3 New Restaurants To Watch For

3 new restauarnts to watch forIf you’re anything like us, you’re always looking for new restaurants to try out to supplement your online culinary arts program. The local joints can get a bit old, and if your palette is searching for something fresh, new and delicious, there are several restaurants to keep an eye out for. Whether you’re looking for tantalizing seafood, flavorful salads or a taste of other cultures, any of these restaurants, which have people lining up to get a table, are sure to please:

The Ordinary: Charleston, S.C
This seafood hall and oyster bar is for the seafood fanatic, and is located in an old bank in Charleston, S.C. The chefs here support local and regional crabbers, oystermen, fishermen, farmers and producers. There is a hot and cold menu, along with soup and salads, large plats, oysters, shellfish towers, vegetables and sides. The cold section features small bites with intense and wide-ranging flavors. Try the yellowfin tuna crudo, which has four squares of thinly sliced fish and topped with crispy sunchoke and jalapeno for a bit of a kick. The hot menu offers mouthwatering dishes like oyster sliders, baked stuffed clams and a crispy fish sandwich equipped with a creamy tartar sauce.

Alma: Los Angeles, Calif.
Alma is headed by a 27-year-old chef named Ari Taymor and is tucked between two large looking buildings. It may not appear to be one of the top restaurants in the United States, but after tasting the food, you’ll discover why it’s graced so many must-try lists. With just a few tables lining one wall and one larger table in the front of the room, people are lining up to taste the fine cuisine. Taymor is a master with his salads, which are assembled with precision and grace. He pairs bitter greens with sweeter elements like goat cheese and dresses it up with herbs. In fact, all of his dishes work in a way that harmonizes flavors.

Fat Rice: Chicago, Ill.
Fat Rice, located in the Logan Square neighborhood of the Windy City, brings Macau cuisine to Chicago. Its East-West creations have people willing to wait an hour without reservations on a Wednesday night. Fat Rice’s partners, Abraham Conlon and Adrienne Lo, traveled to China to learn about Macau and its storied food culture – an experience which changed everything for the duo. Try the restaurant’s pot stickers, which are steamed in a pan lined with batter to provide a crispy base. The dessert menu is equally as spectacular, featuring a marshmallowy Macau crisp, which was adapted from a fried-dough Asian snack and topped with pork floss, nori and sesame.

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