AMERICA’S BEST FOOD CITIES | From a top-of-the-line Sazerac from Cure in New Orleans, to breakfast hush puppies from Screen Door in Portland, taste what the country’s bars and restaurants are serving right now.
This riff on a classic recipe from Florina, a region in northwestern Greece, embodies the country’s love of stuffed foods, says William Wright, head chef of Helen Greek Food and Wine in Houston.
This version of New Orleans’s official cocktail is on the reserve list at Cure, one of the city’s top-shelf bars, and that means it’s made with some hard-to-find or expensive ingredients.
This popular, hearty plate at Dove’s Luncheonette in Chicago is an outstanding and original take on chicken-fried steak.
A classic French dish rethought at Convivial in Washington, where chef Cedric Maupillier steams and slices the leeks before tossing them with mustard vinaigrette before shaping the salad into a round cake.
and you get the idea – follow the link below for the rest……