The Unlikely Story of America’s Best New Restaurant | Bon Appétit

Share
Embed
  • 
    Loading...
  • Published on:  8/14/2018
  • How did Oklahoma City's Nonesuch, a 22-seat tasting-menu spot from three chefs whom no one has ever heard of, in a city that no national critic has ever paid attention to, become America's best new restaurant?




    Read the full story here: https://bonappetit.com/story/nonesuch

    Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn

    ABOUT BON APPÉTIT
    Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.

    The Unlikely Story of America’s Best New Restaurant | Bon Appétit
  •                                            
Loading...

Comment

Loading...
Next videos
Autoplay
Carla Makes Life-Changingly Good Cream Puffs | From the Test Kitchen | Bon Appétit7:24Carla Makes Life-Changingly Good Cream Puffs | From the Test Kitchen | Bon Appétit
Carla Makes Life-Changingly Good Cream Puffs | From the Test Kitchen | Bon AppétitBon Appétit
Momofuku Milk Bar’s Secret to Amazing Birthday Cake | Sweet Spots | Bon Appetit6:22Momofuku Milk Bar’s Secret to Amazing Birthday Cake | Sweet Spots | Bon Appetit
Momofuku Milk Bar’s Secret to Amazing Birthday Cake | Sweet Spots | Bon AppetitBon Appétit
Pro Chefs Make Their Favorite Coffee | Test Kitchen Talks @ Home | Bon Appétit24:03Pro Chefs Make Their Favorite Coffee | Test Kitchen Talks @ Home | Bon Appétit
Pro Chefs Make Their Favorite Coffee | Test Kitchen Talks @ Home | Bon AppétitBon Appétit
Brad Makes Fermented Garlic Honey | It's Alive | Bon Appétit5:07Brad Makes Fermented Garlic Honey | It's Alive | Bon Appétit
Brad Makes Fermented Garlic Honey | It's Alive | Bon AppétitBon Appétit
$260 vs $17 Pork Chop Dinner: Pro Chef & Home Cook Swap Ingredients | Epicurious23:47$260 vs $17 Pork Chop Dinner: Pro Chef & Home Cook Swap Ingredients | Epicurious
$260 vs $17 Pork Chop Dinner: Pro Chef & Home Cook Swap Ingredients | EpicuriousEpicurious
Chris Makes Kombu Cured Salmon | From the Test Kitchen | Bon Appétit5:50Chris Makes Kombu Cured Salmon | From the Test Kitchen | Bon Appétit
Chris Makes Kombu Cured Salmon | From the Test Kitchen | Bon AppétitBon Appétit
16 Philly Cheesesteaks in 12 Hours. Which Is the Best? | Bon Appétit15:2216 Philly Cheesesteaks in 12 Hours. Which Is the Best? | Bon Appétit
16 Philly Cheesesteaks in 12 Hours. Which Is the Best? | Bon AppétitBon Appétit
Molly Makes Scallops with Corn and Chorizo | From the Test Kitchen | Bon Appétit11:49Molly Makes Scallops with Corn and Chorizo | From the Test Kitchen | Bon Appétit
Molly Makes Scallops with Corn and Chorizo | From the Test Kitchen | Bon AppétitBon Appétit
How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit26:44How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit
How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon AppétitBon Appétit
Carla Makes BA Smashburgers | From the Test Kitchen | Bon Appétit9:10Carla Makes BA Smashburgers | From the Test Kitchen | Bon Appétit
Carla Makes BA Smashburgers | From the Test Kitchen | Bon AppétitBon Appétit
The Oldest Fast Food Restaurant in London's East End7:50The Oldest Fast Food Restaurant in London's East End
The Oldest Fast Food Restaurant in London's East EndMunchies
Claire Makes Brûléed Pumpkin Pie | From the Test Kitchen | Bon Appetit7:28Claire Makes Brûléed Pumpkin Pie | From the Test Kitchen | Bon Appetit
Claire Makes Brûléed Pumpkin Pie | From the Test Kitchen | Bon AppetitBon Appétit
Natalie Portman Tries to Keep Up With a Professional Chef | Back-to-Back Chef | Bon Appétit17:13Natalie Portman Tries to Keep Up With a Professional Chef | Back-to-Back Chef | Bon Appétit
Natalie Portman Tries to Keep Up With a Professional Chef | Back-to-Back Chef | Bon AppétitBon Appétit
Brad Makes a Fermented Mexican Pineapple Drink (Tepache) | It's Alive | Bon Appétit9:50Brad Makes a Fermented Mexican Pineapple Drink (Tepache) | It's Alive | Bon Appétit
Brad Makes a Fermented Mexican Pineapple Drink (Tepache) | It's Alive | Bon AppétitBon Appétit
Molly Makes Eggs Benedict for a Crowd | From the Test Kitchen | Bon Appétit5:48Molly Makes Eggs Benedict for a Crowd | From the Test Kitchen | Bon Appétit
Molly Makes Eggs Benedict for a Crowd | From the Test Kitchen | Bon AppétitBon Appétit
Claire Makes Chocolate Macaroon Cake | From the Test Kitchen | Bon Appetit6:10Claire Makes Chocolate Macaroon Cake | From the Test Kitchen | Bon Appetit
Claire Makes Chocolate Macaroon Cake | From the Test Kitchen | Bon AppetitBon Appétit
Brad Makes Perfect Corned Beef | It's Alive | Bon Appetit7:35Brad Makes Perfect Corned Beef | It's Alive | Bon Appetit
Brad Makes Perfect Corned Beef | It's Alive | Bon AppetitBon Appétit
Chris Makes Doughnuts | From the Test Kitchen | Bon Appétit14:45Chris Makes Doughnuts | From the Test Kitchen | Bon Appétit
Chris Makes Doughnuts | From the Test Kitchen | Bon AppétitBon Appétit