Category Archives: gems outside Vancouver

The 21 Best Sandwich Shops in America

The 21 Best Sandwich Shops in America – brought to us from and Adam Lapetina – thank you for compiling such a great list. How about compiling a Canadian list with a collaboration with me?


THE PERFECT SANDWICH is hard to find. But when you do find it, you have to pay homage. From superior ingredients to the freshest-baked bread and sauces that make you say, “Dammit, I kind of want to drink that!”, the ideal sammie has to strike a delicate balance, and the people who make them have hit upon something way more important than just a portable meal.

So, without further ado, here are the 21 best sandwich shops in America. Prepare to get hungry:

WHAT YOU’RE GETTING: Whatever’s available
The only BYOB joint in Charleston also makes its finest sandwiches, which you can knock back in a dining room that feels like a friend’s place. Their menu, scrawled on a chalkboard, is constantly changing depending on the region’s local offerings, but always features innovative creations such as the General Tso’s-chicken sandwich, with their crunchy version of the distinctly American-Chinese dish, replete with broccoli rabe, jalapeños, and carrot slaw on a crispy roll. Oh, and heads up — they’re also open late on weekends, meaning this is generally where the party will end up anyway.
WHAT YOU’RE GETTING: Fried chicken + jack
A relative newcomer to the sandwich scene, East Hampton was founded in 2012 by an aspiring lawyer who traded tort reform for torta reform (sorry) and assembled a team of sandwich-crazed artisans to help him advocate for YOU. What resulted is a sleekly minimalistic temple of farm-to-table goodness, with the likes of Southern fried chicken, avocado mash, pepper jack, greens, and cured bacon with a jalapeño cream sauce, where they have quite obviously plead guilty of being totally awesome.
WHAT YOU’RE GETTING: Jon & Amy’s Double Dip
We already mentioned Zingerman’s in our college sandwich-shop roundup, but that didn’t mean that they didn’t warrant being mentioned again — and here we are! Zingerman’s isn’t just a sandwich shop; it’s an institution, with a creamery, a roadhouse, and a bakery, all rolled up into a package that also happens to sling some of the best deli meats, pickles, and sides in the entire country. It’s a little on the pricey side, but that’s a non-issue when you consider the fact that you’ll be getting piles of pastrami, corned beef, Swiss & Wisconsin muenster cheeses, and two types of deli mustards (when you order their famous Jon & Amy’s Double Dip), in addition to the hundreds of other combinations they have available for revelers.
Putting Northwest Austin on the foodie map, Noble Sandwiches took a gamble opening in the suburbs in late 2010 and quickly garnered a rep for sandwiches worth a half-hour drive. Everything’s made in-house from the bread to the bacon, which you can literally take home thanks to a deli case stuffed with meats and charcuterie. The signature ‘wich is the seared beef tongue (smoked green onions, red pepper relish, aioli) that’s a modern flip on Mexican lengua, but they’re also rocking more traditional fare like the eponymous Noble Pig, stacked with spicy ham, pulled pork, prov, and — of course — bacon.
WHAT YOU’RE GETTING: The Braised Brisket
Not many chefs open a great sandwich shop and then open a truly great restaurant, but Denver’s Justin Brunson did just that. Making his mark on the Denver scene with Masterpiece Deli (which just opened its second location in town), Brunson won the hearts and arteries of the Mile High sandwich-loving community with selections like a Cubano (slow-roasted mojo-brined pork, Black Forest ham, Swiss cheese, garlic aioli) and a 12hr-braised beef brisket sammie (with Tallegio fondue on a baguette). Be sure to top whatever sandwich you get with Denver Bacon Co. bacon — obviously, if you’re already going to open a great sandwich shop and a great restaurant, you should start your own bacon company, too.
Cemitas are essentially a variation of the torta native to the Mexican state of Puebla, differentiated primarily by the pillowy sesame seed roll, which Chicago landmark Cemitas Puebla gets custom-made at a local bakery. The milanesa (breaded-and-fried pork loin) is the most traditional, but if you’re looking to up your swine intake you can add guajillo-rubbed loin and ham to get the triple threat that is the Atomica. A huge pile of shredded, mozz-like Oaxacan cheese, a generous smear of creamy avocado, and sweet, smoky, spicy chipotle bring all kinds of added flavor and texture, but pros know to take it even further and add a few drops of their trio of addictive salsas to each bite.
WHAT YOU’RE GETTING: Kurobuta Pork Belly Banh Mi
Mendocino Farms is an LA-based sandwich market that specializes in locally produced and raised vegetables and meats, meaning their stuff is fresher than a certain prince. Step into any of their woody, grass-adorned locations, and you’ll be struck by their natural aesthetic; one bite of any of their seasonal sandwiches or down-home favorites, and you’ll be struck by their pure deliciousness. Folks go especially crazy for their Kurobuta pork belly banh mi, served on ciabatta rather than the typical French roll, and filled with caramelized pork belly, pickled daikon & carrots, cilantro, cucumbers, jalapeños, and a chili aioli.
It’s a special kind of awesome when a place is named after what people will call you after you’ve eaten too much of its wares, but Lardo is indeed a special kind of awesome. The cart-turned-three-restaurant-chain does everything right, from the spicy grilled mortadella to the incredibly flavorful porchetta, the meatball banh mi, and, perhaps, the best Cubano this side of Havana. The secret? Every bit of pork is made in-house, from the ham and mortadella to the pig skin sprinkled in hand-cut fries. When even the tuna melt is exceptional, you’re in trouble. Someday soon, Chef Rick Gencarelli will have enslaved all of Portland.
WHAT YOU’RE GETTING: The Parmageddon
Cleveland’s got its fair share of interesting people, but not all of them open tattoo-friendly, punk-rock-playing alternative grilled cheese joints, like Matt Fish did when he first founded Melt Bar & Grilled in 2006. Offering patrons who get a Melt tattoo 25% off for life is only the second of his selling points — the first is grilling up insane grilled cheese sandwiches that keep Ohioans coming back time and time again. The Parmageddon, for example, rocks potato & onion pierogi, sauerkraut, sharp cheddar, and sauteed onions and is every bit as face-melting as its name would suggest.
WHAT YOU’RE GETTING: The Caribbean Roast
This Caribbean snack shack with two locations in Seattle can be identified one of two ways (in lieu of a big, flashy sign, which they’re apparently not all about): 1) the intoxicating smell of caramelized onions and slow-roasted pork wafting out of it, and 2) the line going down the block and beyond. Sure, it’s cash-only and the wait for a sandwich might be up to an hour, but there’s a reason everyone swears by Paseo’s creations — they’re so goddamned delicious. Try the Caribbean Roast with marinated, fall-apart-tender pork shoulder, aioli, cilantro, and Romaine lettuce to get the best possible experience.
WHAT YOU’RE GETTING: Hot BBQ Roast Beef with American cheese (only available on Wednesdays)
If you grew up in a Western suburb of Boston, the name “Linden” rings out. As in, “I’m getting a Linden,” and “You want to go to Linden?,” and “Who just ate my Linden, because now I have to kill them?” Open since 1933 and owned by the LeBrun brothers — Greg and Mark — the vibe is old-school town deli: stools, communal tables, and a line that often snakes close to the front door during lunch hours. All of the sandwiches are good (try the Hot Italian or the Ryan, and add extra “hots”), but on Wednesdays, they do a hot sub special that usually sells out by noon featuring slow-simmered BBQ roast beef and onions with melty American cheese that will change your life, or at least the notch you use on your belt.
With a history that spans 60yrs and a line that often spans 60 people, White House is a veritable Atlantic City institution whose authentic Italian subs were apparently frequently craved by Mr. Sinatra himself, who would send a lucky lackey down from NYC just to pick some up for him. The original sub shop’s still standing, but you now have the option of going to the Trump Taj Mahal to pick up your fix of capicola, provolone, salami, and chili peppers. Or be a little unorthodox and give their cheesesteak a try. Just go in armed with the knowledge of what you’re getting into — their “half” sandwich is bigger than just about any whole sandwiches you’ve ever eaten. So, you know… get the whole sandwich.
WHAT YOU’RE GETTING: The Crunchy Chicken
At this sandwich marketplace in Houston, everything is the sum of its parts — and the parts are insanely awesome. The wide-open, retro aesthetic sets the stage for sandwiches crafted with the same care and love that Texans have been accustomed to for generations. Each sandwich purchase nets you two sides, which they swap out based on what’s available/in-season (think crispy slaw with lemongrass vinaigrette), and you’ve pretty much gotta try their Crunchy Chicken sandwich with nut “crumble”, provolone, buttermilk ranch, and pickles on a chewy pretzel bun to truly know Southern comfort.
Hidden away in a pint-sized hole-in-the-wall in San Francisco, Darwin’s small interior belies the huge sandwiches within. Committed to bringing you the best in seasonal ingredients and fresh-baked breads, Darwin’s an intimate backdrop to some of the best sandwiches this side of the Mississippi. In addition to being tender and supremely thin-cut, their legendary roast beef, is also piled high with the complementary veggie du jour, which in some cases is arugula and tomato jam and in others is caramelized onions, peppers, and mushrooms.
In a city with more than its fair share of secrets, tucked-away restaurants, and almost-inaccessible eateries, Animals at The Wayland just might be the most clandestine of them all. Sitting inside The Wayland, an unassuming, cutting-edge Alphabet City cocktailery, Pink Floyd-homaging Animals is only open from 11am-5pm, and only on weekdays, plus to get there you’ve gotta trek over to Avenue C, which is, like, far. But when you do, a pulled bacon sandwich with red slaw, avocado, pickled jalapeños, refried beans, and chili mayo will be waiting to reward you for taking the afternoon off work strictly for a sandwich. Or maybe the Pernil “Don’t Call Me George” Romero, whose pork shoulder is slow-cooked in garlic, fennel & rosemary. The pig on the wing shall be you.
WHAT YOU’RE GETTING: Pastrami & Cheese
Yet another holdover from our college sandwich-shops list is Primanti Bros., one of the few joints on this list that boasts a profile of its signature sandwich-making style on its Wikipedia page. Founded in 1933 by a few brothers named Primanti, the innovative sandwich shop skews toward the behemoth, opting to add a helping of hand-cut French fries to each one of its already-prime deli sandwiches (such as pastrami, salami & cheese, and even knockwurst). This, as you can imagine, made them pretty popular, and they now boast 16 Pittsburgh-area locations, with a few popping up in far-away Florida, and then… THE WORLD?!
With arguably one of the best cheesesteaks in the city of Philadelphia, John’s Roast Pork stands above the rest for its other sandwiches, which are pretty much all outstanding. It may be in a different camp than some other Philly cheesesteak joints, which use neon-orange Cheez Whiz instead of the sharp provolone of John’s, and it’s their authentic ingredients that allow them to also make an impeccably juicy roast pork sandwich (duh) with spinach, as well as an awesome steak Milano with grilled tomatoes, all on fresh-baked sesame seed rolls. It’s so good you won’t even miss the Whiz, and that’s saying something.
WHAT YOU’RE GETTING: The Asian Flank Steak
Totally reviving the East Nashville food scene (and possibly setting the bar for full-service delicatessens all over the US), Mitchell Deli was founded in 2008 with the goal of providing customers with all-natural, all-delicious ingredients made into beautiful sandwiches, and on their first day of service, they ran out of food. If that isn’t enough of an indicator of Mitchell Deli’s greatness, check out their legendary Asian flank steak sandwich (once offered only on Mondays, but now available throughout the week due to high demand), which has been featured on Adam Richman’s Best Sandwich in America and is served on locally made, fluffy ciabatta bread.
WHAT YOU’RE GETTING: The Cochon Muffuletta
Everyone knows that New Orleans’ muffuletta is the king of sandwiches. That fact is indisputable. What is up for debate, however, is which place in New Orleans serves the finest specimen of this gargantuan stack of olive tapenade, mortadella, salami, mozzarella, ham, and provolone — and the top dog is most certainly Cochon Butcher, a wine bar-butcher counter combo that’s got the city’s best sandwich menu (“bacon melt”, anyone?). Central Grocery may be the original, but it can’t compare to the freshness of CB’s house-cured meats, melty cheese, spicy olives, and soft, gloriously chewy bread.
In addition to being one of the best authentic Cuban restaurants in all of Miami, Enriqueta’s also makes a hell of a Cuban sandwich — but not just the pressed ham, roast pork, cheese, and pickle panini that we’re all used to. They also whip up a Cuban chicken sandwich, stacked with lettuce, tomato, shoestring potatoes, and grilled onions that’s out-of-this-world good. The place is a little hole-in-the-wall where lines can get pretty long, so be sure to venture out and grab your fix before they close at 4pm.
WHAT YOU’RE GETTING: The Scuttlebutt
Saltie may look like an ultra-hip temple of Brooklyn coolness from the outside, and that’s because it is. But here’s the rub: they make some of the biggest, best, and messiest sandwiches in the entire world, and they do it all in a tiny space using mostly — GASP — vegetables. Granted, there are a few meaty bites on the menu (mortadella, chicken liver paté, ham, even sardines), but the real move here is to go with one of their funky vegetarian sandwiches, like the Scuttlebutt, a seemingly unholy amalgam of eggs, feta, capers, olives, pickled veggies, and spicy pimentón aioli on perfectly fluffy foccacia, which — if it doesn’t convert you into a believer — will at least preach you the gospel.

Thrill list link to the full list of the 21 Best Sandwich Shops in America

You Gotta Try These!

50 Most Anticipated Restaurant Openings 2014 – brought to us by

Wow…what a list!
Happy Friday good foodie friends,
Look at the list of most anticipated restaurant openings coming in 2014 brought to us from and Amy McKeever. Thank you!

Link to the full list on

The 50 Most Anticipated Restaurant Openings of 2014
Thursday, January 9, 2014, by Amy McKeever


2014 is looking to be a totally insane year of restaurant openings across the country. From city to city, chefs aren’t just opening one big restaurant this year: they’re opening two or three at a time. Rick Bayless is bringing another XOCO in addition to a more mysterious project to Chicago; Daniel Boulud is expanding his empire to both Las Vegas and Washington, DC; and Zahav chef Mike Solomonov is also set to stun Philly with two new spots that explore hummus and the Jewish diaspora.

It’s also shaping up to be a knockout year in New York City, where a slew of big-name restaurateurs are gearing up for new — or revamped — projects across the city. David Chang and Amanda Cohen have found bigger digs for Momofuku Ko and Dirt Candy, respectively. The unstoppable Danny Meyer has another couple restaurants on the way, while Alex Stupak, Cesar Ramirez, John Fraser, and Jean-Georges Vongerichten are expanding, too. Meanwhile, acclaimed chef Enrique Olvera of Mexico City’s Pujol is finally joining the New York City fray this year.

This is going to be a big year for the state of Georgia as well, what with Hugh Acheson’s new pair of restaurants that are headed to both Athens and Savannah. (In Athens, he’s joined by the talented Whitney Otawka doing Mexican fodo at Cinco y Diez.) Atlanta’s Ford Fry has got another restaurant (or three) up his sleeve, as per usual. And former Top Chef cheftestapant Eli Kirshtein is opening The Luminary at the forthcoming Krog Street Market, which is one of two Atlanta developments that is sure to see some serious dining action this year.

Please behold some selections from the crazy year ahead in restaurant openings — with some extra 2014 tracking included — and feel free to point out any exciting restaurants missing from this list in the comments:


Possible Cinco y Diez logos.
Cinco y Diez
Location: 1563 South Lumpkin Street
Chefs: Hugh Acheson and Whitney Otawka
Projected Opening: Late January 2014
This year, Hugh Acheson is teaming up with the well-respected former Farm 255 chef and Top Cheftestapant Whitney Otawka to open a Mexican restaurant in Athens. Located in the former home of Acheson’s relocated Five & Ten, Eater Atlanta reports that Cinco y Diez (get it?) “will serve Mexican food with Latin and Southern regional influences.”


St. Cecilia.
St. Cecilia (and assorted Ford Fry projects)
Location: 3455 Peachtree Rd NE, Atlanta
Chefs: Ford Fry, Brian Horn
Projected Opening: January 13, 2014
There’s hardly any wait left for the opening of Atlanta restaurateur Ford Fry’s latest, St. Cecilia. This Northern Italian/Mediterranean seafood and pasta-focused restaurant is opening on January 13, helmed by chef Brian Horn. As should come as no surprise to anyone following the prolific restaurateur, Fry has a few more things up his sleeve for 2014 as well, including Superica in the Krog Street Market and reportedly another project in Avalon.

Eli Kirshtein.
The Luminary
Location: Krog Street Market
Chef: Eli Kirshtein
Projected Opening: Spring 2014
People in Atlanta are wildly excited for the opening of the Krog Street Market this year, including this restaurant from Top Chef alum Eli Kirshtein. The Luminary will be an American brasserie that Eater Atlanta writes, “will feature regionalized and updated bistro fare and includes a focus on raw bar offerings.”

Also Tracking for 2014 in Atlanta
Lusca, Ponce City Market, Diner


The future Launderette space.
Launderette/Angry Bear
Location: 2115 Holly Street
Chefs: Rene Ortiz and Laura Sawicki
Projected Opening: Summer 2014
Chefs Rene Ortiz and Laura Sawicki are teaming up to open two restaurants in East Austin this year, Launderette and Angry Bear. The bigger project, Launderette, will be an all-day cafe and grocery that a press release says will “feature real food with the notion that the offerings will not be defined by exotic pairings and gastronomical acrobatics.” Meanwhile, Angry Bear is set to be a Chinese takeout with a Sichuan focus.

The team behind Uchi is opening a new Austin area restaurant in 2014.
St. Philip
Location: 4715 South Lamar
Chefs: Philip Speer, Tyson Cole
Projected Opening: Late Spring 2014
The team behind Austin’s beloved Uchi is expanding to suburban Sunset Valley this year with a pizzeria/bakery concept named St. Philip. The group’s Executive Pastry Chef and Director of Culinary Operations Philip Speer will lead this particular project whose menu he describes as “Nostalgic food.” (The name is just a coincidence; St. Philip is the patron saint of cooks and bakers.)

Also Tracking for 2014 in Austin
Olamaie, Unnamed Andrew Curran Project


Alden & Harlow, Cambridge, MA.
Alden & Harlow
Location: 40 Brattle St.
Chef: Michael Scelfo
Projected Opening: January 2014
One of the most anticipated restaurants of Fall 2013, Alden & Harlow is expected to finally swing open in 2014 to the delight of Bostonians. This is the first solo project for former Russell House Tavern chef Michael Scelfo, and a press teaser for the restaurant explains that Scelfo “looks to replicate the honest cooking he does in his own kitchen by preparing humble, unpretentious food that honors tradition of place in its quality.”

Merrill & Co
Location: 1 Appleton St., Boston, MA
Chefs: Jason Cheek, Kevin Mabry
Projected Opening: Spring 2014
The group behind jm Curley and various other Boston restaurants is at it again in 2014 with the addition of Merrill & Co. led by chef Jason Cheek and beverage director Kevin Mabry. Per Eater Boston, expect to see oysters, sherry, and beer at this New England seafood-focused restaurant.

Also Tracking for 2014 in Boston
La Brasa


Edmund’s Oast kegs.
Edmund’s Oast
Location: 1081 Morrison Drive, Charleston, SC
Chef: Andy Henderson
Projected Opening: Early 2014
Folks in Charleston have been waiting patiently for the opening of Edmund’s Oast and that wait should be drawing to a close. Eater Charleston checked in on the forthcoming brewpub this week and though it’s still under construction, “the interior is beginning to look like a restaurant.” Business partners Scott Shor and Rich Carley are focused on breaking ground in the craft beer world, while former FIG chef Andy Henderson is working on a menu that involves whole-animal butchery, but doesn’t shy away from vegetables.

Leon’s Oyster Shop
Location: 698 King St., Charleston, SC
Partners: Brooks Reitz, Tim Mink
Projected Opening: “Soon”
Brooks Reitz, former general manager of The Ordinary and Eater Young Gun in 2013, is opening up his own restaurant this year alongside restaurateur Tim Mink. Obviously, Leon’s Oyster Shop is going to feature a raw bar, but apparently there will also be fried chicken and fish to be had. Also this year, Reitz and Mink will open a cafe named St. Alban.

Also Tracking for 2014 in Charleston
Chez Nous

XOCO Wicker Park
Location: 1471 N. Milwaukee Ave., Chicago, IL
Chef: Rick Bayless
Projected Opening: March 2014
Rick Bayless is at it again after a few quiet years following his last major restaurant opening. The Chicago restaurateur is opening a new location of his XOCO concept in Wicker Park this year, offering much of the same food as at the original but it will be larger with table service and a bar. Bayless is also working on a second, more mysterious concept that could open in 2014, which he tells Eater Chicago is “super rustic” and “there’s virtually nothing like it in the United States.” Keep an eye out for details on that.

Green Street Smoked Meats
Green Street Smoked Meats
Location: 112 N. Green St., Chicago, IL
Owner: Brendan Sodikoff
Projected Opening: Early 2014
Soon to open in Brendan Sodikoff’s enormously popular collection of Chicago restaurants is Green Street Smoked Meats, a barbecue concept that is going in adjacent to his forthcoming ramen restaurant. Sodikoff tells Zagat that Green Street Smoked Meats will be Texas-style barbecue with a simple menu where you order at the counter.

The Aviary, Chicago, IL.
Mysterious Grant Achatz/Nick Kokonas Projects
Location: TBD, Chicago, IL
Partners: Grant Achatz/Nick Kokonas
Projected Opening: TBD
Nobody is saying exactly what Grant Achatz and Nick Kokonas are up to, but the duo behind Alinea, Next, and The Aviary have revealed that they have another Chicago concept or two — including another bar — in the works that they hope to open by the end of 2014.

Also Tracking for 2014 in Chicago
Unnamed Tony Mantuano Project


Hotel Palomar, Dallas, TX.
Location: 5300 E Mockingbird Lane, Dallas, TX 75206
Chef: John Tesar
Projected Opening: March 2014
Dallas chef John Tesar is opening a sister restaurant to his seafood-centric restaurant Spoon with a steakhouse named Knife. Housed on the Hotel Palomar, Tesar tells Eater Dallas that Knife will be a “modern steakhouse” offering regular cuts of meat as well as “artisanal meats, unusual cuts of meat, different techniques, whole roasted birds, bison” and more. He’ll also be sourcing from Texas ranchers.

Also Tracking for 2014 in Dallas


Denver Union Station.
Stoic & Genuine
Location: Union Station
Chefs: Jennifer Jasinski
Projected Opening: July 2014
One of Eater Denver’s most anticipated openings of the year, Stoic & Genuine is the latest project from James Beard Award-winning chef Jennifer Jasinski and her business partner Beth Gruitch. Opening in Denver’s Union Station, this seafood restaurant will call to mind New York’s Grand Central Oyster Bar with a selection of raw oysters, lobster, clam rolls, smoked fish, and more.

The former Argyll is being reincarnated as Argyll Whisky Beer.
Argyll Whisky Beer
Location: 1035 E 17th Avenue
Chef: John Broening
Projected Opening: Summer 2014
Beloved former gastropub Argyll returns to life this year in Uptown Denver two years after its shutter in Cherry Creek. This new reincarnation is dubbed Argyll Whisky Beer and, appropriately, aims to house the largest whisky collection in the state of Colorado when it opens. Chef John Broening (of Le Grand Bistro & Oyster Bar and Spuntino) will be responsible for the food here.


Selden Standard.
Selden Standard
Location: 3929 Second St., Detroit, MI
Chef: Andy Hollyday
Projected Opening: Mid-2014
Former Roast chef Andy Hollyday is opening up the highly anticipated Selden Standard in Detroit’s Midtown this year. According to Eater Detroit, Selden Standard “will serve a seasonally driven American small plates menu” and will feature an open kitchen, a communal table, a patio, and bar seats for a more casual neighborhood vibe.


The future Killen’s Barbecue.
Killen’s Barbecue
Location: 3613 E. Broadway, Pearland, TX 77581
Chef: Ronnie Killen
Projected Opening: January 2014
Houston doesn’t have to wait too long for its hottest opening of the year: chef and restaurateur Ronnie Killen plans to open his new barbecue restaurant in Pearland as soon as this very month. Look for a custom-made barbecue pit, decor that throws back to a 1950s-era school cafeteria, and quality meat. Killen is aiming high as usual with this one, telling Eater Houston that his plan is to overthrow Franklin as the king of barbecue.

Also Tracking for 2014 in Houston


The future home of DB Brasserie
DB Brasserie
Location: 3355 Las Vegas Blvd. S., Las Vegas, NV
Chef: Daniel Boulud
Projected Opening: Spring 2014
Daniel Boulud has scrapped plans to bring his DBGB Kitchen & Bar concept to Las Vegas in favor of opening DB Brasserie here at the Venetian instead. This location will be “an updated version” of the DB Brasserie that Boulud closed in Vegas back in 2010, offering French cuisine and “signature brasserie dishes with a modern twist,” as a rep tells Eater Vegas.

Giada De Laurentiis at Giada’s.
Location: 3595 Las Vegas Blvd. S., Las Vegas, NV
Chef: Giada De Laurentiis
Projected Opening: April 2014
Food Network star Giada De Laurentiis is opening her first restaurant ever in Las Vegas this year at the new hotel formerly known as Bill’s Gamblin’ Hall & Saloon. The 300-seat restaurant will have an antipasto bar, plus a sizable bar and open kitchen. De Laurentiis tells Eater Vegas that some of the menu “will be traditional family recipes, and others the lightened-up California-style food I’m known for — my lemon spaghetti and butternut squash lasagna.”

Yusho at the Monte Carlo.
Location: 3770 Las Vegas Blvd. S., Las Vegas, NV
Chef: Matthias Merges
Projected Opening: Early 2014
The Monte Carlo is getting a slew of new dining options, including a monster opening courtesy of Chicago chef Matthias Merges. Eater Vegas reports that Merges is bringing his acclaimed yakitori-inspired restaurant Yusho to Las Vegas in 2014.

Also Tracking for 2014 in Vegas
Guy’s American Kitchen & Bar


Petit Trois.
Petit Trois
Location: 718 N Highland Ave Los Angeles, CA 90038
Chefs: Ludo Lefebvre, Jon Shook, Vinny Dotolo
Projected Opening: Early 2014
Building upon the enormous success of Trois Mec, chefs and restaurateurs Ludo Lefebvre, Jon Shook, and Vinny Dotolo have announced plans for a second restaurant just next door. There’s not much out there yet about the new restaurant, but as its name suggests it is indeed going to be even smaller than its big brother.

Roy Choi.
Location: 3515 Wilshire Blvd, Los Angeles, CA 90010
Chef: Roy Choi
Projected Opening: Early Spring 2014
Excitement extends well beyond LA for the opening of Roy Choi’s POT at The Line hotel, a new property from the hotel group behind New York City’s NoMad. POT is named after family-style hot pot and will offer “Korean food through the eyes of an American with Korean blood” with a menu of hot pots, barbecue, and more.

Bryant Ng sadly had to shutter The Spice Table, but is gearing up to open a new restaurant with Josh Loeb and Zoe Nathan.
Unnamed Bryant Ng Project
Location: Arizona and 7th Street, Santa Monica, CA
Players: Bryant Ng, Josh Loeb, Zoe Nathan
Projected Opening: Summer 2014
Santa Monica is bracing for the exciting teaming of chef Bryant Ng and restaurateurs Josh Loeb and Zoe Nathan, who are also behind successful restaurants such as Rustic Canyon and Milo & Olive. Ng — who recently had to close his acclaimed restaurant The Spice Table to make way for a new subway station — announced that the new, unnamed restaurant “will be influenced by the flavors of Southeast Asia.”

Also Tracking for 2014 in LA
Maude, LA Chapter


Central Provisions, Portland, ME.
Central Provisions
Location: 414 Fore St., Portland, ME 04101
Chef: Chris Gould
Projected Opening: January 2014
Chef Chris Gould is slated to open his eagerly awaited international small plates restaurant Central Provisions in Portland sometime in the middle of January as last reported by Eater Maine. Indeed, signage is up and sample menus point to dishes like oysters, boquerones, lobster stew, sweet breads, suckling pig, and more.


Shelborne Wyndham Grand South Beach.
Morimoto South Beach
Location: 1801 Collins Ave., Miami Beach, FL
Chef: Masaharu Morimoto
Projected Opening: March 2014
Miami has longed for Iron Chef Masaharu Morimoto to open up shop along its shores and, lo and behold, this year that dream is coming true. Morimoto is slated to open at the Shelborne Wyndham Grand in South Beach this year serving contemporary Japanese cuisine.

Also Tracking for 2014 in Miami
L’Echon Brasserie


Early renderings of the new incarnation of Travail.
Travail/The Rookery
Location: 4154 W Broadway, Robbinsdale
Players: James Winberg, Bob Gerken, Mike Brown, and Kale Thome
Projected Opening: Soon
Fueled by a wildly successful Kickstarter, Travail is expected to make its return to the culinary scene soon after much anticipation. In its new Robbinsdale location, Travail will offer only a tasting menu, coupled with a sister bar concept The Rookery that will offer cocktails and small plates at a lower price point. Get ready.

Also Tracking for 2014 in Minneapolis
Coup d’Etat


The restaurant group behind Nashville’s popular Holland House Bar & Refuge is opening Butchertown Hall in 2014.
Butchertown Hall
Location: 1416 4th Aven N, Nashville, TN 37208
Restaurateur: Terry Raley
Projected Opening: Summer 2014
Nashville restaurateur Terry Raley has big plans this year to open Butchertown Hall, a biergarten that Raley tells Eater Nashville will be Germantown’s first since 1909. Set in a pretty large indoor and outdoor space, Butchertown Hall is going to have a hearth-fired open kitchen and will be priced to accommodate frequent visits.


Mopho, New Orleans, LA.
Location: 514 City Park Ave, New Orleans, LA 70119
Chef: Michael Gulotta
Projected Opening: January 2014
Former August chef Michael Gulotta is on the verge of opening his hotly anticipated Southeast Asian restaurant Mopho in Mid City. Eater NOLA reports that this restaurant could open as soon as this weekend with boozy bubble tea, slow-roasted meats, a fire pit, and “Vietnamese meets Louisiana cuisine.”

Square Root, New Orleans, LA.
Square Root
Location: 1800 Magazine St., New Orleans, LA 70130
Chef: Phillip Lopez
Projected Opening: February 2014
Restaurant watchers have been looking forward for quite some time to Root chef Phillip Lopez’s forthcoming project Square Root. Eater NOLA writes that the concept here “is pretty revolutionary” in the local dining scene as one of the few tasting-menu-only restaurants out there. Square Root has 16 seats wrapped around an open kitchen, plus a small cocktail-focused bar upstairs.


Jean-Georges Vongerichten.
ABC Home Grown
Location: 38 E. 19th St., New York, NY
Chefs: Jean-Georges Vongerichten
Projected Opening: Spring 2014
Jean-Georges Vongerichten is aiming to thrill New Yorkers once more in 2014 with a restaurant named ABC Home Grown. His third concept in the complex connected to ABC Carpet & Home, ABC Home Grown will focus on vegetarian and vegan food with an international bent. Per Eater NY, JGV is also working on a farm-to-table concept in Westchester this year, The Inn at Pound Ridge.

Brooklyn Fare.
Brooklyn Fare Manhattan
Location: 431-39 W 37th St., New York, NY
Chefs: Cesar Ramirez, Jared Sippel
Projected Opening: Early 2014
Cesar Ramirez’s upcoming Brooklyn Fare Manhattan is what Eater NY calls “the most anticipated Hell’s Kitchen restaurant of all time.” Jared Sippel, formerly of Frasca Food & Wine, is running the kitchen here with a menu “heavily influenced by France and Italy.” A floor plans reveals a handful of tables, counter seating for 15, and a garden area/wine bar.

Enrique Olvera of Mexico City’s Pujol and a forthcoming restaurant in New York City.
Location: 35 E. 21st Street, New York, NY
Chef: Enrique Olvera
Projected Opening: Summer 2014
Mexico City chef Enrique Olvera — he of the world-renowned restaurant Pujol — is headed to New York City this year to amp up the Mexican food game there in a big way. Olvera’s first New York City restaurant will take a casual approach to Mexican cuisine; A Life Worth Eating blogger Adam Goldberg says that the restaurant, Cosme, should open by the Summer.

A very early look at the new Dirt Candy.
Dirt Candy 2.0
Location: 86 Allen St., New York, NY
Chef: Amanda Cohen
Projected Opening: 2014
It’s a big year ahead for chef Amanda Cohen and her acclaimed Dirt Candy. Cohen revealed a few months back that she’s going to be moving her vegetarian restaurant down the street to a much bigger space that Eater NY notes will open up possibilities like lunch service, a full bar, and a chef’s counter. Cohen says the plan is definitely to open in 2014, so watch out.

David Chang.
Momofuku Ko 2.0
Location: 8 Extra Place, New York, NY
Chefs: David Chang, Sean Grey
Projected Opening: TBD
Momofuku chef and restaurateur David Chang dropped a bombshell this Fall that he would be moving his acclaimed Momofuku Ko into an East Village alleyway named Extra Place. When it opens — with chef Sean Grey still at the helm — Momofuku Ko should have tables, a counter, a bigger kitchen, and a waiting room for diners.

Alex Stupak.
Unnamed Alex Stupak Project
Location: 132 St. Mark’s Pl, New York, NY
Chef: Alex Stupak
Projected Opening: 2014
Empellon chef Alex Stupak picked up a third restaurant space just weeks ago on St. Mark’s Place, which a rough sketch he submitted to the local community board indicates will have 18 tables and an open kitchen with dining counter. Hold tight for more details than that, though, as Stupak told Eater NY, “I can’t tell you what it is going to be yet, only because I seem to change my mind every step of the way, historically speaking.”

King & Grove New York is getting a new restaurant from Danny Meyer.
Unnamed Danny Meyer Project
Location: 29 East 29th St., New York, NY
Players: Danny Meyer, Nick Anderer, Terry Coughlin
Projected Opening: Mid-2014
Danny Meyer’s Union Square Hospitality Group has a couple of new restaurants hitting New York City this year (not to mention a million Shake Shacks everywhere else), the foremost of these being the all-day Italian restaurant headed to the King & Grove New York hotel on East 29th Street. Chef Nick Anderer and director of operations Terry Coughlin will split their time between this restaurant and Maialino. Do also look for the group to open Blue Smoke offshoot Porchlight in the Fall.

The Standard East Village on its plywood removal day.
Unnamed John Fraser Project
Location: 25 Cooper Square, New York, NY
Chef: John Fraser
Projected Opening: Early 2014
Excitement is high for Dovetail chef John Fraser’s forthcoming restaurant at Andre Balazs’s The Standard East Village. Eater NY notes that this restaurant will be vegetable-centric and diners can “expect a lot of grilled dishes” when it opens.


Michael Solomonov
Dizengoff/Abe Fisher
Location: 1605-1627 Sansom Street
Partners: Mike Solomonov, Steve Cook
Projected Opening: Early 2014
Philly favorites Mike Solomonov and Steve Cook are expanding in a big way this year with two new restaurants opening adjacent to one another on Sansom Street. For starters, these restaurateurs behind Zahav and Federal Donuts are opening Dizengoff, a small traditional hummuisiya offering different varieties of hummus and its various condiments. Meanwhile, Eater Philly reports that Abe Fisher will “focus on the cuisine of the Jewish diaspora” with small plates as well as a tasting menu.

Chef Jose Garces.
Location: 300 S. Broad St. Philadelphia, PA 19102
Chef: Jose Garces
Projected Opening: Early 2014
Jose Garces is expanding his Philadelphia empire again this year with the long-awaited addition of Volver at the Kimmel Center. The high-end restaurant will have a caviar and champagne lounge, a pre-theatre prix-fixe menu, and Garces himself will be cooking out of this particular kitchen, according to Foobooz.

Also Tracking for 2014 in Philly
Unnamed Stephen Starr/Aimee Olexy Project, Lo Spiedo


Taqueria Nueve, Portland, OR.
Taqueria Nueve
Location: 727 SE Washington St., Portland, OR
Partners: Billy Schumaker, Brent Richford
Projected Opening: January 2014
Portlanders have missed Taqueria Nueve in a big way since it shuttered in 2008, and this year restaurateurs Billy Schumaker and Brent Richford plan to bring it back. Opening in the former Beaker & Flask space, Taqueria Nueve will bring back the original location’s bright pink wall and signature dishes like wild boar tacos and octopus coctel.

Also Tracking for 2014 in Portland
Kachka, St. Jack NW


[Death & Taxes logo
Death & Taxes
Location: 105 W Hargett St. Raleigh, NC 27601
Chef: Ashley Christensen
Projected Opening: Spring 2014
Superstar Raleigh chef and restaurateur Ashley Christensen is gearing up to open her latest restaurant, Death & Taxes, in early 2014 amid much excitement both local and national. Per a press release, Death & Taxes is going to focus on wood-fire cooking with a “low-lit cellar-like” bar. Also opening this year just before Death & Taxes (also in the Spring) will be Christensen’s Bridge Club, a private event space where they’ll host pop-up dinners and more.


Richard Blais.
Juniper & Ivy
Location: 2228 Kettner Blvd San Diego, CA 92101
Chef: Richard Blais
Projected Opening: Early 2014
Former Top Chef cheftestapant Richard Blais relocated to San Diego in 2013, and his forthcoming restaurant Juniper & Ivy has been hotly anticipated ever since. Blais told Eater San Diego to expect the menu to be lighter than what’s available at his Atlanta restaurant The Spence. The restaurant should fall somewhere “between a gastropub and a fine dining destination.”


Stuart Brioza and Nicole Krasinski.
The Progress
Location: 1525 Fillmore St
Chefs: Stuart Brioza, Nicole Krasinski
Projected Opening: 2014
Now that State Bird Provisions has reopened in San Francisco to much relief and applause, chefs and restaurateurs Stuart Brioza and Nicole Krasinski can look toward opening The Progress two doors down later this year. Brioza told Eater back in September that The Progress will be “the polar opposite of State Bird,” and will be located in a much bigger space.

Benu. [Photo: Facebook]; Corey Lee.
Monsieur Benjamin
Location: 451 Gough Street, San Francisco
Chef: Corey Lee
Projected Opening: Spring 2014
Benu chef Corey Lee is expanding this year into Hayes Valley with a more casual bistro he’s calling Monsieur Benjamin. With French Laundry alum Jason Berthold in the kitchen, Eater SF writes that the menu will be “inspired by traditional French cuisine, along with the requisite focus on seasonal ingredients and some modern twists.”

Suvir Saran is opening in San Francisco’s NEMA complex.
Unnamed Suvir Saran Project
Location: 14 10th St., San Francisco, CA
Chef: Suvir Saran
Projected Opening: Spring 2014
Chef Suvir Saran, who won the first-ever U.S. Michelin star for an Indian restaurant with New York City’s Devi, returns to the kitchen with a restaurant in his new home of San Francisco. Eater SF has it that the unnamed project will be located in Mid-Market with 100-120 seats and will serve affordable “farm-to-table, filtered through his signature blend of Indian tradition and fine dining.”

Also Tracking for 2014 in San Francisco
Kin Khao, Aveline/The European, The Dock at Linden Street (Oakland)


The Florence [Photo: hughacheson / Instagram]; Hugh Acheson
The Florence
Location: Victory Drive and Bull Street, Savannah, GA
Chef: Hugh Acheson
Projected Opening: Early April 2014
Not only does Hugh Acheson have a big opening coming up this year in Athens, Georgia, but he’s also working on a new restaurant in Savannah. Set in a restored historic ice factory, a press release notes that The Florence “will offer vegetable courses, locally caught seafood, pastas and pizza made with Double Zero flour as well as a bar, patio and biergarten.”


Red Cow Ethan Stowell Restaurants logo.
Red Cow/Noyer
Location: 1423 34th Ave., Seattle, WA 98122
Owner: Ethan Stowell
Projected Opening: Early 2014
Prolific Seattle restaurateur Ethan Stowell is expanding some more in 2014 with two new restaurants opening in Madrona. Red Cow should open first as a brasserie that Stowell’s website says will be “primarily known for steak frites” and otherwise serve classic bistro fare. The more high-end Noyer will open behind Red Cow with just four tables and four counter seats, “an ambitious ode to the very best the Northwest can offer.”

Also Tracking for 2014 in Seattle
Brimmer & Heeltap


China Poblano, Las Vegas.
China Chilcano
Location: 418 7th St. NW Washington, DC
Chef: José Andrés
Projected Opening: Spring 2014
Spanish chef/king of DC José Andrés is opening China Chilcano in Penn Quarter this year, making it his third restaurant on just that one city block. China Chilcano will be similar to his Vegas restaurant China Poblano, except that rather than fusing Mexican and Chinese cuisines, this one will focus on the Chifa cuisine of Peru with dishes like ceviche, fried rice, and dumplings.

DBGB Kitchen and Bar
DBGB Kitchen and Bar
Location: CityCenter complex
Chef: Daniel Boulud
Projected Opening: Summer 2014
New York restaurateur Daniel Boulud is expanding down to Washington, DC, this year, bringing his brasserie-style DBGB Kitchen and Bar concept to the brand new CityCenter complex. Boulud confirmed the expansion to Eater this past Summer, explaining that he got his start in America working in DC and is excited to return.

Maketto, Washington, DC.
Partners: Erik Bruner-Yang, Will Sharp
Projected Opening: Early Spring 2014
It’s been a tease for some time now, but this looks to be the year that wunderkind Erik Bruner-Yang opens his sophomore effort Maketto on DC’s H Street NE. The Toki Underground chef is teaming up with Will Sharp of clothing label DURKL on the project that will channel an Asian night market, with a chef’s table, patio seating, a coffee bar, and more. Get excited.

You Gotta Try These!

Tripadvisor travellers 2013 travellers choice for restaurants across Canada

Happy Thursday great Foodie friends,
Just a quick posting to give you all a heads up…..


Tripadvisor released its 2013 Travellers Choice list for restaurants across Canada.

Noted were 5 restaurants in the top 10 –
*L’Abattoir Restaurant – Vancouver, BC
*Rim Rock Cafe & Oyster bar – Whistler, BC
*Norwoods Restaurant- Ucluet, BC
*Locals Restaurant at the Old House, Courtenay, BC
* Bouchons Restaurant, Kelowna, BC

Congrats to our BC Culinary scene taking 5 out of 10 spots across Canada.

click this Link for the full list and posting from Tripadvisor

6th Annual Fraser Valley Food Show

Happy Friday great foodie friends…
The 6th Annual Fraser Valley food show is around the corner!


All Foodies….. Mark your calendars for Oct 4,5 & 6th and make plans to et out to what looks to be a great new show!

Click here for the Fraser Valley Food show site

As always there is a great list of local product booths as well as some great educational experiences with the Dairy Farmers of Canada…. Sausage making competition as well as a Top Chef stage / competition.

As usual a favorite of the show is the Celebrity Cooking stage featuring some of our great chefs:

Oct 4, 2 PM to 9 PM | Oct 5, 10 AM to 8 PM | Oct 6, 10 AM to 5 PM @ TRADEX, Abbotsford

Celebrity Cooking Stage

Purchase your admission tickets online now and save $2.00 off the regular adult entrance fee! Purchase your adult ticket for only $7 instead of the gate price of $9 (includes all taxes and service fees).

Purchase your tickets by Sept 17th and be eligible to win a prize package.
Our Sept 3 winner was Eric T. of Abbotsford!

The central focal point of The Fraser Valley Food Show is, without a doubt, the Celebrity Cooking Stage where Food Network Canada’s superstars will dazzle the audience with their amazing talent, wit and humour.


The driving culinary force behind Cactus Restaurants Ltd., the award-winning collection of 23 casual fine dining restaurants in BC and Alberta, Rob Feenie is also one of Canada’s most recognized and celebrated chefs.

At Cactus Restaurants Ltd., Chef Feenie leads the culinary team, blending his talent for creating elegant, globally-inspired cuisine with his passion for simple dishes using fresh, local ingredients. Chef Feenie’s innovative approach to cooking has continued to drive the evolution of Cactus Club Cafe’s menu selections and its commitment to sourcing the best fresh, local and sustainable products wherever possible.

Growing up in Burnaby, BC, Chef Feenie first developed a curiosity for international cuisine over countless traditional family dinners at his Japanese neighbours’ home. This early experience was followed by a high school exchange program where he was first introduced to European chefs and techniques. At 20, Chef Feenie attended the Dubrulle Culinary Institute in Vancouver and upon graduating, became a Sous-chef in some of Western Canada’s top restaurants, notably Le Crocodile and Cherry Stone Cove in Vancouver and The Rim Rock Café in Whistler.

While at Le Crocodile he began a series of work and educational trips, or stages, throughout Europe and North America, starting in Alsace with Chef Emile Jung at Au Crocodile and Chef Antoine Westermann at Le Buerehiesel, both Michelin three-star rated restaurants. In North America he worked with Chef Charlie Trotter, at Trotter’s Restaurant in Chicago, and Chef Jean-Georges Vongerichten at Jean-Georges in New York.

In 1995 Chef Feenie opened the internationally celebrated Lumière Restaurant in Vancouver, followed by Lumière Tasting Bar and then Feenie’s, a more casual Canadian Bistro, next door to Lumière, in 2003. Throughout his career, Chef Feenie has secured international culinary recognition, including the coveted Relais Gourmand and Traditions et Qualitè designations, in addition to the Mobil Travel Guide four-stars designation and the AAA Five Diamond Award. In 2009 and 2011, Chef Feenie won the Vancouver Gold Medal Plates competition, and won silver at the national level in 2012.

Chef Feenie has published four cookbooks: Rob Feenie’s Casual Classics, Rob Feenie Cooks at Lumière, Lumière Light and Feenie’s. He also starred on New Classics with Chef Rob Feenie on Food Network Canada for five seasons. In 2005 Feenie became the first Canadian to win on the popular television show Iron Chef America by defeating Chef Masaharu Morimoto.


Charming, creative, and tough, Chef Corbin is a credited Executive Chef and host of DINNER PARTY WARS who is currently working on his own cookbook, three new restaurants, and a full-service catering business.

A regular on RESTAURANT MAKEOVER (HGTV/Food Network), Chef Corbin made his TV debut in CRASH MY KITCHEN (Food Network) and has since won over a huge following of fans who want to cook like him, viewers who want to emulate his culinary style, and legions of up-and-coming chefs who want to train under him.

Honing his expert skills in the kitchen under his mother’s tutelage, Chef Corbin is known to right culinary wrongs on DINNER PARTY WARS with charismatic honesty and educational know-how. He is always ready to applaud a delicious meal or rebuild lackluster menus with his signature flair and attention to detail.

Chef Corbin is also an active member of the Canadian Federation of Chefs and Cooks and volunteers in the community for charitable organizations including CANFAR, Canadian Heart and Stroke Association, Osteoporosis Canada, Diabetes Canada, and United Way Canada. He works with Chef Net Work Inc., where he travels throughout Canada, the U.S.A., and Mexico to showcase his talents and provide superior presentations, food demonstrations, and product endorsements.

Chef Corbin’s TV Shows:

Restaurant Makeover
Crash My Kitchen
Dinner Party Wars
Restaurant Takeover


Matthew grew up in Surrey and is a proud husband, father, Canadian Chef and cookbook author. At the young age of 15, Matthew fell in love with cooking. Following high school, and this passion, Stowe graduated from New York’s prestigious Culinary Institute of America in 2002. After graduation he further honed his craft at NYC’s famed French restaurant, Lutèce.

As Executive Chef of Sonora Resort in B.C. from 2004-2010, Matthew played an integral role in the resort achieving the coveted Relais & Châteaux designation in 2009. That same year, Chef Stowe also wrote his first cookbook, The Tastes of Sonora Resort which highlighted his signature dishes from his time at the coastal resort. Chef Stowe plans on opening up his own restaurant in the future. Currently he is excited to continue working with Cactus Restaurant Ltd. president and founder, Richard Jaffray as a Product Development Chef on continuous menu development and Cactus’ aggressive, nationwide, growth plan. Most recently, Matthew was named the winner of Top Chef Canada for the third season of Food Network Canada’s competitive culinary show. Matthew is a passionate and focused Chef who prides his style on refined Canadian cuisine with modern techniques.

For up to date information on what Chef Stowe is doing, visit him on facebook (, twitter ( or website (

Following in his father’s footsteps, William developed a passion for food and the culinary arts at a very young age. While working alongside his father, he learned the fundamentals of Asian cuisine.

William’s first formal position in the restaurant industry was at the Delta Pacific Hotel and Conference Centre and Resorts where he worked under the tutelage of Chef Wolfgang Leske. During his time here, William was exposed to Culinary Team Canada and the world of culinary competitions, earning his Red Seal as well as silver and bronze medals at various culinary shows.

Goldfish Pacific Kitchen marks William’s first foray as Executive Chef, where he spent 6 months developing menu items before its opening. Goldfish helped define William’s food and his creative flare. In August of 2010 William decided it was time for a new challenge, at which time he assumed the role of Executive Chef of the Sandbar Seafood Restaurant. Sandbar embraces the ultimate Vancouver food destination: a multitude of cultures from Japanese, to Chinese, to West Coast. This lends well to William’s style, the blending of cultures yet keeping the integrity of tradition.

Food creation is one of William’s passions, and attending local food events and culinary competitions; William’s goal is to expose Vancouver to his food. Doing his part to help define the food scene in Vancouver, William is an active member of the Ocean Wise program.

Chef Chris Remington began his career in cooking at age 20 with EarlsRestaurants. He soon found that cooking was his passion when he went travelling around theworld working in the kitchens of various upscale restaurants across Europe andthe South Pacific.

Chris returned to Vancouver and enrolled in the renowned Pacific Institute ofCulinary Arts. While there as a student, he entered the BC ‘Iron Chef Competition. Chris won the Iron Chef title, beating out several of Vancouver’s top chefs. The following year he returned to defend his title, this time beating out one of his culinary instructors to win the competition.

Chris then worked in an array of Vancouver’s top restaurants-The Beach Side Cafe in West Vancouver, Sous Chef at the award winning ‘C’ restaurant before becoming the product development chef for Earls. Later he helped to open and create the menu for the award winning Chi restaurant. Once Chi was opened, Chris and his family moved to Penticton to run the kitchen at the ‘Hooded Merganser’.

Since that time he has taken over the culinary development of the Penticton Lakeside Resort, where he continues to create fresh, innovative and delicious food today!

Returning to Vancouver in 2009 marked the completion of a circle for
Patrick. After leaving Vancouver he has been working in some of the
finer hotels and restaurants on both the West and East coasts of the
United States and the Caribbean for the Four Seasons, Fairmont and the
Kimpton Hotel Group.

Upon returning to Vancouver he most recently headed up the
kitchen as Executive Chef at The Fairmont Waterfront and after a brief sabbatical is excited to dive back into Vancouver’s dynamic restaurant scene as Executive Concept Chef for Frankie’s Italian Kitchen & Bar.

Hope to see you all there!

You Gotta Go To This!

55 Burger Trucks worth Finding- from

Happy Tuesday great foodie friends…..
Just a quick read brought to us from

I had a quick read through this list hopeful to find a food truck in Vancouver making the list….I am sure we have someone that can step up? Lets get on the map!
The list looks like it has some good trucks to try, maybe make your way through from 1-55?

Click here to link to to see the list.
55 burger trucks to try

the slider line up from Dallas’s Easy Slider Truck

Thank you for your research!

You Gotta Try These!

Bon Appétite 2013 – 50 Best new restaurant nominees


Brought to us from Bon Appétite, a list worth watching or better yet worth trying out and sending along your feedback.

Below is the basic list with address and phone numbers, Click here to go to the full list and Bon Appétite link

VIEW: ALPHABETICAL | BY STATE or READ ABOUT THEM ALL by clicking on the link above!



1320 Echo Park Ave., Los Angeles, CA; 213-935-8787


925 S Broadway, Los Angeles, CA; 213-244-1422


118 W Fourth St., Los Angeles, CA; 213-687-8002


6610 Melrose Ave., Los Angeles, CA; 323-297-1133


10 Century Dr., Los Angeles, CA; 310-552-1200


199 Gough St., San Francisco, CA; 415-355-9085


178 Townsend St., San Francisco, CA; 415-828-7990



3316 Tejon St., Denver, CO; 720-420-0622


1500 Wynkoop St., #101, Denver, CO; 303-623-2665



705 Sixth St. NW, Washington, D.C.; 202-589-1600


903 N St. NW, Washington, D.C.; 202-588-5200



3620 NE Second Ave., Miami, FL; 305-520-5197



1540 Ave Pl., #B-230, Atlanta, GA; 678-927-9131


914 Howell Mill Rd., Atlanta, GA; 404-477-6260



2957 W Diversey Ave., Chicago, IL; 773-661-9170


652 W Randolph St., Chicago, IL; 312-234-9494


2039 W North Ave., Chicago, IL; 773-661-1540



10551 Mission Rd., Leawood, KS; 913-642-5800



800 Magazine St., New Orleans, LA; 504-522-1744



86 Middle St., Portland, ME; 207-774-8538



1166 Cambridge St., Cambridge, MA; 617-615-6195


1 Kendall Sq., Cambridge, MA; 617-945-0221



730 N Washington Ave., Minneapolis, MN; 612-354-3135


2743 Lyndale Ave. S, #5, Minneapolis, MN; 612-424-8855



1634 Tower Grove Ave., St. Louis, MO; 314-932-1088,


7734 Forsyth Blvd., Clayton, MO; 314-773-7755



3400 S Jones Blvd., #11A, Las Vegas, NV; 702-641-1345

New York


157 Second Ave., New York, NY; 212-539-1900


90 Wythe Ave., Brooklyn, NY; 718-388-2969


181 Thompson St., New York, NY; 212-254-3000


380 Lafayette St., New York, NY; 212-533-3000


220 Bowery, New York, NY; 212-837-2370



21c Museum Hotel, 609 Walnut St., Cincinnati, OH; 513-578-6660



3377 SE Division St., Portland, OR; 971-229-0571



2216 Penn Ave., Pittsburgh, PA; 412-471-1900


2031 Walnut St., Philadelphia, PA; 267-639-6644

South Carolina


544 King St., Charleston, SC; 843-414-7060


224 Rutledge Ave., Charleston, SC; 843-743-3880



707 W Brookhaven Cir., Memphis, TN; 901-207-7396


700 Taylor St., Nashville, TN; 615-866-9897



1617 Hi Line Dr., Dallas, TX; 214-741-2629


1204 W Lynn St., Austin, TX; 512-477-5584


807 Taft St., Houston, TX; 713-628-9020


8557 Research Blvd., #126, Austin, TX; 512-834-8810


8220 Westchester Dr., Dallas, TX; 214-368-8220


1417 S First St., Austin, TX; 512-326-1999



323 Occidental Ave. S, Seattle, WA; 206-682-1117


506 Stone Way N, Seattle, WA; 206-632-5685


3506 Stone Way North, Seattle, WA; 206-632-9425



708 ¼ E Johnson St., Madison, WI; 608-609-4717

You Gotta Try These!

Napa- winery Elizabeth Spencer

Happy Tuesday great foodie friends.


This spring I had the pleasure of attending a work function in the wonderful Napa Yountville California region. I have always wanted to visit the area but never had made it before this spring.
Once you have visited this region (well if I am honest… And I am…. Once you visit ANY wine region) you feel a certain connection to the wines, the people and not to mention the need learn more about the age old art and magic created in the sips that we all enjoy!

The scenery and the views are enough to set you in the mood. Look on the Internet and then talk to your concierge or front desk person at your hotel or bed and breakfast… Make sure they have an objective view on which wineries to send you to and then when you are at a winery, ask them where else they suggest…. That is how we found the


of a boutique winery that I fell head over heals for!
Elizabeth Spencer

They are located at 1165 Rutherford Road, Rutherford, California 94573. We are just across the street from Rutherford Grill and Beaulieu Vineyards. Travel time is approximately one hour from San Francisco, Sacramento and Santa Rosa airports. Get Directions

Tasting Room Hours and Fees:
They are open daily from 10:00 am until 6:00 pm and, with 48-hour advance reservation, offer 9-10 am Early Flight and 6-7 pm Evening Cottage and Courtyard Tastings. Daily Charter Tastings are available in the Tasting Room for $20 and in our Courtyard for $25.


This gem of a winery is located in the original Rutherford post office.

A word from the Wine makers:
Our belief is that wine should be delicious and representative of its appellation of origin.

We make wines to drink — inviting wines that we and our friends (and by extension, our customers) truly enjoy.

The model for all of our wines is intensity without excess weight, purity, persistence and length.


We source fruit from a handful of dedicated growers and a dozen vineyard blocks.

Our growers provide us with continuity of high quality fruit, and we pay them fairly and reliably, in vintages of scarcity and excess.

In an era of corporate grape contracts, our long-term agreements consist simply of mutual high regard and a handshake. We make Cabernet Sauvignon from select vineyards in the Napa Valley. Our Chardonnay, Pinot Noir and Syrah come from the Sonoma Coast appellation. We produced very small quantities of Napa Valley Chardonnay, Mendocino Sauvignon Blanc, Chenin Blanc, Riesling and Sonoma Coast Rosé of Pinot Noir.

The tasting room is tasteful and full of friendly education from knowledgable staff.
The flavors of their small batch releases are so intense but smooth at the same time. A single drop of 2001 reserve Chardonnay from Elizabeth Spencer has won me back to the varietal grape when I had written it off so many years ago…


I classified this first few tastes of this great wine as “fun” and it was. Not your traditional heavy oaky flavors of your mom and dads Chardonnays but rather a cleaner finish and a freshness making each sip better than the next.

The next “Hit out of the park” wine for me was their 2009Spring Mountain Cabernet Sauvignon. This wine truly was a smile in a bottle. The smooth and deep rich flavors with a perfect finish were something that brought you back again and again to such a point it was the bottle (s) that we chose to take to dinner at Bistro Jeanty…. And to the delight of our work mates…
This wine was a winner and truly what pushed some of us into the decision to join their wine club.


The tasting room was un-pretentious and very comfortable. We were treated by Francesca who unfortunately had to go back to England…. She was a great help and a world of education about the valley, Elizabeth Spencer philosophy and wines….


If you get down to Napa, do yourself a favor and visit ES and discover the magical sips and intense but clean flavors and notes that ES aspire to share.




A perfect pairing…….

You Gotta Try This!


Bottega Ristorante – Napa Valley


Happy May long weekend great foodie friends,

While travelling through Napa I was very happy to have dinner plans at Bottega Ristorante! Napa is one great region for flavour magic. The wine region boasts some of most wonderful wines you may ever taste, what kicks it up several notches is being able to enjoy the fruits of the valley along with award winning food created by award winning chefs….

Bottegga did not not disappoint! On the contrary our taste buds were in true heaven.
From the minute you park and start walking towards the restaurant the “feel” of being somewhere special in the valley was present.

If you followed your nose it would take you along this path and lead you to the doorway to a great dinner.


The decor was warm and inviting featuring natural brick and warm natural woods. When you walk in the entrance you immediately see the bar/lounge on your left along with a great wrap around patio that looked truly inviting.
If you are lucky you will often see Chef Chiarello visiting tables either on the patio or anywhere in the dining room. The beauty of some of the top Napa restaurants is that the creating Chef is still often present. I think is is very important, I realize that the restaurant doesn't run on 1 person, but it definitely runs better when the head chef is still steering the success.
It is one thing to be a celebrity chef, but another level to be a celebrity chef that's first love is still running their restaurant and keeping the original presentation and flavours true to their creation.



We were a table of 5 and wanted to enjoy as many flavors as possible. We also decided to bring a wonderful wine from a boutique winery just down the road. The Napa restaurants work very well if you want to bring your own wine by charging a reasonable corkage fee, that many will wave if you also order a bottle from the restaurant.

First up Appies/ Primi

As always I asked the waiter, “what are the must haves?”

He was happy to oblige…
Green eggs and ham:
Caramelized prosciutto wrapped asparagus, crispy soft cooked egg, asparagus green garlic sauce and Cambazola cheese…



Tuna tataki:


Potato dough Raviolo with brown butter beat vinaigrette,
Candied hazelnuts, beet terra, citrus and fennel


Last appie/primi, Risotto Del Giorno A.Q.


Truly creamy and full of flavour…..

for our Entrée/Secondi
One of the first menu items from the original menu’s and once you’ve tasted it you can definitely see and taste why it is still on the menu without a doubt.
Smoked & Braised short ribs with polenta -speck polpette, espresso aggro dolce glaze, smokey jus


This dish exemplifies the most delectable layers of flavours and fall off the bone tenderness paired perfectly with the polenta-spec polpette (polenta balls) and such a wonderful glaze to dip them in.
This dish is a winner and a must try when, not if you come to Bottega Ristorante.

To accompany our flavour filled entree was preserved Meyer lemon spinach with garlic


And of course the wonderful taste of the Napa Valley…….


All in all a wonderful dinner exceeding expectations of all of our dinner party… Happy smiles all around. When the bill arrived we were surprised by the total amount being $192.00. We did split the “Primi” and the spinach as well as brought our own bottle of wine (but did pay a corkage fee) but felt that compared to may spots in the valley where you can spend much more….. It was a pleasant end to our already great dinner!

click here for a link to Bottega’s web page

Address: 6525 Washington Street
Yountville, CA (Napa Valley)
Phone: 707-945-1050

Chef Michael Chiarello’s Bottega Restaurant in Napa Valley has been named Best Newcomer by Zagat, Top 10 by Forbes, Top 20 by Esquire, and Top 100 Bay Area by Michael Bauer. In his new Bottega Cookbook, Michael stirs up 100 amazing recipes for Southern Italian specialties for the home cook and entertainer to enjoy, cooking as well as eating. It’s rich with more than 120 photographs that convey the Bottega experience in 224 pages of soulful Southern Italian-style flavor – Chef Chiarello at his best! Michael Chiarello’s fans have watched him on Top Chef Masters, the Food Network’s Easy Entertaining, Fine Living, and PBS. He’s an Emmy Award winner and
award-winning author.


You Gotta Try This!

Bottega on Urbanspoon

The 23 Hottest Doughnut Shops in America Right Now – brought to us from

Happy Wednesday Happy Foodie Friends!

The 23 Hottest Doughnut Shops in America Right Now

photo supplied by

Looking for a great donut / doughnut when your travelling the US?
Here is what’s trending across America according to, thank you as always for the trending and hot / heater maps in many foodie categories.

Again my only regret is that this does not include great Canadian donut / doughnut shops and I know we would rank high on these lists….. link for the whole article-click here

Here are 23 of the most buzzed-about specialty doughnut shops across the United States. What follows is a list of spots that have, for the most part, opened over the last twelve months. These include Umami founder Adam Fleischman’s doughnut concept inside a concept (& a Donut in Umamicatessen), two brand new fried-chicken-and-doughnut restaurants in Washington, DC (GBD and Astro Doughnuts) and a second location for Philadelphia’s iconic chicken-and-doughnut restaurant (Federal Donuts). There’s also a scratch-doughnut shop from Portland’s Micah Camden (Blue Star Donuts) and plenty of wild flavors and toppings to go around.

Many thanks to the Eater city editors for their nominations. And please remember, these are ordered geographically and not by any other ranking.

Doughnut Heatmap

1.THE HOLY DONUT Portland has a few solid doughnut options, but The Holy Donut is the newcomer that has gotten a lot of buzz. Even Maine Rep. Chellie Pingree let Tom Colicchio try a doughnut when he was lobbying in DC. These are Maine potato doughnuts and flavors include things like bacon and cheddar stuffed doughnuts, tart cherry and more.
(207) 874-7774

2.UNION SQUARE DONUTS Somerville’s Union Square Donuts is only a few months old and already it has expanded into larger digs to bring even more doughnuts to the people of Boston. The new space reopened on May 3 with delights such as the bourbon salted caramel, maple bacon, chocolate chipotle, orange ginger cream and more.
(617) 702-2446

3.THE GENERAL New York’s EMM Group opened their new Asian restaurant The General earlier this year and, months later, added on a bakery to the front cafe space. The bakery menu includes coffee and “pretzel bombs,” but mostly focuses on cereal-inspired doughnuts such as cinnamon toast, coco puffs and fruity pebbles.
199 BOWERY, NEW YORK, NY 10002
(212) 271-7101

4.FEDERAL DONUTS Mike Solomonov’s Federal Donuts has been inspiring doughnut shops across America for years and just this past fall opened up a second location for its magical combination of fried chicken and doughnuts. (There’s also a new stall at the Phillies ballpark.) Doughnut options include strawberry-lavender, Turkish coffee, milk chocolate-peanut butter, and blueberry muffin.

(267) 687-8258

5.GBD (GOLDEN BROWN DELICIOUS) Short for Golden Brown Delicious, GBD is the new fried-chicken-and-doughnut shop from DC’s popular Neighborhood Restaurant Group. Pastry chef Tiffany MacIsaac is responsible for these doughnuts, which include a grapefruit campari old-fashioned, key lime curd filled brioche a coffee cake doughnut and more. There’s also plenty of fried chicken and booze on hand here.

(202) 524-5210

6.ASTRO DOUGHNUTS & FRIED CHICKEN DC has had a bit of a doughnut boom in recent months and Astro Doughnuts is yet another fried-chicken-and-doughnut-centric shop to open so far in 2013. Pastry chef Jason Gehring is behind the doughnuts on this one, options of which include peanut butter and jelly, creme brulee, pina colada, coconut fudge and more.

1308 G ST NW, WASHINGTON, DC 20004
(202) 809-5565

7.MONUTS DONUTS After finding “a devoted following” at local farmers’ markets, the News Observer reports that Monuts Donuts got a brick-and-mortar location this year. Among the yeast and cake varieties on the menu here are toasted amaretto, blackberry julep, apple cider and cocoa-cinnamon doughnuts.

(919) 449-6786

8.REVOLUTION DOUGHNUTS & COFFEE Revolution Doughnuts opened in spring of 2012 with the help of a Kickstarter project and instantly became Atlanta’s hotspot for a doughnut-and-coffee fix. Revolution offers all kinds of doughnuts, including filled rounds, yeast style, baked cake and cake style with toppings such as salted caramel and buttermilk bar and fillings such as banana cream pie or Nutella cream. They’ve also got vegan and gluten-free offerings.

(678) 927-9920

9.GLAZED GOURMET DOUGHNUTS Though Glazed Gourmet has been open for about a year and a half now, Charleston’s hot doughnut shop started testing late-night hours on Fridays earlier this year. And, per Eater Charleston’s Katie Abbondanza, it’s been going well: doughnuts sell out at Glazed Gourmet no matter the hour. Rotating flavors include raspberry Nutella, lemon old fashioned, Irish car bomb and The Purple Goat, which is a berry goat cheese filled doughnut with a lavender glaze.
(843) 577-5557

10.MOJO DONUTS South Florida — reportedly a little behind in the doughnut craze — got another independent doughnut shop in Mojo Donuts when it opened this past February. Flavors here include Guava n’ Cheese, Red Velvet Heaven, Log Cabin Bacon Bars and all sorts of other varieties of glazes and fillings.

(954) 983-6631

11. FIRECAKES Doughnuts have been a thing in Chicago for some time now and Firecakes is the latest gourmet shop to hit the scene earlier this year from restaurateur Jonathan Fox. Firecakes’ signature doughnut is the yeast Tahitian vanilla glazed, but other options include the lemon verbena meringue, butterscotch praline and more.

(312) 329-6500

12. GLAM DOLL DONUTS Glam Doll Donuts opened earlier this year, “bringing whimsical donuts back” to Minneapolis, according to Eater Minneapolis. And these are whimsical creations indeed, with flavors including a cake donut with peanut butter and sriracha, a fritter with cheese curd and bacon and multiple bacon-topped options.

(612) 345-7064

13.HYPNOTIC DONUTS A little more than a year old, Hypnotic Donuts is still garnering lots of buzz from Dallas locals, including vegans now that it has begun offering a special vegan menu on Mondays and Tuesdays. Flavors include Evil Elvis and Turtle doughnuts, plus the Sopapilla Loren, which is a glazed doughnut with honey drizzle and topped with cinnamon sugar.

(214) 668-6999

14. GOURDOUGH’S PUBLIC HOUSE One of Austin’s many food trucks to go brick-and-mortar, Gourdough’s Public House is a restaurant and bar whose tagline is all about the “Big. Fat. Donuts.” So while, sure, there are salads and barbecue on the menu, you can also get doughnut sandwiches, doughnut burgers, entrees such as chicken fried steak served atop a doughnut and, naturally dessert doughnuts of all kinds from the Squealing Pig to Salty Balls.

(512) 912-9070

15. DIZZY’S DONUTS When Dizzy’s Donuts opened this past fall, it provided Boulder once more with its much-needed specialty doughnut fix. The early word was full of raves for these doughnuts which include peanut butter and chocolate, strawberry cheddar, creme brulee and maple glazed bacon among their options.

(303) 494-5331

16. AMERICA DONUT SHOP The America Restaurant at New York-New York recently added a brand new doughnut shop to its entrance because that’s an excellent way to be greeted in America. This shop offers a whole host of the classic doughnuts, plus options like a bananas Foster-filled doughnut with chocolate icing and topped with nuts or a Candy Cake doughnut with sprinkles and chopped Reese’s Peanut Butter Cups on top.

(702) 740-6451

17. THE PINK BOX DOUGHNUTS People have been losing their minds for Pink Box Doughnuts since they opened in December with a menu full of classics and gourmet doughnuts. The latter include Campfire S’mores, German chocolate cake, devil’s food with toffee topping, and a Fat Elvis with chocolate ganache and banana peanut butter filling.

(702) 478-6475

18. DONUT BAR Donut Bar took San Diego’s Financial District by storm back in March with its $1 doughnut deals and variety of flavors. According to Eater San Diego, there are six standard varieties plus one special creation available at all times, including the likes of a blueberry old-fashioned doughnut with Meyer lemon glaze, a brown butter glazed yeast doughnut, and a bourbon maple glazed doughnut with sea salt.

631 B ST, SAN DIEGO, CA 92101
(310) 625-5571

19. SIDECAR DOUGHNUTS & COFFEE Lines have reportedly been out the door for Costa Mesa’s new specialty doughnut shop Sidecar, which opened in April after functioning as a pop-up last year. Rotating favors include huckleberry, strawberry basil, and banana Nutella. On Fridays, they add some gluten-free doughnuts into the mix.

270 E 17TH ST, COSTA MESA, CA 92627
(949) 887-2910

20. UMAMICATESSEN Yes, LA’s insane new five-restaurants-in-one concept from Umami founder Adam Fleishman includes a doughnut shop amid its deli and bar offerings. Doughnuts at & a Donut are fried to order and include yeast and cake doughnuts topped with yogurt glaze, tres leches, ceylon cinnamon and german chocolate, plus beignets.

(213) 413-8626

21. DOUGHNUT DOLLY Doughnut Dolly opened last summer in Oakland and quickly won the hearts of the Bay Area doughnut faithful. The signature flavor here is the “Naughty Cream,” with creme fraiche vanilla bean cream, plus there’s always a seasonal jam. Rotating flavors include Mexican chocolate, malted coffee cream, bourbon cream and more.

482 49TH ST, STE B, OAKLAND, CA 94609
(510) 338-6738

22. BLUE STAR DONUTS Little Big Burger’s Micah Camden and Katie Poppe opened their own scratch-doughnut spot back in December with all sorts of lavish doughnut options. There’s the brioche doughnut topped with chocolate ganache and devil’s food cake crumbles, old-fashioned buttermilk bars, Valrhona chocolate crunch doughnuts and so much more.

(503) 265-8410

23. TOP POT DOUGHNUTS Though Top Pot has been a Seattle institution for some time now, the doughnut chain is on a major expansion kick and recently opened its first drive-thru location in Issaquah, WA. Top Pot offers all kinds of flavors of all kinds of doughnuts, from old-fashioned to feather boas, plus cake doughnuts in seasonal flavors.

(425) 270-6161
Tried any of the places on the list or feel there are any glaring omissions? You know what to do.


You Gotta Try These!

Winners: 2013 James Beard Restaurant and Chef Awards – brought to us by

Winners: 2013 James Beard Restaurant and Chef Awards brought to us from

Happy Tuesday happy foodie friends…..
Yet another list that I wanted to share with you all……

What a trip it would be to hop on planes, trains and automobiles to try all of these great restaurants….. Dare to dream.
My only wish would be that Canadian Restauranteurs and Chefs were included.
I hope you enjoy……..


Winners: 2013 James Beard Restaurant and Chef Awards
Monday, May 6, 2013, by Hillary Dixler

The James Beard Foundation announced the winners of the 2013 James Beard Foundation Restaurant and Chef Awards tonight, the highest honor for food and beverage professionals (see the list of 2013 finalists and the 2012 winners).

Here are a few of the highlights:

· Outstanding Chef: David Chang, Momofuku Noodle Bar, NYC and Paul Kahan, Blackbird, Chicago
· Outstanding Pastry Chef: Brooks Headley, Del Posto, NYC
· Rising Star Chef: Danny Bowien, Mission Chinese Food, SF and NYC
· Outstanding Restaurateur: Maguy Le Coze, Le Bernardin, NYC
· Best New Restaurant: State Bird Provisions, San Francisco, CA
· Outstanding Restaurant: Blue Hill, NYC
· Outstanding Service: Del Posto, NYC

2013 James Beard Restaurant and Chef Awards
Rising Star Chef of the Year
Danny Bowien, Mission Chinese Food, SF and NYC

Outstanding Bar Program
The Aviary, Chicago

Outstanding Wine, Beer, or Spirits Professional
Merry Edwards, Merry Edwards Winery, Sebastopol, CA

Outstanding Wine Program
Frasca Food and Wine, Boulder

Best Chef: Great Lakes
Stephanie Izard, Girl & the Goat, Chicago

Best Chef: Mid-Atlantic
Johnny Monis, Komi, Washington, D.C.

Best Chef: Midwest
Colby Garrelts, Bluestem, Kansas City, MO

Best Chef: New York City
Wylie Dufresne, WD~50, NYC

Best Chef: Northwest
Gabriel Rucker, Le Pigeon, Portland, OR

Best Chef: West
Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA

Best Chef: Northeast
Melissa Kelly, Primo, Rockland, ME

Best Chef: South
Tory McPhail, Commander’s Palace, New Orleans

Best Chef: Southeast
Joseph Lenn, The Barn at Blackberry Farm, Walland, TN

Best Chef: Southwest
Jennifer Jasinski, Rioja, Denver

Restaurant Design and Graphics: 75 Seats and Under
Isa, Taavo Somer, Brooklyn, NY.

Restaurant Design and Graphics: 76 Seats and Over:
Juvia, Alejandro Barrios Carrero Designs, Miami Beach

2013 Who’s Who Inductees
Zarela Martinez, Michael Mina, Bill Yosses, Eric Asimov, Dorothy Kalins, and Barbara Lynch

Lifetime Achievement Award
Cecilia Chiang (Chef and Restaurateur, San Francisco)

Humanitarian of the Year
Emeril Lagasse (Chef and Restaurateur, New Orleans)

Outstanding Pastry Chef
Brooks Headley, Del Posto, NYC

Best New Restaurant
State Bird Provisions, San Francisco, CA.

Outstanding Service
Del Posto, NYC

Outstanding Restaurateur
Maguy Le Coze, Le Bernardin, NYC

Outstanding Restaurant
Blue Hill, NYC

Winner of Outstanding Chef
David Chang, Momofuku Noodle Bar, NYC
Paul Kahan, Blackbird, Chicago

You Gotta Try these!