2013 Clean Plate Awards
By Restaurant Business Staff on Oct. 14, 2013We've gathered an esteemed panel of industry insiders to name the restaurant dishes they enjoyed most over the last year-the ones that literally made them clean their plates.
Akamaru Modern Ramen
Squab With Ash, Okra, Pudding and Silk
Restaurant: Quince, San Fransisco
Picked by: Charlie Palmer, Charlie Palmer Group, New York City, New York
Squab is one of my favorites. I would probably choose it as my last meal. Quince does an amazing preparation; the breast turns out rosy red and the skin has a delicious dark coating. I’m not sure what it’s dusted with—coffee blended with a spice mix—but it’s memorable.
Whole Rabbit Roulade With Oyster Mushrooms
Restaurant: Range, Washington D.C.
Picked by: Charlie Palmer, Charlie Palmer Group, New York City, New York
This dish really expresses [Chef] Bryan Voltaggio’s impressive technique. The rabbit is boned, and some of its parts, including the liver and kidneys, are made into a farce. The rabbit is rolled around the farce, cooked sous vide and caramelized in a sauté pan. Nothing is tastier than rabbit when it’s done right. I’m incredibly proud of Bryan.
Huckleberry Doughnuts
Restaurant: Sidecar Doughnuts & Coffee, Costa Mesa, Calif.
Picked by: Sam Fox, Fox Restaurant Concepts, Phoenix, Arizona
This tiny, well-designed store sells a homemade huckleberry doughnut that I seek out every time I visit the area. Fresh huckleberries are folded into the batter and it bakes up into a dense, cakelike doughnut. Sidecar frosts it with a creamy, irresistible icing. It’s to die for.
Pork Belly Banh Mi
Restaurant: East Borough, Costa Mesa, Calif.
Picked by: Sam Fox, Fox Restaurant Concepts, Phoenix, Arizona
This very casual, very little Vietnamese spot is located in an “anti-mall” called The CAMP, which doesn’t allow any chain restaurants or stores. There are just 10 items on the menu, including these amazing banh mi. The pork belly is lemongrass-marinated and grilled, then layered with cucumbers, cilantro, jalapeños, pickled daikon and carrots, and served on a fresh-baked baguette. It’s juicy and perfect, especially washed down with their lavender iced tea.
Lamb Chops and Milos Special
Restaurant: East Borough, Costa Mesa, Calif.
Picked by: Sam Fox, Fox Restaurant Concepts, Phoenix, Arizona
Matzo Ball Soup
Restaurant: Bubby's, New York City
Picked by: Sam Fox, Fox Restaurant Concepts, Phoenix, Arizona
Bubby’s is a standout for brunch; lots of energy, good food and drinks. I start with a couple of Bloody Marys; Bubby’s does all its own juicing so the cocktails are really fresh. Then I have the incredible matzo ball soup—an unusual item to serve at brunch, but it really hits the spot. The matzo balls are very fluffy and the chicken broth, rich and delicious.
JW Roasted Chicken
Restaurant: Barbuto, New York City
Picked by: Anne Burrell, Food Network, New York City, New York
The roasted chicken is just so perfectly cooked and delicious. It feels like your stomach’s version of your favorite pair of comfy pajamas.
The Beef and Bone Marrow Pie
Restaurant: Chi Spacca, Las Angeles
Picked by: Anne Burrell, Food Network, New York City, New York
First of all, it is so beautiful. Nancy Silverton’s crust is outstanding and perfectly luscious, plus inside is big meat in a little pie. So, so tasty.
Beef Cheek Ravioli with Crushed Squab Liver and Black Truffles
Restaurant: Babbo, New York City
Picked by: Anne Burrell, Food Network, New York City, New York
This dish is absolutely delightful. I have to go to Babbo just to scratch my itch for this dish. The ingredients are over the top and they complement each other perfectly. This is what you call super sexy!
Tipsy Texan
Restaurant: Franklin BBQ, Austin, Texas
Picked by: Anne Burrell, Food Network, New York City, New York
I am not a super barbecue girl, as I grew up in upstate New York and it wasn’t really part of our culture. But this sandwich is worth the two-hour wait in line. It starts with a layer of purple coleslaw on a white bun, followed by sliced pickles, moist, smoky chunks of beef brisket and sliced sausage. Simply amazing.
Omakase
Restaurant: Hasaki, New York City
Picked by: Shaun Hergatt, Juni, New York City, New York
I come to this East Village hole-in-the-wall every Sunday and the chef cooks just for me. His sushi never disappoints—he has a certain knack with rice. The tuna is especially outstanding. The chef presents three grades of toro, including Bluefin and big eye tuna; some raw, some grilled. All in all, the omakase includes 25 pieces.
Pressed Duck
Restaurant: Daniel, New York City
Picked by: Shaun Hergatt, Juni, New York City, New York
This is one of those mysterious dishes that you just can’t get anywhere else on the planet. Daniel [Boulud] prepares pressed duck classically and offers it only as part of a special tasting. I was fortunate to be part of it—one of the most unique experiences I’ve had as a chef.
Live Spot Prawns
Restaurant: Momoya, New York City
Picked by: Shaun Hergatt, Juni, New York City, New York
These prawns are only available three months out of the year. They come in super-fresh from California—they’re still flipping around in the container when they arrive. The chef prepares them very simply, like nigiri sushi—a small mound of rice with the prawn on top. The freshness, texture and taste make for a very appealing combination.
Margherita Pizza
Restaurant: Innateso Pizzabar Casano, New York City
Picked by: Shaun Hergatt, Juni, New York City, New York
The pizza here is always fresh and always consistent. They use good-quality ingredients and bake the pizzas in a wood-fired oven. Plus it’s right across the street from my apartment and they deliver!
Crispy Vegetable Spring Rolls with Mint and Lettuce
Restaurant: Nha Trang, New York City
Picked by: Shaun Hergatt, Juni, New York City, New York
These crispy spring rolls are designed to be wrapped in lettuce leaves with fresh mint and cilantro. The wrapper is very different; the pastry is blistered slightly, and the texture is really appealing.
Lobster Bisque With Crispy Lobster Wontons and Cognac Crème Fraîche
Restaurant: Muse by Jonathan Cartwright, The Vanderbilt Grace, New Port, R.I.
Picked by: Brian Malarkey, Searsucker, Herringbone, Gabardine and Campine, San Diego, Calif.
Chef Jonathan Cartwright is known for his lobster dishes, so you can’t go wrong when ordering anything with lobster at Muse. One of my favorites is the Lobster Bisque—a savory appetizer that is smooth and creamy with a crispy lobster wonton that completes the dish. I enjoyed the presentation too, where the servers pour the bisque over the wonton.
Grass-fed Beef Tartare With Mustard and Quail Egg
Restaurant: Avant, Rancho Bernardo Inn, San Diego
Picked by: Brian Malarkey, Searsucker, Herringbone, Gabardine and Campine, San Diego, Calif.
Avant just opened, replacing the 44-year-old El Bizcocho restaurant. It’s a cool new spot northeast of downtown San Diego. The Grass-fed Beef Tartare is an awesome starter. It comes with Chef Nic Bour’s housemade mustard and topped with a quail egg.
Cactus and Zucchini Flower Taco
Restaurant: Puesto, La Jolla, Calif.
Picked by: Brian Malarkey, Searsucker, Herringbone, Gabardine and Campine, San Diego, Calif.
One of my favorite tacos in the San Diego area. Puesto is located a couple blocks away from [my restaurant] Herringbone. They take melted cheese and crisp it up on the griddle and wrap it around a taco filling of zucchini flowers and cactus. Try it topped with their pistachio salsa with roasted jalapeños. They also serve a great frozen horchata.
Hot Pastrami Bruxie
Restaurant: Bruxie, Huntington, Calif.
Picked by: Darren Tristano, Technomic, Chicago, IL
Boar’s Head pastrami with Gruyere cheese, cider slaw, spicy brown mustard and half-sour pickles. Not exactly what you would expect to find in southern California. Even more unique and innovative is that the sandwich is served on a gourmet Belgian waffle. At Bruxie, the biggest challenge is choosing whether to get a sweet or savory sandwich. Get there early before the lines form.
Kobe Style Yakiniku Set
Restaurant: Gyu-Kaku, New York City
Picked by: Darren Tristano, Technomic, Chicago, IL
This lunch set includes two selected Kobe beef cuts from the black Tajima-ushi strain of Wagyu cattle raised according to strict tradition in Hyogo Prefecture, Japan. This tender and well-marbled dish provides great flavor and the opportunity to cook it to your liking on the tabletop grill.
Buffalo Chicken Flatbread
Restaurant: Coopers Hawk Winery & Restaurant, Arlington Heights, IL
Picked by: Darren Tristano, Technomic, Chicago, IL
Rotisserie chicken tossed in buffalo sauce with mozzarella cheese, red onion and crumbled blue cheese is a great example of why flatbreads are trending. With my favorite glass of Rob Warren’s award-winning wine in one hand, the buffalo chicken flatbread is a great warm-up starter to meals at Cooper’s Hawk Winery.
Oysters on the Half Shell
Restaurant: Aquagrill, New York City
Picked by: François Payard, FP Patisserie, Francois Payard Bakery and Payard, New York City, New York, Las Vegas, Nevada
They serve about 16 different oysters on any given night. It’s very rare to have such a large selection, and that means a large turnover and very fresh oysters. I like to sit at the bar and order a variety, washed down with an IPA. Beer goes great with oysters.
Pork Four Ways
Restaurant: Blue Hills at Stone Barn, Pocantico Hills, N.Y.
Picked by: François Payard, FP Patisserie, Francois Payard Bakery and Payard, New York City, New York, Las Vegas, Nevada
At Blue Hill, they raise the animals and grow vegetables right on the property. I took my wife here as a special treat to visit the barns before dinner—she’s a vegetarian and animal lover. She ordered the vegetable tasting menu, but I went for the pork. It’s served in four very different preparations, some long cooking and some short, all on one plate. It includes a luscious pork belly and pork cheek. Blue Hill at Stone Barns is more than a restaurant—it’s an experience.
T-bone Steak
Restaurant: TBar, New York City
Picked by: François Payard, FP Patisserie, Francois Payard Bakery and Payard, New York City, New York, Las Vegas, Nevada
I like a good steak, but I like it with somewhat refined service. I don’t like it when the waiter drops the plate on the table. The steaks here are from Debragga, and the T-bone comes with a large choice of sides, such as sautéed spinach and macaroni and cheese.
Hamburger
Restaurant: J.G. Melon, New York City
Picked by: François Payard, FP Patisserie, Francois Payard Bakery and Payard, New York City, New York, Las Vegas, Nevada
Melon’s is right near my uptown patisserie, and I like to stop by for their burger. It’s very simple, no special blend of beef, just an old school burger. I order it plain and add just a little ketchup.
Roberta's
Restaurant: Roberta's, Brooklyn, N.Y.
Picked by: François Payard, FP Patisserie, Francois Payard Bakery and Payard, New York City, New York, Las Vegas, Nevada
Melon’s is right near my uptown patisserie, and I like to stop by for their burger. It’s very simple, no special blend of beef, just an old school burger. I order it plain and add just a little ketchup.
Sautéed Calamari Korean-style
Restaurant: Sushi Sasa, Denver
Picked by: Jennifer Jasinski, Rioja, Bistro Vendôme and Euclid Hall Bar and Kitchen, Denver, Colorado
Melon’s is right near my uptown patisserie, and I like to stop by for their burger. It’s very simple, no special blend of beef, just an old school burger. I order it plain and add just a little ketchup.
Carnitas Dinner
Restaurant: El Paraiso, Denver
Picked by: Jennifer Jasinski, Rioja, Bistro Vendôme and Euclid Hall Bar and Kitchen, Denver, Colorado
El Paraiso is a family Mexican restaurant on the north side of town. On the weekends they make carnitas that will make you swoon. I crave these with their freshly made corn tortillas. They also have these mixed grills (parrilladas) that can easily feed four people; they include chorizo, pork chops, rellenos and more. Wash it all down with a few margaritas!
Sidecar
Restaurant: Williams & Graham, Denver
Picked by: Jennifer Jasinski, Rioja, Bistro Vendôme and Euclid Hall Bar and Kitchen, Denver, Colorado
This place has a cool vibe and super-knowledgeable bartenders. It’s my choice for exquisite handmade cocktails. I especially love the sidecar.
Red Kuri Squash Vadouvan
Restaurant: The Squeaky Bean, Denver
Picked by: Jennifer Jasinski, Rioja, Bistro Vendôme and Euclid Hall Bar and Kitchen, Denver, Colorado
The Red Kuri Squash Vadouvan with pine syrup, pears and warm milk broth warms my soul. The dish has so many layers of flavors and is so unique. A cool tip: I like to sit at the chef’s counter. You can always sneak in without a reservation and get the best seat in the house.
Marinated Grilled Octopus
Restaurant: Mandolin Aegean Bistro, Miami
Picked by: Marc Murphy, Landmarc, Ditch Plains and Kingside, New York City, New York
This [place] is a hidden gem. The menu is designed using fresh herbs, local fish and simple ingredients. I love to get a lot of mezes to share, but my all-time favorite is Marinated Grilled Octopus. It’s charred to perfection and absolutely delicious.
JW Roasted Chicken
Restaurant: Barbuto, New York City
Picked by: Marc Murphy, Landmarc, Ditch Plains and Kingside, New York City, New York
The chicken by Jonathan Waxman is famous for a reason. Roasted to perfection, it’s topped with fresh salsa verde that launches the dish into another sphere altogether. It’s simply the best.
Salumi and Funghi Pizza
Restaurant: Flour + Water, San Fransisco
Picked by: Marc Murphy, Landmarc, Ditch Plains and Kingside, New York City, New York
I went to San Francisco for the first time this spring, and this was one of my first stops. It’s a classic, thin-crust Neapolitan-style pizza. I really love the flavors of prosciutto, pecorino and stracciatella. It’s the perfect combination of cheesy and salty.
Bucatini
Restaurant: Cafe Spiaggia, Chicago
Picked by: Marc Murphy, Landmarc, Ditch Plains and Kingside, New York City, New York
Tony Mantuano does Italian right and his bucatini is no exception. Guanciale, San Marzano tomatoes, pecorino romano, basil and Calabrian peppers tossed with imported Italian pasta equals heaven. It’s one of those dishes you eat and right after think, “OK, I can die happy.”
Fricassée of Escargot
Restaurant: Fricassee French Bistro, Montclair, N.J.
Picked by: Marc Murphy, Landmarc, Ditch Plains and Kingside, New York City, New York
This is a wonderful, neighborhood French bistro. The buttery puff pastry enhances the flavors of the escargot. It’s a great modern twist on a French classic.
Scallops
Restaurant: Alinea, Chicago
Picked by: Jeff Tunks, Passion Food Hospitality, Washington, D.C.
Scallops, acting like Agedashi tofu. It’s my old dog/new school dish. I have to admit, it was damn good and, as we all know, it is always about the broth.
Lamb Burger
Restaurant: The Breslin Bar & Dining Room, Ace Hotel, New York City
Picked by: Jeff Tunks, Passion Food Hospitality, Washington, D.C.
This is my go-to spot any time I’m near the Big Apple. It’s amazing how just three simple ingredients—lamb, feta and bread—can taste so good. For The Breslin, it really comes down to quality of ingredients and their exert preparation.
Sea Urchin Clásico
Restaurant: La Mar Cebicheria Peruan, Lima, Peru
Picked by: Jeff Tunks, Passion Food Hospitality, Washington, D.C.
Amazing, and probably best described as hedonistic. This dish is briny-creamy bliss in a Martini glass. Sex in the City!
Birrieria
Restaurant: Birrieria Zaragoza, Chicago
Picked by: Jeff Tunks, Passion Food Hospitality, Washington, D.C.
Our first stop in Chicago when we were researching our newest restaurant Fuego Cocina y Tequileria was at Birrieria Zaragoza. One name, one dish: the Birrieria or Jalisco-style slow roasted goat. Goat is the most consumed but underrated protein in the world. Now this place is my last stop on my way out.
Veal Meatballs
Restaurant: Birrieria Zaragoza, Chicago
Picked by: Alexandra Guarnaschelli, The Butter Group, New York City, New York
The ricotta cheese in these meatballs makes them rich without being heavy. They are coated in a fresh and richly flavored tomato sauce that provides a great burst of acidity. They taste nothing like my grandmother made, and yet they are just like “grandma” made.
Lobster Roll
Restaurant: Hinoki & The Bird, Los Angeles
Picked by: Alexandra Guarnaschelli, The Butter Group, New York City, New York
This lobster roll is unusual because it comes on a bun made with charcoal powder. It tastes like grilled sweet potato skin. The filling is light—chunks of fresh lobster with just the right amount of mayonnaise and lemon. The combination of char and sweetness is sublime.
Poblano Tacos
Restaurant: Escuela Taqueria, Los Angeles
Picked by: Alexandra Guarnaschelli, The Butter Group, New York City, New York
The poblano peppers are grilled for just a few minutes so some of the pleasant raw crispness of the chili mixes with the grill flavors. Melted cheese is poured over the chilies and everything is served in a soft tortilla—a belly-warming dish.
Strawberry Rhubarb Pie
Restaurant: The Lobster Roll (A.K.A. "Lunch"), Amagansett, N.Y.
Picked by: Alexandra Guarnaschelli, The Butter Group, New York City, New York
The homemade strawberry rhubarb pie is my favorite. The rhubarb is tangy and never overcooked, but the strawberries play a larger part in the filling and have a well-balanced mix of sweetness and acidity.
Double Double Animal
Restaurant: In-N-Out Burger, Los Angeles
Picked by: Alexandra Guarnaschelli, The Butter Group, New York City, New York
While I am not a parking lot eater, I will land in Los Angeles and head straight to the In-N-Out by LAX. This burger has yet to disappoint.
Margherita Pizza
Restaurant: Motorina, New York City
Picked by: John Meadow, LDV Hospitality, New York City, New York, Miami
It was hand’s down the most authentically Neapolitan-style pizza and really the best pizza I’ve eaten in the U.S.
Crudo Tasting
Restaurant: Esca, New York City
Picked by: John Meadow, LDV Hospitality, New York City, New York, Miami
You get six samplings of the freshest seafood, both local and imported, by extraordinary chef David Pasternak. The crudo comes with the chef’s precise pairing of the perfect complementary olive oil, sea salts and unique accompaniments. This is umami at its very finest.
Lengua Taco & Juevos Rancheros
Restaurant: Sunday Farmer's Market, Campbell, Calif
Picked by: John Meadow, LDV Hospitality, New York City, New York, Miami
You get six samplings of the freshest seafood, both local and imported, by extraordinary chef David Pasternak. The crudo comes with the chef’s precise pairing of the perfect complementary olive oil, sea salts and unique accompaniments. This is umami at its very finest.
Kurobuta Kakuni
Restaurant: En Japenese Brasserie, New York City
Picked by: John Meadow, LDV Hospitality, New York City, New York, Miami
The pork belly paired with a side dish of housemade tofu was the most authentic Japanese dish I have ever had outside of Japan.
Housemade Curried Mozzarella
Restaurant: Tony Boloney's, Atlantic City, N.J.
Picked by: John Meadow, LDV Hospitality, New York City, New York, Miami
I was so shocked by the balance of flavor of this dish that in spite of my general disinterest in turmeric, I was truly blown away.
Lobster Roll
Restaurant: Tidal Falls Lobster Pound, Hancock Maine
Picked by: John Meadow, LDV Hospitality, New York City, New York, Miami
The best lobster roll I’ve ever had with fresh corn and homemade blueberry pie.
Guacamole
Restaurant: Rocco's Tacos, Fort Lauderdale, FL
Picked by: Thomas Connell, Fontainebleau Miami Beach, Miami Beach, FL
I’m from L.A. originally and at my first restaurant job, we always had guacamole as part of the staff meal. The Mexican cooks made it fresh, with lime and chilies. That’s the way they serve it at Rocco’s … it’s very citrusy and made tableside with fresh avocados and chilies. Just like the guacamole I remember from L.A.
Wood-fired Lamb
Restaurant: El Asador De Aranda, Barcelona, Spain
Picked by: Thomas Connell, Fontainebleau Miami Beach, Miami Beach, FL
I lived and worked in Barcelona for six years and visited this restaurant as often as possible. The rustic dish starts with young lamb that’s confitted and marinated, then cooked in a wood-fired oven. We order it for the table along with an assortment of tapas.
Broccoli Soup
Restaurant: The Cheese Course, Weston, FL
Picked by: Thomas Connell, Fontainebleau Miami Beach, Miami Beach, FL
My family and I go here after church on Sunday. The soup makes you feel really good when you eat it—lots of white cheddar, vibrant, fresh broccoli purée and tasty broth. It was one of the first things I made as a culinary student, and I still love it.
Arugula Pizza
Restaurant: Anthony's Coal Fired Pizza, Fort Lauderdale, FL
Picked by: Thomas Connell, Fontainebleau Miami Beach, Miami Beach, FL
This pizza has a very thin crust—almost like a flatbread—that’s cooked on a stone in a wood-fired oven. The crust has a nice char and crispness. It’s baked with fresh crushed tomatoes, olive oil and shaved Parmesan. Fresh arugula is added after it comes out of the oven. Simple ingredients, done right, that speak for themselves.
Salad of Compressed Melon and Fig, Werp Greens, Feta and Roasted Pine Nuts
Restaurant: Longman & Eagle, Chicago
Picked by: Robert St. John, New South Restaurant Group, Hattiesburg, Mississippi
I could have picked any of the six courses I ate in this dive bar with a Michelin star, but this salad stood out the most. The name of the dish may sound complex but the preparation was simple, fresh and lively.
Hamburger
Restaurant: Au Cheval, Chicago
Picked by: Robert St. Johnl, New South Restaurant Group, Hattiesburg, Missippi
Possibly the best hamburger I have ever eaten. Period. I am a huge fan of Brendon Sodikoff and everything he is doing in Chicago. He is on fire.
Salt and Pepper Squid
Restaurant: R&G Lounge, San Francisco
Picked by: Robert St. Johnl, New South Restaurant Group, Hattiesburg, Missippi
I ordered one as an appetizer and then cancelled my entrée and ordered it again (and considered another for dessert). This squid is just that good.
Buttermilk Fried Chicken
Restaurant: Ad Hoc, Yountville, Calif.
Picked by: Robert St. Johnl, New South Restaurant Group, Hattiesburg, Missippi
When one leaves his fried-chicken fate in the gifted hands of Thomas Keller, everything will always turn out for the best.
Milk & Honey
Restaurant: The Nomad, New York City
Picked by: Sam Borgese, Max Brenner International, New York City, N.Y.
This has all the elements of a wonderful dessert—creaminess, crunch and the right amount of sweetness. Buttery shortbread is topped by ice cream and crisp honey brittle. The perfect way to end a meal prepared by talented chef Daniel Humm.
Stuffed Sea Bass
Restaurant: Herbet Samuel, Tel Aviv, Israel
Picked by: Sam Borgese, Max Brenner International, New York City, N.Y.
The chef here earned a Michelin star and my favorite dish of his is the sea bass. He overstuffs the whole fish with fish mixed with other ingredients, then closes it up, sprinkles it with sea salt and bakes it. The server cracks it open with the back of a spoon. It’s incredibly visual and delicious.
Caviar With Buckwheat Pancakes
Restaurant: Cafe Pushkin, Moscow
Picked by: Sam Borgese, Max Brenner International, New York City, N.Y.
Since buckwheat is seasonal in the spring, that’s the best time to order the blinis. The presentation is so impressive—they give you chopped hard-cooked egg, onions and caviar to sprinkle on top of the silver dollar-sized pancakes and a bottle of vodka called Beluga that’s sealed with wax. You have to break the seal with a hammer to decant it. Vodka, caviar and blinis—it’s now a tradition whenever I visit Moscow.
Sheep’s Milk Ricotta
Restaurant: Locanda Verde, New York City
Picked by: Sam Borgese, Max Brenner International, New York City, N.Y.
I became addicted to Locanda Verde’s Sheep’s Milk Ricotta with truffle honey and burnt orange toast for breakfast. They serve Sardinian sheep’s milk cheese with toasted Italian bread that actually looks orange, but it’s more about the color orange than the flavor.
Katz’s Pastrami Egg Roll
Restaurant: Red Farm, New York City
Picked by: Sam Borgese, Max Brenner International, New York City, N.Y.
Best example of Asian-Jewish fusion. Peppered pastrami from the famed NYC Katz’s Delicatessen is wrapped in a thin egg roll crust and served with homemade Dijon mustard. You can’t go wrong with this egg roll.