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 How Learning to Butcher in France Made Me Rediscover Myself Meat and mentorship with the pioneer of seed-to-sausage charcuterie. READ NOW 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. RELATED Best Thing I Ate This Month: Springtime Artichokes at Charleston’s Chez Nous Chef Jill Mathias waits all year for spring vegetables. The thorny artichoke, when paired with a crispy seared halibut, promises brighter days to come.
