Explore the vibrant world of American cuisine as Bon Appétit's October issue shines a spotlight on the 20 Best New Restaurants in America. Discover how chefs are embracing collaboration, forging menus with unique personality and a strong sense of place. Indulge in recipes from featured restaurants like Sắp Sửa, Barbs B Q, and Azizam, showcasing dishes such as Cá Kho (Fish With Coconut Caramel), Pineapple Upside-Down Cake, and Kofteh Tabrizi.
We’ve got restaurant-quality meals and takeout-trend dinners. Bon Appétit’s October magazine issue is restaurants, restaurants, restaurants. After touring the country for months, our team is sharing its list of the 20 Best New Restaurants in America—and the thread that weaves them all together: collaboration. Chefs are ideating with cooks, waiters, mentors, and other restaurants to create menus with personality and a strong sense of place.
We also have a recipe for Pineapple Upside-Down Cake hailing from Barbs B Q in Lockhart, TX. In this dessert, plush cake is studded with candied sour cherries and crushed pineapple. And Azizam in Los Angeles shared a recipe with us for Kofteh Tabrizi. These labor-of-love meatballs are made with ground beef, rice, yellow split peas, and dried fruit and braised in a spiced tomato sauce. If you’re in need of fresh weeknight-friendly recipes, look no further.
Restaurants Collaboration Recipes American Cuisine Culinary Trends
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