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Each year, food writers from the New
York Times survey the country to find
America's best restaurants. This year's
list spans 28 states in the District of
Columbia. Everything from a 11
restaurant in Chattanooga, Tennessee to
an allday West African cafe in Houston.
For tonight's interview, we discuss the
50 best restaurants in America with
Brian Gallagher, the New York Times
senior food editor. Brian, thanks a lot
for being with us. How do you put
together this list?
>> Uh, well, it's quite an effort. There's
14 of us all told this year who worked
on it. Um, editors and reporters. We
decide where we want to actually visit
and eat in real life. And then we travel
all spring and the first part of the
summer to places all over the country
and eat way more than any one person
should.
>> And what does it mean, Brian, before we
get to some of the specific examples to
be good? Um there is an industry view
among some people that a restaurant
really doesn't hit its stride till it's
1 to 3 years. You know it's been around
for a while. Is are there any um
contextual ways that you think about f
food and restaurant that affect the
list?
>> Obviously delicious food and mastery of
craft are table stakes. You know every
one of these places has that and a lot
of other places have that too. But we
also look for um you know hospitality is
extremely important. the feeling of the
restaurant, but a unique point of view.
Is the restaurant doing something that's
like special to itself and is it doing
it really well? Is it realizing that
vision? Um, and of course, you know, we
have a variety of
like geography of course, but uh price
points and cuisines. A lot of people,
you know, would say the 50 best
restaurants in the United States would
have to all be fine dining, right?
>> That's not the way best at all. we think
of it's a lot more representative of
like what's going on in the country in a
given year
>> on that idea of hospitality and feel
there's the old cliche you can't eat
atmosphere but it seems in a way you're
saying actually you can um like is it
possible
yeah
>> yeah I mean you can't eat it but I would
argue that's probably a big reason many
people love the restaurants they love is
the atmosphere as much as the food I
mean speaking of old saying you know
people remember how you make them And I
think when they're spending their money
to be with their friends and share a
meal, that's even more true.
>> We've we've got about a minute left. Run
me through just a few that that stand
out and and briefly why they do.
>> Yeah, absolutely. I mean, Corinho, uh, a
Mexican tasting menu place in Chicago
was my favorite meal of the year. Just
incredible mastery of taste, not afraid
of spice for like a cheffy fine dining
place. Uh Kaba, a West Afric Caribbean
and West African place in the East
Village of New York. Incredible handling
of flavors. Lot of fun. Speaking of
hospitality, really loving atmosphere.
Um I particularly like KC Turkey Leg Man
as a pick. It's a whole They really
specialize in exactly that. Smoked
turkey legs in Kansas City, Kansas. Uh
and a really cool story started as a
truck, a food truck. Um, can't forget
Baby Beastro in Los Angeles, which is
our critic Tasel Ralph's favorite. Uh,
lovely six items on the menu at any
given time in a little bungalow house.
Just really make you feel welcome and
part of the city of LA and in a good
way. And um, Mezcalia Alma in Denver.
Denver has an amazing Mexican food scene
right now. And Johnny Curiel, who's the
chef at this restaurant, he has a
Michelin star for his other place. I
think is the best Mexican chef in Denver
and really worth a
>> Brian Gallagher, the New York Times
senior food editor. That was really
great. Thank you so much, Brian.
>> Thanks for having me.
>> My reporter's notebook is next.
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