajnica za razliku od bilo koje druge, Mala koza je nastavak kuhara Stephanie Izard prema njenom hvaljenom (i stalno mobiliziranom) vrhunskom brodu, Djevojka i koza, koji je višegodišnji član našeg kluba 101 najbolji restoran u Americi. Jelovnik uključuje cjelodnevni doručak s jelima poput palačinki s mrvicama od tamne čokolade, krupicama od škampa i sira te ludo ukusnim „Ooey Gooey Cinnabuns“. Sendviči uključuju Los Drowned (pirjana govedina, avokado, sir sa maslacem, kisele paprike i luk i začinski majonez), tostade od ribe (hrskava bijela riba, ajoli od šalotke, salata od slanutka i harissa vinaigrette), nemaran Joe napravljen od koze, i sir sa roštilja ispunjen dimljenom gaudom, sir Mont Amore, svinjski guanciale i dimljeni paradajz. A nismo stigli ni do hamburgera, salata i deserta! Zato idite i uvjerite se koliko je ovdje ukusna hrana.

42) Mi Tierra Café Y Panadería, San Antonio

Mještani i posjetitelji ispunjavaju ovu veliku, bučnu, apsolutno pouzdanu Tex-Mex restoran i pekara-ukrašena božićnim svjetlima i otvorena 24 sata dnevno-za fajita tanjure, enchilade, quesadillas i još mnogo toga (uključujući prvoklasni meni za doručak). Tacos od brašna i tortilje vjerovatno su najbolji u gradu-posebno oni ispunjeni karnitasom Michoacánom, komadići svinjetine marinirane u soku od naranče i začinima, savršeno prženi i predstavljeni guacamoleom, pico de galloom i grahom.

41) Night + Market, Los Angeles

“Naš restoran je vrlo mali, vrlo skučen i vrlo glasan,” bilješke na web stranici Night + Market. Gotovo možete zamisliti da kuhar Kris Yenbamroong upozorava: "Znaj u što se upuštaš!" Iako Yenbamroong nema formalnu kulinarsku obuku, on nije bez rodovnika tajlandske hrane; on je sin porodice iza cijenjenog tajlandskog restorana Talesai u Zapadnom Hollywoodu. Ali Night + Market pleše u svom ritmu, poslužujući sjeverno -tajlandsku uličnu hranu u četvrti noćnog kluba Sunset Strip sa stilom i filozofijom koju Yenbamroong opisuje koristeći tajlandski izraz "aharn glam lao", za koji objašnjava da znači "napraviti najukusniju i autentičnu tajlandsku hranu za olakšavanje" piće i zabava među prijateljima. "Prženi svinjski rep, prženo svinjsko uho s čileom i češnjakom, masna ogrlica na žaru u stilu Isaan, puno tajlandskog piva i Mekhong viski (zapravo više poput ruma) poslužuju se u okruženju koje je opisan kao GI Bar 70 -ih godina u Bangkoku.

40) Dickov Drive-In, Seattle

Sa šest lokacija, Dick's je institucija iz Seattlea i njegovi vlasnici znaju da ako nije pokvaren, nemojte to popravljati. Gotovo 60 godina Dick's poslužuje nepromjenjiv meni nikad zamrznutih hamburgera od jedne osme kilograma koji se svakodnevno isporučuju, ručno izrezanog pomfrita i mliječnih napitaka. Double Deluxe je hamburger verzija platonovskog ideala: dvije pljeskavice, topljeni sir, zelena salata, rajčica i slani kiseli krastavci, na mekanoj, mekanoj lepinji, koja se prodaje za nevjerojatnih 2,70 dolara. Hoćeš luk? To će vas koštati dodatnih pet centi, molim. Dick's je u porodičnom vlasništvu, a prema svim se zaposlenicima odnose i kao prema porodici, nudeći pune beneficije, stipendije, pomoć u njezi djece, plaćeni društveno korisni rad i početnu plaću po satu od 10 USD.

39) Parkway Bakery & Tavern, New Orleans

Provedite popodne u ova domaća konoba među mještanima u zgradi staroj više od jednog stoljeća koja gleda na Bayou St. John. Pivo je jeftino, a po’boji su možda i najbolji u gradu. Odlučite se za prženu kamenicu ako je dostupna ili za domaće kuhano goveđe pečenje s umakom ili ljutu govedinu (sada će vam omogućiti da dodate slaninu ako želite), a možda nikada nećete htjeti otići.

38) Sastanak Charlesa Verga, Memphis, Tenn.

Sastanak Charlesa Verga dosljedno je rangiran među najboljim roštilj zglobovima u zemlji, a ne želite propustiti njihova rebra. Ono što ova rebra čini tako dobrim je trljanje, ili kako ga zovu, "začin" (priča se da se ne naziva trljanje jer nije utrljano). Rebra bebe se kuhaju vruće i brzo, što bi se moglo činiti protivno zrnu, ali dokaz je u pudingu: tehnika radi. Ne propustite svinjsku lopaticu, a ako ih obavijestite 24 sata unaprijed, oni će vam istresti tavu s pet kilograma škampi s roštilja.

37) Langer's Delicatessen, Los Angeles

Otvorili ruski imigranti koji su se preselili iz New Yorka u Los Angeles, Langer's je delikatesa bogata tradicijom. Delikatesa je najpoznatija po sendviču br. 19 napravljenom od vrućih pastramija, salate od kupusa, kriške švicarskog sira i ruskog preljeva na vrućem raženom kruhu. Ono što raženi kruh čini posebnim je postupak dvostrukog pečenja. Hleb se dobija iz pekare, a zatim se ponovo peče na 350 stepeni 30 minuta kako bi dobio hrskavu koricu. Takođe ima i svoju supu od matzoh kuglica koja uključuje piletinu, rezance, matzoh kuglice i povrće posluženo u toplom loncu.

36) Domilise's, New Orleans

Razgovor o najboljim momcima iz New Orleansa dovoljno je ozbiljan da je kritičara vlastitog restorana The Times-Picayunea Bretta Andersona postavio na jedan od najdražih poduhvata grada: pronaći najboljeg goveđeg pečenog po'boya. Naravno, to je značilo udariti na mjesta poput Majčinog i Parkwaya, ali bilo je tako Domilise's na neupadljivom uglu ulica Blagovijesti i Bellecastlea na kraju vožnje kolicima prilično daleko zapadno od Bourbon Street -a za koji se može očekivati ​​da je jedan od najboljih u New Orleansu. Je li najbolji NOLA? Najvažniji lagani kruh karakterističan za ovaj žanr preliven izuzetno tanko narezanim pečenim goveđem mesom, odjeven s primjesom kreolske gorušice i prekriven umakom zasigurno će razmahati jezike. Razmislite o Andersonovim riječima: "Spreman sam braniti ove propozicije: Ako postoji predložak za klasični po'boy joint u New Orleansu, to je Domilisein."

35) Gusova svjetski poznata pečena piletina, Memphis, Tenn.

Ako se nađete u Memfisu i raspoloženi za vjerovatno najbolju prženu piletinu koju ćete ikada pojesti, krenite na Gusov, ili još bolje, originalna lokacija, mala koliba smještena 40 milja izvan grada. Bez zalogaja i sve o piletini, bilo bi pametno naručiti pola piletine kako biste mogli probati sve po malo. Izuzetno oštar i hrskav sa vanjsko-zlatne boje, iznutra ostaje vlažan i sočan. Ozbiljno, vrijeme miruje dok jedete ovu piletinu. To je ludo dobro.

34) Kuma’s Corner, Chicago

To je znak velikog grada s hranom kada možete pronaći dva luda restorana unutar tri bloka jedan od drugog. Tako je i u slučaju Hot Doug's i Kuma's Corner, neki bi tvrdili da su najbolji čikaški hot dog i burger džinovi. To nije mirno mjesto za jelo - etos restorana glasi: "Podržite svoju zajednicu. Jedite govedinu. Razbijte se u glavu." No, uz svu pirotehniku ​​koja se ugasi kad zagrizete, teški metal nema samo smisla - savršeno pristaje. Postoje hamburgeri sa tomatillo salsom i prženim čilijem, i hamburgeri sa Srirachom i ananasom na žaru, ali morate početi s potpisom Kuma Burger: slanina, oštar čedar, zelena salata, rajčica, luk i pečeno jaje. Nije da nema dovoljno okusa u hamburgeru, već to jaje ... vau.

33) Xi’An Famous Foods, različite lokacije, New York City

S nekoliko nezaobilaznih lokacija u New Yorku, uključujući Flushing, Chinatown i East Village, Xi’An jedno je od jedinih mjesta u zemlji gdje možete popraviti istoimenu tradicionalnu hranu kineskog grada. Bit će vam drago da jeste: idite na bilo koje od ručno izvučenih jela s rezancima, poput začinjene janjetine od kima, ili probajte janjeće ‘hamburgere’ od 2 dolara, koji više liče na začinjene mesne pljeskavice. Okusi koje ćete isprobati bit će različiti od svih koje ste ikada jeli, a mi predlažemo da nabavite svoju narudžbu kako biste ih mogli doživjeti u udobnosti vlastitog doma.

32) La Condesa, Austin, Texas

Ovo "moderni meksički" restoran radi na svoj način: tu je ceviche od pastrmke sa sorbet-ají sorbetom, pečeni "odrezak" od karfiola sa pireom od grožđica i čigrom de árbol vinaigrette, i tostada od rakova u komadu sa zelenim mangom i grejpom, između ostalog, pa nije iznenađujuće da su i tacosi nestandardni. Na primjer, "arapski" tacos, koji dobijaju visoke ocjene za originalnost i intenzitet okusa, kombiniraju pečenu divljač s kiselim krastavcem, chipotle harissu, jogurt s polenom komorača i cilantro, umotane u tortilju napravljenu-u izrazito nearapskom stilu- sa slaninom. Ni klasični meksički ni Tex-Mex, ovo mjesto je jednostavno dobro.

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

Bob Gibson je radio za L & N Railroad i vikendom je u svom dvorištu držao roštilj. Otvorio je 1952. godine Big Bob Gibson Bar-B-Q na Šestoj aveniji u Decaturu. Gibsonov unuk, Don McLemore, preuzeo je vlast 1972. Kada je restoran izgorio 1988., porodica ga je obnovila u susjedstvu, spašavajući originalni neonski natpis. Danas ga vodi legendarni pitmaster Chris Lilly, koji je izumio trljanje koje se koristi na mesu, kao i umake, od kojih je najpoznatiji bijeli umak na bazi majoneze u stilu Alabame koji se savršeno slaže s njegovom piletinom s roštilja.

30) Una Pizza Napoletana, San Francisko

Kad je Anthony Mangieri zatvorio East Village's Una Pizza Napoletana 2009. "kako bi napravili promjenu", preselili se na Zapad i negde otvoriti mogao je dobiti "priliku da češće koristi svoj kanu i planinski bicikl", bila je to najveća uvreda za Njujorčane. Vodite jednu od omiljenih napuljskih picerija u grad, koja je prebjegla u umjerenu klimu, da služi ljudima koji ocrnjuju meksičku hranu u New Yorku? Dakle, možete kanuom i brdskim biciklom? Izdajice! Dobro za Mangieri, i dobro za San Francisce, koji su sa Una Pizza Napoletana naslijedio jednu od najboljih napuljskih pita u zemlji (makar samo od srijede do subote, 5 popodne dok im "ne istekne tijesto").

Ugriz u a tanka kora sa žvakaćim kornisionom, sok koji je trpak i živ, odgovarajući omjer sira ... gotovo ste mogli zamisliti sebe u panteonu do pizze u Napulju Da Michele, mjesto gdje je pizza poezija, a pizza poezija na zidu. Mangieri pojačava isti etos na svojoj web stranici - pogledajte pjesmu o pizzi "Napoli" - i isporučuje jestivu verziju svojim pokroviteljima. Postoji samo pet pita, svih 25 USD (povećanje od 5 USD od prošle godine), plus Apollonia, posebna pita samo za subotu napravljena od jaja, Parmigiano-Reggiano, bivola mozzarella, salama, ekstra djevičansko maslinovo ulje, bosiljak, češnjak, morska so i crni biber. Ali kad ste toliko blizu pobožnosti, ne trebaju vam dodaci. Neka bude jednostavno s margheritom (rajčice San Marzano, bivola mozzarella, ekstra djevičansko maslinovo ulje, svježi bosiljak, morska sol i umak od rajčice) i spoznajte dobro.

29) La Taquería, San Francisko

Kad su u pitanju lideri kulinarskog žanra, u Americi postoji nekoliko restorana s većom gravitacijom za svoj fokus od onih u San Franciscu La Taquería ima za tacos. To ga izaziva i njegove tacos (među njima i karnitas, sasvim sigurno najbolji) s prilično teškom reputacijom za živjeti. Samo jedan od ležernih meksičkih spojeva Misije, La Taquería čini stvari onako kako bi trebale biti učinjene: svježe.

28) Pink’s, Los Angeles

Ima li tu nečega Pink's to nije rečeno? Teško zamisliti. Njime se definiraju čak i klevetnici. Ali nećete ih pronaći mnogo-samo provjerite red na ovom porodičnom štandu za hrenovke koji postoji od 1939. godine. Prema našem posljednjem prebrojavanju, vlasnik Richard Pink rekao je da je prodao 35 vrsta hrenovki i preljeva te da ih prodaje u prosjeku dnevno oko 2.000 hot -dogova. Velik dio uspjeha Pinka zaslužan je za njegov čili, koji je tada doveo tadašnju kritičarku restorana New York Times Ruth Reichl da se roni u kontejnerima kako bi otkrila recept (istinita priča). Iako nije htio otkriti njegove sastojke, Pink je u intervjuu za The Daily Meal primijetio da "mora biti relativno glatka, ali ipak imati dovoljno teksture da izdrži hrenovke i hamburgere." Za sve hrenovke na vrhu slanine, pavlake, guacamolea, pastramija i nacho sira, Noć tri psa je pravi potez. Ovaj "pas" (zar se zaista ne bi trebao nazvati obrokom?) Sadrži tri hrenovke umotane u ogromnu tortilju sa tri kriške sira, tri kriške slanine, čilijem i lukom. Radi se o najprodavanijem rođenom Laker trotresnom psu, koji je tada preimenovan u Matrix Reloaded, i nakon što je film krenuo, konačno se skrasio u stalnom omažu rock bendu iz 70 -ih.

27) Second Avenue Deli, New York City

Abe Lebewohl bio je pravi njujorški original: poljski imigrant koji je u Ameriku došao 1950. godine, njegov prvi posao bio je kreten u gaziranom piću u prodavnici Coney Island, gdje je diplomirao kao trgovac. Godine 1954. uložio je svoju životnu ušteđevinu u otvaranje malog ručka na Drugoj aveniji i 10. ulice na Manhattanu, koji je s godinama postao omiljena ustanova poznata kao Second Avenue Deli. 1996. godine, na vrhuncu uspjeha restorana, Lebewohl je ubijen dok je hodao do banke da položi depozit, a njegova smrt objavila je nacionalne vijesti.

Prvobitna lokacija zatvorena je 2006. godine nakon spora sa stanodavcem, a sada je banka (takav je nažalost način rada mnogih njujorških institucija), ali Lebewohlovo naslijeđe živi na dvije lokacije koje su od tada otvorene na Manhattanu. Druga avenija je samo jedna od nekolicine strogo košer delicija preostalih u New Yorku the mesto za autentičnu jevrejsku kuhinju u Njujorku: kasha varnishkas, noževi, matzoh brei, cholent, kugel sa rezancima, losos sa kiprom ... mogućnosti su beskrajne, začepljujuće i ukusne. Ako ipak morate naručiti jednu stvar, neka to bude vruća ražnjikova pastramija. Tanko narezan, savršeno začinjen i zadimljen, jedna je od najukusnijih stvari koje ćete ikada pojesti. Svratite, podignite Abeu čašu sode Brown i uživajte u jevrejskim jelima sa stvarnom ponudom.

26) Domenica, New Orleans

Šef kuhinje Alon Shaya (koji je upravo bio nominiran za nagradu James Beard za najboljeg kuhara juga) poslužuje neke od najboljih američkih pizza u restoranu John Besh Restaurant Group u restoranu New Orleans Domenica (Talijanski za "nedjelju") u obnovljenom i povijesnom Roosevelt Hotel. Bit će vam teško birati između 17 pizza napravljenih u pećnici na drva Pavesi. Samo pogledajte fotografije -pomalo nesavršeni krugovi optočeni svijetlim, natečenim i crnim mjehurićima, središte pjegavog umaka za pitu i lijepo preliveno zvjezdanim (i zabavnim) sastojcima poput cotechina (kobasica od svinjetine, debeljka i svinjske kore), slanina i jaja, jabuka i pekan orah, mortadela, začinjeno janjeće ćufte, pečena svinjska lopatica i patka sa slatkim krompirom - naručiti samo jednu pizzu težak je zadatak. Zato nemojte. Naručite najpopularniju Domenicinu pitu, Margheritu (rajčica, bosiljak, svježa mozzarella), pa zamijenite svoj drugi i treći izbor uz Tutto Carne (kobasica od komorača, slanina, salama i cotechino), pečenu mrkvu (s kozjim sirom, crveni luk, prokulice, repa i lješnjaci - wow!), ili probajte pitu sa školjkama. Možda neće pobijediti Pepe's, ali čiji? Budite u potrazi za spinoff Pizza Domenicom, koja se uskoro otvara u Uptownu New Orleansa.

25) Majčin, New Orleans

Ako ste ikada bili Majčin, sam spomen toga trebao bi vas zasuziti. Od 1938. ljudi se svakodnevno postrojavaju kako bi uživali u gomili doručka i tradicionalnih cajunskih specijaliteta. No, prava zvijezda emisije ovdje je rezbarska stanica, gdje se po'bojići koji su gotovo savršeni poslužuju onima koji dolaze klanjati se pred njihov oltar. Najbolje bi bilo da naručite Ferdi Special, ispunjen domaćom pečenom šunkom (teško biste mogli pronaći bolju šunku bilo gdje), pečenkom, umakom i posebnim dodatkom koji je jedna od najukusnijih namirnica na svijetu : krhotine (izgovara se 'day-bree'). Šta je tačno krhotine? Komadići mesa i ugljena koji otpadaju s goveđeg pečenja dok se polako kuha, natapajući topljenu mast i sokove. Nema na čemu.

24) Pizzeria Bianco, Phoenix

"U mojoj pizzi nema misterije", rekao je Chris Bianco iz Bronxa citirano u The New York Timesu. "Sicilijanski origano, organsko brašno, rajčice iz San Marzana, pročišćena voda, mocarela koju sam naučio raditi u Mike's Deli u Bronxu, morska sol, kolač od svježeg kvasca i malo jučerašnjeg tijesta. Na kraju odlična pizza, kao i sve drugo, To je tako jednostavno. ''

Pokušajte to reći legijama hodočasnika pizza koji su putovali u čuveno mesto za pice u Phoenixu otvorio je prije više od 20 godina. Restoran ne služi samo ovisnostima o pizzama s tankim koricama, već i o fantastičnom antipastu (uključujući povrće pečeno u pećnici), savršene salate i domaći seoski kruh. Čekanje, jednom rutinski označeno kao jedno od najgorih za hranu u zemlji, poboljšano je otvaranjem Pizzerije Bianco za ručak, i otvaranje Trattoria Bianco, princ pice italijanskog restorana u Arizoni u istorijskom tržnom centru Town & Country (oko 10 minuta od originala). Ovo je još jedan slučaj u kojem će bilo koja pita vjerojatno biti bolja od većine koju ste jeli u životu (probajte Rosu s crvenim lukom i pistaćima!), Ali će potpis Marinara zauvijek ponovno kalibrirati vašu osnovnu pizzu: umak od rajčice, origano i češnjak (bez sira).

23) Guelaguetza, Los Angeles

Ako tražite autentičnu oaksakansku kuhinju u Los Angelesu, ne tražite dalje: Guelaguetza moglo bi biti najbolje u zemlji. Opsežni jelovnik varira od jela za doručak poput huevos rancheros do piletine u crvenim i crnim madežima (složeni umaci od čilija, oraha, sjemenki, začina i oaksakanske čokolade), od mesa sa roštilja i karnita do barbacoa roja de chivo (sporo kuhano) mlada koza u činiji čorbe). Udoban restoran također se može pohvaliti jednim od najvećih državnih mezkala u zemlji, a ako vam se učini da žudite za više krtica, oni ga i prodaju pored tegle.

22) Grimaldi's, Brooklyn

Mogućnost mentalne gimnastike koja je suštinska za razumijevanje istorije jedne od New York City -a, eto, najpoznatijih picerija u Brooklynu nije potrebna da biste uživali u kriški njene poznate pizze, ali imamo nekoliko minuta dok čekate linija u svakom slučaju, pa evo.

Gennaro Lombardi otvorio je ono što se općenito smatra prvom američkom pizzerijom. Navodno je trenirao Pasqualea (Patsy) Lancieri koji je otvorio prvi Patsy je u Istočnom Harlemu. Lancieri's nećak Patsy Grimaldi otvorio svoje mesto, takođe zvan Patsy's, u Brooklynu u kvartu DUMBO 1990. (rekao je da je također zanat naučio od Jerryja Pera, sina Anthonyja Totonna Pera, koji je osnovao Totonno's - to je druga priča), ali je bio prisiljen promijeniti ime u Grimaldijevo nakon što mu je stric umro, a tetka je prodala Patsyno ime korporaciji. Tri godine kasnije, Patsy je prodala Grimaldi's na adresi Old Fulton 19, Franku Ciolliju, čije je dvoje djece proširilo Grimaldijev brend na gotovo 40 restorana u području tri države i na srednjem zapadu. No, Ciolli je izgubio zakup prvobitnog prostora i morao se preseliti u veću bivšu bankovnu zgradu odmah pored, na adresi 1 Front St. Tada je Patsy izašla iz mirovine i uletjela u prvobitni Grimaldijev prostor da otvori Julijanin.

Evo na što se svode: Patsy Grimaldi, čija loza pizza seže do članova porodice koje je obučavao Gennaro Lombardi, pravi pite u restoranu tzv. Juliana's u originalnom Grimaldijevom prostoru, i Grimaldi's nalazi se odmah pored.

S obzirom na to, skoro ste na početku reda da uđete (zapamtite: bez kreditnih kartica, bez rezervacija, bez kriški i bez dostave!). Sjednite i naručite nešto jednostavno: pitu od margherite napravljenu u pećnici na ugljen koja se zagrijava do oko 1.200 stupnjeva i zahtijeva oko 100 kilograma ugljena dnevno. Hrskavo je, zadimljeno, pikantno, sirasto i ukusno.

21) BrisketTown, Bruklin

Njujorčani su u velikoj mjeri oslobodili nadimka roštiljanske pustoši zbog utjecaja Big Apple Barbecue Block Party -a, godišnjeg festivala koji Gotamite upoznaje s odličnim roštiljem od nekih od najznačajnijih američkih majstora pitmasa više od desetljeća. Kako je odgovarajuće obrazovanje zaživjelo, grad je prilično brzo uhvatio nijanse i važnost velike američke discipline. Nekoliko kandidata se bori za pažnju, a neki su grad čak nazvali novom prijestolnicom američkog roštilja. To je malo, ali ako neko u New Yorku zaslužuje pažnju zbog odličnog teksaškog prsa, to je Daniel Delaney, čovjek iza BrisketTown u Williamsburgu, Brooklyn. Naravno da je iz Jerseyja, ali nakon nekoliko godina eksperimentiranja ("laboratorije za grudi"), Delaney je za kratko vrijeme New Yorku dao više priznanja za roštilj nego što je inače mogao zamisliti. Grudnjak ima odgovarajući premaz od soli i papra i raspada se, pa ... onako kako bi trebao, što bliže paragranu grudi Aarona Franklina iz Austina koje ćete vjerojatno pronaći izvan parkirališta za roštilj u Franklinu.

20) Anchor Bar, Buffalo, N.Y.

Prema legendi, 4. marta 1964. uveče, Dominic Bellissimo je držao bar, dok je njegova majka Teressa upravljala kuhinjom. Kad se pojavila grupa njegovih gladnih prijatelja, Dominik je zamolio Teressu da im skuha hranu, pa je uzela pileća krilca, koja su trebala ući u lonac, i umjesto toga ih bacila u fritezu. Smislila je jednostavan umak na bazi maslaca i ljutog umaka, pomiješala ih, i rođena su bivolja krila, vjerovatno najveća barska hrana svih vremena. Ovo je mesto to je sve započelo, a mnogi bi tvrdili da su ih često imitirali, nikada ih nisu duplicirali. Krila su sočna, hrskava, začinjena i služe gomili gladnih masa, a oni koji hodočaste ovdje nikada ne odlaze nezadovoljni (posebno nakon što su odbacili nekoliko tapkanja Genesee Cream Ales).

19) Ramen Shop, Oakland, Kalifornija.

Ramen Shop bio je apsolutno zalupljen otkad su trojica bivših učenika Chez Panisse -a prvi put otvorili vrata početkom prošle godine, i to s razlogom: Iako postoji samo pet predjela, tri sorte ramena i nekoliko deserta dostupnih u svakom trenutku, sve što je dostupno napravljeno je od nule (rezanci se proizvode interno na japanskoj mašini za rezance), organski je, održiv i neverovatno inventivan. Jelovnik se mijenja svakodnevno, ali uzorci predjela bili bi ljuska i chashu donburi sa začinjenom majonezom, mladim lukom, kiselim đumbirom, chutneyjem od crvenog kupusa i kombu; uzorak ramena bio bi miso ramen sa manilskim školjkama, mljevenim svinjskim trbuhom, shoyu jajima, porilukom, tanakom i šungikuom (izvor za chashu-ploča sporo kuhanog svinjskog trbuha-za dodatna 3 USD). Kombinacije okusa mogu zvučati ludo, ali djeluju bolje nego što ste ikada mogli zamisliti.

18) John's of Bleecker, New York City

Da, John's of Bleecker je u turističkoj rotaciji, ali postoji razlog zašto je ovo mjesto postalo institucija. Pizza se kuha u pećnici na opeku na ugljen na isti način na koji se to radilo od 1929. Možete birati između dostupnih dodataka (feferoni, kobasice, narezane polpete, češnjak, luk, paprika, gljive, rikota, rajčica narezana na ploške, inćuni, masline i pečeni paradajz), a svoje ime možete ogrebati po zidovima poput gomile koja je došla prije vas, ali ono što ste ne mogu učiniti je naručiti krišku. Samo pite, druže. U ovom slučaju idete s Bruschettom: mozzarella, romski paradajz narezan na kockice mariniran u maslinovom ulju, svježi češnjak i bosiljak (bez umaka).

17) Parm, New York City

Kada su Rich Torrisi i Mario Carbone otvorili mali restoran zvan Torrisi Talijanski specijaliteti 2009., poslužujući sendviče danju i jeftin meni za degustaciju noću, vjerovatno nisu imali pojma u kakav će to fenomen postati. Mjesto je odmah eksplodiralo, a noćne linije su izlazile kroz vrata, a 2011. su otvorili mali depandansu u susjedstvu tzv. Parm, fokusiran samo na sendviče. A kakvi su ovo sendviči. Njihov skromni sendvič od puretine mnogi su hvalili najboljim u gradu, ćufte su sjajno u obliku pljeskavice umjesto u obliku kuglice, a sendvič s pilećom parmom je, ruku na srce, najbolji u zemlji.

Nema ništa previše ludo u ovom sendviču. Napravljen je samo od najkvalitetnijih, najsvježijih sastojaka, s vrlo spretnom rukom, i nije sličan nijednoj drugoj pilećoj parmezi koju ste do sada jeli. Započinje svježe pečenim mekim okruglim roladom od griza iz obližnje okoline Parisi Bakery. Na dnu se nalazi sloj dugo ukuhanog paradajz sosa, a na to se stavlja svježe prženi pileći kotlet, zatim još jedna žlica umaka. Svježa mozzarella se rastopila povrh toga, a završila je s nekoliko listova svježeg bosiljka. I to je to. Poslužuje se u voskanoj korpi obloženoj papirom i ima ukus baš kao i pileći parčici koje ste oduvijek jeli. To je samo bolje.

16) Pok Pok, Portland

Kad je Andy Ricker otvorio Pok Pok 2008. godine napao je sjeverozapadni dio Pacifika i mnoge nacije koje su najviše odavale hranu svojim jedinstveno profinjenim pristupom uličnoj hrani u jugoistočnoj Aziji. Zapravo, njegova pileća krilca inspirisana Vijetnamcima i niz domaćih specijaliteta s odvažnim okusom toliko su vrući da je Ricker otvorio lokaciju posvećenu posebno na krilima u New Yorku, koji se od tada pretvorio u prodavnica specijalizirana za rezance u tajlandskom stilu. U aprilu 2012. otvorio je Pok Pok NY na Brooklynovoj uličici Columbia Street Waterfront, koja se pokazala toliko popularnom da je prošle godine bila prisiljena preseliti se u veće rupe uz ulicu-ali njegov original iz Portlanda ostaje Rickerov konačni establišment.

15) Ippudo, New York City

Velike zdjele najboljeg ramena u New Yorku, vrijedne trunke, uvijek iznova privlače kupce na ovu originalnu lokaciju na Manhattanu u East Villageu jednog od najpoznatijih japanskih lanaca ramena (sada postoji druga lokacija na zapadnoj strani). Ponekad ih možete vidjeti kako prilaze k šanku kako bi se utopili u cilju kako bi čekanje u ramen baru prekrivenom staklom ispred restorana bilo podnošljivo. Jednom ti do sjedni ... radost! Uvijek postoji Shiromaru Hakata Classic, opisan kao "izvorni svileni" tonkotsu "(svinjski) rezanci za juhu preliveni svinjskim chashuom, pečurkama kikurage od sezama, menmom [fermentiranim izdancima bambusa], crvenim kiselim đumbirom i mladim lukom."

No, razni specijaliteti ograničeni na vrijeme najčešće su zabavan način. Nedavni primjer je začinski tonkotsu ramen u sečuanskom stilu s umakom od crnog susama, preliven "niku-miso dame" (japanski mesni umak), chashu svinjetinom, kupusom, cilantrom, mirisnim uljem škampa i svježim limetom.

14) Brašno + voda, San Francisko

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, Singapur , and San Diego.

12) Di Fara, Brooklyn

Domenico DeMarco je lokalna slavna ličnost, koja je posjedovala i djelovala 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. Da, bolje vam je nabaviti cijelu pitu nego lupati za komad od 5 USD. Yes, it's a trek, and sure, Dom goes through periods where the underside of the pizza can trend toward overdone, ali kad je već uključen, Di Fara može biti vrlo čvrst dokaz da je najbolja američka pizza. 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). Od svog početka Pepe’s je otvorio dodatnih sedam lokacija.

Šta trebate naručiti na ovom mjestu odredište kontrolne liste?? Dve reči: pita od školjki ("Bez 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. Napredni potez? Pita od školjki sa slaninom. Očekujte da čekate u redu ako stignete vikendom poslije 11:30.

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.

Nepretenciozna, klasična južnjačka jela ključna su u centru Charlestona Hominy Grill, gdje kuhar Robert Stehling poslužuje zdrobljeni kamen, domaće kobasice i pržene zelene rajčice u nekadašnjoj brijačnici. Klasični natpis za večeru iz 1950-ih, izuzetno udobne drvene stolice i sezonski deserti poput pudinga od hurme utjelovljuju sve ono za šta se hrana odnosi.

Dimljena svinjetina i piletina u restoranu pečeni su na jami od opeke. 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

Kada 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 imati 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.”

Sad? 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 Market, 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. Posao je prešao na Kreuzove sinove, koji su ga vodili do 1948. Te godine, Edgar A. "Smitty" Schmidt kupio je to mjesto, ukinuo namirnice, ali je nastavio posluživati ​​isti roštilj i kobasice. Noževi kupusa bili su vezani lancima za stolove kako bi kupci mogli rezati meso (ali ne i nositi pribor za jelo kući). 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. Danas se Kreuz može pohvaliti s osam jama od 16 stopa za pečenje mesa (kuha se četiri do šest sati, što je kratak period prema industrijskim standardima) i za pečenje otprilike 15.000 kolutova kobasice svake sedmice. Originalni meni proširio se na pečeni pasulj, nemačku salatu od krompira, kiseli kupus i umočeni sladoled.

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 Shake 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, na njujorškom Lower East Sideu, je njujorška institucija. 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. Otvorio je svoja vrata 1888. godine, izvorno opslužujući mnoge imigrantske porodice na Donjoj istočnoj strani koje su se iskrcale u New Yorku. Riječ mudrima: Činite sebi veliku medvjeđu uslugu ako odete bez uzorkovanja goveđeg mesa i pastrame na raži s malo gorušice. Usoljeno goveđe meso se salamuri i kuha na pari, pastrami se suši i puši, a niko to ne čini bolje. Primiti mali tanjur s okusom onoga što će doći od šaltera dok vam ručno reže meso jedno je od onih kulinarskih iskustava u New Yorku koje ne smijete propustiti, nadmašeno samo prvim zalogajem vašeg sendviča. Katz's nije samo restoran, to je iskustvo. 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 bitan. 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 bitan. 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 bitan. 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 bitan. 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 bitan. 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 bitan. 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 bitan. 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 bitan. 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 bitan. 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 bitan. 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.


Pogledajte video: Restoran Sheher - park cafe (Decembar 2021).