Esquires Best New Restaurants 2008 list isnt online yet, just a blurb in which Alice Waters begs David Chang not to open in Vegas. (Wait a minute, pairing David Chang with a seasoned master chef thats a novel idea). But weve snagged a copy of the magazine, and the following New York restaurants made the list.
Dutch-born chef Sebastiaan Zijp is a master at separating out the distinct flavors of each ingredient in a dish.
Charcuterie master Sylvain Gasdon reproduces the lusty flavors of lyonnaise-style artisanal sausages and pates better than anyone in America none will let you down.
What truly has become far less formal, in a dramatic and delicious way, is the food Though the preparation is meticulous, the dishes that emerge are joyful, begging to be shared.
The more adventurous will love the seared monkfish liver with a beef jus, spiced pears, pickled daikons, and bush basil But its the sandwiches youll crave days later.
[Scott Conant]s lusty traditional regional Italian food is received here in all its succulent goodness, but with less pomp than before.
Redhead also gets a shoutout for baconiest snack, and the JetBlue terminal is the Best Reason to Fly JetBlue. So there you have it, for those who make their dining plans based on Esquire.