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" For the 27th year, I&amp;#039;ve scoured the U.S. in search of the very best new restaurants for our November issue \u2014 twenty of them, including the single, very best of them all and Chef of the Year, along with a dozen more not to be missed. Additionally: Food editor Ryan D&amp;#039;Agostino&amp;#039;s report of the rise and fall of the much ballyhooed restaurant M. Wells; Tom Chiarella&amp;#039;s visit to a restaurant whose chef &amp;quot;controls your experience&amp;quot;; great post-Katrina restaurant openings in New Orleans; Design of the Year; four chefs to keep a close eye on in the future; Cal Fussman on the pop-up restaurant phenomenon, recipes from our restaurant picks; two great Hall of Fame restaurateurs; and our gorgeous Hostess of the Year. It&amp;#039;s been a very exciting year in every way. Excellent, highly creative Latino restaurants \u2014 like Salinas and Tertulia in New York, Playa in Los Angeles, El Real in Houston, Komali in Dallas, and Tico in Boston \u2014 have reached a critical mass so as to push Spanish-Latin American cuisine beyond trendy and into the mainstream. Gastropubs like Girl &amp;amp;amp; the Goat in Chicago and Citizen Public House in Scottsdale, Arizona, continue to flourish. Italian food dominates as always, with new ideas and scrumptious regional food at places like Cotogna in San Francisco and Lincoln Ristorante in New York. Pizza, now ubiquitous in almost every kind of restaurant except sushi bars, gets better and better at places like Pizzeria Locale in Boulder, Donatella in New York, and the Backspace in Austin. And Southern food keeps rising above its down-home image at places like the Capitol Grille in Nashville and Husk in Charleston. French restaurants \u2014 which never went away \u2014 have spread out to include the cooking beyond Paris, as in Lyon Bouchon Brasserie and Boulud Sud in New York. And if there is any trend to watch, it&amp;#039;s upscale Indian restaurants, like Junoon in New York and All Spice in San Mateo, California. If this year&amp;#039;s Best New Restaurants list proves anything, it&amp;#039;s that Big Eating is back, from lobster-stuffed popovers in Boston to bay scallops and bone marrow in New York, from grilled sweetbreads with butternut cream in Austin to pig&amp;#039;s-feet bonbons with sauce piquante in Chicago. Who cares anymore about sea urchins carpaccio in a miso broth or artichoke ice cream made with liquid nitrogen? Let&amp;#039;s all just eat well whenever we can afford to, or as the old song goes, &amp;quot;Enjoy yourself \u2014 it&amp;#039;s later than you think.&amp;quot;  The Rules of Esquire&amp;#039;s Best New Restaurants: 1. Restaurants must have opened after mid-August, 2010. 2. Restaurants must not be part of a chain or a branch. 3. Chef-driven restaurants are favored over corporate projects. 4. Esquire pays for the meals. 5. We love mom-and-pop restaurants. 6. We do not like restaurants that don&amp;#039;t take reservations. 7. We frown upon restaurants where you literally cannot engage in conversation because of the loudness of the house music. 8. We take off points where:  \u2022There is a beets-and-goat&amp;#039;s-cheese salad on the menu 365 days a year.  \u2022Waiters have more tattoos than at a circus sideshow.  \u2022Waiters are dressed as if they just got out of bed and threw something on.  \u2022Men are allowed to wear shorts and sandals. (Exceptions: seaside restaurants, food trucks, Disney World.)  \u2022You cannot read the menu in the darkness.  \u2022Any cast member from Jersey Shore would be allowed to dine.  \u2022Wine lists are marked up 300 percent above wholesale.  \u2022Ma\u00EEtre d&amp;#039;s wear those really, really fat necktie knots.  \u2022Adam Richman of Man v. Food eats.  \u2022Liquid nitrogen, oysters, chocolate syrup, or caviar are used to make ice cream. The Full Esquire&amp;#039;s Best New Restaurants List 2011: Ai Fiori, New York Boulud Sud, New York Chicago Cut Steakhouse, Chicago Congress, Austin Cotogna, San Francisco Dominique&amp;#039;s, New Orleans 1500\u00B0, Miami Beach Fiola, Washington, D.C.  Legal Harborside, Boston Lincoln Ristorante, New York Michael Mina, San Francisco \u2014 RESTAURANT OF THE YEAR Millesime, New York Playa, Los Angeles \u2014 CHEF OF THE YEAR: JOHN SEDLAR The Pullman, Glenwood Springs, Colorado Ray&amp;#039;s &amp;amp;amp; Stark Bar, Los Angeles Salinas, New York Sotto, Los Angeles Tico, Boston Towne Stove &amp;amp;amp; Spirits, Boston Twenty Five Lusk, San Francisco \u2014 DESIGN OF THE YEAR "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/restaurants/a11229/best-new-restaurants-list-2011/>