Monday February 22, 2010
From 'Forbes' magazine: Our experts picked these as the most exciting recent additions to the country's dining scene.
Certainly the same could be said of Bayless' other pick, 105degrees, which is a stone's throw from a stockyard, yet serves no meat whatsoever. In fact, all the food is served raw (105 is the optimal temperature to which foods are "cooked" and served here), yet by employing creative techniques such as dehydration, diners are pleasantly surprised with creative presentations and explosive flavors.
Fauchald says it's perfectly normal to see this kind of inventiveness--and success--in a sluggish economy.
"Tough times are always good times for taking a chance and hitting uncharted restaurant territories," he says. "I'm seeing plenty of wacky, one-off ideas fail--and fail quickly. But some are thriving."
- Marea, NYC
- Locanda Verde, NYC
- RDG + Bar Annie, Houston
- Frances, San Francisco
- Happy Noodle, Boulder, CO
- Olympic Provisions, Portland
- The Bazaar by Jose Andres, LA
- Bottega, Yountville, Napa, CA
- Bourbon Steak, Washington, DC
- The Publican, Chicago
- 105degrees, Oklahoma City