To the past and the future-and sometimes both at once. Eating at the very best restaurants is like winning a ticket to another place, another time. Perhaps most significant: We found ourselves digging into comfort, sure, but we also leaned into the unfamiliar. Why? Because New York is undeniably back in a big way. And you’ll see that there’s more New York representation than in previous years. In the hands of the right team, they can still be a sublime, luxe experience rather than the pricey, interminable drag they oftentimes veer into. Sunflower bread and butter at Eleven Madison Park, New York.) We even fell back in love with multicourse tasting menus at Chicago’s Ever and Houston’s March. Mushroom, corn truffle, and potato at Oyster Oyster, Washington, D. C.

(Here’s a mini list, the most transcendent vegan options of the year: 1. We couldn’t stop talking about delicious, nonpreachy vegan meals that would make even the most ardent meat eater crave vegetables. The char called to us whether it graced the elote from a Sonoran grill at Bacanora in Phoenix, the ends of gyro meat at Andros Taverna in Chicago, or the dry-aged Wagyu at Austin’s Hestia. Join Esquire Select.Īs we ate around America, we were drawn to food made with raw, elemental fire and charcoal-it’s never gone out of style, after all these millennia. Get unlimited access to Esquire's Food & Drinks coverage. Together and separately, we traveled thousands of miles and dined at hundreds of restaurants to deliver a list nearly twice as large as last year’s. So, to shine a spotlight on a larger number of our favorite new places this year, we enlisted not one, not two, but four people to eat around the country: seasoned food writers Omar Mamoon and Joshua David Stein, our former food and drink editor Jeff Gordinier, and yours truly. This is all to say that in these not normal times, we need both the normalcy and the escape of restaurants now more than ever.Īnd we want to support an industry that still needs it.

The transportive power of food, the soul-stirring nature of hospitality-real things, too. And in a year when you couldn’t stand to look at your Instant Pot anymore and had to delay that vacation to Paris, when you craved something more than travel shows and takeout, the most satisfying way to feed the need for a journey was to go to a restaurant, feel taken care of, and try at least one thing from the menu that you’d never had before.

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