“Throw a dart at anything on the menu, and it will be amazing,” says Kahn of the Venice-based artisanal bakery/deli that offers up killer sandwiches like the Tuna Conserva, served on sourdough bread with caper aioli, roasted peppers, salted cucumber and tapenade.
Lunch: Pine and Crane
1521 Griffith Park Blvd., 323-668-1128
Situated in the heart of Silver Lake, this casual Taiwanese-Chinese restaurant serves small plates (spicy shrimp wontons with house chili oil), traditional cold appetizers that change daily, vegan substitutions and staples like the braised beef brisket noodle soup.
Dinner: Bar Ama
118 W. Fourth St., 213-687-8002
“There are so many options in this city, but this is the one I continually crave the most,” says Kahn of the downtown outpost that serves thoughtful Tex-Mex. “It’s delicious, fun and leaves you wanting more. My favorite items tend to be the vegetables. I [usually] order every item on the right side of the menu.”
Breakfast: Cafe Roze
1115 Porter Road, 615-645-9100
“People have been loving this newly opened East Nashville spot,” says Sullivan. “It’s got a great cafe environment with lots of wonderful egg options for breakfast and really great coffee.” The eatery also is solid for lunch or dinner, for which Sullivan has a clear go-to: “Give one of the grain bowls a try.”
1210 McGavock St., 615-988-9700
James Beard Award-winning chef Jonathan Waxman serves cultural cuisine, including bucatini carbonara and his American signature JW Chicken, in what used to be a tire garage in the Gulch neighborhood. “It’s a convivial atmosphere, but it’s not too boisterous,” says Sullivan.
Dinner: Two Ten Jack
1900 Eastland Ave., Suite 105; 615-454-2731
This izakaya-style East Nashville gem with a stellar selection of single-malt Japanese whiskeys “has the best ramen in Nashville,” says Sullivan, though she primarily goes for the small plates: “Brussels sprouts, octopus or seaweed salad, and hush puppies with miso.”
Breakfast: Sant Ambroeus
1000 Madison Ave., 212-570-2211
This sophisticated Milanese confetteria has more than proved itself to be the place for a morning meal on the Upper East Side since opening in 1982. “I’m a sucker for the Italian coffee and pastry. No one does it better,” says Carbone, who goes for the cappuccino and cornetti.
Carbone enjoys the newest of chef Alex Stupak’s three Manhattan restaurants. “They have world-class tacos,” he says, that span vegetarian options like falafel and ones with pastrami and mustard-seed salsa. There’s also a dessert version filled with corn ice cream.
Dinner: The Beatrice Inn
285 W. 12th St., 212-675-2808
Chef Angie Mar has revamped the chophouse -- that now serves a 160-day whiskey-aged tomahawk ribeye for a whopping $375 -- into a West Village culinary destination. “I love supporting old-style restaurants like that to keep them busy and vibrant,” says Carbone, adding, “The duck flambé is my go-to dish.”
This article originally appeared in the Jan. 27 issue of Billboard.