GAYOT.com 2011 Insider Picks

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[youtube id=”H5gFYmnYMOs”] by: Sophie Gayot Inspired by a very savory and pleasant dinner at chef Paul Prudhomme‘s restaurant, K-Paul’s Louisiana Kitchen, in the French Quarter in New Orleans, we decided to create a new list for our 2011 Restaurant Issue called “Insider Picks.” It reveals where to go for a taste of local flavor, good food and good times, if you only have one night to dine out in a particular city. Watch my exclusive video interview above with one of the winners, chef José Andrés, for his Los Angeles restaurant The Bazaar by José Andrés at the SLS Hotel at Beverly Hills. The other awards listed in the GAYOT.com 2011 Restaurant Issue are: – Top 40 Restaurants in the U.S. – U.S. Restaurateur of the Year – Top 10 New Restaurants in the U.S. – Top 40 Cheap Eats in the U.S. – Top 10 Steakhouses in the U.S. – Top 10 Hotel Restaurants in the U.S. – 5 Rising Chefs. We look forward to your feedback and suggestions in the “Leave a comment” area below (click on the “Continue reading” link, if necessary) or in our Top 40 Restaurant forum. You can click on each photo to enlarge to see dishes from The Bazaar restaurant menu. All photos by Sophie Gayot.

: American caviar

: Artichokes & citrus with orange blossom dressing and pomegranate

: Organized arugula salad with raspberries

: Braised veal cheeks with California oranges

: Brussels sprouts

: Baby carrots, coconut gelée

: Boneless chicken wings

: Hot chocolate mousse, pear sorbet and salty hazelnut praline

: Nitro coconut floating island

: West Hollywood cone

: Jicama wrapped guacamolé

: Beef hanger steak, piquillo pepper confit, natural jus

: Ice cream and sorbet selection

: Jamón Ibérico Fermin & Jamón Ibérico de bellota Fermin

: Baby Japanese peaches

: Lemon spaguettis

: Pa’amb tomaquet

: Paella-style pasta with monkfish and shrimp

: Olives, modern

: “Philly cheesesteak

: Papas Canarias: salty wrinkled potatoes

: Sautéed shrimp

: Traditional Spanish flan

: Catalan spinach

: Japanese taco

: Catalan style toasted bread

: Tuna ceviche and avocado roll, jicama, micro cilantro, coconut dressing

: Braised Wagyu beef cheeks, California citrus

: Watermelon tomato skewers with Pedro Ximénez reduction and sexy tomato seeds

: Jicama wrapped guacamolé

: Sweet potato chips

: King crab

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