2014 Clean Plate Awards

The panel of restaurant industry pros that judged this year’s Clean Plate Awards eat for a living. They patronize places as diverse as food trucks, airport kiosks, burger and taco joints, neighborhood ethnic restaurants and four-star dining destinations. Although these judges work in different segments of the industry and have unique palates, some of their favorite dishes shared similar threads. They singled out more vegetable preps this year than in the past. Raw seafood, roast duck and comforting one-pot meals, including ramen and chicken and dumplings, also emerged as top picks. Want to see what else is trending? Then turn the page to meet our judges and see what they selected. 

Restaurant: Yusho, Chicago

Picked by: Homaro Cantu, executive chef-partner, Owner, moto Restaurant, Berrista Coffee and Cantu Designs, Chicago, Illinois

At this Japanese street-food restaurant, Yusho owner and executive chef (and Charlie Trotter alum) Mattias Merges “has turned this ramen idea into a fun, collaborative effort among chefs. And it’s delicious.”

Restaurant: Sun Wah BBQ, Chicago

Picked by: Homaro Cantu, executive chef-partner, Owner, moto Restaurant, Berrista Coffee and Cantu Designs, Chicago, Illinois

Cantu says Sun Wah BBQ puts much effort into its duck feast. As a result, “it’s hands-down the best duck in the country. Nobody does what they are doing.”

Restaurant: Freddy's Pizza, Cicero, IL

Picked by: Homaro Cantu, executive chef-partner, Owner, moto Restaurant, Berrista Coffee and Cantu Designs, Chicago, Illinois

Freddy's Pizza, located just outside of Chicago, is known just as much for its Italian-inspired cured meats and cheeses as it is for pizza. Why? "Because it's artisanal and handmade," says Cantu.

Restaurant: Momotaro, Chicago

Picked by: Stephanie Izard, Co-owner and executive chef Girl & The Goat and Little Goat Diner Chicago, Illinois

To create its Aji Yakusugi, Momotaro uses 100-year-old cypress wood from Japan that it heats inside a clam shell. That is then used to cook the mackerel, imparting the wood’s smoky flavor into the fish, says Izard.

Restaurant: Decoy, New York City

Picked by: Stephanie Izard, Co-owner and executive chef Girl & The Goat and Little Goat Diner Chicago, Illinois

From the duck-theme art inside to the neon duck signage outside, Decoy—the lower level of RedFarm restaurant—is all about doing duck well. “It’s one of the most delicious Peking ducks I’ve ever had.” And others agree; it was ranked the top Peking duck in New York City by GQ magazine this year.

Restaurant: Qui, Austin, Texas

Picked by: Stephanie Izard, Co-owner and executive chef Girl & The Goat and Little Goat Diner Chicago, Illinois

Fellow Top Chef contestant Paul Qui has “amazing hamachi crudo” on his menu. “It’s served with coconut milk, olive oil, pickled onions and mint.”

Restaurant: Zuma at Epic Hotel, Miami

Picked by: José Andrés, Chef-partner ThinkFoodGroup (The Bazaar, minibar, Jaleo) Washington, District Of Columbia

“Everything on Chef Becker’s menu is amazing—the sushi, sea bass sashimi, toro roll, spicy beef tenderloin. I couldn’t tell you which is my favorite.”

Restaurant: Bar Tartine, San Francisco

Picked by: José Andrés, Chef-partner ThinkFoodGroup (The Bazaar, minibar, Jaleo) Washington, District Of Columbia

“This dish really wowed me with the combination of textures and flavors. It was astonishing.”

Restaurant: Rappahannock Oyster Co., Washington, D.C.

Picked by: José Andrés, Chef-partner ThinkFoodGroup (The Bazaar, minibar, Jaleo) Washington, District Of Columbia

“I love these pristine, natural terroir oysters because ... well, because sometimes life is simple.” 

Restaurant: La Guerrerense, Ensenada, Mexico

Picked by: José Andrés, Chef-partner ThinkFoodGroup (The Bazaar, minibar, Jaleo) Washington, District Of Columbia

Sea Urchin Tostada from La Guerrerense in Ensenada, Mexico.  Sabina Bandera has this really amazing seafood street cart just south of the border with the most amazing ceviches.  You can tell that the product is freshly caught and the flavors were amazing. She also makes over a dozen salsas using ingredients from her own garden.  This food is as fresh as it gets.

Restaurant: Hotel Caesar's, Tijuana, Mexico

Picked by: José Andrés, Chef-partner ThinkFoodGroup (The Bazaar, minibar, Jaleo) Washington, District Of Columbia

Sope de tuetano from Caesars Hotel in Tijuana.  I was really impressed with this sophisticated antojito.  Chef Javier Pascencia joined a roasted bone marrow with a Mexican sope and the combination turned out to be phenomenal.

Restaurant: Cosme, New York City

Picked by: Nate Appleman, Culinary Manager Chipotle Mexican Grill San Diego, California

“The single best tortilla that has ever crossed my lips. The humblest of ingredients elevated to the highest level.”

Restaurant: Meadowood, St. Helena, Calif.

Picked by: Nate Appleman, Culinary Manager Chipotle Mexican Grill San Diego, California

“Chef Kostow makes radicchio taste just like aged ham. Pure genius.”

Restaurant: Eisenberg’s Sandwich Shop, New York City

Picked by: Nate Appleman, Culinary Manager Chipotle Mexican Grill San Diego, California

At this classic New York institution, this sandwich is “no frills; just delicious.”

Restaurant: Au Pied de Cochon, Quebec

Picked by: Nate Appleman, Culinary Manager Chipotle Mexican Grill San Diego, California

Everything about this meal was over the top, but it was the simplest of dishes that stood out the most.

Restaurant: Nahm Restaurant, Bangkok

Picked by: Nate Appleman, Culinary Manager Chipotle Mexican Grill San Diego, California

This is my favorite restaurant in the world. The rice is perfectly sweet and salty and paired with one of the funkiest of flavors—durian. Perfection.

Restaurant: Yam'Tcha, Paris

Picked by: Nate Appleman, Culinary Manager Chipotle Mexican Grill San Diego, California

This was a lesson in discipline and simplicity. Three ingredients that were prepared with such skill, it blew my mind.

Restaurant: Matsuhisa, Los Angeles

Picked by: Emeril Lagasse, Chef-owner Emeril’s, NOLA and Emeril’s Delmonico New Orleans, Louisiana

“This sashimi requires the freshest fish available, and Nobu never disappoints. The rocato chili paste pairs perfectly with the lightness of the fish and the cilantro pulls all the flavors together.”

Restaurant: SD26, New York City

Picked by: Emeril Lagasse, Chef-owner Emeril’s, NOLA and Emeril’s Delmonico New Orleans, Louisiana

“Every bite of this soft egg-filled ravioli leaves you wanting more. The yolk creates a flavorful sauce that perfectly marries with the truffle butter.” 

Restaurant: Freds at Barneys, New York City 

Picked by: Emeril Lagasse, Chef-owner Emeril’s, NOLA and Emeril’s Delmonico New Orleans, Louisiana

“A family-favorite pizza. The secret is the ground hot and sweet sausage—the texture and flavor are spot on.”

Restaurant: La Nacional, New York City

Picked by: Emeril Lagasse, Chef-owner Emeril’s, NOLA and Emeril’s Delmonico New Orleans, Louisiana

This is not an easy dish to do authentically and these guys nail it every time; I feel like I'm in Spain Save room for the crispy rice at the bottom of the pan known as Soccarat in Spain. Trust me, it's the best part.

Restaurant: Superba Snack Bar, Venice, Calif.

Picked by: Greg Dollarhyde, Veggie Grill, Santa Monica, Calif., and executive chairman, Zoës Kitchen, Plano, Texas

Served with olive and raisin pistou and almond hummus, it’s a great example of “vegetables commanding the center of your plate.”

Restaurant: Bottega Louie, Los Angeles

Picked by: Greg Dollarhyde, Veggie Grill, Santa Monica, Calif., and executive chairman, Zoës Kitchen, Plano, Texas

“These $13 fries are to die for,” says Dollarhyde of the small-plates item on the extensive menu at L.A.’s most photogenic restaurant, according to Yelp reviewers.

Restaurant: Nobu Malibu, Malibu, Calif.

Picked by: Greg Dollarhyde, Veggie Grill, Santa Monica, Calif., and executive chairman, Zoës Kitchen, Plano, Texas

A rare treat, but so well handled, and it just melts in your mouth.

Restaurant: Shake Shack at JFK Airport, New York City

Picked by: Kerry Diamond, Editor-in-chief, Yahoo! Food and owner, Wilma Jean, Nightingale 9 and Canteen, Brooklyn, N.Y.

“We got stuck in the airport for eight hours and thank God for Shake Shack. I think we had at least three different meals there, [including] a sandwich, a burger and ice cream.”

Restaurant: Lantern, Chapel Hill, N.C.

Picked by: Kerry Diamond, Editor-in-chief, Yahoo! Food and owner, Wilma Jean, Nightingale 9 and Canteen, Brooklyn, N.Y.

At Lantern, Andrea Reusing’s doing Asian-inspired American cuisine. “The coconut rose water cake was the standout. It is transcendent.”

Restaurant: Napolese, Indianapolis

Picked by: Kerry Diamond, Editor-in-chief, Yahoo! Food and owner, Wilma Jean, Nightingale 9 and Canteen, Brooklyn, N.Y.

“I’ve been blown away by how the food scene in Indianapolis has exploded and Martha Hoover [of Napolese] gets a lot of credit for [pushing it forward]. I had a great pizza and salad with corn and beautiful greens.”

Restaurant: Reserve Wine & Food, Grand Rapids, Mich.

Picked by: Carla Hall, Co-host, ABC’s “The Chew” and owner, upcoming Carla Hall’s Southern Kitchen, New York City

This “light and fluffy” dish, which features buttermilk-poached chicken, has a lot going for it, Hall says. “The chicken was perfect, and the fresh green vegetables in a clarified broth were amazing.”

Restaurant: Gjelina Take Away, Long Beach, Calif.

Picked by: Carla Hall, Co-host, ABC’s “The Chew” and owner, upcoming Carla Hall’s Southern Kitchen, New York City

Described as “so delicious,” Hall breaks down the dish by saying the meatloaf was tender and flavorful, paired with a brioche that “was perfect.”

Restaurant: Sweet Cheeks Q, Boston

Picked by: Carla Hall, Co-host, ABC’s “The Chew” and owner, upcoming Carla Hall’s Southern Kitchen, New York City

“Usually when I have a biscuit that good outside of the South, I am surprised.” These light-texture biscuits come by the bucket (four for $10).  “The fried chicken [from Sweet Cheeks] was done perfectly, too.”

Restaurant: Lula Cafe, Chicago

Picked by: Beverly Kim, Chef-owner Parachute Chicago, Illinois

The fresh pasta folded over  the filling “reminds me of an Asian potsticker, but its not fried, so it turns out softer. It comes across as simple but the flavors are very complex.”

Restaurant: Dove’s Luncheonette, Chicago

Picked by: Beverly Kim, Chef-owner Parachute Chicago, Illinois

They give you a big bowl of pozole for $11 “at this fun, laid-back place. The pozole has lots of deep flavors and is very comforting.”

Restaurant: Ban Po Jung, Chicago

Picked by: Beverly Kim, Chef-owner Parachute Chicago, Illinois

This is a tiny, mom-and-pop Korean restaurant “that serves excellent food. When I’m craving something authentic, I go here.” Bokkum, a pork and kimchee stir-fry, is “a satisfying and filling plate of food.”

Restaurant: Fat Rice, Chicago

Picked by: Beverly Kim, Chef-owner Parachute Chicago, Illinois

“I ordered this as more of a snack to go with the rest of my brunch. The flaky pastry and smooth egg custard complement each other beautifully.”

Restaurant: Xiao Bao Biscuit, Charleston, S.C.

Picked by: Jimmy Bannos Jr., Chef-owner The Purple Pig Chicago, Illinois

“This was a cross between a soup and a stew with Sichuan peppercorns to heat it up. I liked that it was very hot and spicy. You wouldn’t expect a Southeast Asian restaurant in Charleston, but this one is very popular and really good.”

Restaurant: Eleven Madison Park, New York City

Picked by: Jimmy Bannos Jr., Chef-owner The Purple Pig Chicago, Illinois

“One of the best meals of my life. The beef course is a playful take on the pastrami sandwich, served along with a housemade soda.”

Restaurant: Le Pigeon, Portland, Ore.

Picked by: Jimmy Bannos Jr., Chef-owner The Purple Pig Chicago, Illinois

“The way this read on the menu, I just had to order it [as a starter]. It sounded so interesting and didn’t disappoint. The savory pie was not only interesting, it was fantastic and delicious.”

Restaurant: Elizabeth Restaurant, Chicago

Picked by: Maeve Webster, Senior Director Datassential Chicago, Illinois

“Chef Illiana Regan’s menu alternates between complex, innovative dishes that offer multiple surprises and simpler courses that let the star ingredient shine, which is the case with her hen-of-the-woods mushrooms coated in a fine breading of acorns. It’s so decadent that you would almost swear off fried chicken for them.”

Restaurant: The Radler, Chicago

Picked by: Maeve Webster, Senior Director Datassential Chicago, Illinois

“Honestly, anyone who thinks they don’t like Brussels sprouts needs to try this dish. The intense prep brings out their fantastic nutty flavor.”

Restaurant: Parachute, Chicago

Picked by: Maeve Webster, Senior Director Datassential Chicago, Illinois

“A fantastic job of making blood pudding beautiful and appealing, which is no small task. I’m Irish and love it, but others can’t get past its apperance and texture.”.

Restaurant: Wafels & Dinges, New York City

Picked by: Kat Cole, President, Cinnabon, Atlanta, and incoming chair, Women’s Foodservice Forum

“Dinges is Belgian for ‘topping’ and the mini wafels adapt to many of the toppings served from both the Wafels & Dinges food truck or the kiosk. My favorite is the combination of bananas, Nutella and whipped cream.” 

Restaurant: Dutch Monkey Doughnuts, Cumming, Ga.

Picked by: Kat Cole, President, Cinnabon, Atlanta, and incoming chair, Women’s Foodservice Forum

“When I’m feeling indulgent, I treat myself to the maple-bacon doughnut at this one-off concept near my home base. It’s incredible, and that’s saying a lot coming from the head of Cinnabon.”

Restaurant: Barcelona Wine Bar & Restaurant, Atlanta

Picked by: Kat Cole, President, Cinnabon, Atlanta, and incoming chair, Women’s Foodservice Forum

Here’s an example of an all-vegetable tapa that is warm, comforting and delicious. “The cumin and roasted garlic really tie together the ingredients.”

Restaurant: Quality Meats, New York City

Picked by: Kat Cole, President, Cinnabon, Atlanta, and incoming chair, Women’s Foodservice Forum

“This is one of my go-to spots for steak—the filet is beautifully prepared. But I also go here for the crock of salted butter and fresh bread put on every table.”