Chef

Scott Gottlich

"This is the cleanest hamachi you will ever have. It's heart is injected with seawater when it is still alive to bleed the fish—or so I have been told by chef Shuji 'Elvis' Sugawara."

"The way Dickey’s gets the chicken so tender, so smoky, and so tasty... it’s an art. It's almost as if they sous-vide the chicken. With all that flavor and tenderness, you can tell it took a long time for someone to master that technique."

"Capital Grille’s calamari has the perfect amount of heat, acid, texture, and deliciousness. The texture of the crispy calamari with the acid from the vinegar melds perfectly with the heat from the peppers. It's a perfectly balanced dish."

"Although it’s just a side dish, this dish is worth eating on its own. I love the earthiness of cauliflower. It's marinated with spices and lemon juice, and then fried. The added crunch and caramelization takes the vegetable to the next level."

"The excessive amount of basil makes the dish come alive with an herbaceous voice. Hot, sour, sweet, salty, and umami—all five. How often does that happen?"

"When Carlo Allrdina combines anything with burrata, it is remarkable. They serve it up as a special every once in a while, so call ahead to make sure it’s available that day."