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"  Charleston, SC Husk Chef Sean Brock honed his humble-modern cooking approach at McCrady&amp;#039;s, Charleston&amp;#039;s oldest restaurant. Then last year he branched out on his own, opening this ode to Southern ingredients in a 19th-century mansion with more charm than should be legally allowed. Really, the place is gorgeous. Brock&amp;#039;s shrimp and grits are fast becoming legendary, but his menu pleases start to finish. Bakehouse Bakery Caf\u00E9 Formerly the southern sibling to Brooklyn&amp;#039;s popular Baked, this artisan bakery has been revamped by new owner Tracey Ditizio. Thankfully, she&amp;#039;s maintained the original outfit&amp;#039;s inviting comfort and, more importantly, its proficiency with flour. Grab a table and settle in with an amazingly rich and tasty slice of salted caramel chocolate cake. Portland, OR Apizza Scholls Inspired by the pizza legends of the Northeast \u2014 Grimaldi&amp;#039;s and Totonno&amp;#039;s in NYC; Sally&amp;#039;s and Frank Pepe in New Haven \u2014 expert pizza maker Brian Spangler has mastered thin-crust pie. His charred and chewy base cooks quickly at scorching temperatures and a restrained hand with high quality ingredients ensures each and every pie is in perfect balance. Le Pigeon Winner of the 2011 James Beard Rising Star Chef Award, Le Pigeon&amp;#039;s Gabriel Rucker turns out outstanding French-meets-seasonal Northwestern fare with an expected dose of Portland irreverence. The restaurant is tiny and the buzzing kitchen wide-open, with Rucker and company&amp;#039;s handiwork \u2014 and their abundant tattoos \u2014 on full display. And yes, pigeon does occasionally appear on the ever-changing menu.  Minneapolis, MN Piccolo This young restaurant opened in 2010 and was quickly praised as one of Minnesota&amp;#039;s finest. And rightly so. Chef Doug Flicker&amp;#039;s fare is epitomizes current fine dining. It&amp;#039;s hyper-skilled and highly refined but humbled by local, seasonal ideals.  Austin, TX Torchy&amp;#039;s Taco This boutique taqueria perfectly melds old and new Austin cuisine. Chef Michael Rypka&amp;#039;s tortilla work certainly draws from the city&amp;#039;s well-established Mexican community \u2014 see his expert use of slow-cooked pork and green chiles \u2014 but also sample his more creative pursuits like fried avocado, ahi tuna, or beef brisket tacos. (Multiple locations) Gourdoughs Housed in a kitschy Airstream trailer, this avant garde bakery has taken the humble doughnut and shot it into space. How so? Fried chicken...on a donut! Another ring combines Canadian-bacon cream cheese and jalape\u00F1o jelly; and another, caramel, pecans, and banana. Prefer a simpler dessert? Sample a Naughty and Nice, topped only with a dusting of cinnamon and sugar. (1219 S Lamar Blvd) Montreal, Canada Joe Beef The name might suggest greasy cheese steaks on a Philly side street, but David McMillan and Fr\u00E9d\u00E9ric Morin&amp;#039;s creations are far from it. The chef duo does dish plenty of comfort - expect rich pastas, hearty meat dishes, and lots of foie gras \u2014 but with a skill that&amp;#039;s rendered Joe Beef one of Montreal&amp;#039;s most exciting restaurants. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/restaurants/a1210/america-underrated-food-towns/>