Nearly three decades have passed since Esquire published its first annual list of the Best New Restaurants of the Year. Sweeping trends in the restaurant world have come and gone, but this year has been unlike any other: In place of one trend, there are a whole bunch - and not just trends but also new ideas and personalities and ingredients and entirely novel kinds of cuisine bouncing around every city we visited. We've organized our list accordingly, showing how each restaurant fits into a larger phenomenon in the world of eating out. So get eating. It's a big, exciting, delicious country out there.
There has been much hullabaloo about diners' distaste for a soaring, stylish, grown-up room with a maître d' and maybe some neon. Turns out it's still in demand.
Campo, Reno, Nevada
At few places is the evolution of Italian food in America more apparent than at Campo. Chef-owner Mark Estee and chef Arturo Moscoso have absorbed and translated all the lessons of both Italian-American and regional cucina italiana with a personal commitment to making everything in-house, from the pizzas, all charred and bubbly, to the fresh and aged salumi. They're doing whole-hog cooking - two whole hogs a week, in fact.