FoodHere Are the 10 Best New U.S. Restaurants: Food and WineAlexandra SifferlinFor more, visit TIME Health.Whether you're a foodie or just looking for a new restaurant to put on your bucket list, our friends at Food & Wine, the magazine for epicureans that is owned by our parent company Time Inc., has you covered with their new list of of the 10 most exciting new places to eat in America. The criteria for making the list? Originality as well as offering authentic and delicious fare.“I love the ambition and out-of-the-box thinking behind these restaurants," says F&W editor Nilou Motamed. "They exemplify so many of the trends we’re excited about at Food & Wine: Middle Eastern flavors, inventive breakfasts, and even talented chefs giving back to underserved communities. It’s an exciting time to be a lover of restaurants."Here's their list, with a taste of why the restaurant made the cut. To read more, click here:Brewer's Table at Surly Brewing, Minneapolis"Across the country, people are eating better food and drinking better beer every day.

I can’t imagine a more satisfying place to do both than Brewer’s Table.""[Chef Gabriela Cámara is] doing unconventional things, making tamales with sea urchin and charred habanero-leek relish, trout tostadas with fried leeks, and abalone-and-oyster aguachile (ceviche) with sea beans."Death & Taxes, Raleigh, North Carolina"Ashley Christensen has mastered the tricky art of live-fire cooking, using her grill to make everything from insanely good littleneck clams with embered butter to ... an epic pork chop." High Street on Hudson, New York City"If I were going to spend the entire day at a single restaurant, it would be High Street on Hudson ... [which offers] an incredible around-the-clock array of dishes.""Rene Ortiz is a guy who loves hyperbole (like a few other chefs I know). In this case, his food is so good, it usually deserves everything he says about it.""Located in L.A.’s underserved Watts neighborhood ... Locol employs and trains people from the community to run the operation.

It also uses top-quality ingredients—like Straus Family Creamery milk for the soft-serve sundaes—but manages to keep prices superlow."Monteverde Restaurant & Pastificio, Chicago"At Monteverde, chef Sarah Grueneberg (above) goes beyond the boundaries of her kitchen: She has a pastificio, a table where she and her team make some of the most outstanding pasta in the country.""The pita ... is ultra-tender and pillowy, and the scent perfumes the room... That bread is terrific for scooping up the supercreamy hummus with toppings such as crispy fried cauliflower. best wine for cheese""Chef Jeremiah Langhorne [has] obsessed over historic cookbooks. what is the best texas wineThe resulting dishes—aged ham toast with truffle Mornay sauce, peanut butter cake with celery ice cream—taste wonderfully modern but have roots that go back hundreds of years.""best wine georgia

If you want to experience the genius of chef Matt Jennings in one dish, order the Grande Plateau at his handsome brasserie. Standing three feet high, the tower is loaded with the local seafood that Jennings is so passionate about." Check out the complete list of Restaurants of the Year 2016, here.New York City: If I were going to spend the entire day at a single restaurant, it would be High Street on Hudson. In the cozy West Village space, F&W Best New Chef 2014 Eli Kulp has teamed up with baker Alex Bois and pastry chef Samantha Kincaid to offer an incredible around-the-clock array of dishes. dry white wine what does it meanIn the morning I’d start out with the Hickory Town breakfast sandwich with Lancaster bologna, fried egg and pickle mayo. top 10 luxury wine brandsLunch would be the duck-meatball sub. buy premium wine online

At night, my order would be honey-glazed chicken with chicken-skin Caesar. It’s designed for sharing, so hopefully I’ll have made a friend during my dream day. Raleigh, North Carolina: I have no idea how FedEx delivered the 1,900-pound, custom-made-in-Texas grill that is the focus of Ashley Christensen’s gorgeous restaurant (named for its previous lives as both a mortuary and a bank). Christensen has mastered the tricky art of live-fire cooking, using her grill to make everything from insanely good littleneck clams with embered butter to The Pig, an epic pork chop that is brined, braised and then cooked to charred and juicy perfection. 105 W. Hargett St.; San Francisco: When Gabriela Cámara opened her acclaimed restaurant Contramar in Mexico City, she broke a few rules. “Nobody was serving ceviches or tostadas in an elegant environment,” she says proudly. “That was food you would eat in a market or at a beach shack.” Now the star chef has brought her sensational Mexican cooking to the Bay Area.

At Cala, the menu is predominantly seafood, prepared with local ingredients: “I made a point of not bringing many products from home,” Cámara says. Once again, she’s doing unconventional things, making tamales with sea urchin and charred habanero-leek relish, trout tostadas with fried leeks, and abalone-and-oyster aguachile (ceviche) with sea beans. Cámara is also shaking things up outside the kitchen by hiring nonviolent felons. “They get out of jail, and they can’t find jobs,” she notes. “And there’s a serious staffing issue in the Bay Area.” If you need another reason to love what Cámara is doing, walk to the alley behind Cala and grab one of the outstanding tacos she sells from a counter on weekdays; with luck she’ll be serving the stewed pork with orange. Chicago: At Monteverde, chef Sarah Grueneberg (above) goes beyond the boundaries of her kitchen: She has a pastificio, a table where she and her team make some of the most outstanding pasta in the country.

A giant mirror hangs over it so diners can watch an Italian nonna in action. There are original pastas—like wok-fried strangozzi noodles—and traditional Italian ones, too. You can see a cook stuff tortelli verde with spring greens and ricotta; a few minutes later it arrives at the table bathed in green-garlic butter. 1020 W. Madison St.; Minneapolis: Across the country, people are eating better food and drinking better beer every day. I can’t imagine a more satisfying place to do both than Brewer’s Table. Upstairs from the vast Surly beer hall is this 70-seat dining room, where chef Jorge Guzman oversees a deceptively simple-sounding menu. The four-course tasting is a bargain at $70, especially since it includes beer pairings. Guzman serves sopa de lima as an ode to his Yucatán heritage, preparing the tortilla soup with avocado-leaf-infused chicken broth. His steak frites comes with bone marrow gel and a brilliant powdered béarnaise sauce, plus a glass of Surly’s barrel-aged Pentagram beer—destination-worthy on its own.

520 Malcolm Ave. SE; New Orleans: Alon Shaya (left) has joked that he wanted to open a restaurant with no silverware. In fact, at Shaya, his remarkable Israeli place, it’s easy to forgo forks and knives. The pita that he constantly pulls from the oven is ultra-tender and pillowy, and the scent perfumes the room (Shaya might be the country’s best-smelling restaurant). There are also monumental dishes like short rib couscous, but to go silverware-free, stick with the pita and hummus. Los Angeles: I’m outrageously proud of LocoL, the restaurant that supports the unlikely concept that fast food can be a force for good in the world. It is the brainchild of F&W Best New Chefs Roy Choi (class of 2010) and Daniel Patterson (class of 1997), but that’s not the reason I’m the hugest supporter. Located in L.A.’s underserved Watts neighborhood and Oakland, LocoL employs and trains people from the community to run the operation. It also uses top-quality ingredients—like Straus Family Creamery milk for the soft-serve sundaes—but manages to keep prices superlow.

The most expensive items on the menu are the $6 bowls, which include crushed tofu with vegetable stew. Choi and Patterson taught the staff to griddle the $2 bean-and-cheese foldies (tortillas) and the $4 LocoL Cheeseburgs with tangy chile “awesome sauce,” served on a bun created by the legendary Tartine baker Chad Robertson. Not everything on the menu is healthy, but the food at LocoL feels good for you on many levels. 1950 E. 103rd St.; Washington, DC: It’s no small feat for a restaurant to source 95 percent of its ingredients from the region, especially if the area is the mid-Atlantic, which isn’t necessarily known for bountiful produce. To turn those ingredients into outstanding food is more challenging still. To do this at The Dabney, chef Jeremiah Langhorne obsessed over historic cookbooks. The resulting dishes—aged ham toast with truffle Mornay sauce, peanut butter cake with celery ice cream—taste wonderfully modern but have roots that go back hundreds of years. The local pride extends beyond food to an excellent list of hard ciders, all also found in the mid-Atlantic.

122 Blagden Alley NW; Austin: Rene Ortiz is a guy who loves hyperbole (like a few other chefs I know). In this case, his food is so good, it usually deserves everything he says about it. At his bright, airy café in a converted Laundromat, Ortiz creates next-level versions of the standards. Take mussels, which I’d gotten bored with. Ortiz cooks his Prince Edward Island ones in a broth enhanced with ground pancetta and salami, then throws in chopped Castelvetrano olives and fermented serrano chile butter. Likewise, he mixes a little bacon and lard into his burger blend, so it’s superrich and funky. Laura Sawicki, Launderette’s incredible baker, makes the buns. “They’re the squishiest ones on the planet,” says Ortiz. Next door to Launderette is Ortiz’s new project, Mr. Mc’s Grocery Market. What looks like a Quick Mart is in fact a lovingly curated specialty food store, with bottles of Pol Roger Champagne in the cooler next to the Bud Light. Mr. Mc’s serves a few NOLA-inspired dishes, like boudin and a muffuletta made with superb salami and mortadella and homemade olive salad.