L20: Esquire magazine’s best new restaurant of 2008 From Esquire Published Jul 14, 2009 8:50 PM Travel SHARE We’ve witnessed the emergence of American cooking as the most diverse and most innovative in the world. MORE TO READ RELATED Reviving the Lost Art of Ireland’s Small Batch Whiskey Bonding Traditions Craft distillers and blenders are reimagining their island’s famed spirit. READ NOW RELATED How Learning to Butcher in France Made Me Rediscover Myself Meat and mentorship with the pioneer of seed-to-sausage charcuterie. RELATED Seared Halibut with Artichokes à la Barigoule Wine-braised artichokes and carrots—a classic vegetable dish from Provence—are a simple and soothing pairing for crispy white fish.
