GQ USA – May 2017

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All We Do Is Win, Win, Win...

> Or at least we get nominated, nominated, nominated. In 2016

our magazines, website, and videos looked amazing, and the industry

noticed. GQ and GQ Style were medal finalists in 15 categories

of the Society of Publication Designers awards. We tried to read them

off in one breath and almost died.

Best New Restaurants by the Numbers

G Q

H Q

> The latest news

from the monthly,

the daily, and

the all-the-time-ly

world of GQ

> This winter Brett Martin plunged his fondue fork into America’s

melting pot for “The Perfect Night Out: GQ’s Best New Restaurants

2017” (immigrant-chefs-only edition). Il a mangé! ¡Comió! Han åt!

He ate. A lot. And so we caught up with him about that immigration-

loving stomach of his.

1 What was your favorite food

when you were 4 years old?

My mother says, “You ate

everything.” So, larks’ tongues

flambéed in Cognac.

2 What would your favorite

food be if you were 4 years old

in 2017?

Judging by my daughter, frozen

fish sticks. Only frozen fish sticks.

3 What food do you hate

that everyone else loves?

Burritos and tater tots.

Brett Martin’s

State of the Uni-on

4 What food do you love

that everyone else hates?

Shrimp parmigiana.

5 What dish can’t you resist

when you see it on a menu?

Lamb ribs.

6 What’s the new uni?

I still like the old one.

7 What would your celebrity-

chef name be?

Do celebrity chefs get names?

Mine would be MC Uni.

In Ta≠y Brodesser-Akner’s profile of Tom Hiddleston in

our March issue, she gave the people what they wanted:

details about Hiddleston’s split with Taylor Swift—and

a really luscious description of his signature Bolognese.

Instructions, to be read

aloud in a suave British

accent: You kind of braise

everything—onions until

they’re soft, mincemeat

until it’s browned. Boil off

some of the tomato juice,

boil off some of the alcohol

in the wine. Once it’s

all sort of stewing, stick it

in the oven at about

180 degrees [Celsius].

INGREDIENTS

1 “big, generous knob”

of butter

A little bacon

Chopped carrots

Chopped celery

Chopped onions

Mince (ground beef)

1 tin of tomatoes

Bit of red wine

Bit of milk

Healthy garnish

TOM HIDDLESTON’S NOW

WORLD-FAMOUS BOLOGNESE

GQ

• Brand of the Year


• Best Section Design, Single Issue:
  “The Punch List: How to Watch
  the NBA Now” (March)


• Best Section Design, Multiple
  Issues: GQ Intelligence
  (May, August, November)


• Best Service Feature Design:
  “Good Head” (April)


• Best Entertainment Spread Design:
  “Sellout Nation!” (September)


• Best Feature Story Design:
  “Sellout Nation!” (September);
  “Men of the Year 2016” (December)


• Best Fashion Feature Design:
  “J. R. Smith Is Always Open”
  (January)
  
  
  • Best Still-Life Photography:
    “The Resurrection Zoo”
    (November)
  
  
  • Best Digital-App Issue:
    The Style Bible (April)
  
  
  • App of the Year
  
  
  • App Feature Story:
    “Becks-iest Man Alive” (April)
  
  
  • Best Photo Illustration:
    “Avatars Anonymous” (March)
  
  
  • Video of the Year + Best Feature
    Documentary: “Inside
    the Real-Life Database of
    America’s Firearms” (August)
  
  
  
  

GQ Style

• Best Photography Feature:
  “Pharoah Sanders” (Holiday)

Give me

your tacos, your

paella, your

hummus!

72

21 seven

17

150

RESTAURANTS VISITED

CUISINES SAMPLED

CITIES VISITED

MANHATTANS IMBIBED

POUNDS GAINED

One of

many!

20 GQ.COM MAY 2017

PHOTOGRAPHS, FROM LEFT: BARRY KING/GETTY IMAGES; GETTY IMAGES. ILLUSTRATION: ALEXANDRA COMPAIN-TISSIER.