FED Fifty Restaurants, Chef Recommendations, Where to eat around the country, Northeast, North, South, Southwest, West, New York, NY, Brooklyn, New Orleans, LA, Louisiana, Chicago, IL, Illinois, Philadelphia, PA, Pennsylvania, Mid-Atlantic, Providence, RI, Atlanta, GA, Georgia, Miami, FL, Florida, Charleston, SC, Hemingway, Louisville, KY, Kentucky, Rayne, North Carolina, Austin, TX, Texas, Lockhart, Los Angeles, CA, California, San Francisco, Los Gatos, Oakland
Who better than a chef to recommend a great place to eat? We kick off 2012 with 50 intriguing restaurant recommendations from Find. Eat. Drink.’s noted chefs. Not the latest, not the trendiest, but places with consistent and delicious food.
Here are 50 restaurants in the U.S. worth going out of your way to try, all recommended from the top chefs in the country.
Note: the numbering scheme does not represent a rank and is purely there for a reference.
The F.E.D. Fifty | Restaurants
January 4, 2012
Where to eat in 2012
Share
Share
“The best dumplings in Chinatown. For soup dumplings, vegetarian dumplings, and their Sandong Pan Fried Dumplings, which are Taiwanese style. They are handmade to order, so it takes 15 minutes and they are just freaking delicious. The pièce de résistance is a Schezuan fish soup that is spiciest fish soup that you’ll ever eat in your life. It will blow your head off, but it’s delicious.”
- Chef Ming Tsai (Blue Ginger in Wellesley, MA)
“For the tripe tongue and tendon salad. This is my go to. Soup dumpling are great. Whole fish, crab, braised pork shank with bok choy. All the food is made with such care and love.”
- Chef Jamie Bissonnette (Toro in Boston, MA)
Chinatown | Chinese
52 Beach Street, Boston, MA 02111
T: 617.338.6223
South
Northeast | Boston, MA
“Start the night for a drink with oysters and great white wine.”
- Chef Tony Maws (Craigie On Main in Cambridge, MA)
“Get the hot lobster roll.”
- Chef Mike Lata (FIG in Charleston, SC)
Also recommended by chef Amanda Freitag
Haymarket | Seafood
63 Salem Street, Boston, MA 02110
T: 617.742.3474
“For amazing Japanese food. I put it top five in the country.”
- Chef Ming Tsai (Blue Ginger in Wellesley, MA)
Also recommended by chef Ana Sortun, chef Ken Oringer
South End | Japanese
1166 Washington Street, Boston, MA 02118
T: 617.482.8868 (make a reservation)
“It’s a must place. You can get such good authentic and amazing tapas.”
- Chef Ming Tsai (Blue Ginger in Wellesley, MA)
“For tapas.”
- Chef Ana Sortun (Oleana and Sofra Bakery & Cafe in Boston, MA)
“The Uni sandwich is a must. The beef tongue with lentils and salsa verde is sublime, Jamie's Morcilla (blood sausage) is fantastic and they do a version of classic Spanish street corn -- grilled, drizzled with aioli, lime and Idiazabal cheese -- a smoked sheep's milk cheese. Perfect in summer with a glass of sparkling cava.”
- Chef Matt Jennings (La Laiterie and Farmstead in Providence, RI)
South End | Spanish / Tapas
1704 Washington Street, Boston, MA 02118
T: 617.536.4300
Shikai Maki at Oishii | Oysters at Neptune Oyster | Crab at Gourmet Dumpling House
Photographs courtesy of: Oishii | Fred Immel | Gourmet Dumpling House
Northeast | Providence, RI
“It’s a wonderful place that I always love going back to every time I’m in Providence. They do some really killer food and Matt Jennings is just an inspiring chef.”
East Side | American / French
184-188 Wayland Avenue, Providence, RI 02906
T: 401.274.717
Northeast | New York City, NY
“Nothing compares to a #1 Extra Spicy Banh Mi with pork, pate, and extra pickled vegetables.”
- Chef Michael White (Ai Fiori, Marea, Osteria Morini in New York, NY)
“I’m addicted to the number one spicy banh mi. I could eat one everyday for the rest of my life. Every time I go in there I think I’m going to try something different and then I smell it and get the craving for the number one.”
- Chef Marc Forgione (Restaurant Forgione in New York, NY)
Also recommended by chef King Phojanakong (Kuma Inn and Umi Nom in New York City).
Chinatown | Vietnamese / Sandwiches
198 Grand Street, New York, NY 10013
T: 212.941.1541
“For pig's feet dumplings.”
- Chef Edward Lee (610 Magnolia in Louisville, KY)
West Village | Japanese
61 Grove Street, New York, NY 10014
T: 212.242.3699 (make a reservation)
Banh Mi at Banh Mi Saigon | Torrisi | Duck Liver Mousse at Vinegar Hill House
Photographs courtesy of: Find. Eat. Drink. LLC | Torrisi | Find. Eat. Drink. LLC
“It’s awesome. Might be my favorite place in New York.”
- Chef David Kinch (Manresa in Los Gatos, CA)
Also recommended by Reika Yo Alexander (EN Japanese Brasserie in New York, NY).
East Village | Japanese / Kaiseki
414 East 9th Street, New York, NY 10009
T: 212.228.4873
“Get the mezze platter. It’s super small and has only about 10-15 seats. The owner is a chef and he does all the cooking. There is no menu.”
- Chef Joseph Ogrodnek (Battersby in Brooklyn, NY)
“It’s often just Ali himself in the tiny kitchen (calling it an ‘open’ kitchen would be overstating the obvious) turning out and then personally serving his unique interpretation of Egyptian cuisine. I think there is a fixed menu, but I’ve never ordered from it, preferring to just let him cook to his whim.”
- Pastry Chef Michael Laiskonis (formerly of Le Bernardin in New York, NY)
“Ali cooks northern Egyptian style food. His restaurant has 12 seats and he tells you the menu. You choose between normal food (fish, chicken, beef, etc.) or you choose offal. Choose offal, he knows how to cook organs. I remember eating brains, heart, testicles, tongue and lamb cheeks. If you want a unique dining experience, this is the place.”
- Chef Joshua Whigham (The Bazaar by Jose Andres)
Astoria | Egyptian
25-12 Steinway Street, Astoria, NY 11103
T: 718.728.9858
“Peasant is my favorite place in New York, hands down. Every time I go to Peasant it almost brings me to my knees, because it is so damn delicious. It’s just rustic Italian food and dish after dish.”
- Pastry Chef Johnny Iuzzini (formerly of Restaurant Jean-Georges in New York, NY)
“I love the fresh ricotta at the beginning of the meal and the Orata Alla Griglia. The place is all about cooking with fire using the wood-burning oven.”
- Pastry Chef Michael Laiskonis (formerly of Le Bernadin in New York, NY)
“The chef’s name is Ali. He cooks northern Egyptian style food. His restaurant has 12 seats and he tells you the menu. You choose between normal food (fish, chicken, beef, etc.) or you choose offal. Choose offal, he knows how to cook organs. I remember eating brains, heart, testicles, tongue and lamb cheeks. If you want a unique dining experience, this is the place.”
- Chef Iacopo Falai (Falai in New York, NY)
Nolita | Italian
194 Elizabeth Street, New York, NY 10012
T: 212.965.9511 (make a reservation)
“It’s Cantonese food and it’s not about the decor, but they do a good business there and it’s BYOB and it’s fun. Their salt and pepper shrimp is pretty good. I like getting them with the shells on, but it freaks people out.”
- Chef Harold Dieterle (Kin Shop and Perilla in New York, NY)
Murray Hill | Chinese
242 East 40th Street, New York NY 10013
T: 212.983.6666
“They have their rooftop greenhouse and garden, outdoor bread oven and they have a lot of interesting things going on.”
- Chef Hadley Schmitt (Northern Spy Food Co. in New York, NY)
“Just rustic, great food.”
- Chef John Fraser (Dovetail in New York, NY)
Also recommended by chef George Mendes, chef Marc Vidal, chef David Kinch.
Bushwick | Italian / Pizza
261 Moore Street, Brooklyn, NY 11206
T: 718.417.1118
“They do really cool spins on some amazing dishes. I went there twice in a week after first going there. I had a skate dish that tasted like sour cream and onion potato chips and a chicken dish, I think they called it Diablo Chicken, that tasted like the best barbecue chicken.”
Nolita | Italian
250 Mulberry Street, New York, NY 10012
T: 212.965.0955
“Txikito reminds me most of Spain, with great food, ingredients, a mix of traditional and modern preparations and flavors, all in a cozy atmosphere with friendly and warm staff.”
- Chef Marc Vidal (Boqueria in New York, NY)
Chelsea | Spanish
240 Ninth Avenue, New York, NY 10001
T: 212.242.4730
“In the Vinegar Hill/DUMBO area for its nice warm atmosphere. I like sitting at the bar for one of their cocktails (they usually only have three on the list) and then a very satisfying meal to follow.”
- Chef Sisha Ortúzar (Riverpark and 'wichcraft in New York, NY)
Also recommended by restaurateur Jason Denton (‘ino, ‘inoteca, Corsino, Lupa in New York, NY).
Vinegar Hill | American
72 Hudson Avenue, Brooklyn, NY 11201
T: 718.522.1018
“I love Japanese food for its simplicity and use of fresh ingredients. My favorite is Yakitori Totto.”
- Chef Didier Elena (Adour Alain Ducasse in New York, NY)
“For my late night cravings.”
- Chef Michael Anthony (Gramercy Tavern in New York, NY)
“For raw chicken.”
- Chef Bill Telepan (Restaurant Telepan in New York, NY)
Japanese | Midtown West
251 West 55th Street, New York, NY 10019
T: 212.245.4555
Northeast | Philadelphia, PA
“Zahav serves modern Israeli food and it’s one of my favorite restaurants in the city. Chef Michael Solomonov is doing amazing things. The hummus is awesome.”
- Chef Marc Vetri (Vetri, Osteria and Amis in Philadelphia, PA)
“I love Zahav for its bread and Michael Solomonov is an amazing, creative mind.”
- Chef Ana Sortun (Oleana and Sofra Bakery & Cafe in Boston, MA)
Also recommended by chef Lior Lev Sercarz (La Boite A Epice spice maker in New York, NY).
Old City / Society Hill | Middle Eastern
237 Saint James Place, Philadelphia, PA 19106
T: 215.625.8800 (make a reservation)
South | Atlanta, GA
“I really love Holeman and Finch. They can serve anything they want there. They can serve testicles if they want to. The crazier the better, and the cheeseburger is outrageous.”
- Chef Sean Brock (Husk and McCrady’s in Charleston, SC)
Also recommended by chef Mike Lata (FIG in Charleston, SC).
Buckhead | American
2277 Peachtree Road, Suite B, Atlanta, GA 30309
T: 404.948.1175
“It’s awesome. Market driven, very hearty, meat-focused, not a lot of fish on the menu.”
- Chef Harold Dieterle (Kin Shop and Perilla in New York, NY)
Midtown | American
999 Brady Avenue NW, Atlanta, GA 30318
T: 678.733.8550 (make a reservation)
South | Charleston, GA
“For the beef rinds and all things brunch.”
- Jack Rudy Cocktail Co. founder and FIG bartender Brooks Reitz
Charleston | Southern
76 Queen Street, Charleston, SC 29401
T: 843.577.2500 (make a reservation)
South | Hemingway, SC
“Hands down my most favorite place to eat in the entire world and obviously the South. This shit will blow your mind. I’m so jealous of what he does. He is a force to be reckoned with.”
- Chef Sean Brock (Husk and McCrady’s in Charleston, SC)
Also recommended by cookbook author Ted Lee.
Hemingway | Barbecue
2734 Hemingway Highway, Hemingway, SC 29554
T: 843.558.0134
South | Miami, FL
“Chef late night hang out.”
“For crispy fish salad.”
- Chef Michael Schwartz (Michael’s Genuine Food and Drink in Miami, FL)
“It’s like a foodie paradise.”
- Chef Howie Kleinberg (Bulldog Barbecue and Bulldog Burger in Miami, FL)
North Miami Beach | Japanese
3881 NE 163 ST North Miami Beach, FL 33160
T: 305.947.0064
“Michael's philosophy is keep it simple and find the best ingredients that you possibly can and let them shine.”
- Chef Joey Campanaro (The Little Owl in New York, NY)
Also recommended by chef Marc Vidal, chef Norman Van Aken, chef Chris Santos.
Design District | Contemporary American
130 Northeast 40th Street, Miami, FL 33137
T: 305.573.5550 (make a reservation)
“My senses were tingling at the Pubbelly. Very fun, delicious menu and simple great beer and wine program. I miss and crave certain dishes and that’s the secret to a great place!”
- Chef David McMillan (Joe Beef in Montreal, Canada)
Also recommended by chef Marc Vidal (Boqueria in New York, NY).
Miami Beach | Asian-inspired Gastropub
1418 20th Street, Miami Beach, FL 33139
T: 305.532.7555
“Hot chicken is a growing trend. There are a few places you could go, but probably most agree that Prince's is the best.”
- Chef Margot McCormack (Margot Cafe in Nashville, TN)
Also recommended by cookbook authors The Lee Bros.
Brooklyn Heights | Southern
123 Ewing Drive, Nashville, TN 37207
T: 615.226.9442
Dumplings at Pubbelly | Whole Fish at Hiro’s Yakko-San | Pork at Michael’s Genuine
Photographs courtesy of: Pubbelly | Hiro’s Yakko-San | Michael’s Genuine
South | Nashville, TN
“For their alligator appetizer.”
Also recommended by chef Edgar Chase IV, chef John Besh, chef Adolfo Garcia.
Warehouse District | Cajun
930 Tchoupitoulas Street, New Orleans, LA 70130
T: 504.588.2123 (make a reservation)
South | New Orleans, LA
“Worth going to. It’s quite good.”
- Chef David Kinch (Manresa in Los Gatos, CA)
Garden District | French
2800 Magazine Street, New Orleans, LA 70115
T: 504.265-0421 (make a reservation)
“For the chicken liver po-boy with coleslaw. Ben Wicks, the owner of Mahoney’s Po-Boy Shop, is a fine dining chef who made the decision to dedicate his time to elevating the bar for our beloved po-boy.”
- Chef Adolfo Garcia (Rio Mar, A Mano, La Boca Steakhouse, and Gusto in New Orleans, LA)
Uptown | Po-Boys
3454 Magazine Street, New Orleans, LA 70115
T: 504.899.3374
“For the best fried chicken.”
- Chef Edgar Chase IV (Dooky Chase in New Orleans, LA)
French Quarter | Creole
2401 Saint Ann Street, New Orleans, LA 70119
T: 504.822.9503
Fried Chicken at Willie Mae’s Scotch House | Cochon | Chicken Liver Po-Boy at Mahoney’s
Photographs courtesy of: Willie Mae’s Scotch House | Cochon | Find. Eat. Drink. LLC
South | Rayne, LA
“For crawfish. Purged for 24 hours, so they are big, beautiful and perfect. They are life changing even for a native.”
- Chef Donald Link (Cochon and Cochon Butcher in New Orleans, LA)
“For boiled crawfish, it’s an amazing experience across the board.”
- Chef Scott Boswell (Stella! and Stanley in New Orleans, LA)
Also recommended by chef Mark Roberthon.
Cajun Country | Crawfish / Seafood
415 Hawks Road, Rayne, LA 70578
T: 337.788.3266
The burger at Holeman & Finch | A feta snack at Miller Union
Photographs courtesy of: Find. Eat. Drink. LLC | Torrisi | Find. Eat. Drink. LLC
Crawfish at Hawk’s
Photo Credit: Find. Eat. Drink. LLC
South | Raleigh, NC
“Ashley Christensen at Poole's Diner in NC. She takes comforting food to a whole new level.”
- Chef Edward Lee (610 Magnolia in Louisville, KY)
Central | American
426 South McDowell Street, Raleigh, NC 27601
T: 919.832.4477
Midwest | Chicago, IL
“This place is dialed in. No missteps. No mistakes. Fun, great energy. The menu is the perfect size to order the whole thing.”
- Chef Jamie Bissonnette (Toro in Boston, MA)
“It’s just food I want to eat.”
- Chef Harold Dieterle (Kin Shop and Perilla in New York, NY)
Also recommended by chef Michelle Bernstein and chef Bill Telepan.
Near West Side | Wine Bar / Mediterranean
615 West Randolph Street, Chicago, IL 60661
T: 312.377.2002
Publican | Bratwurst at Avec | Takashi
Photographs courtesy of Publican | Avec | Takashi
“Go on Sunday for udon, soba and pork buns.”
- Chef Tony Mantuano (Spiaggia and Terzo Piano in Chicago, IL)
Bucktown / Wicker Park | Japanese
1952 N. Damen Avenue, Chicago, IL 60647
T: 773.772.6170 (make a reservation)
“Chicago has some great spots, but The Publican is where it's at for me. Part beer hall, part gastronomic adventure. Hay smoked ham chop. Fried sweetbread schnitzel.”
- Chef Matt Jennings (La Laiterie and Farmstead in Providence, RI)
“For oysters and incredible pork rinds.”
- Chef Tony Mantuano (Spiaggia and Terzo Piano in Chicago, IL)
Also recommended by chef Matt Jennings, chef Michael Schwartz, chef Bill Telepan, chef Michelle Bernstein.
Near West Side | American / Beer
837 West Fulton Market, Chicago, IL 60607
T: 312.733.9555 (make a reservation)
Southwest | Austin, TX
“Chef Tyson Cole is very creative.”
- Chef Ken Oringer (Clio, Uni, Coppa, Ko Prime, La Verdad, Toro restaurants in Boston, MA)
Downtown | 801 South Lamar Boulevard
Austin, TX 78704
T: 512.916.4808 (make a reservation)
Southwest | Lockhart, TX
“Get their jalapeno sausage.”
- Pitmaster Chris Lilly (Big Bob Gibson Bar-B-Q in Decatur, AL)
Also recommended by cookbook authors The Lee Bros.
Lockhart | German / Barbecue
619 N. Colorado Street, Lockhart, TX 78644
T: 512.398.2361
West | Las Vegas, NV
“Great Thai food and off the beaten path.”
- Chef Rick Moonen (RM Seafood in Las Vegas, NV)
“For Tom Ka Gai, Issan Style Beef Jerky.”
- Chef Michael Mina (RN74 in San Francisco, CA)
Downtown | Thai
953 E. Sahara Ave. Suite A5, Las Vegas, NV 89104
T: 702.735.3033
West | Los Angeles, CA
“A-Frame is really interesting right now. It’s new and I like the menu and the food they are doing there.”
- Chef Susan Feniger (Street and Border Grill in Los Angeles, CA)
Culver City | New American
12565 Washington Boulevard, Los Angeles, CA 90066
T: 310.398.7700
Pig Ear Salad at Animal | A-Frame | Soup Dumplings at Din Tai Fung Dumpling House
Photographs courtesy of Find. Eat. Drink. LLC | A-Frame | Din Tai Fung Dumpling House
“For their hamachi tostada. It’s really delicious. Chefs Jon and Vinny, even though they are not from LA, they really got LA right from the beginning.”
- Chef Roy Choi (Kogi BBQ Food Trucks and A-Frame in Los Angeles, CA)
“Ears, foie, more foie, kimchee, pickles, sunny side eggs, more pork, and lamb. I dream of the crispy ears with sunny egg.”
- Chef Tim Love (Lonesome Dove in Fort Worth, TX)
Also recommended by chef Joshua Whigham (The Bazaar by Jose Andres).
West Hollywood | New American
435 North Fairfax Avenue, Los Angeles, CA 90036
T: 323.782.9225
“I love this place for their soup dumplings.”
- Chef Roy Choi (Kogi BBQ Food Trucks and A-Frame in Los Angeles, CA)
“For their juicy dumplings.”
- Chef Suzanne Tracht (Jar)
Arcadia | Taiwanese
1088 South Baldwin Avenue, Arcadia, CA 91007
T: 626.466.8588
“They have great food and it’s exactly how I want to be cooking. It’s urban and it’s rustic.”
Also recommended by chef Suzanne Goin, chef Chris Kobayashi, , chef Chris Santos.
Venice | New American / Mediterranean
1429 Abbot Kinney Boulevard, Venice, CA 90291
T: 310.450.1429
“They have a ton of interesting things like pork belly, chicken livers, and tongue. They are putting interesting items together, but then they also have great vegetarian things.”
- Chef Susan Feniger (Street and Border Grill in Los Angeles, CA)
“The food is good, it’s got a cool vibe, good service, and a nice atmosphere.”
- Chef Marc Forgione (Restaurant Forgione in New York, NY)
Downtown / Little Tokyo
New American
241 South San Pedro Street, Los Angeles, CA 90012
T: 213.626.5299
“David Kinch is such a brilliant chef, he has his own garden, and basically it’s vegetables and seafood. There is very little meat. There is some playfulness throughout the meal, just enough to not make it boring. It’s just ridiculously delicious.”
- Chef Sean Brock (Husk and McCrady’s in Charleston, SC)
Los Gatos | Contemporary American
320 Village Lane, Los Gatos, CA 95030
T: 408.354.4330 (make a reservation)
West | Los Gatos, CA
“Get the Pickle Plate, Sorrel Gratin, any pork and trout entrees, they are always stellar and the panna cotta.”
- Chef Ned Elliott (Foreign & Domestic in Austin, TX)
Also recommended by The Meadow’s Mark Bitterman
Northeast Portland | New American
3925 NE Martin Luther King Jr Boulevard, Portland, OR 97212
T: 503.288.6900
Northwest | Portland, OR
“I like it because [chef] Corey Lee has taken a big step towards offering people really fine dining and I think the food is really good.”
- Chef David Kinch (Manresa in Los Gatos, CA)
SOMA | Contemporary American
22 Hawthorne Street, San Francisco, CA 94105
T: 415.685.4860 (make a reservation)
West | San Francisco, CA
Benu | Swan Oyster Depot | NOPA
Photographs courtesy of Benu | Chris Chen [flickr] | NOPA
"I eat at Mission Chinese at least once a week"
- Bartender /Restaurateur Thad Vogler (Bar Agricole in San Francisco, CA)
Mission | Chinese
2234 Mission Street, San Francisco, CA 94110
T: 415.863.2800
“It's one of my favorites in the Pan Handle neighborhood. It's California, organic, wood-fire rotisserie.”
- Chef Charles Phan (Slanted Door in San Francisco, CA)
Also recommended by chef Chris Kobayashi.
NOPA | Californian / Mediterranean
560 Divisadero Street, San Francisco, CA 94117
T: 415.864.8643
“Off-beat location, stunning restaurant, sit in the kitchen.”
- Chef Traci Des Jardins (Jardiniere and Mijita in San Francisco, CA)
Mission / Bernal Heights | New American
2124 Folsom Street, San Francisco, CA 94103
T: 415.828.7990
“For cracked crab, oysters, clam chowder, and they make their own vinegar, which is great with oysters.”
- Chef Michael Mina (RN74 in San Francisco, CA)
Also recommended by chef Jimmy Bradley (The Red Cat and The Harrison in New York, NY).
Nob Hill | Seafood
1517 Polk Street, San Francisco, CA 94109
T: 415.673.1101
“For the La Camaronera Pan Con Minuta (fish) sandwich.”
- Chef Michael Schwartz (Michael’s Genuine Food and Drink in Miami, FL)
Also recommended by chef Michelle Bernstein, chef Norman Van Aken.
Little Havana | Seafood Restaurant / Market
1952 West Flagler Street, Miami, FL 33135
T: 305.642.3322
