--- title: Food & Wine: 10 Best New Restaurants to Eat in America description: Food & Wine has released its Restaurants of the Year 2016 list which includes the 10 best new places to eat. canonical: https://time.com/4360535/best-restaurants-2016-food-and-wine/ author: Alexandra Sifferlin article:opinion: false article:content_tier: free article:published_time: 2016-06-08T13:28:29.000Z article:modified_time: 2026-08-04T07:55:29.166Z article:section: Health og:title: Food & Wine: 10 Best New Restaurants to Eat in America og:description: Make your reservations fast og:url: https://time.com/4360535/best-restaurants-2016-food-and-wine/ og:site_name: TIME og:image: https://static.time.com/v3/assets/bltea6093859af6183b/blt3d19dc0a507da98a/698896f7524fc08f98df84df/10-best-new-restaurants-dabney.jpg?branch=production&width=1200&quality=75&auto=webp&crop=16:9 og:image:width: 2560 og:image:height: 1440 og:image:alt: Dining Review - The Dabney og:type: article twitter:card: summary_large_image twitter:title: Food & Wine: 10 Best New Restaurants to Eat in America twitter:description: Make your reservations fast twitter:image: https://static.time.com/v3/assets/bltea6093859af6183b/blt3d19dc0a507da98a/698896f7524fc08f98df84df/10-best-new-restaurants-dabney.jpg?branch=production&width=1200&quality=75&auto=webp&crop=16:9 ---  # Here Are the 10 Best New U.S. Restaurants: Food and Wine > Sponsored content. 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Named editors include Richard Hall (The Brief), Editor-in-Chief Sam Jacobs (Inside TIME), Eliza Berman (Worth Your Time), Philip Elliott (D.C. Brief), Justin Worland (Future Proof) and Harry Booth (In the Loop). Health Matters is written by TIME's health desk. #### How do I sign up for a TIME newsletter? Go to time.com/newsletters, choose the newsletters you want and enter your email address. There is no cost and no subscription requirement. ### Sources * TIME Newsletters: [time.com/newsletters](/c/time-nl-network-2026q3/newsletters?i=0428f3f0-26c0-43b8-98a9-f963d23e4c2f&cr=time-nl-network-2026q3-v1) ## Video: How the Restaurant Industry Could Change the World [Watch (HLS stream): How the Restaurant Industry Could Change the World](https://cdn.jwplayer.com/manifests/P7q1o0oD.m3u8) (4:54)  _Published 2016-04-19. Three culinary trailblazers talk about the future of the restaurant industry_ by [Alexandra Sifferlin](https://time.com/author/alexandra-sifferlin/) ## Alexandra Sifferlin Jun 8, 2016 1:28 PM UTC  Chef Jeremiah Langhorne preps food during the dinner service at his restaurant, The Dabney, in the Shaw neighborhood in Washington, D.C. Chef Jeremiah Langhorne preps food during the dinner service at his restaurant, The Dabney, in the Shaw neighborhood in Washington, D.C. Deb Lindsey—The Washington Post/Getty Images by [Alexandra Sifferlin](https://time.com/author/alexandra-sifferlin/) ## Alexandra Sifferlin Jun 8, 2016 1:28 PM UTC Whether you’re a foodie or just looking for a new restaurant to put on your bucket list, our friends at [_Food & Wine_](http://www.foodandwine.com/), 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](http://www.foodandwine.com/slideshows/2016-restaurants-year). 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](http://www.foodandwine.com/slideshows/2016-restaurants-year): [**Brewer’s Table at Surly Brewing**](http://surlybrewing.com/destination-brewery/brewers-table/)**, 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.”_ [**Cala**](http://www.calarestaurant.com/)**, San Francisco** _“\[Chef Gabriela Cámara is\] 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**](http://ac-restaurants.com/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**](http://www.highstreetonhudson.com/)**, 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.”_ [**Launderette**](http://launderetteaustin.com/)**, 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.”_ [**Locol**](http://www.welocol.com/)**, Los Angeles** _“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**](http://monteverdechicago.com/)**, 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.”_ [**Shaya**](http://www.shayarestaurant.com/#about)**, New Orleans** “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. “ [**The Dabney**](http://thedabney.com/)**, Washington, D.C.** _“Chef Jeremiah Langhorne \[has\] 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.”_ [**Townsman**](http://townsmanboston.com/)**, Boston** _“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](http://foodandwine.com/2016-restaurants). ## Transcript [ MUSIC ] You're a celebrity chef. I don't know what celebrity. I go home my mother makes me wash dishes so I don't call this celebrity. [ MUSIC ] The restaurant in the street is literally the worst employer in the United States. We were making ourselves sick by the foods that we eat While a lot of the world is becoming sick from the food that they don't eat. [ MUSIC ] What do restaurants rally represent in terms of almost a culture of status of where we are today and where we can grow. To me the restaurant industry represents unfortunately the floor of our economy. It's the nation's largest and fastest growing sector of the US economy and yet happens to be the absolute lowest paying floor in the United States literally and statistically. The vast majority of the industry provides the absolute lowest paying jobs in the country. So it's not So a bad employer is literally the worst employer in the United States. I see that change is happening from the bottom up. And I do sincerely believe the minimum wage has to happen in America. But it has to happen from the top bottom. People want our respect. How do we give them respect? Is to pay them what they deserve. Well, I've seen such hope also that the restaurant industry itself becoming a beacon for cultural issues. The quality of food, where our food comes from. The economic multipliers. How are farmers paid. How are farm laborers paid. Food has really become. As you've used so effectively a political tool for real driving and motivating real change. To me, a restaurant is a place that somebody cooks and feeds, so that means every household technically is a restaurant. Today we have hundreds of millions of women cooking everyday around the world, especially in the third world. One of the issues I see today is that those womans are cooking with charcoal and [ UNKNOWN ] rocks, as we used to do thousands of years ago. If we bring clean cookstoves to every household in our lifetime, in the 21st century, we will end poverty and hunger. I think you're absolutely right. The vast majority of people cooking around the world are women. Very poor women. And not getting paid. And not getting paid. So that's the minimum of the minimum wages. [ LAUGH ] That's true. That's the worst. But [ UNKNOWN ] very much, if he's using the right way, it's an amazing way to solve many of the issues we face in this country and around the world. Unfortunately we have politicians that [ UNKNOWN ] It's never in their vocabulary. You sound like you're running for office. The horizon of hope, food pragmatism. When I first started working in your restaurant, that was the first time that I as a chef was taught that I could be more than in the sum of the ingredients that I put on my plates. Add in our lobsters and I always add them in head first. I mean what better hospitality is there. I mean I can give you a plate or arugula or organic kale or we can give you a chance at a job and a life and taking care of your family and pride and respect. That is something that is worth doing. At the end what we see is that the challenges even in a humble glass of water, a clean glass of water, forget anything else, it's a challenge that we need start seeing how this becomes a true opportunity. How we bring the water to the people. Paying the workers behind it, right? How do we do it taking care of the environment, how do we do it taking care of, and this is a fascinating world we live in, that everything is a huge challenge. But at the same time, is an enormous opportunity to change things for the better. To me, that's what it's all about, everybody from the fishermen in the [ UNKNOWN ] [ INAUDIBLE ] To the dishwasher at your restaurant are all professionals. They're highly skilled people. They have creativity and insight. And I think if we as a nation and an industry can start recognizing everybody, from the farm worker to the restaurant worker, as professionals that they are. Food can and should be an agent of change of the many issues we face. Mm- hm. So, something that's changed. All of a sudden, people are paying attention to us. We've got books. Do you like that plug for the book? Nice. We've got people paying attention to us in ways that never existed before. Food has now become almost its own language, its own sort of subculture through which people identify with each other. That you know to me has opened up exciting new avenues of relationships. Using food to sustain people. Not just talking about sustainability of food, but really asking ourselves what are we trying to sustain ultimately? And that's the nature of cuisine. Ever adapting. Always moving forward. 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