Restaurants
Georgia-based, California-born, Mexico-rooted chef Maricela Vega can sum up her complicated identity in one dish: the fried oyster mushroom tacos she serves at Atlanta’s 8Arm.
Elyse Inamine
I’ve become the unofficial ambassador of this Egyptian fast-casual chain.
Christa Guerra
After a taste of East Wind Snack Shop’s dry-aged beef potstickers, wouldn’t you?
Chris Morocco
Tendon Tempura Carlos Jr. is a temple to tempura.
Elyse Inamine
Ciao, Gloria in Brooklyn has everything, from banana bread to coffee cake, but the dialed-in Italian rainbow cookies keep me coming back.
Alex Pastron
This Nashville bar serves beer in a way I can get behind.
Amiel Stanek
I will take the incredible egg and cheese at K’Far over an extra hour of sleep any day.
Elyse Inamine
We can all thank Vaquero Taquero in Austin.
Priya Krishna
Restaurants across the country are forming running clubs as an alternative to late-night, bar-fueled kitchen culture.
Priya Krishna
The fish is fresh, the rice is hot, and the poke cravings are completely sated at this Honolulu counter spot.
Elyse Inamine
Fadensonnen’s biergarten has tiny cups of aquavit, and I’m here for it.
Amiel Stanek
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From the jukebox to the placemats, all the details celebrate the city’s history.
Buttonwood is just one of the reasons why I keep coming back to Newton, Massachusetts.
Chris Morocco
And I’d do it again—that’s how much I love the version at Yang’s Kitchen.
Rachel Karten
I didn’t realize how wine could electrify the food its served with, until I went to Beckon.
Amiel Stanek
After sinking into Hoosier Mama’s gravy-laden, flaky crust-covered pies, I finally saw the light.
Jesse Sparks
It’s like the body builder of breads.
Alex Pastron
I’ll eat Taste of Persia’s ash reshteh even on sweltering New York summer days.
Carey Polis
(And that we’ll definitely be still thinking about in 2020.)
The Bon Appétit Staff
We asked the folks at Brooklyn's new pizza joint Leo, where long-cooked and olive-oil-soaked vegetables are stealing the show.
Lizzie Noonan
And who doesn’t like that?
Elyse Inamine
Crispy fried dough, fluffy pork floss, warm sticky rice. What more could you want?!
Christina Chaey
Wine bars are my love language.
Aliza Abarbanel
It shingles off into a million layers of fried perfection with each bite. Need I say more?
Emily Schultz