Novi recepti

Najbolji posao koji možete jesti u svakoj državi

Najbolji posao koji možete jesti u svakoj državi

Jedan savjet: Dođite gladni

Ljubaznošću Borgata Hotel Casino & Spa

Postoji nešto u vezi sa "sve možete jesti" uslugom ili švedskim stolom zbog čega se osjećamo kao članovi porodice. No, neke ponude koje možete jesti bolje su od drugih, a ove su najbolje.

Metodologija

Kako bismo sastavili popis, pronašli smo mnoštvo omiljenih ponuda koje možete jesti iz svake države, a zatim ih ocijenili prema odabiru hrane, dekoru, ocjenama na web lokacijama za pregled i razini lokalnog ugleda. Također smo se pobrinuli da čak i kada su ove ponude na strani cijene, vrijede cijene. Bez obzira na stil hrane koja se poslužuje, sve ove ponude koje možete pojesti stekle su legendarni status. Samo se pridržavajte primarnog pravila: nemojte puniti kruha.

Alabama: Barnyard Buffet (Saraland)

Barnyard Buffet/Yelp

U popularnom švedskom stolu Barnyard u južnom stilu u Saralandu u Alabami pronaći ćete više od 40 ponuda iz dva vruća bara, sa svakim novim danom u tjednu. Uvijek ima pržene piletine i ribe, šutke štenaca, pečenja u loncu, macina i sira, pire krumpira i kandiranog jamsa, uz veliki izbor mesa, supa, prženih poslastica i povrća. Postoji i mnogo vikend ponuda (uključujući nedjeljni namaz koji izgleda kao odličan stol za južni Dan zahvalnosti), a popularan je i vikend doručak na bazi švedskog stola. Cijena dostiže nešto više od 13 USD.

Aljaska: Gold Creek Salmon Bake (Juneau)

Gold Creek Salmon Bake/Yelp

Od 1978. Gold Creek Salmon Bake dovodi gladne putnike u kamp u Salmon Creeku. Na ovom mestu Juneau, Aljaska, ljudi mogu da traže zlato, peku marshmallows, uživaju u divljini i uživaju u gozbi svežeg lososa koju možete jesti. Losos, koji je namirnica koju morate probati na Aljasci, pečen je na vatri od johovog drveta i poslužen uz piletinu, razne priloge i kolač od borovnice za desert. Avantura košta 56 dolara za odrasle i 42 dolara za djecu, a nudi se od kraja aprila do početka oktobra.

Arizona: Bife sa lutajućim konjima (Scottsdale)

The Big Kahuna K./Yelp

Smješten u odmaralištu Talking Stick u Scottsdaleu u Arizoni, švedski stol Wandering Horse nudi veliki izbor talijanskih, azijskih, meksičkih, mediteranskih i američkih kuhinja. Tu je stanica za rezbarenje, pizza u pećnici od opeke, desertni namaz, nedjeljni doručak sa šampanjcem, vrhunska gozba s rebrima srijedom i neograničene nogice kraljevskih rakova u petak i subotu navečer. Odmaralište je takođe dom Orange Sky -a, jednog od najboljih restorana za posebne prilike u Americi.

Arkansas: Brown’s Country Store and Restaurant (Benton)

Zabavna i kičasta Brown's Country Store and Restaurant je znamenitost Bentona u Arkansasu. Seoska trgovina prodaje taffy i preko 30 vrsta ručno izrađenih čokolada, stavljajući je u rang s najboljim američkim trgovinama čokoladom. Ali bife je ono što je ovo mesto stavilo na mapu. To je 100 stopa kuhanja na selu. Pečena piletina, pržena piletina, prženi som, pečenje u loncu, piletina i knedle, škampi ogulite i jedite, štenci u tišini, mac i sir, puding od banana ... sve je tu, sve što možete jesti, i to će vratili ste vam najviše 11,95 USD.

Kalifornija: Hae Jang Chon (Los Angeles)

Bilo bi vam teško pronaći bolji aranžman u Kaliforniji od onoga što se nudi u Hae Jang Chonu, koji se nalazi u korejskom gradu Los Angelesa. Na ovom korejskom mjestu za roštilj možete birati između 30 mogućnosti menija, uključujući prsa, kratka rebra, bulgogi i svinjski trbuh, kao i plodove mora, povrće, pa čak i goveđe tripice, koje možete sami skuhati na stolnim korejskim roštiljima od kamena. Sa strane se nude supa, salata, kimchi pržena riža i kimchi palačinke. Gozba košta 27,99 USD za ručak i 29,99 USD za večeru.

Kolorado: Los Cabos II (Denver)

Denverski lokal Los Cabos II donosi autentičnu peruansku kuhinju u Colorado, a švedski stol za ručak poslužuje se radnim danima od 11 do 14 sati. i nedjeljom od 11 do 17 sati, država je najbolja. Tačna ponuda se redovno menja, ali očekujte peruanske klasike poput riblje čorbe, arroz calda, dagnji i goveđeg paprikaša i aji de galina - iseckanu piletinu i krompir u kremastom sosu.

Connecticut: Zimzeleni u Simsbury Inn -u (Simsbury)

Evergreens u Simsburyju, Connecticut, nalazi se unutar spektakularnog hotela Simsbury Inn, a njegov nedjeljni doručak na bazi ručka je izvanredan. Slastice od slatkih namirnica, belgijski vafli i omleti po narudžbi, izrezbareni pečenica i puretina, jastog od makarone i sir, losos sa korom od susama, teleći ražnjići, poširana jaja s biftekom na žaru i veliki izbor deserta među brojnim drugim rotirajućim specijalitetima su tvoje za uzimanje.

Delaware: Deerfield (Newark)

Nedjeljni doručak koji se poslužuje u popularnom Newarku, Delawareu, golf klubu i vrhunskom mjestu vjenčanja Deerfield nije ništa drugo do spektakularan. U ponudi od kraja listopada do početka svibnja, ovo jelo za užinu sadrži stanicu s plodovima mora gdje ne želite propustiti kolače od rakova i kamenice Rockefeller. Osim školjki, tu su i jaja po narudžbi Benedikt, stanica za rezbarenje, vučeno svinjsko meso, pečena pileća bedra, supe, salate, peciva i peciva. Ne propustite ni zid od krafni i veliki desertni namaz.

Florida: Krug (Palm Beach)

Breakers Palm Beach jedno je od vodećih vrhunskih odredišta u zemlji od izgradnje u Palm Beachu na Floridi davne 1926. U ovom hotelu ne nedostaje spektakularnih restorana koji su apsolutno vrijedni trošenja, ali svakako posetite nedeljni ručak u sjajnoj i raskošnoj trpezariji The Circle, koja je puna pogleda na okean, plafona freskiranih 30 stopa i ovalnih murala koji prikazuju pejzaže iz doba renesanse. Rakovi, suši, kavijar, svježa riba, jagnjeći kotleti, izrezani goveđi file, omleti, sirevi, pašteta i više od 30 deserta sve su za jelo, a harfist se šeta od stola do stola do čizme. Dođite gladni i vrijedit će (značajnih) troškova od 125 USD po osobi.

Georgia: Nori Nori (Atlanta)

Nori Nori iz Atlante donosi ogroman asortiman sušija i drugih japanskih jela sa jelima od fuzije koje možete jesti. Uz više od 15 sorti nigiri sushija i gotovo 30 kreativnih peciva, gosti se mogu počastiti raznolikim jelima, uključujući goveđe tatakije, krakove snježnih rakova, goveđa kratka rebra, gyozu, yakitori, bijele školjke, rezance od yakisobe i veliki asortiman poslastica u rasponu od čokoladnog kolača sa sirom do sladoleda od zelenog čaja. Cijene se kreću od 18,25 USD do 33,95 USD.

Havaji: 100 jedra (Honolulu)

100 Sails je najbolji restoran na bazi švedskog stola u Honoluluu, koji nudi ukupno pet različitih švedskih stolova: doručak, ručak, večera, subotnji havajski ručak i nedjeljni doručak, po cijenama od 35 do 62 dolara. Svratite na ručak u subotu i naići ćete na havajsku gozbu uključujući svinju kaluu, svinjetinu lau lau, pileći dugi pirinač i haupiju. Na jelovniku za večeru pazite na lomi-lomi losos, poke, piletinu sa korom makadamije, ogulite i pojedite škampe i goveđe meso pirjano u crvenom vinu.

Idaho: Kineski veliki bife (Boise)

Jača skoro 20 godina, voljeni Boise, Idaho, institucija China Grand Buffet poslužuje kineske i japanske klasike, ukupno više od 200 artikala. Uz veliki izbor kinesko-američkih jela (i dosta dim sum-a), restoran se može pohvaliti i roštiljem i sushi barom hibachi, koji bi lako vrijedio samo ulaz: 8,50 dolara za ručak i 11,75 dolara za večeru.

Illinois: Warsaw Inn European Buffet (Lynwood)

Više od 60 domaćih artikala nalazi se na jelovniku u Varšavi Inn u Lynwoodu u Illinoisu, koji, kao što naziv može nagovijestiti, jako je poljski. Svježa poljska kobasica, kiseli kupus, punjeni kupus, palačinke od krumpira (jedan od najboljih načina kuhanja krumpira), blince od sira i jabuka i razni pierogi pridružuju se noćnim specijalitetima, uključujući pečenu patku, pohane svinjske kotlete i pečene svinjske filete.

Indiana: Putovanje (Indianapolis)

Nije tako često destinacija Putovanje, ali ovaj favorit iz Indianapolisa zapravo je ogroman odredište. Ovdje možete pronaći sve što možete jesti, sushi, plodove mora i svježe napravljena jela inspirisana Azijom. Gosti mogu uživati ​​u desetinama različitih maki, gunkanmaki, nigari, temaki i sashimi. Tu je i ogroman asortiman toplih i hladnih jela, uključujući svinjska rebra s roštilja, plave rakove u umaku od kamenica, terijaki sa sačmom na žaru, tataki od govedine, nogice od rakova i hladnu salatu s rezancima od kikirikija.

Iowa: Americana (Des Moines)

Americana privlači gomilu ljudi u Des Moinesu u Iowi tijekom sedmice zbog svojih zvjezdanih odreska, zajedničkih tanjura i prepoznatljive mesne štruce omotane slaninom, ali zaista sjaji vikendom, kada otvara svoj švedski stol sa bombom. Dostupno je više od 40 artikala, uključujući sva poznata jela za doručak, stanicu sa sirom na žaru, pire bar od krompira, taco stanicu za doručak koju sami napravite, tonu deserta i krvave marije i mimoze bez dna. Dostupno je i dosta proizvoda bez glutena.

Kanzas: Cinzetti's (Overland Park)

Cinzetti's se može pohvaliti sveobuhvatnom talijanskom gozbom u cijeni od 11,49 do 16,89 dolara. Više od 55 jela poslužuje se s osam postaja, a istaknuti su lazanje Bolognese, kalamari, pileći cacciatore, juha od mineštre i šest različitih pizza koje se nalaze gore s onim što ćete pronaći u najboljim američkim lancima pizza.

Kentucky: Kafić J. Grahama (Louisville)

Elegantan hotel Brown u Louisvilleu poznat je po svom bezvremenskom luksuzu i činjenici da je bio rodno mjesto Kentuckyja Hot Browna, jednog od najboljih američkih sendviča. Topli i primamljivi hotelski kafić J. Graham’s Café najbolje je mjesto u gradu za isprobavanje tog poznatog sendviča s otvorenim licem, a njegov nedjeljni doručak na bazi švedskog stola vrijedan 32 dolara također je vrijedan posjete. Bife uključuje stanicu za rezbarenje, stanicu za omlet, sireve i mesne prerađevine, kekse i umak, meso za doručak, svježe pecivo i rotirajuće specijalitete.

Louisiana: Dooky Chase (New Orleans)

Dooky Chase iz New Orleansa bio je najvažniji restoran u Louisiani od 1941. Tim od utorka do petka postavlja ručak koji je legendaran. Mijenja se svakodnevno, ali možete očekivati ​​da ćete pronaći klasična jela iz New Orleansa poput crvenog pasulja i pirinča, ljute kobasice, prženog soma, zeljenog zrna, jamsa, mesne štruce i mahune te neke od apsolutno najboljih prženih piletina u Americi.

Maine: Harraseeket Inn (Freeport)

Harraseeket Inn je ustanova u Freeportu, Maine, i dom je dva restorana, taverne Broad Arrow i trpezarije Maine Harvest, a oba nude spektakularne švedske stolove. Svaki dan osim nedjelje, taverna služi ručak u iznosu od 24,95 USD za domaće supe, salate, biftek od rakija i kolače od rakova, kao i mnoga druga jela. Nedjeljom se u blagovaonici održava nedjeljni doručak od 49,95 dolara, koji uključuje jela poput domaćeg organskog rebra s demi-glaceom, svinjskog osso buccoa s palentom i pola jastoga kuhanih na pari i ohlađenih, jedne od apsolutno najboljih jela u Americi.

Maryland: Hooperova kuća rakova (West Ocean City)

Ocean City, Maryland, odredište Hooper's Crab House otvoren je samo za ljetnu sezonu, a iako su njegova lokalna jela od plodova mora uvijek za pohvalu, svečana rakova gozba koja ga možete jesti zaista ga stavlja na vrh. Za 45 dolara počastit ćete se beskrajnom kavalkadom domaćih rakova kuhanih na pari, škampi na pari, pržene piletine, kukuruza na klipu i šutke štenaca. Što se tiče velikih koliba s plodovima mora, to nije puno bolje od ovoga.

Massachusetts: Darryl’s Corner Bar & Kitchen (Boston)

Ležerni Darryl's Corner Bar & Kitchen u Bostonu poslužuje neke od najboljih soul pića u Americi. Najpoznatiji je po svom džez doručku koji se može jesti, a služi se nedjeljom od 10 do 15 sati. za 24,95 USD za odrasle i 16,95 USD za djecu od 6 do 12 godina. Zalogajnice mogu uživati ​​u prženoj piletini, rebrima s roštilja, pirinču i pasulju, zelenilu, mak i siru, kajgani, vaflima, šunci i raznim drugim sedmičnim rotirajućim jelima.

Michigan: Glavna trpezarija hotela Grand (ostrvo Mackinac)

Grand hotel na ostrvu Mackinac jedan je od najpoznatijih i šarmantnih hotela u Americi i idealno mjesto za dugi ručak u Michiganu. Dok gledaju jedan od najdužih trijema na svijetu, posjetitelji mogu uživati ​​u dnevnoj gozbi za vrijeme ručka koja uključuje svježe salate, sireve, svježe voće, rotirajući izbor plodova mora i sporo pečeno meso te domaće deserte. Odrasli gosti hotela plaćaju 35 USD; ne gosti plaćaju 51,50 USD.

Minnesota: Cornerstone Buffet & Restaurant (Melrose i Sartell)

Cornerstone Buffet & Restaurant domaći je restoran koji poslužuje klasične američke obroke u udobnoj blagovaonici orijentiranoj na porodicu, a svaki dan u tjednu nudi različite tematske švedske stolove. Ponedeljak je piletina, utorak udobna hrana (uključujući i taj omiljeni regionalni specijalitet, Tater Tot hotdish), sreda je krilca i italijanska hrana, četvrtak je tradicionalni nemački švedski sto, petak je surfovanje i travnjak, subota je roštilj, a nedelja vam gradi. vlastiti tacos i fajitas. Tu je i subotnji doručak i nedeljni doručak na bazi švedskog stola sa svim klasičnim omiljenim doručcima.

Mississippi: Buffet Palace (Biloxi)

Smješten unutar Palace Casina u Biloxiju, Mississippi, Palace Buffet nudi sve što želite u casino bifeu i više. Prvoklasna rebra, odresci sa roštilja, pržena piletina, som, svježe kuhane škampi, punjeni rakovi, štenci, mongolski roštilj i veliki izbor salata i deserta. Za ručak radnim danom počinje od 14 USD, a u petak i subotu navečer iznosi 26 USD, kada se zabavi pridružuju rakove noge.

Missouri: PeachTree Restaurant (Kansas City)

Obilje klasične soul hrane naći ćete na PeachTree u Kansas Cityju, Missouri. Pojedinačne ponude malo se mijenjaju ovisno o danu u sedmici, ali očekujte mesne štruce, ugušene svinjske kotlete, pečenu i prženu piletinu, vratne kosti, makarone i sir, prženu ribu i rebra s roštilja. Za desert nemojte propustiti postolara s breskvama.

Montana: Juha i slično (Billings)

MonksBearcub G./Yelp

Soup and Such tvrdi da je prvi i jedini bar sa supom i salatom u Billings -u, Montana. Zaista ćete na švedskom stolu pronaći puno supa i zaliha salata, zajedno sa svim hljebima koje želite. U ponudi je više od 60 sastojaka salate, kao i pet spektakularnih supa - čorba od pečenog krompira, čorba iz Nove Engleske, čili, kremasti bosiljak od paradajza i pileći rezanci - i dve koje se menjaju svakodnevno.

Nebraska: Valentinov veliki talijanski bife (različite lokacije)

Katherine Y./Yelp

Valentino, koji ima lokacije širom Nebraske, nudi ogromnih 75 pojedinačnih jela, posluženih sa osam zasebnih stanica, sve sa italijansko-američkim nagibom. Talijanski klasici poput pečene lazanje i parmezana od mesnih okruglica, svježi pečeni kruh od bijelog luka i šest različitih tjestenina uvijek su dostupni uz veliki izbor deserta. I zašto zašto ne, tu je i pržena piletina sa svim popravcima.

Nevada: Bacchanal Buffet, Caesars Palace (Las Vegas)

Fotografija ljubaznošću Caesars Palace

Bačanski bife u palači Caesars Palace u Las Vegasu opskrbljen je sa devet stanica za kuhanje koje nude stotine dnevnih ponuda i 15 -ak dnevnih specijaliteta. Tri-tip mariniran ružmarinom, dimljena rezervna rebra, glavno rebro, rakove noge, janjetina, dim sum, pho, palačinke od crvenog baršuna, dimljeni wagyu, deserti po narudžbi ... u ovom se švedskom stolu čuda nalaze iza svakog ugla. Cijena varira od 39,99 USD za doručak radnim danom do 64,99 USD za večeru, a nadogradnje uključuju neograničeno pivo, vino i mimoze - što ga čini jednim od najboljih američkih doručaka bez dna.

New Hampshire: Ljevaonica (Manchester)

Ljevaonica od farme do stola u Manchesteru, New Hampshire, nudi apsolutno spektakularan i luksuzan nedjeljni doručak. Sam izbor mijenja se tjedno, ali očekujte ponudu uključujući omlete po narudžbi, savršeno kajganu, meso za doručak, domaće pecivo, uštipke, francuski tost, vafle, lokalne kamenice, dimljeni losos, sezonske juhe i stanicu za rezbarenje. Košta 29 USD po odrasloj osobi.

New Jersey: Buffet Borgata, The Borgata (Atlantic City)

Ljubaznošću Borgata Hotel Casino & Spa

Gotovo svaki kazino-hotel u Atlantic Cityju u New Jerseyu ima bife, ali onaj u Borgati možda je najbolji. Povoljne su cijene - čija je večera 34,95 USD - i zaista imaju za svakoga ponešto, uključujući pizzu, prženu piletinu, veliki izbor azijskih specijaliteta, vrhunska rebra, svježe školjke i pržene škampe. Ovo je mjesto na kojem ćete htjeti otvoriti trgovinu i nikada ne otići.

Novi Meksiko: Tomato Café (Albuquerque)

Lokalni Albuquerque, Novi Meksiko, omiljen od 1993. godine, Tomato Café nudi veliki izbor tradicionalnih talijansko-američkih klasika. Svježi bar sa salatom, nekoliko vrsta supa, pizza, tjestenina ili palenta sa šest izbora umaka, polpetama, raviolima i klasičnim prilozima dostupni su za samo 9,99 USD za ručak i 11,99 USD za večeru.

New York: Becco (New York City)

Becco u Midtownu na Manhattanu nalazi se tamo s najboljim američkim italijanskim restoranima, a njegov "Sinfonia di Paste", dostupan za 20,95 USD za ručak i 25,95 USD za večeru, jedna je od najboljih ponuda grada. Postoje tri različite dnevne tjestenine, a gosti ih mogu pojesti koliko žele, sa Cezar salatom i raznovrsnim mariniranim povrćem na žaru i antipasti sa plodovima mora sa strane.

Sjeverna Karolina: Caseyjev bife (Wilmington)

Casey's Buffet je omiljeni bife u Wilmingtonu u Sjevernoj Karolini, bez ikakvih dodataka, ispunjen do vrha klasicima soul hrane. Naći ćete svinjetinu sa roštilja na licu mjesta, prženu i pečenu piletinu, soma, mladunce, chitlins, mac i sir, svinjske noge i mnoštvo priloga i deserta. Ovo mjesto je prava južnjačka ikona koja poslužuje hrpu južnjačkih jela koja ostatak svijeta treba probati.

Sjeverna Dakota: Prolaz u Indiju (Fargo)

Od 2005. godine Passage to India chefovi dobivaju začine i druge sastojke iz Indije i koriste halal meso za stvaranje fine indijske hrane koja se nalazi tamo s najboljim američkim indijskim restoranima. Svaki dan osim ponedjeljka, tim postavlja raspored ručka koji je dostupan od 11 do 14:30, a to je bogatstvo indijskih specijaliteta.

Ohio: Kuhinja gospođe Yoder (Mount Hope)

Kuhinja gospođe Yoder se nalazi u Mount Hopeu, u srcu zemlje Amiša u Ohaju. Ovdje možete uživati ​​u tradicionalnoj amiškoj domaćoj kuhinji, kao što je pečena piletina, prženi jezerski smuđ, pečenje u loncu, nasjeckani pečenica i tradicionalni amiški „svadbeni odrezak“, začinjena goveđa govedina. Tu je i mnogo priloga, supa, salata i deserta, uključujući devet različitih pita.

Oklahoma: Kuhinje na planini Everest (Edmond)

Everest Cuisines donosi autentičnu nepalsku i indijsku kuhinju u Edmond u Oklahomi. Najbolji način da doživite jelovnik je da probate njegovu ponudu švedskog stola, koja je dostupna do 15:00. Pulao, tikka masala, naan, samosas, pakoras, salate i puding od riže dobri su predstavnici onoga što se nudi.

Oregon: Abhiruchi (Beaverton)

Indijski švedski sto uvijek je odličan način da probate domaću kuhinju, ali većina nudi samo pregršt artikala. To nije slučaj u Abhiruchiju u Beavertonu u Oregonu. Punih 25 artikala nudi se za ručak od utorka do nedjelje. Točni artikli u ponudi rotiraju se svakodnevno, ali svakako isprobajte specijalitet kuće, oklop od povrća.

Pensilvanija: Shady Maple Smorgasbord (East Earl)

Najduži švedski stol u okrugu Lancaster u Pennsylvaniji (na 200 metara), Shady Maple u East Earlu ima veliki izbor stručno pripremljene holandske kuhinje u Pennsylvaniji. Bife za doručak pogađa sve prave note - svakako isprobajte bilješke - ali švedski stol zaista oživljava za vrijeme ručka i večere, kada se posluži 46 stavki salate, osam domaćih kruhova, pet supa, šest sireva, osam mesa, 14 povrća, osam pite, šest kolača i sundae bar samo su početak.

Rhode Island: Nordijski (Charlestown)

Jastog je jedna od onih namirnica koje apsolutno morate jesti na sjeveroistoku, a nordijski u Charlestownu na Rhode Islandu sprečava jastoge kuhane na pari, a u švedskom stolu im se pridružuju rakovi iz Aljaske, kapice omotane slaninom, rakovi na pari, škampi od škampa, svježe lokalne kamenice, žitarice od školjki iz Nove Engleske, biskvit od jastoga, mak i sir od jastoga, fijola mignon, glavno rebro i još mnogo toga. Cijena može biti velika i iznosi 106 USD po osobi, ali uz malo planiranja, lako možete dobiti više od vrijednosti svog novca.

Južna Karolina: Restoran s morskom hranom kapetana Georgea (plaža Myrtle)

Captain George's nudi spektakularnu gozbu sa svježim plodovima mora u Myrtle Beachu, Južna Karolina. Noge snježnih rakova, škampi i školjke na pari, školjke, rakovi, pocrnjeni mahi, kamenice Rockefeller, punjene školjke, rakovi i juha od rakova samo su šačica ponude morskih plodova južnjačkog stila. Košta 20 USD za djecu do 12 godina i 38 USD za odrasle.

Južna Dakota: Sanain gurman (Sioux Falls)

Sioux Falls, Južna Dakota, posljednje je mjesto na kojem biste očekivali da ćete pronaći jedan od najboljih američkih restorana prilagođenih veganima, ali Sanaa's Gourmet jedan je od njih. Najbolja ponuda ovdje je švedski stol za večeru u petak navečer i ručak u subotu. Ponude su različite, ali očekujte jela uključujući ratatouille, tepsiju od krumpira i gljiva te bulgur i pilaf od rajčice. Svejedi će uživati ​​u jelima poput tawok -a od pilećeg šiška i goveđe kufte.

Tennessee: Brook Shaw's Old Country Store (Jackson)

Brook Shaw's Old Country Store/Yelp

Buffet u staromodnoj „zviždaljki“ Brook Shaw’s Old Country Store poslužuje veliki izbor favorita zemlje, poput seoske šunke, koja naravno pripada svakom južnjačkom stolu za doručak. Za večeru se nudi pržena piletina, prženi som i Low Country kuhanje sa zeljem repe, bijelim pasuljem, hominyjem i macinom i sirom sa strane i pudingom od banana za desert.

Teksas: Alenovi obroci u porodičnom stilu (Sweetwater)

Skromni, skromni Alenovi obroci u porodičnom stilu u gradiću Sweetwater u Teksasu posluju od 1950-ih i od tada se nisu mnogo promijenili. Platite kad stignete, sjednite za zajednički stol i počastit ćete se gozbom u porodičnom stilu s najboljom pečenom piletinom u Americi, mesnom štrucom i raznim prilozima, uključujući salatu od krompira, bamiju i slatki krumpir, postolar za breskve za desert.

Utah: The Roof Restaurant (Salt Lake City)

S pogledom na Temple Square u centru Salt Lake Cityja, The Roof je restoran s finom hranom koji služi i za spektakularnu večeru na bazi švedskog stola u Utahu. Prvoklasno rebro, odrezak sa umakom od bibera, kreolska piletina, sir, kobasice, koktel sa škampima, sezonske priloge i tjestenine te veliki izbor deserta dostupni su za 46 USD.

Vermont: Steakhouse J. Morgana (Montpelier)

Smješten unutar hotela Capitol Plaza u Montpelieru u Vermontu, J. Morgan’s Steakhouse vrhunski je biftek koji nudi epski nedjeljni doručak. Vafli i omleti izrađuju se po narudžbi, a druga ponuda uključuje svježe pecivo, goveđi mesni kolač, burbonsku šunku od javora i javorovu kobasicu iz Vermonta. Mimoza ili sok od naranče uključeni su u cijenu, a odrasli koštaju samo 18 dolara.

Virdžinija: Taverna Michie (Charlottesville)

Taverna Michie jedan je od najstarijih američkih restorana, a svoje korijene u Charlottesvilleu u Virdžiniji može pratiti do 18. stoljeća. Restoran je otvoren svakodnevno od 11.30 do 15 sati, kada se nudi bogat švedski stol sa klasičnim južnjačkim jelima. Jela uključuju juženu prženu piletinu, dimljeno svinjsko meso, grašak s crnim očima sa seoskom šunkom, kukuruzni kruh, kekse i supu od povrća.

Washington: Salty's na plaži Alki (Seattle)

Smješten tik uz vodu u Seattleu, Salty's na plaži Alki poslužuje zapanjujući švedski stol prepun svježih domaćih plodova mora i klasičnih specijaliteta za užinu. Noge rakova iz savezne države Washington Dungeness, kozice ogulite i pojedite, čorba od morskih plodova, parobrodi, čeličasti lox i kamenice na polovici ljuske su sve neophodne namirnice morskih plodova. Dopunjeni su klasičnim jelima za užinu, kao i fontanama od čokolade i karamele sa dosta čaša za desert i krvavim mari barom. Odrasli subotom plaćaju 59,99 USD, a nedjeljom 64,99 USD.

Washington, DC: Seasons

U super luksuznom hotelu Four Seasons Georgetown nalazi se restoran Seasons, gdje selidbe i šejkeri D.C.-a trljaju ramena sa redovnim ljudima u potrazi za najboljim gradskim švedskim stolom. Večere mogu uživati ​​u tradicionalnim jelima za doručak, poput savršenih omleta po narudžbi, kao i krompira začinjenog Old Bayom, kolača od rakova iz Marylanda i salate od jastoga.

Zapadna Virdžinija: Quinet's (New Martinsville)

Skromni i skroviti Quinet's u centru New Martinsvillea, Zapadna Virdžinija, hrani lokalno stanovništvo visokokvalitetnim američkim jelima od 1920-ih. Uz potpuni jelovnik klasičnih jela, restoran nudi i dnevni švedski stol sa komfornom hranom napravljenom od ogrebotina, poput mesne štruce, lazanja, kielbasa, pržene ribe, čili pasa, svinjskih rebara, pržene piletine, mac i sira te veliki izbor pita Za desert.

Wisconsin: North Country Steak Buffet (La Crosse)

North Country Steak Buffet uzbudljivo je ime, a ovo odredište u La Crosseu u Wisconsinu opravdava svoj potencijal. Restoran koji jede samo za vas je otvoren svaki dan do 21 sat i nudi odreske, pljeskavice i piletinu sa roštilja, poslužene sa pečenim krompirom, mrvicom ili domaćim pomfritom. Tu je i topli bife sa rotirajućim specijalitetima, pire krompirom i sosom, domaćom supom, salatom i drugim. Za desert uživajte u četiri dnevna sladoleda i nizu drugih slatkiša. Cijena? Samo 11,70 USD za odrasle.

Wyoming: Bar J Chuckwagon (Wilson)

Večera Bar J Chuckwagon, koja se nalazi na ranču Bar J u Jackson Holeu u Wyomingu, počinje u 19 sati. na tački kada zvoni večera, naravno. Gosti se mogu počastiti sveobuhvatnim obrokom po izboru goveđeg roštilja, pilećih prsa bez kostiju, kombinacije govedine i piletine, svinjskih rebara s roštilja ili rebra od 12 grama uz beskrajni pečeni krumpir, keksa , pasulj, umak od jabuka, začinski kolač, kava i limunada dok ih zabavlja Bar J Wranglers. Cijena se kreće od 26 do 39 dolara, ali posjet Bar J -u nije samo obrok, to je doživljaj, a to je i turistička zamka koju čak i lokalno stanovništvo voli.

Više iz dnevnog obroka:

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Najbolji meksički restoran u svakoj državi


Najbolji klasični restorani u svakoj državi

Ove godine smo obnovili zavjete najboljim američkim institucijama stare škole.

Kako vožnje idu, zadnjih 20 godina je imalo sve. Uzbuđenja, izlijevanja, uvrtanja, okreti, sve zasljepljujućom brzinom — bez obzira na onih nekoliko okretanja naopako na koje vas nisu ’t upozorili —i ovdje smo, samo pričamo o hrani. Možete izaći s vožnje, ali čini se da ovaj ne želi završiti, jer grad za gradom u Sjedinjenim Državama tako brzo uzgaja svoju kulturu restorana, gotovo je vrtoglavo, čak i ako smo i dalje užasno uzbuđeni zbog čega i Slijedi #x2019.

Surfajući od trenda do trenda, ovdje danas, otišli sutra — onoliko brzo koliko smo u#nečemu, skoro smo i prešli preko toga. Već duže vrijeme to je naša norma, koja se vraća unatrag barem do Velike recesije, pa gotovo do početka stoljeća. U osvit nove decenije, još uvijek gledamo naprijed, ali i ovaj put, pitajući, tako tiho, na najljepši mogući način: Šta ako usporimo na minutu i nekoliko puta duboko udahnemo? Šta ako bismo odvojili malo vremena da cijenimo ono što je već ovdje?

Nakon boljeg dijela od tri godine putovanja po 50 država (i šire) za Hrana i vino, ušunjavajući se u nova žarišta, nazirući budućnost posvuda, od Los Angelesa do Columbusa do Tampa, jedući sendviče poznate na Instagramu, stavljajući se u red za najtoplije tacoe za doručak u Portlandu i ispijajući previše espressa s jednim imanjem, fasciniran sam prošli rast.

Na kraju krajeva, mi nismo 2009. godine izmislili restorane. Bilo je jela izazvanih FOMO-om mnogo prije nego što su ih društvene mreže putovale svijetom, ljudi su planirali odmor samo da bi jeli (jesi li uopće u New Orleansu?), A Amerika je imala slavne kuhare i kuharske emisije koje je trebalo vidjeti, još kad je to bio uglavnom PBS izvođenje teških tereta. I još uvijek smo toliko sretni, zaista, da imamo toliko tih restorana, pa čak i nekih kuhara, još uvijek sa nama, iz te davne ere & recimo, radi podvlačenja, sve sa desne strane oko milenijuma, unazad.

Posljednjih godina upravo u tim restoranima ostavio sam neke od najjedinstvenijih, najradosnijih uspomena sa svojih putovanja nakon pet sati u San Franciscu Tadich Grill, jednog od najstarijih restorana u zemlji, dimljene jesetre. doručci u Barney Greengrassu spremnom za snimanje kamere u New Yorku kasno navečer u prostoriji za deserte u Tampinoj uzbudljivoj berbi Bern's Steak House savršeni hamburger u 101-godišnjoj radničkoj prijateljici sa prijateljicom u Indianapolisu . Ovo su stvari koje želim više u 2020., ovo su iskustva koja će me zauvijek zapamtiti 𠅍ugo nakon što sam ’zaboravila na najnoviji cjelodnevni kafić u Silver Lakeu, najtoplijoj novoj sali za hranu u Chicagu ili na jednom mjestu, negdje u Brooklynu, svi će pričati sljedećih šest mjeseci prije nego što krenu dalje.

Ova anketa od gotovo 17.000 riječi uključuje otprilike 250 različitih restorana, od najudaljenije Aljaske do osunčane Južne Floride. Predstavlja pokušaj ispitivanja jedinstvenog otiska prsta svake države na ovoj ogromnoj, izuzetno raznolikoj stvari koju nazivamo američkom hranom. Zahvalan sam što imam 20 i više godina iskustva u putovanju po zemlji na zadatku da se oslanjam na to, a još više sam zahvalan svojim kolegama iz Food & amp Wine-a, prošlim i sadašnjim, za pružanje mnogih smjernica, posebno kroz naš zadnji katalog godišnjih franšiza za najbolje nove kuhare i najbolje restorane, uz bezbroj članaka. Konačno, zamislite ovaj vodič kao mapu puta, ako je malo gruba, kao da je nacrtana na poleđini salvete, osmišljena da vam probudi pamćenje ili da vas potakne na bolje razumijevanje našeg zajedničkog kulinarskog naslijeđa. Zabavite se vani i##x2014sigurno jesam.


Najbolji klasični restorani u svakoj državi

Ove godine smo obnovili zavjete najboljim američkim institucijama stare škole.

Kako vožnje idu, zadnjih 20 godina je imalo sve. Uzbuđenja, izlijevanja, uvrtanja, okreti, sve zasljepljujućom brzinom — bez obzira na onih nekoliko okretanja naopako na koje vas nisu ’t upozorili —i ovdje smo, samo pričamo o hrani. You can get off rides, but this one doesn’t seem to want to end, with city after city across the United States growing their respective restaurant cultures so quickly, it’s almost dizzying, even if we’re still terribly excited for what’s next.

Surfing from trend to trend, here today, gone tomorrow𠅊s fast as we’re into something, we’re almost over it. For quite some time, this has been our normal, going back at least to the Great Recession, and nearly to the beginning of the century. At the dawn of a new decade, we’re still looking ahead, but this time, also asking, ever so quietly, in the nicest possible way: What if we slow down for a minute and take a few deep breaths? What if we took some time to appreciate what’s already here?

After the better part of three years traveling the 50 states (and beyond) for Hrana i vino, sneaking into the new hotspots, glimpsing the future everywhere from Los Angeles to Columbus to Tampa, eating Instagram-famous sandwiches, lining up for the hottest breakfast tacos in Portland, and sipping too many single-estate espressos, I find my fascination with the past growing.

We didn’t invent restaurants in 2009, after all. There were FOMO-provoking dishes long before social media had them traveling around the world, people planned vacations just to eat (do you even New Orleans?), and America had celebrity chefs and must-see cooking shows, back when it was mostly PBS doing the heavy lifting. And we are still so fortunate, truly, to have so many of those restaurants, and even some of the chefs, with us still, from that long-ago era—let us say, for the sake of drawing a line, everything from right around the millennium, going backward.

In recent years, it is at these restaurants that I have made some of the most unique, most joyful memories from my travels—martinis after five o𠆜lock at San Francisco’s Tadich Grill, one of the oldest restaurants in the country smoked sturgeon breakfasts at the camera-ready Barney Greengrass in New York a late night in the dessert room at Tampa’s thrillingly vintage Bern’s Steak House the perfect smash burger at the 101-year-old, woman-powered Workingman’s Friend in Indianapolis. This is the stuff that I want more of in 2020, these are the experiences that will stick with me forever—long after I’ve forgotten about the latest all-day cafe in Silver Lake, the hottest new food hall in Chicago, or that one place, somewhere in Brooklyn, everyone will be talking about for the next six months before moving on.

This nearly 17,000-word survey features roughly 250 different restaurants, from furthest Alaska to sunny South Florida. It represents an attempt at examining each state’s unique fingerprint on this vast, remarkably diverse thing that we call American food. I’m grateful to have 20-plus years of experience traveling around the country on assignment to draw on, and I’m even more grateful to my colleagues at Food & Wine, past and present, for providing many a directional sign, particularly through our back catalog of the annual Best New Chefs and Best New Restaurants franchises, alongside countless feature articles. Ultimately, think of this guide as a road map, if a little rough, like it were drawn on the back of a napkin, designed to jog your memory, or to push you toward a greater appreciation of our shared culinary heritage. Have fun out there—I sure did.


The Best Classic Restaurants in Every State

This year, we&rsquore renewing our vows with America&rsquos finest old-school institutions.

As rides go, the last 20 years have pretty much had it all. Thrills, spills, twists, turns, all at blinding speed—never mind those few flips upside down they didn’t warn you about𠅊nd here we are, just talking about the food. You can get off rides, but this one doesn’t seem to want to end, with city after city across the United States growing their respective restaurant cultures so quickly, it’s almost dizzying, even if we’re still terribly excited for what’s next.

Surfing from trend to trend, here today, gone tomorrow𠅊s fast as we’re into something, we’re almost over it. For quite some time, this has been our normal, going back at least to the Great Recession, and nearly to the beginning of the century. At the dawn of a new decade, we’re still looking ahead, but this time, also asking, ever so quietly, in the nicest possible way: What if we slow down for a minute and take a few deep breaths? What if we took some time to appreciate what’s already here?

After the better part of three years traveling the 50 states (and beyond) for Hrana i vino, sneaking into the new hotspots, glimpsing the future everywhere from Los Angeles to Columbus to Tampa, eating Instagram-famous sandwiches, lining up for the hottest breakfast tacos in Portland, and sipping too many single-estate espressos, I find my fascination with the past growing.

We didn’t invent restaurants in 2009, after all. There were FOMO-provoking dishes long before social media had them traveling around the world, people planned vacations just to eat (do you even New Orleans?), and America had celebrity chefs and must-see cooking shows, back when it was mostly PBS doing the heavy lifting. And we are still so fortunate, truly, to have so many of those restaurants, and even some of the chefs, with us still, from that long-ago era—let us say, for the sake of drawing a line, everything from right around the millennium, going backward.

In recent years, it is at these restaurants that I have made some of the most unique, most joyful memories from my travels—martinis after five o𠆜lock at San Francisco’s Tadich Grill, one of the oldest restaurants in the country smoked sturgeon breakfasts at the camera-ready Barney Greengrass in New York a late night in the dessert room at Tampa’s thrillingly vintage Bern’s Steak House the perfect smash burger at the 101-year-old, woman-powered Workingman’s Friend in Indianapolis. This is the stuff that I want more of in 2020, these are the experiences that will stick with me forever—long after I’ve forgotten about the latest all-day cafe in Silver Lake, the hottest new food hall in Chicago, or that one place, somewhere in Brooklyn, everyone will be talking about for the next six months before moving on.

This nearly 17,000-word survey features roughly 250 different restaurants, from furthest Alaska to sunny South Florida. It represents an attempt at examining each state’s unique fingerprint on this vast, remarkably diverse thing that we call American food. I’m grateful to have 20-plus years of experience traveling around the country on assignment to draw on, and I’m even more grateful to my colleagues at Food & Wine, past and present, for providing many a directional sign, particularly through our back catalog of the annual Best New Chefs and Best New Restaurants franchises, alongside countless feature articles. Ultimately, think of this guide as a road map, if a little rough, like it were drawn on the back of a napkin, designed to jog your memory, or to push you toward a greater appreciation of our shared culinary heritage. Have fun out there—I sure did.


The Best Classic Restaurants in Every State

This year, we&rsquore renewing our vows with America&rsquos finest old-school institutions.

As rides go, the last 20 years have pretty much had it all. Thrills, spills, twists, turns, all at blinding speed—never mind those few flips upside down they didn’t warn you about𠅊nd here we are, just talking about the food. You can get off rides, but this one doesn’t seem to want to end, with city after city across the United States growing their respective restaurant cultures so quickly, it’s almost dizzying, even if we’re still terribly excited for what’s next.

Surfing from trend to trend, here today, gone tomorrow𠅊s fast as we’re into something, we’re almost over it. For quite some time, this has been our normal, going back at least to the Great Recession, and nearly to the beginning of the century. At the dawn of a new decade, we’re still looking ahead, but this time, also asking, ever so quietly, in the nicest possible way: What if we slow down for a minute and take a few deep breaths? What if we took some time to appreciate what’s already here?

After the better part of three years traveling the 50 states (and beyond) for Hrana i vino, sneaking into the new hotspots, glimpsing the future everywhere from Los Angeles to Columbus to Tampa, eating Instagram-famous sandwiches, lining up for the hottest breakfast tacos in Portland, and sipping too many single-estate espressos, I find my fascination with the past growing.

We didn’t invent restaurants in 2009, after all. There were FOMO-provoking dishes long before social media had them traveling around the world, people planned vacations just to eat (do you even New Orleans?), and America had celebrity chefs and must-see cooking shows, back when it was mostly PBS doing the heavy lifting. And we are still so fortunate, truly, to have so many of those restaurants, and even some of the chefs, with us still, from that long-ago era—let us say, for the sake of drawing a line, everything from right around the millennium, going backward.

In recent years, it is at these restaurants that I have made some of the most unique, most joyful memories from my travels—martinis after five o𠆜lock at San Francisco’s Tadich Grill, one of the oldest restaurants in the country smoked sturgeon breakfasts at the camera-ready Barney Greengrass in New York a late night in the dessert room at Tampa’s thrillingly vintage Bern’s Steak House the perfect smash burger at the 101-year-old, woman-powered Workingman’s Friend in Indianapolis. This is the stuff that I want more of in 2020, these are the experiences that will stick with me forever—long after I’ve forgotten about the latest all-day cafe in Silver Lake, the hottest new food hall in Chicago, or that one place, somewhere in Brooklyn, everyone will be talking about for the next six months before moving on.

This nearly 17,000-word survey features roughly 250 different restaurants, from furthest Alaska to sunny South Florida. It represents an attempt at examining each state’s unique fingerprint on this vast, remarkably diverse thing that we call American food. I’m grateful to have 20-plus years of experience traveling around the country on assignment to draw on, and I’m even more grateful to my colleagues at Food & Wine, past and present, for providing many a directional sign, particularly through our back catalog of the annual Best New Chefs and Best New Restaurants franchises, alongside countless feature articles. Ultimately, think of this guide as a road map, if a little rough, like it were drawn on the back of a napkin, designed to jog your memory, or to push you toward a greater appreciation of our shared culinary heritage. Have fun out there—I sure did.


The Best Classic Restaurants in Every State

This year, we&rsquore renewing our vows with America&rsquos finest old-school institutions.

As rides go, the last 20 years have pretty much had it all. Thrills, spills, twists, turns, all at blinding speed—never mind those few flips upside down they didn’t warn you about𠅊nd here we are, just talking about the food. You can get off rides, but this one doesn’t seem to want to end, with city after city across the United States growing their respective restaurant cultures so quickly, it’s almost dizzying, even if we’re still terribly excited for what’s next.

Surfing from trend to trend, here today, gone tomorrow𠅊s fast as we’re into something, we’re almost over it. For quite some time, this has been our normal, going back at least to the Great Recession, and nearly to the beginning of the century. At the dawn of a new decade, we’re still looking ahead, but this time, also asking, ever so quietly, in the nicest possible way: What if we slow down for a minute and take a few deep breaths? What if we took some time to appreciate what’s already here?

After the better part of three years traveling the 50 states (and beyond) for Hrana i vino, sneaking into the new hotspots, glimpsing the future everywhere from Los Angeles to Columbus to Tampa, eating Instagram-famous sandwiches, lining up for the hottest breakfast tacos in Portland, and sipping too many single-estate espressos, I find my fascination with the past growing.

We didn’t invent restaurants in 2009, after all. There were FOMO-provoking dishes long before social media had them traveling around the world, people planned vacations just to eat (do you even New Orleans?), and America had celebrity chefs and must-see cooking shows, back when it was mostly PBS doing the heavy lifting. And we are still so fortunate, truly, to have so many of those restaurants, and even some of the chefs, with us still, from that long-ago era—let us say, for the sake of drawing a line, everything from right around the millennium, going backward.

In recent years, it is at these restaurants that I have made some of the most unique, most joyful memories from my travels—martinis after five o𠆜lock at San Francisco’s Tadich Grill, one of the oldest restaurants in the country smoked sturgeon breakfasts at the camera-ready Barney Greengrass in New York a late night in the dessert room at Tampa’s thrillingly vintage Bern’s Steak House the perfect smash burger at the 101-year-old, woman-powered Workingman’s Friend in Indianapolis. This is the stuff that I want more of in 2020, these are the experiences that will stick with me forever—long after I’ve forgotten about the latest all-day cafe in Silver Lake, the hottest new food hall in Chicago, or that one place, somewhere in Brooklyn, everyone will be talking about for the next six months before moving on.

This nearly 17,000-word survey features roughly 250 different restaurants, from furthest Alaska to sunny South Florida. It represents an attempt at examining each state’s unique fingerprint on this vast, remarkably diverse thing that we call American food. I’m grateful to have 20-plus years of experience traveling around the country on assignment to draw on, and I’m even more grateful to my colleagues at Food & Wine, past and present, for providing many a directional sign, particularly through our back catalog of the annual Best New Chefs and Best New Restaurants franchises, alongside countless feature articles. Ultimately, think of this guide as a road map, if a little rough, like it were drawn on the back of a napkin, designed to jog your memory, or to push you toward a greater appreciation of our shared culinary heritage. Have fun out there—I sure did.


The Best Classic Restaurants in Every State

This year, we&rsquore renewing our vows with America&rsquos finest old-school institutions.

As rides go, the last 20 years have pretty much had it all. Thrills, spills, twists, turns, all at blinding speed—never mind those few flips upside down they didn’t warn you about𠅊nd here we are, just talking about the food. You can get off rides, but this one doesn’t seem to want to end, with city after city across the United States growing their respective restaurant cultures so quickly, it’s almost dizzying, even if we’re still terribly excited for what’s next.

Surfing from trend to trend, here today, gone tomorrow𠅊s fast as we’re into something, we’re almost over it. For quite some time, this has been our normal, going back at least to the Great Recession, and nearly to the beginning of the century. At the dawn of a new decade, we’re still looking ahead, but this time, also asking, ever so quietly, in the nicest possible way: What if we slow down for a minute and take a few deep breaths? What if we took some time to appreciate what’s already here?

After the better part of three years traveling the 50 states (and beyond) for Hrana i vino, sneaking into the new hotspots, glimpsing the future everywhere from Los Angeles to Columbus to Tampa, eating Instagram-famous sandwiches, lining up for the hottest breakfast tacos in Portland, and sipping too many single-estate espressos, I find my fascination with the past growing.

We didn’t invent restaurants in 2009, after all. There were FOMO-provoking dishes long before social media had them traveling around the world, people planned vacations just to eat (do you even New Orleans?), and America had celebrity chefs and must-see cooking shows, back when it was mostly PBS doing the heavy lifting. And we are still so fortunate, truly, to have so many of those restaurants, and even some of the chefs, with us still, from that long-ago era—let us say, for the sake of drawing a line, everything from right around the millennium, going backward.

In recent years, it is at these restaurants that I have made some of the most unique, most joyful memories from my travels—martinis after five o𠆜lock at San Francisco’s Tadich Grill, one of the oldest restaurants in the country smoked sturgeon breakfasts at the camera-ready Barney Greengrass in New York a late night in the dessert room at Tampa’s thrillingly vintage Bern’s Steak House the perfect smash burger at the 101-year-old, woman-powered Workingman’s Friend in Indianapolis. This is the stuff that I want more of in 2020, these are the experiences that will stick with me forever—long after I’ve forgotten about the latest all-day cafe in Silver Lake, the hottest new food hall in Chicago, or that one place, somewhere in Brooklyn, everyone will be talking about for the next six months before moving on.

This nearly 17,000-word survey features roughly 250 different restaurants, from furthest Alaska to sunny South Florida. It represents an attempt at examining each state’s unique fingerprint on this vast, remarkably diverse thing that we call American food. I’m grateful to have 20-plus years of experience traveling around the country on assignment to draw on, and I’m even more grateful to my colleagues at Food & Wine, past and present, for providing many a directional sign, particularly through our back catalog of the annual Best New Chefs and Best New Restaurants franchises, alongside countless feature articles. Ultimately, think of this guide as a road map, if a little rough, like it were drawn on the back of a napkin, designed to jog your memory, or to push you toward a greater appreciation of our shared culinary heritage. Have fun out there—I sure did.


The Best Classic Restaurants in Every State

This year, we&rsquore renewing our vows with America&rsquos finest old-school institutions.

As rides go, the last 20 years have pretty much had it all. Thrills, spills, twists, turns, all at blinding speed—never mind those few flips upside down they didn’t warn you about𠅊nd here we are, just talking about the food. You can get off rides, but this one doesn’t seem to want to end, with city after city across the United States growing their respective restaurant cultures so quickly, it’s almost dizzying, even if we’re still terribly excited for what’s next.

Surfing from trend to trend, here today, gone tomorrow𠅊s fast as we’re into something, we’re almost over it. For quite some time, this has been our normal, going back at least to the Great Recession, and nearly to the beginning of the century. At the dawn of a new decade, we’re still looking ahead, but this time, also asking, ever so quietly, in the nicest possible way: What if we slow down for a minute and take a few deep breaths? What if we took some time to appreciate what’s already here?

After the better part of three years traveling the 50 states (and beyond) for Hrana i vino, sneaking into the new hotspots, glimpsing the future everywhere from Los Angeles to Columbus to Tampa, eating Instagram-famous sandwiches, lining up for the hottest breakfast tacos in Portland, and sipping too many single-estate espressos, I find my fascination with the past growing.

We didn’t invent restaurants in 2009, after all. There were FOMO-provoking dishes long before social media had them traveling around the world, people planned vacations just to eat (do you even New Orleans?), and America had celebrity chefs and must-see cooking shows, back when it was mostly PBS doing the heavy lifting. And we are still so fortunate, truly, to have so many of those restaurants, and even some of the chefs, with us still, from that long-ago era—let us say, for the sake of drawing a line, everything from right around the millennium, going backward.

In recent years, it is at these restaurants that I have made some of the most unique, most joyful memories from my travels—martinis after five o𠆜lock at San Francisco’s Tadich Grill, one of the oldest restaurants in the country smoked sturgeon breakfasts at the camera-ready Barney Greengrass in New York a late night in the dessert room at Tampa’s thrillingly vintage Bern’s Steak House the perfect smash burger at the 101-year-old, woman-powered Workingman’s Friend in Indianapolis. This is the stuff that I want more of in 2020, these are the experiences that will stick with me forever—long after I’ve forgotten about the latest all-day cafe in Silver Lake, the hottest new food hall in Chicago, or that one place, somewhere in Brooklyn, everyone will be talking about for the next six months before moving on.

This nearly 17,000-word survey features roughly 250 different restaurants, from furthest Alaska to sunny South Florida. It represents an attempt at examining each state’s unique fingerprint on this vast, remarkably diverse thing that we call American food. I’m grateful to have 20-plus years of experience traveling around the country on assignment to draw on, and I’m even more grateful to my colleagues at Food & Wine, past and present, for providing many a directional sign, particularly through our back catalog of the annual Best New Chefs and Best New Restaurants franchises, alongside countless feature articles. Ultimately, think of this guide as a road map, if a little rough, like it were drawn on the back of a napkin, designed to jog your memory, or to push you toward a greater appreciation of our shared culinary heritage. Have fun out there—I sure did.


The Best Classic Restaurants in Every State

This year, we&rsquore renewing our vows with America&rsquos finest old-school institutions.

As rides go, the last 20 years have pretty much had it all. Thrills, spills, twists, turns, all at blinding speed—never mind those few flips upside down they didn’t warn you about𠅊nd here we are, just talking about the food. You can get off rides, but this one doesn’t seem to want to end, with city after city across the United States growing their respective restaurant cultures so quickly, it’s almost dizzying, even if we’re still terribly excited for what’s next.

Surfing from trend to trend, here today, gone tomorrow𠅊s fast as we’re into something, we’re almost over it. For quite some time, this has been our normal, going back at least to the Great Recession, and nearly to the beginning of the century. At the dawn of a new decade, we’re still looking ahead, but this time, also asking, ever so quietly, in the nicest possible way: What if we slow down for a minute and take a few deep breaths? What if we took some time to appreciate what’s already here?

After the better part of three years traveling the 50 states (and beyond) for Hrana i vino, sneaking into the new hotspots, glimpsing the future everywhere from Los Angeles to Columbus to Tampa, eating Instagram-famous sandwiches, lining up for the hottest breakfast tacos in Portland, and sipping too many single-estate espressos, I find my fascination with the past growing.

We didn’t invent restaurants in 2009, after all. There were FOMO-provoking dishes long before social media had them traveling around the world, people planned vacations just to eat (do you even New Orleans?), and America had celebrity chefs and must-see cooking shows, back when it was mostly PBS doing the heavy lifting. And we are still so fortunate, truly, to have so many of those restaurants, and even some of the chefs, with us still, from that long-ago era—let us say, for the sake of drawing a line, everything from right around the millennium, going backward.

In recent years, it is at these restaurants that I have made some of the most unique, most joyful memories from my travels—martinis after five o𠆜lock at San Francisco’s Tadich Grill, one of the oldest restaurants in the country smoked sturgeon breakfasts at the camera-ready Barney Greengrass in New York a late night in the dessert room at Tampa’s thrillingly vintage Bern’s Steak House the perfect smash burger at the 101-year-old, woman-powered Workingman’s Friend in Indianapolis. This is the stuff that I want more of in 2020, these are the experiences that will stick with me forever—long after I’ve forgotten about the latest all-day cafe in Silver Lake, the hottest new food hall in Chicago, or that one place, somewhere in Brooklyn, everyone will be talking about for the next six months before moving on.

This nearly 17,000-word survey features roughly 250 different restaurants, from furthest Alaska to sunny South Florida. It represents an attempt at examining each state’s unique fingerprint on this vast, remarkably diverse thing that we call American food. I’m grateful to have 20-plus years of experience traveling around the country on assignment to draw on, and I’m even more grateful to my colleagues at Food & Wine, past and present, for providing many a directional sign, particularly through our back catalog of the annual Best New Chefs and Best New Restaurants franchises, alongside countless feature articles. Ultimately, think of this guide as a road map, if a little rough, like it were drawn on the back of a napkin, designed to jog your memory, or to push you toward a greater appreciation of our shared culinary heritage. Have fun out there—I sure did.


The Best Classic Restaurants in Every State

This year, we&rsquore renewing our vows with America&rsquos finest old-school institutions.

As rides go, the last 20 years have pretty much had it all. Thrills, spills, twists, turns, all at blinding speed—never mind those few flips upside down they didn’t warn you about𠅊nd here we are, just talking about the food. You can get off rides, but this one doesn’t seem to want to end, with city after city across the United States growing their respective restaurant cultures so quickly, it’s almost dizzying, even if we’re still terribly excited for what’s next.

Surfing from trend to trend, here today, gone tomorrow𠅊s fast as we’re into something, we’re almost over it. For quite some time, this has been our normal, going back at least to the Great Recession, and nearly to the beginning of the century. At the dawn of a new decade, we’re still looking ahead, but this time, also asking, ever so quietly, in the nicest possible way: What if we slow down for a minute and take a few deep breaths? What if we took some time to appreciate what’s already here?

After the better part of three years traveling the 50 states (and beyond) for Hrana i vino, sneaking into the new hotspots, glimpsing the future everywhere from Los Angeles to Columbus to Tampa, eating Instagram-famous sandwiches, lining up for the hottest breakfast tacos in Portland, and sipping too many single-estate espressos, I find my fascination with the past growing.

We didn’t invent restaurants in 2009, after all. There were FOMO-provoking dishes long before social media had them traveling around the world, people planned vacations just to eat (do you even New Orleans?), and America had celebrity chefs and must-see cooking shows, back when it was mostly PBS doing the heavy lifting. And we are still so fortunate, truly, to have so many of those restaurants, and even some of the chefs, with us still, from that long-ago era—let us say, for the sake of drawing a line, everything from right around the millennium, going backward.

In recent years, it is at these restaurants that I have made some of the most unique, most joyful memories from my travels—martinis after five o𠆜lock at San Francisco’s Tadich Grill, one of the oldest restaurants in the country smoked sturgeon breakfasts at the camera-ready Barney Greengrass in New York a late night in the dessert room at Tampa’s thrillingly vintage Bern’s Steak House the perfect smash burger at the 101-year-old, woman-powered Workingman’s Friend in Indianapolis. This is the stuff that I want more of in 2020, these are the experiences that will stick with me forever—long after I’ve forgotten about the latest all-day cafe in Silver Lake, the hottest new food hall in Chicago, or that one place, somewhere in Brooklyn, everyone will be talking about for the next six months before moving on.

This nearly 17,000-word survey features roughly 250 different restaurants, from furthest Alaska to sunny South Florida. It represents an attempt at examining each state’s unique fingerprint on this vast, remarkably diverse thing that we call American food. I’m grateful to have 20-plus years of experience traveling around the country on assignment to draw on, and I’m even more grateful to my colleagues at Food & Wine, past and present, for providing many a directional sign, particularly through our back catalog of the annual Best New Chefs and Best New Restaurants franchises, alongside countless feature articles. Ultimately, think of this guide as a road map, if a little rough, like it were drawn on the back of a napkin, designed to jog your memory, or to push you toward a greater appreciation of our shared culinary heritage. Have fun out there—I sure did.


The Best Classic Restaurants in Every State

This year, we&rsquore renewing our vows with America&rsquos finest old-school institutions.

As rides go, the last 20 years have pretty much had it all. Thrills, spills, twists, turns, all at blinding speed—never mind those few flips upside down they didn’t warn you about𠅊nd here we are, just talking about the food. You can get off rides, but this one doesn’t seem to want to end, with city after city across the United States growing their respective restaurant cultures so quickly, it’s almost dizzying, even if we’re still terribly excited for what’s next.

Surfing from trend to trend, here today, gone tomorrow𠅊s fast as we’re into something, we’re almost over it. For quite some time, this has been our normal, going back at least to the Great Recession, and nearly to the beginning of the century. At the dawn of a new decade, we’re still looking ahead, but this time, also asking, ever so quietly, in the nicest possible way: What if we slow down for a minute and take a few deep breaths? What if we took some time to appreciate what’s already here?

After the better part of three years traveling the 50 states (and beyond) for Hrana i vino, sneaking into the new hotspots, glimpsing the future everywhere from Los Angeles to Columbus to Tampa, eating Instagram-famous sandwiches, lining up for the hottest breakfast tacos in Portland, and sipping too many single-estate espressos, I find my fascination with the past growing.

We didn’t invent restaurants in 2009, after all. There were FOMO-provoking dishes long before social media had them traveling around the world, people planned vacations just to eat (do you even New Orleans?), and America had celebrity chefs and must-see cooking shows, back when it was mostly PBS doing the heavy lifting. And we are still so fortunate, truly, to have so many of those restaurants, and even some of the chefs, with us still, from that long-ago era—let us say, for the sake of drawing a line, everything from right around the millennium, going backward.

In recent years, it is at these restaurants that I have made some of the most unique, most joyful memories from my travels—martinis after five o𠆜lock at San Francisco’s Tadich Grill, one of the oldest restaurants in the country smoked sturgeon breakfasts at the camera-ready Barney Greengrass in New York a late night in the dessert room at Tampa’s thrillingly vintage Bern’s Steak House the perfect smash burger at the 101-year-old, woman-powered Workingman’s Friend in Indianapolis. This is the stuff that I want more of in 2020, these are the experiences that will stick with me forever—long after I’ve forgotten about the latest all-day cafe in Silver Lake, the hottest new food hall in Chicago, or that one place, somewhere in Brooklyn, everyone will be talking about for the next six months before moving on.

This nearly 17,000-word survey features roughly 250 different restaurants, from furthest Alaska to sunny South Florida. It represents an attempt at examining each state’s unique fingerprint on this vast, remarkably diverse thing that we call American food. I’m grateful to have 20-plus years of experience traveling around the country on assignment to draw on, and I’m even more grateful to my colleagues at Food & Wine, past and present, for providing many a directional sign, particularly through our back catalog of the annual Best New Chefs and Best New Restaurants franchises, alongside countless feature articles. Ultimately, think of this guide as a road map, if a little rough, like it were drawn on the back of a napkin, designed to jog your memory, or to push you toward a greater appreciation of our shared culinary heritage. Have fun out there—I sure did.


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