Ask a Chef: Rob Evans, Where Should We Eat in Portland, Maine?

Rob Evans

Though it is said that Maine is the way life should be, it can't hurt to know where to find the state's best eats. We asked 2009 JBF Award winner Rob Evans of Hugo's to tell us about the best restaurants in the budding culinary mecca of Portland.

Late-Night
Boda (207.347.7557, 671 Congress Street)
“They have one of the best late-night snack menus in town, serving food until 1:00 a.m. They serve Thai tapas and even have an industry discount night.”

Quintessential Maine
Fore Street (207.775.2717, 288 Fore Street)
“The cornerstone of Portland restaurants. Fore Street always serves fresh local farm ingredients in an atmosphere that is

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Ask a Chef: Alexander Roberts

Alexander Roberts

Winner of the 2010 JBF Best Chef: Midwest award, Alexander Roberts of Restaurant Alma in Minneapolis told us about his favorite hometown eateries.

1. Late-Night Dining
Bar La Grassa
612.333.3837
800 North Washington Avenue
“Isaac Becker’s new Italian bar/restaurant is the perfect late-night stop. Big menu, a great variety of flavors, and set up for easy sharing. Truly in a league of its own.”

2. Quintessential Minneapolis Cooking
Piccolo
612.827.8111

4300 Bryant Ave S.
“Doug Flicker’s new restaurant combines the best local ingredients and an understanding of contemporary cuisine while uniquely showcasing the cooking style he developed during stints in Minneapolis kitchens for more than 20 years.”

3. Special Occasion
La Belle Vie
612.874.6440
510 Groveland Avenue
“The dining room and cooking

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Ask a Chef: Quickfire Questions for David Kinch

James Beard Award winner David Kinch

Winner of the 2010 JBF Best Chef: Pacific award, David Kinch has garnered national attention for his singular, terroir-focused American cuisine at Manresa. Deeply committed to sustainable agriculture, Kinch exclusively sources the restaurant’s vegetables from a biodynamic farm in the nearby Santa Cruz Mountains.


1. Organic or biodynamic?
Biodynamic. A lot of people make fun of the hocus-pocus and cosmic elements of biodynamic, but you know, God is in the details. Biodynamic farming forces you to pay attention in much greater detail, and how can you not benefit from that in the long run?

2. Japan or France?
Japan. I think the way France was 20 years ago and Spain was 10 years ago and the Nordic countries are now, Japan is going to be the future. It was a closed door, but people

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Ask a Chef: Sean Brock, Where Should We Eat in Charleston?

Sean Brock
We asked 2010 JBF Best Chef: Southeast award winner Sean Brock of McCrady’s in Charleston to tell us the best places to eat in his hometown.

1. Late-Night Dining
Tattooed Moose
843.277.2990
1137 Morrison Drive
“This place is a favorite of all the employees at McCrady’s for after-work snacks. They use duck fat in their fryers!”

2. Quintessential Charleston Cooking
Hominy Grill
843.937.0930
207 Rutledge Avenue
“Chef Stehling is using great products to replicate the iconic dishes of the Low Country. One of our favorite places to take out-of-town guests.”

3. Family Dinner
Monza
843.720.8787
451 King Street
“It’s always a lot of fun to relax with a bunch of different pizzas and pitchers of beer at this great little spot. I love the smell of the woodburning oven.”

4. Date Night... Read more >

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Ask a Chef: Jason Wilson, Where Should We Eat in Seattle?

Jason Wilson

We asked 2010 JBF Best Chef: Northwest Award winner Jason Wilson of Seattle’s Crush for his favorite places to eat in the Emerald City.

Late-Night Dining
Jade Garden
206.622.8181
424 7th Avenue South
“They have live tanks that are always full of spot prawns, which I get wok-fried with salt and pepper.”


Quintessential Northwest Cooking
Lark
206.323.5275
926 12th Avenue
“Chef Johnathan Sundstrom has a great connection with the Northwest producers, and his food really speaks to these connections.”


Special Occasion
Canlis
206.283.3313
2576 Aurora Avenue North
“It’s a legend and they just keep getting better; Jason Franey has really lifted the food there.”


Quick snack  ... Read more >

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Ask a Chef: Daniel Humm, What Are Your Favorite Winter Ingredients?

 

2010 JBF Best Chef: New York City Daniel Humm of Eleven Madison Park makes it through the winter months with these five beloved ingredients.

 

Meyer Lemons
“I love the flavor profile of this fruit—it’s between a tangerine and a lemon, and it works really well with seafood and desserts. I only discovered Meyer lemons when I came to America, and I think it’s the best-tasting lemon there is.”

 

Black Truffles
“Who doesn’t love black truffles? They’re definitely a luxurious indulgence reserved for special occasions. I really like to pair them with rustic meats and vegetables, such as celery root or oxtail.”

 

Celery Root
“Celery root is one of the most overlooked vegetables! It’s incredibly versatile and people are always surprised by its sweet taste and fragrant aroma.”

 

Tardivo Trevisano
“Tardivo is an incredibly rare lettuce from Italy that is available for only two months of the year. I really like the bitterness of the... Read more >

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