In case you missed it, Sunday night's premiere of HBO Max’s The Last of Us went viral. We won't ruin the story, but stars Pedro Pascal and Bella Ramsey navigate a very new world set in a post-apocalyptic United States. And while the first episode had a few surprises, it also inspired us to think of what we’d want to munch on ahead of the end of the world. Below, we’ve curated a list of the must-try spots featuring different cuisines from coast to coast. And don’t worry, they’re all zombie free.
The Grill (New York)
Cuisine: American
Previously The Four Seasons restaurant, a stylish makeover coupled with an all-American menu of beloved classics have transformed The Grill into a modern Manhattan staple amongst the stylish cognoscenti.
Inspector notes: "Crab cakes topped with pan-fried potatoes are a highlight; while crispy duck is especially indulgent, featuring shatteringly crunchy skin and silky fat gushing with flavor."
Mister Jiu's (San Francisco)
Cuisine: Chinese
Chef/owner Brandon Jew wows patrons with consistency and savory family style meals. Focused on Cantonese cuisine with the occasional Sichaun spice, the menu is a tour de force of flavor.
Inspector notes: "Organic smoked tofu is tossed with summer-sweet cherry tomatoes and plump shelling beans; while fluffy fried rice is studded with yellow summer squash, lap cheong and salted cod-style Petrale sole. Mouthwatering medallions of rabbit loin wrapped in ramps and paired with crisped legs dressed with a spiced peanut- and chili oil-sauce is assuredly—mouthwatering."
Le Pavillon (New York)
Cuisine: French
In spite of the classic-sounding name, the food at Le Pavillon is contemporary much like its interior design. Prepared by Chef Daniel Boulud and his talented team of Chefs Michael Balboni and Will Nacev, the menu at Le Pavillon is dominated by produce from the air, land, and sea.
Inspector notes: "Recent highlights included torchetti pasta with Maryland jumbo lump crabmeat and a flourish of heirloom sweet peppers; or the amber-skinned rotisserie chicken breast with a root vegetable pot pie."
Mandolin Taverna (Los Angeles)
Cuisine: Greek
This downtown Los Angeles oasis by Ahmet Erkaya and Anastasia Koutsioukis features warm service with traditional Greek and Mediterranean cuisine.
Inspector notes: "The Greek sampler is the perfect way to kick things off, with meaty olives, cool tzatziki and creamy-spicy tirokafteri sided by fresh pita points for dipping. Another meze must? Baked feta with oven-stewed tomatoes and tart pickled Turkish peppers. Grilled lamb chops atop a buttery pilaf and accompanied by a stack of hand-cut fries with garlic-spiked Greek yogurt are spot on."
Masseria (Washington, D.C.)
Cuisine: Italian
Chef/owner Nicholas Stefanelli draws on his Puglian heritage for his popular boîte. Located in an airy, yet industrial part of D.C., Stefanelli marries indoor and outdoor spaces with verve resulting in good times for diners and staff alike.
Inspector notes: "Dishes hit all the right notes, balancing playful with serious elements, as in a cigar box filled with focaccia. You’ll want to save room though for the maccheroni with goat ragù. Even dessert strays from the pack—beet ice cream anyone?"
Masayoshi (Vancouver)
Cuisine: Japanese
Chef Masayoshi Baba's eponymous restaurant brings Japan's luxurious, jewel-box sushi counters to Vancouver. The omakase restaurant features Edomae-style nigiri made from locally sourced fish from British Columbia, so be sure to grab a seat at the counter.
Inspector notes: "A chilled dish of uni, junsai, mountain yam, crab and tomato dashi gel starts things off. Supple sea bass folded over snappy wakame; steamed monkfish in a tart broth; and abalone rendered soft as pudding—it's one hit after the next."
Hyun (New York)
Cuisine: Korean
Hyun's luxurious take on Korean barbecue focuses on top-notch Japanese A5 Wagyu, butchered in-house and grilled tableside. Carnivores will appreciate the all-you-can-eat option, however, more modest appetites will love the omakase menu.
Inspector notes: "The omakase is a veritable feast that includes silken chawanmushi and hand-chopped tartare. It is however merely a precursor to the Wagyu slices, each of which arrives more beautifully marbled and deliciously grilled than the next. Diners may also look forward to other indulgences, like imported truffles and caviar. For those whose hedonism outweighs their fear of saturated fat, there is an all-you-can-eat option, where the unctuous Wagyu is sure to test your mettle (and cholesterol)."
Bacán (Orlando)
Cuisine: Latin America
Set in the Lake Nona Wave Hotel, Bacán brims with energy, vibrancy, and oodles of personality. The warm wood tones set the scene as vivid colors, impossibly high ceilings, and elegant banquettes complete the ideal setting for the contemporary Central and South American menu.
Inspector notes: "Diners may sample small plates like pork belly and lobster tacos; or larger, signature dishes like the market fish with a grapefruit mojo. Dessert is worth saving room for, especially with such options as a banana tart finished with gold leaf or chocolate cake encased in a chocolate sphere that's melted tableside."
Taco María (Costa Mesa)
Cuisine: Mexican
Chef Carlos Salgado's menu is one of the country's most refined expressions of Mexican cuisines. Inspired by his heritage and top-notch produce and techniques, Chef Salgado's food displays reverence towards traditional ingredients.
Inspector notes: "This is food that's easy to eat and crave, like a tamal finished with a sauce of sweet corn, huitlacoche and hoja santa. Mole de pato is a wonderful surprise, brimming with silky, confit Muscovy duck leg along with the requisite sweet spices."
La Mar by Gastón Acurio (Miami)
Cuisine: Peruvian
Sitting on Biscayne Bay in full view of the Miami skyline, Gastón Acurio's Peruvian hangout on Brickell Key has been the spot du jour since 2014. Adding to the Instagram friendly setting are familiar favorites.
Inspector notes: "Start with seafood. Ceviche loaded with grouper, shrimp and octopus arrives dressed in a tangy leche de tigre, while meaty, jumbo scallops come grilled with parmesan foam. The classic, umami-packed lomo saltado and a piquant pisco sour round out any good meal here."
And one more...because it's the (fake) end of the world:
Doi Moi (Washington)
Cuisine: Vietnamese
Focused on bright and healthy flavors originating from Vietnam, Chef Wade Hoo Fatt is the man behind this menu.
Inspector notes: "Imagine the likes of spring rolls with pork and shrimp, or chilled rice noodles with pickled vegetables and a sweet-and-sour broth. Vegetarians will appreciate the shredded mango tossed with carrots, endive and a tamarind dressing; while fruit juices and smoothies are sure to sate many a sweet tooth."
Hero image: Masayoshi
© Lelia Kwok/Masayoshi
