2016 Clean Plate Awards
By Kathleen Squires on Sep. 15, 2016For nine years running, the country’s top chefs, restaurateurs and industry pros have shared their picks for the most notable dishes they ate in the preceding 12 months—the foods that have wowed their taste buds and inspired their own approach to menu development and operations. As the Clean Plate Awards celebrates its 10th anniversary, the picks from this year’s widely and well-fed panel include everything from simple pastas to Middle Eastern mezze to Instagramable desserts.
Although their choices are personal, many of the dishes reflect today’s top trends:
- Chefs are elevating humble ingredients such as cabbage, rice and carrots by incorporating them into adventurous apps and sides.
- As beef prices remain high, different pork cuts are appearing in creative center-of-plate preps.
- Beyond bacon and eggs, global sandwiches and bowls are waking up breakfast palates.
Poached Mackerel with Fingerling Potatoes, Contra
Restaurant: Contra, New York City
Picked by: Michael Anthony, executive chef-partner, Union Square Hospitality Group, Gramercy Tavern and Untitled, New York City
"The simplicity of this composition—the lightly olive oil-poached fish with fork-crushed fingerlings and spruce tip vinegar sauce—contrasts the complex flavors and textures of these few ingredients that work so well together. Chefs Jeremiah and Fabian create dishes with such mature restraint, but they never remove the fun of eating them wholeheartedly."
Pork Shank for Two, Pasquale Jones
Restaurant: Pasquale Jones, New York City
Picked by: Michael Anthony, executive chef-partner, Union Square Hospitality Group, Gramercy Tavern and Untitled, New York City
"This smart, stylish braised dish, finished with lardo and fennel pollen, has decadent, soft, well-seasoned, balanced meaty flavors that marry well with a great bottle of wine."
Cochinillo with Banana Puree and Grilled Red Onion, 1919 Restaurant
Restaurant: 1919 Restaurant, San Juan, Puerto Rico
Picked by: Michael Anthony, executive chef-partner, Union Square Hospitality Group, Gramercy Tavern and Untitled, New York City
"This is the best version of this dish that I have ever tasted, and it perfectly anchored my memory to visiting Puerto Rico’s warm winds and sandy beaches."
Southwest Salad, Protein Bar
Restaurant: Protein Bar, multiple locations
Picked by: Alpana Singh, sommelier and proprietor, The Boarding House, Seven Lions and Terra & Vine, Chicago
"The items you eat at fast casual Protein Bar make you feel nourished and full, and you feel good when you’re finished. You can have lunch there and go back to work and not feel weighed down. Places like Protein Bar signal a pivot in options of what people are looking to eat and its Southwest Salad, with all-natural chicken, organic quinoa, black beans, cheddar, avocado, salsa, hot sauce, romaine, broccoli, carrots and kale, has all the buzz words. It’s got healthy grains, 40 grams of protein, and it’s about 480 calories, with enough carbs to get you through the day and it’s gluten-free."
Sundae, Maple & Ash
Restaurant: Maple & Ash, Chicago
Picked by: Alpana Singh, sommelier and proprietor, The Boarding House, Seven Lions and Terra & Vine, Chicago
"The presentation of the build-your-own sundae makes people turn and say, 'I need to Instagram this right now.'”
Meze Plate, The Dearborn
Restaurant: The Dearborn, Chicago
Picked by: Alpana Singh, sommelier and proprietor, The Boarding House, Seven Lions and Terra & Vine, Chicago
"I am seeing lighter, Mediterranean-inspired boards with things that you don’t feel guilty about indulging in. I like this lighter, fresher board of snacky items that you can share."
Marinated Cabbage, Vic's
Restaurant: Vic’s, New York City
Picked by: Sarah Grueneberg, chef-owner, Monteverde, Chicago
"Ah, the humble cabbage. Probably one of the most underappreciated vegetables. At Vic’s, it is gloriously celebrated with caraway seeds and Calabrian chilies, and marinated perfectly while keeping its crunchy texture. I wish this was in my fridge all the time! I think it is a perfect dish in a business sense, because it turns a humble and inexpensive vegetable into a craveable must-have for every table."
Chocolate Cream Pie, Bavette’s
Restaurant: Bavette’s, Chicago
Picked by: Sarah Grueneberg, chef-owner, Monteverde, Chicago
"The perfect giant quenelle of whipped cream is so heavenly balanced with the rich dark chocolate pie."
Agnolotti Del Plin, Cotogna
Restaurant: Cotogna, San Francisco
Picked by: Sarah Grueneberg, chef-owner, Monteverde, Chicago
"Little pasta pillows that are generously filled with roasted meat and perfectly sauced; some of the best pasta in the U.S."
Veal Brains, Vandouvan, Apricot Puree, Carrot, Animal
Restaurant: Animal, Los Angeles
Picked by: Timon Balloo, executive chef-partner, Sugarcane, Samba Brands Management, Miami
"This is a luscious dish, beautifully pan-fried and paired with curry spice and sweet apricots. It’s a risky move for a restaurant, because offal actually isn’t as inexpensive as people think. But here, it is done so well; so from a business perspective, it really represents what [Animal] is about—how it is a forward-looking restaurant—and that’s what makes people come specifically to Animal."
The Meatery Board, Toups Meatery
Restaurant: Toups Meatery, New Orleans
Picked by: Timon Balloo, executive chef-partner, Sugarcane, Samba Brands Management, Miami
"A sick display of charcuterie skills packed with decadent flavor explosions each step through the board. ... It really embodied the flavors of New Orleans."
Roasted Carrot Salad/Mezze, Shaya
Restaurant: Shaya, New Orleans
Picked by: Timon Balloo, executive chef-partner, Sugarcane, Samba Brands Management, Miami
"Israeli food is the biggest trend right now, and I really respect Alon Shaya for taking a departure from years of cooking Italian food at August and cooking food that tells his own story."
Sarde Al Forno, Peasant
Restaurant: Peasant, New York City
Picked by: Sam Hazen, culinary director, BR Guest Hospitality, New York City
"Peasant is a great modern restaurant using old traditions of cooking with fire in a wood-burning oven. The cuisine is rustic, and the concentration of freshness and pureness of the food are absolutely spectacular. The baked sardines dish is as simple as can be, and reeks of freshness and citrus."
Salumi, Lupa
Restaurant: Lupa, New York City
Picked by: Sam Hazen, culinary director, BR Guest Hospitality, New York City
"The Roman fare has incredible quality with a great price point; it is very simple, very clean, and has deep flavors."
Chicken for Two, Zuni Café
Restaurant: Zuni Café, San Francisco
Picked by: Sam Hazen, culinary director, BR Guest Hospitality, New York City
"The skin is like a potato chip and the meat explodes with moisture. It’s roasted in a brick oven to order, which takes an hour; a great wine by the glass program and incredible appetizers help pass the time."
Thick-cut Bacon with Black Pepper and Dark Chocolate, Prime & Provisions Steakhouse
Restaurant: Prime & Provisions Steakhouse, Chicago
Picked by: Tim McEnery, founder and CEO, Cooper’s Hawk Winery & Restaurants, Countryside, Ill.
"Everyone loves bacon, but this house [version] with black pepper, maple syrup and dark chocolate is the best, most craveable way it’s ever been done. This is a great 'welcome' appetizer to excite guests about a meal, and a great shareable option for its indulgent flavors."
Housemade Ricotta Appetizer, 1913 Restaurant & Bar
Restaurant: 1913 Restaurant & Bar, Roselle, Ill.
Picked by: Tim McEnery, founder and CEO, Cooper’s Hawk Winery & Restaurants, Countryside, Ill.
"Ricotta is one of those traditional comfort foods; it is something that you don’t always have or make at home."
Salty Dog Burger, BRGRBelly
Restaurant: BRGRBelly, Chicago
Picked by: Tim McEnery, founder and CEO, Cooper’s Hawk Winery & Restaurants, Countryside, Ill.
"It’s a big burger—with polish sausage, sauerkraut and horseradish-mustard creme—so when you pair it with fries … the value feels incredible."
Ceviche Sampler, El Coraloense
Restaurant: El Coraloense, Bell Gardens, Calif.
Picked by: Jimmy Wang, director of culinary innovation, Panda Restaurant Group, Rosemead, Calif.
"Traditional ceviches are usually very straightforward—seafood in lemon or lime juice. By topping each ceviche with a unique sauce, El Coraloense creates a version that is ultimately delicious and light at the same time and makes the diner aware of more flavors that pair with seafood."
Grilled Octopus, Osteria Mozza
Restaurant: Osteria Mozza, Los Angeles
Picked by: Jimmy Wang, director of culinary innovation, Panda Restaurant Group, Rosemead, Calif.
"The texture of the octopus is the true star of the dish—charred and grilled to perfection on the outside while still tender and moist inside. This dish features the right amount of acidity while the freshness and crunch of the celery and the texture of the potato serve as counterpoints to the octopus."
Beef Ribs, Pecan Lodge
Restaurant: Pecan Lodge, Dallas
Picked by: Jimmy Wang, director of culinary innovation, Panda Restaurant Group, Rosemead, Calif.
"The rub on the beef rib formed a beautiful crust that kept the inside juicy and tender. When you push a fork into the rib, it almost felt like when you crack an egg and all the good stuff oozes out."
Sugar Snap Pea and Pear Salad, Bäco Mercat
Restaurant: Bäco Mercat, Los Angeles
Picked by: David Goldstein, chief operating officer, Sharky’s Woodfired Mexican Grill, Westlake Village, Calif.
"This salad, also with burrata, grapefruit, dill and walnut, was the most perfectly balanced dish. Every single ingredient and its flavor was outstanding. The chef is using ingredients that are used throughout the entire menu and repackaging them into their own unique menu item. You can find some of the elements in other dishes, used in a different way, so you are not laying out additional food costs."
Pecan Do It, Batter Griddle & Drinkery
Restaurant: Batter Griddle & Drinkery, Portland, Ore.
Picked by: David Goldstein, chief operating officer, Sharky’s Woodfired Mexican Grill, Westlake Village, Calif.
"I was with six guys on a guys’ weekend and everyone at the table—four chefs, by the way—ate it all up. Three culinary cues conveyed a “made from scratch” message—that was the real business driver. Guests feel extra care and attention is being paid to every ingredient when they read “brown sugar streusel,” “fresh maple whipped cream” and “homemade buttermilk syrup.”"
Roasted Butternut Squash Soup, Spruce
Restaurant: Spruce, San Francisco
Picked by: David Goldstein, chief operating officer, Sharky’s Woodfired Mexican Grill, Westlake Village, Calif.
"This soup with sage croutons and goat cheese sorbet has tremendous flavor. My kids, who generally don’t like butternut squash, ordered another bowl to split between themselves."
North Carolina Shrimp & Sea Scallops, Bouley
Restaurant: Bouley, New York City
Picked by: Brian Bistrong, executive chef of research and development, Wolfgang Puck Test Kitchen, Los Angeles
"I may be biased since I worked for David Bouley for a number of years, but Bouley’s lunch, at a high-end restaurant, is one of the best bargains in town—$55 for five courses. The ocean herbal broth (with shrimp, scallops, Dungeness crab and calamari) is the best and freshest herbal sauce you’ve ever had. He has been doing the lunch ever since he opened the restaurant almost 30 years ago. It is a way to put asses in the seats and to move wine. It is also a way to get people in to experience food that they otherwise might not. People who might initially go for lunch because of the cost would certainly return for dinner."
Pozole Verde, Rustic Canyon Wine Bar and Seasonal Kitchen
Restaurant: Rustic Canyon Wine Bar and Seasonal Kitchen, Santa Monica, Calif.
Picked by: Brian Bistrong, executive chef of research and development, Wolfgang Puck Test Kitchen, Los Angeles
"The first time I ate this, I ordered a second right afterward. The menu changes quite a bit, but that dish, with mussels, hominy, poblano and tortilla, is a signature."
Beef and Mushroom Tofu, Beverly Soon Tofu
Restaurant: Beverly Soon Tofu, Los Angeles
Picked by: Brian Bistrong, executive chef of research and development, Wolfgang Puck Test Kitchen, Los Angeles
"The broth is what’s key. This restaurant is packed all of the time, because it is a great place to eat, not expensive and very genuine."
Chronic Breakfast Sandwich, Rioja
Restaurant: Rioja, Denver
Picked by: Denny Marie Post, president and CEO, Red Robin Gourmet Burgers, Greenwood Village, Colo.
"I love going here for brunch, and I never pass up chef Jennifer Jasinski’s breakfast sandwich. I like layers of flavor, and this is like the triple coconut cream pie of breakfast sandwiches. It is made with a cheesy jalapeno bread and cream cheese, and has a spice to it from poblano peppers, freshly scrambled eggs, beautiful crispy bacon and avocado."
Rolled Tacos, Chico’s Tacos
Restaurant: Chico’s Tacos, El Paso, Texas
Picked by: Denny Marie Post, president and CEO, Red Robin Gourmet Burgers, Greenwood Village, Colo.
"Most people would not recognize these as tacos. They are essentially rolled tacos, fried, with a very simple meat filling. There are six of them in a little paper boat, and they are flooded with a thin, spicy sauce and topped with a giant handful of finely shredded cheddar cheese. You just see groups and groups of people, all hours of the day, chowing down on these very simple tacos."
Triple Coconut Cream Pie, Dahlia Bakery
Restaurant: Dahlia Bakery, Seattle
Picked by: Denny Marie Post, President and CEO, Red Robin Gourmet Burgers, Greenwood Village, Colo.
"Tom Douglas is a smart businessman. All his downtown Seattle restaurants are within walking distance and Dahlia supplies them all with this pie. I would never order coconut cream pie from anywhere else—it has a coconut pastry, coconut cream and coconut topping with white chocolate."