I went out for French food once while I was home in New York--to Saint-Georges with my little brother. I saved enjoying Mexican cuisine for Christmas Eve and the country itself. Otherwise, I just sought out pizza, sushi, my mom's cooking, and New American. Those last two are difficult to come by in Paris. Understandably so, I suppose! Especially as 'New American' isn't exactly defined.
my research in detail. For starters, I'm not going to be able to do a study of both New York and London. There simply isn't enough time. I've had to narrow my cuisine-focus as well. So, rather than limit myself to food of a particular ethnicity, I've decided to tackle the opposite. Who, what, where, why, and how is 'New American' cuisine? And what does it reveal about the changing face of America? I'm hoping my findings will be applicable elsewhere; like, say, neo-bistros.
savoring time with friends and family, I also visited multiple New American restaurants, whether they'd been notably identified by print/online publications or defined themselves as such. The fact that I "visited" them (versus "dined at") is important. An expensive menu seem to be one of the most common characteristics of New American eateries. In essence, socio-economic or class exclusion may be more prevalent than anything race-related. Other shared traits: chef celebrity and local/organic sourcing.
Maison F and Lockwood. Enjoying them with friends as great as mine is recommended. Happy weekend :).