|
Boston
Who: Chef Jamie Bissonnette (Toro, Coppa in Boston)
Where: Gourmet Dumpling House (52 Beach Street, Boston, MA 02111, T: 617.338.6223)
What: "The tripe tongue and tendon salad. The best choice for offal in Chinatown."
Los Angeles
Who: Chef Jon Shook (Animal in Los Angeles)
Where: Ruen Pair (5257 Hollywood Boulevard, Los Angeles, CA 90027, T: 323.466.0153)
What: "For late night Thai."
New Orleans
Who: Chef John Besh (Besh Restaurant Group in New Orleans)
Where: Orient Dong Phuong Restaurant (14207 Chef Menteur Highway, New Orleans, LA 70129, T: 504.254.0296)
What: "The Vietnamese restaurants are cooking up some of the best foods I've ever eaten, period. It's really an insiders only world."
New York - Manhattan
Who: Chef Gabe Thompson (dell'anima, Anfora, L'Artusi in New York)
Where: Shanghai Cafe
(100 Mott Street, New York NY 10013, T: 212.966.3988)
What: "The soup dumplings and sticky rice are amazing."
New York - Queens
Who: Chef Joshua Whigham (The Bazaar by Jose Andres in Los Angeles)
Where: Kabab Cafe (25-12 Steinway Street, Astoria, NY 11103 T: 718.728.9858)
What: "Northern Egyptian style food, 12 seats. Brains, heart, testicles, tongue and lamb cheeks. If you want a unique dining experience, this is the place."
|
