If you’re looking for the best any industry has to offer, you find out where the people actually working in that industry go. Where do hairstylists get their hair cut? Where do bartenders drink? And where do chefs go to eat?
We often ask pros in the food world to steer us toward the best restaurants out there as part of our Chefs Tell Us series. This time, we didn’t just want to know where they’ve been a time or two, we wanted to know those joints that they frequent compulsively. Whose takeout containers are always in their fridge? Whose hosts know them by name? Which kitchens expect them right before closing?
Check out what these chefs had to say about the places they can’t keep away from.
Din Tai Fung (Costa Mesa, California)
Jason Quinn, Head Chef & Owner Playground DTSA and Playground 2.0
Din Tai Fung just checks all of the boxes for a place you’d go back to. The food is meticulously crafted, it’s affordable, it’s clean — in that you never leave feeling heavy or sluggish. I really admire what they’ve done there, they take great care in their recipes and ingredients.
The idea of a “chain” is often a bad word in restaurants, but this place has eight locations and their quality control stays on point. That’s really hard to do.
Café Marie Jeanne (Chicago, Illinois)
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Aaron Thebault, Executive Chef of Maddon’s Post in Chicago, Illinois
Café Marie Jeanne in Humboldt Park in Chicago. Mike Simmons and the crew had my heart the second I ate their jamon and raclette sandwich. The bread was crusty, the cheese was sharp, and the jamon was rich and fatty. I can’t count how many times I’ve dined there since that sandwich, but it never disappoints.
You can have oysters, smoked chicken, and a lil’ gem salad all for breakfast or just get an egg and cheese. Don’t miss out on the very well-curated wine list — which always features delightful bottles you can buy and take home with you for later. Their house-made French pastries and bread are true to the French bistro style. It’s a dining experience unique to America and, more so, to Chicago, but it takes me straight to a Parisian neighborhood bistro every time I’m there.
White Bear (Flushing, New York)
Tony Mantuano, Chef-Partner of Spiaggia and Maddon’s Post in Chicago, Illinois
Every time I’m in New York, I keep going back to White Bear in Queens. It’s this hole-in-the-wall Chinese restaurant in Flushing. It’s a two-person operation — he cooks, she takes your order, and they are the kindest duo. There are maybe six seats, so they prepare the dumplings and wontons right there in front of you, made to order. The coolest thing is that when I walk in and sit down, they know Tony gets a Number Six: spicy wontons filled with pork with crunchy veggie oil. I have no idea what’s in there, but it’s amazing.
This is the only Chinese dish I eat with a fork so that I don’t miss out any bites. Next time you’re at LaGuardia Airport, take a detour there.
The Ravenous Pig (Winter Park, Florida)
Ryan Leonard, Executive Chef of American Social Bar & Kitchen in Fort Lauderdale, Miami, and Tampa, Florida
There are many places to have great meals and memorable experiences throughout Florida. Having a passion for food and creating those experiences for others myself, there is a place that just hits home-runs consistently for me. The Ravenous Pig in Winter Park, Florida is on to something genuine.
Chef owned and operated by Julie and James Petrakis, their food, their drinks, and their level of service create an ambiance that is one-of-a-kind. As a college student, I afforded as many lunches and dinners as I could. As I grew older and moved further, it was a necessary pilgrimage. They offer a seasonal menu, thoughtful drinks, and southern hospitality at its finest.
Enriqueta’s Sandwich Shop (Miami, Florida)
Freddy Vargas, Corporate Chef of Groot Hospitality
Every Monday, I take myself out on a lunch date, and when I do it’s always to Enriqueta’s Sandwich Shop. This place is like a homey, Cuban diner — the servings are huge, and it just feels like home to me. The staff makes everyone feel welcome, and the food tastes like your abuela just made it.
Every time I go, I order the sopa de pollo and beef empinzado with lentils, rice, and maduros.
Stanzione 87 (Miami, Florida)
Michael Beltran, Chef/Owner of Ariete and Chug’s Diner in Coconut Grove, Florida
Stanzione 87. It’s got some of the best pizza ever. The crust is light and airy, and some of their creations are insane, like the carbonara. It’s such a laidback spot, too, I don’t mind sharing a few pizzas and a good bottle of wine with my fiancée and spending a few hours there. Over and over.
Blackbird (Chicago, Illinois)
Ross Henke, Executive Chef of Quiote in Chicago, Illinois
I can’t say it enough: Blackbird. Blackbird is the place I keep going back to time and time again. There is a reason they have been around for over 20 years now, and the things Paul Kahan was doing when they first opened were really unprecedented in Chicago. It’s still true today with what Executive Chef Ryan Pfeiffer is doing over there now with his sous chef Kyle Cottle (both old friends of mine from culinary school).
You are instantly inspired every time you finish eating there. It really pushes my team and me to strive to create better and honest food over here at Quiote.
Oceano Kitchen (Lantana, Florida)
Clay Conley, Chef/Owner of Buccan, Imoto, and Grato in Palm Beach, Florida
We don’t necessarily go to Oceano Kitchen again and again, but I really wish that we could. Jeremy Bearman’s food is clean, local, and very flavorful.
Fiorito (Miami, Florida)
Jose Icardi, Executive Chef at Diez y Seis and LEYNIA in Florida
Fiorito in Miami is my home-away-from-home. This little Argentinian restaurant not only has a great atmosphere, but it also represents good Argentinean-style home grilling. I find myself dining there all the time, and it’s a must when friends visit from out of town.
