The kitchen gets the food out fast, which is why the restaurant can feed 800 on a weekend night. Who wouldn't gawk at the sight of so many people eating so much food, trying to shout above the fray? En savoir plus .
Try the crunchy fried fish with homegrown turmeric, mango salad lightened with coconut water or soft-shell crab with the legendarily stinky sataw bean. En savoir plus .
A restaurant that makes beef-heart tartare seem not only possible but desirable; that makes a craveable specialty of pork boiled with cabbage. En savoir plus .
Michael Voltaggio agonizes over every gram of sea-bean chimichurri on the beef tartare, every plate of potato charcoal with crème fraîche and every scoop of wood-smoke ice cream that leaves the line. En savoir plus .
John Shook and Vinny Dotolo have a pretty good sense of what tastes good, be it melted cheese with chorizo or calves' brains with the French curry vadouvan En savoir plus .
Go for the Bäco, Josef Centeno's signature creation, a kind of flatbread sandwich halfway between a Catalan coca and a taco pumped up on 'roids, slicked with a goopy, vaguely Mediterranean sauce. En savoir plus .
Head to a deserted parking lot late at night and wait for the appearance of the Kogi truck, from which you will soon purchase enormous, great-tasting plates of Korean short-rib tacos. En savoir plus .
Cooks County is a restaurant you could visit three times a week and then come back for oxtail hash and cheese biscuits at Sunday brunch. En savoir plus .
If you dare, try the tacos with chiles torreados, ultrahot chiles grown in Armando De La Torre's backyard, sautéed until they practically melt from the heat, served in a fresh tortilla. En savoir plus .
The South filtered through the not-South: fried chicken skin served with hand-made Tabasco, a hot biscuit with a spoonful of pimento cheese or a steaming bowl of black-eyed peas. En savoir plus .
The most popular dish? Definitely the fried chicken sandwich, with coleslaw and what must be the only aioli on the planet spiked with Rooster hot sauce. En savoir plus .
Try the seaweed-tofu beignets, spare arrangements of foraged greens, scallops with nightshade berries or shriveled, butter-soaked carrots that somehow manage to taste better than meat. En savoir plus .
