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Opinionated About Dining Reveals Inaugural FRESH List

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SOURCE Opinionated About Dining

New list highlights Top 100 restaurants, in 11 regions, in five categories

NEW YORK, May 13, 2014 /PRNewswire/ -- Steve Plotnicki and Opinionated About Dining (OAD) are excited to announce The FRESH List. The list celebrates American restaurants featuring F – Farm-to-Table cuisine; R – Regional American Cuisine; E – Ethnic Cuisine; S – Sustainable Ingredients; and serves them with American-style H – Hospitality.

The list features 100 American restaurants covering 11 regions in the country, each with a restaurant that best exemplifies the FRESH ethos. The top restaurants by region are: 

  • New England - Eventide Oyster Company, Portland, ME
  • New York Metropolitan – Momofuku Noodle Bar, New York, NY
  • Mid-Atlantic – Zahav, Philadelphia, PA
  • Southeast – Husk, Charleston, SC
  • South – Cochon, New Orleans, LA
  • Great Lakes – Au Cheval, Chicago, IL
  • Midwest – Heartland, St. Paul, MN
  • Southwest – Underbelly, Houston, TX
  • Southern California – Son of a Gun, Los Angeles, CA
  • Northern California – Ad Hoc, Yountville, CA
  • Pacific Northwest – Le Pigeon, Portland, ME

Additionally, The FRESH List highlights eight restaurants in New England, 10 in the New York Metropolitan area, six in the Mid-Atlantic states, three in the South, 15 in the Southeast, 10 in the Great Lakes, three in the Midwest, two in the Southwest, 11 in Southern California, 14 in Northern California, and seven in the Pacific Northwest. A full list can be found here: 2014.opinionatedaboutdining.com/freshlist

"Contemporary regional and ethnic cooking is not widely covered by the national media," says Plotnicki. "My goal is to bring attention to the terrific ingredients that are being raised in the U.S. and to the excellent chefs who handle them, in order to demonstrate that they deserve the type of respect that has long been reserved for ingredients that come from Europe or Japan."

The OAD survey relies on tapping into the experience and opinions from diners who are passionate about where they eat. The methodology assigns a weight to each restaurant based on factors such as price point and the type of diners it attracts, and assigns a weight to reviewers based on the quantity and quality of restaurants a reviewer has visited.

Steve Plotnicki is the author of OAD blog and Opinionated About U.S. Restaurants 2011. He will be featured in the "Foodies" documentary, which focuses on the fine dining subculture of foodies, out later this year. He is working on producing a TV show that will showcase American ingredients and the chefs who prepare them.

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