Rats Eat Anything

Rats Eat Anything food tours, attitude and lifestyle for the adventurous palate

03/18/2014

2014 Chef And Restaurant Finalists announced by the James Beard Foundation ;

Outstanding Restaurant
Hearth, NYC
Highlands Bar and Grill, Birmingham, AL
The Slanted Door, San Francisco
Spiaggia, Chicago
wd~50, NYC

Best New Restaurant
Betony, NYC
Carbone, NYC
Coqueta, San Francisco
Estela, NYC
Pêche, New Orleans

Outstanding Service
Blue Hill, NYC
Quince, San Francisco
The Restaurant at Meadowood, St. Helena, CA
Topolobampo, Chicago
Vetri, Philadelphia

Outstanding Chef
Michael Anthony, Gramercy Tavern, NYC
Sean Brock, McCrady’s, Charleston, SC
Suzanne Goin, Lucques, West Hollywood, CA
David Kinch, Manresa, Los Gatos, CA
Nancy Silverton, Pizzeria Mozza, Los Angeles
Marc Vetri, Vetri, Philadelphia

Rising Star Chef of the Year
Jimmy Bannos Jr., The Purple Pig, Chicago
Katie Button, Cúrate, Asheville, NC
Jessica Largey, Manresa, Los Gatos
David Posey, Blackbird, Chicago
Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA

Best Chef: Great Lakes
Dave Beran, Next, Chicago
Curtis Duffy, Grace, Chicago
Jonathon Sawyer, The Greenhouse Tavern, Cleveland
Paul Virant, Vie Restaurant, Western Springs, IL
Andrew Zimmerman, Sepia, Chicago

Best Chef: Mid-Atlantic
Cathal Armstrong, Restaurant Eve, Alexandria, VA
Spike Gjerde, Woodberry Kitchen, Baltimore
Brad Spence, Amis, Philadelphia
Vikram Sunderam, Rasika, Washington, D.C.
Cindy Wolf, Charleston, Baltimore

Best Chef: Midwest
Justin Aprahamian, Sanford, Milwaukee
Paul Berglund, The Bachelor Farmer, Minneapolis
Gerard Craft, Niche, Clayton, MO
Michelle Gayer, Salty Tart, Minneapolis
Kevin Nashan, Sidney Street Cafe, St. Louis
Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN

Best Chef: New York City
Jonathan Benno, Lincoln Ristorante
Fredrik Berselius, Aska
April Bloomfield, The Spotted Pig
Dan Kluger, ABC Kitchen
Mark Ladner, Del Posto
Jonathan Waxman, Barbuto
Michael White, Marea

Best Chef: Northeast
Jamie Bissonnette, Coppa, Boston
Joanne Chang, Flour Bakery + Cafe, Boston
Gerry Hayden, The North Fork Table & Inn, Southold, NY
Matt Jennings, Farmstead Inc., Providence, RI
Michael Leviton, Lumière, Newton, MA
Barry Maiden, Hungry Mother, Cambridge, MA

Best Chef: Northwest
Renee Erickson, The Whale Wins, Seattle
Jason Franey, Canlis, Seattle
Naomi Pomeroy, Beast, Portland, OR
Ethan Stowell, Staple & Fancy, Seattle
Cathy Whims, Nostrana, Portland, OR

Best Chef: South
Vishwesh Bhatt, Snackbar, Oxford, MS
Justin Devillier, La Petite Grocery, New Orleans
Ryan Prewitt, Pêche Seafood Grill, New Orleans
Alon Shaya, Domenica, New Orleans
Sue Zemanick, Gautreau's, New Orleans

Best Chef: Southeast
Kathy Cary, Lilly's, Louisville, KY
Ashley Christensen, Poole's Downtown Diner, Raleigh, NC
Edward Lee, 610 Magnolia, Louisville, KY
Steven Satterfield, Miller Union, Atlanta
Tandy Wilson, City House, Nashville

Best Chef: Southwest
Kevin Binkley, Binkley’s, Cave Creek, AZ
Bryce Gilmore, Barley Swine, Austin
Hugo Ortega, Hugo’s, Houston
Chris Shepherd, Underbelly, Houston
Justin Yu, Oxheart, Houston

Best Chef: West
Stuart Brioza and Nicole Krasinski, State Bird Provisions, San Francisco
Michael Cimarusti, Providence, Los Angeles
Corey Lee, Benu, San Francisco
Daniel Patterson, Coi, San Francisco
Jon Shook and Vinny Dotolo, Animal, Los Angeles

Outstanding Pastry Chef
Dominique Ansel, Dominique Ansel Bakery, NYC
Dana Cree, Blackbird, Chicago
Belinda Leong, b. patisserie, San Francisco
Dahlia Narvaez, Osteria Mozza, Los Angeles
Christina Tosi, Momofuku, NYC

Outstanding Restaurateur
Barbara Lynch, Barbara Lynch Gruppo, Boston (No. 9 Park, Menton, B&G Oysters, and others)
Donnie Madia, One Off Hospitality Group, Chicago (Blackbird, Avec, The Publican, and others)
Cindy Pawlcyn, Napa Valley, CA (Mustards Grill, Cindy’s Back Street Kitchen, and Cindy Pawlcyn’s Wood Grill & Wine Bar)
Caroline Styne, West Hollywood, CA (Lucques, A.O.C., Tavern, and others)
Phil Suarez, Suarez Restaurant Group, NYC (ABC Kitchen, Jean-Georges, wd~50, and others)

Outstanding Bar Program
Bar Agricole, San Francisco
The Bar at the NoMad Hotel, NYC
Clyde Common, Portland, OR
Maison Premiere, Brooklyn, NY
The Violet Hour, Chicago

Outstanding Wine Program
A16, San Francisco
Bar Boulud, NYC
The Barn at Blackberry Farm, Walland, TN
FIG, Charleston, SC
The Little Nell, Aspen, CO

Outstanding Wine, Spirits, or Beer Professional
Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM
Garrett Oliver, Brooklyn Brewery, Brooklyn, NY
Harlen Wheatley, Buffalo Trace Distillery, Frankfort, KY
David Wondrich, spirits educator, Brooklyn, NY

01/23/2014

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01/23/2014

Woke up in the Rat Den today with a feeling of joy! I had a wonderful dream about baseball! Spent many days running through the stadium in the Bronx sniffing out the smells of hot dogs and popcorn. This morning I pay tribute to the almighty hot dog!

10/02/2013

I can vaguely remember the stories about 8th Avenue from the rat elders. Back when the avenue was well lit with neon signs and broken dreams…back when the avenue had a kick to it…a spice. Today, I was reminded of … Continue reading →

http://cocoron-soba.com/One of my favorite places to be is in the Lower East Side of Manhattan, so of course, I keep my ...
08/16/2012

http://cocoron-soba.com/

One of my favorite places to be is in the Lower East Side of Manhattan, so of course, I keep my eyes open when I'm scattering around down there. A couple of days ago I came across this place. It is a small place reminiscent of the little street food noodle shops in Japan. I noticed the bright colored awning, smelled the aroma of soy and heard the blessed sound of orders being given in the traditional Japanese language....I had to go in. The place settings were intricate and mostly wood and bamboo except the quartz stone that rested under the nose of the chopsticks. The menu was loud in color and offered a history of the food and a detailed description of how and what you will be eating. I went with the Cold Sesame Soba Noodles (what a great choice it was). About 5 minutes later the waiter comes over and sets down a pestle and mortar filled with sesame seeds, a dish of julienned cucumber and and a cup of dipping sauce. He instructed me to crush the sesame seeds to desired consistency and await the noodles. The noodles came and had an amazing buckwheat smell. I poured the sesame dust over the noodles and garnished it with the cucumber. I picked up the sticks and dove into the noodles with a twist and a pull. Then over to the dipping sauce like a crane moving steel beams. The noodles took the plunge and I took my first bite of heaven. With a chew and a slurp I was immediately high on food. I didn't want the noodles to end. But, they finally did and then the waiter comes back over with a spouted read container. He instructed me to pour the hot water into the dipping sauce and drink it like a tea! Whhaa...wait..drink it?!?! HELL YEAH I WILL! It was amazing! The buzz grew. Then came the amazing thimble of Japanese tea. The entire process was awesome...the food incredible. Go! Please! Catch the buzz....

08/16/2012

Exclusive new video release of 'Halal Hello, is it me you're looking for?' A cover version of Lionel Ritchie's infamous track with a twist 'Halal, is it meat...

05/23/2012

Stay tuned for the first ever RATSEATANYTHING food tour of NYC's Chinatown/Little Italy!!

05/23/2012

Man does not live by bread alone.
-Moses

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