@bonappetit
Bon Appetit
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Postcard auto-generates content from this account to provide the most up-to-date info from the web.
Chinese restaurant · Flushing
"Part of a growing wave of Dong Bei cooking in the US, this newly opened Flushing spot showcases the cuisine’s savory, tangy, aromatic, and warming profile—centered on meat, wheat, and pickled vegetables and bucking the trend of throat-scorching Szechuan or Esan heat. On a recent trip, our table enjoyed fried chive pockets; dry tofu sheets with hot pepper and pork; “eat with your hands” fried-and-braised pork trotters; and a deeply fragrant whole braised fish with star anise, tofu, cabbage, and vermicelli; it’s become one of my favorite Dong Bei places." - ByAndrea Strong
Restaurant · Bloomfield
"“Live-fire cooking meets cabbage at Fet-Fisk in Pittsburgh, a BA Best New Restaurant honoree.”" - ByAndrea Strong
Steak house · Little Haiti
"The whole experience at Sunny’s was beautifully curated from start to finish, from flavorful and generous food to a world-class dining room." - ByAndrea Strong
Asian restaurant · Galway
"This summer my husband and I had a lovely Thai lunch at Lana Asian Street Foods in Galway, Ireland. The chef was a bubbly older woman who was clearly passionate about cooking for others. You could taste her heart and heritage in the pad see ew. It made me grateful that hospitality will never be able to be replaced by e-commerce or AI." - ByAndrea Strong
Restaurant · Glassell Park
"The first restaurant I’ve visited in a long time where I truly felt that every single dish was executed perfectly. At Dunsmoor, from the steak to the bluefin tuna toast, the dishes are simple, timeless, and done exceptionally well." - ByAndrea Strong
American restaurant · Charleston
"At Vern's in Charleston, Dano Heinze continues to innovate and create delicious, precise, and creative food that is rich with technique and packed with flavor. I am still thinking about the escargot topped with melted Gruyère, simple yet unexpected. The setting is unique and inviting, the hospitality is unmatched." - ByAndrea Strong
Restaurant · Kotayk'
"Grilling is integral to Armenian hospitality, as I had experienced as part of my own family heritage with my grandparents, and Sergey’s Place was no different. Everyone stood around the grill instead of at the table and essentially ate right off the grill, taking pieces of lavash and loading it up with meats and veggies that had been skewered and grilled on the open fire. The whole experience was magical: people were dancing, smoking, taking small shots of blended fruit brandy, and laughing. I cannot wait to return!" - ByAndrea Strong
Diner · Second Ward
"A hurricane grounded me in Charlotte for a night. After wandering around looking for a restaurant with no success, a parking attendant suggested I try The Midnight Diner. I ordered fried chicken, collard greens, a biscuit, and sweet tea, and it was absolute perfection. And made even better with a completely unexpected soundtrack of '70s classic rock." - ByAndrea Strong
Caribbean restaurant · East Village
"Chef Paul Carmichael’s Kabawa is a fantastic new addition to the East Village that showcases a menu filled with Caribbean flavors and techniques. The goat with spicy scallop creole and the pepper shrimp with sorrel, Scotch bonnet chile, and thyme were two dishes that really stood out. They have an amazing playlist; it’s part of the restaurant’s story without being too distracting from your meal. Kabawa represents what many of us appreciate about modern fine dining." - ByAndrea Strong
Thai restaurant · East Nashville
"The Gai Yang from S.S. Gai in East Nashville was my standout meal this year. It’s a whole charcoal-grilled Thai chicken served with sticky rice, fried shallots, tamarind chili fish sauce, aromatic chili vinegar, and fresh local vegetables. Each bite is smoky, flavorful, and perfectly balanced, a meal that’s fueled many of my post-work evenings." - ByAndrea Strong
