%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
European Inspired
Best New Restaurant - S1 - E6
Two restaurants serving European fare tangle in a food fight. Included: a married couple's French-inspired bistro in California.
Best New Restaurant: Season 1 - 11 Episode s
1x1 - Italian Cuisine
January 21, 2015
Two delectable new restaurants serving Italian cuisine face off in three daunting challenges. Doma in Beverly Hills features Italian food with a global twist while the team at Dolce Italian in South Beach is dedicated to serving authentic Italian dishes. Service is the key to success in this episode where Doma's veteran waiter Igor puts on a show at every meal and Dolce's general manager Dean has hospitality in his genes.
1x2 - Shared Plates
January 28, 2015
Two innovative restaurants making waves with their shared plates concepts face off. Miami's The Federal is run by a powerhouse couple who put their life savings into the restaurant. In Austin, Swift's Attic is the creative brainchild of an experienced culinary dream team.
1x3 - New Service Concepts
February 4, 2015
Two restaurants specializing in unique service models face off. The Church Key in Los Angeles entertains diners with its dim sum and drink carts, while Restaurant Jezebel in Austin promises customized menus for its diners. Will the restaurants live up to their creative concepts?
1x4 - Operated by Couples
February 11, 2015
R House in Miami features globally inspired cuisine. Barlata Tapas Bar specializes in authentic Spanish cuisine to Austin.
1x5 - Battle of the Burger
February 18, 2015
Two restaurants nationally known for their amazing burgers face off. Porter Ale House in Austin has curated one of the best beer menus in the state.Tongue & Cheek in Miami has become famous for its delicious dishes and craft cocktails.
1x6 - European Inspired
February 25, 2015
Two restaurants serving European fare tangle in a food fight. Included: a married couple's French-inspired bistro in California.
1x7 - Fast Casual Dining
March 4, 2015
Two restaurants specializing in high-end cuisine in a casual atmosphere battle it out. Morgan's BBQ was created by two longtime friends and serves up authentic Texas barbecue in the heart of Brooklyn. Miami trendsetter Buns & Buns is winning fans over with globally-inspired, high-quality ingredients, dishes and specialty breads. Seasoning proves to be a challenge at both restaurants as they push out fancy yet fast food.
1x8 - Seasonal Menus
March 11, 2015
Two restaurants with intimate dining rooms, seasonal menus and a passion for nose-to-tail cooking face off. The Pines from Brooklyn, New York is run by a young crew with serious chops. Across the country in Pasadena, California, a veteran chef is drawing diners with his seasonal Italian menu.
1x9 - Semifinal Round 1
March 18, 2015
Four winning restaurants return to compete in the semifinals, but they are in for a twist when they find out the semifinal round in reality started weeks ago when secret diners were sent to investigate all of the restaurants. It is sudden death as two restaurants are eliminated from the competition on the spot while the remaining two are tasked to create pop-up restaurants representing the next evolution of their concepts in 24 hours.
1x10 - Semifinal Round 2
March 25, 2015
In the second semifinal round, the remaining four winning restaurants arrive to discover the competition has already commenced as a new group of secret diners visited all of the restaurants. In a second round of immediate elimination, two restaurants are sent home from the competition on the spot while the remaining two are given 24 hours to create pop-up restaurants representing the next evolution of their concepts.
1x11 - Finale
April 1, 2015
The competition to find the Best New Restaurant comes to a head as the last two restaurants standing face off. Each visits their competition to experience a dinner service and see what tricks the other is bringing to the table. Back in New York, both establishments do battle at Tom Colicchio's restaurant River Park and serve their best 4 course meals to a room packed full of VIP diners. In the end, one restaurant will win ,000, an editorial feature in Bon Appétit, a featured spot at America's number one global food festival, Vegas Uncork'd by Bon Appétit 2015, and the title of Best New Restaurant.