Opened by local sommelier Evan Turner in 2015, this classic taverna in Rice Village quickly drew rave reviews, including nominations for the 2016 James Beard Awards in the restaurant and chef categories. Chef William Wright serves a seasonally rotating menu of Modern Greek fare with a traditional spin. Ingredients showcase the freshest ingredients on the Gulf Coast, while menu items are paired with a complete Hellenic wine list. Copper chairs, carved wood, Old World mirrors and pendant lighting complete the dining experience.
Underbelly affords Chef Chris Shepherd (named Best Chef in the Southwest at the 2014 James Beard Awards) the opportunity to take diners on a culinary tour of Houston’s culture and ingredients through his eyes. They utilize seasonal produce, and all their meats are processed in house. The menus change daily based on what is available with their suppliers. However, you will always find the Korean Braised Goat & Dumplings available, since it is one of their signature dishes and a must-have.
Denver’s original steakhouse, The Buckhorn Exchange is in the city’s oldest neighborhood, just a five-minute drive from downtown Denver. This National Historic Landmark and Western Museum has been serving the finest in Old West fare since 1893. This is more of a museum than a restaurant with over 500 animals on the walls and over 250 weapons. It absolutely drips Denver culture and history. Come here for the house specialty, Rocky Mountain Oysters (bull balls), Fried Crocodile Tail and Rattlesnake Queso, as well as giant steaks. None of this is gourmet, but you will remember this experience forever.
Percy “Frenchy” Creuzot transplanted spicy New Orleans chicken to Houston in 1969 and the rest is history. While Willie May’s Scotch House remains the New Orleans benchmark for insanely great Creole fried chicken – Frenchy’s is a noble torch bearer and one of the finest fried chicken huts in the world. Do not leave Houston without trying this epic chicken, as well as the wonderful Creole sides.
Honey Butter Fried Chicken is known for their namesake menu item, double buttermilk battered fried chicken. The fried coating on this chicken is extra thick and extra crunchy. Before sinking your teeth into the succulent chicken, first slather it with HBFC's whipped honey butter. The sweetness of the butter is the perfect match for the slightly spicy chicken. HBFC is a fast; casual-style restaurant where you wait in line to place your order, then grab a seat and your meal will be brought to you. It's a great place for a quick meal, and it's definitely worth the trip to Avondale.
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At his Uptown hangout, named by Esquire magazine as the Best New Restaurant in America for 2015, Israeli Chef Alon Shaya pulls from modern Middle Eastern, Turkish, North African and Greek flavors. Diners pack the blue-and-white space outfit with cushy leather seats, ring chandeliers and a back patio to share dishes like kebabs, baba ganoush and tabbouleh, creamy hummus kicked up with curry-fried cauliflower, and falafel -- all accompanied by wood-fired pita bread. Shaya’s menu reflects the ongoing evolution of Israeli food and Louisiana’s abundance, incorporating seasonal and locally-sourced ingredients, the result of Alon’s close relationships with local farmers fostered through his ongoing work with the Crescent City Farmer’s Market. No wonder the restaurant was named the country's Best New Restaurant at the 2016 James Beard Awards. Reservations are definitely recommended for lunch and dinner, especially for larger groups.
Fabio Viviani has joined fellow “Top Chef” contestant Stephanie Izard on Randolph Street with his new, two-story eatery Bar Siena. Just across the street from Izard’s Little Goat, Bar Siena is dishing up top-notch Italian food in a casual space. The perfect place to meet friends, order a bunch of things and share. The menu has lots of starters, plus pizzas and calzones. The Taleggio Focaccia, pictured, is fantastic. Fresh focaccia is filled with stracchino cheese, topped with arugula, sprinkled with sea salt and more cheese, and then drizzled with truffle honey. It’s sweet, salty, cheesy and doughy all at the same time. It’s like focaccia, calzone and pizza had a baby. The gnocchi with prosciutto sausage, rapine, Parmesan and chili flakes showcases soft and pillowy gnocchi and the sauce packs a kick of spice. Brunch fans will enjoy the Short Rib Hash. Large pieces of short rib are stacked over roasted potatoes, and topped with a poached egg and garlic hollandaise.
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Capo in Santa Monica, set in a charming little house with a gorgeous wood burning grill, is easily one of the top five best Italian restaurants in North America. The baked Maryland crab cake is sensuous, while the flattened veal chop bathed in capers, butter and lemon with the salty, crunchy, toasted edges is explosive. It’s expensive, but worth it.
When you think of Italy, you probably think of Rome, Florence, Venice and Naples. You probably don’t think of Piedmont, a region in northwest Italy known for producing some of the best wines in the world. Osteria Langhe, a restaurant near Logan Square, is the perfect introduction to Piemontese food. Owner Aldo Zaninotto is the son of Italian parents who ran an Italian restaurant in Belgium, and it was his dream to open his own restaurant. In 2014, he opened Osteria Langhe to introduce Chicagoans to Piemontese cuisine. The menu changes often, but some classic dishes are always on the menu. Don’t miss the traditional Vitello Tonnato, showcasing poached beef served with a tuna, citrus and caper sauce. The poached beef is tender and juicy and the rich aioli is a fitting pairing. If available, order the Tagliata, pictured. This Piemontese New York strip steak with gorgonzola and Madeira glaze and crispy potatoes could rival any steak in the city. If you want to try Italian cuisine beyond the typical Italian red sauce so common in America, Osteria Langhe is the place to go. Zaninotto’s passion and Chef Cameron Grant’s culinary skills make the food taste even better.
Read The Blog Post: http://tinyurl.com/hkftfvc
In a town crazy for chicken, Romados is simply the best. At this unassuming Portuguese pit stop in Montreal, the flame-broiled, well-seasoned Portuguese-style chicken is rotisserie grilled over an open fire, spatchcocked and served with Montreal “soft fries.” The kicker is the house-made spicy sauce, which is poured on with a paintbrush and is thoroughly addictive. This institution deserves its fame and should not be missed on any serious foodie tour.