2014 U.S. TOP 100 RESTAURANTS - JUST MISSED
141
AZIZA
AZIZA
Mourad Lahlou is attempting to create a contemporary version of Moroccan cuisine through the use of artisanal ingredients and modern cooking techniques. Starters include lima beans with ras-el-hanout or lamb sausage with harrisa-spiked goat yogurt and mains like beef with a carrot-tomato stew are firmly rooted in the Moroccan tradition. Melissa Chou's "interesting desserts" are purely modern creations that steer clear of Mideastern influences.
Bubbling under.
Bubbling under.
142
MAIALINO
MAIALINO
Nick Anderer is in charge of this kitchen, and he offers a menu of "simple, but excellently prepared pastas," like spaghetti alla carbonara and bucatini all'Amatriciana, along with "rustic mains" like cod in spicy tomato sauce and a suckling pig for two. Reviewers say the "really well-done Roman fare," along with an "easy feeling," means that" Danny Meyer has done it again."
Bubbling under.
Bubbling under.
143
BLACKBERRY FARM
BLACKBERRY FARM
Joseph Lenn w turns out dishes like Farmstead duck ham and pear salad with arugula, Fall pears, elderflower and rye and braised pork belly with sweet potato puree, candied pecans and collard green kim chee. "A helpful and caring staff" and "one of the best wine lists you will ever come across" make it a unique dining experience.
Bubbling under.
Bubbling under.
144
BLACKBIRD
BLACKBIRD
Paul Kahan farm-centric restaurant is one of the most beloved in Chicago, causing it to be reviewed more often than any other restaurant in the city. Chef David Posey’s menu might feature crispy veal sweetbreads with Meyer lemon and Chioggia beets, wood-grilled sturgeon with chanterelles, kohlrabi, plums, Thai poppy jam and brown butter-fish sauce and chickory glazed lamb belly with escarole, crunchy turnip, pine nut hollandaise and preserved meyer lemon."
Ranked 94 in 2013; Ranked 82 in 2012.
Ranked 94 in 2013; Ranked 82 in 2012.
145
CLIO
CLIO
Ken Oringer's menu features dishes like Nantucket Bay scallops with ginger salt, goat's-milk butter and argan oil, a cassoulet of lobster and sea urchin served with candied lemon or a Kobe rib eye with black fig chutney. Cutting-edge desserts are a specialty of the house Rene Herzog turns out interesting creations, such as a milk chocolate croustillant with tangerine emulsion, cocoa crumble and black olive. Multiple reviewers called this their "favorite French restaurant in Boston."
Bubbling under.
Bubbling under.
