Have you ever wondered where famous chefs like to eat on their days off? I asked three renowned chefs about their favorite restaurants and eateries in NYC, Chicago, and Miami. These top chefs are also committed to Share Our Strength's No Kid Hungry campaign, which is helping end childhood hunger in America. Read on for their mouth-watering reviews:
The moqueca—a seafood stew with sea bass, mussels, and shrimp—is good enough to slurp.
First up, New York City. Bryce Shuman, executive chef of the celebrated NYC restaurant Betony in Midtown Manhattan, spills the beans on where he enjoys eating:
- Franny's - Located in Park Slope, Shuman frequents this joint for their fantastic Neopolitan-style pizza with thin, crispy crusts, and every topping from fragrant garlic and olive oil to freshly baked clams.
- Contra - Jeremiah Stone and Fabian von Hauske produce ever-changing tasting menus that experiment with market fresh ingredients at this Shuman pick. Think monkfish in a complex, smoky fish-sauce foam, or chicken breast with pickled daikon, toasted sesame seeds, and blood sausage.
- Semilla - From their appetizer of Parmesan foam over chilled pear soup, to "overwintered vegetables" with warm crème fraîche and a dusting of cocoa, Shuman praises José Ramírez-Ruiz and Pam Yung for being masters of the modern approach to vegetables.
- Luksus - Owned by Shuman's good friend Daniel Burns, this Scandinavian restaurant in Greenpoint is home to exquisite Nordic-inspired dishes like lamb breast marinated in buttermilk, yogurt and—wait for it—burnt hay.
- Kao Soy - This Red Hook spot is Shuman's go-to for authentic Thai cuisine. Try the coconut chili peanut shrimp, and the signature Kao Soy noodles in creamy coconut curry festooned with crispy noodles and green papaya slivers.
Next up, Miami. Chef Zach Bell is the Executive Chef at Addison Reserve, a private country club in Delray Beach, Florida. His top picks for eateries are all heavily engaged in giving back to their communities:
- Max's Harvest - This farm-to-fork eatery uses humanely raised meats and enjoys long-standing relationships with the farmers who supply their food. Bell's favorites include the chicken breast on waffles served with maple-bacon butter, paired with the wonderfully tart watermelon lemonade.
- Apeiro - Bell recommends this Delray Marketplace restaurant, which serves Mediterranean delights with a mouth-watering array of ingredients: Moroccan spiced lamb ribs with rosemary-fig sauce and pistachio yogurt; and succulent Bay scallops with spiced green apple, toasted coriander, and basil.
- DADA - Bruce Feingold's downtown Delray restaurant serves award-winning new-American cuisine. Bell says not to miss the eponymous Dada date palms wrapped in bacon, with goat cheese and chorizo. And one (or more) of the dozens of delicious freshly made mojitos.
- Casa d'Angelo - Bell highlighted this Boca Raton restaurant because of its deep community ties and focus on quality, love, and authenticity in food. Start with house-made Italian sausage—sliced thin and grilled to perfection—served over escarole, Gaeta olives, and roasted garlic.
- Chops Lobster Bar - For best-quality USDA prime meats, Bell says look no further than Chops Lobster Bar, where you can sink your teeth into the juicy lamp chop with mint jelly and savor the incredible seafood, like the cognac-infused lobster bisque.
Next stop, Chicago. Known as the "Sausage King of Chicago," Element Collective's Jared Van Camp is one of the city's best-loved top chefs. A few of his favorite restaurants in the Windy City include:
- Lula Café - Van Camp calls this eclectic restaurant "underrated"—and is a big fan of their inventive, market-driven food. Sample the warm cinnamon chickpea Moroccan tagine, with sweet potato and couscous, and the spicy Indonesian-style peanut butter sandwich.
- Ada Street - At this highly-rated restaurant serving new-American, Mediterranean meals, Van Camp opts for their crisp confit of baby octopus. Go for the food, but linger behind for the craft cocktails, like "Falling in Love Again," made with a crisp Riesling.
- La Sirena Clandestina - Chef John Manion serves Latin-inspired food and cocktails at one of Van Camp's top picks. The moqueca—a seafood stew with sea bass, mussels, and shrimp—is good enough to slurp. Cocktail? Try the "Papi"—with tequila, Aperol and yellow Chartreuse.
- Floriole Café & Bakery - Floriole began as a stand at Chicago's Green City Market, but has since become a beautiful Parisian-style café. Van Camp comes here for the hibiscus iced tea, pizzettas topped with squash blossoms and pesto, and canelés filled with a divine rum-infused custard.
Citi is proud to partner with Share Our Strength and its No Kid Hungry campaign to end childhood hunger and provide nourishment to our next generation. To learn more about No Kid Hungry and the impact of its work, visit nokidhungry.org/onedollar.