America's Classics: Andrew Carmellini on NYC's 2nd Avenue Deli

 

2nd Avenue Deli
NYC

 

The 2nd Avenue Deli was the first experience I ever had with Jewish deli food. It was at the original location in the East Village, with the stainless steel and the red booths and I went there with friends after I moved to New York in 1990. I probably ordered the pastrami sandwich. It was my first introduction to all that stuff, like knishes and gefilte fish.


My go-to order is definitely matzoh ball soup with carrots and noodles. Pastrami with a side of Russian dressing. A potato knish—warm. That’s very important. Definitely kasha varnishkes. Their matzoh balls are just super light, not leaden at all, and they're really schmaltzy. It’s still my go-to whenever I'm down or not feeling well: delivery of matzoh ball soup from 2nd Avenue Deli. There's a certain kind of craveable comfort to it, even though I didn't grow up with that type of food.... Read more >

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Recipes: A Home Cook–Friendly Brisket, Plus Sides!

 

This peppery brisket from Louie Mueller Barbecue, a 2006 America’s Classic's winner, may be made in the oven, but trust us: it’s just as good as bona fide ‘cue. Start roasting your meat in the morning in order for it to be ready by dinnertime, and savor the leftovers all week long.  Get the recipe.

 

Because every brisket needs some stellar sides, be sure to include these dishes in your spread: James Beard’s own macaroni and cheese, plus a healthy arugula salad topped with apples and candied walnuts.

 


 

Macaroni and Cheese... Read more >

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America's Classics: Sean Brock on Prince's Hot Chicken in Nashville

Photo by James Collier

 

Prince’s Hot Chicken
Nashville

 

No one knows exactly what’s in Prince’s addictive hot chicken—the recipe is so closely guarded the kitchen is practically barricaded off from the booth-filled dining area—but it’s so spicy and so good no one really cares. There are plenty of other places in Nashville that serve great hot chicken, but at Prince’s there’s a patina of authenticity that you just can’t fake, explains JBF award winner Sean Brock. However, eating chicken this hot is not for the faint of heart, the chef cautions. To really enjoy the experience, one needs to have a strategy. With that in mind, Brock laid out his hot chicken–eating game plan.


JBF Award Winner Sean Brock’s 5 Tips for Eating Prince’s Hot Chicken


Hot chicken here is a religious thing. There are all different... Read more >

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America's Classics: Maria Hines on Seattle's Maneki

Photo by James Collier

 

Maneki
Seattle

 

One of my all-time favorite Japanese restaurants in Seattle is Maneki. It’s one of those places that makes you feel like you’re being taken care of at your grandmother’s house. It’s been a longtime cooks’ spot for an incredible meal that doesn’t break the bank. The dish I always get is the sakana dinner, which is salt-broiled mackerel served with sashimi and tempura. The mackerel is fried whole and it has such crispy skin on the outside with the luxurious, melt-in-your-mouth flesh on the inside. It’s a soulful food experience. 

—Maria Hines, JBF Award Winner

 

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Awards Watch: Meet the 2016 America's Classics

The 2016 James Beard Foundation's America's Classics

 

Today we're excited to announce a perennial Beard-Award favorite: the America's Classics winners! This honor is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal. Read on to learn more about our 2016 America's Classics. The winners will receive their medallions at the James Beard Awards Gala at Lyric Opera of Chicago on Monday, May 2.  

 

Read the full 2016 America's Classics press release. And don't forget: our new cookbook, James Beard's All-American Eats, featuring stories and recipes from past America's Classics winners, is now available. 

 

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Introducing Our New Cookbook, "James Beard's All-American Eats"

 

What makes a restaurant an America’s Classic? The James Beard Awards committee’s official definition is “a restaurant with timeless appeal, beloved in its region for quality food that reflects the character of its community.” An America’s Classic also must have been operating for at least ten years and be locally owned. Unofficially, but fittingly, these establishments are often brimming with history and stories; eating at one can transport you to a bygone era. All are worth a detour, some extra miles on the odometer.

 

 

Since 1998, nearly 100 eateries, from Prince’s Hot... Read more >

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America’s Classics Across the Country

 

Our America’s Classics Award winners crisscross the country from coast to coast, representing the diverse culinary heritage of the U.S. Here’s a bird’s-eye view of the nearly 100 beloved restaurants distinguished by their timeless appeal, quality eats, and local character (you can also see the full list here). Stay tuned for our next batch of winners, which will be announced on February 23, 2016.

 

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Our new America's Classics cookbook, ... Read more >

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America's Classics: Jose Garces on Ben's Chili Bowl in D.C.

Photo by James Collier

 

Ben’s Chili Bowl
Washington, D.C.

 

The first time I visited Ben's Chili Bowl was on a solo mission during the fall of 2011, while I was visiting D.C. to explore the market for restaurant opportunities. I had heard tons about it from chef and industry friends there. Before I even set foot inside, I loved seeing the various hot dogs and sausages that were in the storefront window on a plancha, and the aroma that hung in the air of beef franks being cooked was a fantastic sign for what was to come.

 

Jose Garces, JBF Award Winner

 

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... Read more >

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James Beard’s All-American Eats

 

In his foreword for our new cookbook, Andrew Zimmern waxes poetic on the appeal and importance of our America’s Classics Award–winning restaurants

 

James Beard once said, “I don’t like gourmet cooking or ‘this’ cooking or ‘that’ cooking. I like good cooking.” 

 

I love grand restaurants. I love seeing what the world’s most highly motivated and inventive culinarians can do, pushing themselves to the outer limits of their potential to produce food that will influence chefs for generations to come. I am one of the few who adore being dazzled for hours, sucking down course after course, getting a food high from 24 plates that all look like children’s portions designed by interior decorators. I want to see what the greatest chefs can do with a foraged matsutake mushroom and a frying pan, or an anti-griddle and immersion circulator. I am guilty. I’m that guy. And yet I would trade all of that in, every tasting menu, every fought-over reservation, every fancy-food feather... Read more >

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Letter from the President: James Beard Restaurants Around the Country

 

James Beard once said, “I don’t like gourmet cooking, or ‘this’ or ‘that’ cooking. I like good cooking.” To be sure, Beard relished the fine-dining establishments he frequently visited, but he also loved the neighborhood restaurants where simple food and good company were on the menu. In recognition of that type of restaurant, in 1998 the James Beard Foundation added the America’s Classics category to the annual James Beard Awards ceremony. The criteria for these awards are that the restaurants must have timeless appeal and be beloved in their regions for quality food that reflects the character of their communities. They also must have been in existence for at least ten years and be locally owned to qualify. I am happy to announce that our newest cookbook, James Beard’s All-American... Read more >

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