Julia Kramer
Deputy Editor Emeritus
As BA’s former deputy editor Julia Kramer traveled the country, scouting the best new restaurants in America for the “BA Hot 10.” In January 2017, she oversaw the launch of our Healthyish vertical, while guiding overall editorial direction, including the ASME award–nominated BA Kitchen section of the magazine, which focuses on weeknight recipes and essential cooking know-how. A native Chicagoan, Julia is a graduate of Pomona College, in Claremont, California, where she studied fiction writing. She has been nominated for two James Beard Awards, for “Lunch Al Desko” and “Smoke Signals,” which also appeared in the 2016 Best Food Writing anthology. Prior to joining Bon Appétit in 2013, she was the food editor and restaurant critic for Time Out Chicago. She lives in Los Angeles with her husband, Zachary Kaplan, and their two children.
The Hot 10: America's Best New Restaurants 2019
After we spent months traveling the country and eating ourselves into a state of jaded, overfed delirium, these 10 restaurants were the places that snapped us out of it. They reminded us that tasting menus can still inspire awe; that a classic steak tartare can taste brand-new alongside the right glass of cloudy Chenin Blanc; and that an egg salad sandwich lunch can be so damn good that you think about it while you’re eating dinner, and long after you’ve left town. These are the restaurants that reminded us just how special dining out can be.
This 8-Seat Hand Roll Counter in Seattle Is My Lunchtime Happy Place
Where else can you get a mini tasting menu of soft tofu, pristine nigiri, miso soup, and perfect handrolls?
This Dive Bar Is Turning Out the Best Burger in Oakland
Mikey Yoon, the one-man show behind Lovely’s at The Lodge, knows to get it just right.
So Your Friends Had a Kid. Here's How to Hang Out With Them Even If They Eat Dinner at 5 p.m.
All your too-embarrassed-to-ask questions, answered by two parents in their 30s.
The Second Best Reason to Go to Marfa Is This Rotisserie Chicken
First: Chinati Foundation. Next: The Water Stop.
The Reusable Container I Shamelessly Eat My Desk Lunch Out Of
These stackable bowls are super functional and surprisingly chic.
Our March Cookbook Club Pick Is Our Very Own Carla Lalli Music’s Where Cooking Begins
It’s more than a collection of recipes; it’s a way of being.
Finally, a French Onion Soup Recipe That’s Not a Total Drag to Make at Home
We call this soup French-ish because it’s not fancy or fussy, but it can be vegan if you wish.
Cellar Door Provisions Is the Perfect Restaurant That Is Positive It Could Be Better
This hyper-seasonal Chicago cafe has been quietly rejecting and rethinking restaurant culture...while turning out some of the best food in the city.
COOK90 is our Cookbook Club Pick for January
Epicurious site director David Tamarkin’s recipes are all about home-cook realness.
A Good Rugelach Is Hard To Find, So We Made One
They’re jammy, flaky, and holiday party ready.
Martha Stewart’s Legendary First Book Is Our December Cookbook Club Pick
This 1980s icon is the holiday party companion you need this season.
Che Fico in San Francisco Is the No. 7 Best New Restaurant in America 2018
Does America need another Italian restaurant? If that restaurant is Che Fico, the answer is a definitive yes. From practically the moment it opened, this place has been humming like a restaurant in its second decade. Every employee wears a smile, the servers know the menu back to front, and the exacting chefs have mastered pizza, pasta, and the world’s most flawless rustic desserts.
The Salmon Recipe That Is Even Better Served Cold
When it's this hot outside, dinner should be chill(ed).
This Is How I'm Cooking Chicken Thighs From Now On
Seriously. One small recipe hack set me on a path toward a lifetime of golden, crackly-skinned chicken thighs.
Jonathan Gold Is the Reason I Write About Food
The LA restaurant critic set me on my path. In fact, without him, I wouldn’t even have known a path existed.
I Didn’t Know I Was Looking for Sparkling Switchel, But I Found It and I Love It
It’s spicy and gingery and not too sweet. This stuff is gooood.
Behold: A Fried Chicken Sandwich Recipe You Can Actually Make at Home
No fuss. No muss. Just crispy, juicy chicken thighs on Sriracha mayo-slathered buns.
I Miss the Old Food Instagram, Don’t @ Me
Have you wondered what happened to all the good food pics in your feed?