Restaurants
Chef-owners Tom and Mariah Pisha-Duffly loved Oma’s Takeaway, their restaurant’s pivot in response to COVID-19, so much they gave it its own permanent brick-and-mortar location.
Tom and Mariah Pisha-Duffly, as told to Woesha Hampson-Medina
Restaurants are broken, but hospitality isn’t.
Elyse Inamine
Feeling helpless? Here are several ways to help your favorite restaurants—and their staff—get through this unprecedented time, updated frequently.
MacKenzie Chung Fegan
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Anthony Salguero, chef-owner of Popoca in Oakland, is spreading the gospel of Salvadoran cuisine.
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Chef Parnass Savang grew up watching his parents simplify Thai food for American palates and promised himself that his own restaurant, Atlanta’s Talat Market, would never compromise. Then the pandemic hit.
Editor at large Amiel Stanek was ready to embark on a cross-country search for the Hot 10—until the pandemic hit.
Amiel Stanek
Chefs Eric Sze and Lucas Sin both make Chinese beef noodle soup—but they are nothing alike.
Meryl Rothstein and Jesse Sparks
Last year’s Hot 10 have weathered the pandemic with resiliency, creativity, and grit. Here’s how each of them met the moment.
The Bon Appétit Staff
The food was bland, sparse, sometimes non-existent. But five years in Guantánamo Bay drove chef Ahmed Errachidi to create the most vital meals of his life.
Tim Wild
At Kismet Rotisserie in Los Angeles, chefs Sara Kramer and Sarah Hymanson put a Mediterranean spin on their burnished bird.
Molly Baz
Supporting Black-owned restaurants is one practical, actionable way to stand in solidarity with the Black community now, and always.
The Bon Appétit Staff
When it comes to the future of dining out, the first state to lift lockdown is a canary in a coal mine.
Mara Shalhoup
Jeremiah Stone isn’t sure if his NYC restaurants will survive COVID-19. But he’s going to support the people protesting for George Floyd for as long as he can.
Jeremiah Stone, as told to Elyse Inamine
The Paycheck Protection Program (PPP) is a lifeline for restaurants. But it's also a big risk. Mason Hereford, the chef and owner of Turkey and the Wolf in New Orleans, is wondering if he should take it.
Mason Hereford
How Tyler Kord juggles full-time parenting with running an emergency kitchen at Brooklyn’s No. 7.
Tyler Kord
As the Twin Cities chef prepares for the launch of his first brick-and-mortar restaurant, he has just one goal in mind: Make his Hmong family proud.
Ashlea Halpern
I’m filled with giddy delight every time I order it at Grand Central Oyster Bar in New York City.
Amiel Stanek
Shift drinks—the free drink that restaurant workers often get after work—has come under scrutiny for promoting an unhealthy culture. But there are those who insist it's not to blame.
Priya Krishna
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Get to know the city’s real monuments: the Black-owned restaurants that have shaped the dining scene.
Only chefs Jeremiah Stone and Fabián von Hauske could turn something called “lobster mac: cold pasta salad with lobster” into something spectacular, and it’s at Peoples Wine in New York City.
Elyse Inamine
Wilson Tang, the owner of Nom Wah Tea Parlor in Manhattan’s Chinatown, isn’t letting fear stop him from supporting his neighborhood.
Wilson Tang, as told to Elyse Inamine
There are restaurant lists with rankings. And there are restaurant lists with purpose. This is the latter.
The Bon Appétit Staff
Turns out the restaurant’s sommelier is also the restaurant’s DJ.
Cristina Martinez
This little truck in Los Angeles makes the carne asada tacos of my dreams.
Elyse Inamine