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Issue Date: May 2014 Issue

Kitchen Makeovers: Best of the Best

We pick our favorite items from this year's Silver Spoon winners.


New Jack City

No ordinary patty will do. B Spot•s ode to the Southwest starts with a beef-and-chorizo sausage burger before it gets layered with salsa verde, roasted red peppers, red onion, pepper jack cheese and avocado.

The Smokey

Jammy Buggars does the barbecuing for you. A 100 percent grass-fed patty gets topped with smoked cheddar, barbecue sauce, crispy onions, smoked jalapeno and onion relish.

Crabby Kennedy

Fans of surf and turf, this is your burger. An Ohio beef patty meets a tarragon-butter crab cake at Streat Burger before getting capped with avocado, a marinated tomato, arugula and garlic aioli.


Baked Potato Pizza

We didn't think we'd like a pizza topped with mashed potatoes, but Angelo's Pizza proved us wrong. Add bacon, a butter sauce, red onion and three kinds of cheese, and we're in love.

The Rocco

Named after a Mama Roberto's customer who wanted hot peppers stuffed with Italian sausage on a pizza, this Sicilian-styled pie is sprinkled with lots of provolone and mozzarella cheeses.

Master Popeye

We're sure our favorite sailor would be on board with this mighty creation. Master Pizza artfully crafts this pie with fresh spinach, artichokes hearts and fresh-sliced tomatoes.

Small Dishes

Spicy Shrimp Tacos

While we love any kind of taco, Deagan's Kitchen and Bar's version makes us rethink what's inside the shell. Tender shrimp pairs with avocado, white cheddar and micro-cilantro.

Oysters on the half shell

Splurge a little (Who cares if you slurp a lot?) and order Humble Wine Bar's decadent dish served with lemon and a tasty black pepper mignonette.

trio of toasts

Using local ingredients, Toast serves a rotating selection of toast with toppings such as duck prosciutto with chestnut puree, short rib rillette with fried sage and spicy hummus.


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