Sergey’s Place, Yerevan, Armenia
“Barbecuing is a vital aspect of Armenian hospitality, just as I experienced through my family traditions with my grandparents, and Sergey’s Place exemplified this. Instead of gathering at the table, everyone congregated around the grill, essentially dining right from it, using pieces of lavash to pile on skewered and grilled meats and vegetables from the open flame. The entire atmosphere was enchanting: people danced, smoked, enjoyed small shots of blended fruit brandy, and shared laughter. I am eagerly looking forward to my next visit!” —Josh Harris, founder, Trick Dog, Quik Dog San Francisco
The Midnight Diner, Charlotte, NC
“A hurricane left me stranded in Charlotte for a night. After unsuccessfully searching for a restaurant, a parking attendant recommended I check out The Midnight Diner. I tried the fried chicken, collard greens, a biscuit, and sweet tea, and it was pure perfection. It was further enhanced by the totally unexpected backdrop of ’70s classic rock.” —Alex Pincus, CEO, Crew, New York City
Nong’s, Portland, OR
“Top of my list is the khao man gai from Nong’s in Portland, OR. This cherished Thai dish of chicken and rice is elevated by Nong’s expertise in subtlety, featuring a minimalist style grounded in rich, powerful flavors.” —Antonio Wormley, executive chef, Little Clam at The Wayfinder Newport and a participant in this season’s ‘Hell’s Kitchen,’ Newport, RI
