Discover the places where Tyler Florence likes to eat, from the West Coast to the East Coast and in between. On The Best Thing I Ever Ate, he reveals his favorite dishes and what keeps him coming back.
Kumamoto Oysters at Hog Island Oyster Co. in San Francisco
"If I could eat only one thing for the rest of my life," says Tyler, "it would be raw oysters." He's that obsessed with oysters, but not just any kind: Tyler loves the Kumamoto oysters available at Hog Island Oyster Co. The company grows their oysters in Tamales Bay and sells them at their San Francisco restaurant as well as distributes to other restaurants.
You can get a lobster roll anywhere on the East Coast, but on the West Coast get one made with Dungeness crab, says Tyler. In this restaurant's crab roll, "there's no mayonnaise, no tomato — it's just indulgent crab." Fish restaurant cooks with ecologically conscious, sustainable ingredients.
Bacon and Egg Pork Belly Confit at Bottega Napa Valley in Yountville, Calif.
At Bottega, Michael Chiarello serves a dish of pork belly that's salted and braised in olive oil, then cut into cubes, seared and broiled with a coating of powdered sugar. It's served with stewed California peppers and a soft-boiled egg that's breaded and fried. The dish is "all about the pork belly," says Tyler. "The rest is just a vehicle for the pork."
Pimiento Cheese with Flatbread at Magnolia's Uptown/Down South in Charleston, S.C.
One of Tyler's favorite foods is pimiento cheese — because he says "it tastes like the South." Tyler used to work for the chef Donald Barickman right out of culinary school so he has a special appreciation for his restaurant Magnolia's Uptown/Down South.
S'More Pie at Buckeye Roadhouse in Mill Valley, Calif.
Tyler thinks the S'more Pie at Buckeye Roadhouse takes the campfire favorite from childhood to a whole different level. Chef Robert Price makes it with a graham cracker base, chocolate, toasted almonds and a marshmallow meringue topping.
Salumi Cone at Boccalone Salumeria in San Francisco
Chris Cosentino is leading the charge of the salumi revolution on the West Coast at Boccalone. For his salumi cone, customers can choose three different meats from capocollo, guanciale, lardo, prosciutto, pancetta and lonza. Tyler calls pork "the holy grail of ingredients."
Tyler thinks of Barbuto chef Jonathan Waxman as "the master chicken guy" because his chicken is the best, even better than Tyler's. The oven-roasted chicken is served with salsa verde made with capers, garlic, herbs and anchovies. "It makes me cry, it's so good."
Phat Burger with Bacon and Cheese at Pearl's Deluxe Burgers in San Francisco
Pearl's Deluxe Burger just happens to be located in Tyler's hometown, around the corner from his shop. The burgers are made from 80 percent lean ground chuck and are seared on a flat top. "I get the big boy, the Phat Bob burger," which is topped with bacon, lettuce, tomato, onion, and sharp cheddar. "And I like my burger rare — I just want it to tiptoe across the grill a little bit."
Roasted Chanterelles Truffle Cheese Pizza at Serious Pie in Seattle
When you think of Seattle, you don't typically think of pizza, but this one at Serious Pie is one of the best, according to Tyler. The crust is prepared like a bread dough and it has a great chewy texture. The pie is baked in a brick oven with applewood for additional flavor.
Grilled Corn on a Stick at Cafe Habana in New York
Tyler calls the grilled corn at Cafe Habana "everything your mouth loves — it's spicy, salty, sour and sweet." It's a traditional dish of grilled corn that's coated in Cotija cheese, chili powder and mayonnaise.
"If you've never had a popover before, it would be as if a muffin and a souffle had a love child," explains Tyler. BLT Steak serves their Gruyere-topped popovers in place of bread, so it's complimentary. Tyler eats them with a slathering of butter and a sprinkling of sea salt. The recipe isn't secret though — the restaurant includes it in the basket of popovers.
Sand Dab Fillets at the Tadich Grill in San Francisco
At the Tadich Grill, the third oldest restaurant in the United States, the sand dab fillets are Tyler's favorite because of the simple, old-school recipe. The fish is breaded lightly and pan-fried, then served with a white wine-butter sauce, vegetables and crispy fries.
BBQ Pulled Pork Sandwich at Charlie Vergo's Rendezvous in Memphis, Tenn.
Rendezvous has been around since 1948, and it has been famous for its charcoal-smoked barbecue since 1954. This sandwich features slow cooked pork with barbecue sauce on a soft bun served with coleslaw and baked beans. "If you go to Memphis, you've got to see Elvis Presley and you've got to go to Rendezvous," says Tyler.
Marin Joe's Special at Marin Joe's in Madera, Calif.
A hodgepodge of ingredients — egg, ground beef, spinach and caramelized onions — this dish isn't the most beautiful of foods, but it's one of the most delicious, says Tyler. And Marin Joe's has great ambiance — it's considered an institution in the area.
Grilled Cheese and Tomato Soup at Muir Woods Trading Company Cafe in Muir Valley, Calif.
Tyler and his son love visiting the Muir Woods Trading Company Cafe located in Muir Woods National Park for its amazing grilled cheese and tomato soup. The recipe starts with local organic 9-grain bread plus toma and Mt. Tam cheeses. It's served with homemade organic tomato soup that's great for dunking. "It's one of the best hidden treasures I've ever found," he says.
