Skip to main content

best-new-restaurants

Inside Oberlin, the #7 Best New Restaurant 2016

By Bon Appétit

August 16, 2016

Elizabeth Cecil
1/10
Strozzapreti Carbonara with Radishes
You can finish this carbonara with other seasonal vegetables, such as shredded brussels sprouts or Napa cabbage. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.
View Recipe
Elizabeth Cecil
2/10
Sukle's menu at Oberlin often features bycatch (as he calls it, "the fish no one wants") from one of three local fishermen.

Elizabeth Cecil
3/10
Crispy Gnocchi with Littleneck Clams
Don’t be tempted to disturb the gnocchi when browning—the hands-off approach is key to letting them develop a deep brown color on one side.
View Recipe
Elizabeth Cecil
4/10
Plant vibes.

Elizabeth Cecil
5/10
Local seaweeds on the Providence shore.
Elizabeth Cecil
6/10
Cavatelli with Pork Ragù and Spicy Breadcrumbs
Adding fresh puréed tomato at the end of this long-simmered pork ragù lends this bowl of deliciousness acidic brightness along with depth. Unbeatable. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.
View Recipe

Elizabeth Cecil
7/10
Don't miss the sake at Oberlin—it's just what that plate of crudo needs.
Elizabeth Cecil
8/10
Kohlrabi Caesar Salad
This is made with house-pickled herring at Oberlin, but smoked trout is equally delicious as an anchovy alt. If you can’t get kohlrabi, try this same scenario on romaine. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.
View Recipe

Elizabeth Cecil
9/10
Dine next to this subway-tile wall covered in marker drawings of local fish.
Elizabeth Cecil
10/10
Roasted Beets with Fennel and Bonito Dressing
Granted, this is a bit of work for a salad, but that’s how to transform vegetables into brag-worthy ingredients. To simplify, you could char the beets and greens in a dry cast-iron skillet. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.
View Recipe