1 5
1 5
Chicago
May 2017
Noyane, which means “hidden roof” in Japanese, offers sweeping views of the Chicago skyline from its rooftop perch at the top of The Conrad Hotel. The restaurant is the creation of executive chef Richard Sandoval of Richard Sandoval Restaurants, along with sushi chef Jordan Dominguez and beverage manager Michael Fawthrop. An approachable Japanese menu blends sharable snacks; barbecue bites; sushi rolls inspired by Japanese dishes; and hot-stone Wagyu offerings. The inventive cocktail menu gets creative with Japanese whiskey, sake sangria and green-tea-infused gin.
Atlantic City, N.J.
May 2017
James Beard Award-winning chef Michael Symon of “Iron Chef” and “The Chew” has planted his Sicilian roots in a new Italian-inspired restaurant inside the Borgata Hotel Casino & Spa in Atlantic City, N.J. Angeline, named after Symon’s mother Angel, has a cozy, upscale interior, covered in dark woods and rich, green leather. A wine wall, salumi display case and illuminated bar draw guests into the space, while the wood-fired oven offers up favorites like brick chicken with marsala sauce and grilled prime strip steak with porcini crust. Mom’s Lasagne and a daily Sunday Supper are billed as Angel’s Favorites. Bar expert David Earle incorporates Italian ingredients into classic cocktails such as a Manhattan with fig and basil called a Manhattan Figura.
Las Vegas
May 2017
Formerly a chef at Comme Ça and Bouchon Bistro in Las Vegas, Brian Howard chose to open his first restaurant in the heart of the city’s Chinatown, with the intent of paying homage to its melting pot of regional flavors. Menu highlights include lamb tartare; halibut with Alabama white barbecue and citrus confit; and Chinatown clams casino. The beverage program is a carefully curated menu of craft beers and hand-selected wines put together by Cody Fredrickson, who creates signature cocktails such as Jump the Shark, made with Plantation pineapple rum, peanut-infused bourbon, banana, lime, tiki bitters and mint, to pair with specific dishes on the menu.
Guerneville, Calif.
May 2017
Chefs are in charge of the kitchen and the dining room at Pinoli Cucina Rustica inside the Applewood Inn in Guerneville, Calif., splitting 18-percent service charges equally. Chef and owner Christian Darcoli believes that by running both areas, chefs have the opportunity to share their love and knowledge about the food they create, as well as earn a decent wage. Pinoli’s menu highlights fruits and vegetables that are grown on the inn’s property, plus locally produced meats and seafood. Standout items include braised rabbit with olives and thyme served on farinata; hand-cut fettuccine with rock fish ragu; and frittole with dry fruits and grappa mascarpone sauce.
Chicago
June 2017
Housed in a former doughnut factory, Split-Rail celebrates Americana. Guests can enjoy dishes such as loaded baked potato gnocchi; grilled potato salad; and green bean casserole from chef and owner Zoe Schor, formerly executive chef of DMK Restaurants’ Ada Street. Schor, who is allergic to nuts, took dietary restrictions into consideration when creating the Split-Rail menu, which is nut free, with separate menus for vegan, vegetarian and gluten-free diners. Split-Rail’s cocktail menu offers rotating, seasonal drinks and low-proof/no-proof cocktails that reference familiar events or pop culture in America, such as the Fun Bobby and Hot Child in the City. A further nod to classic Americana is the restaurant’s choice of background music, with selections ranging from Bruce Springsteen and The Rolling Stones to the “Dirty Dancing” soundtrack.
