Bon Appétit restaurant editor Andrew Knowlton names America's top 50 new restaurants, including Linger, Pinche Taqueria and Pizzeria Locale

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Lori Midson
Linger has been nominated as one of the best new restaurants in the country by Andrew Knowlton, restaurant editor of Bon Appétit.

Back in 2010, Bon Appétit restaurant editor Andrew Knowlton pronounced Boulder the "Foodiest Town in America," a declaration that made former Westword restaurant critic Laura Shunk -- and at least one Boulder chef, Theo Adley -- raise their eyebrows in skepticism.

And now Knowlton is back with his nominees for the 50 Best New Restaurants in the United States -- restaurants, he says, that are "changing the way we eat in 2012." Among his picks are a trio of local dining meccas: Linger, Pinche Taqueria and Pizzeria Locale, the last of which is hardly new, considering it opened in Boulder a year and a half ago, in January 2011. Then again, Knowlton obviously has a hard-on for Boulder.

In any case, he'll narrow the roster of fifty down to ten and announce those restaurants, along with his choice for the best new restaurant in America, on August 14.

In the meantime, here's what Knowlton has to say about Linger, Pinche and Pizzeria Locale.


Location Info

Venue

Map

Linger

2030 W. 30th Ave., Denver, CO

Category: Restaurant

Pizzeria Locale

1730 Pearl St., Boulder, CO

Category: Restaurant

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7 comments
eldaveablo
eldaveablo

Dude can't even keep his facts straight. Like you said, Locale isn't new and Pinche's Asada is not the same as the Pork Belly. 

Bobby
Bobby

Obviously caught Pizzeria Locale on a good night.  I have been 3 times.  1 was absolutely fabulous.  1 was good and 1 was awful- the pizza was undercooked and I was told I didn't know the style they produced.  Perhaps I am not an expert but if it was one way twice and different the 3rd time then it is a quality control issue.  I have eaten pizza all over Italy so I thought I knew what I was talking about.  Further, I asked for a "hoppy" beer and was told that "they do not pair well with pizza, so we don't carry them."  A simple, this is our current beer list would have sufficed not the snooty response.  Not a fan of the "your palate is not sophisticated enough to pair it yourself, our chef knows better than you."  I do not plan on returning and after my first visit- I could't get back to Boulder soon enough.

Denver Dave
Denver Dave topcommenter

Andrew Knowlton is a self possessed know it all.  Ever catch him when he was judging Iron Chef? Total jerk off - who seriously needs to wash his hair.  I have no problem with LInger, Pinche, or Pizzeria Locale but are we seriously saying that they are among the 50 top new restaurants in the US.  Give me a break.

davebarnes
davebarnes topcommenter

Wait a minute. Bon Appétit is still in business?

Mantonat
Mantonat topcommenter

 @Bobby That's pretty snooty of them, especially when you consider that well-hopped beers are the perfect beer to go with pizza. Hops have an affinity for fat and pizza generally has plenty of fat from the cheese and cured meats. If I ever go to Pizzeria Locale, I will ask for a hoppy beer, just so I can get that line. This will give me the opportunity to say "are you fuckin' kidding me?"

monopod
monopod

 @Bobby I loved Locale when they first opened, and I agree that something has changed with the pizza.  My hunch is that they're not running the oven hot enough anymore.  The first couple of times I went, the crust was perfect neopolitan, with the tell-tale little blistered black "leopard spots" all over the cornicione (end crust) that you can only get with a super-hot oven.  The last few times, the cornicione has instead been somewhat evenly browned, without those little charred spots.  That difference creates a totally different texture in the crust - my early visits it was crisp on the very outside but lightly chewy on the inside, as it should be.  Lately, the crust is a little tough, and it seems to take longer to get your pizza (which would make sense if the oven's not running as hot - it takes 2-3 minutes to cook instead of 90 seconds).  Still good pizza, but not the gold standard they started with.

Denver Dave
Denver Dave topcommenter

 @davebarnes I believe that Bon Appetit is still around - Gourmet bit the dust.

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