How about we embark on a delightful culinary journey through some of the lesser-known gems and iconic eateries that make up the culinary tapestry of the area? Hold onto your taste buds, because we're diving into a flavorful world filled with history and hidden trivia!
Chez Panisse
Located in Berkeley, California, this legendary restaurant was opened by Alice Waters in 1971. It's widely recognized as the birthplace of the farm-to-table movement. Fun fact: the name "Panisse" refers to a chickpea cake popular in the South of France. The restaurant's commitment to organic, locally sourced ingredients has influenced countless chefs and diners alike.
Katz's Delicatessen
A New York City institution since 1888, Katz's Deli became famous for its pastrami sandwiches and the line "I'll have what she's having" from the movie When Harry Met Sally. Did you know that during World War II, the deli's slogan was "Send A Salami To Your Boy In The Army"? They actually shipped salamis to soldiers overseas!
Frank Pepe Pizzeria Napoletana
Founded in 1925 in New Haven, Connecticut, this pizzeria is known for its coal-fired, thin-crust pizza. The White Clam Pie is a must-try, featuring fresh clams, grated pecorino, garlic, oregano, and olive oil. Here's a quirky tidbit: Frank Pepe started his business by selling tomato pies from a pushcart!
The French Laundry
Nestled in Yountville, California, this three-Michelin-starred restaurant was opened by Thomas Keller in 1994. The building itself dates back to the 1900s, originally serving as a French steam laundry. Keller's meticulous attention to detail and pursuit of perfection have made it a pilgrimage site for foodies worldwide.
Commander’s Palace
Located in New Orleans' Garden District, Commander’s Palace has been a cornerstone of Creole cuisine since 1893. The restaurant is famous for its Jazz Brunch and 25-cent martinis. A hidden gem on their menu is the turtle soup, a traditional Louisiana delicacy.
Le Bernardin
Opened in Paris in 1972 by sibling duo Maguy and Gilbert Le Coze, this seafood-centric restaurant relocated to New York City in 1986. Under the leadership of Eric Ripert, it has earned three Michelin stars. Fun trivia: the name "Le Bernardin" comes from an order of monks known for their love of food and wine.
Pizzeria Bianco
Located in Phoenix, Arizona, and founded by Chris Bianco in 1988, this pizzeria has been lauded as one of the best in the United States. The secret? Bianco insists on using locally sourced ingredients and makes his mozzarella fresh daily. The Wiseguy pizza, topped with wood-roasted onion, house-smoked mozzarella, and fennel sausage, is a fan favorite.
Zingerman’s Delicatessen
This Ann Arbor, Michigan deli opened its doors in 1982. Known for its Reuben sandwich, Zingerman's has grown into a mini-empire of food-related businesses. Did you know they offer food tours to Italy? Their commitment to quality and community has garnered them a cult following.
Alinea
Chicago’s Alinea, opened by Grant Achatz in 2005, is a playground for molecular gastronomy. Achatz, a protégé of Thomas Keller, employs techniques that transform familiar foods into extraordinary experiences. One standout dish is the edible helium balloon, which you can actually inhale before eating!
Joe’s Stone Crab
Opened in Miami Beach in 1913, Joe’s is an institution famous for its stone crab claws. Interestingly, the restaurant started as a small lunch counter serving fish sandwiches. The stone crab claws, served with a secret mustard sauce, are now a seasonal delicacy that draws patrons from around the world.
Union Oyster House
As America’s oldest continuously operating restaurant, open since 1826 in Boston, the Union Oyster House has quite the history. The toothpick was allegedly first used in the U.S. here! It's also rumored that Daniel Webster frequented the establishment, consuming copious amounts of oysters and brandy.
Blue Hill at Stone Barns
Located in Pocantico Hills, New York, this farm-to-table restaurant was opened by Dan Barber in 2004. The restaurant is part of the Stone Barns Center for Food and Agriculture, emphasizing sustainability. A fun fact: the menu is a list of ingredients sourced daily from the farm, so diners never know exactly what dishes they'll be served.
Langer’s Delicatessen-Restaurant
Situated in Los Angeles, Langer’s has been serving up its legendary pastrami since 1947. The No. 19 sandwich, featuring hand-cut pastrami, coleslaw, Russian dressing, and Swiss cheese on double-baked rye bread, is a must-try. The double-baked rye bread is a unique technique that gives the bread its signature crust.
Totonno’s Pizzeria Napolitana
Opened in Brooklyn in 1924 by Antonio "Totonno" Pero, a former employee of Lombardi's (America’s first pizzeria), Totonno’s is famous for its coal-fired pizzas. The restaurant has faced its share of challenges, including fires and hurricanes, but continues to serve some of the best pies in New York.
Husk
Located in Charleston, South Carolina, and opened by Sean Brock in 2010, Husk focuses on Southern cuisine made with locally sourced ingredients. The restaurant operates under the philosophy that "if it doesn’t come from the South, it’s not coming through the door." Fun fact: the menu changes daily and is printed with the names of the local farms supplying the ingredients.
Guelaguetza
In Los Angeles, this Oaxacan restaurant has been delighting diners since 1994. Known for its moles, Guelaguetza is named after a traditional Oaxacan festival. The restaurant even has its own line of mole sauces, so you can take the flavors home with you.
Bi-Rite Creamery
This San Francisco ice cream shop, opened in 2006, is renowned for its unique flavors like salted caramel and balsamic strawberry. The creamery is part of the Bi-Rite family of businesses, which includes a market and catering service. Did you know they source their dairy from local, pasture-raised cows?
Canlis
A Seattle fine-dining icon since 1950, Canlis offers breathtaking views of Lake Union and an innovative menu that blends Pacific Northwest ingredients with classic techniques. The Canlis Salad, created by Peter Canlis, is a beloved staple. Fun trivia: the restaurant has a hidden room known as "The Cache" for private, secret dinners.
Philippe the Original
Opened in Los Angeles in 1908, Philippe’s claims to be the birthplace of the French Dip sandwich. Legend has it that the sandwich was created by accident when a roll was dropped into a pan of beef juices. Today, the sandwich is a signature item, and the restaurant still uses sawdust on the floors, a tradition dating back to its early days.
The Greenbrier
Located in White Sulphur Springs, West Virginia, The Greenbrier has been a luxury resort since 1778. Its main dining room offers a classic Southern dining experience. The resort is also home to an underground bunker that was a secret Cold War fallout shelter for members of Congress.
From coast to coast, these culinary hotspots each bring their unique stories, flavors, and histories to the table, making every bite a piece of cultural heritage. Dive into these fascinating eateries and let your taste buds travel through time and tradition!