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All 30 Recipes from the Hot 10 Best New Restaurants 2015

Want to cook like a chef in the Hot 10? Try one of these straight-off-the-menu recipes.

By Bon Appétit

August 18, 2015

Image may contain Food and Seasoning

Want to cook like a chef at one of the Hot 10 best new restaurants in America? Try one of these straight-off-the-menu recipes from the pages of the September issue of Bon Appétit (and catch our 2016 list here!).

Peden + Munk
1/31
The Hot 10 2016: See All of America's Best New Restaurants
Look no further for our latest and greatest list of America's best new restaurants.
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Michael Graydon & Nikole Herriott
2/31
Pickled French Fries
Brining these AL's Place fries in a salt-and-cabbage solution seasons them and, as they start to lightly ferment, infuses them with a slight tang. Think salt-and-vinegar chips and you get the right idea.
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Michael Graydon & Nikole Herriott
3/31
Young Lettuces with Herbed Avocado
Local chefs run off with all the fancy lettuces at your farmers’ market? Not to worry. The herbed avocado base of this AL's Place dish will elevate even the most basic supermarket greens.
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Michael Graydon & Nikole Herriott
4/31
Galangal-Braised Pork Belly with Trout Roe
You might think the braised pork belly is too sweet on its own. But paired with the sour kimchi and salty roe, this version from AL's Place comes into eye-opening balance.
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Peden & Munk
5/31
Smoked Trout and Shellfish Chowder
Gjusta's chowder is built on the cooking liquid from the clams and mussels, and gets its smokiness from the last-minute addition of trout (not bacon!).
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Peden & Munk
6/31
Marinated Beets with Potatoes and Horseradish
The beet juices in this Gjusta dish will tint the potatoes swirly-pink when tossed together; it’s best not to fight it.
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Peden & Munk
7/31
Chocolate Chunk–Pumpkin Seed Cookies
For these Gjusta cookies' ideal chewy brownie-ish texture, take care not to overbake these spiced cookies.
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Peden & Munk
8/31
Gjusta's Green Harissa
Schmear this on sandwiches, use it to marinate shrimp or chicken, or spoon a dollop onto eggs.
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Peden & Munk
9/31
Rye Berry Salad with Cider-Yogurt Dressing and Herbs
Gjusta uses rye berries, which have a rich nutty flavor, but you can use any firm whole grain instead (farro, wheat berries, and spelt are all good choices).
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Eva Kolenko
10/31
Sole Meunière with Rice Pilaf
Cooking a whole Dover sole like they do at Petit Trois is no easy task (and can turn into an expensive mistake). We modified the recipe using fillets instead; equally delicious—and no tears.
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Eva Kolenko
11/31
Petit Trois's French Onion Soup
Does the staff make vats of veal stock on the regular? Mais, oui. Does that mean you have to? Of course not. Sub low-sodium beef broth instead.
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Eva Kolenko
12/31
Frisée-Lardon Salad
Buying slab bacon rather than sliced allows you to cut it into the perfect size and shape like Petit Trois does.
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Eva Kolenko
13/31
Dark-Chocolate Mousse
You know what never, ever goes out of style? Chocolate mousse like the one at Petit Trois.
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Marcus Nilsson
14/31
Spring Greens Salad with Warm Crème Fraîche and Black Cocoa
Making your own flavored vinegar and oil might seem like a crazy thing only chefs in the Hot 10 would do, but once you make them (which is easy), your salads will enjoy instant upgrades. Case in point: this salad from Semilla.
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Explore Bon AppétitAl's Place Dai Due Gjusta Hot 10 Hot 10 2015 Kindred Manolin Milktooth Parachute petit trois Rintaro Semilla