Andrew Knowlton
Deputy Editor. Andrew has worked at Bon Appétit since, like, forever (2000 to be exact). He oversees the magazine's restaurant coverage, including the annual Hot 10 list, and writes the rather opinionated Foodist column that has run in the magazine since 2008. He lives in Brooklyn with his wife and two daughters (the older is named after a popular Southern cocktail). He likes all Atlanta sports teams, boiled peanuts, the Dead, JAWS, steal frame bicycles, and running long distances. He dislikes all New York sports teams, kiwis, kidneys, green bell peppers, and drivers who park in bike lanes. Spirit food: Hash browns scattered, smothered, covered, peppered and, if he's really tipsy, chunked
The Hot 10: Best New Restaurants in America 2012
The 10 best new restaurants in America for 2012, selected by Restaurants editor Andrew Knowlton
Blanca Is the 2nd-Best New Restaurant in America 2012
How one rarefied (yet scrappy) restaurant—all 12 seats of it—embodies what higher-end dining is all about right now.
Luce Is the 4th-Best New Restaurant in America 2012
In Portland, OR, Luce's rustic dishes transport you to restaurants in Italy
Battersby Is the 3rd-Best New Restaurant in America 2012
Battersby is just like any other brick-walled, Edison lightbulb-lit restaurant in the hipper-than-thou culinary hotbed known as Brooklyn—but better.
The Catbird Seat Is the 5th-Best New Restaurant in America 2012
In Nashville, a city of meat-and-threes, the Catbird Seat shows tweezer cuisine at its most artful extreme
The Foodist's Latest Chip Tryst (This Time, It Might Be Serious)
Fox Farms potato chips from Maine are just his latest
10 Farmer's Market Rules to Swear By (According to the BA Foodist)
Example: Leave some for others
3 New(ish) Ways to Get Grapefruit into Your Diet
The Foodist has come around from his grapefruit-hating younger days
Please Someone Buy Me This Biergarten Table
Add beer and pretzels and the Foodist is a happy man
Danny Bowien Does Chengdu
While eating through the city with chef Danny Bowien of Mission Chinese Food, Andrew Knowlton learns that Sichuan cuisine is about much more than ferocious heat
Pour Some Sugar Loaf On Me
How a tender, lemony riff on a simple pound cake turned one committed non-baker into a sweet believer
Announcing the Bon Appetit Grub Crawl in Brooklyn, New Orleans, and L.A.
Start your eating and drinking endurance training now, people
How to Dye Easter Eggs with Natural Ingredients
How to color eggs using natural ingredients like beet juice, hibiscus tea, and blueberries
