It becomes more difficult every year to rank America’s best restaurants. Exceptional culinary landscapes in big cities get even better, and new and different dining scenes are born and in turn attract and inspire even more greatness from a growing number of talented cooks. This makes trying to rank the country’s best restaurants in 2014 all the more challenging, but also all the more interesting, worthwhile, and intriguing.
View Slides: 101 Best Restaurants in America for 2014
We have always believed that good food is good food, and so our previous 101s have compared iconic pizza parlors and joints serving transcendent cheeseburgers with the lapidary perfection of a French Laundry or the genre-bending inventiveness of a Next. That said, as we continue to watch the nation’s culinary scene improve, we’ve come to the conclusion that in fairness to both categories of restaurants we should now rank them in their own lists. In 2014, then, for the first time, The Daily Meal's ranking of 101 Best Restaurants in America will be followed by a list of America’s 50 Best Casual Restaurants — the most amazing spots in the United States serving the ribs, red hots, pizzas, burgers, tacos, and other less expensive (but no less important or mouthwatering) dishes. Watch for it next month.
We formed our first 101 list in 2011 by asking: Where did we, The Daily Meal’s editors, like to eat? Accounting for our mood, budget, and where we happen to be when we get hungry, how would we vote — not only with our critical faculties, but with our mouths and our wallets? Where would we send friends? We devised a list of 150 places and argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Then we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. We did that again in 2012, considering 2011’s winners and nominees, and suggestions from judges and readers, resulting in 202 nominations, and again in 2013, considering readers’ suggestions and those of panels with a wider geographic reach than ever.
Read More: 101 Best Restaurants in America for 2013
Read More: 101 Best Restaurants in America for 2012
Read More: 101 Best Restaurants in America for 2011
In 2014, we took the added step of asking restaurant experts and critics across the country to submit nominations of their own, both locally and nationally. We ended up with more restaurants to consider than ever, some 430 from Maine to California, Washington to Florida, and everywhere you can imagine in between.
The results were thought-provoking and contentious. Evenly distributed across the nation? Absolutely not. While we try hard to represent a wide geographical spread, and as good as our overall food scene has become, there are "food towns" around the country — Chicago, Los Angeles, New Orleans, both Portlands, San Francisco, and a few others, including (grumble away) New York City — where many of the best restaurants are congregated, often because talented chefs and restaurateurs from other regions gravitate to them. We realize that there are some 71 urban areas in the U.S. with populations of 500,000 and above, and though they’re full of restaurants, does every one of them have one or two places that can really be compared with America’s best? Maybe. But even today, probably not.As always, the question we’d encourage panelists (and readers) in areas that seem underrepresented to ask themselves is: Is the restaurant I love here, something I’d recommend people make a special trip to experience? The answer would be yes for most of the top-ranking restaurants that made 2014’s 101 best list.
There were slightly more avant-garde, modern American, and seafood restaurants that made the list this year than in 2013, and there was a modest jump in restaurants serving international cuisine. More notable, was the rise in Asian restaurants (16 compared to 10 in 2013), and the drop off of Italian and regional and traditional restaurants (though the latter can be attributed to a number of casual restaurants that will likely resurface on the aforementioned list of America’s best casual restaurants).
There were more restaurants in both New York (up three to 24) and California (up four to 24) than there were last year, This still represents a drop from the 28 New York restaurants featured in 2012, and matches the 24 featured from California that year. More restaurants made the list from Washington, D.C. and Houston, and Portland, Charleston, Seattle, and Philadelphia stayed pat with the same number as last year. Aside from New York’s CIty's 23 restaurants, Los Angeles (10), San Francisco (9), and Chicago (7) were the cities that topped the list with the most restaurants.
As always, the question we’d encourage panelists (and readers) in areas that seem underrepresented to ask themselves is: Is the restaurant I love here, something I’d recommend people make a special trip to experience? The answer would be yes for most of the top-ranking restaurants that made 2014’s 101 best list, one that includes every kind of restaurant you could imagine.
You may question the results, you may think you know better than we do how to order this list, you may think it obvious that we should replace a number of winners with restaurants you think are more deserving. With a ranking like this, it would be surprising if there weren’t disagreements. Indeed, there were places we were pulling for ourselves that didn’t make the cut, and places we thought should have been higher or lower.
Please let us know what you think we missed or misranked — we do read your comments even if we don’t always agree with them. As we have every year, we’ll publish a follow-up with your opinions — and hey, if you turn us on to places we missed, so much the better.
We’re excited about our 2014 list of America’s best restaurants. Their quality and sheer diversity of menus and cuisines and the hundreds that almost, but didn’t quite make it demonstrate that we live in an exciting time in America for food. There are some truly exciting chefs in America, chefs raising the bar to a level this country has never seen. We salute the hard-working people who make dining out in America a rewarding adventure. We’d also like to thank our panelists for helping (click here for the full panelist list). You can be certain we will continue to sign up more trusted panelists and refine the process by which we make our choices. What will the next 101 installment bring? You’ll find out on The Daily Meal.
101. Spiaggia, Chicago, Ill.
100. The Barn at Blackberry Farm, Walland, Tenn.
99. Betony, New York
98. The Elm, Brooklyn
97. Zaytinya, Washington, D.C.
96. Rasika, Washington, D.C.
95. Night + Market, Los Angeles
94. Sushi Nakazawa, New York
93. Alder, New York
92. Underbelly, Houston
91. The Restaurant at Meadowood, St. Helena
90. Roy’s Waikiki, Honolulu, Hawaii
89. Lotus of Siam, Las Vegas, Nev.
88. Hugo's Regional Mexican Cuisine, Houston
87. Bacchanalia, Atlanta, Ga.
86. The Walrus and the Carpenter, Seattle, Wash.
85. Yank Sing, San Francisco (Rincon Center)
84. Cut, Los Angeles
83. Komi, Washington, D.C.
82. Providence, Los Angeles
81. Nobu, New York
80. McCrady's, Charleston, S.C.
79. City Grocery, Oxford, Miss.
78. é by José Andrés, Las Vegas, Nev.
77. Bäco Mercat, Los Angeles
76. Chef's Table at Brooklyn Fare, Brooklyn
75. Spago, Los Angeles
74. Michael's Genuine, Miami
73. Hinoki & The Bird, Los Angeles
72. Herbsaint, New Orleans, La.
71. Al Di La, Brooklyn
70. CityZen, Washington, D.C.
69. Zahav, Philadelphia, Pa.
68. Fearing's, Dallas
67. Sushi Yasuda, New York
66. Masa, New York
65. Catbird Seat, Nashville, Tenn.
64. Vetri, Philadelphia, Pa.
63. Beast, Portland, Ore.
62. Hominy Grill, Charleston, S.C.
61. Mission Chinese, San Francisco
60. Momofuku Ko, New York
59. WD-50, New York
58. Guy Savoy, Las Vegas, Nev.
57. Minibar, Washington, D.C.
56. Quince, San Francisco
55. Joe's Stone Crab, Miami
54. Topolobampo, Chicago, Ill.
53. Ippudo, New York
52. Marea, New York
51. Gary Danko
50. Canlis, Seattle, Wash.
49. Uchi, Austin
48. Coi, San Francisco
47. Il Buco Alimentari, New York
46. NoMad, New York
45. Blue Hill, New York
44. Michael Mina, San Francisco
43. Lucques, Los Angeles
42. Fore Street, Portland, Maine
41. Bouchon Bistro, Las Vegas, Nev.
40. Frasca Food & Wine, Boulder, Colo.
39. FIG, Charleston, S.C.
38. Manresa, Los Gatos
37. Pok Pok, Portland, Ore.
36. O-Ya, Boston, Mass.
35. Osteria Mozza, Los Angeles
34. Babbo, New York
33. Bouchon Bistro, Yountville
32. Bar Tartine, San Francisco
31. Gotham Bar & Grill, New York
30. Joël Robuchon, Las Vegas, Nev.
29. Del Posto, New York
28. Bern's Steak House, Tampa
27. August, New Orleans, La.
26. ABC Kitchen, New York
25. Next, Chicago, Ill.
24. Inn at Little Washington, Washington, Va.
23. Zuni Cafe, San Francisco
22. Cochon, New Orleans, La.
21. The Publican, Chicago, Ill.
20. Girl & the Goat, Chicago, Ill.
19. Bazaar, Los Angeles
18. State Bird Provisions, San Francisco
17. Jean Georges, New York
16. Gramercy Tavern, New York
15. Galatoire's, New Orleans, La.
14. Le Pigeon, Portland, Ore.
13. Blackbird, Chicago, Ill.
12. Husk, Charleston, S.C.
11. Commander's Palace, New Orleans, La.
10. Blue Hill at Stone Barns, Pocantico Hills, N.Y.
9. Momofuku Ssäm Bar, New York
8. Animal, Los Angeles
7. Daniel, New York
6. Alinea, Chicago, Ill.
5. Chez Panisse, Berkeley
4. Per Se, New York
3. The French Laundry, Yountville
2. Eleven Madison Park, New York
1. Le Bernardin, New York
Arthur Bovino is The Daily Meal's executive editor. Read more articles by Arthur, reach him by email, or click here to follow Arthur on Twitter. Colman Andrews, Dan Myers, Haley Willard, Lauren Gordon, Emily Jacobs, Jonathan Hirsch, Joanna Fantozzi, and Karen Lo contributed reporting to this article.
America's 26 Best Food Trucks
While certain cities have emerged as major food truck hubs (think Austin, Portland and LA), they're hardly the only spots where you can score incredible meals on wheels. Join us on a road trip of America's best on-the-go eats!
Roti Rolls, Charleston, South Carolina
Not only is Roti Rolls consistently voted Charleston's best food truck, but for a time it was the South Carolina city's one and only food truck! To be sure, the "Green Machine" is always a welcome sight on the streets, serving roti parathas padded with Caribbean-, Asian- and Indian-inspired fillings made from locally grown ingredients. Think the Funky Farmer with coconut-green-curried local vegetables, the Thurman Murman with braised local short rib and Creole mac 'n' cheese, and the Shrimpin' Ain't Easy, featuring pickled local shrimp and butter bean chow-chow.
Fava Pot, Washington, D.C.
"Eat Healthy for a Good Cause" is the motto at Fava Pot, a beloved D.C. truck that's also birthed a brick-and-mortar business. That means every purchase of gluten-free fava bean falafel, antibiotic-free grilled Cornish hens sprinkled with sumac, and Egypt's vegetarian street staple, koshary (lentils, rice, chickpeas and pasta, bathed in spicy tomato sauce) goes to fund founder Dina Daniel's work with Coptic Orphans. Building on their Valuable Girl Project (a development program that empowers young women through educational mentoring), she currently sponsors Coptic Girl Rising, offering scholarships to gifted girls with college aspirations.
Nong's Khao Man Gai, Portland, Oregon
Nong Poonsukwattana immigrated from Bangkok to Oregon back in 2003, with $70, two suitcases and one badass recipe for khao man gai. And as it turns out, that's all she really needed to open one of the most-sought-after mobile food vending operations in one of America's most-food truck-obsessed cities. Not only has Nong been on the receiving end of major, high-profile press (everywhere from The New York Times to the Washington Post, as well as CNN, Ted Talks, Eater, Munchies and more), but she was able to open a restaurant too, on the strength of a single dish. All patrons need to do is order white or dark meat, from free-range chicken simmered in ginger, garlic and pandan. The chicken is served with a concentrated broth made from the poaching liquid, and jasmine rice toasted in the poultry's rendered fat.
Tot Boss, St. Paul, Minnesota
Who knew that those freezer-section potato nuggets could form the basis of an entire business? Yes, the tots at St. Paul's mobile spud slinger come courtesy of good old Ore-Ida, while the truck tends to indulgent toppings. Here, tots are wrapped in bacon, substituted for corn chips in nachos, tricked out like pizza, doused in gravy and cheese curds for poutine, and even styled into that Minnesota staple, hot dish &mdash a meat, veggie and canned-soup casserole paved with crunchy tots.
Bombay Food Junkies, St. Louis
St. Louis' first and only 100 percent vegan-vegetarian Indian food truck brings Bombay's vibrant street-food culture to the urban heart of Missouri. Alongside the omnipresent samosas, you'll find regional specialties like vada pav: spiced, chickpea flour-coated potato fritters topped with chutney and served on a fluffy bun. There are also wrapped roti sandwiches, such as faux chicken or paneer tikka, teamed with Indo-Chinese noodles or peanut carrot salad.
Micklethwait Craft Meats, Austin, Texas
Standing out from the pack in Austin &mdash one of America's food truck capitals &mdash is quite the accomplishment. And achieving it through barbecue in a state where pitmasters abound is an impressive exploit as well. The fact that Micklethwait's critically acclaimed meat emerges from a trailer (or more precisely, a miniature, screened-in smokehouse positioned mere feet away) is yet another victory. Alongside the all-important brisket, standouts include sausages like lamb, duck and garlicky kielbasa, cooked over post oak.
Blaxican Food Truck, Atlanta
Collard-green quesadillas. Blackened-fish tacos. It's everything you'd expect (and crave) from a truck that serves Mexican soul food. But the cheeky moniker &mdash after a nickname given to owner Will Turner &mdash and quirky concept aren't just about shock value. Besides keeping Atlanta patrons well satiated with shrimp and jalapeno cheese grits tostadas, tips from the truck and donations from the website go toward feeding needy residents throughout the city, through organizations like the Peachtree-Pine Shelter, My Sister's House Shelter and East Point Christian Church.
Gastros, Providence, Rhode Island
Rhode Island's only USDA-certified mobile food company, Gastros specializes in housemade charcuterie. That means there's not an outsourced sausage, sad stack of cold cuts or preservative-laden hot dog in sight. Consisting solely of heritage meats, all-natural casings and other top-quality ingredients, the offerings extend to Genoa salami and wagyu pastrami sandwiches, as well as bacon cheddarwurst and smoked chorizo deposited in brioche buns basted with garlic butter.
Mannino's Cannoli Express, Hammonton, New Jersey
Ice cream trucks are a dime a dozen. But if you're seeking a quick sugar fix in New Jersey, what could be better than on-the-go cannoli? Drawing on years of experience working at her father's restaurants (where she was often tasked with making pastries) as well a culinary degree, which inspired her to experiment with techniques and flavors, Gabriella Mannino Tomasello has really made the sweet Sicilian treat her own. In addition to traditional vanilla ricotta cannoli, there are inventive seasonal specials such as fresh blueberry and peach, maple bourbon bacon, pumpkin and caramel apple, and limoncello and fig.
Quiero Arepas, Denver
When you want Venezuelan cornmeal cakes (and just happen to be in the Denver area), there's no better destination than Quiero Arepas, run by a Maracaibo native. Not only is the entire menu naturally gluten-free (masa dough is grilled, split and stuffed with fillings like queso, plantains, black beans and shredded beef), but the truck is all about social and environmental responsibility: Produce, meats and cheeses are sourced from local farms, the low-emission vehicle is powered by natural gas, and you won't find lids, straws, plates, utensils or side cups on the premises, in an effort to remain as close to zero waste as possible.
Hero or Villain, Detroit
Whether or not good triumphs over evil (insofar as your order from Detroit's roving sandwich truck is concerned), you're going to end up with something pretty darn delicious. The Captain Planet is bound to please the environmentally conscious set, being composed of portobello mushrooms, roasted red peppers, caramelized onions and mozzarella on a pesto aioli-smeared hoagie roll, while the steak-and-provolone-piled Deathstroke is on a mission to clog your arteries.
Ms. Cheezious, Miami
No Miami bikini body is safe in the face of Ms. Cheezious and its out-of-bounds sandwiches. So much more than white bread cemented shut with plasticine squares of American, the molten grilled cheeses here include the Frito Pie Melt, with chili, jalapenos and corn chips on sourdough the Mackin Melt, made with house-cured bacon and Gouda mac 'n' cheese and even a S'mores Melt for dessert, coated with roasted marshmallow, salted hazelnut spread and graham cracker crumbles. And though the menu may sound joyfully juvenile, it's won Ms. Cheezious some very adult accolades, such as South Beach Wine and Food Festival's People's Choice Award for Best Food Truck.
Big Wave Shrimp, Haleiwa, Hawaii
In case you didn't know it, serving shrimp from a truck is an actual thing in Hawaii. And Big Wave Shrimp has ridden that crest right up to the top, luring lunchers in historic Haleiwa with plates of pristine white prawns tossed with garlic butter, dusted with lemon pepper or battered and fried until crisp.
Kogi BBQ Taco Truck, Los Angeles
A true OG, Roy Choi's Kogi (which hit the streets in 2008) helped kick off a nationwide obsession with food trucks, as well as the concept of Asian-inspired tacos. It also codified California as a true nexus of mobile vending and established Twitter as a means for businesses to build a rabid fan base, attracting 150,000 followers (and counting) on the strength of its short rib burritos, spicy pork tacos and kimchi quesadillas.
Flash Crabcake Company, Baltimore
Peddling crabs in Maryland is sort of akin to bringing coals to Newcastle. But if you're going to partake of the native crustacean, it's best to have your cakes made by a bunch of lifelong locals like the folks at Flash. And thanks to their established relationships with shellfish purveyors, the Gordon family (former restaurant owners) are able to keep their quality high and their prices low. A thoroughly streamlined menu &mdash think lump crab cakes, cream of crab soup, or crab cakes bobbing in cream of crab soup &mdash also means your order will be ready in a flash.
Pierogi Wagon, Chicago
This cheerful yellow wagon "spreads the pierogi love" all throughout Chicago. And its pillowy Polish dumplings can be customized to your liking: bursting with white cheddar and potato, spinach and cheese, sauerkraut and mushroom or braised beef, and smothered with grilled onions, sour cream and/or bacon. They're also ideally served with a side of Polish sausage, or the sugar-dusted jelly doughnuts known as pączki.
The Halal Guys, New York City
What began as a humble New York meat cart is now a full-on global franchise (seriously, you'll find The Halal Guys in other locations from Wisconsin to the Philippines). Yet its midtown Manhattan location still attracts some of the city's longest lines for street food &mdash no small feat &mdash wooing office workers, cab drivers and tourists alike with gyro sandwiches and chicken over rice, slathered in proprietary red and white sauces.
Pho Nomenal Dumplings, Raleigh, North Carolina
The 2015 winner of Food Network's own The Great Food Truck Race, this Raleigh, North Carolina, favorite showcases the culinary experiences of two Asian-American women who grew up in the South. The name is one playful example of that, and the menu is very much another &mdash in addition to more straightforward fare such as pho (Vietnamese beef noodle soup) and pork-and-chive dumplings, look for cheerwine bulgogi sloppy joes, Taiwanese spaghetti and corn-dog banh mi.
I Don't Give a Fork, Newark, Delaware
Don't let the name fool you this mobile business is a real passion project. After winning a pitch competition sponsored by the University of Delaware, Leigh Ann Tona decided to go all in on her idea. And having nurtured it from a rickety cart purchased off of Craigslist to a full-on food truck parked at the Firefly Music Festival, she's pretty much emerged as Delaware's queen of fork-free eats &mdash sought out for her signature mac 'n' cheesesteaks and her fries dipped in ranch dressing and dusted with garlic powder.
Off the Rez, Seattle
Seattle is a food truck mecca, which means Off the Rez gets serious props for differentiating itself from the crowd. It's the only place in the city where patrons can get a taste of Native American cuisine &mdash most notably Indian fry bread. The puffy, doughy vessels can be enjoyed as is, or used to cradle fillings such as chicken chile verde, pulled pork or burgers, or even ordered as dessert, drizzled with honey, rolled in cinnamon sugar or dolloped with lemon curd, Nutella or jam.
Authentic Gyros, Miami
Served from a truck as blue as the sparkling waters of the Mediterranean, the gyros from Miami's Greek machine are definitely legit. Piled with spit-roasted lamb, pork or chicken, they're wrapped in fresh grilled pitas and showered with locally grown tomatoes, onions and housemade tzatziki sauce.
Yeti Dogs, Anchorage, Alaska
The common (and frequently true) perception of hot dogs is that they're jam-packed with mystery meat. Yet this Anchorage, Alaska, purveyor stands proudly behind its proteins, with good reason. All-beef sausages are merely a jumping-off point here look for links forged from reindeer, alligator, rattlesnake, elk and yak as well.
Burmese Bites, New York City
While it's possible to find fare from just about anywhere in the world in New York City, there are precious few places dedicated to Burmese cuisine. That explains much of the excitement around Burmese Bites, winner of the People's Choice honor in the 2018 Vendy Awards (honoring the city's best street-food purveyors). A primary cause of the fuss, though, is the incredible keema palata, which owner Myo Lin Thway learned to how to make from a trishaw driver, in his hometown of Hinthada. A flatbread &mdash formed from unleavened dough, swung in the air and slapped down repeatedly so it forms paper-thin, ultraflaky layers &mdash is wrapped around juicy chunks of chicken spiced with masala imported from Myanmar.
Streetza Pizza, Milwaukee
Quick &mdash name America's best city for pizza. Bet you said New York, right? Well, according to national media, who've declared Streetza "The #1 Food Truck in America" (Bloomberg Businessweek), one of the "Best Pizza Joints in the U.S." (Travel Observer) and "The Best Food Truck in All the Land" (Eater), Milwaukee may have stripped the Big Apple of its title.
Smoke Et Al, Nashville, Tennessee
As the name suggests, this Nashville favorite goes way beyond barbecue. Granted, the pit-smoked meats are unimpeachable, from hickory ribs to hand-pulled pork shoulder to brisket, either served as is or tucked inside of a taco. But the "Et Al" portion of the menu also deserves mention. Yakitori tater sticks (roasted, fried and skewered Yukon Gold potatoes glazed in Japanese grilling sauce), anyone?
Bang Bite Filling Station, Santa Fe, New Mexico
Enrique Guerrero is something of a culinary celeb in Santa Fe, since he's opened multiple popular restaurants (many of which have showcased what he calls his "Nuevo Hacienda Cuisine") as well as Bang Bite Filling Station, one of the area's longest-running food trucks. And while he's obviously got serious fine-dining chops, he's just as committed to serving up award-winning burgers. Take the Bite Burger, which raises the stakes on the beloved green chile cheeseburger, with jalapenos, serranos, poblanos and chipotles blended right into the meat.
The Hot 10 2014: Rose's Luxury, Washington, D.C. (No. 1)
ose’s Luxury opens at 5:30 tonight. It’s five o’clock now, so I decide to do what I always do before visiting a new restaurant: Grab a pregame drink nearby. As my cab pulls up along Eighth Street in Washington’s Barracks Row neighborhood, I notice a line 30-deep. Is someone selling black-market Cronuts? Is it a political protest? No and no: These people are all waiting for a table at Rose’s, which is open only for dinner and does not take reservations.
Later, as I’m finishing my whiskey and paying the bill, I realize why those people were willing to wait two-plus hours for a table in a city whose food culture is otherwise known mostly for power lunches: Rose’s is a game-changer .
There is a lot that sets it apart, starting with the warm, farmhouse-style dining room, kitchen-counter seating, and atrium glowing with string lights. There is the knowledgeable and friendly service. And, of course, the eclectic menu: Southern comfort food threaded with globe-trotting ingredients and ideas from Southeast Asia, Mexico, Italy, and France.
While chef-owner Aaron Silverman is clearly concerned with the food that goes out on his plates, he pays even closer attention to the people eating it. And that’s when it hits me: Rose’s isn’t just in the restaurant business it’s in the making-people-happy business .
If that feels like a revelation in dining, it should. It did to me, and it’s why Rose’s tops our list of this year’s best new restaurants.
To find out what makes a meal here so special, I spent 12 hours trailing Silverman on a weekday in early June. Let’s just say the brilliance of Rose’s isn’t by accident.
11 a.m. “This is where it all started,” Silverman, 32, tells me while standing in the dining room of his well-appointed apartment just a few blocks from the restaurant. Before opening in October 2013, he held several pop-ups here to test out dishes. He’d been planning Rose’s for years, collecting vintage glasses and sterling-silver presidential spoons at flea markets. The restaurant was named for his epicurean grandmother the “Luxury” part speaks to his obsession with hospitality. “It’s not about white gloves and a four-fork table setting,” Silverman says. “It’s about being taken care of, and making people happy.”
Service, the Rose's Way
Hospitality means everything to chef-owner Silverman. Here are just a few of the ways he puts the guest’s experience first:
1. Comfort Is King
Silverman thought the restaurant’s original tables were an inch too high, so he spent several thousand dollars to replace them a week before opening. “Now I have 28 table bases sitting in my parents’ garage,” he says. “But it’s the little things that make a difference.”
2. Let the Freebies Flow
“All of our items have a ‘from us’ version,” Silverman says. If a diner can’t decide between two cocktails, or the server wants guests to try something they didn’t order, the restaurant can send it to the table gratis.
3. Substitutions: Definitely Okay
“We don’t say, ‘Chef doesn’t allow that.’ If a guest wants a Caesar salad, she gets a Caesar salad,” Silverman says. For customers with allergies, Rose’s servers will mark up a menu to let them know which items are safe to eat.
4. Don’t Forget the Loo!
In addition to that rosemary-mint soap, the WC is stocked with bobby pins, a small fix for those with flyaways. “I always think, How can we make our bathroom more welcoming?” he says.
5. Give Good Goodie Bags
For Rose’s private rooftop dinners, each guest leaves with a to-go bag: a house-smoked brisket sandwich, Utz potato chips, and a Capri Sun.
11:30 a.m. Treating customers like kings may be a priority for Silverman, but the guy has serious cooking cred, too. He’s worked with two of the most influential chefs of the past decade: David Chang at Momofuku Noodle Bar in New York and Sean Brock at McCrady’s in Charleston, South Carolina. We stop for coffee on the way to Rose’s. Silverman orders a large with cream and lots and lots of sugar. He’s got a long day ahead of him.
11:45 a.m. Rose’s is already a hive of activity when we arrive. His mom, Jackie, is in the dining room arranging flowers. (Rose’s is a family affair: Mrs. Silverman and a friend painted the floor upstairs, while Silverman’s dad sealed it, and his uncle built some of the wood tables.) “Aaron called us one day and said he wanted to go to Harvard Business School,” she recalls. “We said we’d do whatever we could to help him out. A week later he called back and said he was going to cooking school. I think he made the right decision.”
Noon Silverman meets with his two managers to go over menu changes: the crab claws with pickled-ramp-and-chive mayo are coming off a peach salad with shiso, mint, and ricotta is going on. Reservations for the ten spots at the roof garden table—the only reservations Rose’s takes—are selling out three weeks in advance. And no wonder: The family-style meal includes off-menu items and a surprise goodie bag.
1 p.m. Silverman and his three sous-chefs discuss the ever-evolving menu. One of them wants to add crab cakes, but Silverman isn’t convinced. (“We won’t sell anything else,” he worries.) Carrot top–walnut pesto is making its debut on fusilli tonight. The kitchen is excited—and that’s key. In two weeks, Silverman will close Rose’s for a staff retreat that includes grilling, drinking, and a Hall & Oates concert. “It’s not just about taking care of the guests,” he explains. “It’s also about keeping the people I work with happy.” (Notice a theme?) After two months, any employee who does four or more shifts a week gets complete medical coverage. But it doesn’t stop there: Community is also important. Rose’s donates 25 cents per diner to the World Food Program USA . They’ve raised nearly $8,000 to date.
1:30 p.m. Silverman’s roommate, Brooke Horn , and Kate Lee , a.k.a. “Farmer Kate,” arrive bearing dill flowers and onion blossoms picked at a nearby community farm. They run upstairs to check on the rooftop herb garden.
2 p.m. Over bags of Nacho Cheese Doritos and Peanut M&M’s, the young, bubbly staff meets for its weekly wine tasting, where the GMs walk through some of the bottles on offer. The camaraderie is palpable. “These aren’t just servers,” Silverman says. “They were hired to make people happy.” (That’s three happiness mentions for those keeping count.) As such, Rose’s overstaffs so that each waiter can interact with guests “without faking it.” They also have permission to give away food and drinks to keep customers in good spirits extras are listed on the check as “from us.” “More important to me than who is in the kitchen is who the servers are—they’re the ones dealing with customers,” he says. “Cooking is only 20 percent of the success of this restaurant.”
__2:45 p.m.__Silverman shows me the bathroom. “Soap is one of the most overlooked aspects of a restaurant,” he says. He’s only half joking. “Two years before we opened, I knew I wanted C.O. Bigelow ’s rosemary-mint soap.” Guests are so into it, they comment on Yelp.
3:30 p.m. Silverman is busy tasting. The strawberry-and-tomato sauce for the spaghetti, one of the restaurant’s most divisive dishes, is a tad too sweet. It also needs more spice. So does the broth for the lemongrass-seafood stew.
4 p.m. Staff meal is served while people fold napkins and polish silverware. Today it’s carnitas tacos, radish salad, and pineapple-mint agua fresca . Unlike many kitchens, the front and back of house here actually communicate. Like a coach on game day, Silverman gives a pep talk: His proudest moment, he says, happened just that weekend, when Billy Shore , founder of Share Our Strength , a nonprofit dedicated to ending childhood hunger in America, stopped by for dinner—and loved it. He was so blown away by the experience, he sent the restaurant a note, which Silverman read aloud. It mentioned the food, but it was primarily about the hospitality.
5 p.m. Doors open in 30 minutes, and there are already 26 people in line.
__6 p.m.__The restaurant is full and the kitchen pass is stacked with orders. There’s a peanut allergy at table 21 table 14 doesn’t eat cilantro and table eight wants steamed veggies not listed on the menu. There’s no rolling of the eyes from the kitchen—they just do it. “It’s not a big deal to accommodate dietary restrictions,” Silverman says. “It’s just good business.”
6:45 p.m. “Harlem Shuffle,” the original version, comes over the speakers. Whether it’s Bob & Earl, LL Cool J, or Blur, music is important at Rose’s. Silverman built the restaurant’s original 2,000-song playlist Gray V, a music-curation company, added 2,000 more. “We vote on each and every song through a Gray V app on our phones,” he says. “One time I was running some errands and got three frantic texts and four missed calls within a minute. I thought the restaurant was on fire. But it was just my staff telling me to never again play ‘Hey Baby’ by No Doubt.”
7:30 p.m. All solo diners get at least one dish on the house. A gentleman sitting at the chef’s counter receives a salad made with pork sausage, habanero, lychee, raw onions, and whipped coconut milk . He thinks Rose’s has mistaken him for a critic.
__8:30 p.m.__I grab a seat at the counter and order all 12 dishes on the small-plates menu. Nothing tops $14 except the family-style plates offered nightly. Silverman is a frying guru. Chicken-fried oysters are served on top of a raw-oyster tzatziki . Boneless chicken thighs, brined in pickle juice , are fried and served with a drizzle of honey and flurry of benne seeds. It’s some of the best fried chicken I’ve ever had—and, as a Georgia boy, that’s saying something.
8:45 p.m. People are still waiting. There are college kids hitting up their visiting parents for a free meal, groups of friends drinking like it’s Friday (it’s only Monday), and couples smart enough to know that early in the week is the best time to get a table.
__11 p.m.__The shift is over. Silverman and I grab Vieux Carré cocktails at Beuchert’s Saloon nearby. He’s a confident guy, but he seems genuinely surprised by all the media attention Rose’s has received. “I just want to make people happy,” he says. Again. Sure, it sounds like a line you’d feed a writer working on a story for Bon Appétit, but seeing is believing. And after shadowing him for 12 hours, I’m sold.
People go out to eat for all kinds of reasons. Some for the dishes, some for the service, and some just because a food magazine told them to. But at the end of the day, everyone goes back to the place they enjoyed the most. The place that is actually, you know, fun. Silverman’s understanding of this is nothing short of a culinary revolution.
The 30 Best BBQ Restaurants In America, According To Open Table
America has a serious love affair with barbecue. It's an adoration so profound, the people were unable to leave it in the South from whence it came. You no longer have to live in Alabama or make a trip to Texas to eat great ribs, brisket, or awesome BBQ sides. These days, you can get great barbecue in the center of Manhattan or a pulled pork sandwich worthy of a food coma in the Golden City.
A look at Open Table's 2014 30 Best BBQ Restaurants Diners' Choice Awards is proof of that -- only a few restaurants on the list are actually located in the South. There are restaurants from both coasts, and a good amount hail from Chicago of all places. Fear not, this doesn't mean that the South isn't still top when it comes to barbecue. A more likely explanation would be that great Southern barbecue doesn't exist at places that take Open Table reservations.
Without further ado, here are the best BBQ restaurants in America (which accept reservations on Open Table).
Cookout Classics for Labor Day
Planning the last big barbecue of the season? These must-have recipes will help you send summer off in the most delicious way possible.
Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved.
Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved.
Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Con Poulos ©Con Poulos
Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved.
Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved.
Photo By: Melissa Libertelli
Photo By: JOSEPH STANFORD PHOTOGRAPHY
Photo By: Christopher Testani
Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Kana Okada © 2012, Kana Okada
Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved.
Photo By: Yunhee Kim ©2011, Television Food Network, G.P. All Rights Reserved.
Photo By: Con Poulos ©Con Poulos
Photo By: Christopher Testani
The beauty of these classic burgers is that they&rsquore incredibly versatile. Load them them with traditional fixings (like American cheese, lettuce tomato and red onion) or deck them out with the most-outrageous toppings you can think of. Either way, they&rsquoll be delicious!
Foil-Pack Grilled Sweet-and-Spicy Chicken Wings
Marinate your wings in an easy sweet-and-spicy mixture, then grill them in a foil pack for mess-free cooking (you&rsquoll still need napkins for eating, though!).
It just wouldn&rsquot be an end-of-summer cookout without a few classics, coleslaw being one of them. Trisha&rsquos version is tangy and crunchy, perfect with whatever you&rsquore grilling up.
Turkey Club Kebabs
What&rsquos the one thing you probably haven&rsquot grilled all summer? Turkey. We like turning it into bacon-wrapped kebabs &mdash for sandwiches!
Grilled Picnic Corn
This kicked-up, grilled corn tastes great eaten right from the cob (stick a popsicle stick into one end for easier handling!) but it also makes a great salad. Simply cut the corn off the cob after you char it and then toss it with the other ingredients.
Sweet and Spicy Apricot BBQ Chicken Thighs
Save the space on your grill for hamburgers and hot dogs &mdash without giving up BBQ chicken. Valerie cooks hers in the oven, while basting it with a sweet-and-spicy, homemade apricot BBQ sauce.
Pepperoni Potato Salad
A tasty twist on classic potato salad? Add some Italian flavors! Ree tosses in Parmesan and mozzarella cheeses, basil and pepperoni. Yum!
7-Layer Pasta Salad
Fresh Peach Cake
Grilled Pesto Pizza with Marinated Mozzarella and Tomatoes
These grilled pizzas are slathered with summery pesto and fresh tomatoes &mdash perfect for your end-of-season cookout.
Dijon Chicken Wings
Chicken or Turkey Salad Sandwiches
Ranch-Rubbed Pork Ribs
Looking for a simple twist on grilled ribs? Michael Symon uses buttermilk powder and a mix of dried spices from the pantry to give them a Ranch-inspired flavor.
Baked Creamed Corn With Red Bell Peppers and Jalapenos
Spicy Lemon Shrimp Skewers
Double Patty Veggie Burger
These meatless burgers are ready in a flash, leaving you enough time to make a homemade special sauce for topping them.
Crafted cocktails are all the rage now. Fresh produce is making its way from farmers markets into specialty artisanal cocktails in bars across the U.S. The hand-crafted cocktail movement involves the use of fresh ingredients, homemade mixers and premium liquors, as well as proper ice. Yes, they may be more work, but the end result of a fresh and flavorful libation certainly justifies the means.
We’ve compiled GAYOT’s list of Top 10 Cocktails handcrafted at some of the best bars nationwide by top mixologists. If you want to try to make them at home, we’ve also included the cocktail recipes, too. So, even if you don’t live near these cities, you can still try your hand at mixing these top craft cocktails.
For more cocktail recipes to mix at home, give one of these classic cocktails a try. And be sure to peruse our Complete Guide to Spirits for a detailed look at the best liquors available.
1. Apple Julep
Courtesy of: ARTISAN LOUNGE, Las Vegas, NV, U.S.A.
Try this fruity take on the Mint Julep.
2 oz. cinnamon and apple infused bourbon
1/2 oz. rock candy syrup
1/2 oz. fresh sweet and sour mix
10 fresh spearmint leaves
2-3 thin slices of a red delicious apple
Muddle mint leaves with rock candy syrup and apple in the bottom of mixing glass. Add ice, bourbon infusion, sweet and sour mix and club soda to mixing glass. Gently rock back and forth to combine ingredients. Drop into a highball glass. Add additional ice as needed. Garnish with a mint sprig.
2. Autumn Thyme
Courtesy of: Bar Pleiades, The Surrey, New York, NY, U.S.A.
Fall into autumn with this cocktail.
2 oz. vodka
3/4 oz. lime juice
3/4 oz. simple syrup
2 thyme sprigs
1 dash Fee Brothers peach bitters
Muddle raspberries. Combine vodka, lime juice, simple syrup, raspberries, bitters and one thyme sprig in mixer and shake well. Strain over crushed ice in a rocks glass and add second thyme sprig for garnish.
3. Chartreuse Swizzle
Courtesy of: Clock Bar, The Westin St. Francis, San Francisco, CA, U.S.A.
Go green with this citrus-centric cocktail.
1 1/4 oz. green chartreuse
1/2 oz. velvet falernum*
3/4 oz. fresh lime juice
1 oz. fresh pineapple juice
*Falernum is a classic cordial from Barbados that is often rum-based and includes the flavors of lime, ginger, cloves and almonds.
Combine all ingredients in a tall glass. Add crushed ice and stir. Garnish with grated nutmeg and mint sprig.
4. Claret Swizzle
Courtesy of: Naga, Bellevue, WA, U.S.A.
Get tropical with this tiki cocktail.
1 oz. Wray & Nephew Jamaican Overproof Rum
1 oz. Bordeaux Wine Falernum*
1 dash Angostura Bitters
1 oz. fresh lime juice
1 oz. fresh orange juice
1 oz. fresh pineapple juice
*Bordeaux Wine Falernum
Reduce 1 bottle of Bordeaux blend red wine over medium heat down to 50% with the zest of 6 limes, 20 whole cloves, 2 oz. lime juice and 1 cup of chopped ginger. Once the wine has been reduced, take off heat and allow to cool. Use cheese cloth to strain and make sure to squeeze out the last bits. Add 1 tsp. of almond extract and sweeten the remaining liquid with an equal amount of sugar.
Add all ingredients to a tiki mug or large glass and fill with crushed ice, swizzle to mix and top with additional crushed ice. Then top with 1 ounce of dry red wine. Garnish with a lime and brandied cherry.
5. Fox Rose Fizz
Courtesy of: DRINKSHOP, W – Atlanta Downtown, Atlanta, GA, U.S.A.
Wind down with this whiskey-based cocktail.
2 oz. bonded rye whiskey
1 1/2 oz. club soda
1/2 oz. ginger syrup
1/2 oz. honey syrup
3/4 lemon juice
2 dashes Regan’s Orange bitters
2 dashes Angostura bitters
2 slices orange
Muddle oranges with bitters, juice and syrups in a shaker. Add whiskey. Fill with ice. Shake to chill. Strain over fresh ice in tall Collins glass. Top with soda. Garnish with flamed orange peel.
Courtesy of: Mercadito, Chicago, IL, U.S.A.
Add some spice to your palate with this hot cocktail.
1 1/2 oz. Cazadores Reposado tequila
1/2 oz. Domaine de Canton
1 oz. mango puree
2 drops El Yucateco Green Hot Sauce
4 Thai basil leaves
3/4 oz. lime juice
1/4 oz. simple syrup
Shake all ingredients (including three basil leaves) with ice and strain in martini glass. Garnish with remaining Thai basil leaf.
7. Lucy Leave
Courtesy of: The Franklin, Philadelphia, PA, U.S.A.
Whip up this delectably fruity cocktail.
2 oz. raspberry infused brandy
1/2 oz. Lillet
1/2 oz. demerara sugar
Muddle orange slice and cucumber. Shake and strain into Collins glass filled with crushed ice. Garnish with fresh ice, an orange slice and a raspberry.
8. Pisco Nuevo
Courtesy of: Sra Martinez, Miami, FL, U.S.A.
The lychees are the highlight of this cocktail, originally created by Sra Martinez in Miami.
1 1/2 oz. Pisco
1/2 oz. St. Germain
1 oz. lychee syrup (simple syrup infused with lychees)
Juice of 1 orange
In a cocktail shaker, combine lychee, orange juice, St. Germain and pisco. Then add lychee syrup to mix and muddle. Shake well and strain into rocks glass with crushed ice. Garnish with an orange slice.
9. The Last Tango in Modena
Courtesy of: Library Bar, The Hollywood Roosevelt, Los Angeles, CA, U.S.A.
This cocktail is berry delicious.
2 oz. Hendrick’s gin
1 oz. 25-year-old aged Balsamic vinegar
3-4 medium strawberries
St. Germain foam
*Foam: Add 1 cup St. Germain, 1 cup egg whites and 1 oz. fresh lime juice into an iSi charger and charge it twice with N2O and shake well.
Muddle strawberries with Balsamic vinegar. Add gin and shake. Strain over ice and top with St. Germain foam.
10. The Rose Hinted Glass
Courtesy of: Cure, New Orleans, LA, U.S.A.
Sip and savor this refined cocktail.
2 oz. Landy VSOP Cognac
3/4 oz. fresh lemon juice
10 drops rose water
2 mint leaves
3/4 oz. Fennel Tea Syrup
*Fennel Tea Syrup
Add 1 tablespoon fennel seed to 1 cup hot water and steep 5-8 minutes and strain. Add 1 cup of sugar to tea and let cool.
Combine all ingredients. Shake and double strain. Garnish with mint leaf.
The Hot 10 2014: Tosca Cafe, San Francisco (No. 4)
My earliest memories of Tosca Cafe involve clouds of cigarette smoke, too much Fernet, and the kind of characters Tom Waits writes songs about. When I visited a few months ago, however, it was the gleaming open kitchen, crispy duck-fat potatoes, and packed house that struck me most. So how did a dive bar founded in 1919 become one of the country’s best restaurants in 2014? April Bloomfield and Ken Friedman came to town. The team behind New York’s The Spotted Pig and The Breslin took over the space and gave it a good cleaning, restoring murals and reupholstering booths, but smartly left its bohemian spirit intact. Their biggest change was to reintroduce food, which hadn’t been served here in more than six decades. The resulting menu is classic yet modern Italian, minus the red-sauce kitsch. From the snacks (crispy pig tails) to the house-made pastas (the lumaconi with prosciutto is an all-star) to the must-order roast chicken for two, it’s a testament to the prowess of Bloomfield’s deceptively simple cooking, as realized by executive chef Josh Even . It may be the end of old Tosca, but I think its best days are still ahead of it. And that’s saying something.
Best Seats in the House
We’d happily pull up a stool at Tosca’s long wooden bar and settle in for the evening. How is it so great? Let us count the ways:
1. The History
It’s a place where politicians made deals , where Sean Penn and Kid Rock caroused, where decades of regulars had one too many—and it feels like it. (In 2013, we dubbed it “ The World’s Best Last Dive Bar .”) With its bartenders in white coats, its red leather seats, and a polished 1920s espresso machine, the bar alludes strongly to its past without feeling beholden to it.
2. The Cocktails
They’re timeless yet innovative, and unapologetically embrace all things bitter (so much amaro!).
3. The Music
Tosca’s storied jukebox is still there, with Dean Martin, Patsy Cline, and opera in the mix. The only difference? Now it’s free.
4. The Food
With the collection of antipasti and the beautiful Emilio Miti meat slicer in one corner, this place isn’t pawning off too-salty peanuts as bar snacks. Have an egg tonnato and some panini with your Trouble in Paradise , or settle in and order the chicken for two—the entire menu is available at the bar.
5. The House Cappuccino
The legendary Prohibition-era cocktail is still on the menu, but updated, locavore-style: The Ghirardelli cocoa has been replaced by a ganache made from Dandelion chocolate and the cream and milk are from nearby dairies. The brandy gets a boost from Buffalo Trace bourbon. And, nope, there’s never been any espresso in it.
Few foods are as enticing as a perfectly cooked steak. In this guide we include our all-time favorite steak recipes, as well as the cooking techniques you’ll need to know to make steaks the right way, every time.
Making a Perfect Grilled Steak
1. TRIM STEAKS
To keep flare-ups to a minimum, use a sharp knife to trim any hard, white fat from the perimeter of the steaks. Leave no more than 1/8 inch of fat.
2. PAT DRY
Pat both sides of the steaks dry with paper towels—the first step to a beautiful crust, which is the hallmark of a perfect grilled steak.
3. SALT AND RUB
Next, rub the steaks on both sides with a mixture of equal parts salt and moisture-absorbing cornstarch. The salt both seasons the steak and draws moisture to the surface.
4. STASH IN FREEZER
Freeze the steaks, uncovered, for 30 minutes. The moisture drawn out by the salt evaporates in the dry environment of the freezer. Drier surface = better crust = better steak.
5. HEAT GRILL GRATE
Preheat the grill to keep the steaks from sticking. For gas, turn all the burners to high, then cover. For charcoal, place the grate over the hot coals and heat, cover, for five minutes.
6. CLEAN GRILL GRATE
Before you start cooking, use a grill brush to scrape off any stuck-on food from the grill. Grilling on a grate encrusted with the remnants of last night's dinner is like cooking in a dirty pan.
7. OIL GRILL GRATE
Oiling the grill grate also prevents the steaks from sticking. Dip a wad of paper towels in vegetable oil, grab the wad with grill tongs, and then brush the grate.
8. START ON HOT SIDE
Sear the steaks on the hot side of the grill, undisturbed, for two to three minutes. If you're grilling a porterhouse or T-bone, place the tenderloin side nearer the cool side of the grill.
9. FLIP AFTER BROWNING
Don't move the steaks before the crust has formed. Give the steaks a wiggle: If they don't release easily, leave them alone until the do. Brown the second side for another two or three minutes.
10. MOVE TO COOL SIDE
Once the steaks are well browned on both sides, slide them to the cool side of the grill and continue cooking until they reach your preferred degree of doneness.
11. CHECK DONENESS
Insert an instant-read-thermometer into the side of the steaks. Take them off the grill at 120 degrees for rare, 125 for medium-rare, and 135 for medium.
12. GIVE IT A REST
Put the steaks on a plate, cover loosely with foil, and let them rest for five minutes to let the flavorful juices redistribute if you slice the steaks right away, some juices will run out.
Making a Perfect Pan-Seared Steak
This simple pan-searing technique produces perfect steaks—everytime.
Browning steaks develops flavor and is a crucial step, and dry steaks brown better than wet steaks. Blot the steak dry with paper towels just before putting it on the skillet. And season the steak right before cooking. That way the salt can flavor the food without drawing out moisture, which would inhibit browning.
HEAT OIL & BROWN STEAKS
Pour a tablespoon of vegetable oil into your skillet and heat the pan over medium high heat until you see wisps of smoke. Don’t use olive oil, as it has a lower smoke point and will start to burn before your pan is hot enough to cook your steaks.
Brown the steaks on the first side for about four minutes or so. Don’t move the steaks until they have chance for the crust to form. You’ll know a crust has formed because the steak will lift off the pan with little to no resistance. Flip the steaks over and continue to cook to desired doneness, 4 to 6 minutes longer.
TRANSFER TO PLATE
Transfer the steaks to a clean plate, tent loosely with foil, and let rest for 5 minutes. While the steaks rest, the proteins within it will relax and do a better job of holding onto the steak’s precious juices.
Common Steak Pitfalls
Few things are more frustrating than anticipating a nicely browned, juicy steak only to find yourself gnawing at a dried-out, pale, or flavorless one.
WET AND PALE
Dry it! Steak that is put on the grill when its exterior is wet never will develop color.
CRUSTY BUT RAW
Steaks need to finish over gentle heat to cook through properly. Cooked over high heat from start to finish, the steak will burn on the outside before the inside is cooked.
BURNT AND DRY
To take the adventure out of grilling, use an instant-read thermometer to check the steak's temperature. Or else you might end up with steak like this.
When is Your Steak Done?
What’s the best way to check a steak for doneness?
Judging whether red meat is done is not an exact science, even with an instant-read thermometer. That’s because as meat rests, the temperature continues to climb. Hold the steak with tongs and insert the thermometer through the side of the meat. Use the temperatures below to know when to take your steak off the grill. Let the cooked steaks rest on a platter—covered loosely with foil to keep them warm—for 5 minutes so the juices can distribute evenly.
Pull the Steak: 120 degrees
Serving Temperature: 125 degrees
Pull the Steak: 125 degrees
Serving Temperature: 130 degrees
Pull the Steak: 135 degrees
Serving Temperature: 140 degrees
Making a Perfect Pan Sauce
A pan sauce—made with just a handful of ingredients and in a matter of minutes—can look and taste nearly as rich as a classic, labor-intensive French sauce. The base of a pan sauce is the fond, or browned bits, clinging to the bottom of the skillet after sautéing or searing meat, poultry, or fish. Once the food is removed from the skillet, aromatics such as minced shallots can be sautéed then, in a process called deglazing, liquid—usually wine, homemade stock (or canned broth), or broth—is added and the fond is scraped up. The liquid is simmered and reduced to concentrate flavors, thickened and, in a final (sometimes optional) step, the reduction is enriched and slightly thickened by whisking in butter.
This is proof that just because something is gluten-free, that doesn't automatically make it good for you. The Pizookie is BJ's Restaurant & Brewhouse signature dessert, but this skillet cookie sundae is one to skip.Courtesy of Applebees
In this Applebee's sweet treat, you're in for some cinnamon apples that are surrounding a butter pecan blondie that is topped with vanilla ice cream. Oh, and the ice cream is sizzled and drizzled with caramel sauce and candied pecans. This makes for a dessert that is coming in at more than 1,200 calories and 138 grams of sugar.
The Hot 10 2016: See All of America's Best New Restaurants
Look no further for our latest and greatest list of America's best new restaurants.
Milktooth is all about the art of brunch . A daytime-only shrine to putting an egg on it proves that brunch can—no, should—be the most interesting, inspiring, and ridiculously delicious meal of the day.
Kindred is all about sharing the love (and the food) . Here's the pitch: Young couple move back to husband's tiny hometown to open a restaurant. Turns out they're not just running a business—they're building a community.
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