Top 50 Best New Restaurants of 2012
From Alla Spina in Philly to Zeppoli in New Jersey, here are the 50 restaurants that are changing the way we eat in 2012–all chosen by Andrew Knowlton, a.k.a. the BA Foodist.
Jason Varney1/50Alla Spina
Imagine a trattoria, gastropub, and sports bar mashup, and you've got chef Marc Vetri's most democratic (and most rollicking) spot to date. Creative comfort food rules here.
LOOK FOR: Pig's tails with fennel agrodolce; whole roasted pork shoulder
WE LOVE: The custom-made draft beer system (alla spina means "from the tap") featuring 20 beers
John Storey2/50AQ
I could recommend several dishes I ate here in the spring, but by the time you eat here they'll be gone—the menu (and the decor) changes four times a year, taking seasonality to a new level.
LOOK FOR: Soft potato gnocchi; Churchill's Bane cocktail
WE LOVE: Sitting at the bar or kitchen counter, with a homemade-vermouth cocktail in hand
Lindsay Borden3/50Artusi
Chef Jason Stratton made a name for himself cooking rustic Piedmontese (including some of the best pasta this side of the Atlantic) at Cascina Spinasse—which is still great. Now, next door at Artusi, he tackles the art of antipasti, amaro-based cocktails, and small plates at this Pacific Northwest take on an aperitivo bar.
LOOK FOR: Cavatelli with lamb ragù; the Averna Flip
WE LOVE: Stratton is also a painter: His wraparound mural adorns Artusi's walls
Hiroko Masuike/The New York Times/Redux4/50Atera
Before he arrived in New York, chef Matthew Lightner won over Portland, OR, with his forage-focused dishes. Today, he's doing the same at this prix fixe-only boutique spot in Tribeca.
LOOK FOR: Lamb with sprouted wheat berries; foie gras "peanuts"
WE LOVE: Though not listed on the menu, the cocktails are smart and inventive—especially the surprising clear milk punch
John Reed Forsman5/50The Bachelor Farmer
For traditional Scandinavian cooking with a twist, skip the local Ikea café and head to this stylish warehouse space for light-as-a-feather meatballs and open-face sandwiches.
LOOK FOR: Dill-cured white bass toast; poached eggs with whey-glazed potatoes and braised kale
WE LOVE: Pip Hanson, the mastermind behind the deceptively simple cocktails at Marvel Bar, the sister spot just below the restaurant
Dylan and Jeni Photography6/50Bäco Mercat
It all started with a "bäco," chef Josef Centeno's irresistible taco/pizza/gyro mashup, but this lively downtown spot quickly became known for much more, from veg-centric small plates to big hunks of grilled meats.
LOOK FOR: Blistered okra, Caesar brussels sprouts; 14 oz. shiitake crusted pork chop
WE LOVE: Centeno isn't just a chef, he's a D.I.Y. restaurateur who wears many hats: marketer, window washer, and designer
Eric Kleinburg7/50Balena
Many diners at this big, booming Italian restaurant do the pre-dinner thing before heading across the street to the legendary Steppenwolf Theater, but as far as I'm concerned, the real attraction is what's on the plate.
LOOK FOR: Smoked mackerel; mortadella and pistachio pesto pizza
WE LOVE: The amaro-focused cocktail list ranks drinks from 1 to 10 on a bitterness scale
Tuukka Koski8/50Battersby
I shouldn't tell you about this tiny neighborhood spot (a few blocks from my house) since it's already packed, but the duo behind it deserve all the attention they get. How talented are they? Order the kale salad and you'll see.
LOOK FOR: House-made bread with whipped ricotta; sea urchin spaghetti
WE LOVE: There are no reservations, but call ahead and request the tasting menu, and they'll happily set aside a table for you
courtesy Beasley's Chicken and Honey9/50Beasley's Chicken and Honey
The specialty of the house at Ashley Christensen's casual downtown spot? If you guessed crispy, juicy fried chicken (served with a side of honey), you're on the right track. Don't forget the sweet tea.
LOOK FOR: Quarter fried chicken with cheddar pimento mac 'n' cheese
WE LOVE: The speakeasy-like sister spot Fox Liquor Bar, just downstairs, great for a few shots of another Southern delicacy, whiskey
Robert Wright/The New York Times/Redux10/50Blanca
Twelve counter seats around a trophy kitchen and a 28-course tasting menu await those lucky enough to snag a reservation at this spin-off (and next-door neighbor) of rambunctious pizza mecca Roberta's.
LOOK FOR: Squid with Meyer lemon; black pepper garganelli with braised goat; grilled snow crab
WE LOVE: Chef Carlo Mirarchi's inspiration: his mom, for whom the restaurant is named
Lindsay Mehlhorn11/50Braise
Want to "own" a restaurant but don't want to deal with a no-show dishwasher and other kitchen catastrophes? Chef David Swanson brings the CSA model to restaurants (you can "join")—and inventive farm-to-table cooking to the brats-and-beer belt.
LOOK FOR: Duck confit and blue cheese flatbread with arugula pistou; olive oil-braised vegetables with horseradish cream
WE LOVE: Locals can request home delivery of produce, house-made pickles, and bread
Jonathan Lovekin12/50Cakes & Ale Restaurant
This one look familiar? In 2009, Billy Allin's bistro made our list for smart, farm-to-table cooking. A move to a bigger space, a more ambitious menu, and an added bakery mean it's list-worthy once more.
LOOK FOR: Wood oven-roasted squash and onion with scrambled eggs and trumpet mushrooms; Mississippi mud cake; lemon bar
WE LOVE: At the adjacent bakery's lunch service, chef David Sweeney's "good-for-menu" makes healthy food taste great
Raftermen Photography13/50Cardamom Hill
If chicken tikka masala and saag paneer are the extent of your knowledge of Indian food, it's time to visit this ATL favorite and explore the bright flavors of Kerala—a lush state in southern India at the center of the spice routes. Traditional dishes are a launching pad for modern takes full of spice, coconut, and seafood.
LOOK FOR: Banana leaf-roasted kingfish; Kerala-style fried chicken
WE LOVE: Chef Asha Gomez began cooking to encourage return customers at a spa she once owned
Christopher Berkey/The New York Times/Redux14/50The Catbird Seat
Add another to the growing list of knockout Nashville restaurants. At this second-floor spot, just 20 seats surround the kitchen, and the cooking is best described as avant-garde country—familiar flavors in very unfamiliar guises.
LOOK FOR: "Hot Chicken Skins"; puffed pheasant
WE LOVE: Located just below the restaurant, the affiliated bar the Patterson House serves Music City's best cocktails
