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Amerika se beste ramenwinkels vir 2015 -galery

Amerika se beste ramenwinkels vir 2015 -galery


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'N Goeie bak ramen is baie meer as noedels in sous

Amerika se beste ramenwinkels vir 2015

#25 Noodlecat, Cleveland

Cleveland se eerste ramenhuis, Noodlecat, geopen in 2011 met die bekende sjef Jonathan Sawyer (van die bekendheid van Greenhouse Tavern) aan die stuur. Ramen hier word gemaak met seisoenale, volhoubare bestanddele en plaaslik verkrygbare bestanddele, en Sawyer het gewerk aan die perfeksie van sy noedels met Ohio City Pasta. Wil u tradisionele ramen hê? Kies vir die varkvleis Miso, Shio of Hokkaido ramen. Maar as u op soek is na iets buitengewoons, sal die gerookte beesvleis, knapperige beesvleis of karringmelk gebraaide hoender (met esdoorn, warm sous en gebraaide hoendervel, natuurlik) u sokkies uitslaan.

#24 Ken Ken Ramen, San Francisco

Hierdie Missie juweel bedien bakke ramen wat sorgvuldig vervaardig is deur sjef Takahiro Hori, in tradisionele variëteite soos tonkotsu (met swart knoffel, sesamolie, houtoor-sampioene, ingelegde gemmer, gebakte varkvleis en 'n heel saggekookte eier, slegs beskikbaar op Dinsdae en Woensdae) , miso, shoyu, shio, miso veggie, en selfs 'n vegan ramen. Noedels word gemaak met meel wat uit Hokkaido ingevoer word, en moenie vroegtydig daar aankom nie, want dit neem nie besprekings nie.

#23 Johnny Noodle King, Detroit

Yelp/ Muthy H

Die span agter dit Nuweling in Detroit afkomstig van Viëtnam tot Oos -Europa, hoewel daar baie Japannese invloed is op sy kreatiewe en heerlike bakke ramen, is dit redelik duidelik dat hulle nie bang is om van die norm af te wyk nie; die miso ramen bevat hoenderdy; die rooi kerrie -ramen bevat klapperpoeier, blomkool, limoen en courgette; en die suidwestelike ramen bevat gesnipperde varkskouer, heuningkoek, venkel en basiliekruid. Dit is 'n welkome toevoeging tot die eetkamer van Detroit, smaaklik, gebalanseerd en baie plesier. Maak seker dat u een van die ses toonbankbanke vasvat vir 'n blik op die reusagtige ketels om albei te kook, wat die hele dag vars gemaak word.

#22 Chuko, Brooklyn, NY

Die geesteskind van drie selfverklaarde “ramen-geeks” Chuko, geleë in die Prospect Heights-woonbuurt in Brooklyn, het die kuns van klassieke ramenmaak tot 'n wetenskap. Opsies sluit in die klassieke miso- en soja -variëteite, sowel as 'n vegetariese met markgroente en een met kimchi. Almal bied u keuse van gebraaide varkvleis, gestoomde hoender of gemaalde varkvleis.

#21 UniDeli, Minneapolis

Yelp/ Kara D

Geleë in die middel van 'n uitgestrekte 40-jarige Asiatiese kruidenierswinkel genaamd United Noodles, UniDeli is een van Minneapolis se bes bewaarde kookkunsgeheime. 'N Paar variëteite ramen word daagliks aangebied, maar dit word die beste ervaar op Maandagaande, wanneer ramen-towenaars Sophear Ek en Jason Dorweiler die kombuis oorneem en 'n paar gewaagde ramen bedien, soos die vurige tantanmen, swart knoffel-gesnyde tonkotsu-swart en bakkies versterk deur kimchi, gekarameliseerde uie en gebraaide varkwang. As 'n voltydse ramenwinkel uiteindelik in Minneapolis oopmaak, moet u nie verbaas wees as Ek en Dorweiler die agterste is nie.

#20 Inaka, Boston

Yelp/ Lala I

Die ramenboom het uiteindelik sy weg na Boston geneem, en hierdie Allston met agt tafels ramen en donburi winkel lei die aanklag. Bedien in 'n groot bak met 'n groot houtlepel, die ramen hier, wat in variëteite soos shoyu, miso, yakibuta en 'n koue hiyashi -chukka kom, vol dik snye varkvleis en ryk is sonder om vetterig te wees.

#19 TenTen Ramen, Baltimore

Yelp/ David C

Hierdie aantreklike restaurant Baltimore se ramen -spel het onmiddellik 'n toename gekry toe dit vroeër vanjaar geopen is, met vier klassieke ramenvariëteite: tonkatsu, shio, miso en shoyu. Bedek met al die gewone bykomstighede soos chachu, bamboes, boontjiespruit, nori en ui, kan dit ook pittig bedien word. As u in Baltimore is en gretig is na 'n skietkursus in klassieke ramen, is TenTen die regte plek.

#18 Biwa, Portland, Erts.

Yelp/ Suzi Edwards Alexander

Biwa het sedert die opening in 2008 heerlike bakke ramen en ander Japannese kos gemaak, en dit is nog steeds so goed soos altyd. Die kombuis in die tekenlose, knus ruimte maak sy noedels nie meer van nuuts af nie ('n verbetering, aangesien hulle nou meer konsekwent is), en hul kenmerkende ramen, gemaak met hoender- en varkvleisvoorrade, val nie in die belangrikste nie kategorieë, maar is in sy eie reg heerlik. Eier en chashu vul dit aan, en byvoegings sluit in 'n smelt-in-jou-mond varkskouer, pittige gemaalde vark, seewier en gebakte garnale.

#17 Ramen-San, Chicago

Hierdie rivier Noord hoed van noedels en bier neem sy ramen baie ernstig, maar die atmosfeer is lighartig en lekker. Drie souse (tonkotsu, shoyu en shiitake) kook woedend weg voordat dit gekruid word met swart knoffel, kimchi of pittige miso en gelaai met golwende noedels in Tokio-styl van Sun Noodle en bedek met chashu Berkshire-vark, katsu-gebakte hoender of 18- uur gerookte bors. Bedek met gesmelte eier, pittige sesamolie, seewier en gebraaide knoffel, sal u so betower word dat u net die beker Asahi kan vergeet. U sal waarskynlik nie.

#16 Hapa Ramen, San Francisco

Hierdie Embarcadero ramen winkel verskyn 'n paar dae per week langs die veerbootgebou en versmelt die klassieke met die moderne terwyl dit organiese bestanddele gebruik wat plaaslik verkry word. Die bekroonde opkomende ster-sjef Richie Nakano hou dit eenvoudig terwyl dit een van die beste bakke ramen is wat u oral sal kry, genaamd die Big Daddy Ramen Bowl. Wat is in dit? Tonkotsu, 'n gestroopte eier, groente, stadig gekookte varkbuik, en, vir 'n goeie mate, gebraaide hoender.

#15 Ramen Jinya, Los Angeles

Daar is 'n paar plekke hiervan Tokyo invoer in LA deesdae, 'n bewys van die hoë kwaliteit en die groot menigte wat steeds gedwing word om naweke vir 'n tafel te wag, maar die oorspronklike Studio City -plek is nog steeds die plek om na te gaan. Hier is geen foefies nie, net groot bakke dashi-spiked ramen in variëteite soos swart en wit tonkotsu en pittige hoenderramen bedek met varkchashu, eier, en u keuse uit meer as 20 byvoegings, insluitend hoenderwontons, gebakte ui, botter , en hoender chashu.

#14 Shin-Sen Gumi Hakata Ramen, Los Angeles

Hierdie mini-ketting Hy onderskei hom van die verpakking deur u toe te laat om u ramen, wat slegs in een variëteit, in Hakata-styl tonkotsu, volledig aan te pas, aan met pasgemaakte noedels wat dunner is as gewoonlik. U kan die noedels se hardheid, dikte en sous, olie sterkte en toppings kies, so dit kan 'n paar besoeke neem voordat u die perfekte bak vir u vind. Nie dat dit 'n slegte ding is nie.

#13 Ramen Shop, Oakland, Kalifornië

Op soek na 'n goeie rede om byna twee uur te wag vir 'n tafel by 'n restaurant in Oakland? Kyk nie verder as die Ramen winkel, waar u geduld ruim sal beloon word met drie variëteite ramen van 'n span wat Japannese oorplantings sowel as veeartse van Chez Panisse insluit. Die kenmerkende Hokkaido Miso Ramen, met gemaalde varkpens, soja-gemarineerde eier, preie, geroosterde Japannese eiervrug en rissies, is so naby aan lekker eetgoed as wat ramen ooit sal kry.

#12 Asa Ramen, Los Angeles

Oop sedert 2007, hierdie klein ramen winkel in 'n Gardena -winkelsentrum gaan dit steeds sterk danksy die hoë gehalte van die bestanddele, sowel as die dik en onaangename kotteri shoyu -ramen, wat net so goed is as alles wat u in Japan vind. Noedels kom van 'n kunsmatige verskaffer van die Bay Area, en hul soutramme, gemaak met hoender, vis en varkvleis, is 'n studie in balans.

#11 Ramen Tatsu-Ya, Austin

Iets van kultiese toewyding, Tatsu-Ya is 'n juweel in Austin se ramenkroon. Tatsu-Ya, een van die 50 beste nuwe restaurante van 2012 in Bon Appétit, was ook toevallig die eerste ramenwinkel wat in die stad geopen is. Die geesteskind van twee voormalige D.J.'s, die restaurant met 38 sitplekke, is 'n prettige, energieke en sielvolle bak met ramen waarvoor mense by die deur uitstaan. Die oorspronklike tonkotsu is die beste manier om die restaurant die eerste keer te beleef, met chashu, eier, sampioene en uie, maar daar is ook shoyu-, pittige en groentesoorte beskikbaar, saam met tsukemen of dipping ramen. Daar is egter genoeg ruimte om 'n bietjie mal te word: toppings sluit in selfgedrukte knoffel, gerasperde parmesaan en gebraaide spruitjies.

#10 Yamadaya, Los Angeles

Soos varkvleis? Toe Yamadayamet sy drievoudige sterkte, 20-uur kakuni-ramen is vir jou, met 'n reuse-plaat smelt-in-jou-mond-varkbuik wat die hele ding tot 11. neem. Met 'n handjievol plekke in Los Angeles sowel as Buiteposte in San Francisco en San Diego, Yamadaya is 'n ramenwinkel vir ramen-liefhebbers, met shio-, shoyu-, paigu- en vier variëteite tonkotsu-ramen, sowel as bolaag, insluitend mielies, chili-sous, kakuni-varkpens, chashu-vark , en paigu -varkvleis. Het ons genoem dat dit 'n wonderlike plek vir varkvleisliefhebbers is?

#9 Hiro Ramen House, Philadelphia

Yelp/ Elva B

Die beste ramenwinkel van Philly, Hiro beweer dat dit ''n eindelose soeke na die siel van Japan is.' Hulle kom beslis redelik naby, want die ramen hier is nie van hierdie wêreld nie. Daar is shoyu-ramen met varkvleis, bedek met varkbuik op bestelling, lekker noedels, gemarineerde eier, chili-pasta en sojasous, 'n vegetariese opsie met mielies, kool en nori, en 'n spesiale bak wat 'n paar keer per week verander Dit bestaan ​​eintlik uit die sjef/eienaar waarvan Dan Zhao kan droom, wat beslis baie plesier is.

#8 Daikokuya, Los Angeles

Hierdie Klein Tokio -baken het baie Angelinos bekend gestel aan die glorie van ramen, en nou, met 'n paar ekstra plekke, is dit steeds een van die top -plekke in die stad vir 'n groot bak varkvleis. Aantreklik grungy en met lyne so lank as ooit tevore, as u uiteindelik op 'n stoel sit of in 'n hok sit, wat u nooit wil verlaat nie. Hulle daikoku -ramen, romerig, bedek met sojasous, en bedek met Kurobuta -varkbuik -chashu, gemarineerde eier, bamboes, boontjiespruite, groen uie en sesamsaad, is klassieke ramen -perfeksie. Wil jy hê dit moet ryker wees? Vra vir kotteri, met 'n bietjie sop uit suiwer rugvet. Dis nou luuksheid.

#7 East Side King at Hole in the Wall, Austin, Texas

Yelp/ Nick H

Danksy syne het u moontlik van sjef Paul Qui gehoor Top sjef wen en sy gelyknamige Austin -hotspot, maar die ou kan ook 'n blik ramen maak. Wat begin het as drie voedselvragmotors, is nou uitgebrei tot 'n voltydse baksteenmortel, sowel as 'n opspringer (dit is al twee jaar aan die gang) uit die kombuis by een van Austin se mees legendariese kroeë, Hole in the Wall, en slegs hierdie plek bedien ramen. Qui skiet hier op alle silinders: sy Sapporo Beer Miso Ramen bevat hoender- en varkdashi, wit miso, chashu -vark en bierskuim; die Chicken Tortilla ramen is 'n toneelstuk op tom yum -sop met gesnyde hoenderdy en avokado; en die kimchi vark ramen het 'n hoender en vark dashi, gesmoorde vark, gebraaide tofu croutons en kimchi. Wil u buite die bak dink? Kies een van hul spesiale aanbiedinge, soos die inktvis-ramen gemaak met gebakte calamari, tamaties, gebakte aartappels, kerriepoeier en Parmigiano-Reggiano.

#6 Ivan Ramen, New York, NY

Ivan Orkin is een van die seldsame sjefs wat sy roeping gevind het in die kookkuns van 'n verre land; in hierdie geval, Japan. Hy het die Tokio -noedeltoneel met storm opgeneem en teruggekeer na sy geboortestad om die evangelie te versprei, en dit te versprei. By sy smal Lower East Side winkel, u kan die volledige ramen -ervaring in Tokio kry; kies vir die Tokyo Shio -ramen met varkchashu, eier en gebraaide tamatie as u outentiek wil wees, of as u op soek is na iets lekkerder, gaan vir die rooi chili -ramen met dashi, hoenderbouillon, gehakt vark, gebreekte eier en rog noedels.

#5 Momofuku Noodle Bar, New York

Die ramenwinkel wat alles begin het, het sjef David Chang aangeskryf Noodle Bar gaan nog steeds sterk en bedien steeds een van die beste bakke ramen wat jy oral sal kry. Die klassieke Momofuku Ramen het varkbuik, varkskouer en gestroopte eier; die pittige Miso Ramen is gelaai met gerookte hoender, 'n gestroopte eier en sesam; en sy Hozon Ramen word gemaak met uie, kekerertjies en boerenkool. Prettige feit: die naamgenoot van die restaurant, Momofuku Ando, ​​was die uitvinder van direkte ramen.

#4 Slurping Turtle, Chicago

Sjef Takashi Yagihashi is een van die land se voorste Japannese sjefs (van wie jy hom dalk onthou Top sjefmeesters en Top Chef Duels, en hy het sy aandag gevestig op Japannese trooskos by die toevallige en pret Slurpende skilpad. Daar is geen Japannese gereg wat meer gerusstellend is as ramen nie, en hulle kry beslis nie 'n kort entjie hier nie. Drie verskillende bakke ramen is beskikbaar, almal gemaak met tuisgemaakte noedels: Rooi Miso (met gebraaide hoender, bok choy, uie en suikermielies); pittige Tan Tan Men Ramen (met varkfrikkadelle, chashu en varkmiso); en Tonkotsu (met chashu, bok choy, ingelegde mosterdgroente, gestoofde sampioene en chili -olie), en almal toon Takashi se handige hand en oog vir balans. Afgespoel met bier en sake, sal dit moeilik wees om 'n lekkerder eetervaring in Chicago te vind.

#3 Totto Ramen, New York, NY

Daar is drie plekke van Totto Ramen in Manhattan en een in Boston, en hulle kan steeds skaars tred hou met die vraag. Wat in 2003 begin het as 'n piepklein restaurant op die tweede verdieping, is nou 'n sertifikaat wat grootliks te danke is aan sy legendariese Paitan Ramen: tuisgemaakte al dente-noedels in 'n ryk hoenderbouillon, bedek met varkvleis, ui, ui en nori. Tans is daar nege ramen -opsies beskikbaar, insluitend dié bedek met miso en gemaalde varkvleis, pittige sesamolie of pittige vis, en u kan u eie ook aanpas met meer as 15 toppings.

#2 Tsujita, Los Angeles

Die beste ramenwinkel wes van die Mississippi, Tsujita is 'n Japannese invoer wat elke greintjie magie oor die Stille Oseaan saamgebring het. Klein, modern en stylvol, hul hoender-, vis- en Korubuta-tonkotsu op varkvleis word 60 uur lank laat prut en noedels kan hard, medium of sag bestel word (kies vir die harde). Bedek met gesnyde char siu en al die tradisionele byvoegings, is dit 'n smaaklike, romerige, komplekse, troostende ramen-perfeksie. En as u op soek is na nog meer gekonsentreerde geure, kies dan vir die tsukemen, gewone noedels bedien met gereduceerde sous om te dip.

#1 Ippudo, New York

Wanneer Ippudo stigter Shigemi Kawahara het die eerste plek van die restaurant in 1985 in Fukuoka City, Japan, geopen; die meeste ramenwinkels was nie veel meer as verheerlikte kosstalletjies nie, en slordige gate in die muur wat gerig was op laat-aand-kuierers. Maar sy plan was eenvoudig en revolusionêr: om 'n restaurant oop te maak waaraan gaste dit nie sou wou hê om 'n afspraak te bring nie, een wat ook toevallig 'n uitstekende bak ramen bedien het. Die konsep het Japan bestorm, en vandag is daar plekke in Asië, in Londen en twee in New York. Toe Ippudo sy eerste plek in New York in 2008 oopmaak, was dit net so revolusionêr en het dit 'n groot rol gespeel in die verandering van New Yorkers (en Amerikaners) se persepsie van wat ramen is en kan wees. Dit neem twee dae om hul outentieke Hakata Tonkotsu -ramen te maak, noedels word daagliks vars gemaak en bakke word in kookwater gehou sodat die ramen warm bly. Daar is altesaam vyf ramenvariëteite beskikbaar, en hulle is omtrent net so outentiek en sjefgedrewe soos dit kan word. Die Akamaru Modern -ramen is bedek met misopasta en knoffelolie, die pittige Karaka -mans bedek met warm speserye en gehakt varkvleis, die Tori Ramen is gemaak met duidelike hoender- en varkvleisbouillon en bedek met gemaalde shiso -ui en arako -chilipeper, en die sojasous en Shoyu-ramen wat op groente gebaseer is, word bedek met boontjiesaus, wasabi, tempura-vlokkies en olie met wasabi. As u die lyne kan aandurf, kan 'n bak ramen by Ippudo 'n paradigma-verskuiwende ervaring wees.


Die soektog na die beste voedselstede in Amerika: Washington, DC

Net 'n verrassing vir diegene wat dit nog nie probeer het nie, die beste Indiese kos in die land verlei met sy speserye in 'n stad waar net meer as 650 000 inwoners woon - en 2 000 restaurante. Die middestad, die mees gewaagde voorbeeld van avant-garde-kook aan hierdie kant van die Atlantiese Oseaan, is joune, vanaf $ 250 per kop. En 'n taxi-rit van 10 minute daarvandaan wag op die plek waar Bon Appétit die beste nuwe restaurant in die Verenigde State genoem word-nie sleg vir 'n plek wat almal behalwe die First Family in die ry laat staan ​​om 'n kans om 'n tafel te kry nie.

Die soektog na Amerika se beste kosstede: Die soeke na Amerika se beste kosstede
Deel I: Charleston, S.C.
Deel II: San Francisco
Deel III: Chicago
Deel IV: Portland, erts.
Deel V: Philadelphia
Deel VI: New Orleans
Deel VII: New York
Deel VIII: Los Angeles
Deel IX: Houston

Vir sommige van u hang die geure uit al drie kombuise reg onder u neus. Rasika, Minibar van onderskeidelik José Andrés en Rose's Luxury, woon in Washington, die laaste stop op my nasionale toer om die 10 beste kosstede in Amerika te bepaal, wat ek later hierdie maand sal rangskik.

Toe ek in April begin met die kalorie-opname, begin met Charleston, SC, in April, was ek nie seker of die stad wat ek huis toe noem, 'n plek op die lys sou kry nie. Na 'n week of meer elk in San Francisco, Chicago, Portland (Oregon), Philadelphia, New Orleans, New York, Los Angeles en Houston, plus 'n paar ander stede wat nie die deurslag gemaak het nie, het ek geen twyfel nie dat die hoofstad van die land verdien om op die lys te wees. Die sentiment spruit uit woonbuurte wat onlangs in kosbestemmings opgekom het (Petworth, Shaw, H Street NE in die distrik en die Mosaic District in Fairfax) en, hierdie jaar alleen, 'n vlaag indrukwekkende restaurantbekendstellings wat buite die Beltway opslae gemaak het.

Gee u kos -kenteken in as u nog nie gehoor het van die debute van Convivial, die Dabney, Maketto en Masseria nie - wat deur die tuisgekweekte talent aan Washingtonianers bedien word - of die twee vars Chinese voorstede van die kultus -sjef Peter Chang. Terselfdertyd verlei gevestigde spelers diners met 'n nuwe smaak. Na goed deurdagte make-up presteer die Frans-leunende Marcel's en die deur Asiërs geïnspireerde bron, onder andere top-handelsmerke, op hul hoogtepunt.

Opwindende eetgoed, teen alle pryspunte en in alle kwadrante, is 'n groot deel van wat Washington so 'n aanloklike kosbestemming maak. Ook winsgewend, met restaurante wat na verwagting vanjaar 'n verstommende $ 3 miljard se verkope sal oplewer, alleen in die distrik. Maar ons skatte is nie beperk tot wat op die bord is nie.

Let wel: Met die kloksgewys van bo af: Barmini -klante drink spesiale cocktails en eet heerlike kookkuns deur sjef José Andrés, 'n gereg ingelegde rotsvis wat bedien word by die gesellige sjef Nick Stefanelli, berei geregte voor by Masseria. Van bo na onder: Barmini -klante drink spesiale cocktails en peusel aan die vindingryke kookkuns deur sjef José Andrés, sjef Nick Stefanelli, berei geregte voor om by Masseria 'n gereg met ingelegde rotsvis te bedien wat by Convivial bedien word.

Byvoorbeeld, nêrens anders is daar 'n José Andrés wat drie jaar gelede deur die tydskrif Time as een van die invloedrykste mense ter wêreld beskou is nie. (Noem nog 'n sjef wat die beste paella van die land maak, kook kook by Harvard en jaag na moeilike plekke oor die hele wêreld om die kwesbare te voed.) Slegs Washington het 'n Ashok Bajaj, die hoflike, baie ywerige eienaar van agt restaurante wat baie goed is. , wat hy elke dag besoek om gaste te groet, wat 'n uitstekende voorbeeld stel vir gashere regoor die land. Johnny Monis is die enigste sjef van my kennis wat beide hedendaagse Griekse en noordoostelike Thai met Komi en Little Serow onderskei het. Wêrelde en prysklasse verskil, albei restaurante geniet vierster-erkenning. En in die agterplaas van die distrik het nie minder 'n gesag as die Britse wynmaker Jancis Robinson van Virginia -wyne gedrink nie en 'n paar baie opwindende goed 'genoem, en die opbrengs van RdV Vineyards in Delaplane vergelyk met die nektars van Bordeaux.

Ek sluit Washington op my lys in, ondanks die unieke nadeel daarvan in vergelyking met die ander stede wat ek besoek het: Omdat ek die distrik en sy omgewing weekliks dek, is ek net so bekend met die swakhede as die sterkpunte daarvan. Maar hierdie oefening het my meer as ooit oortuig dat baie van die swakhede-insluitend ons onkoste-rekening-steakhouse en 'power lunch' obsessies-meer te doen het met 'n uitgediende reputasie en bygesiene resensies van nasionale media as met die werklikheid. Sommige beweer dat die stad 15 jaar gelede geen kulinêre identiteit het nie; die naaste wat Washington aan 'n handtekeninggereg gehad het, volgens The Post Magazine, was 'n halfrook, bekend in Ben's Chili Bowl in U Street NW. Ek is van mening dat Washington, 'n magtige wêreldwye metropool, 'n smeltkroes van goed deurwinterde idees is, en dit al lankal is. (Die beste Chinese restaurant ooit in hierdie land: waarskynlik Sichuan Garden, die pronkstuk uit die 80's, beman deur Chinese meestersjefs.)

Washington sal vir altyd gekoppel wees aan mag en status, maar die dae waarop jy gesit het, was belangriker as wat jy geëet het, is geseënd lankal verby.


Die soektog na Amerika se beste kosstede: Washington, DC

Die beste Indiese kos in die land verras net vir diegene wat dit nog nie probeer het nie, maar verlei met sy speserye in 'n stad waar net meer as 650 000 inwoners woon - en 2 000 restaurante. Die middestad, die mees gewaagde voorbeeld van avant-garde-kook aan hierdie kant van die Atlantiese Oseaan, is joune, vanaf $ 250 per kop. En 'n taxi-rit van 10 minute daarvandaan wag op die plek waar Bon Appétit die beste nuwe restaurant in die Verenigde State genoem word-nie sleg vir 'n plek wat almal behalwe die First Family in die ry laat staan ​​om 'n kans om 'n tafel te kry nie.

Die soektog na Amerika se beste kosstede: Die soektog na Amerika se beste kosstede
Deel I: Charleston, S.C.
Deel II: San Francisco
Deel III: Chicago
Deel IV: Portland, erts.
Deel V: Philadelphia
Deel VI: New Orleans
Deel VII: New York
Deel VIII: Los Angeles
Deel IX: Houston

Vir sommige van u hang die geure uit al drie kombuise reg onder u neus. Rasika, Minibar van onderskeidelik José Andrés en Rose's Luxury, woon in Washington, die laaste stop op my nasionale toer om die 10 beste kosstede in Amerika te bepaal, wat ek later hierdie maand sal rangskik.

Toe ek in April begin met die kalorie-opname, begin met Charleston, SC, in April, was ek nie seker of die stad wat ek huis toe noem, 'n plek op die lys sou kry nie. Na 'n week of meer elk in San Francisco, Chicago, Portland (Oregon), Philadelphia, New Orleans, New York, Los Angeles en Houston, plus 'n paar ander stede wat nie die deurslag gemaak het nie, het ek geen twyfel nie dat die hoofstad van die land verdien om op die lys te wees. Die sentiment spruit uit woonbuurte wat onlangs in kosbestemmings opgekom het (Petworth, Shaw, H Street NE in die distrik en die Mosaic District in Fairfax) en, alleen vanjaar, 'n vlaag indrukwekkende restaurantbekendstellings wat buite die Beltway opslae gemaak het.

Gee u kos -kenteken in as u nog nie gehoor het van die debute van Convivial, die Dabney, Maketto en Masseria nie - wat deur die tuisgekweekte talent aan Washingtonianers bedien word - of die twee vars Chinese voorstede van die kultus -sjef Peter Chang. Terselfdertyd lok gevestigde spelers diners met 'n nuwe smaak. Na goed deurdagte make-up presteer die Frans-leunende Marcel's en die deur Asiërs geïnspireerde bron, onder andere top-handelsmerke, op hul hoogtepunt.

Opwindende eetgoed, teen alle pryspunte en in alle kwadrante, is 'n groot deel van wat Washington so 'n aanloklike kosbestemming maak. Ook winsgewend, met restaurante wat na verwagting vanjaar 'n verstommende $ 3 miljard se verkope sal oplewer, alleen in die distrik. Maar ons skatte is nie beperk tot wat op die bord is nie.

Let wel: Met die kloksgewys van bo af: Barmini -klante drink spesiale cocktails en eet heerlike kookkuns deur sjef José Andrés, 'n gereg ingelegde rotsvis wat bedien word by die gesellige sjef Nick Stefanelli, berei geregte voor by Masseria. Van bo na onder: Barmini -gaste drink heerlike cocktails en peusel aan die vindingryke kookkuns deur sjef José Andrés, sjef Nick Stefanelli, berei geregte voor om by Masseria 'n gereg met ingelegde rotsvis te bedien wat by Convivial bedien word.

Byvoorbeeld, nêrens anders is daar 'n José Andrés wat drie jaar gelede deur die tydskrif Time as een van die invloedrykste mense ter wêreld beskou is nie. (Noem nog 'n sjef wat die beste paella van die land maak, kook kook by Harvard en jaag na moeilike plekke oor die hele wêreld om die kwesbare te voed.) Slegs Washington het 'n Ashok Bajaj, die hoflike, baie ywerige eienaar van agt restaurante wat baie goed is. , wat hy elke dag besoek om gaste te groet, wat 'n uitstekende voorbeeld stel vir gashere regoor die land. Johnny Monis is die enigste sjef van my kennis wat beide hedendaagse Griekse en noordoostelike Thai met Komi en Little Serow onderskei het. Wêrelde en prysklasse verskil, albei restaurante geniet vierster-erkenning. En in die agterplaas van die distrik het nie minder 'n gesag as die Britse wynmaker Jancis Robinson van Virginia -wyne gedrink nie en 'n paar baie opwindende goed 'genoem, en die opbrengs van RdV Vineyards in Delaplane vergelyk met die nektars van Bordeaux.

Ek sluit Washington op my lys in, ondanks die unieke nadeel daarvan in vergelyking met die ander stede wat ek besoek het: Omdat ek die distrik en sy omgewing weekliks dek, is ek net so bekend met die swakhede as die sterkpunte daarvan. Maar hierdie oefening het my meer oortuig as ooit tevore dat baie van die swakhede-insluitend ons rekening-steakhouse en 'power lunch' obsessies-meer te doen het met 'n verouderde reputasie en bygesiene resensies van nasionale media as met die werklikheid. Sommige beweer dat die stad 15 jaar gelede geen kulinêre identiteit het nie; die naaste wat Washington aan 'n handtekeninggereg gehad het, volgens The Post Magazine, was 'n halfrook, bekend in Ben's Chili Bowl in U Street NW. Ek is van mening dat Washington, 'n magtige wêreldwye metropool, 'n smeltkroes van goed gekruide idees is, en dit al lankal is. (Die beste Chinese restaurant ooit in hierdie land: waarskynlik Sichuan Garden, die pronkstuk uit die 80's, beman deur Chinese meestersjefs.)

Washington sal vir altyd gekoppel wees aan mag en status, maar die dae waarop jy gesit het, was belangriker as wat jy geëet het, is geseënd lankal verby.


Die soektog na die beste voedselstede in Amerika: Washington, DC

Net 'n verrassing vir diegene wat dit nog nie probeer het nie, die beste Indiese kos in die land verlei met sy speserye in 'n stad waar net meer as 650 000 inwoners woon - en 2 000 restaurante. Die middestad, die mees gewaagde voorbeeld van avant-garde-kook aan hierdie kant van die Atlantiese Oseaan, is joune, vanaf $ 250 per kop. En 'n taxi-rit van 10 minute daarvandaan wag op die plek waar Bon Appétit die beste nuwe restaurant in die Verenigde State genoem word-nie sleg vir 'n plek wat almal behalwe die First Family in die ry laat staan ​​om 'n kans om 'n tafel te kry nie.

Die soektog na Amerika se beste kosstede: Die soeke na Amerika se beste kosstede
Deel I: Charleston, S.C.
Deel II: San Francisco
Deel III: Chicago
Deel IV: Portland, erts.
Deel V: Philadelphia
Deel VI: New Orleans
Deel VII: New York
Deel VIII: Los Angeles
Deel IX: Houston

Vir sommige van u hang die geure uit al drie kombuise reg onder u neus. Rasika, Minibar van onderskeidelik José Andrés en Rose's Luxury, woon in Washington, die laaste stop op my nasionale toer om die 10 beste kosstede in Amerika te bepaal, wat ek later hierdie maand sal rangskik.

Toe ek in April begin met die kalorie-opname, begin met Charleston, SC, in April, was ek nie seker of die stad wat ek huis toe noem, 'n plek op die lys sou kry nie. Na 'n week of meer elk in San Francisco, Chicago, Portland (Oregon), Philadelphia, New Orleans, New York, Los Angeles en Houston, plus 'n paar ander stede wat nie die deurslag gemaak het nie, het ek geen twyfel nie dat die hoofstad van die land verdien om op die lys te wees. Die sentiment spruit uit woonbuurte wat onlangs in kosbestemmings opgekom het (Petworth, Shaw, H Street NE in die distrik en die Mosaic District in Fairfax) en, alleen vanjaar, 'n vlaag indrukwekkende restaurantbekendstellings wat buite die Beltway opslae gemaak het.

Gee u eetkenteken in as u nog nie gehoor het van die debute van Convivial, die Dabney, Maketto en Masseria nie - wat deur die tuisgemaakte talent aan die Washington -mense bedien word - of die twee vars Chinese voorstede van die kultus -sjef Peter Chang. Terselfdertyd verlei gevestigde spelers diners met 'n nuwe smaak. Na goed deurdagte make-up presteer die Frans-leunende Marcel's en die deur Asiërs geïnspireerde bron, onder andere top-handelsmerke, op hul hoogtepunt.

Opwindende eetgoed, teen alle pryspunte en in alle kwadrante, is 'n groot deel van wat Washington so 'n aanloklike kosbestemming maak. Ook winsgewend, met restaurante wat na verwagting vanjaar 'n verstommende $ 3 miljard se verkope sal oplewer, alleen in die distrik. Maar ons skatte is nie beperk tot wat op die bord is nie.

Let wel: Met die kloksgewys van bo af: Barmini -klante drink spesiale cocktails en eet heerlike kookkuns deur sjef José Andrés, 'n gereg ingelegde rotsvis wat bedien word by die gesellige sjef Nick Stefanelli, berei geregte voor by Masseria. Van bo na onder: Barmini -eienaars drink spesiale cocktails en eet heerlike kos deur sjef José Andrés, sjef Nick Stefanelli, berei geregte voor om by Masseria 'n gereg met ingelegde rotsvis te bedien wat by Convivial bedien word.

Byvoorbeeld, nêrens anders is daar 'n José Andrés wat drie jaar gelede deur die tydskrif Time as een van die invloedrykste mense ter wêreld beskou is nie. (Noem nog 'n sjef wat die beste paella van die land maak, kook kook by Harvard en jaag na moeilike plekke oor die hele wêreld om die kwesbare te voed.) Slegs Washington het 'n Ashok Bajaj, die hoflike, baie ywerige eienaar van agt restaurante wat baie goed is. , wat hy elke dag besoek om gaste te groet, wat 'n uitstekende voorbeeld stel vir gashere regoor die land. Johnny Monis is die enigste sjef van my kennis wat beide hedendaagse Griekse en noordoostelike Thai met Komi en Little Serow onderskei het. Wêrelde en prysklasse verskil, albei restaurante geniet vierster-erkenning. En in die agterplaas van die distrik het nie minder 'n gesag as die Britse wynmaker Jancis Robinson van Virginia -wyne gedrink en 'n paar baie opwindende 'gedoop', wat die opbrengs van RdV Vineyards in Delaplane vergelyk het met die nektars van Bordeaux.

Ek sluit Washington op my lys in, ondanks die unieke nadeel daarvan in vergelyking met die ander stede wat ek besoek het: Omdat ek weekliks die distrik en sy omgewing dek, ken ek sy swakpunte en sy sterkpunte. Maar hierdie oefening het my meer oortuig as ooit tevore dat baie van die swakhede-insluitend ons onkoste-rekening-steakhouse en 'power lunch' obsessies-meer te doen het met 'n uitgediende reputasie en bygesiene resensies van nasionale media as met die werklikheid. Sommige beweer dat die stad 15 jaar gelede geen kulinêre identiteit het nie; die naaste wat Washington aan 'n handtekeninggereg gehad het, volgens The Post Magazine, was 'n halfrook, bekend in Ben's Chili Bowl in U Street NW. I counter that Washington, a mighty global metropolis, is a melting pot of well-seasoned ideas, and has been for a long time. (The finest Chinese restaurant ever in this country: arguably Sichuan Garden, the ’80s-era showpiece staffed by Chinese master chefs.)

Washington will forever be linked to power and status, but the days when where you sat was more important than what you ate are blessedly long gone.


The search for America's best food cities: Washington, D.C.

A surprise only to those who haven’t tried it, the finest Indian food in the country seduces with its spices in a city that’s home to just over 650,000 residents — and 2,000 restaurants. Downtown, the most daring example of avant-garde cooking this side of the Atlantic is yours, starting at $250 a head. And a 10-minute cab ride away awaits the spot Bon Appétit called the best new restaurant in the United States — not bad for a place that makes all but the First Family stand in line for a chance at a table.

The Search for America's Best Food Cities: The Search for America’s Best Food Cities
Part I: Charleston, S.C.
Part II: San Francisco
Part III: Chicago
Part IV: Portland, Ore.
Part V: Philadelphia
Part VI: New Orleans
Part VII: New York
Part VIII: Los Angeles
Part IX: Houston

For some of you, the aromas from all three kitchens linger right under your noses. Rasika, Minibar by José Andrés and Rose’s Luxury, respectively, reside in Washington, the final stop on my national tour to determine the 10 best food cities in America, which I will rank later this month.

When I began the high-calorie survey, starting with Charleston, S.C., in April, I wasn’t sure whether the city I call home would earn a place on the list. Now, having spent a week or more each in San Francisco, Chicago, Portland (Oregon), Philadelphia, New Orleans, New York, Los Angeles and Houston, plus a few other cities that didn’t make the cut, I have no doubt that the nation’s capital deserves to be on the roster. The sentiment springs from neighborhoods that have recently blossomed into food destinations (Petworth, Shaw, H Street NE in the District and the Mosaic District in Fairfax) and, this year alone, a flurry of impressive restaurant launches that have made headlines outside the Beltway.

Turn in your foodie badge if you haven’t heard about the debuts of Convivial, the Dabney, Maketto and Masseria — served to Washingtonians by homegrown talent — or the two fresh suburban Chinese restaurants from cult chef Peter Chang. At the same time, established players are tempting diners with new tastes. After well-considered makeovers, the French-leaning Marcel’s and the Asian-inspired Source, among other top brands, are performing at their peak.

Thrilling eats, at all price points and in all quadrants, are a large part of what makes Washington such an enticing food destination right now. Lucrative, too, with restaurants projected to ring up an astounding $3 billion in sales this year in the District alone. But our treasures aren’t limited to what’s on the plate.

Let wel: Clockwise from top: Barmini patrons sip specialty cocktails and snack on inventive cuisine by chef José Andrés a dish of pickled rockfish served at Convivial chef Nick Stefanelli prepares dishes for plating at Masseria. From top to bottom: Barmini patrons sip specialty cocktails and snack on inventive cuisine by chef José Andrés chef Nick Stefanelli prepares dishes for plating at Masseria a dish of pickled rockfish served at Convivial.

Nowhere else, for instance, is there a José Andrés, hailed three years ago by Time magazine as one of the world’s most influential people. (Name another chef who makes the country’s best paella, teaches cooking at Harvard and races to trouble spots around the world to feed the vulnerable.) Only Washington has an Ashok Bajaj, the courtly, highly industrious owner of eight good-to-great restaurants, all of which he visits to greet guests every day, setting a sterling example for hosts across the nation. Johnny Monis is the lone chef of my acquaintance to ace both contemporary Greek and northeastern Thai with Komi and Little Serow, respectively. Worlds and price ranges apart, both restaurants enjoy four-star recognition. And in the District’s back yard, no less an authority than British wine maven Jancis Robinson has sipped Virginia wines and dubbed some “thrillingly good,” comparing the output of RdV Vineyards in Delaplane to the nectars of Bordeaux.

I’m including Washington on my list despite its singular disadvantage compared with the other cities I visited: Because I cover the District and its environs on a weekly basis, I’m as familiar with its weaknesses as its strengths. But this exercise has me more convinced than ever that many of those frailties — including our expense-account-steakhouse and “power lunch” obsessions — have more to do with an obsolete reputation and myopic reviews from national media than with reality. Some argue the city has no culinary identity 15 years ago, the closest thing Washington had to a signature dish, according to The Post Magazine, was a half-smoke, famously featured at Ben’s Chili Bowl on U Street NW. I counter that Washington, a mighty global metropolis, is a melting pot of well-seasoned ideas, and has been for a long time. (The finest Chinese restaurant ever in this country: arguably Sichuan Garden, the ’80s-era showpiece staffed by Chinese master chefs.)

Washington will forever be linked to power and status, but the days when where you sat was more important than what you ate are blessedly long gone.


The search for America's best food cities: Washington, D.C.

A surprise only to those who haven’t tried it, the finest Indian food in the country seduces with its spices in a city that’s home to just over 650,000 residents — and 2,000 restaurants. Downtown, the most daring example of avant-garde cooking this side of the Atlantic is yours, starting at $250 a head. And a 10-minute cab ride away awaits the spot Bon Appétit called the best new restaurant in the United States — not bad for a place that makes all but the First Family stand in line for a chance at a table.

The Search for America's Best Food Cities: The Search for America’s Best Food Cities
Part I: Charleston, S.C.
Part II: San Francisco
Part III: Chicago
Part IV: Portland, Ore.
Part V: Philadelphia
Part VI: New Orleans
Part VII: New York
Part VIII: Los Angeles
Part IX: Houston

For some of you, the aromas from all three kitchens linger right under your noses. Rasika, Minibar by José Andrés and Rose’s Luxury, respectively, reside in Washington, the final stop on my national tour to determine the 10 best food cities in America, which I will rank later this month.

When I began the high-calorie survey, starting with Charleston, S.C., in April, I wasn’t sure whether the city I call home would earn a place on the list. Now, having spent a week or more each in San Francisco, Chicago, Portland (Oregon), Philadelphia, New Orleans, New York, Los Angeles and Houston, plus a few other cities that didn’t make the cut, I have no doubt that the nation’s capital deserves to be on the roster. The sentiment springs from neighborhoods that have recently blossomed into food destinations (Petworth, Shaw, H Street NE in the District and the Mosaic District in Fairfax) and, this year alone, a flurry of impressive restaurant launches that have made headlines outside the Beltway.

Turn in your foodie badge if you haven’t heard about the debuts of Convivial, the Dabney, Maketto and Masseria — served to Washingtonians by homegrown talent — or the two fresh suburban Chinese restaurants from cult chef Peter Chang. At the same time, established players are tempting diners with new tastes. After well-considered makeovers, the French-leaning Marcel’s and the Asian-inspired Source, among other top brands, are performing at their peak.

Thrilling eats, at all price points and in all quadrants, are a large part of what makes Washington such an enticing food destination right now. Lucrative, too, with restaurants projected to ring up an astounding $3 billion in sales this year in the District alone. But our treasures aren’t limited to what’s on the plate.

Let wel: Clockwise from top: Barmini patrons sip specialty cocktails and snack on inventive cuisine by chef José Andrés a dish of pickled rockfish served at Convivial chef Nick Stefanelli prepares dishes for plating at Masseria. From top to bottom: Barmini patrons sip specialty cocktails and snack on inventive cuisine by chef José Andrés chef Nick Stefanelli prepares dishes for plating at Masseria a dish of pickled rockfish served at Convivial.

Nowhere else, for instance, is there a José Andrés, hailed three years ago by Time magazine as one of the world’s most influential people. (Name another chef who makes the country’s best paella, teaches cooking at Harvard and races to trouble spots around the world to feed the vulnerable.) Only Washington has an Ashok Bajaj, the courtly, highly industrious owner of eight good-to-great restaurants, all of which he visits to greet guests every day, setting a sterling example for hosts across the nation. Johnny Monis is the lone chef of my acquaintance to ace both contemporary Greek and northeastern Thai with Komi and Little Serow, respectively. Worlds and price ranges apart, both restaurants enjoy four-star recognition. And in the District’s back yard, no less an authority than British wine maven Jancis Robinson has sipped Virginia wines and dubbed some “thrillingly good,” comparing the output of RdV Vineyards in Delaplane to the nectars of Bordeaux.

I’m including Washington on my list despite its singular disadvantage compared with the other cities I visited: Because I cover the District and its environs on a weekly basis, I’m as familiar with its weaknesses as its strengths. But this exercise has me more convinced than ever that many of those frailties — including our expense-account-steakhouse and “power lunch” obsessions — have more to do with an obsolete reputation and myopic reviews from national media than with reality. Some argue the city has no culinary identity 15 years ago, the closest thing Washington had to a signature dish, according to The Post Magazine, was a half-smoke, famously featured at Ben’s Chili Bowl on U Street NW. I counter that Washington, a mighty global metropolis, is a melting pot of well-seasoned ideas, and has been for a long time. (The finest Chinese restaurant ever in this country: arguably Sichuan Garden, the ’80s-era showpiece staffed by Chinese master chefs.)

Washington will forever be linked to power and status, but the days when where you sat was more important than what you ate are blessedly long gone.


The search for America's best food cities: Washington, D.C.

A surprise only to those who haven’t tried it, the finest Indian food in the country seduces with its spices in a city that’s home to just over 650,000 residents — and 2,000 restaurants. Downtown, the most daring example of avant-garde cooking this side of the Atlantic is yours, starting at $250 a head. And a 10-minute cab ride away awaits the spot Bon Appétit called the best new restaurant in the United States — not bad for a place that makes all but the First Family stand in line for a chance at a table.

The Search for America's Best Food Cities: The Search for America’s Best Food Cities
Part I: Charleston, S.C.
Part II: San Francisco
Part III: Chicago
Part IV: Portland, Ore.
Part V: Philadelphia
Part VI: New Orleans
Part VII: New York
Part VIII: Los Angeles
Part IX: Houston

For some of you, the aromas from all three kitchens linger right under your noses. Rasika, Minibar by José Andrés and Rose’s Luxury, respectively, reside in Washington, the final stop on my national tour to determine the 10 best food cities in America, which I will rank later this month.

When I began the high-calorie survey, starting with Charleston, S.C., in April, I wasn’t sure whether the city I call home would earn a place on the list. Now, having spent a week or more each in San Francisco, Chicago, Portland (Oregon), Philadelphia, New Orleans, New York, Los Angeles and Houston, plus a few other cities that didn’t make the cut, I have no doubt that the nation’s capital deserves to be on the roster. The sentiment springs from neighborhoods that have recently blossomed into food destinations (Petworth, Shaw, H Street NE in the District and the Mosaic District in Fairfax) and, this year alone, a flurry of impressive restaurant launches that have made headlines outside the Beltway.

Turn in your foodie badge if you haven’t heard about the debuts of Convivial, the Dabney, Maketto and Masseria — served to Washingtonians by homegrown talent — or the two fresh suburban Chinese restaurants from cult chef Peter Chang. At the same time, established players are tempting diners with new tastes. After well-considered makeovers, the French-leaning Marcel’s and the Asian-inspired Source, among other top brands, are performing at their peak.

Thrilling eats, at all price points and in all quadrants, are a large part of what makes Washington such an enticing food destination right now. Lucrative, too, with restaurants projected to ring up an astounding $3 billion in sales this year in the District alone. But our treasures aren’t limited to what’s on the plate.

Let wel: Clockwise from top: Barmini patrons sip specialty cocktails and snack on inventive cuisine by chef José Andrés a dish of pickled rockfish served at Convivial chef Nick Stefanelli prepares dishes for plating at Masseria. From top to bottom: Barmini patrons sip specialty cocktails and snack on inventive cuisine by chef José Andrés chef Nick Stefanelli prepares dishes for plating at Masseria a dish of pickled rockfish served at Convivial.

Nowhere else, for instance, is there a José Andrés, hailed three years ago by Time magazine as one of the world’s most influential people. (Name another chef who makes the country’s best paella, teaches cooking at Harvard and races to trouble spots around the world to feed the vulnerable.) Only Washington has an Ashok Bajaj, the courtly, highly industrious owner of eight good-to-great restaurants, all of which he visits to greet guests every day, setting a sterling example for hosts across the nation. Johnny Monis is the lone chef of my acquaintance to ace both contemporary Greek and northeastern Thai with Komi and Little Serow, respectively. Worlds and price ranges apart, both restaurants enjoy four-star recognition. And in the District’s back yard, no less an authority than British wine maven Jancis Robinson has sipped Virginia wines and dubbed some “thrillingly good,” comparing the output of RdV Vineyards in Delaplane to the nectars of Bordeaux.

I’m including Washington on my list despite its singular disadvantage compared with the other cities I visited: Because I cover the District and its environs on a weekly basis, I’m as familiar with its weaknesses as its strengths. But this exercise has me more convinced than ever that many of those frailties — including our expense-account-steakhouse and “power lunch” obsessions — have more to do with an obsolete reputation and myopic reviews from national media than with reality. Some argue the city has no culinary identity 15 years ago, the closest thing Washington had to a signature dish, according to The Post Magazine, was a half-smoke, famously featured at Ben’s Chili Bowl on U Street NW. I counter that Washington, a mighty global metropolis, is a melting pot of well-seasoned ideas, and has been for a long time. (The finest Chinese restaurant ever in this country: arguably Sichuan Garden, the ’80s-era showpiece staffed by Chinese master chefs.)

Washington will forever be linked to power and status, but the days when where you sat was more important than what you ate are blessedly long gone.


The search for America's best food cities: Washington, D.C.

A surprise only to those who haven’t tried it, the finest Indian food in the country seduces with its spices in a city that’s home to just over 650,000 residents — and 2,000 restaurants. Downtown, the most daring example of avant-garde cooking this side of the Atlantic is yours, starting at $250 a head. And a 10-minute cab ride away awaits the spot Bon Appétit called the best new restaurant in the United States — not bad for a place that makes all but the First Family stand in line for a chance at a table.

The Search for America's Best Food Cities: The Search for America’s Best Food Cities
Part I: Charleston, S.C.
Part II: San Francisco
Part III: Chicago
Part IV: Portland, Ore.
Part V: Philadelphia
Part VI: New Orleans
Part VII: New York
Part VIII: Los Angeles
Part IX: Houston

For some of you, the aromas from all three kitchens linger right under your noses. Rasika, Minibar by José Andrés and Rose’s Luxury, respectively, reside in Washington, the final stop on my national tour to determine the 10 best food cities in America, which I will rank later this month.

When I began the high-calorie survey, starting with Charleston, S.C., in April, I wasn’t sure whether the city I call home would earn a place on the list. Now, having spent a week or more each in San Francisco, Chicago, Portland (Oregon), Philadelphia, New Orleans, New York, Los Angeles and Houston, plus a few other cities that didn’t make the cut, I have no doubt that the nation’s capital deserves to be on the roster. The sentiment springs from neighborhoods that have recently blossomed into food destinations (Petworth, Shaw, H Street NE in the District and the Mosaic District in Fairfax) and, this year alone, a flurry of impressive restaurant launches that have made headlines outside the Beltway.

Turn in your foodie badge if you haven’t heard about the debuts of Convivial, the Dabney, Maketto and Masseria — served to Washingtonians by homegrown talent — or the two fresh suburban Chinese restaurants from cult chef Peter Chang. At the same time, established players are tempting diners with new tastes. After well-considered makeovers, the French-leaning Marcel’s and the Asian-inspired Source, among other top brands, are performing at their peak.

Thrilling eats, at all price points and in all quadrants, are a large part of what makes Washington such an enticing food destination right now. Lucrative, too, with restaurants projected to ring up an astounding $3 billion in sales this year in the District alone. But our treasures aren’t limited to what’s on the plate.

Let wel: Clockwise from top: Barmini patrons sip specialty cocktails and snack on inventive cuisine by chef José Andrés a dish of pickled rockfish served at Convivial chef Nick Stefanelli prepares dishes for plating at Masseria. From top to bottom: Barmini patrons sip specialty cocktails and snack on inventive cuisine by chef José Andrés chef Nick Stefanelli prepares dishes for plating at Masseria a dish of pickled rockfish served at Convivial.

Nowhere else, for instance, is there a José Andrés, hailed three years ago by Time magazine as one of the world’s most influential people. (Name another chef who makes the country’s best paella, teaches cooking at Harvard and races to trouble spots around the world to feed the vulnerable.) Only Washington has an Ashok Bajaj, the courtly, highly industrious owner of eight good-to-great restaurants, all of which he visits to greet guests every day, setting a sterling example for hosts across the nation. Johnny Monis is the lone chef of my acquaintance to ace both contemporary Greek and northeastern Thai with Komi and Little Serow, respectively. Worlds and price ranges apart, both restaurants enjoy four-star recognition. And in the District’s back yard, no less an authority than British wine maven Jancis Robinson has sipped Virginia wines and dubbed some “thrillingly good,” comparing the output of RdV Vineyards in Delaplane to the nectars of Bordeaux.

I’m including Washington on my list despite its singular disadvantage compared with the other cities I visited: Because I cover the District and its environs on a weekly basis, I’m as familiar with its weaknesses as its strengths. But this exercise has me more convinced than ever that many of those frailties — including our expense-account-steakhouse and “power lunch” obsessions — have more to do with an obsolete reputation and myopic reviews from national media than with reality. Some argue the city has no culinary identity 15 years ago, the closest thing Washington had to a signature dish, according to The Post Magazine, was a half-smoke, famously featured at Ben’s Chili Bowl on U Street NW. I counter that Washington, a mighty global metropolis, is a melting pot of well-seasoned ideas, and has been for a long time. (The finest Chinese restaurant ever in this country: arguably Sichuan Garden, the ’80s-era showpiece staffed by Chinese master chefs.)

Washington will forever be linked to power and status, but the days when where you sat was more important than what you ate are blessedly long gone.


The search for America's best food cities: Washington, D.C.

A surprise only to those who haven’t tried it, the finest Indian food in the country seduces with its spices in a city that’s home to just over 650,000 residents — and 2,000 restaurants. Downtown, the most daring example of avant-garde cooking this side of the Atlantic is yours, starting at $250 a head. And a 10-minute cab ride away awaits the spot Bon Appétit called the best new restaurant in the United States — not bad for a place that makes all but the First Family stand in line for a chance at a table.

The Search for America's Best Food Cities: The Search for America’s Best Food Cities
Part I: Charleston, S.C.
Part II: San Francisco
Part III: Chicago
Part IV: Portland, Ore.
Part V: Philadelphia
Part VI: New Orleans
Part VII: New York
Part VIII: Los Angeles
Part IX: Houston

For some of you, the aromas from all three kitchens linger right under your noses. Rasika, Minibar by José Andrés and Rose’s Luxury, respectively, reside in Washington, the final stop on my national tour to determine the 10 best food cities in America, which I will rank later this month.

When I began the high-calorie survey, starting with Charleston, S.C., in April, I wasn’t sure whether the city I call home would earn a place on the list. Now, having spent a week or more each in San Francisco, Chicago, Portland (Oregon), Philadelphia, New Orleans, New York, Los Angeles and Houston, plus a few other cities that didn’t make the cut, I have no doubt that the nation’s capital deserves to be on the roster. The sentiment springs from neighborhoods that have recently blossomed into food destinations (Petworth, Shaw, H Street NE in the District and the Mosaic District in Fairfax) and, this year alone, a flurry of impressive restaurant launches that have made headlines outside the Beltway.

Turn in your foodie badge if you haven’t heard about the debuts of Convivial, the Dabney, Maketto and Masseria — served to Washingtonians by homegrown talent — or the two fresh suburban Chinese restaurants from cult chef Peter Chang. At the same time, established players are tempting diners with new tastes. After well-considered makeovers, the French-leaning Marcel’s and the Asian-inspired Source, among other top brands, are performing at their peak.

Thrilling eats, at all price points and in all quadrants, are a large part of what makes Washington such an enticing food destination right now. Lucrative, too, with restaurants projected to ring up an astounding $3 billion in sales this year in the District alone. But our treasures aren’t limited to what’s on the plate.

Let wel: Clockwise from top: Barmini patrons sip specialty cocktails and snack on inventive cuisine by chef José Andrés a dish of pickled rockfish served at Convivial chef Nick Stefanelli prepares dishes for plating at Masseria. From top to bottom: Barmini patrons sip specialty cocktails and snack on inventive cuisine by chef José Andrés chef Nick Stefanelli prepares dishes for plating at Masseria a dish of pickled rockfish served at Convivial.

Nowhere else, for instance, is there a José Andrés, hailed three years ago by Time magazine as one of the world’s most influential people. (Name another chef who makes the country’s best paella, teaches cooking at Harvard and races to trouble spots around the world to feed the vulnerable.) Only Washington has an Ashok Bajaj, the courtly, highly industrious owner of eight good-to-great restaurants, all of which he visits to greet guests every day, setting a sterling example for hosts across the nation. Johnny Monis is the lone chef of my acquaintance to ace both contemporary Greek and northeastern Thai with Komi and Little Serow, respectively. Worlds and price ranges apart, both restaurants enjoy four-star recognition. And in the District’s back yard, no less an authority than British wine maven Jancis Robinson has sipped Virginia wines and dubbed some “thrillingly good,” comparing the output of RdV Vineyards in Delaplane to the nectars of Bordeaux.

I’m including Washington on my list despite its singular disadvantage compared with the other cities I visited: Because I cover the District and its environs on a weekly basis, I’m as familiar with its weaknesses as its strengths. But this exercise has me more convinced than ever that many of those frailties — including our expense-account-steakhouse and “power lunch” obsessions — have more to do with an obsolete reputation and myopic reviews from national media than with reality. Some argue the city has no culinary identity 15 years ago, the closest thing Washington had to a signature dish, according to The Post Magazine, was a half-smoke, famously featured at Ben’s Chili Bowl on U Street NW. I counter that Washington, a mighty global metropolis, is a melting pot of well-seasoned ideas, and has been for a long time. (The finest Chinese restaurant ever in this country: arguably Sichuan Garden, the ’80s-era showpiece staffed by Chinese master chefs.)

Washington will forever be linked to power and status, but the days when where you sat was more important than what you ate are blessedly long gone.


The search for America's best food cities: Washington, D.C.

A surprise only to those who haven’t tried it, the finest Indian food in the country seduces with its spices in a city that’s home to just over 650,000 residents — and 2,000 restaurants. Downtown, the most daring example of avant-garde cooking this side of the Atlantic is yours, starting at $250 a head. And a 10-minute cab ride away awaits the spot Bon Appétit called the best new restaurant in the United States — not bad for a place that makes all but the First Family stand in line for a chance at a table.

The Search for America's Best Food Cities: The Search for America’s Best Food Cities
Part I: Charleston, S.C.
Part II: San Francisco
Part III: Chicago
Part IV: Portland, Ore.
Part V: Philadelphia
Part VI: New Orleans
Part VII: New York
Part VIII: Los Angeles
Part IX: Houston

For some of you, the aromas from all three kitchens linger right under your noses. Rasika, Minibar by José Andrés and Rose’s Luxury, respectively, reside in Washington, the final stop on my national tour to determine the 10 best food cities in America, which I will rank later this month.

When I began the high-calorie survey, starting with Charleston, S.C., in April, I wasn’t sure whether the city I call home would earn a place on the list. Now, having spent a week or more each in San Francisco, Chicago, Portland (Oregon), Philadelphia, New Orleans, New York, Los Angeles and Houston, plus a few other cities that didn’t make the cut, I have no doubt that the nation’s capital deserves to be on the roster. The sentiment springs from neighborhoods that have recently blossomed into food destinations (Petworth, Shaw, H Street NE in the District and the Mosaic District in Fairfax) and, this year alone, a flurry of impressive restaurant launches that have made headlines outside the Beltway.

Turn in your foodie badge if you haven’t heard about the debuts of Convivial, the Dabney, Maketto and Masseria — served to Washingtonians by homegrown talent — or the two fresh suburban Chinese restaurants from cult chef Peter Chang. At the same time, established players are tempting diners with new tastes. After well-considered makeovers, the French-leaning Marcel’s and the Asian-inspired Source, among other top brands, are performing at their peak.

Thrilling eats, at all price points and in all quadrants, are a large part of what makes Washington such an enticing food destination right now. Lucrative, too, with restaurants projected to ring up an astounding $3 billion in sales this year in the District alone. But our treasures aren’t limited to what’s on the plate.

Let wel: Clockwise from top: Barmini patrons sip specialty cocktails and snack on inventive cuisine by chef José Andrés a dish of pickled rockfish served at Convivial chef Nick Stefanelli prepares dishes for plating at Masseria. From top to bottom: Barmini patrons sip specialty cocktails and snack on inventive cuisine by chef José Andrés chef Nick Stefanelli prepares dishes for plating at Masseria a dish of pickled rockfish served at Convivial.

Nowhere else, for instance, is there a José Andrés, hailed three years ago by Time magazine as one of the world’s most influential people. (Name another chef who makes the country’s best paella, teaches cooking at Harvard and races to trouble spots around the world to feed the vulnerable.) Only Washington has an Ashok Bajaj, the courtly, highly industrious owner of eight good-to-great restaurants, all of which he visits to greet guests every day, setting a sterling example for hosts across the nation. Johnny Monis is the lone chef of my acquaintance to ace both contemporary Greek and northeastern Thai with Komi and Little Serow, respectively. Worlds and price ranges apart, both restaurants enjoy four-star recognition. And in the District’s back yard, no less an authority than British wine maven Jancis Robinson has sipped Virginia wines and dubbed some “thrillingly good,” comparing the output of RdV Vineyards in Delaplane to the nectars of Bordeaux.

I’m including Washington on my list despite its singular disadvantage compared with the other cities I visited: Because I cover the District and its environs on a weekly basis, I’m as familiar with its weaknesses as its strengths. But this exercise has me more convinced than ever that many of those frailties — including our expense-account-steakhouse and “power lunch” obsessions — have more to do with an obsolete reputation and myopic reviews from national media than with reality. Some argue the city has no culinary identity 15 years ago, the closest thing Washington had to a signature dish, according to The Post Magazine, was a half-smoke, famously featured at Ben’s Chili Bowl on U Street NW. I counter that Washington, a mighty global metropolis, is a melting pot of well-seasoned ideas, and has been for a long time. (The finest Chinese restaurant ever in this country: arguably Sichuan Garden, the ’80s-era showpiece staffed by Chinese master chefs.)

Washington will forever be linked to power and status, but the days when where you sat was more important than what you ate are blessedly long gone.


The search for America's best food cities: Washington, D.C.

A surprise only to those who haven’t tried it, the finest Indian food in the country seduces with its spices in a city that’s home to just over 650,000 residents — and 2,000 restaurants. Downtown, the most daring example of avant-garde cooking this side of the Atlantic is yours, starting at $250 a head. And a 10-minute cab ride away awaits the spot Bon Appétit called the best new restaurant in the United States — not bad for a place that makes all but the First Family stand in line for a chance at a table.

The Search for America's Best Food Cities: The Search for America’s Best Food Cities
Part I: Charleston, S.C.
Part II: San Francisco
Part III: Chicago
Part IV: Portland, Ore.
Part V: Philadelphia
Part VI: New Orleans
Part VII: New York
Part VIII: Los Angeles
Part IX: Houston

For some of you, the aromas from all three kitchens linger right under your noses. Rasika, Minibar by José Andrés and Rose’s Luxury, respectively, reside in Washington, the final stop on my national tour to determine the 10 best food cities in America, which I will rank later this month.

When I began the high-calorie survey, starting with Charleston, S.C., in April, I wasn’t sure whether the city I call home would earn a place on the list. Now, having spent a week or more each in San Francisco, Chicago, Portland (Oregon), Philadelphia, New Orleans, New York, Los Angeles and Houston, plus a few other cities that didn’t make the cut, I have no doubt that the nation’s capital deserves to be on the roster. The sentiment springs from neighborhoods that have recently blossomed into food destinations (Petworth, Shaw, H Street NE in the District and the Mosaic District in Fairfax) and, this year alone, a flurry of impressive restaurant launches that have made headlines outside the Beltway.

Turn in your foodie badge if you haven’t heard about the debuts of Convivial, the Dabney, Maketto and Masseria — served to Washingtonians by homegrown talent — or the two fresh suburban Chinese restaurants from cult chef Peter Chang. At the same time, established players are tempting diners with new tastes. After well-considered makeovers, the French-leaning Marcel’s and the Asian-inspired Source, among other top brands, are performing at their peak.

Thrilling eats, at all price points and in all quadrants, are a large part of what makes Washington such an enticing food destination right now. Lucrative, too, with restaurants projected to ring up an astounding $3 billion in sales this year in the District alone. But our treasures aren’t limited to what’s on the plate.

Let wel: Clockwise from top: Barmini patrons sip specialty cocktails and snack on inventive cuisine by chef José Andrés a dish of pickled rockfish served at Convivial chef Nick Stefanelli prepares dishes for plating at Masseria. From top to bottom: Barmini patrons sip specialty cocktails and snack on inventive cuisine by chef José Andrés chef Nick Stefanelli prepares dishes for plating at Masseria a dish of pickled rockfish served at Convivial.

Nowhere else, for instance, is there a José Andrés, hailed three years ago by Time magazine as one of the world’s most influential people. (Name another chef who makes the country’s best paella, teaches cooking at Harvard and races to trouble spots around the world to feed the vulnerable.) Only Washington has an Ashok Bajaj, the courtly, highly industrious owner of eight good-to-great restaurants, all of which he visits to greet guests every day, setting a sterling example for hosts across the nation. Johnny Monis is the lone chef of my acquaintance to ace both contemporary Greek and northeastern Thai with Komi and Little Serow, respectively. Worlds and price ranges apart, both restaurants enjoy four-star recognition. And in the District’s back yard, no less an authority than British wine maven Jancis Robinson has sipped Virginia wines and dubbed some “thrillingly good,” comparing the output of RdV Vineyards in Delaplane to the nectars of Bordeaux.

I’m including Washington on my list despite its singular disadvantage compared with the other cities I visited: Because I cover the District and its environs on a weekly basis, I’m as familiar with its weaknesses as its strengths. But this exercise has me more convinced than ever that many of those frailties — including our expense-account-steakhouse and “power lunch” obsessions — have more to do with an obsolete reputation and myopic reviews from national media than with reality. Some argue the city has no culinary identity 15 years ago, the closest thing Washington had to a signature dish, according to The Post Magazine, was a half-smoke, famously featured at Ben’s Chili Bowl on U Street NW. I counter that Washington, a mighty global metropolis, is a melting pot of well-seasoned ideas, and has been for a long time. (The finest Chinese restaurant ever in this country: arguably Sichuan Garden, the ’80s-era showpiece staffed by Chinese master chefs.)

Washington will forever be linked to power and status, but the days when where you sat was more important than what you ate are blessedly long gone.


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Kommentaar:

  1. Daveon

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  2. Shakarisar

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  4. Dura

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  5. Desta

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