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[John Broadley]<\/p>\nI\u2019m back home in Britain after a trip to the States, where I marveled, yet again, on how well one can eat in this great country. My travels as a thirsty hack have taken me to 20 states in the Union, and I\u2019ve had some memorable meals. Some were cheap and some were pricey; some were simple, some spectacular.<\/p>\n
And so, in the spirit of sharing and because I\u2019d hate my selfless research to go to waste, here \u2013 in no particular order \u2013 are my ten favorite American restaurants. The list isn\u2019t meant to be definitive \u2013 it\u2019s simply this Brit\u2019s take on the places he\u2019s enjoyed the most.<\/p>\n
Matt\u2019s in the Market<\/p>\n
Seattle, Washington<\/p>\n
I went to Seattle in search of wine and whiskey and fell in love with the place. I felt so at home. Maybe it was the rain. Or maybe it was getting slung out of the Nest, the rooftop bar of the Thompson Hotel, for some minor misdemeanor. It was just like being back in Blighty. My other highlights were visiting the Edgewater Hotel, where Led Zeppelin once, notoriously, did something unspeakable; discovering Westland Distillery\u2019s whiskeys and dining at Matt\u2019s in the Market on Dungeness crab and prime New York strip steak, washed down with stunning local Rh\u00f4ne-style wines from R\u00f4tie Cellars. Sheer bliss.<\/p>\n
Neptune Oyster<\/p>\n
Boston, Massachusetts<\/p>\n
I don\u2019t know the restaurants of Boston well, largely because whenever I visit I only ever want to eat at Neptune Oyster on Salem Street. It\u2019s tiny \u2013 just 30 or so covers \u2013 and always crammed. You can\u2019t book but the turnover\u2019s quick since they don\u2019t serve dessert or coffee. Besides, any wait is worth it just to sit at the bar and wallow in the finest, freshest seafood.<\/p>\n
I love the Maine lobster roll, the Oyster Piggybacks and the deeply moreish clam chowder. The wines, too, are wonderful, all sourced from coastal vineyards, my pick being the exquisite sparkling Blanc de Blancs from the nearby Westport Rivers winery.<\/p>\n
[John Broadley]<\/p>\n
Grand Central Oyster Bar and Restaurant<\/p>\n
New York, New York<\/p>\n
Established in 1913 on the lower level of the then-largest railroad station in the world, this is the most famous oyster bar of them all, and no visit to NYC should be complete without it. I love its history, its vastness, its bustle, its tiled, vaulted ceilings, its selection of more than 30 wines by the glass and, best of all, its choice of \u2013 apparently \u2013 more than 250 different varieties of oyster. I love its very \u2013 to an ignorant out-of-towner \u2013 Damon Runyon-ness and like to sit at a counter and hope Dave the Dude, the Seldom Seen Kid or Harry the Horse might drop by for a chat.<\/p>\n
McClard\u2019s<\/p>\n
Hot Springs, Arizona<\/p>\n
If you like ribs, chicken and fries, you\u2019ll love family-owned McClard\u2019s, founded in 1928 and now represented by the 2nd, 3rd and 4th generations. It\u2019s Bill Clinton\u2019s favorite \u2013 but don\u2019t let that put you off \u2013 and Air Force One would fly its homemade tamales, slaw and ribs to Camp David for the former president and his guests. The keys to McClard\u2019s success are the quality of its raw ingredients, cooked fresh every day; the vast size of its portions; and the fabled Bar-B-Q sauce, the secret recipe for which, handed over by an impecunious diner who couldn\u2019t pay his $10 bill, is now locked in a local bank.<\/p>\n
Esther\u2019s Kitchen<\/p>\n
Las Vegas, Nevada<\/p>\n
I can\u2019t think of a finer way to mark the end of a punishing trip to Vegas than by having lunch at Esther\u2019s Kitchen, founded by local chef James Trees in the heart of the Arts District. Take your bags and then head straight afterward to the airport, barely 15 minutes away by cab. You\u2019ll thank me. Their What\u2019s Up Doc? cocktail, made with tequila, pineapple amaro, carrot and ginger (which promises improved vision and terminal happiness) is worth the trip alone, and the cauliflower alla Romana, roast porchetta sandwich and house-made radiatore pasta with black garlic, lemon and cream are glorious.<\/p>\n
FnB<\/p>\n
Scottsdale, Arizona<\/p>\n
There\u2019s much to enjoy in and around Scottsdale, be it brunch at the Hermosa Inn, cocktails at Platform 18 or beer \u2019n\u2019 bourbon at the Rusty Spur Saloon. My favorite spot, though, is FnB, owned by chef Charleen Badman and sommelier Pavle Milic. It\u2019s all about small plates, such as tortang talong with garlicky rice, lamb riblets with couscous and a gorgeous butternut squash, garlic, ginger and lime soup. The wines come from across the globe, with more than 30 made in Arizona alone \u2013 oh, don\u2019t be such a snob, they\u2019re great! Top tip: get yourself a glass of Royal Tokaji 5 Puttonyos with old-fashioned butterscotch pudding and whipped cream.<\/p>\n
Mustards Grill<\/p>\n
Yountville, California<\/p>\n
Mustards Grill, a truckstop on the St. Helena Highway, is famed for its witty, no-nonsense approach to food and for the motto on its menu: \u201cSorry, everything is delicious.\u201d Beloved of local vintners, it\u2019s known affectionately as the fancy rib joint with way too many wines. Highlights include wood-oven-smoked duck, grilled marinated rabbit, baby back ribs and the celebrated Truckstop Deluxe: \u201cAlways meat, often potatoes, rarely vegetables.\u201d The wine list is indeed vast and if you bring your own, they\u2019ll only charge $25 corkage. I wouldn\u2019t dream of going to Napa Valley without dropping by.<\/p>\n
Miss Shirley\u2019s Caf\u00e9<\/p>\n
Baltimore, Maryland<\/p>\n
It was an airline pilot who told me about Miss Shirley\u2019s of Baltimore, saying that it had the best restorative Bloody Marys in town. He was right. There are four branches, the best being on E. Pratt Street, Inner Harbor. You can\u2019t book but when I arrived, the greeter took one look at my ashen, hungover face and led me straight to a table. \u201cI\u2019m so sorry, it\u2019s an emergency,\u201d he explained to the punters waiting in line.<\/p>\n
What followed was a truly outstanding brunch of buttermilk chicken, cheddar-green onion waffles, andouille sausage, eggs, stoneground grits, bacon and fried green tomatoes, washed down by a magnificent Bloody Mary. They are, happily, served by the pint.<\/p>\n
Wildweed<\/p>\n
Cincinnati, Ohio<\/p>\n
Over-the-Rhine in Cincinnati used to be a no-go area, beset by violence, notorious for the riots of 2001. Today, it\u2019s spruced up and trendy with cool boutiques, bars, caf\u00e9s and restaurants. None is cooler than Wildweed, which has been in business for barely two years on Walnut Street, having started as a pop-up pasta joint in 2018. Chef-patron David Jackman still loves his pasta, and his striped chicken tortelli with shrimp, shallot and coriander is a thing of beauty. He loves the freshest vegetables, creamiest ice cream, most terroir-driven wines and quirkiest cocktails. This is fun-dining at its most enjoyable.<\/p>\n
Bia Kitchen<\/p>\n
Purcellville, Virginia<\/p>\n
So, there I was at Catoctin Creek Distillery, housed in an old Buick showroom in Purcellville, having slightly overcooked things thanks to CCD\u2019s sublime rye whiskies. In urgent need of food to soak up the liquor, I was directed to Bia Kitchen, barely 100 yards away, and found a slice of Irish heaven. Chef-patron Shane O\u2019Connor is a genial host and a brilliant cook, and one bottle of 2020 Rappahannock Cellars Cabernet Franc and plate of oven-roasted lamb rack chops and roasted cipollini onions later, I was back on form, ready to face the large Irish whiskey Shane insisted I have on the house.<\/p>\n","protected":false},"excerpt":{"rendered":"
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