Why: At the end of a dinner at Atomix, the menu — composed of illustrated flashcards — is packed in a box for the diner to take home. Mary's On Top is open now, though the venue is weather dependent. By Amber Sutherland-Namako. Southern-style dishes run from snacks and starters through to soups and sides, while desserts sound suitably sinful. Every week, a frankly stupid amount of brilliant new restaurants, cafés and street food joints arrive in London. In Portland, Oregon, Erizo makes the case for a new kind of tasting menu. Why: A row of perfectly crispy jerk fried chicken wings and an array of equally fiery jerk sauces for dipping sit on a tray lined with fake newspaper. British chef Heston Blumenthal has won huge commercial and critical acclaim for his playful, innovative and theatrical takes on food at restaurants like the three Michelin-starred Fat Duck outside London. I know there are others, including other Eater editors, who find it underwhelming. As 2020 draws to a close, 10Best is taking a look back at all the new hotels, restaurants and attractions that welcomed guests for the first time this past year, even in the midst of a pandemic. Top 5 hot new restaurants: OC’s Best Places to Eat 2020 Critic Brad A. Johnson says despite the pandemic, great restaurants have opened this year. Based in England's famously picturesque Lake District, Henrock at Linthwaite House offers wonderfully perfect views over manicured gardens and the lake beyond. Why: What makes Adda different from other high-profile new restaurants is owner Roni Mazumdar and chef Chintan Pandya’s dedication to simple homestyle cooking — they eschew the flash and fusion of Rahi, their formidable other Manhattan restaurant. Lin’s beef tartare refashions the slightly obscure Korean yookhwe with neat dabs of egg-yolk jam and thickened soy sauce. From Mexican dishes with a stellar view across the rooftops of London to Ethiopian cuisine in upstate New York, here are 20 new spots to try this year. For her pasta menu, Akunowicz roams further afield, offering a beautifully light tagliatelle Bolognese and an earthy parsnip tortelli — a pasta shape common in Emilia-Romagna — with Gorgonzola cheese, which originates just northwest of the region in Milan. | NightshadeLA.com. (It’s winkingly named the Amar’e, as in Amar’e Stoudemire, the fashionable former NBA star who’s taken to studying Torah.) Positioned some 2,300 meters above sea level, it's the highest Japanese restaurant in Switzerland, with stunning views overlooking the Oberalp Pass and the Ursem Valley, especially from its 45-seat terrace. Memoria is somewhat aptly housed in a former ice cream shop. That anchovy noodle soup, or pan mee, is representative of what goes into Pang’s food. Led by Michelin-starred chef Yannick Delpech, Des Roses et des Orties promises affordable meals made from high quality, locally sourced ingredients. From Eater Young Gun Jacob Harth (’19), business partners Nicholas Van Eck (the chef de cuisine) and Nate Tilden, and beverage director Treva Willis, the restaurant is the first to bring Portland’s DIY approach to fishing in a meaningful way. Together, the Parks present a new vision of Korean cuisine, and a compelling take on the future of fine dining in New York City. Homemade sauces -- 5-pepper & bourbon or tomatillo & ancho -- really pack a punch. Donckele promises to both celebrate and pay tribute to the "City of Light," as the vast majority of the seasonal ingredients used will come from in and around the French capital. Executive Chef Clement Gelas oversees the fine dining restaurant, as well as a cafe, wine bar and private lounge. This new dining spot is the most elevated Japanese restaurant in Switzerland. What: A new pinnacle of Korean fine dining where food and design work together to deliver a whimsical lesson in the country’s cuisine. What: A chic ode to the craveable flavors of Asian and American mashups. Why: Boston is awash in red sauce joints, especially in its traditionally Italian-American North End neighborhood, but regionally specific Italian restaurants are far rarer. For a list of resources on how to help fight food insecurity in the D.C. area, go here. Check out El Bagel, Old Greg's Pizza, Tur Kitchen, Leku, and more of the best new restaurants in Miami. And then there’s the carefully considered design, full of elements meant to showcase Korean artists and artisans, like handmade pottery, chopsticks displayed for the guests’ selection at the start of the meal, and that set of abstract cards, each with an explanation of a dish. Desserts on offer include a "snow'" of lemon verbena and persimmon, while all the wines served are Turkish. Owner Victor Delgado and the affable evening maestro, Jorge “El Joy” Alvarez-Tostado, don bright red shirts emblazoned with the company’s wavy logo, pulling in customers right off the street with their smiles and, well, a whole lot of mugging for the many iPhone cameras and first-time line-waiters eager for a taste of Tijuana. Our top recommendations for the best restaurants in New Orleans, Louisiana, with pictures, reviews, and details. As Eater editors across the country dined at restaurants that opened between May 2018 and May of this year, what moved us wasn’t merely virtuoso cooking or totally of-the-moment interior design. By working closely with Turkish fishermen, farmers and artisanal producers, Tutak promises to celebrate his country's diversity of produce. Based in Hong Kong, this new American grill and smokehouse channels the southern states of the US with a menu overseen by British Chef de Cuisine Nathan Green. Le chêne provides superb views of South Africa's Franschhoek Valley. 22 New Nashville Restaurants (and One Pop-Up) to Try . US chef John Fraser heads up Ardor, serving up California cuisine with a global twist. The venue's glass conservatory offers panoramas of the Franschhoek Valley, while the wine is another highlight thanks to the region's famously rich vineyard. This means multi-layered dishes that include bulgur wheat with miso, veal and radish, or a main of duck with sour cherries and chestnuts. Why: There’s plenty of new construction in Hyde Park, Chicago’s South Side neighborhood that’s home to the University of Chicago. The structures of the meal are familiar: 10 courses, each beautifully arranged, served to 14 guests seated around a U-shaped counter. For dessert, pain perdu is a required order: crack the bruleed crust to reveal a custardy slice of brioche, swimming in melting vanilla ice cream. Consider it of a piece with their mission of transparency: At Marrow, you can learn the provenance of the pork on your plate while also appreciating that the person who cooked it for you makes a living wage. Madera at Treehouse London provides an elevated take on traditional Mexican cuisine in a scenic location. The menu at Colours of the Garden at Soneva Kiri consists of seven plant-based dishes. So James Beard Award winner Karen Akunowicz cut her own path with her solo debut, a lovely ode to Emilia-Romagna. Why: While diners are more accustomed to whole-animal butchery and offal now, there are still relatively few cities where a butcher can generate enough business to sustain itself. Located on a small island off the coast of Thailand, Colours of the Garden takes diners on a vegan culinary journey through four parts of the country, each with their own distinct taste profiles and produce. | VirtueRestaurant.com, The freshest news from the food world every day, Sign up for the Best Dining in Houston, Texas Gulf Coast: See 178,038 Tripadvisor traveler reviews of 8,780 Houston restaurants and search by cuisine, price, location, and more. Williams plates it with cashew dukkah (an Egyptian spice blend) and “root cellar vegetables” presented as giardiniera — the pickle blend Chicagoans enjoy most on Italian beef sandwiches. What: A tasting-menu destination in Houston that explicitly tackles themes of racism and oppression. From the menu, Beijing's famous roast duck and Shanghai's fresh seafood dishes are two highlights, but the standouts are those featuring Sichuan's famously spicing and numbing chili peppers. The effort is worth it: Nearly every table opts for an order. 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