>>> every year the folks at bon appetit magazine publish their list of the best new restaurants in america and it might come as a surprise but not one restaurant here in manhattan, the restaurant capital of the world , made the list. adam rappaport is editor-in-chief. good morning to you.
>> good morning, savannah.
>> what gives? actually if some of you did not grow up in new york city i'm proud of the rest of the country. you can get great food around the country.
>> exactly. the big guys don't win every year. the yankees don't go to the world series every season. let the rest of the country have some fun.
>> let's round out the top ten.
>> number ten, bondir in cambridge, massachusetts. congress in austin, texas. son of a gun in l.a. back to the east coast , long island city , which is queens.
>> and criteria for making the list?
>> andrew nolton our ace food critic ate out 250 nights last year. someone's got to do it. just like you have to taste all this food. you know, it's his list. the readers love him. he knows what he is talking about. these are his choices and we stick with them.
>> let's get to it and start with number five. we find this restaurant in chicago, illinois. rukshin.
>> named for the chef, his childhood nickname. can i unveil? a bit too early. all right. now teddy is kind of korean fusion cooking, really popular in new york city and at a-frame in l.a. right here we have an awesome salad. rugela plum, cheese, almonds and the sweet, the spicy, the crunchy, peppery. you can make this at home easily. a lot of people think salad, tomato and lettuce. salad can be a lot more. get some crunch and flavor going on. this is korean spice popcorn like a bar snack at the restaurant .
>> very good. i could not eat that delicately.
>> you can make it at home. no problem.
>> what is number four? trevail kitchen and amusements. where is that?
>> this was a surprise one in suburban minneapolis and it just goes to show there are great restaurants everywhere in the country. there are so many good chefs. great ingredients anywhere. this is a restaurant that has a ten-course tasting menu for $60. they make their own foods.
>> this is pan roasted barumundi also known as sustainable sea bass .
>> okay. fish. just checking.
>> popular in australia and becoming much more popular in the states. berries, tomatoes, etcetera. fancy.
>> what it comes out to is fancy food at a great price in suburban minneapolis.
>> okay.
>> how about seattle? the walrus and the carpenter .
>> walrus and the carpenter named for a lewis carroll short story. this is an oyster bar , bustling oyster bar . a good oyster bar , all local. these are all from washington state . you go there and you sit at the bar, great wine. you can go for the oysters and stay for the big plates. this is smoked trout with a lentil creme freche salad.
>> and another one san francisco .
>> mission chinese food . this is a restaurant that originally started as a popup, a sort of a once a week restaurant , old school, no frills chinese restaurant in the mission district . the two chefs, husband and wife team turned it into a full-time restaurant and now it's one of the most popular in the country. this is a lamb cheek noodle super which is basically lamb stew.
>> they call it tingly lamb.
>> that's what they call it. i don't know what that means.
>> why? i'm almost afraid to find out.
>> it's amazing.
>> looks great. part of a bigger trenld. chefs aren't putting a lot of money into the day care ecor. it's all about the food. no frills but great eating and that is important right now with this economy. we don't need to spend a million dollars on the decor. focus on the food and keep the prices very fair.
>> number one?
>> i got ting ls. that was good.
>> let's get some drama going? charleston, south carolina amazing food city . our number one restaurant in the country according to andrew nolton our food city , husk in charleston, north carolina . what is so great about husk, the chef there, this is his sort of ode to the food he grew up eating from his grandmother's cooking in the south. every ingredient on the menu is from the south. this is his skillet roasted chicken, a technique that a lot of high end chefs love. you poach the food, get the temperature just right, super moist, crisp it in a cast iron skillet. amazingly moist. crispy at the same time. herb pea soup . it's in there.
>> did you make all this here or order it from there and fly it in?
>> i got here at 3:00 a.m . and did everything myself.
>> incredible.
>> all right. adam rappaport from bon appetit thank you so
Source: http://today.msnbc.msn.com/id/44771168/ns/today-food/
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