Restaurants awards
I created a map of 79 of this year’s Beard nominees. The 79 are all of the nominees in the categories that would influence my decision to visit a restaurant. That excludes the two alcohol categories, the service category and the restaurateur category. It includes outstanding chef, outstanding restaurant, new restaurant, all of the regional categories, pastry and American classics.
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Zahav is an Israeli restaurant. What’s surprising is that the restaurant seems to be a plain, ethnic restaurant. Not seasonal. No creative cuisine. I don’t see why that sort of restaurant shouldn’t be common in Beard nominations but it certainly isn’t. I wish there were more high quality Middle Eastern food – Israeli, Lebanese, whatever… – around here.
Arun’s Thai. For similar reasons, I’m both glad and surprised to learn about Arun’s Thai in Chicago.
For no particular reason, here’s a map of last year’s nominees. Across the 12 categories that don’t favor new restaurants, there are 14 new nominees. I suppose I should have made a list but I’ve already spent enough time on this post. Roughly three-quarters of the nominees are repeats. What happens to restaurants that reappear on these lists several years in a row?
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Writing Awards
I linked most of the magazine and newspaper articles available on the Google-able internet. I ran out of steam by the time I got to the book awards. I only linked a couple of them. I can’t promise that I’ll come back to it.
The Texas Monthly BBQ article would seem to be required reading for any fan of Texas or BBQ. (See the map I created from it.) I’m looking forward to reading New York Magazine’s breakfast article and Alan Richman’s article on food in Japan. Also the Gourmet article on a grilling expert in Spain, Edna Lewis’ posthumously published article on Southern food.
(This was an interesting article. It also has a local connection. Michael Ruhlman attended the dinner that is the main focus of the article.)
Sushi Bullies (Previously noted on Stuartblog2:
Some sushi chefs gruffly dictate sushi etiquette to their customers and even eject violators. I’m bringing this article to Pacific East. I’d love to see Freeman toss someone for using too much soy sauce or wasabi, notwithsanding the fact that the wasabi is actually horseradish. Actually, I’d love to see him toss someone for ordering a California roll or a spicy tuna hand roll, notwithstanding the fact that both items are on the menu.)
Quest for the Perfect Chocolate Chip Cookie – NYTimes.com
The tender and the tough | Philadelphia Inquirer | 05/25/2008
What Is Southern?: 2000s Archive : gourmet.com Edna Lewis
The Wild Salmon Debate – Eating Well
GQ’s Alan Richman Blog on men.style.com Made (Better) In Japan
BBQ08: Texas Monthly June 2008 (This is their ambitious ranking of the 50 best BBQ joints in Texas. The Beard Foundation failed to mention my map of all the restaurants in that article.)
My Cherry Amour: City Guides : gourmet.com
Victor Arguinzoniz: The Grilling Genius of Spain | Food & Wine
Politics of the Plate: Greens of Wrath: 2000s Archive : gourmet.com
The Breakfast Manifesto — New York Magazine (I left this one open in a tab. It’s going to be the first of these articles that I read.)
How to Feed Your Mind – Special Reports – Eating Well
The Joy of Making Homemade Pasta – Oprah.com
Benedictions: City Guides : gourmet.com
MY SWEET LIFE: GQ Features on men.style.com
A Book
The Best Casserole Cookbook Ever
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