2014 U.S. TOP 100 RESTAURANTS - JUST MISSED
126
DEGUSTATION
DEGUSTATION
With dishes like foie gras with pickled golden raisins, Sicilian pistachio and celery, Nick Licata has made the fans of this post-modern tapas bar located on New York City’s Lower East Side forget Wesley Genovaert. It is one of the most wine-friendly cuisines in the city, and a favorite with the BYOB crowd. And how can we not mention owner Jack Lamb, who always seems to be scurrying around making sure everyone is happy?
Bubbling under.
Bubbling under.
127
PICHOLINE
PICHOLINE
Terrance Brennan’s establishment is still hanging in there serving up dishes like foie gras cooked shabu shabu style, rabbit with snails served on tagliatelle or heirloom chicken Kiev with a liquid foie gras center. And the legendary Max McCalman's "cheese cart remains a wonder to behold."
Bubbling under.
Bubbling under.
128
CHEZ PANISSE
CHEZ PANISSE
Back at a time when agricultural conglomerates were forcing independent farmers out of business, Alice Waters decided to open a restaurant that only used ingredients that were raised naturally. The storied history is only one reason to be a Chez Panisse fan; another important reason are the pristine ingredients, which are prepared in the most loving and respectful manner.
Ranked 63 in 2013; Ranked 47 in 2012.
Ranked 63 in 2013; Ranked 47 in 2012.
129
ANGELINI OSTERIA
ANGELINI OSTERIA
In a city overrun with run-of-the-mill Italian eateries, a "Tuscan-influenced menu with a touch more imagination" allows Gino Angelini's restaurant to stand above the pack. It's hardly a temple of cuisine; the room is small and cramped, and the atmosphere casual yet buzzy: The table next to you is as likely to be filled with movie stars as an entire family digging into pastas like green lasagna with a veal ragu or a leg of pork roasted in a wood-burning oven.
Bubbling under.
Bubbling under.
130
MORIMOTO
MORIMOTO
Before he became famous as the Iron Chef, Masaharu Morimoto was the number two in Nobu's kitchen. But if you want to see how he distinguishes himself from his mentor, as well as what drives the high rating, book a seat at this restaurant’s omakase bar, where the chefs (including Morimoto himself on certain nights) dole out tasting menus that start at $250 per person and quickly spiral upward if supplemented with luxury ingredients like Kobe beef or truffles.
Ranked 95 in 2013; Ranked 61 in 2012.
Ranked 95 in 2013; Ranked 61 in 2012.
