Gold Winner The Canteen
Silver Winner Esquire Restaurant
Bronze Winner The Armview Restaurant & Lounge
“It’s the way I’ve always liked to eat chowder,” says The Canteen’s chef (and this year’s Best Chef) Renée Lavallée of her winning recipe, which she calls more of a modern chowder. That mostly means that she’s abandoned the flour, resulting in a thinner, less pasty broth that means the massive hunks of smoked haddock and Oulton’s bacon can have their proper time to shine. “I’ve been making that chowder recipe for five years and I love it. And people always come in and say, ‘Man this is the best chowder,’’ says Lavallée. “And I think that’s because it has really good ingredients.”
