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


Note: the numbering scheme does not represent a rank and is purely there for a reference.

Where to eat in 2013

B & G Oysters

“One of my favorite places in Boston.”

- Baker Apollonia Poilâne (Poilâne Bakery in Paris, France and London, UK)

“For their selection of oysters.”

- Chef Ana Sortun (Oleana & Sofra Bakery in Boston, MA)

South End | Seafood

550 Tremont Street, Boston, MA 02116

T: 617.423.0550 (make a reservation)




- Chicago, IL


- Portland, OR

- Seattle, WA


- Austin, TX

Eventide Oyster Company

“The owners were long time employees of Hugo’s, a restaurant with a long tenure and great following. They’re open 7 days, all day, shucking 18 different oysters, 9 local and 9 from away. You can choose from traditional cocktail sauce, lemons or mignonette, to frozen dashi milk, whipped Tabasco and yogurt rhubarb snow. Their cocktail list ranges from a Dirty Dirty Martini with vodka, hot sauce and brine from olives and oysters, to The Dishwasher - Mexican Coke, Bourbon, cherry rinse and mole bitters.”

- Chef / Seamster Erik Desjarlais (Weft & Warp Seamster)

Old Port | Seafood

86 Middle Street, Portland, ME 04101

T: 207.774.8538



“For amazing Japanese food. I put it top five in the country.”

- Chef Paul Liebrandt (Corton in New York, NY)

“An incredible food experience and the champagne list is pretty good.”

- Sommelier Pascaline Lepeltier (Rouge Tomate in New York, NY)

Tribeca | New American

77 Worth Street, New York, NY 10013

T: 212.226.1444 (make a reservation)



“It's a small, charming place that has a lot of soul. Everyone is working hard putting out just really incredible food. Usually there will be highs and lows, especially on a tasting menu, but there are no lows here. ”

- Sommelier Joe Campanale (Anfora, Dell’Anima, L’Apicio, L’Artusi in New York, NY)

Carroll Gardens | New American

255 Smith Street, Brooklyn, NY 11231

T: 718.852.8321



Eventide Oyster Company in Portland, ME

Photograph courtesy of Eventide Oyster Company

“It’s cooking done like in my hometown Fukoka - order the motsu nabe (offal hot pot.)”

- Chef Abe Hiroki (EN Japanese Brasserie in New York, NY)

“The greatest modern approach to Japanese cuisine. Every time I try their dishes, they surprise me and I enjoy it.”

- Chef Chikara Sono (Kyo Ya in New York, NY)

“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)



Northeast | New York City, NY

“Kyo Ya is a great traditional Japanese restaurant. When I dine there, I start with the sashimi, then have their lightly fried tempura, and always order the Uni Kani Ikura Don (sea urchin, king crab and salmon roe over rice).”

- Chef Takashi Inoue (Takashi Restaurant in New York, NY)

“For Sono-san’s [Chikara Sono] cooking. He has wonderful style of cooking that allows the ingredients to really speak.”

- Chef Abe Hiroki (EN Japanese Brasserie in New York, NY)

“One of my favorites for Japanese kaiseki in New York.”

- Restaurateur Reika Yo Alexander (EN Japanese Brasserie in New York, NY)

“Go for the kaiseki, a traditional multi-course Japanese dinner.”

- Soba Master Hiromitsu Takahashi (Sobakoh in New York, NY)

“For Japanese that will blow you away.”

- Chef Anita Lo (annisa in New York, NY)

“I love Kyo Ya, it is one of my favorite restaurants in New York. I love Sono [chef]. They’ve combined the best elements of a good restaurant from a service perspective and the intimacy of a sushi bar. They nail hospitality here, everything from the moment you walk in to the whole experience. The food is out of this world - it's inventive spins of classic Japanese dishes and they're doing interesting things with eggs, soft custards and sea urchin. Amazing. Anytime l have a special occasion, this is top of my list. I like to get the kaiseki menu, but make sure you call in advance to reserve it.”

- Chef Nick Anderer (Maialino in New York, NY)

East Village | Japanese

94 East 7th Street, New York, NY 10009

T: 212.982.4140

Mission Chinese NY

“Free keg beer while you wait for one of the most fun, most poignant, modern day takes on American-Chinese food -- Beef Brisket & Broccoli, Kung Pao Pastrami and a white wine spritzer. Why not?!”

- Pastry Chef Christina Tosi (Momofuku Milk Bar in New York, NY)

Lower East Side | Chinese

154 Orchard Street, New York, NY 10002



“Andy Ricker is doing the most laser-beam delicious food in town right now! Get the Het Paa Naam Tok, which gives hope to gluten-free vegans everywhere.”

- Chef Mark Ladner (Del Posto in New York, NY)

“Pok Pok is really good. I like the flavor of their wings, they have a good umami taste.”

- Chef Paul Liebrandt (Corton in New York, NY)

“Pok Pok is a cool spot. It's like you get a real deal guy cooking very real food and you're sitting in a fun environment and it's super bustling. It's packed. You're eating some of the best food of your life off a plastic table cloth. That's what people want. They want to strip away all the unnecessary bits.”

- Chef Brad Farmerie (Public and Saxon & Parole in New York, NY, The Thomas in Napa, CA)

“Chef Andy Ricker is a good friend and the best dining out companion. I'm a longtime fan of his Thai restaurant in Portland. The Red Hook, Brooklyn location has a similar vibe - hip, crowded, with the same utterly delicious food, with standouts like Sai Ua Samun Phrai (sausage with herbs) and Kao Soi (curry noodle soup). It's the next best thing to a trip to Chiang Mai.”

- Pastry Chef Pichet Ong (Sugar & Plumm in New York, NY)

Columbia Waterfront | Thai

127 Columbia Street, Brooklyn, NY 11231

T: 718.923.9322



“For Kobe sashimi with shiso and uni, Korean tripe salad.”

- Chef Anita Lo (annisa in New York, NY)

West Village | Japanese

456 Hudson Street, New York, NY 10011

T: 212.414.2929



“I’m crazy about the Italian food at Marc Vetri’s restaurants.”

- Chef Jose Garces (Garces Group)

Center City | Italian

1410 Mount Vernon Street, Philadelphia, PA 19130

T: 215.600.0017  (make a reservation)


Mama’s On The Half Shell

“They do the best job with traditional Baltimore seafood. They do a nice job with oysters and it’s a place that’s great for either dressed up or dressed down.”

- Chef Spike Gjerde (Woodberry Kitchen in Baltimore, MD)

Canton | Seafood

2901 O'Donnell Street, Baltimore, MD 21224

T: 410.276.3160


Cantler’s Riverside Inn

“It’s a classic crab shack on the waterside. They’re right on the dock and it just gives you that sense of mood and time and place. It is indicative of what the bay offers.”

- Chef Cathal Armstrong (Restaurant Eve in Alexandria, VA)

Annapolis | Seafood

458 Forest Beach Road  Annapolis, MD 21409

T: 410.757.1311



“Frank Ruta was the chef in the White House. His food is just fabulous. It’s upscale, but it’s ethnic. He’s Italian, and he uses a lot of his father and mother’s recipes. It’s just really good!”

- Cookbook Author Joan Nathan

“Frank Ruta’s restaurant Palena is awesome. It’s just great soulful cooking. The roast chicken that they do there is particularly good.”

- Chef Cathal Armstrong (Restaurant Eve in Alexandria, VA)

Cleveland Park | American / Italian

3529 Connecticut Avenue NW Washington, DC 20008

T: 202.537.9250


Cakes & Ale

“Chef Billy Allin is the chef and is phenomenally talented. He is the kind of chef that is always in the kitchen and is really solid. He and his wife own the restaurant. Good for reservations, but also for walking in.”

- Chef Linton Hopkins (Holeman & Finch Public House in Atlanta, GA)

“My number one favorite restaurant in town. I really like their simplicity. It’s a place where you can go and get gnocchi and field peas, but the gnocchi is the best and most perfectly cooked gnocchi I’ve ever had. The peas are so fresh that they make you want to weep. It’s not a huge expanse of menu, but everything is absolutely perfectly prepared. The food is great, the cocktails are great, they have a great wine list, great view, the service is fantastic and it’s low-key, just very low drama, which is nice. It’s nice to know there’s a place that you can always hit the reset button and that would definitely be Cakes & Ale.”

- Bartender Greg Best (Holeman & Finch Public House in Atlanta, GA)

“Really simple neighborhoody kind of spot and really good food.”

- Chef Jacob Sessoms (Table in Asheville, NC)

Decatur | American

155 Sycamore Street, Decatur, GA 30030

T: 404.377.7994


The Optimist

“Lara Creasy is running the bar program at The Optimist that has fantastic cocktails. I always make sure that we go there. ”

- Bartender Greg Best (Holeman & Finch Public House in Atlanta, GA)

Also recommended by chef Mike Lata (FIG in Charleston, SC).

West Side | Seafood / American

914 Howell Mill Road, Atlanta, GA 30318

T: 404.477.6260


Two Boroughs Larder

“A husband and wife run 30-seater for those who appreciate boundary-less, inventive and coddled cuisine. We all love it.”

- Chef Mike Lata (FIG in Charleston, SC)

“A very eclectic small little restaurant downtown with chef-inspired cuisine that is anything from a noodle bowl to conserved tuna with shishitso peppers.  Simple tuna out of a can with these peppers that he just deep fries and then a light vinaigrette on it - it’s fabulous. From sweetbreads to a banana pudding in a mason jar - very eclectic. I had a  lamb belly with yogurt, Indian spices and it was just incredible.”

- Chef Robert Carter (Carter's Kitchen in Mt. Pleasant, SC)

Cannonborough-Elliotborough | New American

186 Coming Street, Charleston, SC 29403

T: 843.637.3722


Wild Olive

“It has become a favorite and it’s as good as any restaurant downtown.”

- Chef Mike Lata (FIG in Charleston, SC)

Johns Island / Italian

2867 Maybank Highway, Johns Island, SC 29455

T: 843.737.4177 (make a reservation)



South | Atlanta, GA

Lexington Barbecue #1

“I love it because you can taste the hickory. It’s not overwhelming, but you take a bite and you can taste the sweetness of the pork. You can taste the spiciness of the hickory wood and then they have something that they call a dip, which is the vinegar-based sauce to moisten it and it cuts through the richness of the pork. It’s just heaven. Slaw on top and a classic hamburger bun, no seeds.”

- Chef Elizabeth Karmel (Hill Country & Hill Country Chicken in New York, NY)

“I go here for the shoulders.”

- Pitmaster Sam Jones (Skylight Inn in Ayden, NC)

“Order either the pulled pork or the whole hog and you want to pay close attention to the different styles of sauces that they use - like the traditional North Carolina sauce.”

- Pimaster Chris Lilly (Big Bob Gibson Bar-B-Q in Decatur, AL)

Lexington | BBQ

101 West Center Street Extension, Lexington, NC 27295

T: 336.249.9814

Catbird Seat

“I really love what the guys are doing over at Catbird Seat. It’s one of one fine dining places in Nashville, I can’t afford to go there every week, but I love what they’re doing. They have a bar with the kitchen in the middle and the chefs are the servers. They explain every dish that you’re having. It’s a multi-course dinner with pairings. I love the dessert, cherry crisp with a smoked ice cream and droplets of bourbon balls in gel form. They’re little drops of Maker’s Mark that pop in your mouth.”

- Barista Rachel Lehman (Crema in Nashville, TN)

Belmont / Vanderbilt | New American

1711 Division Street, Nashville, TN 37203

T: 615.248.8458 (make a reservation)


City House

“I would definitely go to City House. The chef and owner, Tandy Wilson, was my sous chef for several years. Great food in a relaxed and fun atmosphere. I would definitely order the belly ham pizza and whatever vegetable/salad preparations he is offering at the time. Also a drink called the Trixie which mixes Corsair gin, lemon and mint.”

- Chef Margot McCormack (Margot Cafe & Bar in Nashville, TN)

“Chef Tandy Wilson is a great guy with great food. Similar to the way chef Mike Lata at FIG is exploring the Italian connection by using Southern ingredients, same thing with Tandy. He has a pizza oven and he works on his own charcuterie.”

- Chef Linton Hopkins (Holeman & Finch Public House in Atlanta, GA)

“This one's a no-brainer. Tandy Wilson is doing modern Italian food in a comfortable atmosphere, with great cocktails and a largely Italian wine list. Always awesome, but especially fun on Sunday nights for their ever-changing ‘Sunday Supper’ menu. Order all the ‘pork snacks!’”

- Beverage Director Jane Lopes (The Catbird Seat in Nashville, TN)

“Without question, I’ve never had a bad meal there. It’s very simply prepared and Sundays nights are great. They call it ‘Sunday Supper’ and that’s when you’ll find more offal on the menu.”

- Chocolate Maker Scott Witherow (Olive and Sinclair in Nashville, TN)

Germantown | Italian

1222 4th Avenue North, Nashville, TN, 37208

T: 615.736.5838 (make a reservation)



South | New Orleans, LA

La Petite Grocery

“Sometimes I’ll go sit at the bar at Le Petite Grocery on Magazine Street.  I always like their wine.”

- Bartender Neal Bodenheimer (Cure in New Orleans, LA)

Garden District | French

4238 Magazine Street, New Orleans, LA 70115

T: 504.891.3377 (make a reservation)


My Ceviche

“Sam Gorenstein is an adorable chef who is really just unbelievable. He’s from Colombia and he has this tiny little storefront that sells the best ceviche you’re ever going to find in the world and great stone crabs. And at this time of the year, you’ve got to eat your body’s weight worth of stone crabs!”

- Pastry Chef Hedy Goldsmith (Michael’s Genuine Food & Drink in Miami, FL)

“It is this tiny little hole. Sam Gorenstein left his cushy job at BLT, came to Miami Beach and opened this little tiny place where he serves ceviche literally made a la minute.”

- Chef Michelle Bernstein (Michy’s in Miami, FL)

Miami Beach | Seafood

235 Washington Avenue, Miami Beach, FL 33139

T: 305.397.8710


Lula Cafe

“The chef’s name is Jason Hammel and it’s incredibly well-prepared food with great products. Breakfast there is insane. The other day I was having breakfast there and I had a beautiful poached egg dish - I could’ve been in Michel Bras in France. I also had a sort of vegetable curry with pickled baby carrots and fresh herbs. It was incredible. Little baby, poached baby turnips that were the most incredible surprise for breakfast that I’ve ever had.”

- Chef Paul Kahan (Avec, Blackbird, The Publican in Chicago, IL)

“It’s a great restaurant. I love the fact that they've been around for so long and they pioneered the neighborhood all by themselves. They're still evolving and getting better and better, and better. They don’t rest on their laurels and they don’t wait for the trend. They make a run for whatever they feel is the right thing to do. They've got a peanut butter sandwich that has like some soy in it and it's really kind of an earthy crunchy, hippy dippy sandwich, but it's delicious. Then there’s the Pasta Yiayia which is like a traditional Greek pasta where they got really thick bucatini with feta and cinnamon, and butter and that’s been on since day one.  Their brunch is the best in the city by far and the menu is all over the board. There are incredibly well-sourced food stuffs, but they're getting into a realm of doing things that are a little more avant garde. They are really paying attention to how you can manipulate flavors using different ingredients.”

- Chef Chris Pandel (The Bristol in Chicago, IL)

“Chef Jason Hammel is a super competent chef. He’s doing his own thing stylistically. I call it the three-legged pony: where food, service and ambiance all meet.”

- Chef Jason French (Ned Ludd in Portland, OR)

Logan Square | New American

2537 North Kedzie Boulevard, Chicago, IL 60647

T: 773.489.9554 (make a reservation)



“Opened by the Sheerin brothers - chefs Michael and Patrick Sheerin. Mikey was the chef at Blackbird and worked for Wylie Dufresne for a number of years. Pat is his older brother and has been a chef at the 95th floor in the Hancock building for a number of years. Both of them are Chicago kids, born and bred. Mikey has a little more avant garde style and Pat’s a little more classic, but they’re both brilliant, brilliant cooks.  They’re doing great food that’s a little out there. It’s a little farfetched, but it’s fun.”

- Chef Chris Pandel (The Bristol in Chicago, IL)

Whicker Park | New American / Gastropub

2039 W. North Avenue, Chicago, IL 60647

T: 773.661.1540



“That is where I go for lunch. It’s right next door to Pastaworks. Kevin Gibson is the chef and it’s kind of like a lunch counter and he cooks in front of you.”

- Chef Jason French (Ned Ludd in Portland, OR)

“It’s a tiny little place. I love to spend a Sunday afternoon here just enjoying the view and having sparkling wine and great little plates. They have delicious truffle eggs and bread with ham on it, and a lovely wine list and prosecco. It’s a fun place. It has big windows that overlook Hawthorne, which is one of our biggest streets. ”

- Ice Cream Maker Kim Malek (Salt & Straw in Portland, OR)

Southeast Portland | Cafe

3731 SE Hawthorne Boulevard, Portland, OR 97214

T: 503.232.1010



Northwest | Portland, OR

Ha & Vl

“Breakfast at Ha & Vl is a must; best Vietnamese noodle soups and coffee, opens 8 am, often sold out by noon. This place is special, it wouldn’t matter where it was, it’s special.”

- Chef Andy Ricker (Pok Pok in Portland, OR and New York, NY)

Southeast Portland | Vietnamese

Wing Ming Market Centre, 2738 SE 82nd Avenue, Portland, OR 97266

T: 503.772.0103

Le Pigeon

“Dinner at Le Pigeon will fuck you up in a good way and Gabe Rucker is one of the most grounded chefs I know.”

- Chef Andy Ricker (Pok Pok in Portland, OR and New York, NY)

“Gabriel Rucker and any of his offal dishes are really good, like the Beef Cheek Bourguignon. He does amazingly gutsy French food.”

- Chef Jason French (Ned Ludd in Portland, OR)

“You can pretty much order the whole menu, because it's not that big. Chef Gabe Rucker always changes his menu. He doesn’t repeat things, because he’s constantly reinventing dishes. He does a lot of things with squab and game birds. What he does with chicken is absolutely outstanding. Whatever preparation of foie gras he’s preparing is always delicious. It’s a pretty meat-centric restaurant, but I think he also does some really nice things with vegetables and produce that often get overlooked.”

- Chocolatier David Briggs (Xocolatl de Davíd in Portland, OR)

“A Portland staple. It's the middle finger Northwest food. It’s completely funky. It’s super fun. They were the first ones to really start using challenging ingredients before it became fashionable to do and they just do a really great job.”

- Chef Trent Pierce (Wafu in Portland, OR)

“The food is sublime -- a brilliant, brilliant chef. The foie gras profiteroles with chocolate is a dessert that knocked me sideways -- it was amazing.”

- Bartender Tony Conigliaro (69 Colebrooke Row, The Zetter Townhouse in London, UK)

Industrial District | French / Modern American

738 East Burnside Street, Portland, OR 97214

T: 503.546.8796 (make a reservation)



“They're exploring the Argentinian wood fire grill idea. One dish that I like is really simple grilled halibut on the bone with just a drizzle of olive oil, some sea salt, and some chive flowers to garnish at the end. It's just one of those dishes that just sings. You crave it.”

- Chef Vitaly Paley (Paley’s Place in Portland, OR)

“Chefs Greg Denton & Gabrielle Quiñónez Denton are cooking Argentinian-inspired Portland food or Northwest cuisine. They’re working with a lot of local farmers and purveyors. It's super meaty with lots of grilled meat - beef and pork. They do a skirt steak that is un-freaking-believable. It's just simple grilled skirt steak with salt, served right off the grill. I imagine it gets brushed with olive oil or butter, or maybe it’s the beef they’re using, but it is out of this world. They just serve it with cherry sauce, classic. It melts in your mouth and is unbelievably delicious.”

- Chocolatier David Briggs (Xocolatl de Davíd in Portland, OR)

Northeast Portland | Argentinian

2225 Northeast Martin Luther King Junior Boulevard, Portland, OR 97212

T: 503.284.3366



“It’s the oldest restaurant in Seattle, a Japanese restaurant.  It happens to be my favorite place to eat. I really like the Black Cod Collar cooked in miso.”

- Chef Matt Dillon (The Corson Building, Sitka & Spruce, Bar Ferd’nand, The Old Chaser Farm in Seattle, WA)

International District | Japanese

304 6th Avenue South, Seattle, WA 98104

T: 206.622.2631



“It’s a Cuban sandwich shop with little pork sandwiches that are really amazing.”

- Chef Matt Dillon (The Corson Building, Sitka & Spruce, Bar Ferd’nand, The Old Chaser Farm in Seattle, WA)

Ballard & Fremont | Cuban

6226 Seaview Avenue NW, Seattle, WA 98107

T: 206.789.3100

4225 Fremont Avenue N, Seattle, WA 98103

T: 206.545.7440


Sitka & Spruce

“I like chef Matt Dillon’s whole aesthetic. The way his menu reads, the way his space is laid out, his sense of honestly feeding people, not just trying to be a restauranty chef. He is just the genuine article for me.”

- Chef Jason French (Ned Ludd in Portland, OR)

“Owned by the guys who own The Corson Building. Those are my three favorite related restaurants in the country right now. Marc Papineau runs it and has all these awesome soulful wines. There’s no attitude and no pretense. He’s there to tell you all about the wines - with love and a smile.”

- Master Sommelier / Winemaker / Mezcal Producer Richard Betts

Capitol Hill | New American

1531 Melrose Avenue E, Seattle, WA 98122
T: 206.324.0662


The Walrus & The Carpenter

“Done miss that one in Seattle - it’s really fun. Have some shellfish and have some Muscadet. The seafood there is so fantastic.”

- Sommelier Raj Parr (RN74 in San Francisco, CA)

Ballard | New American / Seafood

4743 Ballard Avenue Northwest, Seattle, WA 98107

T: 206.395.9227


Glen Ellen Star

“I love what chef Ari Weiswasser does with here. He took all his vast knowledge and culinary training from the high-end restaurants he worked at - Daniel, The French Laundry and Corton and decided to have a lifestyle out here and use the ingredients that are available here.”

- Master Spice Blender Lior Lev Sercarz (La Boîte À Epice in New York, NY)

Glen Ellen | American

13648 Arnold Drive, Glen Ellen, CA 95442

T: 707.343.1384



“They're using whole animals, so they rotate cuts and parts in. There’s almost always one or two quizzical things kicking around that wouldn’t it be on someone else's menu. Their pizzas are really great and so are their salads. The salads have heft, you can dig in and feel good and satiated.”

- Chef Brad Farmerie (Public and Saxon & Parole in New York, NY, The Thomas in Napa, CA)

“They have an awesome wine list that goes very deep and really knowledgeable sommeliers. It shocked me with how deep it got into some kind of proto-Italian quality.”

- Winemaker Steve Matthiassson (Matthiasson Wines in Napa, CA)

Napa | Italian / Californian

1425 First Street, Napa, CA 94559

T: 707.252.1022 (make a reservation)


Redd Wood

“Redd Wood is really yummy. It's Richard Reddington's casual wood-fired pizza place. It's really well-executed, great cocktails, and a good environment. I've been there with my kids, but I also went on a date. It's the kind of atmosphere where you can do both.”

- Chef Brad Farmerie (Public and Saxon & Parole in New York, NY, The Thomas in Napa, CA)

Yountville | American

6755 Washington Street, Yountville, CA 94599

T: 707.299.5030 (make a reservation)


Izakaya Yuzuki

“An unbelievable Japanese Izakaya place. Wow, it’s a knockout and nobody knows about it. An amazing, authentic Japanese Izakaya.”

- Sommelier Raj Parr (RN74 in San Francisco, CA)

Mission | Japanese \ Izakaya

598 Guerrero Street, San Francisco, CA 94110

T: 415.556.9898


Z & Y Chinese

“It’s Schezuan food and it’s really good. I have a lot of favorite dishes here. There is this pickled cabbage and fish soup which is delicious. It’s a pickled mustard green that adds really nice acidity to the soup. There’s a beef tendon dish which is made with a sauce called mala sauce. It’s the base in a lot of these spicy dishes for Schezuan food and it has hot, sour, salty and sweet. A really good mala sauce is a very addicting thing. They put it on pig ears, on beef tendon and on dumplings. All four of these dishes are really good. They also have a drunken chicken dish that’s delicious.”

- Chef Josh Skenes (Saison in San Francisco, CA)

Chinatown | Chinese / Schezuan

655 Jackson Street, San Francisco, CA 94133

T: 415.981.8988


Son Of A Gun

“Their chicken sandwich is really delicious and their lobster roll.”

- Chef Roy Choi (Kogi BBQ Truck, A-Frame, Alibi Room, and Chego in Los Angeles, CA)

“John and Vinny are doing in LA the kind of places I frequent in NY. If I lived in LA I would be a regular.”

- Chef Jimmy Bradley (Kogi BBQ Truck, A-Frame, Alibi Room, and Chego in Los Angeles, CA)

Mid-City West | Seafood

8370 W. 3rd Street, Los Angeles, CA 90048

T: 323.782.9033



“It’s one of my favorite places. It’s kind of ranch-style bar food and just really accessible. The chef is such a nice person, he makes pigs-in-blanket and hamburgers and stuff like that. I really trust him, he buys a lot of local produce, a lot of local meats. Very well put together.”

- Chef Jesse Griffiths (Dai Due in Austin, TX)

Central Austin | American

2027 Anchor Lane, Austin, TX 78723

T: 512.614.2260 (make a reservation)


Franklin BBQ

“Nuff said.”

- Chef Paul Qui (Uchiko & East Side King in Austin, TX)

“I have to admit it’s worth the hype. You have to wait in line for like two hours to get it every day without exception. You have to get there 8:30 in the morning. They open at 11. If you get there at 9:30, they’ll turn you away and they’re not even open yet. It’s good, it’s really good.”

- Chef Jesse Griffiths (Dai Due in Austin, TX)

“They're just super fantastic. Not only is their barbecue spectacular, but they themselves are spectacular people. It boggles my mind just how good it can be.”

- Chef Rene Ortiz (La Condesa in Austin, TX)

East Austin | Barbecue

900 East 11th, Austin, TX 78702

T: 512.653.1187


Depanneur Le Pick-Up

“A little diner, Anglo-hipster-trash! Thing to eat: the veggie Pulled Pork (to eat every day, again and again!)”

- Chef Ségué Lepage (Le Comptoir Charcuteries et Vins in Montreal, QC)

Rosemont-Petite-Patrie | Sandwiches / Salads

7032 Rue Waverly, Montreal, QC H2S 3J2

T: 514.271.8011



“Small place decorated in the style of traditional English pubs serving intelligent traditional English food. Order the lobster spaghetti.”

- Chef Ségué Lepage (Le Comptoir Charcuteries et Vins in Montreal, QC)

“They’re an institution. They’ve done a great deal for the Montreal dining scene. They have a huge reputation, but they still follow through with quality and consistency. They have interesting food without it being over-the-top, it’s honest and nicely executed.”

- Chef Marc Cohen (Lawrence in Montreal, QC)

“Rustic finesse in Little Burgundy. David McMillan and Frédéric Morin, Joe Beef co-owners, are two great Montreal chefs. Food is not overworked, wine list is fun, service is casual and professional.”

- Chef Hubert Marsolais (Le Club Chasse Et Peche in Montreal, QC)

“The garden is lovely in the warmer months when the terrace is open, but some of my best meals have been had in the winter in the small dining room. Very intimate, warm, and usually bustling. You must order strategically if you would like to live to see another day. 2-3 appetizers and one main for two is my trick. Don't hold back on the wine, though.”

- Pastry Chef Michelle Marek (Food Lab in Montreal, QC)

“A must when in town. Vanya, the manager and wine director does an amazing job of running the room.”

- Sommelier Etheliya Hananova (Lawrence in Montreal, QC)

Little Burgundy | Gastropub

2491 Rue Notre-Dame Ouest, Montreal, QC H3J 1N6

T: 514.935.6504



“Lawrence is a night-off favorite. Great service, great food and you are likely to hear a Neil Young record playing in its entirety. That is a good thing. Strengths are the lettuce soup (or any soup, really), pork chop, cheap oysters before 7:00, great atmosphere, great wine and drinks.”

- Pastry Chef Michelle Marek (Food Lab in Montreal, QC)

“It’s a complete experience. The food is flavorful, abundant and simply prepared; the service is attentive and sincere. As a client, you feel that all of the details are taken care of without it feeling fussy or contrived.”

- Sommelier Laura Vidal (Frenchie in Paris, France)

Plateau Mont-Royal | British / French

5201 Boulevard St. Laurent, Montreal, QC H2T 2L9

T: 514.503.1070



“It’s fantastic. I’ve never had anything short of a great meal here. The flavors are just really good, the spices are extremely fresh and amazing. The Lamb Popsicles are always on the menu.”

- Chef Jöel Watanabe (Bao Bei in Vancouver, BC)

“A pioneer in our field. It takes Indian cuisine to another level. Order the lamb popsicles.”

- Chef Angus An (Maenam in Vancouver, BC)

“Get there at 5pm, just before it opens and you can order a cocktail while you wait for a table. Get the Dark and Stormy.”

- Salt Maker Ben Jacobsen (Jacobsen Salt in Portland, OR)

“The best Indian in Canada, but they do not take reservations for anyone. He also has a down scale version next door called Rangoli.”

- Forager Tyler Gray (Mikuni Wild Harvest in Vancouver, BC)

Fairview Slopes | Indian

1480 West 11th Avenue, Vancouver, BC V6H 1L1

T: 604.736.6664



“You will almost always run into restaurant people at Le Comptoir.”

- Pastry Chef Michelle Marek (Food Lab in Montreal, QC)

“Chef-owner Ségué Lepage’s food is great. The service is professional, and Jack Jacob’s wine list is very reasonably priced with tons of interesting finds and great by-the-glass choices.”

- Sommelier Laura Vidal (Frenchie in Paris, France)

Plateau Mont-Royal | French / Wine Bar

4807 Boulevard St-Laurent, Montreal, QC H2T 1R5

T: 514.844.8467


Nora Gray

“Southern Italian cooking. Right near Joe Beef and Liverpool House in the Little Burgundy neighborhood. They are two of our kids that left with our blessing and opened it. Ryan Gray and Emma Cardarelli are very, very good. In Montreal right now, this is the place.”

- Chef David McMillan (Joe Beef in Montreal, QC)

“It is adjacent to downtown without feeling like part of it. Their strengths are fresh pasta and any whole cuts of meat. I have had steaks and pork chops here that I am still thinking about. Great wine list, too. It's loud and noisy and un-fussy. Exactly what I want on my night off.”

- Pastry Chef Michelle Marek (Food Lab in Montreal, QC)

“These guys are doing a great job and are well-respected in the scene.”

- Sommelier Etheliya Hananova (Lawrence in Montreal, QC)

Sud-Ouest | Italian

1391 Saint Jacques Street, Montreal, QC H3C 1H2

T: 514.419.6672


Bao Bei

“Chef Jöel Watanabe is taking his food to a different level. He understands spices and flavor. It’s almost like what Vij’s has done with Indian food, modernizing it. It’s a cool room, the space is beautiful and the cocktails are really funky and unique. They do a great job of showcasing the modernness of the food. I like his fried rice and definitely love it late at night with the eggs on it - called Kick Ass House Fried Rice with a toban jian egg.”

- Chef Vikram Vij (Vij’s in Vancouver, BC)

“It's a super fun modern atmosphere. Joël Watanabe is the chef and makes Modern Chinese food. I recommend getting the beef tartare, which is fantastic, and the smoke veal tendon dish, which is amazing.”

- Chef Lucais Syme (La Quercia in Vancouver, BC)

“For brasserie Chinese.”

- Paul Grunberg (L'Abattoir in Vancouver, BC)

“It’s one of the most happening and charming restaurants in Vancouver. It also happens to be some ridiculously tasty modern Chinese Brasserie food.”

- Forager Tyler Gray (Mikuni Wild Harvest in Vancouver, BC)

Chinatown | Chinese

163 Keefer Street, Vancouver, BC V6A 1X3

T: 604.688.0876



“It’s like a Korean Izakaya and it’s fantastic. All the cooks go here because it’s open until around two in the morning. It’s Korean flavors, but you can tell he has worked in some Western kitchens, he has a little bit of sous vide cooking going on. It’s great and he’s a fantastic guy, really humble.”

- Chef Jöel Watanabe (Bao Bei in Vancouver, BC)

“Late night Korean place for kimchee, dumplings and noodles. You'll see the guys who cook with me here.”

- Chef Adam Peg (La Quercia in Vancouver, BC)

West End | Korean

867 Denman Street, Vancouver, BC V6G2L9
Tel: (604) 632-0022


Sun Sui Wah Seafood

“They have the best shumai. The ratio of pork, prawns and pork fat makes it good. It's unctuous with kind of a pop from the prawns.”

- Chef Jöel Watanabe (Bao Bei in Vancouver, BC)

“For the king crab and the Peking duck. They do king crab in four different ways - two are with noodles and rice. And then you get it deep fried with little chilies and rock salt and the other way is steamed with garlic and parsley. I just lose it! It’s pretty excessive and it’s what I do for my birthday every year. The peking duck comes in two ways with little rolls that you can put together and the other is crispy duck with little shrimp chips.”

- Chef Adam Peg (La Quercia in Vancouver, BC)

Riley Park & Richmond | Chinese / Dim Sum

3888 Main Street, Vancouver, BC V5V 3N9

T: 604.872.8822


102, 4940 No. 3 Road, Richmond, BC V6X 3A5

T: 604.273.8208



“I tend to stay away from the fine dining haunts, but this might be reason to make an exception. Chris Nugent is one of the nicest folks in this business and deserves all the accolades he's received. Now that they've been selected as Best New Restaurant by Chicago Magazine, I hope I can still get a reservation.”

- Chef Bill Kim (Urbanbelly, Belly Shack and Belly Q in Chicago, IL)

Lincoln Square | New American

2656 West Lawrence Avenue, Chicago, IL 60625

T: 773-942-7547 (make a reservation)




Northeast | Portland, ME

Mid-Atlantic | Philadelphia, PA

Mid-Atlantic | Baltimore, MD

Mid-Atlantic | Annapolis, MD

Mid-Atlantic | Washington, DC

South | Charleston, SC

South | Lexington, NC

South | Nashville, TN

South | Miami, FL

Midwest | Chicago, IL

Northwest | Seattle, WA

West | California Wine Country, CA

West | San Francisco, CA

West | Los Angeles, CA

Southwest | Austin, TX

Canada | Montreal, QC

Canada | Vancouver, BC


Northeast | Boston, MA

Chef Kogi Hagihara at Hakata Tonton in New York, NY

Photo Credit: Troy House

Palena in Washington, DC

Photographs courtesy of Cantler’s Riverside Inn

The Optimist

Photo Credit: Andrew Thomas Lee

Two Boroughs Larder in Charleston, SC

Photograph courtesy of Two Boroughs Larder

La Petite Grocery in New Orleans, LA

Photograph courtesy of La Petite Grocery

Asparagus, Eggs and Bottarga at EVOE

Photo Credit: Find. Eat. Drink.


Photograph courtesy of Oenotri

Spicy Fish With Flaming Chili Oil at Z & Y Chinese

Photograph courtesy of Z & Y Chinese

Franklin BBQ 

Photograph courtesy of Franklin BBQ

Thon at Le Comptoir de Charcuterie et Vin    

Photograph courtesy of Le Comptoir de Charcuterie et Vin

Sticky Rice Cake at Bao Bei   

Photo Credit: Find. Eat. Drink.

Catbird Seat in Nashville, TN

Photograph courtesy of Catbird Seat

Wild Olive in Charleston, SC

Photograph courtesy of Wild Olive


Photograph courtesy of Goosefoot

Glen Ellen Star

Photograph courtesy of Glen Ellen Star

Izakaya Yuzuki  

Photograph courtesy of Izakaya Yuzuki


Photograph courtesy of Contigo

The Veggie Pulled Pork at Depanneur Le Pick-Up

Photo Credit: Find. Eat. Drink.

Damso in Vancouver    

Photograph courtesy of Damso

Cakes & Ale in Atlanta, GA

Photograph courtesy of Cakes & Ale

Crabs at Cantler’s Riverside Inn

Photographs courtesy of Cantler’s Riverside Inn

Chef Andy Ricker at Pok Pok in Brooklyn, NY

Photo Credit: Patrick Kotls

B & G Oysters in Boston, MA

Photo Credit: Find. Eat. Drink.