3 New England Restaurant Dishes Named Tops in New York Times Best of 2023 List
3 New England Restaurant Dishes Named Tops in New York Times Best 25 of 2023 List
There’s nothing better than discovering the best little dish and telling all your friends about it. It’s great for you, it’s great for the restaurant.
And it’s even better when the venerable New York Times picks you out of the pack.
Well, 3 New England Restaurant Dishes Named Tops in New York Times Best 25 of 2023 List!
Not too shabby?
So, what did the New York Times have to say?
Here are their descriptions of their tasty finds:
Fried Chicken at Tavern on State New Haven, Conn.
“I will always order the fried chicken at a promising new restaurant like this one. Its fried chicken thighs with green tomato relish and radish salad was the best of many dishes I loved this year in the growing “tavern” category — a much-needed bridge between pub grub and tweezer food,” the New York Times said.
Bacalhau a Gomes de Sa at Portugalia Marketplace Fall River, Mass.
“Portugalia has always been known for bacalhau. That’s been true since it opened in a three-car garage behind a tenement house in the 1980s, through to its current incarnation, where the codfish counter is across a handsome grocery store from the wine department. So it logically follows that one of the few dishes you’ll always find at the prepared food counter is this classic bacalhau stew, a rustic, salty favorite in this Portuguese stronghold on the New England coast.” according to the New York Times.
Littlenecks and Chouriço at Matunuck Oyster Bar South Kingstown, R.I.
“Local” translates to “right over there” at this bright waterside perch, which farms its own oysters just a short swim away in Potter Pond. But nothing on the menu sums up the location as smartly as its snappy garlic-and-white-wine sauté of sausage and Rhode Island clams, a tribute to the state’s sizable population of Portuguese Americans — and of mollusks,” the newspaper said.