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"&lt;strong&gt;In the past year, thousands of restaurants opened&lt;/strong&gt; in America\u2014and after just as many air miles, &lt;em&gt;BA&lt;/em&gt;'s\u00A0&lt;strong&gt;Andrew Knowlton&lt;/strong&gt; chose 50 as his favorites. (&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Here's the list&lt;/a&gt;\u00A0if you hate slideshows.) They range from oyster bars and diner revivals to a Mekong-Mississippi mashup and a Texas-style brasserie. But the one thing they have in common is this: flat-out deliciousness. Which of these 50 nominees will make our Hot 10 list of the absolute best new restaurants in America? &lt;span style=\"text-decoration: line-through;\"&gt;Check back August 19 to find out.&lt;/span&gt; Update: &lt;a href=\"http://bonappetit.com/hot10\"&gt;We've got a winner&lt;/a&gt;! (And here's the &lt;a href=\"http://www.bonappetit.com/2015hot10\" target=\"_blank\"&gt;2015 list&lt;/a&gt;!) &lt;p&gt;The best way to experience\u00A0&lt;strong&gt;Acorn&lt;/strong&gt;? Grab a seat at the bar in this soaring industrial space\u2014all exposed brick, concrete floors, and sculptural ductwork\u2014and go deep on the creative, seasonal cocktail list while simultaneously working your way through the small plates and larger, shareable entr\u00E9es.\u00A0As at Oak, its sister spot in Boulder, the menu is defined by a wood-burning oven: Local ingredients ranging from summer squash to bone marrow to a 36-ounce rib eye all get cozy with the fire, with predictably tasty results.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Rosie's Return (gin, ros\u00E9, rose water\u2026); lamb \"shawarma\" with watermelon, cucumber, and feta; oak-grilled chicken with bread pudding&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0That the former 19th-century foundry that houses Acorn is also an artisan food market, with a bakery, a butcher, a coffee roaster, and more food-geek essentials.&lt;/p&gt;&lt;p&gt;3350 Brighton Boulevard, Denver, CO \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/3350+Brighton+Blvd,+Denver,+CO+80216/@39.768756,-104.97973,17z/data=!3m1!4b1!4m2!3m1!1s0x876c791b58032d5d:0xea53eba268155d1d\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;720-542-3721&lt;br /&gt;&lt;a href=\"http://www.denveracorn.com\" target=\"_blank\"&gt;denveracorn.com&lt;/a&gt;&lt;br /&gt;&lt;a href=\"http://www.opentable.com/acorn\" target=\"_blank\"&gt;Make a Reservation on OpenTable&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Jennifer Olson&lt;/p&gt; &lt;p&gt;Located next to the historic Brattle Theatre in Harvard Square, Alden &amp;amp; Harlow\u2019s vibe is more Brooklyn than Boston\u2014in all the best ways. Dim lighting, subway-tiled walls, reclaimed wood, and vintage signs set the cozy scene, where well-heeled Cambridge locals, overworked students, and tenured professors chow down on a mix of high/low deliciousness like chips and three-onion dip and the restaurant\u2019s coveted \u201Csecret\u201D burger, made from a custom house blend of beef and served with salted onions, Little Gem lettuce, and melty cheddar.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Stone fruit and house pancetta; beef heart tartare; chicken-fried rabbit with celery, apple, blue cheese, and chile oil&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0That even though they are on the menu, A&amp;amp;H serves only 30 of those \"secret\" burgers a night, often selling out by 8:00 p.m.&lt;/p&gt;&lt;p&gt;40 Brattle Street, Cambridge, MA \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/Alden+%26+Harlow/@42.373546,-71.121543,17z/data=!3m1!4b1!4m2!3m1!1s0x89e37768306eba37:0xa3a498bf2ae4121d\" target=\"_blank\"&gt;Map It&lt;/a&gt;!&lt;br /&gt;617-864-2100&lt;br /&gt;&lt;a href=\"http://www.aldenharlow.com/\" target=\"_blank\"&gt;aldenharlow.com&lt;/a&gt;&lt;br /&gt;&lt;a href=\"http://www.opentable.com/alden-and-harlow-reservations-cambridge?rtype=ism&amp;amp;restref=114058\" target=\"_blank\"&gt;Make a Reservation on OpenTable&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Kristin Teig&lt;/p&gt; &lt;p&gt;Dinner here is essentially a private show. Just 18 customers can squeeze around the sleek, U-shaped wood bar, where chef\u00A0&lt;strong&gt;Ben Sukle&lt;/strong&gt;, breaking out on his own after presiding over the sprawling grandeur of\u00A0&lt;a href=\"http://www.thedorrance.com/\" target=\"_blank\"&gt;The Dorrance&lt;/a&gt;, a previous\u00A0&lt;a href=\"http://www.bonappetit.com/restaurants-travel/best-new-restaurants/article/top-50-best-new-restaurants-of-2012\" target=\"_blank\"&gt;Top 50 Nominee of 2012&lt;/a&gt;, turns out food that's as ambitious as it is personal\u2014Wagyu beef from a good friend of his in Vermont, say, or a gussied-up Rhode Island johnnycake. Go for the four-course prix fixe, a deal at $49.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0The menu changes frequently, but cross your fingers for the roasted carrot with grilled quahog or the sea-rocket-caper-topped raw Rhode Island beef.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0The daily \"Point Judith by-catch\"; a testament to Sukle's relationship with local fisheries, it features underdogs like weakfish, cunner fish, or scup\u2014all of which taste way better than they sound.&lt;/p&gt;&lt;div&gt;200 Washington Street,\u00A0Providence, RI \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/birch+restaurant/@41.8219298,-71.416442,18z/data=!4m5!1m2!2m1!1sbirch+providence!3m1!1s0x89e44512efcc6375:0xc51dda1e1fe711af\" target=\"_blank\"&gt;Map It!&lt;br /&gt;&lt;/a&gt;401-272-3105&lt;br /&gt;&lt;a href=\"http://www.birchrestaurant.com\" target=\"_blank\"&gt;birchrestaurant.com&lt;br /&gt;&lt;br /&gt;&lt;/a&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/div&gt;&lt;div&gt;\u00A0&lt;/div&gt;&lt;div&gt;Photo:\u00A0John Sconzo&lt;/div&gt; &lt;p&gt;With his thoughtful spins on classic take-out flavors (think pastrami wonton soup, kung pao chicken with rabbit instead of bird), chef\u00A0&lt;strong&gt;Richard Hales&lt;/strong&gt;\u00A0ups the Chinese food and dim sum game in Midtown Miami. The graffitied interior (complete with hanging portraits of Chuck Norris, Keith Richards, and Bruce Lee) is playful and laid-back, but the real draw is the drop-dead, seriously delicious food. And with fresh, inventive dishes like smacked cucumber pungent with smoked garlic or lobster fried rice, it's \u00A0hard to go wrong with any of them\u2014just pick your fire level and dive in.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Pan-fried pork cheek dumplings; rib eye with black bean sauce and cumin tots; Sichuan twice-cooked brussels sprouts&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0&lt;strong&gt;Jenny Hales&lt;/strong&gt;'s (a.k.a. \"Wife Hales\" on the menu) homemade waffle fortune cookies with quirky sayings: \"To truly find yourself you should play hide-and-seek alone.\"&lt;/p&gt;&lt;p&gt;3451 NE 1st Avenue, Miami, FL \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/Blackbrick/@25.809357,-80.191936,17z/data=!3m1!4b1!4m2!3m1!1s0x88d9b1541d24f861:0x144e8d5c1e187376\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;305-573-8886&lt;br /&gt;&lt;a href=\"http://www.midtownchinese.com/#about\" target=\"_blank\"&gt;midtownchinese.com&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0David Rosendorf&lt;/p&gt; &lt;p&gt;CBD Provisions filters big flavors through a local/seasonal lens to create a modern Texas brasserie that has us seriously questioning our devotion to Austin's better-hyped food scene. The menu nods to the local bounty, featuring regional meat and produce\u2014you're just as likely to find yourself snacking on zippy house-fermented okra as you are ultra-porky pig's tails. The space is huge, with soaring ceilings, exposed brick, and salvaged wood. Look for us hunkered down over CBD's Berkshire pork-head\u00A0&lt;em&gt;carnitas,&lt;/em&gt;\u00A0a dish that represents the cooking at its best: funky, elevated nose-to-tail eating with a decidedly fresh feel.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0&lt;em&gt;Nduja&lt;/em&gt;\u00A0pimento cheese toast; black-eyed pea hummus; butcher's steak with\u00A0&lt;em&gt;mole&lt;/em&gt;\u00A0poblano&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0That CBD Provisions does indeed make its own provisions\u2014jars of pickled vegetables line the walls of the space.&lt;/p&gt;&lt;p&gt;1530 Main Street,\u00A0Dallas, TX \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/1530+Main+St/@32.7805766,-96.7983196,17z/data=!3m1!4b1!4m2!3m1!1s0x864e9918c785c69f:0x70d9e080d5c9f536\" target=\"_blank\"&gt;Map It!&lt;br /&gt;&lt;/a&gt;214-261-4500&lt;br /&gt;&lt;a href=\"http://www.cbdprovisions.com\" target=\"_blank\"&gt;cbdprovisions.com&lt;br /&gt;&lt;/a&gt;&lt;a href=\"http://www.opentable.com/cbd-provisions-reservations-dallas\" target=\"_blank\"&gt;Make a Reservation on OpenTable&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Kevin Marple/Courtesy CBD Provisions&lt;/p&gt; &lt;p&gt;Central Provisions is everything you'd expect from a great (little) restaurant in a great (little) food town like Portland: Chef\u00A0&lt;strong&gt;Christopher Gould&lt;/strong&gt;\u00A0is \u00FCber-conscientious about sourcing, ensuring the impeccable quality of each local strawberry, cut of lamb, and\u2014this being Maine\u2014seafood delivery. The menu runs the gamut from Thai-inspired Chicken Bo Ss\u00E4m to Italian-ish\u00A0&lt;em&gt;trofie&lt;/em&gt;\u00A0pasta with arugula pesto, but our favorite way to experience Central Provisions is at the salvaged-wood chef's counter, watching Gould's intricate\u00A0&lt;i&gt;crudo&lt;/i&gt;\u00A0preparations\u2014informed by his days working at Boston restaurateur Ken Oringer's sushi bar, Uni\u2014fly out of the kitchen.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Any\u00A0&lt;em&gt;crudo&lt;/em&gt;\u00A0(fluke ceviche, yellowfin tuna, tuna tartare\u2026); Spanish mackerel with cherry jus; local mushrooms with\u00A0&lt;em&gt;nam prik&lt;/em&gt;&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0How the barstool seats are covered with recycled burlap bags from Central Provisions's coffee roaster.&lt;/p&gt;&lt;p&gt;414 Fore Street, Portland, ME \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/414+Fore+St,+Portland,+ME+04101/@43.656028,-70.253784,17z/data=!3m1!4b1!4m2!3m1!1s0x4cb29c3fc60faaad:0x75ab0d6e1bcd458e\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;207-805-1085&lt;br /&gt;&lt;a href=\"http://www.central-provisions.com/\" target=\"_blank\"&gt;central-provisions.com&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Peter Frank Edwards&lt;/p&gt; &lt;p&gt;We're longtime fans of Coltivare's parent business\u2014&lt;a href=\"http://revivalmarket.com/\" target=\"_blank\"&gt;Revival Market&lt;/a&gt;\u2014and its house-made charcuterie. Now chefs\u00A0&lt;strong&gt;Ryan Pera&lt;/strong&gt;\u00A0and\u00A0&lt;strong&gt;Morgan Weber&lt;/strong&gt;\u00A0have added this locally minded \"pizza and garden\" spot to their Houston empire,\u00A0serving small plates, salads, pasta, pizza, and full-on entr\u00E9es. While the\u00A0&lt;em&gt;salumi&lt;/em&gt;\u00A0is spectacular (Revival's\u00A0&lt;em&gt;nduja&lt;/em&gt;\u00A0should be on any cured-meat \"must list\"), don't overlook the veggie-driven dishes: Most of the produce comes from the stunning back garden and is notable even when playing backup for, say, a Texas-sized\u00A0&lt;em&gt;tagliata&lt;/em&gt;.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Any of the pizzas (especially the Texas 1015 with clams); cavatelli with garden vegetables; grilled broccoli salad&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0That the 3,000-square-foot garden is open to the public, so take a stroll through the salad greens and herbs while you wait for a table (and you will likely wait).&lt;/p&gt;&lt;p&gt;3320 White Oak Drive, Houston, Texas \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/preview?q=coltivare+houston&amp;amp;ie=UTF-8&amp;amp;ei=-d-hU8bHDOLJsQSc_4D4BA&amp;amp;ved=0CA0Q_AUoAA\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;713-637-4095&lt;br /&gt;&lt;a href=\"http://www.coltivarehouston.com/\" target=\"_blank\"&gt;coltivarehouston.com&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Andrea Weir&lt;/p&gt; &lt;p&gt;If the name didn't tip you off, the glass aging room that dominates the front of the gorgeously restored former Pearl Brewery offices should clue you in: Order the thoughtful, amazing-looking charcuterie. But the name has a double meaning; chef\u00A0&lt;strong&gt;Steve McHugh&lt;/strong&gt;\u00A0recently recovered from lymphoma. With his carefully prepared, hearty American dishes served in an elegant, turn-of-the-last-century industrial space, Cured is a victory in more ways than one.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0The charcuterie board, starring items like smoked duck ham, lamb and citrus terrine, and whipped pork butter for the bread. (One dollar from the sale of each board goes to charity.)&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0That original elements from the 1904 brewery are getting a second life; a hand-washing sink is now a bottle station, and the original vault holds precious booze.&lt;/p&gt;&lt;p&gt;306 Pearl Parkway,\u00A0San Antonio, TX \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/Cured/@29.441978,-98.479858,17z/data=!3m1!4b1!4m2!3m1!1s0x865cf5f6b699ef7b:0xea2b8ff83c9a2d37\" target=\"_blank\"&gt;Map It!&lt;br /&gt;&lt;/a&gt;210-314-3929&lt;br /&gt;&lt;a href=\"http://www.curedatpearl.com\" target=\"_blank\"&gt;curedatpearl.com&lt;br /&gt;&lt;/a&gt;&lt;a href=\"http://www.opentable.com/cured\" target=\"_blank\"&gt;Make a Reservation on OpenTable&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Scott Martin&lt;/p&gt; &lt;p&gt;Lauded for his casual long-lunch spot\u00A0&lt;a href=\"http://pastaworks.com/pages/about-pastaworks.html?page_id=621\" target=\"_blank\"&gt;Evoe&lt;/a&gt;, a three-person operation connected to a gourmet market that is a\u00A0&lt;em&gt;Bon App\u00E9tit&lt;/em&gt;\u00A0must-stop when in PDX, chef\u00A0&lt;strong&gt;Kevin Gibson&lt;/strong&gt;\u00A0has brought his rustic cooking to full-service Davenport. Decor is minimal, but there are at least 20 plates on the menu at all times (about twice that at Evoe), and whether it's nutty roasted favas with crispy mortadella or a bracing seafood salad, we\u2019re usually tempted to order them all. Pay special attention to vegetable dishes\u2014Gibson does them exceptionally well.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Padr\u00F3n chiles (an Evoe staple); grilled calamari with almond, chard, green garlic, and greens;\u00A0&lt;em&gt;fritto misto&lt;/em&gt;\u00A0&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0How the simple drinks menu\u2014a few classic cocktails, a few beers, and a selection of wines\u2014keeps the focus on the fab food.&lt;/p&gt;&lt;p&gt;2215 East Burnside Street, Portland, OR \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/Davenport/@45.523071,-122.643098,17z/data=!3m1!4b1!4m2!3m1!1s0x5495a0bbf9510033:0xa8cd6d5810c30bcf\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;503-236-8747&lt;br /&gt;&lt;a href=\"http://www.davenportpdx.com\" target=\"_blank\"&gt;davenportpdx.com&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Allison E. Jones&lt;/p&gt; &lt;p&gt;Drinksmaster\u00A0&lt;strong&gt;Derek Brown&lt;/strong&gt;\u00A0has brought our nation's capital a trio of alluring bars, each with its own personality. The establishments sit next door to one another in the diverse Shaw neighborhood, which means they're practically built for bar-crawling: Start with a glass of\u00A0&lt;em&gt;fino&lt;/em&gt;\u00A0and a ham sampler at Sherry-centric Mockingbird Hill, dip into oyster shooters and fresh clams at seafood enclave Eat the Rich, then cap off the night with snacks and whiskey at Southern Efficiency (pictured, left). If only the rest of Washington were this functional.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Hand-carved Mangalica ham at Mockingbird Hill;\u00A0\"Redneck Laundry\" (domestic caviar with potato chips) at Eat the Rich; sweet bourbon balls at Southern Efficiency&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0How Mockingbird Hill doubles as a coffee bar by day, brewing beans from cult roasters like Norway's Tim Wendelboe.&lt;/p&gt;&lt;p&gt;Eat the Rich:\u00A0&lt;a href=\"https://www.google.com/maps/place/1839+7th+St+NW/@38.9151058,-77.0216493,17z/data=!3m1!4b1!4m2!3m1!1s0x89b7b7faabb46993:0xba78c75d58c35031\" target=\"_blank\"&gt;1839 7th Street NW, Washington, D.C&lt;/a&gt;.;\u00A0&lt;a href=\"http://www.etrbar.com/\" target=\"_blank\"&gt;etrbar.com&lt;/a&gt;&lt;br /&gt;Southern Efficiency:\u00A0&lt;a href=\"https://www.google.com/maps/preview?q=1841+7th+St+NW,+Washington,+D.C,+20001&amp;amp;ie=UTF-8&amp;amp;hq=&amp;amp;hnear=0x89b7b7faabbc90db:0xf8d42459a1efaa2f,1841+7th+St+NW,+Washington,+DC+20001&amp;amp;gl=us&amp;amp;ei=lmS8U7fcL8jmsATP7YK4BA&amp;amp;ved=0CB4Q8gEwAA\" target=\"_blank\"&gt;1841 7th Street NW, Washington, D.C&lt;/a&gt;.;\u00A0&lt;a href=\"http://www.whiskeyhome.com/\" target=\"_blank\"&gt;whiskeyhome.com&lt;/a&gt;&lt;br /&gt;Mockingbird Hill:\u00A0&lt;a href=\"https://www.google.com/maps/place/1843+7th+St+NW/@38.9152061,-77.0216588,17z/data=!3m1!4b1!4m2!3m1!1s0x89b7b7faab9199ff:0x9f04160481f57224\" target=\"_blank\"&gt;1843 7th Street NW, Washington, D.C&lt;/a&gt;.;\u00A0&lt;a href=\"http://www.drinkmoresherry.com/menu\" target=\"_blank\"&gt;drinkmoresherry.com&lt;/a&gt;&lt;br /&gt;All bars: 202-316-9396&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Scott Suchman&lt;/p&gt; &lt;p&gt;Forget what you know about Charleston restaurants. At this modern temple to craft beer, there's not a gas lamp in sight. The space, big and sun-drenched, isn't even downtown. Grab a beer and start with some of the creative bar snacks and small plates: shishito peppers, homemade jerky, or a sweet-corn custard. Diners at the chef's counter can plot their attack on the cured meats hanging overhead.\u00A0Go ahead, have another pint\u2014there are more than 40 brews on tap, including house-made picks like Breakfast at the Still, an oatmeal-and-muscovado-sugar creation. Charleston, we hardly knew ya.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Smoked bar nuts; fresh ricotta with local bread; heritage chicken with Carolina Gold rice porridge\u00A0&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0How the huge outdoor seating area, with communal tables and actual trees, reminds us we need to come back here in winter.&lt;/p&gt;&lt;p&gt;1081 Morrison Drive, Charleston, SC \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/preview?ie=UTF-8&amp;amp;fb=1&amp;amp;gl=us&amp;amp;cid=17974668252901138386&amp;amp;q=Edmund%27s+Oast&amp;amp;ei=vofqU6u-NcOtyATy2oDoCA&amp;amp;ved=0CIgBEPwSMAk\" target=\"_blank\"&gt;Map It&lt;/a&gt;!&lt;br /&gt;843-727-1145&lt;br /&gt;&lt;a href=\"http://edmundsoast.com\" target=\"_blank\"&gt;edmundsoast.com&lt;br /&gt;&lt;/a&gt;&lt;a href=\"http://www.opentable.com/edmunds-oast-reservations-charleston?restref=117217&amp;amp;rid=117217\" target=\"_blank\"&gt;Make a Reservation on OpenTable&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Chrys Rynearson&lt;/p&gt; &lt;p&gt;After helming the kitchens\u00A0at\u00A0Rick Bayless's\u00A0&lt;a href=\"http://www.rickbayless.com/restaurants/topolobampo/\" target=\"_blank\"&gt;Topolobampo&lt;/a&gt;\u00A0and\u00A0&lt;a href=\"http://www.rickbayless.com/restaurants/frontera-grill/\" target=\"_blank\"&gt;Frontera Grill&lt;/a&gt;\u00A0chef\u00A0&lt;strong&gt;Brian Enyart&lt;/strong&gt;\u00A0headed south to open a spot of his own in Louisville. The vibe here is Mexi-SoCal, with vintage surf videos playing on a projector screen, D\u00EDa de los Muertos\u00A0skeletons decorating the brightly colored dining room, and killer rum and tequila lists\u2014all novel sights in\u00A0Bourbon Country. The food\u2014&lt;em&gt;queso fundito&lt;/em&gt;\u00A0(more, please!), tortas, and tacos\u2014is equally as fresh.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order&lt;/strong&gt;&lt;strong&gt;:&lt;/strong&gt;\u00A0Barbacoa tacos with salsa Mexicana and pickled radish; grilled red chile shrimp with red peanut\u00A0&lt;em&gt;mole,&lt;/em&gt;\u00A0spinach, and crispy onions; tortilla chips with a sampler of salsas&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0That the surf music you hear playing in the background? It's all on vintage vinyl.&lt;/p&gt;&lt;p&gt;1314 Bardstown Road, Louisville, KY \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/preview?q=el+camino+louisville&amp;amp;ie=UTF-8&amp;amp;ei=YuChU4TMKIzKsQS5n4HwDg&amp;amp;ved=0CAYQ_AUoAQ\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;502-454-5417&lt;br /&gt;&lt;a href=\"http://www.elfreakingcamino.com/\" target=\"_blank\"&gt;elfreakingcamino.com&lt;/a&gt;&lt;br /&gt;&lt;a href=\"http://www.opentable.com/el-camino-priority-seating\" target=\"_blank\"&gt;Make a Reservation on OpenTable&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Matthew Young&lt;/p&gt; &lt;p&gt;The food at\u00A0&lt;strong&gt;Ignacio Mattos&lt;/strong&gt;'s downtown restaurant is at once visionary and elusive: The Uruguay-born chef does brilliant things with little-heralded ingredients like\u2026endive and mussels. He makes ricotta dumplings that are on another planet. And then he obscures it all, carefully plating each dish to look as though there's practically nothing to it. Perhaps it's this sense of mystery that makes Estela so intriguing. But more likely, it's that Mattos's food\u2014served in what has quickly become the quintessential bustling, cool, downtown space\u2014is just so consistently, outrageously delicious.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Beef tartare with sunchoke; mussels escabeche on toast; ricotta dumplings; panna cotta&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0How co-owner\u00A0&lt;strong&gt;Thomas Carter&lt;/strong&gt;\u00A0adds another layer to the restaurant with his funky Old World wine list.&lt;/p&gt;&lt;p&gt;47 East Houston Street, New York, NY \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/47+E+Houston+St,+New+York,+NY+10012/@40.7246698,-73.9947464,17z/data=!3m1!4b1!4m2!3m1!1s0x89c2598f7fe3ed39:0xf9a361a30a9091c8\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;212-219-7693&lt;br /&gt;&lt;a href=\"http://www.estelanyc.com\" target=\"_blank\"&gt;estelanyc.com&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Tuukka Koski&lt;/p&gt; &lt;p&gt;Husband-and-wife team\u00A0&lt;strong&gt;Kyle Linden Webster&lt;/strong&gt;\u00A0and\u00A0&lt;strong&gt;Naomi Pomeroy&lt;/strong&gt;\u00A0(of\u00A0&lt;a href=\"http://www.beastpdx.com/\" target=\"_blank\"&gt;Beast&lt;/a&gt;) are behind this conceptual ode to an expat bar, where every detail, from the ornate salvaged moon gate to the global drinking snacks (like\u00A0Chinese sausage corn dogs), drips with nostalgic, if slightly irreverent, exoticism by way of the Lonely Planet. The lighting is dim, the cocktails are strong, the food is delicious. And amid the dripping wax and red lacquer, there's a sandwich like this one: just parsley, raw onion, and gray salt, an homage to James Beard's favorite snack. It's wildly improbable, but it might just be one of the best dishes of the year.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Besides James Beard's butter and onion sandwich?\u00A0&lt;em&gt;Samosa chaat;&lt;/em&gt;\u00A0Korean fried game hen; Entre Nous cocktail (think: a Pimm's G&amp;amp;T)&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0That chances are, you'll catch Webster spinning anything from Duke Ellington to Sade from his own extensive vinyl collection.&lt;/p&gt;&lt;p&gt;5424 NE 30th Avenue, Portland, OR \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/Expatriate/@45.562426,-122.634697,17z/data=!3m1!4b1!4m2!3m1!1s0x5495a6e77c59b2a9:0xe02445df0534e3e2\" target=\"_blank\"&gt;Map It!&lt;br /&gt;&lt;/a&gt;(no phone)&lt;br /&gt;&lt;a href=\"http://www.expatriatepdx.com\" target=\"_blank\"&gt;expatriatepdx.com&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Stephanie Yao\u00A0&lt;/p&gt; &lt;p&gt;Downtown L.A.\u2019s seminal, nearly century-old food hall got a new, fresher lease on life in 2013. Today, it\u2019s bustling with updated purveyors and restaurants (customers, too), from the upscale egg sandwiches at\u00A0&lt;a href=\"http://www.eggslut.com/#about\" target=\"_blank\"&gt;Eggslut&lt;/a&gt;\u00A0to one of the country's best burgers (and the beef to make your own) at\u00A0&lt;a href=\"http://www.belcampomeatco.com/restaurant/los-angeles/\" target=\"_blank\"&gt;Belcampo Meat Co.&lt;/a&gt;\u00A0Alongside these new ventures, long-standing Latino vendors like\u00A0&lt;a href=\"http://www.grandcentralmarket.com/vendors/8/ana-maria\" target=\"_blank\"&gt;Ana Maria&lt;/a&gt;, with its overstuffed\u00A0&lt;em&gt;gorditas,&lt;/em&gt;\u00A0are crucial to the appeal; it\u2019s that diversity that makes the market delicious\u2014and unique as a one-stop, culinary snapshot of the LA food scene.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0O.G. Pastrami at Wexler's Deli; pupusas at Sarita's Pupuseria; Thai barbecued chicken at Sticky Rice; the Slut at Eggslut; Texas brisket at Horse Thief BBQ&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0That the stoneware mugs, handmade in Silver Lake for\u00A0&lt;a href=\"http://www.grandcentralmarket.com/vendors/17/g-and-b-coffee\" target=\"_blank\"&gt;G&amp;amp;B Coffee&lt;/a&gt;, are available for sale.&lt;/p&gt;&lt;p&gt;317 South Broadway, Los Angeles, CA \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/317+S+Broadway,+Grand+Central+Market,+Los+Angeles,+CA+90013/@34.0506474,-118.2487064,17z/data=!3m1!4b1!4m2!3m1!1s0x80c2c64b918f6d89:0x5286a226697432e0\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;213-624-2378&lt;br /&gt;&lt;a href=\"http://www.grandcentralmarket.com/\" target=\"_blank\"&gt;grandcentralmarket.com&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Kyle Johnson&lt;/p&gt; &lt;p&gt;Chef-owner\u00A0&lt;strong&gt;Kevin\u00A0Gillespie&lt;/strong&gt;\u00A0has really taken the whole reality-TV-show thing to heart (must have been that stint on\u00A0&lt;em&gt;Top Chef&lt;/em&gt;), but man oh man, does it work: The dining room is a true extension of the kitchen, where seven chefs work furiously to plate and then present their food to the tables. Chefs come around with their dishes, and you can take the plate or pass\u2014although it's tough to say no to anyone who's pushing Gillespie's bold, inventive food like Greek-style lamb breast, \"make your own\"\u00A0&lt;em&gt;caprese&lt;/em&gt;\u00A0salad, or the restaurant's take on Vietnamese street food. Careful or, like us, you might find yourself ordering the entire menu.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0The menu changes frequently, but get the West Coast Burger if it comes by your table.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0The restaurant's \"Hired Guns\" series, where a visiting, noteworthy chef like\u00A0&lt;strong&gt;John Currence&lt;/strong&gt;\u00A0will drop by to cook (and deliver) a selection of the menu's dishes.&lt;/p&gt;&lt;p&gt;924 Garrett Street, Suite C, Atlanta, GA \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/preview?q=924+Garrett+Street,+Ste+C.+Atlanta,+GA+30316&amp;amp;ie=UTF-8&amp;amp;hq=&amp;amp;hnear=0x88f503e3dbdf2e95:0xc06f788c7956f9b0,924+Garrett+St,+Atlanta,+GA+30316&amp;amp;gl=us&amp;amp;ei=O-TGU7_RIq7esAS6kIFw&amp;amp;ved=0CB4Q8gEwAA\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;404-380-1886&lt;br /&gt;&lt;a href=\"http://www.gunshowatl.com/\" target=\"_blank\"&gt;gunshowatl.com&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Angie Mosier&lt;/p&gt; &lt;p&gt;Head baker\u00A0&lt;strong&gt;Alex Bois&lt;/strong&gt;'s bread program is the not-so-secret star of chef\u00A0&lt;strong&gt;Eli Kulp&lt;/strong&gt;'s menu: The levain with vegetable ash, anadama miche (made with molasses and cracked corn), and buckwheat cherry are already legendary. Used as the foundation for outrageous breakfast sandwiches like the Forager (with king oyster mushrooms, braised kale, and a fried egg) or as the base for decadent tartines (topped with, say, lobster knuckles) at dinner, these are loaves worth building a three-meals-a-day restaurant around\u2014which is exactly what Kulp has done.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0The Best Grilled Cheese Ever; the Forager breakfast sandwich; rye rigatoni with pastrami rag\u00F9&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0That High Street worked with local artisans Felt &amp;amp; Fat on the cool custom plates for the restaurant.&lt;/p&gt;&lt;p&gt;308 Market Street, Philadelphia, PA \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/308+Market+St,+Philadelphia,+PA+19106/@39.950025,-75.1462609,17z/data=!3m1!4b1!4m2!3m1!1s0x89c6c8845147a28d:0x2d435dcc0895bb8c\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;215-625-0988&lt;br /&gt;&lt;a href=\"http://highstreetonmarket.com/\" target=\"_blank\"&gt;highstreetonmarket.com&lt;/a&gt;&lt;br /&gt;&lt;a href=\"http://www.opentable.com/high-street-on-market\" target=\"_blank\"&gt;Make a Reservation on OpenTable&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Marcus Nilsson&lt;/p&gt; &lt;p&gt;Check your authenticity meter at the door: Chef\u00A0&lt;strong&gt;Quealy Watson&lt;/strong&gt;'s mix of Indian, Chinese, Thai, Japanese, Mexican, and American ingredients and techniques is all over the map\u2014but it's one helluva delicious ride. Sprung from the same mental space as\u00A0&lt;strong&gt;Danny Bowien&lt;/strong&gt;'s lauded Mission Chinese (think huge, mostly Asian flavors; no rules), Hot Joy thrives on the passion and technical skill that Watson puts into dishes like crab fat\u2013caramel wings and his many riffs on fried rice. Combined with the place's Chinese-restaurant-of-yesteryear/opium-den decor, the whole experience is a trip.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Tiger salad; lamb\u00A0&lt;em&gt;dan dan&lt;/em&gt;\u00A0noodles; dirty fried rice; black sesame ice cream with banana cake&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0That Watson is not afraid to admit that he loves (and uses) MSG.&lt;/p&gt;&lt;p&gt;1014\u00A0South Alamo Street,\u00A0San Antonio, TX \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/1014+S+Alamo+St,+San+Antonio,+TX+78210/@29.413598,-98.4908899,17z/data=!3m1!4b1!4m2!3m1!1s0x865c58a5f5b28671:0xb8c2a0fccae03a7f\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;210-368-9324&lt;br /&gt;&lt;a href=\"http://www.hotjoysa.com\" target=\"_blank\"&gt;hotjoysa.com&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Peden + Munk&lt;/p&gt; &lt;p&gt;O.G.\u00A0&lt;a href=\"http://www.chezpim.com\" target=\"_blank\"&gt;blogger&lt;/a&gt;, award-winning jam-maker, and now restaurateur:\u00A0&lt;strong&gt;Pim Techamuanvivit&lt;/strong&gt;\u00A0has taken on many roles. In her latest, as \"proprietress\" of this Thai restaurant in San Francisco's Union Square, she and chef de cuisine\u00A0&lt;strong&gt;Michael Gaines&lt;/strong&gt;\u00A0kick out spicy tamarind-glazed wings, chicken fat rice, and more hard-to-find specialties from Techamuanvivit's native Thailand. Add this to the list of well-sourced, fiery, no-sweet-curries-allowed Thai places (Pok Pok, Night + Market, Thai-Kun, Uncle Boon's\u2026) that are making the cuisine one of the most exciting to eat in the U.S. right now.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0&lt;em&gt;Pad kee mao&lt;/em&gt;\u00A0(spicy stir-fried \"drunken noodles\" with pork); green curry with rabbit; grilled Northern Thai sausage&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0That the cocktails you order to cool the fire were created by the folks behind one of our favorite SF bars,\u00A0&lt;a href=\"http://www.trickdogbar.com\" target=\"_blank\"&gt;Trick Dog&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;55 Cyril Magnin Street, San Francisco, CA \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/55+Cyril+Magnin+St/@37.784878,-122.408965,17z/data=!3m1!4b1!4m2!3m1!1s0x8085808f6271f69f:0xf6bb8df2fb6c1c18\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;415-362-7456&lt;br /&gt;&lt;a href=\"http://kinkhao.com/\" target=\"_blank\"&gt;kinkhao.com&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Alanna Hale&lt;/p&gt; &lt;p&gt;The London Plane is a caf\u00E9, a bakery, a ceramics store, a takeaway shop, an events space, and a florist. And that doesn't even cover the Little London Plane, just down the block in Seattle's Occidental Plaza, which is both cookbook shop and wine bar. The overall effect is of something overwhelmingly lovely: an airy space filled with sunlight, ideal for a leisurely breakfast of toast (made with the Plane's sourdough and topped with its cultured butter or, say,\u00A0smashed avocado, sesame paste, and chili), pastries (like a buckwheat canel\u00E9), or yogurt (house-made, of course) served with delicate seasonal produce.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Sprouting brassicas and potatoes with turmeric, mustard seed oil and six-minute eggs; split-pea porridge with brown butter; that avocado toast!&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0That if you're a lucky local, the restaurant comes to you, via weekly \"Larder\" boxes packed with produce, bread, flowers, and more.&lt;/p&gt;&lt;p&gt;300 Occidental Avenue South,\u00A0Seattle, WA \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/300+Occidental+Ave+S/@47.5999664,-122.3326583,17z/data=!3m1!4b1!4m2!3m1!1s0x54906aa4d2fd9e0f:0xa9a98a75bda1e7a2\" target=\"_blank\"&gt;Map It!&lt;br /&gt;&lt;/a&gt;206-624-1374&lt;br /&gt;&lt;a href=\"http://www.thelondonplaneseattle.com/\" target=\"_blank\"&gt;thelondonplaneseattle.com&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Dorothee Brand&lt;/p&gt; &lt;p&gt;Behind a sliding door in the back of brew-heaven\u00A0&lt;a href=\"http://www.torstnyc.com/\" target=\"_blank\"&gt;T\u00F8rst&lt;/a&gt;\u00A0lies this tasting-menu-only spot, where chef\u00A0&lt;strong&gt;Daniel Burns&lt;/strong&gt;\u00A0(an alum of\u00A0&lt;a href=\"http://momofuku.com/\" target=\"_blank\"&gt;Momofuku&lt;/a&gt;\u00A0and\u00A0&lt;a href=\"http://noma.dk\" target=\"_blank\"&gt;Noma&lt;/a&gt;) and Danish brewing legend\u00A0&lt;strong&gt;Jeppe Jarnit-Bjergs\u00F8&lt;/strong&gt;\u00A0(of\u00A0&lt;a href=\"http://eviltwin.dk/\" target=\"_blank\"&gt;Evil Twin Brewing&lt;/a&gt;) rule over a safe space for food and beer lovers. Intricate, inventive dishes, such as steak tartare with caramelized-onion \"chips\" and chanterelles with grilled lettuce and egg, pair fantastically with selections from T\u00F8rst's\u00A0sleek taps. Reservations for seatings in the small, light wood room are made\u00A0via the restaurant's website, and while all of this may seem a little precious, Burns' food manages to make it all beyond satisfying.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0The menu changes seasonally, but the house-made bread with cultured butter is a recurring highlight.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0That if Luksus's tasting menu doesn't fit your budget, T\u00F8rst offers a small but mighty menu of bar snacks.&lt;/p&gt;&lt;p&gt;615 Manhattan Avenue, Brooklyn, NY \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/615+Manhattan+Ave/@40.723414,-73.9508205,17z/data=!3m1!4b1!4m2!3m1!1s0x89c259445577ed77:0xe1e4bcc829836fc2\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;718-389-6034&lt;br /&gt;&lt;a href=\"http://www.luksusnyc.com/\" target=\"_blank\"&gt;luksusnyc.com&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Signe Birck&lt;/p&gt; &lt;p&gt;The team behind late-night-only chefs'-favorite Octopus Bar spreads its culinary wings with full-service restaurant Lusca. Install yourself on one of the comfy stools at the beautiful dark-wood raw bar and go to town on fresh-shucked oysters and expertly prepared nigiri. Then move on to more substantial (but equally tasty) dishes from the kitchen, like house-made charcuterie, crispy sardines, and interesting plates of veg such as hakurei turnips or escarole made to share. (Everyone needs their greens, right?)&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Tortellini\u00A0with rabbit mortadella and shiitake; lamb neck with white anchovy, herb salad, and citrus&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0How the giant octopus mural behind the bar, painted by Will Mitchell of Square Away Signs,\u00A0totally makes the space.&lt;/p&gt;&lt;p&gt;1829 Peachtree Road NE, Atlanta, GA \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/preview?client=safari&amp;amp;oe=UTF-8&amp;amp;ie=UTF-8&amp;amp;fb=1&amp;amp;gl=us&amp;amp;cid=9243476765266617463&amp;amp;q=Lusca&amp;amp;ei=aDioU_DrCKjKsQTwqYC4Cw&amp;amp;ved=0CIgBEPwSMAw\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;678-705-1486&lt;br /&gt;&lt;a href=\"http://www.luscaatl.com\" target=\"_blank\"&gt;luscaatl.com&lt;/a&gt;&lt;br /&gt;&lt;a href=\"http://www.opentable.com/lusca\" target=\"_blank\"&gt;Make a Reservation on OpenTable&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Sarah Dodge&lt;/p&gt; &lt;p&gt;Bakeshops are hardly rare these days, so finding one as charming, inventive, and delicious as\u00A0&lt;strong&gt;Kristen Murray&lt;/strong&gt;\u2019s luncheonette is a delight. With an open kitchen, a few tiny booths, and fresh flowers, the all-white dining room is a tranquil spot to enjoy a cup of tea and a treat from the\u00A0&lt;i&gt;fika\u00A0&lt;/i&gt;case (currant scones, brioche rolls, tea cakes\u2026) or a glass of wine with one of her more composed desserts like Murray's black pepper cheesecakes. Creamy and tangy with pops of spice, they rest upon nutty, golden-brown cookies and are the ideal vessels for whatever seasonal compote she whips up that day. Stop in after 4 for\u00A0&lt;i&gt;fer vermut\u00A0&lt;/i&gt;and sample a selection of Spanish and French vermouths accompanied by an assortment of savory snacks.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Lemon souffl\u00E9 pudding cake; chocolat fondant tarte;\u00A0Cocoa Puff palmier cookie; carrot and horseradish tartine&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0That the handsome hand-sewn\u00A0&lt;em&gt;matpakke\u00A0&lt;/em&gt;lunch sacks\u00A0&lt;em&gt;and&lt;/em&gt;\u00A0the beautiful aprons are available for purchase.&lt;/p&gt;&lt;p&gt;921 SW Oak Street, Portland, OR \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/preview?client=safari&amp;amp;oe=UTF-8&amp;amp;ie=UTF-8&amp;amp;fb=1&amp;amp;gl=us&amp;amp;cid=10768700559041607718&amp;amp;q=Maurice&amp;amp;ei=srnWU5sti8mxBNzVgtAM&amp;amp;ved=0CIoBEPwSMAs\" target=\"_blank\"&gt;Map It!&lt;br /&gt;&lt;/a&gt;503-224-9921&lt;br /&gt;&lt;a href=\"http://www.mauricepdx.com\" target=\"_blank\"&gt;mauricepdx.com&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Eva Kolenko&lt;/p&gt; &lt;p&gt;Combining food traditions from both the Mekong and Mississippi deltas, MoPho is our favorite kind of NOLA spot: a fun but thoughtful mashup of old and new regional flavors that feels as \"right now\" as it gets.\u00A0&lt;em&gt;Pho&lt;/em&gt;\u00A0is offered with pork belly,\u00A0&lt;em&gt;banh mi&lt;/em&gt;\u00A0(in the guise of po'boys) with fried \u00A0oysters, and chicken wings sing with lemongrass and ginger (ideal for washing down with bubble tea cocktails at the bar). The dark, lively space\u2014all polished concrete and salvaged wood\u2014even manages to transcend the \"What is\u00A0&lt;em&gt;this&lt;/em&gt;\u00A0doing here?\" Mid-City location.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Beef cheeks with shallots and black pepper over rice vermicelli; any of the specials, like pepper-jelly-braised clams&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0That on Saturdays, MoPho grills a whole pig on the patio; try the meat in\u00A0&lt;em&gt;pho,&lt;/em&gt;\u00A0po'boys, and pretty much everything else.&lt;/p&gt;&lt;p&gt;514 City Park Avenue, New Orleans, LA \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/Mopho/@29.983524,-90.105254,17z/data=!3m1!4b1!4m2!3m1!1s0x8620af7a59bbed7b:0xfff54a322cebb8d8\" target=\"_blank\"&gt;Map It!&lt;br /&gt;&lt;/a&gt;504-482-6845&lt;br /&gt;&lt;a href=\"http://www.mophonola.com\" target=\"_blank\"&gt;mophonola.com&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Andy Weilbaecher&lt;/p&gt; &lt;p&gt;The youthful team behind Chicago's\u00A0&lt;a href=\"http://www.ruxbinchicago.com/site/\" target=\"_blank\"&gt;Ruxbin&lt;/a&gt;\u00A0(named one of\u00A0&lt;a href=\"http://www.bonappetit.com/restaurants-travel/best-new-restaurants/slideshow/best-new-restaurants-in-america-2011/?slide=6\" target=\"_blank\"&gt;&lt;em&gt;Bon App\u00E9tit&lt;/em&gt;'s 10 Best New Restaurants in 2011&lt;/a&gt;) created this more casual sibling just a few blocks away. Long communal tables and a happening patio (weather permitting; this\u00A0&lt;em&gt;is&lt;/em&gt;\u00A0Chicago after all) set the stage for a charged night out, fueled by a barrage of shareable plates from chef\u00A0&lt;strong&gt;Edward Kim&lt;/strong&gt;, whose food bounces around Asia, hitting all the deep, funky, comforting flavors we crave along the way.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Everything wings; collar of the day; crab brain fried rice&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0The screen-door cabinets in the dining room, which function as both decor and extra storage for the kitchen.&lt;/p&gt;&lt;p&gt;1401 North Ashland Avenue, Chicago, IL \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/1401+N+Ashland+Ave/@41.9071417,-87.6672164,17z/data=!3m1!4b1!4m2!3m1!1s0x880fd2dab88feaeb:0xd2df1e833461b982\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;773-687-9977&lt;br /&gt;&lt;a href=\"http://www.mottstreetchicago.com/\" target=\"_blank\"&gt;mottstreetchicago.com&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Monica Wang&lt;/p&gt; &lt;p&gt;This sceney stunner from the folks behind some of Chicago's best restaurants (&lt;a href=\"http://avecrestaurant.com/\" target=\"_blank\"&gt;Avec&lt;/a&gt;,\u00A0&lt;a href=\"http://thepublicanrestaurant.com/\" target=\"_blank\"&gt;The Publican&lt;/a&gt;,\u00A0&lt;a href=\"http://bigstarchicago.com/\" target=\"_blank\"&gt;Big Star&lt;/a&gt;) knocks three meals a day out of the park, from pastry chef\u00A0&lt;strong&gt;Amanda Rockman&lt;/strong&gt;'s outstanding breakfast treats (like handmade\u00A0&lt;em&gt;cornetti)\u00A0&lt;/em&gt;to open-face\u00A0&lt;em&gt;fettunta&lt;/em&gt;\u00A0(i.e., toast!) at lunch to chef\u00A0&lt;strong&gt;Erling Wu Bower&lt;/strong&gt;'s ambitious dinner menu of house-made pastas, exceptionally fresh fish, and hearty, meaty mains (seconds on the veal meatballs!).\u00A0The always-crowded corner space is defined by its long open kitchen. Park yourself at one of the sleek banquettes along the floor-to-ceiling windows and look out onto Rush Street; this is why we eat out.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Salt-crusted branzino; Prosecco-apricot-burnt-honey affogato&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0That guests at the Thompson Hotel can order Nico Osteria to their rooms.&lt;/p&gt;&lt;p&gt;1015 North Rush Street, Chicago, IL \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/1015+N+Rush+St/@41.901285,-87.627429,17z/data=!3m1!4b1!4m2!3m1!1s0x880fd351eaff512b:0x428050bc2f3c970e\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;312-994-7100&lt;br /&gt;&lt;a href=\"http://www.nicoosteria.com/\" target=\"_blank\"&gt;nicoosteria.com&lt;/a&gt;&lt;br /&gt;&lt;a href=\"http://www.opentable.com/nico-osteria\" target=\"_blank\"&gt;Make a Reservation on OpenTable&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Lucy Angel&lt;/p&gt; &lt;p&gt;Like the original\u00A0&lt;a href=\"http://thenightmarket.blogspot.com/\" target=\"_blank\"&gt;Night + Market&lt;/a&gt;\u00A0in West Hollywood, the new\u00A0Silver Lake location has an acid-pop aesthetic: Beaded curtains divide up the bright orange-and-pink dining room. A vintage Cindy Crawford poster watches as a spice-hungry crowd fills up on northern Thai street food like fatty grilled pig neck, fiery salads, and a ton of heady curries. Along with Andy Ricker at Pok Pok (and a few others), chef &lt;strong&gt;Kris Yenbamroong&lt;/strong&gt; is responsible for the overall upping of America's Thai food game, and we couldn't be happier. For the adventurous, there are new menu items specific to Song: One dish, a dip called\u00A0&lt;em&gt;nam prik maengda&lt;/em&gt;, features steamed, mashed water bugs. Trust the chef. Turns out they're less for shock value than for the lightly fruity note they give the paste.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0&lt;em&gt;Hor ab&lt;/em&gt;\u00A0(catfish and pork fat tamale baked in a banana leaf with chile and herbs);\u00A0&lt;em&gt;gaeng pa nok saap&lt;/em&gt;\u00A0(jungle curry with wild ginger, young peppercorns, Thai eggplant, holy basil, and minced chicken thigh);\u00A0&lt;em&gt;larb tod&lt;/em&gt;\u00A0(fried larb \"meatballs\" made of pork, pork liver, and pork blood)&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0That\u00A0&lt;em&gt;song&lt;/em&gt;\u00A0means \"two\" in Thai, which explains the new spot's name.\u00A0&lt;strong&gt;&lt;br /&gt;&lt;/strong&gt;&lt;/p&gt;&lt;p&gt;3322 West Sunset Boulevard, Los Angeles, CA \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/preview?q=3322+W.+Sunset+Blvd.+Los+Angeles,+CA+9002&amp;amp;ie=UTF-8&amp;amp;hq=&amp;amp;hnear=0x80c2c7389fa1d637:0x1ca05754a2cc2de6,3322+Sunset+Blvd,+Los+Angeles,+CA+90026&amp;amp;gl=us&amp;amp;ei=N_rGU-azFKLJsQT2ooCwDQ&amp;amp;ved=0CBwQ8gEwAA\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;323-665-5899&lt;br /&gt;&lt;a href=\"http://www.nightmarketsong.com/\" target=\"_blank\"&gt;nightmarketla.com&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Laure Joliet&lt;/p&gt; &lt;p&gt;Creativity is king at this Kansas City eatery, where the kitchen constantly seeks to update both its menu and its style (with a name like Novel, we'd expect nothing less). The restaurant operates out of an updated cozy old Victorian house, but with dishes like pig's-head pie and chilled corn soup with seaweed and trout roe, the menu couldn't feel more of the moment.\u00A0Chef-owner\u00A0&lt;strong&gt;Ryan Brazeal&lt;/strong&gt;\u00A0is so dedicated to breaking the mold on what it means to be a \"New American\" restaurant that he's advocating a complete abandonment of the term. His adjectival improvement? \"Novel American,\" of course.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Duck neck dumplings, foie gras, and black vinegar; pork chop with pork belly rag\u00F9 and spaetzle; potatoes with bacon, dry scallops, and bean sprouts&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0How Brazeal shows love to KC's local food scene by starting meals with a selection of bread from the artisanal bakery around the corner.&lt;/p&gt;&lt;p&gt;815 West 17th Street, Kansas City, MO \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/novel+Restaurant/@39.092868,-94.594014,17z/data=!3m1!4b1!4m2!3m1!1s0x0:0x46ba949369dd4c1a\" target=\"_blank\"&gt;Map It&lt;/a&gt;!&lt;br /&gt;816-221-0785&lt;br /&gt;&lt;a href=\"http://www.novelkc.com\" target=\"_blank\"&gt;novelkc.com&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Paul Ingold&lt;/p&gt; &lt;p&gt;As one of Austin's most beloved food trucks, Odd Duck served up gut-busting street food like \"Tater Tots\" and pork belly sliders. Now, chef\u00A0&lt;strong&gt;Bryce Gilmore&lt;/strong&gt;\u00A0has retired his trailer and opened a bright, modern bricks-and-mortar incarnation with similarly delicious fare. Yes, the menu is still pork-, cheese-, and carb-heavy (and thank God for that), but real kitchen space allows Gilmore to also create more nuanced vegetable-forward dishes like zucchini pancakes or pizza with curried eggplant, feta and pine nuts.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Grilled lamb belly taco (or any taco of the day); bycatch ceviche with peppers, crema, and potato chips; field pea salad with hummus&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0That Odd Duck has seven different menus, catering to the most common allergies and limitations like gluten-free, nut-free, and vegan.&lt;/p&gt;&lt;p&gt;1201 South Lamar Boulevard, Austin, TX \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/1201+S+Lamar+Blvd,+Austin,+TX+78704/@30.2546299,-97.762,17z/data=!3m1!4b1!4m2!3m1!1s0x8644b51f9f86a855:0x4c9f2d2530e78dd2\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;512-433-6521&lt;br /&gt;&lt;a href=\"http://oddduckaustin.com/\" target=\"_blank\"&gt;oddduckaustin.com&lt;/a&gt;&lt;br /&gt;&lt;a href=\"http://www.opentable.com/odd-duck?scpref=96\" target=\"_blank\"&gt;Make a Reservation on OpenTable&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Jody Horton&lt;/p&gt; &lt;p&gt;&lt;strong&gt;Josef Centeno&lt;/strong&gt;'s success at\u00A0&lt;a href=\"http://bacomercat.com/home.html\" target=\"_blank\"&gt;B\u00E4co Mercat&lt;/a&gt;\u00A0(&lt;a title=\"B\u00E4co Mercat Is the 9th-Best Restaurant in America 2012\" href=\"http://www.bonappetit.com/restaurants-travel/best-new-restaurants/article/baco-mercat-is-the-9th-best-restaurant-in-america-2012\" target=\"_blank\"&gt;a Hot 10 Restaurant in 2013&lt;/a&gt;) and\u00A0&lt;a href=\"http://bar-ama.com/home.html\" target=\"_blank\"&gt;Bar Am\u00E1&lt;/a&gt;\u00A0set the bar high for his fine-dining foray,\u00A0&lt;strong&gt;Orsa &amp;amp; Winston&lt;/strong&gt;, in downtown Los Angeles. The chef exceeds expectations, pulling disparate sources of inspiration (Japan, Italy, L.A.) together into precise dishes presented in thoughtful tasting menus. The focus is on the food in this spare room. From coddled eggs with pancetta and cream to geoduck-and-lobster risotto, Centeno's menus are heavy on indulgence, luxury, and\u2014of course\u2014deliciousness.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Centeno offers constantly changing tasting menus in several levels of price and quantity. Ballers can reserve the super\u00A0&lt;em&gt;omakase&lt;/em&gt;\u00A0($195 for 20-plus courses, with an optional $100 wine pairing). Whichever menu you choose, hope the\u00A0&lt;em&gt;Satsuki&lt;/em&gt;\u00A0rice with\u00A0&lt;em&gt;uni&lt;/em&gt;\u00A0makes an appearance.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0The wall treatment, which is actually scanned\u00A0&lt;em&gt;umeboshi&lt;/em&gt;\u00A0paste blown out into a 16-foot artwork by Los Angeles\u2013based designer\u00A0&lt;strong&gt;Amaryllis Knight&lt;/strong&gt;.&lt;/p&gt;&lt;p&gt;122 West 4th Street, Los Angeles, CA \u00A0\u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/preview?q=122+West+4th+Street,+Los+Angeles,+CA,+90013&amp;amp;ie=UTF-8&amp;amp;hq=&amp;amp;hnear=0x80c2c64a30591749:0xa19b4d185f1c463e,122+W+4th+St,+Los+Angeles,+CA+90013&amp;amp;gl=us&amp;amp;ei=AQi_U5PbAuyysASOrYD4Aw&amp;amp;ved=0CB4Q8gEwAA\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;213-687-0300&lt;br /&gt;&lt;a href=\"http://www.orsaandwinston.com/home.html\" target=\"_blank\"&gt;orsaandwinston.com&lt;/a&gt;&lt;br /&gt;&lt;a href=\"http://www.opentable.com/orsa-and-winston\" target=\"_blank\"&gt;Make a Reservation on OpenTable&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Dylan + Jeni\u00A0&lt;/p&gt; &lt;p&gt;Helmed by two young chefs priced out of Portland's booming restaurant market, this shiny red 1927 dining car offers spot-on classics at breakfast and lunch (buttermilk flapjacks, tuna melts)\u2014served with a side of the Rolling Stones or Wu-Tang Clan to remind you this is not your typical diner. On Friday and Saturday nights, the only evenings dinner is served, customers squeeze onto the 15 stools (all seating is counter-seating) for a small menu of well-executed American comfort food, circa right now: brick chicken, ham croquettes, maple\u2013brown sugar pudding.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0For breakfast, the homemade corned beef hash, two eggs and toast; for dinner, mussels with fregola sarda, red onion, and mint&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0The vintage Maine milk and soda bottles that serve as water carafes at dinner.&lt;/p&gt;&lt;p&gt;18 Franklin Street, Biddeford, ME \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/18+Franklin+St,+Biddeford,+ME+04005/@43.492596,-70.4546373,17z/data=!3m1!4b1!4m2!3m1!1s0x4cb2a4f8b79202fb:0x37a56dcd332816bb\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;207-284-0015&lt;br /&gt;&lt;a href=\"http://www.palacedinerme.com\" target=\"_blank\"&gt;palacedinerme.com&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Douglas Merriam&lt;/p&gt; &lt;p&gt;The Pig is the classically trained\u00A0&lt;strong&gt;Andrew Le&lt;/strong&gt;,\u00A0born on Oahu to Vietnamese parents. The Lady is Le's mom\u00A0&lt;strong&gt;Loan \"Mama\" Le&lt;/strong&gt;. Together, they are the forces behind this lively Asian-meets-Western spot that evolved from pop-up to farmers' market stand to red-hot bricks-and-mortar Chinatown space. While Mama Le's home cooking inspires much of the menu (&lt;em&gt;pho,&lt;/em&gt;\u00A0charcoal-grilled chicken), chef Le's mouth-wide-open travels\u2014and the melting pot of Hawaii\u2014inform more ambitious (and craveable)\u00A0dishes like a hamachi Reuben or large-format meats (pig's head, anyone?).&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order&lt;/strong&gt;&lt;strong&gt;:&lt;/strong&gt;\u00A0Laotian fried chicken with pickled chiles and peanuts; any of the noodle dishes; the whole roasted brisket for you and your 10 friends&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0That fans of Le can still get their fix at Oahu's main farmers' market\u2014the restaurant serves an impressive menu there on Wednesdays, Thursdays, and Saturdays.&lt;/p&gt;&lt;p&gt;83 North King Street, Honolulu, HI \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/83+N+King+St,+Honolulu,+HI+96817/@21.3114431,-157.8636485,17z/data=!3m1!4b1!4m2!3m1!1s0x7c006e738d61f691:0xb778e9ac171c0842\" target=\"_blank\"&gt;Map It&lt;/a&gt;!&lt;br /&gt;808-585-8255&lt;br /&gt;&lt;a href=\"http://thepigandthelady.com\" target=\"_blank\"&gt;thepigandthelady.com&lt;/a&gt;&lt;/p&gt;&lt;p&gt;\u00A0&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo: Steve Czerniak\u00A0&lt;/p&gt; &lt;p&gt;When the aftermath of Japan's 2011 tsunami devastated\u00A0business at his Tokyo restaurant, chef\u00A0&lt;strong&gt;Hiroyuki Naruke&lt;/strong&gt;\u00A0relocated his sushi skills to downtown L.A. One city's (huge) loss is another city's (equally huge) gain. Q is by no means a place to get your spicy tuna roll on: It's a zone of seafood meditation for hard-core sushi fans, where Naruke\u2014or one of his masterful chefs\u2014will prepare each small bite of Edo-style sushi as it's supposed to be eaten (i.e., no soy sauce or wasabi). Sit at the 10-seat bar, where you can watch chefs' blades glide through glistening pieces of fish, then take your food right out of their hands.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0The menu changes daily. There is an $75\u00A0&lt;em&gt;omakase&lt;/em&gt;\u00A0lunch and a $165\u00A0&lt;em&gt;omakase&lt;/em&gt;\u00A0dinner.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0The cool collection of vintage Japanese abacuses behind the bar.&lt;/p&gt;&lt;p&gt;521 West 7th Street, Los Angeles, CA \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/preview?q=521+West+7th+Street,+Los+Angeles,+CA&amp;amp;hl=en&amp;amp;sll=33.678551,-117.886176&amp;amp;sspn=0.010857,0.014699&amp;amp;oq=521+w.+7th+street+los+angeles,+ca+&amp;amp;hnear=521+W+7th+St,+Los+Angeles,+California+90014&amp;amp;t=m&amp;amp;z=16\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;213-225-6285&lt;br /&gt;&lt;a href=\"http://www.qsushila.com/home.php\" target=\"_blank\"&gt;qsushila.com&lt;/a&gt;&lt;br /&gt;&lt;a href=\"http://www.opentable.com/q-los-angeles\" target=\"_blank\"&gt;Make a Reservation on OpenTable&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo: Courtesy\u00A0Bread + Butter PR&lt;/p&gt; &lt;p&gt;The most refined restaurant in chef&lt;strong&gt;\u00A0Paul Qui's&lt;/strong&gt;\u00A0rapidly established Austin mini-empire does upscale dining without stuffiness. The chef's inventive, Asia-by-way-of-Texas prix fixe is serious (think amberjack Filipino ceviche and short ribs with fish caramel and wasabi), but the atmosphere in the modern, open-air room is lively and rambunctious. The awesome cocktails (the touch of sweet tea in the Double Deuce Manhattan just\u00A0&lt;em&gt;feels&lt;/em&gt;\u00A0right) probably help.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Any tasting menu (there are two each night; individual dishes are available only at the bar and on the patio). Cross your fingers for the Broken Arrow Ranch Axis Larb.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0The patio, where you can try Qui's takes on the traditional Filipino snacks of his childhood.&lt;/p&gt;&lt;p&gt;1600 East 6th Street, Austin, TX \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/1600+E+6th+St,+Austin,+TX+78702/@30.2631993,-97.7263395,17z/data=!3m1!4b1!4m2!3m1!1s0x8644b5b0db2ccf01:0x9b896e79d45a9e9e\" target=\"_blank\"&gt;Map It!&lt;br /&gt;&lt;/a&gt;512-436-9626&lt;br /&gt;&lt;a href=\"http://www.quiaustin.com\" target=\"_blank\"&gt;quiaustin.com&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Bonjwing Lee&lt;/p&gt; &lt;p&gt;Chef\u00A0&lt;strong&gt;John Fleer&lt;/strong&gt;\u00A0helped invent modern Southern cooking at Tennessee's\u00A0&lt;a href=\"http://www.blackberryfarm.com/\" target=\"_blank\"&gt;Blackberry Farm&lt;/a&gt;, now at Rhubarb he continues to explore the sweet spot where rustic meets refined. The room is bright, airy, and fresh, with wood surfaces and plenty of natural light, and it begs diners to linger and be leisurely. This is good, because the food here\u2014market-driven, of course\u2014is best eaten slowly and thoughtfully. It dances the tightrope between classic and creative (rabbit-leek rillettes with homemade saltines, anyone?), not so much reimagining traditions as enhancing them&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Berber pie (made with rhubarb preserves, prosciutto, and spiced onions); lobster corn dogs with comeback sauce; pinchito lamb leg steak&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0That Fleer is bringing back the\u00A0Sunday supper, with communal, family-style meals each week. The menu changes constantly, but it's inspired by whatever's at the farmers' market.&lt;/p&gt;&lt;p&gt;7 SW Pack Square, Asheville, NC \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/7+SW+Pack+Square/@35.5948481,-82.5518337,17z/data=!3m1!4b1!4m2!3m1!1s0x8859f35770ccc2e1:0xf49bf8b3bd689980\" target=\"_blank\"&gt;Map It&lt;/a&gt;!&lt;br /&gt;828-785-1503&lt;br /&gt;&lt;a href=\"http://www.rhubarbasheville.com\" target=\"_blank\"&gt;rhubarbasheville.com&lt;/a&gt;&lt;br /&gt;&lt;a href=\"http://www.opentable.com/rhubarb-asheville?rid=112366&amp;amp;restref=112366\" target=\"_blank\"&gt;Make a Reservation on OpenTable&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Sandra Stambaugh and Hank Fuseler&lt;/p&gt; &lt;p&gt;&lt;a href=\"http://stripts.com/\" target=\"_blank\"&gt;Strip-T\u2019s&lt;/a&gt;\u00A0&lt;strong&gt;Tim Maslow&lt;/strong&gt;\u00A0continues to bring lusty, thoughtful cooking to the Boston burbs with this Italian-inspired neighborhood spot. The deep-gray interior with artful light fixtures and a long banquet table gives way to tremendous front windows that open onto the street on nicer days.\u00A0A fantastic brunch menu, with stunners like banana bread pancakes with cocoa nib butter or truffle egg toast with shishito peppers, rounds out the already stellar dinner (pasta! meaty lamb neck!) and cocktail services.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0For dinner, any house-made pastas, especially the ones made with alt-flours (just go for the\u00A0&lt;em&gt;degustazione&lt;/em&gt;); Sicilian semolina bread with caponata; for brunch, burnt cinnamon roll with apple butter and cream cheese frosting&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0How standing at the long bar in the back lets you observe the open kitchen line. Grab a drink and watch the chefs do their thing.&lt;/p&gt;&lt;p&gt;1665 Beacon Street, Brookline, MA \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/preview?client=safari&amp;amp;oe=UTF-8&amp;amp;ie=UTF-8&amp;amp;fb=1&amp;amp;gl=us&amp;amp;cid=2625730806303199799&amp;amp;q=Ribelle&amp;amp;ei=qzWoU6fYLJPQsQSkj4H4CQ&amp;amp;ved=0CJYBEPwSMAo\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;617-232-2322&lt;br /&gt;&lt;a href=\"http://www.ribellebkline.com\" target=\"_blank\"&gt;ribellebkline.com&lt;/a&gt;&lt;br /&gt;&lt;a href=\"http://www.opentable.com/ribelle\" target=\"_blank\"&gt;Make a Reservation on OpenTable&lt;/a&gt;&lt;/p&gt;&lt;p&gt;\u00A0&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Alex Lau&lt;/p&gt; &lt;p&gt;In the industrial up-and-coming neighborhood of Fort Point sits this self-titled \u201Cworkingman\u2019s oyster bar,\u201D the second restaurant from the crew behind\u00A0&lt;a href=\"http://www.islandcreekoysters.com/\" target=\"_blank\"&gt;Island Creek Oyster Bar&lt;/a&gt;. Don\u2019t let the faux-modest description fool you: This bright and airy spot serves pristine raw seafood\u2014including its specially farmed Row 34 oysters\u2014as well as expertly prepared, elevated \"fish shack\" fare. (Bonus: Lobster rolls come in both Connecticut style, with butter, and Maine style, with mayo.) Start with a dozen bivalves from the raw bar and go from there. Hey, you've got work to do.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Anything off the raw, smoked &amp;amp; cured, and crudo menus; deviled crab toast; bucatini with clams&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0That for a change-of-venue, post-dinner craft beer, family-owned\u00A0&lt;a href=\"http://www.trilliumbrewing.com/wordpress_blog/\" target=\"_blank\"&gt;Trillium Brewing Company\u00A0&lt;/a&gt;is just a shell\u2019s throw away.&lt;/p&gt;&lt;p&gt;383 Congress Street, Boston, MA \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/Row+34/@42.349625,-71.047332,17z/data=!3m1!4b1!4m2!3m1!1s0x0:0xb8f874bb24bfb41e\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;617-553-5900&lt;br /&gt;&lt;a href=\"http://www.row34.com\" target=\"_blank\"&gt;row34.com&lt;/a&gt;&lt;br /&gt;&lt;a href=\"http://www.opentable.com/row-34\" target=\"_blank\"&gt;Make a Reservation on OpenTable&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Alex Lau&lt;/p&gt; &lt;p&gt;In a city whose food culture is otherwise known mostly for power lunches, Rose's Luxury stands out. Chef\u00A0&lt;strong&gt;Aaron Silverman&lt;/strong&gt;\u00A0(who did time at\u00A0&lt;strong&gt;David Chang's&lt;/strong&gt;\u00A0Momofuku and\u00A0&lt;strong&gt;Sean Brock's&lt;/strong&gt;\u00A0McCrady's) stresses hospitality, which means you're in for a night of knowledgeable and friendly service. And the eclectic menu\u2014which intertwines Southern comfort food with ingredients and ideas from Southeast Asia, Mexico, Italy, and France\u2014is a hit parade of crowd-pleasers like juicy fried chicken and crazy-sounding (but successful) experiments like pork sausage with coconut-chili sauce and lychees.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Pickle-brined fried chicken; bucatini with Sun Gold tomatoes; lemongrass shellfish stew&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0How for Rose's private rooftop dinners, each guest leaves with a to-go bag, including a house-smoked brisket sandwich, bag of chips, and a Capri Sun.&lt;/p&gt;&lt;p&gt;717 8th Street SE, Washington, D.C.\u00A0\u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/717+8th+St+SE,+Washington,+DC+20003/@38.8806431,-76.9953248,17z/data=!3m1!4b1!4m2!3m1!1s0x89b7b9ccd0369351:0xa52a6f70de2b1f96\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;202-580-8889&lt;br /&gt;&lt;a href=\"http://www.rosesluxury.com\" target=\"_blank\"&gt;rosesluxury.com&lt;/a&gt;&lt;/p&gt;&lt;p&gt;\u00A0&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Michael Graydon + Nikole Herriott&lt;/p&gt; &lt;p&gt;Full disclosure: Rose's Meat Market &amp;amp; Sweet Shop is not\u00A0&lt;em&gt;actually&lt;/em&gt;\u00A0a restaurant\u2014well, not in the traditional sense. Run by husband-and-wife team\u00A0&lt;strong&gt;Justin and Katie Meddis&lt;/strong&gt;, the spot is part butcher shop (that's Justin's territory), part pastry shop (that's Katie's), and part take-out joint. Though the menu is abbreviated, the fare is stellar. At lunch, the three meaty sandwiches change weekly, and there's only one dinner special each night. Don't worry, the myriad sweets (bourbon pecan macarons, a peach galette, gingersnaps!) stocked in Katie's display cases will satisfy any need for variety.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Sandwiches change every few days, but we loved the spring onion sausage wrapped in puff pastry and the hot pastrami with fried potatoes and cabbage; Dinner might look like pork\u00A0&lt;em&gt;cr\u00E9pinette&lt;/em&gt;\u00A0with giant white beans and tomatoes.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0That on Wednesdays from 11:00 A.M. to 2:00 P.M., the shop serves ramen, using up the pork bones left over from the butcher operation.&lt;/p&gt;&lt;p&gt;121 North Gregson Street, Durham, NC \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/preview?ie=UTF-8&amp;amp;fb=1&amp;amp;gl=us&amp;amp;q=Rose%27s+Meat+Market+and+Sweet+Shop&amp;amp;cid=6738558736189709335&amp;amp;ei=sOWhU9qnFYvgsASvloKADw&amp;amp;ved=0CLEBEPwSMA8\" target=\"_blank\"&gt;Map It&lt;/a&gt;!&lt;br /&gt;919-797-2233&lt;br /&gt;&lt;a href=\"http://www.rosesmeatandsweets.com/\" target=\"_blank\"&gt;rosesmeatandsweets.com&lt;/a&gt;&lt;/p&gt;&lt;p&gt;\u00A0&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Antoinette Bruno&lt;/p&gt; &lt;p&gt;After conquering Mediterranean food with &lt;a href=\"http://www.oleanarestaurant.com/\" target=\"_blank\"&gt;Oleana&lt;/a&gt;\u00A0and\u00A0&lt;a href=\"http://sofrabakery.com/\" target=\"_blank\"&gt;Sofra&lt;/a&gt;,&lt;strong&gt;\u00A0Ana Sortun\u00A0&lt;/strong&gt;has teamed up with her former\u00A0&lt;em&gt;chef de cuisine&lt;/em&gt;\u00A0&lt;strong&gt;Cassie Piuma&lt;/strong&gt;\u00A0to open this\u00A0latest\u2014and most exciting\u2014addition to her empire of\u00A0labneh\u00A0and Aleppo pepper.\u00A0This lively, turquoise-walled oasis in a less-trodden area of Somerville manages to be both destination dining and a much-needed neighborhood spot. The vibrant small\u00A0&lt;em&gt;mezze&lt;/em&gt;\u00A0plates seem familiar at first\u2014&lt;em&gt;kibbeh,&lt;/em&gt;\u00A0hummus, a frozen yogurt bar for dessert\u2014but they catch you by surprise. That\u00A0&lt;em&gt;kibbeh&lt;/em&gt;? Instead of the usual ground lamb, it's made with red lentils and crab and topped with coconut curry.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Seven-layer hummus; fried chicken coated in sesame and nigella seeds;\u00A0Old Soul cocktail (bourbon, pineapple, fenugreek, bitters)&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0How the waitstaff circulates with platters of tempting, off-menu snacks, dim sum style, so even though you've already over-ordered, resisting that sesame-fried chicken is\u00A0&lt;em&gt;not\u00A0&lt;/em&gt;an option.&lt;/p&gt;&lt;p&gt;249 Pearl Street, Somerville, MA\u00A0\u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/Sarma+Restaurant/@42.38818,-71.095545,17z/data=!3m1!4b1!4m2!3m1!1s0x89e370d29469bbeb:0xb8cdac9dc9c5e8fb\" target=\"_blank\"&gt;Map It&lt;/a&gt;!&lt;br /&gt;&lt;span style=\"line-height: 1.5em;\"&gt;617-764-4464&lt;br /&gt;&lt;/span&gt;&lt;a href=\"http://www.sarmarestaurant.com\" target=\"_blank\"&gt;sarmarestaurant.com&lt;br /&gt;&lt;/a&gt;&lt;a href=\"http://www.opentable.com/sarma\" target=\"_blank\"&gt;Make a Reservation on OpenTable&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Susi Cushner&lt;/p&gt; &lt;p&gt;As New Yorkers, we hesitate to admit to any jealousy of Philadelphia, but it's hard not to feel a pang of envy that the City of Brotherly Love is now home to\u00A0&lt;strong&gt;David Chang&lt;/strong&gt;'s former lieutenant,\u00A0&lt;strong&gt;Peter Serpico&lt;/strong&gt;, who opened this South Street hit with big-deal restaurateur\u00A0&lt;strong&gt;Stephen Starr&lt;/strong&gt;. Once you're inside, the neighborhood noise and clutter fades away, and all attention is on the food\u2014Korean fried chicken wings as crackly as peanut brittle, ravioli stuffed with sweet-corn pur\u00E9e\u2014which manages to marry sophisticated techniques with a dorm-room stoner's idea of flat-out deliciousness.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Raw diver scallops with buttermilk and poppy seeds; deep-fried duck leg; pork and kimchi stew&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0That in case we're feeling peckish (or just old and cranky), Serpico offers an early-bird prix fixe from 5:00 to 6:30, Tuesday through Friday, plus Sunday. Four courses for $40.&lt;/p&gt;&lt;p&gt;604 South Street, Philadelphia, PA \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/604+South+St,+Philadelphia,+PA+19147/@39.941882,-75.1526011,17z/data=!3m1!4b1!4m2!3m1!1s0x89c6c89e6eebc33b:0xcad4607d91e0b856\" target=\"_blank\"&gt;Map It!&lt;br /&gt;&lt;/a&gt;215-925-3001&lt;br /&gt;&lt;a href=\"http://www.serpicoonsouth.com\" target=\"_blank\"&gt;serpicoonsouth.com&lt;/a&gt;&lt;br /&gt;&lt;a href=\"http://www.opentable.com/serpico-philadelphia\" target=\"_blank\"&gt;Make a Reservation on OpenTable&lt;/a&gt;&lt;/p&gt;&lt;p&gt;\u00A0&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0James Baigrie&lt;/p&gt; &lt;p&gt;The owners of\u00A0&lt;a href=\"http://www.mankas.com/mankas/intro.html\" target=\"_blank\"&gt;Manka's Inverness Lodge&lt;/a&gt;\u00A0(one of\u00A0&lt;em&gt;Bon App\u00E9tit&lt;/em&gt;'s\u00A0&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/manka-s-inverness-lodge-the-best-food-lover-s-hotels-in-america\" target=\"_blank\"&gt;Top 10 Food Lover's Hotels&lt;/a&gt;) have brought their signature aesthetic\u2014rustic, spare, elegant\u2014to the old Olema Inn in Marin County. The dining rooms are outfitted, with an almost Shaker austerity, in a palette of muted neutrals and grays, and the black Heath ceramic plates are filled with dogmatically local produce and meats prepared with the utmost restraint: Imagine a straightforward filet of impeccable beef, cooked perfectly and served simply with roasted potatoes and aioli and you've got it.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0\"A Bouillabaisse of All Things Green and Gold\" (a bowl of roasted vegetables in stock); \"faux gras\" of local duck livers; hot smoked crab&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0The whimsical language of the menu, which reads like poetry. An excerpt:&lt;/p&gt;&lt;p&gt;\"The Other Cabbage,&lt;br /&gt;The One with The College Education&lt;br /&gt;Entangled with Coastal Kale and Trumpet Mushrooms&lt;br /&gt;Etched with Fondue of Local Toma\"&lt;/p&gt;&lt;p&gt;10000 Sir Frances Drake Boulevard, Olema, CA \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/10000+Sir+Francis+Drake+Blvd/@38.0407436,-122.7877433,17z/data=!3m1!4b1!4m2!3m1!1s0x8085c6b5a3891b5b:0x1ffad5b8d4d9c11e\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;415-663-1034&lt;br /&gt;&lt;a href=\"http://www.sirandstar.com/\" target=\"_blank\"&gt;sirandstar.com&lt;/a&gt;&lt;br /&gt;&lt;a href=\"http://www.opentable.com/sir-and-star-at-the-olema\" target=\"_blank\"&gt;Make a Reservation on OpenTable&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0James Baigrie&lt;/p&gt; &lt;p&gt;After seducing Atlanta with their Korean/Southern barbecue mashup at\u00A0&lt;a href=\"http://www.heirloommarketbbq.com/\" target=\"_blank\"&gt;Heirloom Market BBQ&lt;/a&gt;, husband-and-wife team\u00A0&lt;strong&gt;Cody Taylor\u00A0&lt;/strong&gt;and&lt;strong&gt;\u00A0Jiyeon Lee&lt;/strong&gt;\u00A0(she of former K-pop fame\u2014no, really) transformed a onetime Arby's into this down-home diner.\u00A0And while the word&lt;i&gt;\u00A0sobban&lt;/i&gt;\u00A0may translate as \"small wooden table meant for humble meals,\" the Korean soul food with a Dixie accent coming out of this kitchen goes way beyond \"humble.\" Dishes like shrimp and rice grits and three-chile chicken are complex, fiery, funky, but above all, delicious.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Korean fire wings; kimchi deviled eggs; Korean tray of soy mackerel, seaweed salad, bok choy kimchi, rice, and tempura vegetable&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0Peering into the semi-open kitchen for a glimpse of the machine grinding soybeans for fresh tofu, and the industrial-size ice shaver for the don't-miss\u00A0&lt;em&gt;bingsu&lt;/em&gt;\u00A0desserts.&lt;/p&gt;&lt;p&gt;1788 Clairmont Road, Decatur, GA \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/Sobban+Restaurant/@33.806202,-84.310779,17z/data=!3m1!4b1!4m2!3m1!1s0x88f507ac95ad7921:0x4f278eade461972c\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;678-705-4233&lt;br /&gt;&lt;a href=\"http://www.sobban.com\" target=\"_blank\"&gt;sobban.com&lt;/a&gt;&lt;/p&gt;&lt;p&gt;\u00A0&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Jiyeon Lee&lt;/p&gt; &lt;p&gt;Even in a city of cult sushi restaurants like\u00A0&lt;a href=\"http://www.masanyc.com/#masa-takayama\" target=\"_blank\"&gt;Masa&lt;/a&gt;, this place is a phenomenon. Since it earned, seemingly out of nowhere, a rare four-star review from the\u00A0&lt;em&gt;New York Times,\u00A0&lt;/em&gt;a seat here has been harder to snag than a bottle of Pappy Van Winkle. Get lucky on the restaurant's web site, and\u00A0you're in for a dream ride of one ridiculously fresh, flawless bite of traditional Edo-style sushi after another\u2014fatty tuna, sweet scallops, briny mackerel\u2014all lovingly placed over rice and served by chef\u00A0&lt;strong&gt;Daisuke Nakazawa&lt;/strong&gt;. The primo seats are on the comfortable high-back leather chairs at the sushi bar up front; as in the presence of any legend, you want to be as close as possible.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0The 20-course\u00A0&lt;em&gt;omakase&lt;/em&gt;\u00A0menu, which changes nightly.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0That owner\u00A0&lt;strong&gt;Alessandro Borgognone&lt;/strong&gt;\u00A0first approached chef Nakazawa after spotting him in the movie\u00A0&lt;em&gt;Jiro Dreams of Sushi.&lt;/em&gt;&lt;/p&gt;&lt;p&gt;23 Commerce Street, New York, NY \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/preview?q=23+Commerce+Street,+New+York,+NY+10014&amp;amp;ie=UTF-8&amp;amp;hq=&amp;amp;hnear=0x89c25993110a05df:0x77f2609de34208d4,23+Commerce+St,+New+York,+NY+10014&amp;amp;gl=us&amp;amp;ei=-Am_U4ibMo6msATl2YGwAg&amp;amp;ved=0CB4Q8gEwAA\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;212-924-2212&lt;br /&gt;&lt;a href=\"http://www.sushinakazawa.com/\" target=\"_blank\"&gt;sushinakazawa.com&lt;/a&gt;&lt;/p&gt;&lt;p&gt;\u00A0&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Daniel Krieger&lt;/p&gt; &lt;p&gt;\u00A0How can a food truck parked in the backyard of Wonderland bar in Austin with an eight-item menu be a nominee for one of our best new restaurants of 2014? Because the food that chef\u00A0&lt;strong&gt;Thai Changthong&lt;/strong&gt;\u00A0prepares (under the guidance of Austin chef-restaurateur\u00A0&lt;strong&gt;Paul Qui&lt;/strong&gt;, who operates this fleet of East Side King trucks)\u2014incendiary beef panang curry, grilled pork shoulder with fiery Tiger Cry sauce, and black noodles tossed in sweet soy sauce\u2014will obliterate your senses, in the best way possible. Fortunately, the open-air, party-vibe setting provides easy access to copious amounts of (cheap!) beer. Really, this could be the best way to spend a Friday\u2014or any other\u2014night. Period.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Grilled baguette with peanut sauce and pickles; fried chicken with boom-boom sauce; waterfall pork&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0That the truck's artwork was designed by Japanese punk rocker Peelander Yellow.\u00A0&lt;/p&gt;&lt;p&gt;At\u00A0Wonderland,\u00A01104 East Sixth Street,\u00A0Austin, TX\u00A0\u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/1104+E+6th+St,+Austin,+TX+78702/@30.264896,-97.731028,17z/data=!3m1!4b1!4m2!3m1!1s0x8644b5affee50f15:0x15b92746c81dd519\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;(no phone)&lt;br /&gt;&lt;a href=\"http://www.eskaustin.com/east-side-king-thai-kun-wonderland/\" target=\"_blank\"&gt;eskaustin.com/east-&lt;wbr /&gt;side-king-thai-kun-wonderland&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Kevin Cooley&lt;/p&gt; &lt;p&gt;When\u00A0&lt;strong&gt;April Bloomfield&lt;/strong&gt;\u00A0and\u00A0&lt;strong&gt;Ken Friedman&lt;/strong&gt;\u00A0(of New York's the\u00A0&lt;a href=\"http://thespottedpig.com/\" target=\"_blank\"&gt;Spotted Pig&lt;/a&gt;\u00A0and\u00A0&lt;a href=\"http://thebreslin.com/\" target=\"_blank\"&gt;The Breslin&lt;/a&gt;, among other notable spots) took over this storied San Francisco dive bar, they kept its tattered soul intact while introducing a menu of rustic, modern Italian dishes\u2014the first food served there in decades. And what food it is: Chef\u00A0&lt;strong&gt;Josh Even&lt;/strong&gt;'s roast chicken for two, with a side of insanely crispy potatoes, is a meal you'll want to eat every night of the week (and don't skip the other veggie sides). Even better that the dish is served in one of the city's greatest rooms, given new life by Bloomfield and Friedman. You'll find us at the bar.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Roasted treviso; linguine with Manila clams; hanger steak with sunchoke pur\u00E9e&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love&lt;/strong&gt;&lt;strong&gt;:\u00A0&lt;/strong&gt;That the iconic Marilyn Monroe photo in the men's room inspired an entire Monroe-themed WC under the new management.&lt;/p&gt;&lt;p&gt;242 Columbus Avenue, San Francisco, CA \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/242+Columbus+Ave,+San+Francisco,+CA+94133/@37.7976266,-122.4058736,17z/data=!3m1!4b1!4m2!3m1!1s0x808580f48a5d96af:0x5c0381c9edb2fb6c\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;415-986-9651&lt;br /&gt;&lt;a href=\"http://www.toscacafesf.com/\" target=\"_blank\"&gt;toscacafesf.com&lt;br /&gt;&lt;/a&gt;&lt;a href=\"http://www.opentable.com/tosca-cafe-reservations-san-francisco?rid=148891&amp;amp;restref=148891\" target=\"_blank\"&gt;Make a Reservation on OpenTable&lt;/a&gt;&lt;/p&gt;&lt;p&gt;\u00A0\u00A0&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Gentl &amp;amp; Hyers&lt;/p&gt; &lt;p&gt;Travail (a\u00A0&lt;em&gt;BA&lt;/em&gt;\u00A0&lt;a href=\"http://www.bonappetit.com/restaurants-travel/best-new-restaurants/slideshow/best-new-restaurants-in-america-2011/?slide=7\" target=\"_blank\"&gt;Top 10 Best New Restaurant in 2011&lt;/a&gt;) may have moved to a bigger space and received a boatload of Kickstarter-generated funding, but the staff hasn't shed an ounce of its energy and playfulness. The space houses both the tasting-menu-only Travail and its new sibling bar, The Rookery, which serves bites and cocktails, all with a surplus of ambition and liquid nitrogen. The latter is a place where your cocktail may be called a Ron Burgundy and comes to the table emanating the smoke of cherry-flavored pipe tobacco, only to be followed by a terrarium filled with a million little (edible) components. It's one wild, crazy ride.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0The Rookery\u2014Pisco the Night Away cocktail; beef tongue; smoked salmon and roe. Travail\u2014the 10-course tasting menu&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0That the chefs here don't take themselves too seriously; on a recent visit, we got an impromptu improv show involving a chicken costume, a robot, and some free snacks.&lt;/p&gt;&lt;p&gt;4124 West Broadway Avenue,\u00A0Robbinsdale, MN \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/4124+W+Broadway+Ave,+Robbinsdale,+MN+55422/@45.0302588,-93.3380908,17z/data=!3m1!4b1!4m2!3m1!1s0x52b3315757bb00d1:0xc52dcf05b1c9aa21\" target=\"_blank\"&gt;Map It!&lt;br /&gt;&lt;/a&gt;763-535-1131&lt;br /&gt;&lt;a href=\"https://www.facebook.com/Travailkitchen\" target=\"_blank\"&gt;facebook.com/Travailkitchen&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Travis Anderson&lt;/p&gt; &lt;p&gt;Behind a leftover Raffallo's Pizza sign in a nondescript L.A. mini mall lies one of the hardest tickets in the country (and yes, it is a ticket\u2014not a reservation), the 24-seat restaurant where cult chef\u00A0&lt;strong&gt;Ludo Lefebvre&lt;/strong&gt;\u00A0settled after retiring his peripatetic LudoBites series of pop-ups. You never know what French-leaning, experimental creations will come across the chef's counter\u2014perhaps the already legendary potatoes riced onto the plate and coated in brown butter?\u2014but once you taste them, you won't forget them. Good thing, too, as you eat whatever is on the five-course tasting menu that night. Just trust and you will be rewarded.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0You don't order, actually. It's one prix fixe. If you're lucky, there will be insanely delicious garlic bread and popped salt-and-vinegar-flavored buckwheat on the menu.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0That the former Thai take-out spot next door is now Lefebvre and Co.'s Petite Trois, a dialed-down French cocktail bar.&lt;/p&gt;&lt;p&gt;716 North Highland Avenue,\u00A0Los Angeles, CA \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/716+N+Highland+Ave,+Los+Angeles,+CA+90038/@34.0842403,-118.3381114,17z/data=!3m1!4b1!4m2!3m1!1s0x80c2b8d33d5edc17:0xbb6d32ee380b61d7\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;(no phone)&lt;br /&gt;&lt;a href=\"https://www.troismec.com/\" target=\"_blank\"&gt;troismec.com&lt;/a&gt;&lt;/p&gt;&lt;p&gt;\u00A0&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Krissy Lefebvre&lt;/p&gt; &lt;p&gt;Forget the usual\u00A0&lt;em&gt;pad see ew&lt;/em&gt;\u00A0and other ho-hum\u00A0take-out Thai;\u00A0&lt;strong&gt;Ann Redding&lt;/strong&gt;\u00A0and\u00A0&lt;strong&gt;Matt Danzer's&lt;/strong&gt;\u00A0Nolita restaurant serves the real deal. Everything that comes out of the kitchen and into the dimly lit, comfortable dining rooms bursts with authentic flavor, from the sweat-inducing heat of the banana blossom salad to the deep char on the grilled whole fish.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0&lt;em&gt;Yum kai hua pli&lt;/em&gt;\u00A0(spicy rotisserie chicken and banana blossom salad);\u00A0&lt;em&gt;pak pau&lt;/em&gt;\u00A0(grilled blowfish tails);\u00A0&lt;em&gt;sai krok ampai&lt;/em&gt;\u00A0(grilled pork and rice sour sausage)&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0The eclectic framed newspaper clippings, paintings, and photographs that cover the brick walls.&lt;/p&gt;&lt;p&gt;7 Spring Street, New York, NY \u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/7+Spring+St,+New+York,+NY+10012/@40.721392,-73.994339,17z/data=!3m1!4b1!4m2!3m1!1s0x89c259861b6f760f:0x61d2a73300274e50\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;646-370-6650&lt;br /&gt;&lt;a href=\"http://www.uncleboons.com\" target=\"_blank\"&gt;uncleboons.com&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Evan Sung&lt;/p&gt; &lt;p&gt;Chef-restaurateur\u00A0&lt;strong&gt;Josh Henderson&lt;/strong&gt;, chef\u00A0&lt;strong&gt;Zoi Antonitsas&lt;/strong&gt;, and designer\u00A0&lt;strong&gt;Matthew Parker&lt;/strong&gt;\u00A0have built the type of restaurant of which lifestyle dreams are made, complete with stunning lakefront views and a main dining room that feels straight out of\u00A0&lt;em&gt;The Life Aquatic&lt;/em&gt;. At its heart is\u00A0the wood-fired oven, where Antonitsas watches over one bubbling-hot dish after another, from meltingly soft braised lamb shoulder to gigante beans with tomato and feta. Go for lunch. Go for cocktails. Go for dinner. Whatever the time, you'll never want to leave.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;What to Order:&lt;/strong&gt;\u00A0Oysters; smoked Manila clam dip; braised Oregon lamb shoulder&lt;/p&gt;&lt;p&gt;&lt;strong&gt;We Love:&lt;/strong&gt;\u00A0That boats can dock at Westward's pier and drop into Little Gull Grocery to pick up cured meats, growlers of beer, and other picnic necessities.&lt;/p&gt;&lt;p&gt;2501 N Northlake Way,\u00A0Seattle, WA \u00A0\u2014&amp;gt;\u00A0&lt;a href=\"https://www.google.com/maps/place/2501+N+Northlake+Way,+Seattle,+WA+98103/@47.6517008,-122.3287213,17z/data=!3m1!4b1!4m2!3m1!1s0x549014fbb8e90f9d:0x548ea2f9c2121aeb\" target=\"_blank\"&gt;Map It!&lt;/a&gt;&lt;br /&gt;206-552-8215&lt;br /&gt;&lt;a href=\"http://www.westwardseattle.com\" target=\"_blank\"&gt;westwardseattle.com&lt;/a&gt;&lt;/p&gt;&lt;p&gt;\u00A0&lt;a href=\"http://www.bonappetit.com/restaurants-travel/article/best-new-restaurants-2014-nominees-list\" target=\"_blank\"&gt;Click here to see all 50 nominees as a list&lt;/a&gt;.&lt;/p&gt;&lt;p&gt;Photo:\u00A0Peden + Munk&lt;/p&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
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