Denver, Colorado at night - photo by Piqsels under CC0
Denver, Colorado at night - photo by Piqsels under CC0

US HEARTLAND: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON NO RESERVATIONS

When Anthony Bourdain visited the US Heartland on his show No Reservations Season 6 Episode 15 (originally aired July 12, 2010), he and his crew picked many restaurants. Here are all the addresses and the dishes showcased on Anthony Bourdain US Heartland, all in a convenient list.

DISH – Aji

WHAT IS IT?

Aji is the Japanese term for Japanese horse mackerel. In Japanese culinary traditions, aji is often served raw as aji sashimi. The bones left over from filleting are typically fried to a crisp and can be dipped in soy sauce.

READ MORE: Ryu, sushi in Montreal – Japanese-infused night out

WHERE IS IT?                                        

Kihachi
2667 Federated Blvd
Columbus, OH

NOTES – Anthony Bourdain US Heartland

At Kihachi, Chef Ryuki “Mike” Kimura served traditional Japanese dishes to Anthony Bourdain. The meal started with boiled spinach marinated in sake and soy sauce, served with dried bonito (katsuobushi). Anthony also sampled thinly sliced abalone with ponzu and steamed abalone liver. Sea squirt with cucumber, vinegar and soy sauce was also served. Aside from aji sashimi and fried aji bones, Anthony also enjoyed fried tuna collar. Kihachi closed in 2017, along with the retirement of Chef Kimura.

DISH – Pizza with Corn

WHAT IS IT?

Corn is typically found on cheery summer pizzas. The corn adds texture and flavor to the typical pizza. This improvisation is typically enjoyed in the US Heartland.

WHERE IS IT?

Clever Crow Pizza
59 Spruce St
Columbus, OH

NOTES – Anthony Bourdain US Heartland

Before it closed in 2012, Clever Crow was the go-to place for improvised pizzas in Columbus. It served pizzas made with pork chops, applesauce, and cashew and red pepper puree with some cayenne. Its house special featured mozzarella, smoked provolone, balsamic red onion, sweet corn and homemade pork sausage. It also offered rillettes pizza with pork loin rillettes, pickled corn salsa, and chipotle and adovo sauce.

DISH – Grilled Fish

WHAT IS IT?

Red snappers are popular fishes for grilling. They are often grilled whole over oak.

WHERE IS IT?

Perla’s
1400 S Congress Ave
Austin, TX

NOTES – Anthony Bourdain US Heartland

Perla’s is known to serve fresh seafood, especially fish and oysters, in Austin, Texas. Here, Anthony Bourdain enjoyed cold oysters with fresh horseradish and lemon. He also sampled grilled red snapper and triggerfish. He also enjoyed a dish of octopus braised in its own juices, which was then sliced and grilled, served with fried potatoes and aioli.

DISH – Gourmet Doughnuts

WHAT IS IT?       

Many people are familiar with the straightforward pleasure they can get from doughnuts, may they be simply glazed or frosted. Gourmet doughnuts are the product of improvising these familiar treats. Anything can be added to the simple doughnut to transform it into the “gourmet” kind. Gourmet doughnuts are typically topped with fruit chunks. Some take it a notch higher with chicken strips and bacon.

READ MORE: WHAT TO DO IN MARTINIQUE: GET A TASTE OF FRANCE IN PARADISE

WHERE IS IT?

Gourdough’s Big. Fat. Donuts.
1503 S 1st St
Austin, TX

NOTES – Anthony Bourdain US Heartland

Gourdough’s serves treats like doughnuts topped with fried chicken strip and honey butter. They also have doughnuts topped with Canadian bacon, cream cheese and jalapeno jelly. Customers can also make their own gourmet doughnuts at Gourdough’s.

DISH – Pork Belly Sliders

WHAT IS IT?

Sliders are steam grilled sandwiches. The term slider is primarily used to refer to small hamburgers. As the name suggests, pork belly sliders refer to pork belly strips sandwiched between slider buns.

WHERE IS IT?

Odd Duck Farm to Trailer
1201 S Lamar Blvd
Austin, TX

NOTES – Anthony Bourdain US Heartland

Odd Duck was well-known for its pork belly sliders before it bade farewell to its trailer location in 2011. Its slow-roasted, coffee-rubbed pork belly slider was served with pickled red onions. It also served other restaurant fare dishes, like grilled quail with goat cheese and pickled beets. Moreover, it likewise had rather unusual specialties, like roasted Brussels sprouts with butter, capers, lemon juice and rabbit belly.

DISH – Asian Fusion Sticky Buns

WHAT IS IT?

Sticky buns that are a product of the Asian fusion culinary tradition typically feature steamed buns with atypical fillings. For example, steamed buns are used instead of the typical hotdog buns to sandwich sausages.

WHERE IS IT?

East Side King
1618 E 6th St
Austin, TX

NOTES – Anthony Bourdain US Heartland

East Side King is an Asian Fusion restaurant that serves sticky buns with a twist. Here, Anthony Bourdain sampled their beef tongue sticky bun with peanut curry, basil, mint, cilantro, and chili peppers in sweet chili fish sauce. He also tried East Side King’s deep fried sausage in sticky buns.

DISH – New American Cuisine

WHAT IS IT?

New American cuisine refers to modernized culinary traditions observed in upscale, fine dining restaurants all over the US. Generally, it takes a lot of French and Nouvelle influences but has come to include elements from other cuisines.

WHERE IS IT?

Mizuna
225 E 7th Ave
Denver, CO

NOTES – Anthony Bourdain US Heartland

Mizuna primarily serves New American dishes heavily influenced by French cuisine. While at Mizuna, Anthony Bourdain sampled their foie gras with squash soup, foie mousse, and foie gras torchon. He also enjoyed a dish of roasted squab and Brussels sprouts blanched in red wine, served with burgundy black truffle vinaigrette. And to punctuate his surprise with the changes in the Denver fine dining scene, he was offered a cassolette of lamb, liverwurst and blood sausages with baby lamb, braised shin, sweetbreads and chanterelle mushrooms.

DISH – Gourmet Sausage

WHAT IS IT?

In the past, gourmet sausage referred to sausages made with a small amount of lean meat. Recently, gourmet sausage is being used to refer to specialty sausages. These specialty sausages are made with meat and other ingredients beyond the usual beef, pork or chicken. Examples include kosher sausage, Alaskan reindeer sausage, and German bratwurst.

WHERE IS IT?

Biker Jim’s Gourmet Dogs
2148 Larimer St
Denver, CO

NOTES – Anthony Bourdain US Heartland

Biker Jim’s offers distinctive hotdogs. Here, Anthony Bourdain sampled an elk hotdog, a wild board hotdog, an Alaskan reindeer sausage, and a rattlesnake sausage. Definitely one of the things to do in Denver CO!

DISH – Wisconsin Beer Cheese Soup – Anthony Bourdain US Heartland

WHAT IS IT?

The Wisconsin beer cheese soup is a variation of the roux-based beer soup. The Wisconsin version makes use of local Wisconsin beer and Wisconsin cheese.

WHERE IS IT?

Bacchus – A Bartolotta Restaurant
925 E Wells St
Milwaukee, WI

NOTES – Anthony Bourdain US Heartland

At Bacchus, Anthony Bourdain was treated to a bowl of Wisconsin beer cheese soup topped with maple-glazed pork belly. He was also offered a crispy egg mollet with maharaja curry potato salad, crème fraîche and caviar. He likewise enjoyed a dish of foie gras with French toast, and Door County cherries steeped in wine. Moreover, he sampled some braised bone marrow with sweetbread braised in red wine and fresh black truffles. His meal was topped off with a platter of Gouda and Wisconsin cheeses.

DISH – New American Tasting Dishes – Anthony Bourdain US Heartland

WHAT IS IT?

A tasting dish is a small portion of the entire dish, enough to give the diner an idea of what the dish tastes like. Typically, fine dining restaurants offer multi-course tasting menus with 3 to 5 dishes. A New American tasting menu offers a glimpse of the New American cuisine through petite dishes.

WHERE IS IT?

Piccolo
4300 Bryant Ave S
Minneapolis, MN

NOTES – Anthony Bourdain US Heartland

Before closing in 2017, Piccolo was known for its rotating tasting menu. While at Piccolo, Anthony Bourdain sampled their 5-course tasting menu. He had parmesan agnolotti with scrambled duck eggs and pickled pig’s feet as a starter. He then had rabbit summer sausage with smoked celery, ramps and mustard. He also tried their tripe ragù, with kale, fried polenta and toasted pine nuts, as well as marinated lamb belly and lamb liver with homemade pine cone syrup, breakfast radishes and rhubarb. For dessert, Anthony was served homemade panna cotta with rhubarb.

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