Restaurants

In his cookbook The Glory of Southern Cooking, James Villas writes, "As far I'm concerned, Southern cookery is right there on the same level with French cuisine bourgeoise and Italian cucina casereccia--the sacred traditions, the incredible variety of regional dishes, the prevalence of fresh local ingredients, the distinctive cooking techniques, everything." As a native Southerner, I couldn't agree more.

There are over 7500 apple varieties worldwide (2500 of which are grown in the US). But after a trip to the supermarket, you'd think there were a lot fewer. Why, for so long, have a few varieties--Granny Smith, Red and Golden Delicious, and McIntosh--dominated the apple market?

I don't imagine any fancy chef sets out to be known for his burger. Similarly, I bet Hemingway, who wrote his fair share of classics--For Whom the Bell Tolls, A Farewell to Arms, The Sun Also Rises--didn't think his 100-page novella, The Old Man and the Sea, would win him the Nobel Prize in Literature.

I'm not one for brunch, which is rather unfortunate since I live in the City of Brunch, New York. Don't get me wrong, I dig eggs Benedict, smoked salmon and bagels, and Bloody Marys--when they are properly prepared.

In the October issue (on newsstands now), I profiled the food-savvy town of Durham-Chapel Hill, North Carolina and the farmers, chefs, restaurants, and food community that make the area so special. In the end, it was our top pick for America's Foodiest Small Town.

Dear Foodist:
I'm going to Denver in August for the Democratic National Convention (August 25-28) for work, and wanted to get your opinion on where to eat in the city.

What's the culinary scene's next ramp? Is ricotta the new burrata? Grits the new polenta? Menu Spotting searches the country's restaurants, bars, and farmers' markets, revealing the next big ingredient coming soon to a plate near you.

In Seattle, a neighborhood restaurant that satisfies on all counts—plus the dish that keeps our columnist coming back.