2015 Clean Plate Awards
By Restaurant Business Staff on Jun. 27, 2015In the eight years since Restaurant Business has published our annual Clean Plate Awards issue, about 100 notable chefs, restaurateurs and industry folks have acted as judges. This year, our ninth panel of judges selects their favorites—those restaurant dishes that literally made them clean their plates. They ate locally and globally, enjoying meals right in their hometowns and during their travels around the country and the world. Among their top choices were expert renditions of comfort classics, such as pizza, doughnuts and fried chicken. Also on several lists were regional and ethnic sandwiches, Asian-style seafood preps and platters of shareables. Read on to see what dishes made the cut for “best of the best” in 2015. For more picks, go to restaurantbusinessonline.com/clean-plate.
Berkshire Pig Head Carnitas
Restaurant: CBD Provisions, Dallas
Picked by: Stan Frankenthaler, Chief Officer for Beer, Brewing, Menu and Supply Gordon Biersch, Denver, Colorado
“I’m a fan of communal dining and believe we will see more shareable apps and entrees being offered in the years to come. At CBD I had the pleasure of sharing with a group of brewers and chefs a slow-roasted split pig’s head and all the fixins’ for make-your-own tacos. It was an amazing dish and dining experience.”
Roasted Marrow Bones
Restaurant: Brasserie Ten Ten, Boulder, Colo.
Picked by: Stan Frankenthaler, Chief Officer for Beer, Brewing, Menu and Supply Gordon Biersch, Denver, Colorado
When Frankenthaler was chef at Salamander Restaurant in Cambridge, Mass., wood-roasted marrow bones were a specialty. “I had not again enjoyed such a savory, well-executed version of this bistro classic until dining at Brasserie Ten Ten.”
Seared diver scallops
Restaurant: Yusho, Chicago
Picked by: Fabio Viviani, Executive Chef and Partner Siena Tavern and Bar Siena Chicago, Illinois
“The ability to take such a simple and delicate fish and create so much flavor, I love. [Stephanie Izard] takes a dish that is normally on the savory side and adds in pomegranate to make it a sweet mixture.”
Cubana
Restaurant: Xoco, Chicago
Picked by: Fabio Viviani, Executive Chef and Partner Siena Tavern and Bar Siena Chicago, Illinois
Viviani is a fan of Chicago chef Rick Bayless. “He makes a masterpiece of the Cubana sandwich ... pork loin, bacon, black beans, avocado, cheese and more. I order it every time.”
Momotaro Tartare
Restaurant: Momotaro, Chicago
Picked by: Fabio Viviani, Executive Chef and Partner Siena Tavern and Bar Siena Chicago, Illinois
The dish gets a surprise pop of flavor by taking a popular tartare and adding Maui onion, shiso and the unique Japanese sweet tomato, says Viviani.
Temaki
Restaurant: KazuNori, Los Angeles
Picked by: Brad Kent, Executive Chef, Blaze Pizza, Los Angeles, California
The menu here is very simple—about eight options of hand-rolled sushi, says Kent. “This allows them to focus on doing just a few things really well.” Eating on-site is best, to maintain the texture and temperature of the crisp nori, warm rice and ice-cold fillings. “I have a feeling we’ll be seeing more concepts like this, with simple little business models.”
Deconstructed latte
Restaurant: Indaba Coffee, Spokane, Wash.
Picked by: Brad Kent, Executive Chef, Blaze Pizza, Los Angeles, California
The coffee drink comes in three glasses; one holds espresso, a second, steamed milk and a third, the two combined, says Kent. Indaba’s coffee beans are single-origin Ethiopian and roasted in-house. “The espresso was eerily fruity with no clear acidity,” says Kent.
Fried chicken
Restaurant: Willie Mae’s Scotch House, New Orleans
Picked by: Brad Kent, Executive Chef, Blaze Pizza, Los Angeles, California
“I’m still talking about this simple item. It has two layers of flavor and texture [in both the crust and meat]. Each is delicious on its own and nothing short of soul-satisfying when combined into one bite.”
Vegan Chicharrones Locos
Restaurant: El Rey Coffee Bar & Luncheonette, New York City
Picked by: Amanda Cohen, Chef-Owner, Dirt Candy, New York City, New York
“They’re made of puffed wheat and not pig skin, but they’re huge on flavor,” says Cohen. The dish is packed with cashew crema, cilantro, sorrel and a pickled-pineapple hot sauce that Cohen says “makes my tongue vibrate. I’ll take it over the original any day.”
Catfish Salad
Restaurant: Lan Larb, New York City
Picked by: Amanda Cohen, Chef-Owner, Dirt Candy, New York City, New York
“One of my favorite Thai dishes, and Lan Larb does it right. Full of limes and mint and cilantro and chewy shreds of catfish, it’s one of those dishes that perfectly combines a bunch of different flavors and textures into one whole that’s so much greater than the sum of its parts.”
Doughnuts
Restaurant: Twin Peaks Coffee & Donuts, Tannersville, N.Y.
Picked by: Amanda Cohen, Chef-Owner, Dirt Candy, New York City, New York
“It’s a bit of a hole in the wall, in a town that your car will blow through before you’ve even noticed it, but Twin Peaks Coffee & Donuts has a machine that will individually fry your doughnut, made to order, right before your eyes. Needless to say, they’re some of the best doughnuts I’ve ever tasted.”
Filet Mignon
Restaurant: Empire Steak House New York City
Picked by: Chazz Palminteri, Actor and Partner, Chazz Palminteri Ristorante Italiano, New York City, New York
“Best steak in the city. The rib-eye is the most popular cut, but I prefer the filet cooked medium-rare. It’s nice and tender.”
Fusilli in Cartoccio
Restaurant: Roberto’s Restaurant, Bronx, N.Y.
Picked by: Chazz Palminteri, Actor and Partner, Chazz Palminteri Ristorante Italiano, New York City, New York
“I like to go back to Arthur Avenue, my old Bronx Italian neighborhood, to eat and shop. One of my favorite restaurants is Roberto’s, where they cook and serve this pasta dish in foil.” Operationally, the technique lets the kitchen prep the pasta, add the shellfish and tomato, then heat to order on the grill.
Maytag Blue Cheese Potato Chips
Restaurant: Jasper’s, Plano, Texas
Picked by: Roz Mallet, CEO, Phasenext Hospitality, Plano, Texas
“Even though I try to eat healthy, I can’t resist these chips.” The housemade potato chips, on the appetizer list of this Kent Rathbun restaurant, are sized and priced for sharing ($12).
Brisket Frito Pie
Restaurant: La Barbecue, Austin, Texas
Picked by: Hugh Acheson, Chef-Owner, 5&10, The National and Empire State South, Athens, Georgia
“Sensationally opulent, rich and just plain great. I feel like eating it every day, but I can’t.” The pie comes with a choice of brisket or pulled pork—a cost-effective way to use odds and ends left over from the restaurant’s meat sold in bulk and on sandwiches.
Smoked Meat Croquettes
Restaurant: Joe Beef, Montreal, Canada
Picked by: Hugh Acheson, Chef-Owner, 5&10, The National and Empire State South, Athens, Georgia
“These embody all the flavors of traditional Montreal cuisine in a bite-size croquette: smoked brisket, rye bread, mustard. It’s a thing of beauty.” The croquettes’ size and portability fit into the snacking trend.
BBQ Shrimp
Restaurant: W.H. Stiles Fish Camp, Ponce City Market, Atlanta
Picked by: Hugh Acheson, Chef-Owner, 5&10, The National and Empire State South, Athens, Georgia
“A perfect rendition of this classic New Orleans dish.” At the W.H. Stiles location in Ponce City Market, Atlanta’s new food hall, the Louisiana-sourced shrimp are cooked in tomato, Worcestershire and spices, and served with spoonbread to mop up the tangy sauce. “Very NOLA style.”
Late-Night Seafood
Restaurant: J. Sheekey Restaurant, London
Picked by: Bruce Bromberg, Co-Owner, Blue Ribbon Restaurants, New York, Los Angeles, Las Vegas and London
This classic fishery overflows with glamour, history and class, says Bromberg. “It provided numerous great late-night meals while we were in London opening up Brooklyn Bowl.” Razor clams, oysters, poached haddock, roast Dover sole—“all are topnotch.”
Calves Liver with Sauteed Onions
Restaurant: Al Biernat’s, Dallas
Picked by: Hattie Hill, President and CEO, Women's Foodservice Forum, Dallas, Texas
“It’s a steakhouse, but they make liver and onions like my mama used to make—and it’s good.”
Mimi’s Fried Chicken
Restaurant: Jasper’s, Plano, Texas
Picked by: Hattie Hill, President and CEO, Women's Foodservice Forum, Dallas, Texas
Chef Kent Rathbun’s spot, known for its gourmet backyard cuisine, serves this fried chicken for brunch. “And I never order fried chicken out,” says Hill. “But we travel so much, so on the road, it’s just great comfort food. Then [after that], it’s my own kitchen.”
Tortilla Soup
Restaurant: Fearing’s Restaurant at The Ritz-Carlton, Dallas
Picked by: Hattie Hill, President and CEO, Women's Foodservice Forum, Dallas, Texas
“I’m just a huge, huge fan of Dean’s Tortilla Soup. I’m a spice person, and you can taste all his spices,” says Hill, of Fearing’s “bold flavors, no borders” style.
Famous Ferdi Special
Restaurant: Fearing’s Restaurant at The Ritz-Carlton, Dallas
Picked by: Chris Newcomb, CEO and Co-Founder, Newk's Eatery, Jackson, Mississippi
Mother’s is a time-honored New Orleans’ tradition, says Newcomb. “You must know what you want to order when you get in line, and I always get the Famous Ferdi Special.” The po’ boy is layered with ham and roast beef, topped with the original debris and au jus gravy, and dressed with pickles, cabbage, creole and yellow mustard. “The debris is the parts of the roast beef that fall into the gravy while roasting; it’s the best part.”
Langoustines
Restaurant: Costa di Mare at the Wynn Hotel, Las Vegas
Picked by: Chris Newcomb, CEO and Co-Founder, Newk's Eatery, Jackson, Mississippi
The langoustines are flown in daily from Italy, and the chef cooks them very simply on the grill so as not to overwhelm their flavor and texture. “The fresh sweetness of the langoustines comes through; you feel as though you are eating on the Amalfi Coast.”
Original Cheddar Fries
Restaurant: Snuffer’s Restaurant & Bar, Dallas
Picked by: Chris Newcomb, CEO and Co-Founder, Newk's Eatery, Jackson, Mississippi
Snuffer’s starts with hand-cut fries, and then tops them with mounds of cheddar cheese, bacon and jalapenos. “Nothing better than a big plate of these fries after a long night out.”