France, Italy and the Low Country where Charleston is located are the dominant influences of the dishes being served in the city’s popular restaurants.
Fine-dining Commis has opened a casual bar and Adriano Paganini is serving accessible pizza and pasta. Meanwhile, sumptuous Indian and Chinese restaurants and an elegant Japanese restaurant are drawing crowds, too.
There’s Latin flair at St. Louis hot spots, whether it's refined Mexican food at Nixta, the Cubano at Eat Sandwiches or Guerrilla Street Food’s cuisine of The Philippines, which for three centuries was a Spanish colony.
Even sports bars and steakhouses are going farm-to-table in the Mile High City, where restaurants are touting meats cooked with local whiskey and cultivating mushrooms in-house.
Mexico and Asia are both well represented across the country, and not just at themed restaurants like Mexican Urban Taco or Japanese Himitsu; even a Southern seafood boil restaurant in San Antonio has a bánh mì, and there’s...
Peruvian ceviche, Mexican aguachile, upscale Vietnamese pho and Trending Tables’ first kachapuri — a cheesy flatbread from the Republic of Georgia that you can expect to see more of — are all to be had at trendy New York restaurants, along with...
Even barbecue joints in the Bay Area show influence from across the Pacific with items like salt and pepper wings and fermented soy dip, not to mention the next-generation omakase at Robin.
Beef and grits instead of shrimp and grits at Bourbon on Division, loaded baked potato gnocchi at Split-Rail and mac ’n’ cheese with smoked bacon crust at Marshall’s Landing all speak to Chicagoans’ current craving for...
