The New York Times released its most recent list of the 50 best restaurants in the U.S., and one Maryland restaurant was featured on the list.
The Times celebrated Chef’s Counter at Burnt Hill Farm, a 12-seat chef’s counter on a Clarksburg farm and vineyard, as “simultaneously exhilarating and calming.”
“The chef Tae Strain’s tasting menu shows off the beauty of local ingredients, many from the farm itself, presented with Asian touches on ceramic dishware made from clay dug at the farm,” Eric Asimov wrote. “On a late spring day, as a colorful sunset receded into dusk, gorgeous dishes arrived in an elegant procession, the compositions precise and the flavors pure.
Tae Strain is the chef at Chef’s Counter at Burnt Hill Farm. (Courtesy of Miriam McSpadden)
“Asparagus and cucumbers sprinkled with pickled radish and peanuts were laced with a sambal that was both searing and cooling. Sweet scallops and rockfish arrived in a complex miso broth that required spooning up every drop, while richly scented, dry-aged duck with soy-glazed maitake and local mandarin was an intricate study in contrasts. Each course was punctuated by a lovely Burnt Hill wine.”
To create the list, the Times sent 16 reporters across the United States to find the most exciting restaurants from Manhattan to Los Angeles to a tiny town nestled on a bay with a population of around 400 people. Other restaurants on the list hail from cities including Chicago, Denver, Miami, New Orleans, San Francisco and Washington, D.C.
Chef’s Counter at Burnt Hill Farm is a 12-seat chef’s counter on a Clarksburg farm and vineyard. (Courtesy of Ashli Johnson)
The 50 best restaurants in the U.S., according to the New York Times:
Little Bird: Fairhope, Alabama
Perennial: Montgomery, Alabama
Durant’s: Phoenix, Arizona
Lasang Pinoy: Rogers, Arkansas
Yerord Mas Bakery and Deli: Glendale, California
Komal: Los Angeles, California
Jacaranda: Los Angeles, California
Restaurant Naides: San Francisco, California
Mesa Agricola: Escondido, California:
Bar Panisse: Berkeley, California
Heretik: Denver, Colorado
Milpero: Denver, Colorado
Rye Bunny: Washington, D.C.
Albi: Washington, D.C.
Tin Tin: Florida
The Tides Market: Florida
Fox: Atlanta, Georgia
Maze: Honolulu, Hawaii
Creepies: Chicago, Illinois
Kouklas Greek Eatery: Niles, Illinois
Dakar NOLA: New Orleans,Louisiana
Dolfy’s: New Orleans,Louisiana
Douro: Portland, Maine
Chef’s Counter at Burnt Hill Farm: Clarksburg, Maryland
Dahlia: Boston, Massachusetts
Tacos Wuey: Detroit, Michigan
Roses: Detroit Michigan
Khue’s Kitchen: St. Paul, Minnesota
Anjin: Kansas City, Missouri
Korai Kitchen: Jersey City, New Jersey
Leo’s: Santa Fe, New Mexico
Bistrot Ha: New York City, New York
Meju: New York City, New York
Yamada: New York City, New York
Zoli: New York City, New York
Big Cat: Raleigh, North Carolina
Rosy: Cleveland, Ohio
Hayward: Carlton, Orgeon
OK Chicken and Khao Soi: Portland, Oregon
Titusz: Pittsburgh, Pennsylvania
Bomb Bomb: Philadelphia, Pennsylvania
Merci: Charleston, South Carolina
Junior: Nashville, Tennesse
Cauponor: Nashville, Tennessee
Paprika: Austin, Texas
Elemi Taqueria: El Paso, Texas
Junah: Salt Lake City, Utah
Passage: Langley, Washington
Hamma Hamma Oyster Saloon: Lilliwaup, Washington
La Sirena: Ephraim, Wisconsin
Reporting by the USA TODAY Network via Reuters Connect contributed to this article.
Dining and Cooking