best-new-restaurants

All 30 Recipes from the Hot 10 Best New Restaurants 2015

Want to cook like a chef in the Hot 10? Try one of these straight-off-the-menu recipes.
Image may contain Food and Seasoning
Matt Haas

Want to cook like a chef at one of the Hot 10 best new restaurants in America? Try one of these straight-off-the-menu recipes from the pages of the September issue of Bon Appétit (and catch our 2016 list here!).

  • Image may contain Plant Food Seasoning Dish Meal Salad Produce and Vegetable
    Michael Graydon & Nikole Herriott
    3/31

    Young Lettuces with Herbed Avocado

    Local chefs run off with all the fancy lettuces at your farmers’ market? Not to worry. The herbed avocado base of this AL's Place dish will elevate even the most basic supermarket greens.

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  • Image may contain Food Dish Meal Plant and Platter
    Michael Graydon & Nikole Herriott
    4/31

    Galangal-Braised Pork Belly with Trout Roe

    You might think the braised pork belly is too sweet on its own. But paired with the sour kimchi and salty roe, this version from AL's Place comes into eye-opening balance.

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  • Image may contain Plant and Food
    Matt Haas
    15/31

    Parachute's Steak-and-Egg Bibimbap

    Not ready to commit to a special dolsot bowl? Toast the cooked rice mixture in a generous splash of vegetable oil in a large skillet until a crunchy layer forms, 10–15 minutes, then pile on the ingredients as described.

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  • Image may contain Dish Food Meal Animal and Bird
    Christopher Testani
    16/31

    Yogurt-Marinated Grilled Chicken

    Marinating chicken in yogurt the way Dai Due does it is an Indian technique that adds flavor, acidity, and tenderness.

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  • Image may contain Food Dish Meal Animal Bird Poultry Fowl and Chicken
    Christopher Testani
    17/31

    Chicken Paprikash

    The technique here is to sear the skin first, then bake the chicken pieces flesh side down—the meat will cook up moist and tender while the skin roasts to a crackling finish. That's how you do it like Dai Due.

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  • Image may contain Food Meal Supper Dinner Dish Roast Turkey Dinner and Platter
    Christopher Testani
    18/31

    Rack-Roasted Chicken

    You can make this dish from Dai Due with whatever vegetables you have on hand—potatoes, shallots, carrots, and leeks are all good options.

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  • Image may contain Animal Bird Fowl and Poultry
    Christopher Testani
    19/31

    Dai Due's Master Brined Chicken

    This brine will add both moisture and flavor to your birds.

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  • Image may contain Food Bread and Bun
    Elizabeth Cecil
    20/31

    Milk Bread

    At Kindred, this dough is used to make the pan of warm pull-apart bread that’s gifted to each table, in addition to the house’s burger buns, split-top rolls, and sandwich bread. It’s as versatile as it is forgiving.

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  • Image may contain Spaghetti Food Pasta Dish and Meal
    Elizabeth Cecil
    21/31

    Eggplant and Country Ham Ragù

    If you look up umami in the dictionary, there’s a picture of this dish from Kindred. Between the eggplant, tomato, fish sauce, and cured meat, that savory depth of flavor hits you from all sides.

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  • Image may contain Food Hot Dog and Meal
    Elizabeth Cecil
    22/31

    Kindred Shrimp Roll

    We love this shrimp mixture piled inside of Kindred’s house-made rolls, but you can use your favorite brand of split-top buns if baking isn’t your thing.

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  • Image may contain Animal Seafood Food Sea Life Lobster Dish and Meal
    Aya Brackett
    23/31

    King Trumpet Yakitori

    If king trumpet mushrooms like the ones at Rintaro aren’t available, use shiitake caps, which will also take well to the sweet-salty glaze.

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  • Image may contain Food Dish Meal Stew and Plant
    Aya Brackett
    24/31

    Rintaro's Beef Curry

    To develop deep, satisfying flavor in this home-style stew from Rintaro, brown the beef slowly and thoroughly, and cook the onions until very soft and jammy.

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Explore Bon AppétitAl's PlaceDai DueGjustaHot 10Hot 10 2015KindredManolinMilktoothParachutepetit troisRintaroSemilla