2014 U.S. TOP 100 RESTAURANTS - JUST MISSED
121
GARY DANKO
GARY DANKO
With dishes like glazed oysters with Osetra caviar and lettuce cream, risotto with lobster, rock shrimp, Shimeji mushrooms and asparagus, and quail stuffed with foie gras, Gary Danko’s menu is swimming in the type of luxury ingredients that diners like to enjoy on special occasions. And that’s before you get to the “spectacular wine list.”
Ranked 91 in 2013; Ranked 75 in 2012.
Ranked 91 in 2013; Ranked 75 in 2012.
122
LILETTE
LILETTE
The best way to describe John Harris' cuisine is 90% New American, 10% Creole and 100% devoted to quality ingredients. Harris' bistro-style fare includes dishes like sweet and sticky fried beef short ribs or grilled redfish atop market vegetables with a Champagne beurre blanc, which one reviewer described as being "good enough to be served at a top bistro in Paris."
Bubbling under.
Bubbling under.
123
MÉLISSE
MÉLISSE
Reviewers describe Josiah Citrin's restaurant by saying; "You have to go France to experience similar culinary expertise." Chef Ken Takayama's menu is loaded with luxury ingredients, with dishes like a lobster Bolognese with cappellini, black truffles and basil; a rotisserie chicken stuffed with summer truffles and a side of potatoes Parmentier; and a potato purée atop a mixture of braised short ribs and foie gras.
Bubbling under.
Bubbling under.
124
MORI SUSHI
MORI SUSHI
Though Morihiro Onodera no longer owns this restaurant, it is still the top sushi spot on the west side of LA. One reviewer explains why: “Though Mori-San is gone, they still serve the same delicious house-made tofu and fish sourced from the Japanese fish market on a daily basis.”
Bubbling under.
Bubbling under.
125
PICCOLO
PICCOLO
We asked a number of Twin Cities chefs where they liked to eat, and every one of them mentioned Doug Flicker's restaurant. Labeled a "small plates extravaganza," Flicker's menu - dishes like smoked eel with magnalista lardo and cauliflower pickles; scrambled brown eggs with pickled pigs' feet, truffle butter and Parmigiano; and Callister Farms chicken with pistachios, prunes, artichokes and rosemary olive oil - is as interesting to read as it is to eat.
Bubbling under.
Bubbling under.
