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Issue Date: May 2011

Best Restaurants 2011: State of the Plate

Food trucks, gastropubs, burger joints and pop-up dinners, simplified menus and complicated cocktails — the past 12 months have brought big changes in the way we're eating and drinking now.
Edited by Beth Stallings; stories by Jennifer Keirn, Amber Matheson, Andy Netzel, Kim Schneider, Jamie Shearer, Beth Stallings, Laura Taxel, Erick Trickey and Carly Toyzan; photo illustration by Michael Cavotta

Handcrafted Cocktails


Off the Menu

Pop-up dining takes the show on the road with tasty results.

In the Vault

Three restaurants have turned banks into eateries that are so money.

The Whole Damn Thing

Chefs prove no part of the animal is off limits.

One-dish Wonders

They found their specialty, and they're sticking to it.

The Turkish Table

Anatolia Café paved the way for these three newcomers.

Plus ...

2011 Silver Spoon Winners

From Best Local Chef to Best Beer Selection, here are this year's standouts.


Tried and New

We love these 20 proven spots for always keeping it fresh.


Chef Chat

Regan Reik, Eric Williams and Rachel Spieth talk trends.


Backyard to Table

Find out who's tilling, sowing and cooking.


Know the Grow

We define how four farms make for a smarter menu.


Hip to be Green

Discover what's hot now, and what's so last growing season.


Take the Cake

Cupcakes won't quit, and we're OK with that.


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