Sergey’s Place, Yerevan, Armenia
“Barbecuing is a vital aspect of Armenian hospitality, which I experienced as part of my family heritage thanks to my grandparents, and Sergey’s Place exemplified this perfectly. Everyone gathered around the grill instead of sitting at the table, essentially dining directly off the grill, taking pieces of lavash and filling them with skewered meats and veggies cooked over an open flame. The entire experience was enchanting: people were dancing, enjoying cigarettes, taking small sips of blended fruit brandy, and laughing heartily. I am eagerly looking forward to going back!” —Josh Harris, founder, Trick Dog, Quik Dog San Francisco
The Midnight Diner, Charlotte, NC
“A hurricane forced me to stay in Charlotte for a night. After searching for a restaurant unsuccessfully, a parking attendant recommended trying The Midnight Diner. I ordered fried chicken, collard greens, a biscuit, and sweet tea, and it was sheer perfection. It was made even more enjoyable with an entirely unexpected soundtrack of ’70s classic rock.” —Alex Pincus, CEO, Crew, New York City
Nong’s, Portland, OR
“What tops my list is the khao man gai from Nong’s in Portland, OR. An adored Thai classic, this chicken-and-rice dish is elevated by Nong’s skillful restraint, featuring a minimalist presentation complemented by deeply layered, bold flavors.” —Antonio Wormley, executive chef, Little Clam at The Wayfinder Newport and a participant in this season’s ‘Hell’s Kitchen,’ Newport, RI
