Restaurants

Dining guides, chef spotlights, and restaurant coverage from a team of editors and writers who don’t miss a meal.

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Gjusta, Los Angeles

It's a juice bar-bakery-deli-pizzeria-coffee shop-smokehouse—you get the idea. Is there anything this ambitious, do-everything spot doesn't do well? #BAhot10

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Dai Due, Austin

Chef Jesse Griffiths is also a butcher but unlike most of his pork-obsessed brethren, his favorite meat to work with is also America's favorite to eat: chicken. #BAhot10

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Petit Trois, Los Angeles

What happens when you apply four-star precision to the most classic and comforting cuisine on the planet? Behold, Ludo Lefebvre's ode to the bistro. #BAhot10

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Semilla, Brooklyn

At this intimate tasting counter, every inspired dish comes with a backstory—and every vegetable gets a chance to be front and center. #BAhot10

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Kindred, Davidson, NC

Here's the pitch: Young couple move back to husband's tiny hometown to open a restaurant. Turns out they're not just running a business—they're building a community. #BAhot10

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Manolin, Seattle

The star of the menu at this dream seafood spot isn't the daily catch, it's the seasonal mole—a mysterious sauce with more ingredients than we can remember. #BAhot10

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How to Make Très Flawless French Onion Soup

Oui, you should be making classic French onion soup at home, with all the gooey cheese your heart desires. Let Petit Trois chef Ludo Lefebvre show you how.

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7 Signs You’re in a New-School Brewery

You won't find bar nuts and Bud at the country's new-school breweries.

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7 Signs You’re in a New-School Butcher Shop

The country's new-school butcher shops don't just sell meat anymore—they also double as top-notch restaurants. Here’s how you’ll know if you landed in one.

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The Best New Cocktail Bars in the Country

These are our favorite new cocktail bars in the country.

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How to Cook a Way Better Chicken Breast (Start By Banishing the Word "Skinless")

This chef is convinced that chicken breast is the best part of the bird—it's all in how he cooks it. Steal his secrets here.

best-new-restaurants

You Should Really Be Pickling Your French Fries and We're Not Kidding

We know, it sounds crazy. But you should really be pickling your french fries. Let us explain…

Restaurants

Sourcebook Info for the Top Restaurant Trends of 2015

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Hummus Is the 2015 Dish of the Year

Spread the news: This Middle Eastern dip is our creamy, dreamy dish of the year.

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The Best Designed Restaurant of the Year Is The Grey

A dilapidated Greyhound bus terminal has turned into one of the smartest designed restaurants in the country.

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The Best Restaurant Desserts of 2015

The best desserts we've eaten in 2015.

Where to eat

An Actually Useful Guide to Madison, Wisconsin

We're going to Madison, Wisconsin—and Bradbury's Coffee barista Trevor Gruehn is showing us the ropes. This is Spilling the Beans, where plugged-in baristas give us the lowdown on where to go and what to do in their hometowns.

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The Best Bathroom of the Year Is a Little Voyeuristic

Of all the delightful surprises at this vegetable-celebrating tasting-menu restaurant, one of our favorites has to be the bathroom.

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San Francisco Is the Best Food City in the Country Right Now

Book a trip to San Francisco stat because it's the best eating city in America right now.

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The Best Pasta Dishes of 2015

These our our favorite pasta dishes of 2015.

Restaurants

Wait, Why Is There Ash Water in the Noodles at Betony?

Chef Bryce Shuman cracked the code to perfect soba noodles: use the ash water leftover from the pottery he serves the dish on. If you're having a WTF moment, don't worry. It makes perfect sense; we promise.

How Potter Jane Herold Solved Betony's Soba Noodle Problem With Ash Water

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Restaurants

How Potter Jane Herold Solved Betony's Soba Noodle Problem With Ash Water

Betony's Bryce Shuman needed large quantities alkaline water to make noodles at the restaurant chewier and springier. Potter Jane Herold, who made the dishes in Betony's dining room, had the goods. How did this all come together?

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