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GQ: The 12 Most Outstanding Restaurants of 2013
Posted on 2/19/13 at 7:45 pm
Posted on 2/19/13 at 7:45 pm
GQ.com article
I think the author has his finger strongly on the pulse of which direction American dining is headed. Locally-owned, casual atmosphere and creativity seem to be the three leading elements that entice people.
Of more relevance to this board may be that there are two Houston restaurants on the list:
1) Uchi: GQ write-up .. restaurant web site
2) Oxheart (which I have been wanting to try for months now): GQ write-up .. restaurant web site.
Has anybody been to any of these 12 joints, and can give a first-hand account?
quote:
It took nearly forever for American restaurants to understand what American customers want, but now they have it right. We yearn for restaurants that are like us: casual, kindhearted, original, and a little too loud. The food doesn't have to be American, the setting doesn't have to be stylish, and the waiters can put on whatever they want, even the T-shirt they wore the night before. All we ask is that the chef exhibit a little inspiration and the owner understand that customers can't have a good time without great service. These days, American spirit has triumphed over European tradition. The twelve restaurants redefining fine dining are aware of what we want in a perfect night out.
I think the author has his finger strongly on the pulse of which direction American dining is headed. Locally-owned, casual atmosphere and creativity seem to be the three leading elements that entice people.
Of more relevance to this board may be that there are two Houston restaurants on the list:
1) Uchi: GQ write-up .. restaurant web site
2) Oxheart (which I have been wanting to try for months now): GQ write-up .. restaurant web site.
Has anybody been to any of these 12 joints, and can give a first-hand account?
8
Posted on 2/19/13 at 7:47 pm to Rohan2Reed
I was shocked to see there was one in Memphis. Good for them
Posted on 2/19/13 at 7:47 pm to Rohan2Reed
Gq gets it right, color me surprised..
Posted on 2/19/13 at 8:01 pm to REG861
quote:
I was shocked to see there was one in Memphis. Good for them
The two chefs that run that place - Hog & Hominy - are doing some special things here in Memphis. Their other restaurant - Andrew/Michael - is one of the best upscale places in Memphis right now. H&H is great - very creative menu and awesome atmosphere.
ETA: H&H is a James Beard semi finalist this year for best new restaurant and the chefs are JB semi finalists for the second year in a row for best chef southeast.
This post was edited on 2/19/13 at 8:09 pm
Posted on 2/19/13 at 10:44 pm to Burlee
Very cool. It seems that a lot of those type of cities - the Cincinatti's, Boise's, Tuscon's and Jacksonville's of America - have some bright, young entrepreneurs who are really helping to revitalize their communities through artisan-focused businesses.
Posted on 2/19/13 at 10:46 pm to Rohan2Reed
quote:
Very cool. It seems that a lot of those type of cities - the Cincinatti's, Boise's, Tuscon's and Jacksonville's of America - have some bright, young entrepreneurs who are really helping to revitalize their communities through artisan-focused businesses.
Can some of them move to Baton Rouge please
Posted on 2/20/13 at 12:06 am to REG861
I work at Andrew Michael Italian Kitchen. Things are extremely exciting at both restaurants right now. Lots if fun times and even better memories. Andy and Mike are just flat out special. I absolutely love working for them. Hog and Hominy is big time too. They have a great shot at winning the James Beard award for best new restaurant. It's amazing the big names and food gurus coming into both restaurants over the past 6 months.
Posted on 2/20/13 at 7:32 am to Rohan2Reed
That's why I love Birmingham
Posted on 2/20/13 at 7:39 am to Rohan2Reed
Uchi is Everything it is made out to be ....the creativity and the quality of the food there is truly outstanding and despite being expensive is worth every dollar I spent. Anyone looking for a culinary masterpiece should definitely visit this spot.
Posted on 2/20/13 at 7:39 am to Rohan2Reed
I've been to Uchi and Uchiko in Austin. I preferred Uchiko. The small plates are awesome.
Posted on 2/20/13 at 9:41 am to Caplewood
quote:
That's why I love Birmingham
The culture that a lot of young chefs in the southeast - Ticer/Hudman (Andrew/Michael; Hog & Hominy), Kelly English (Iris), Chris Hastings (Hot & Hot, etc.) - are creating both locally and throughout the southeast is exciting. There are a lot of very, very good chefs around here who are all pushing the envelope and who are all, surprisingly, good friends. You've got to assume they're learning from each other, to some extent.
This post was edited on 2/20/13 at 9:58 am
Posted on 2/20/13 at 9:51 am to Rohan2Reed
I have a few friends that have been to The Ordinary and say it was on par or better than the best of the best in Nola and NY.
Posted on 2/20/13 at 10:31 am to Geauxld Finger
Uchi is fantastic. I've heard it's damn near impossible to get a reservation at Oxheart (it's one of those small, 30 person dining rooms). Very cool building, I accidently stumbled across it one day, you would never find it unless knowingly going there.
Posted on 2/20/13 at 10:47 am to Rohan2Reed
Isn't Alan Richman the FDB most hated restaurant critic due to his trashing of NO a few years back? I personally like his writing, but seem to recall he's not liked around these parts.
Posted on 2/21/13 at 7:21 am to coolpapaboze
I looked up that article. Pretty damning.
Funniest line:
Funniest line:
quote:
The citizens of New Orleans might not be the most energetic Americans—I believe their morning exercise regimen consists of stumbling out of bars—but they are joyful, expressive eaters.
Posted on 2/21/13 at 7:30 am to REG861
quote:
Can some of them move to Baton Rouge please
B.R. could use it. I'm surprised that it hasn't happened by now.
But RTR is right. The article is spot on about what the public wants. I also think America, in general, has begun to focus on good, innovative food and more young people have gotten into the culinary arts. That's why cities without much of a previous reputation are seeing interesting restaurants open headed by young chefs.
The opening paragraph of the article also brought Boucherie to mind.
Posted on 2/21/13 at 7:39 am to Rohan2Reed
I don't disagree that what America wants right now is casual. But if there is one thing in American dining it is that it is a very fluid landscape. What is cool is Americna food, after a half century of homogenization, is returning to a more regional based collection of cuisines. In the same way French or Italian or Chinese food varies by where you are in the country or even the town, American food is by and large fragmenting along regional and local lines. This is a good thing.
Posted on 2/21/13 at 8:17 am to coolpapaboze
quote:
I personally like his writing, but seem to recall he's not liked around these parts.
After reading his piece on NO, I can see why. He ripped a few to shreds. Found it amusing his favorite old time dish was a gumbo with tomatos.
brought down from Canada—good Lord, are we trying to save food from Canada?
Posted on 2/21/13 at 10:53 am to Burlee
quote:
The culture that a lot of young chefs in the southeast - Ticer/Hudman (Andrew/Michael; Hog & Hominy), Kelly English (Iris), Chris Hastings (Hot & Hot, etc.) - are creating both locally and throughout the southeast is exciting. There are a lot of very, very good chefs around here who are all pushing the envelope and who are all, surprisingly, good friends. You've got to assume they're learning from each other, to some extent.
Throw in Jon Currence, Mike Lata and Sean Brock.
Posted on 2/21/13 at 10:57 am to Rohan2Reed
quote:
Oxheart
Looking at their menu there is a 0% chance I'll ever walk in the door (food allergies
)
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