Customer Reviews

Chef's Night Out: From Four-Star Restaurants to Neighborhood Favorites: 100 Top Chefs Tell You Where (and How!) to Enjoy America's Best

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Once I got this book in my hands, I didn't want to put it down!

I thought I knew a lot about where and how to eat out, but the star chefs in this book are teaching me plenty more--like the RIGHT way to order in a Chinese restauarant, the "must-have" specialties in each city (like sourdough bread in San Francisco and barbeque in Memphis) and where to find THE BEST.

What I loved about it that it's got the places for those special occasion (or expense account) dinners, but it shows that eating well doesn't have to be snobby or expensive. The chefs recommend a whole treasure-trove of bargains--the little "hole in the wall" places in major cities that they frequent for great food. For example, it tells where Jean Georges eats authentic Vietnamese food in New York City and where Eric Ripert of Le Bernardin goes for his favorite pizza (I wouldn't have guessed the guy even ATE pizza!), where in Phillie to get the best cheesesteak (several chefs have differing opinions), where in Chicago Charlie Trotter goes for Italian Beef. There's even a "Chef's Secret Cravings" section--great burgers are high on the list (they name their favorite "joints"), as are Krispy Kreme Donuts!

What was also wonderful was the absolute wealth of advice and information--the book is jam-packed, and there are gems on every page, like how to eat an oyster and what kind of expectations you should have for your dining experience. Flipping through the appendix, I found the resources there (recommended reading list, source for greenmarkets, where to go to look for a cooking apprenticeship, etc.) invaluable for ANYONE who has any interest in food--whether eating out or cooking (professionally or at home).

All-in-all, the book was a joy for this foodie to read and I'm already using it as a reference--I've tried two places close to my neighborhood (Pearl Oyster Bar & Chibi's Sake Bar) that I'd never been to--both were GREAT!

I truly had trouble putting this book down. First I checked out the NYC scene, then I read about the city I had just visited, and then on to the city I will next visit. So many restaurants, and so little time! I'm especially looking forward to exploring some of the non-descript, inexpensive places that the chefs recommend.

And the purpose of this book is....Well, to be honest, I was not quite sure. Then two hours passed, and I was still reading it.

That was my first impression of Chef's Night Out, the latest publication from Andrew Dornenburg and Karen Page, the same team that brought us Becoming a Chef, Culinary Artistry and Dining Out.

Chef's Night Out serves as a mouthpiece for over one hundred chefs, highlighting their favorite restaurants, what they eat, and why they eat there. The index of contributing chefs reads like a Who's Who of American cooking: Charlie Trotter, Daniel Boulud, Todd English, Rick Bayless and Francois Payard, to name but a few. The restaurant recommendations, however, range from upscale destinations like Nobu, Bobby Flay's choice for inventive Japanese cuisine, to downtown recommendations like Pho Bang, Jean-Georges Vongerichten's house of pleasure of simple Vietnamese food.

What makes the book really interesting is reading why the chefs like to eat at a certain restaurant -- understanding what a great chef thinks makes a great restaurant serves up an unusual learning experience. Additionally, there is a multitude of short educational essays throughout the book -- not all of which come from chefs. Stephen Beckta, sommelier of Cafe Boulud, writes an outstanding piece, unveiling his wine philosophies: Serving Wine to Industry Insiders, Wine and Food Pairing Guidelines, Matching Wines and World Cuisines, and Palate of the People, describing how a client's palate is often based on their geographic origins. His three-page article alone makes the book worth picking up.

So, if you are the kind of food lover who has the money to spare and loves to read easily-digestible short stories -- like Norman Van Aken's snippet on Cooking in Miami, Charlie Trotter's tips on creating a memorable dining experience, or just that Mario Batali likes well-done hot dogs from Gray's Papaya, then this is one for you.

--Jeremy Emmerson

I travel a lot on business and am always looking for interesting places to take clients or grab a quick bite myself. This book is great! I especially like the wine tips, and having all the addresses and phone numbers right there. And the comments from the chefs are fun to read! I will definitely browse through this before every trip.

CHEF'S NIGHT OUT authors Andrew Dornenburg and Karen Page are hosts of a new show of the same name that is aired on TaxiVu in the backseats of New York City taxicabs. They interview top chefs about their favorite places to eat in the city, and provide insider tips on what to order when you're there and what else not to miss. This book tells where 100 top chefs across the U.S. like to eat on their nights off -- where Daniel Boulud eats in New York City, where Charlie Trotter eats in Chicago, where Nancy Silverton and Mark Peel eat in Los Angeles. I can't imagine a better book to guide me to great restaurants in San Francisco, Washington, DC, Detroit or New Orleans -- or any of the other dozens of cities covered. Even if I don't make it to all of these places, I still enjoy reading about them and learning more about how top chefs think about food and restaurants. Still, after reading CHEF'S NIGHT OUT, I'm planning a trip to New Orleans so I can check out Uglesich's (a favorite of everyone from Todd English to Anne Rosenzweig to Charlie Trotter)!!

"Ever wonder where chefs go when they eat out, what they look for in a restaurant, and what we can learn from approaching food as they do? Wonder no more because Andrew Dornenburg and Karen Page, authors of the award-winning BECOMING A CHEF, have interviewed 100 of America's top chefs and asked them not only where they eat out, but why they eat out in CHEF'S NIGHT OUT. Most chefs agree that eating in someone else's establishment trains the palate, sharpens appreciation for technique, and often inspires. They don't necessarily seek the sleek or the top trendissimos; some frequent the well-known, but others prefer the offbeat or yen for the best in local sushi, oysters, pizza or pastrami. Many want to get away from the flavors they work with every day and experience the fresh, bright combos of ethnic cuisine from around the world that now can often be found around the corner. There's a section on 'How to Taste,' offering '10 Steps for Educating a Palate -- and Becoming a Better Cook' (if you don't know what an ingredient or a dish is supposed to taste like, you're cooking in the dark), and a section on 'How to Dine' with the discrimination and appreciation of a chef. Then comes the main course -- the guide to the chefs' favorite eateries in 28 cities across the country. More than 500 restaurants are included, so don't leave home without checking in with the pros on eating out. That way, every trip can be a culinary journey." --Sybil Pratt

I may not get to travel that much (except maybe to Chicago), but when I do, I sure do like to have all my ducks in a row. That's why I love this book. I can read about different places I want to travel to, and see what restaurants the "real" residents will be eating in. It's arranged so you can take it city by city, but once you are in a particular city, you can read right straight through it. Even if I don't get to Los Angeles, I sure will know where to eat there!

This is sort of a "busman's holiday" guide to interesting restaurants in major U.S. cities. Where does Stephan Pyles of Dallas's Star Canyon restaurant go when he wants to eat out? How about Jamie Shannon of Commander's Palace in New Orleans? As it happens, Pyles is a devotee both of The Mansion on Turtle Creek (a hyper-expensive yuppie haven) and Mia's Tex-Mex on Lemmon Avenue, where I used to go myself occasionally for the terrific pork tamales. Likewise, Shannon loves both Bayona and Brigtsen's, at the high end of the eco-culinary scale, and the classic muffulettas at Central Grocery at the lower end. Which tells you that good chefs like a nice cholesterol-wallow, just like the rest of us. My main problems with this book are that I'm not familiar enough with restaurants in Atlanta and Los Angeles and Boston for the too-brief blurbs to really mean anything to me, and -- the down-market comfort food spots notwithstanding -- most of these chefs tend to heavily recommend each other's establishments. Still, it's a great browse, worth picking up at the library to check the professionals' ratings against your own opinions.

A fabulous collection of the restaurants that America's best (and most famous) chefs frequent. A great example of the diversity of recommendations is Mario Batali (better known as Molto Mario on the TV Food Network). He recommends an Italian restaurant that he doesn't own (!) - and a hot dog stand where he can get two dogs and a drink for less than two bucks. Surprisingly, I found a handful of restaurants that are well-kept secrets in New York - but probably not for long. I'll be consulting my copy the next time I'm headed out to dinner here in NYC or the next time I'm headed to San Francisco, Dallas or any number of other cities. Instead of relying on a hotel's recommendation, I can get the real skinny from those in the know - the chefs who work and eat in their hometowns. Oh, and the free bookmark is a nice touch!

This book is a great resource for people looking for a great place to eat. Whether you are a business traveler or a casual "summer vacation with the family" traveler, this book will tell you all the best places in major cities across the country to enjoy a delicious meal. Who better to ask about good food than some of the best chefs in the nation. I've recommended this book to several people and they all have enjoyed it. Do yourself a favor and GET THIS BOOK! You won't regret it!