This month’s issue of Gourmet is unusually enjoyable, even by the magazine’s high standards. There’s a mouth-watering piece about hot-fish sandwiches in Nashville, a very informative article about Spanish molecular gastronomist Angel Leon, and a recipe for one of our favorite restaurant dishes of all time, the pork buns at New York City’s Momofuku Ssam Bar. Perhaps most fascinating, however, was the issue’s top story: a rundown of America’s best farm-to-table restaurants. The article accomplished the unlikely feat of making us desperately want to travel to Oxford, Mississippi and Boulder, Utah. More pertinently, we were very excited to see that two Hub restaurants made the list.
Rendezvous was singled out as one of the best urban farm-to-table restaurants, a “convivial oasis where faculty and students from Harvard and MIT join neighborhood residents and area foodies to swoon over a menu featuring the flavors of Italy, France, Spain, and North Africa.” We would also add that it has some of the city’s most droolworthy dishes. Henrietta’s Table was named as a “local pioneer” for chef Peter Davis’s “longtime commitment to New England cooking.” Congratulations to chef Davis and Rendezvous chef Steve Johnson!
[Photo: International Wisconsin]