亚搏电竞食品与亚搏电竞葡萄酒的最佳新厨师2017
Yoshi Okai, Otoko (Austin)
At its highest level,sushiis still very much a discipline that values custom over personality, but what might label Yoshi Okai a heretic in the寿司of Tokyo is exactly what makes him a Best New Chef in our book. His work atOtokofeels reverential of Japanese traditions—the fetishistic attention to rice; the hand-shaping of nigiri; the choreography of service, piece-by-piece, hand-to-mouth. But the rest of it is where the magic happens. You might find Meyer lemon or finger lime tarting up your ivory king salmon nigiri, or a finishing sprinkle of sea salt and Arbequina olive oil shaken from an elegant bitters dasher, all departures from tradition that find the sweet spot between sashimi and crudo. But it’s the way Yoshi takes his region into account that most distinguishes his work. He seamlessly incorporates hyper-local ingredients like henbit and edible flowers and deploys one particularly smart hat tip to Central Texas barbecue that somehow, remarkably, manages to give sushi an unmistakable Lone Star terroir.
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加利福尼亚州瓦尔·坎图(旧金山)
Chef Val M. Cantu has forgotten more about America’s history with our neighbors to the south than most of us might ever know. Take, for example, the name of hisrestaurant—it references a term for Californians of Spanish and Mexican descent, back when San Francisco was still part of Mexico. If this all sounds pretty cerebral, then you’re on the right track. Val isn’t the kind of chef who talks about his food in simple sound bites; in fact, he’s not the kind of chef who likes to talk about his food much at all—so it’s a good thing it speaks for itself. If you’ve ever wondered what Thomas Keller’s iconic, caviar-topped “oysters and pearls” dish might look like in a Mexican context, consider Val’sTres Frijoles—three different preparations ofNapa- and Mexican-grown beans topped with a spoonful of hackleback roe and specks of gold leaf. Like everything else on Val’s dazzling tasting menu, this dish delivers Mexican ideas with a NorCal charisma that’s uniquely his own.
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彼得·乔(Peter Cho),汉·奥克(Han Oak)(俄勒冈州波特兰)
Of all the battles one might choose to pick at this particular moment in American history, fighting for the right to party may seem low on the list. But someone has to take over where the Beastie Boys left off, and for that we have Peter Cho. In a space that doubles as his family home, the chef is staging the best波特兰的狂欢that also happens to serve the most exciting new Korean food in the country for $45 a head—smart and technical, rooted in culinary tradition, and yet totally fresh, exciting and personal. Seated around the open kitchen, you can watch as a cook hand-cuts noodles for egg drop soup, keeping time with Chance the Rapper on the speakers, or marvel at the way another one opens cans of beer with the sharp snap of a twisted towel. Peter uses iconic韩国食品亚搏电竞as blueprints and then, often brilliantly, finds his own lane—you’ll wonder how no one ever thought to serve sweet-and-sour potatoes in a banchan spread, or smoked hanger steak in a bo ssäm,,,,but you’ll be grateful someone finally did. The result is a little bit Seoul savant and a little bit Kid ’n Play, which feels like the right tone for a chef who is preserving the art of the damn-good time for future generations of food nerds.
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Sara Kramer and Sarah Hymanson, Kismet (Los Angeles)
American diners are so hungry for Middle Eastern food right now that it’s easy enough to gold-star a restaurant simply for knowing its way around a chickpea. So much rarer is the chef who can tango with the flavors of the Fertile Crescent and create something that feels entirely new. AtKismetwe get not just one such chef, but two. Sara and Sarah may have devised America’s most addictive new side dish, topping roasted potatoes with lebneh and macadamia nuts, cured scallop and Urfa pepper. Their freekeh fritters fall somewhere between falafel and arancini. Their breakfast is not Turkish, but “Turkish-ish,” with marinated cucumbers and olives scented with fresh laurel, pickled things and dates, velvet-yolked eggs and a minty, herby salad that verges on Vietnamese. Sara and Sarah have a modern, global perspective that allows them to encounterMiddle Easternideas and ingredients with fresh eyes and combine them in a thoughtful way that feels exciting, progressive, deeply Californian and, of course, wildly delicious.
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诺亚·桑多瓦尔(Noah Sandoval),Oriole(芝加哥)
From Trotter to Gras to Achatz,Chicago具有改变游戏规则的品尝菜单的遗产。进入了风大城市超级巨星的基岩,我们准备雕刻一个新的名字:Noah Sandoval。这是一位具有GOB震动视觉的厨师,他在16个崇高的课程中说服了我们,在西环路巷(West Loop Alleyway)尽头,可以找到该国最好的新的高级饮食体验。诺亚(Noah)在日本,意大利和超越之间自信地旋转:与Yuzu Kosho的Hamachi一起旋转,上面放着Genmai,酥脆的谷物;黑麦·卡皮利尼(Rye Capellini)配白松露和酵母黄油;美味的面包疗程精美的酸面团,上面撒上鲜黄油,小麦浆果和香菜。诺亚(Noah)和他的妻子卡拉(Cara)一起拥有这家餐厅,后者也是总经理。他们的朋友精灵夸恩(Genie Kwon)在糕点站赢得了自己的狂欢。吉妮(Genie)在厨房里和另一个厨师约会。所有这些都是Orioleis a family affair—the Fleetwood Mac of restaurant teams—and it has that all-in energy you get when, quite literally, everything is on the line.
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乔丹·卡恩(Jordan Kahn),驱逐舰(洛杉矶)
考虑驱逐舰反qirl。在一个夸大其词的文化时刻avocado toastand grain bowls, Jordan Kahn’s position on daytime dining feels straight-up subversive. There are raw oats with layers of red currant, almond praline and sweet clover, sweetened with dates and topped with tangy frozen skyr. There are slices of brown Icelandic rye so dense with seeds and grains that it gives you a new understanding of bread as “the staff of life.” For lunch there are peas mixed up with frozen cream and Job's tears (similar to barley), with tart gooseberry and Buddha’s hand citron—like a grain bowl designed by Carl Sagan. The plating is vivid and wild, strange and fantastic. At Destroyer, Jordan holds the line for a style of cooking and auteurship that is often locked up inside extravagant, international tasting menus. Thrillingly, he brings it to bear on a menu that tops out at $14. If this is what he can do for breakfast and lunch, what on earth will dinner look like? Well…that’s where his new restaurant,Vespertine,,,,comes in. TheDestroyerfollow-up—housed in an Eric Owen Moss–designed monolith in hip Hayden Tract—will open in May as an immersive dining experience that takes its inspiration from site-specific theater like Sleep No More in NYC.
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Nina Compton, Compère Lapin (New Orleans)
这Caribbean influence在新奥尔良,在Cajun和Creole的传统中深深地嵌入了。但是在CompèreLapin,圣卢西安厨师妮娜·康普顿(Nina Compton)揭开了路易斯安那州烹饪的法国/南/海地橡皮筋球,并以新的方式看待其组成部分。她的食物亚搏电竞与她自己的遗产和被收养的城市的遗产相处得很精美。加勒比海的海鲜胡椒锅就像西印度亚搏电竞的bouillabaisse一样,虾和淡水鼓中的慢炸肉汤。对于她的咖喱山羊,妮娜(Nina)表现出色,配以肉眼肉眼的肉类,配以精致的地瓜gnocchi。但是,即使仍然,这道菜的口味也没有误会,或者您吃的其他东西Compère Lapin—as anything but a tender, tautly rendered torch song from an island girl.
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Diego Galicia + Rico Torres, Mixtli (San Antonio)
Looking for the most exciting regional墨西哥烹饪现在在美国发生?查看圣安东尼奥的脱衣舞购物中心后面的铁路车。迭戈·加利西亚(Diego Galicia)和里科·托雷斯(Rico Torres)在他们的experimental 12-seater每45天,设计多个课程在the lesser-known nuances of the country’s cuisine—the bison herds of Chihuahua, the strawberry growers of Guanajuato. It takes some serious nerve to pull this off, not to mention a lot of research. The chefs have access to the University of Texas at San Antonio’s collection of 18th-century Mexican cookbooks, and Rico—the more bookish of the two—studies them in a temperature-controlled room to gather inspiration. The result: a deep dive into the nuance of Mexican gastronomy that’s as fun to think about as it is to eat.
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Angie Mar, The Beatrice Inn (New York)
It may be a cliché that thesteakhouse是男性社会仪式的所在地,但是即使在这个穿裤衣国家女权主义时代,这个想法仍然存在。输入安吉·玛(Angie Mar),将男性魔力的概念放在手表上。自从她离开公司工作成为厨师以来,安吉(Angie)在追求肉类方面一直以激光为重点。她是Marlow&Sons和Spotted Pig的明矾。她与传奇的巴黎屠夫Yves-Marie le Bourdonnec的学徒,她授予了现在的Angie签名,随着年龄的增长,它散发着威士忌浸泡的布。安吉(Angie)的个人遗产是折衷的 - 母亲在英格兰和台湾长大,她的姑姑是西雅图的传奇中国餐馆老板,曾经雇用过布鲁斯·李(Bruce Lee)。并掌管这Bea,,,,Angie lets all of these Euro, Eastern and thoroughly modern impulses ride: beef cheek Champvallon and other Larousse deep cuts, an English game meat pie encased in a flaky, golden suet crust, a showstopping duck, salt-cured, smoked and roasted, that splits the difference between Peking and flambé, and, of course, blockbuster beef, lavished with blistered blackberries and prawn butter. It all adds up to a radical moment of reckoning for the steakhouse, and not a minute too soon.
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Jay Blackinton, Hogstone’s Wood Oven (Orcas Island, Washington)
跳过网格并在土地上生活的是一个幻想,当时每个疲倦的城市居民都沉迷于幻想。但是,一个朋克孩子带着砂砾才能真正做到这一点。周杰伦花了多年的时间为朋友做饭西雅图,,,,dumpster-diving for ingredients and getting by as a bike messenger. Nine years ago he left the mainland for Orcas Island, scraped together $15,000 and, in 2013, openedHogstone’s,使用合作伙伴约翰·史蒂夫(John Steward)的枫岩农场(Maple Rock Farm)的食材制作起泡的比萨饼和更复杂的木制美食。他抬起自己的猪 - 他在我们访问之前就屠杀了咕unt声,他自己的蛤lam刺了,种植了自己的蔬菜。当我们在长途渡轮过境后坐下来吃晚饭时,我们被“最后的豆子”感到安慰,这些豆子温柔而奶油,灌装葱和上面放着几片南瓜。猪里脊肉用灼伤的梨到达。马铃薯泥上撒上摇摇欲坠的鸡蛋和鲑鱼玫瑰。这全是该岛的微环境的产物,使它更加令人印象深刻。如果它不在逆戟鲸上壮成长,杰伊就不会煮它,这是我们遇到过的最纯粹表达太平洋西北美食的最纯粹表达。