The Best Thing I Ever Ate
One of the questions that I hear most often is "What's the best _blank_ that you've ever had?" As such, inspired by Food Network's The Best Thing I Ever Ate, I came up with the following list, spanning a myriad of different food categories. I do intend on keeping things current, and plan on adding and updating entries as we go along. Do let me know if there's anything I missed.
Abalone, Cooked | 25 head Kippin abalone from Iwate, 2008, potato purée, tender kale, braising jus at Benu | |
Abalone, Raw | Awabi (nigirizushi) at Go's Mart | |
Agnolotti | Duck confit agnolotti, shaved foie gras, duck consomme at Saddle Peak Lodge | |
Ajoblanco | Ajo blanco, chilled soup of almonds and garlic, grapes, king crab, pink sorrel at San Laurel | |
Akagai | Akagai sunomono at Inn Ann | |
Aloo Tikki | Aloo tikki cholle at Vik's Chaat Corner | |
Anago | Anago at Sushi Murasaki | |
Anchovy | Anchovy, celery, peanut at Benu | |
Ankimo | Ankimo Toast at Kanda | |
Antelope | Antelope tartare at Angler | |
Anticucho | Anticucho, Peruvian street style marinated beef heart skewers with cilantro & serrano chili sauce at Chifa | |
Arroz Caldo | Arroz caldo, rice porridge, fried garlic, chicharron, chile oil, ginger at Irenia | |
Artichoke | Crispy artichokes with dill & anchovy aioli at The Red Hen | |
Asparagus | Asparagus, brioche, egg yolk, yuzu, green alder at Trois Mec | |
Asparagus, White | White asparagus, porcini mushrooms, trotter, spruce, osetra caviar at Auburn | |
Avocado | Tonburi, with avocado, cucumber and mint at Eleven Madison Park | |
Avocado Toast | Destroyer avocado confit toast at Destroyer | |
Ayu | Ayu no harumaki at Kanda | |
Baba Ghanoush | Babaganoush, roasted eggplant spread, fire at Mazal | |
Baked Alaska | Baked Alaska for two, Meyer lemon, strawberries, vanilla & rum at The NoMad Mezzanine | |
Baked Beans | Baked beans at Crawfords | |
Baklava | قره كوى گللى اوغلى فستقلى باقلاوه Karaköy Güllüoğlu pistachio baklava, direct from Istanbul - the best there is! at The Green Zone | |
Banana | Banana, grilled Cavendish banana with savory dulce de leche topped with cold-smoked Kaluga caviar from The Caviar Company at Californios | |
Banana Cream Pie | Black bottom banana cream pie at Gjelina | |
Bánh Mì | Bánh mì sandwich - lemongrass chicken, patê, aioli, pickled radish & carrots, cucumbers, jalapeños, cilantro at Bé Ù | |
Barbacoa | Lamb neck barbacoa, ayocote beans, salsa cruda, herbs at Pascual | |
Barley | Barley pudding, coffee streusel, caramelized banana, Mandarin banana sorbet, puffed barley at Lukshon | |
Batata Harra | Batata harra, dusted in shawarma spices at Albi | |
Bavarois | Coconut bavarois, coffee, thai basil, peanut croquant, chicory at Test Kitchen (Jordan Kahn) | |
Beef Bourguignon | Beef Cheek Bourguignon '2014' at Le Pigeon | |
Beef Chow Fun | Chow Fun - beef at Pearl River Deli | |
Beef Heart | Grilled miso heart, king oyster mushrooms, yuzu miso vinaigrette at b.o.s. | |
Beef Liver | Veal liver, onion jam, Nebbiolo sweet & sour at Fifty Seven | |
Beef Short Rib | Whole plate short rib, smoked bone-in APL-style ribs; served with beef rice, shiso rice paper, ssamjang & condiments at Majordomo | |
Beef Tartar | Beef tartare, pickled jalapeno, parmigiano at Hinoki & the Bird | |
Beef Tongue | Yazawa cut tongue, sliced beef tongue at Yazawa | |
Beet | Bloody beets and yogurt at Minibar | |
Bento Box | Bento at Hayato | |
Bibimbap | Dolsot bibimbap at Young Dong Tofu | |
Bird's Nest | Black truffle & bird's nest thick soup at Longo Seafood | |
Biryani | Wild mushroom biriyani, cremini, shiitake, mace, apricot, served with raita at Daru | |
Biscotti | Vanilla pine nut biscotti at chi SPACCA | |
Biscuits | Butter biscuits & condiments at The Hart and The Hunter | |
Black Beans | Black bean crème, frijoles moros soup, compressed apple, calvados, tropical mint at Playa | |
Black Cod | Black cod 은대구, doenjang, shishito relish, clam foam at Jungsik | |
Black-Eyed Peas | Black eye pea fritters, herb dipping sauce at Alta Adams | |
Black Pepper Beef | Stir-fried black pepper beef, with Merlot at Hakkasan | |
Black Sea Bass | The power of lemon and olive oil, Atlantic black sea bass at IO by Playground | |
Blood Sausage | Sangrecita, morcilla crostini, fried egg, jalapeno salsa at Mo-Chica | |
Bo La Lot | Grilled beef wrapped in sesame leaves at Starry Kitchen Nights at Tiara Cafe | |
Bone Marrow | Grilled bone marrow at The Spice Table | |
Boudin Noir | Our boudin noir and toasted buckwheat at David Kinch at Rustic Canyon | |
Brain | Calf's brain and scrambled egg with shaved white truffles at Per Se | |
Branzino | Loup de mer, sungold tomatoes, mole verde at Test Kitchen (Walter Manzke) | |
Bread Pudding | Rhubarb & strawberry bread pudding, for two at Bouchon | |
Brioche | Brioche, Rodolphe Le Meunier butter at Manzke | |
Brisket | Beef brisket alla Genovese, onions, ozette potatoes, parsley at Sotto | |
Broccoli | Cashew cheese, broccoli at Wolvesmouth Underground Dinner | |
Broccoli, Chinese | Pad pak kanaa, Chinese broccoli sautéed w/ garlic & chile at Night + Market | |
Bulgogi | Gwang Yang bulgogi - Gangnam style at Gwang Yang | |
Burrata | Pugliese burrata, Wellfleet oyster, Beluga caviar, cippolini onions at Masseria | |
Butter | Foie gras butter at Hatchi at Breadbar (Walter Manzke) | |
Butternut Squash | Tranche of roasted butternut squash, wheat berries, preserved blueberries, pumpkin seeds at Le Comptoir | |
Butterscotch | Macallan butterscotch, winter squash cake, toasted milk ice cream, malt at XIV | |
Burger, Slider | Le burger, au foie gras et aux poivrons verjutés (beef and foie gras burger with caramelized bell peppers) at L'Atelier de Joël Robuchon | |
Cabbage Salad | Red cabbage, chopped red cabbage, peanut, lime, herbs & dukkah at The Exchange | |
Caesar Salad | 'Caesar', Pacific sardine, celtuce, egg yolk, Parmigiano, sourdough at Taco Maria | |
Camembert | Camembert | coing, camembert croquette, persimmon, quince purée, cherry vinegar, mâche at The Royce | |
Cannoli | Cannoli at Test Kitchen (Zach Pollack, Steve Samson) | |
Caprese Salad | Cali-prese with 18 hour tomatoes, honey vinegar & basil at Leopardo | |
Caramel | Caramel, V.S.O.P. cognac mousse, almond cake & crumble, caramel cream & ice cream at Knife Pleat | |
Carbonara | Linguine alla carbonara, pancetta, eggs, black pepper and Grana Padano at Osteria Mamma | |
Carrot | Carrot tartare, with rye, mustard and horseradish at Eleven Madison Park | |
Carrot Cake | Carrot cake, carrot sorbet, yuzu curd, cream cheese snow at The Dining Room | |
Cassava | Crisp yucca at The Gadarene Swine | |
Cassoulet | Cassoulet, Tarbais beans braised for 7 hours, duck confit, lamb neck, confit pork belly, Toulouse sausage, garlic saucisson, aromates at LQ Foodings at Vertical Wine Bistro | |
Catfish | Cha Ca "La Vong", catfish marinated in turmeric and sour rice, fried in turmeric oil with scallions and dill, served on rice vermicelli with peanuts, mint, cilantro and mam nem at Pok Pok | |
Cauliflower | Fried cauliflower, tahini, white anchovy, wild rice, lemon at Animal | |
Causa | Causa rellena, stuffed crispy causa, morcilla, rocoto aioli at Test Kitchen (Ricardo Zarate) | |
Cavatelli | Ricotta cavatelli with yogurt, nori, pecorino, mushroom dashi and sesame at P.Y.T. | |
Caviar (Dessert) | Truffle rice ice cream, yubu caramel, chili crisp, caviar, fried kombu at Joomak Banjum | |
Celeriac | Celery root, tortelloni with black truffle & Parmesan at The NoMad Mezzanine | |
Celery | "Ants on a log" celery salad, marinated raisins, Bayley Hazen blue cheese, peanuts at Catch & Release | |
Century Egg | Thousand-year-old quail egg, potage, ginger at Benu | |
Ceviche | Ceviche crocante, halibut, leche de tigre, crispy calamari at Picca | |
Chawanmushi | Chawanmushi at Urasawa | |
Chayote | Chayote salad, sunflower seeds, guajillo oil, Asian pears at Pascual | |
Chicken Cartilage, Fried | "Yagen karaage", deep fried chicken cartilage at Izakaya Tonchinkan | |
Chicken Cartilage, Grilled | Hizanankotsu at Kono | |
Chicken Feet | Chicken feet in black bean sauce & peanut at King Hua | |
Chicken Gizzard | Deep fried gizzard with garlic soy sauce flavor at Yakitoriya | |
Chicken Heart | Tokujo hatsu / special heart at Kokekokko | |
Chicken Liver | Chicken liver parfait, spring garlic, pain perdu, pickled onions at Maude | |
Chicken Liver, Yakitori | Chigimo at Toriki | |
Chicken Oyster | Jidori oyster, a tribute to Uncle Lou at IO by Playground | |
Chicken, Roasted | Whole roasted black chicken, with piquillo pepper purée, fried chicken, stuffing at Sona | |
Chicken Salad | Chinesca chicken salad cone, pulled roast chicken, toasted almonds, ginger, pac choi, napa cabbage, rice vinegar-chile dressing at Playa | |
Chicken Sandwich | Fried chicken sandwich, spicy B&B pickle slaw, rooster aioli at Son of a Gun | |
Chicken Soup | Cantonese chicken soup, cellophane noodles, petite bok choy, 63° egg at Lukshon | |
Chicken and Waffles | Wood & Vine fried chicken & waffles, house-made waffle, maple roasted squash at Wood & Vine | |
Chicken Wings | Tebayaki at Toriki | |
Chickpeas | Slow cooked chickpeas a la Catalan, sauce romesco, coriander at Ubuntu | |
Chicory | Chicory chocolate cake, sesame brittle, Thai chili caramel, chocolate pudding, sesame ice cream at Lukshon | |
Chilaquiles | Chilaquiles con pipián verde at Las Molenderas | |
Chile Relleno | Chile relleno, poblano, potato, kale, lemon, soubise at Broken Spanish | |
Chili Fries | Chili-cheese fries with onions at Volcano Burgers | |
Chips & Salsa | Chips and salsa at Bizarra Capital | |
Chow Mein | Hakka noodle with mushrooms and Chinese chive at Hakkasan | |
Choy Sum | Yu Choy, yu choy, minced pork, shiitake, preserved radish, water chestnut at Needle | |
Churros | Chu-don't-know-mang, pound cake cinnamon churros, with malted chocolate milk and vanilla ice cream at A-Frame | |
Chutoro | Shimofuri at Kiyota | |
Clam | Humitas, Baja surf clam, red bell pepper, queso ranchero, fresno chiles, chives, lime pesto at Playa | |
Clam Chowder | Clam chowder, with green curry, lemongrass, pancetta, coconut milk, and toasted sourdough at A-Frame | |
Claypot Rice | 和牛煲仔飯 Wagyu clay pot rice at Wagyu House by The X Pot | |
Coconut | Charleston coconut cake at The Hart and The Hunter | |
Coffee | Los Naranjos, Handsome Coffee Roasters at Le Comptoir at Tiara Cafe | |
Coffee Cake | Coffee cake & butterscotch, shattered meringue, brown butter, smoked salt, cinnamon ice cream at Ox & Son | |
Compressed Fruit | Compressed Asian pear, herbs, burnt orange, cinnamon at Amalur Project | |
Congee | Westlake rice porridge, hangar steak, rock shrimp, soy-cured Egg, cilantro at Mission Chinese Food | |
Consommé | Oxtail consommé, mushroom royal, black truffles at Test Kitchen (Alain Giraud) | |
Coq au Vin | Coq au vin, braised organic chicken, market vegetables, thyme roasted potatoes, Burgundy jus at La Poubelle Bistro | |
Corn | Sweet corn, custard, frozen uni powder, rambutan, lemongrass, chervil, young ginger at Red Medicine | |
Corn Chowder | Chipotle corn at Knuckle & Claw | |
Corn, Street | Street corn, cool ranch "foritos", cotija cheese at ink. | |
Corn Dog | Corn pups, two short dogs, Anson Mills corn batter, mustard at Short Order | |
Cornbread | Cornbread & caviar at Birdsong | |
Corned Beef | Corned beef, appenzeller churro, red onion, pastrami syrup at ink. | |
Cotton Candy | Peking dumpling at Saam at The Bazaar | |
Couscous | Couscous, supported by a rotating cast of roasted vegetables & garbanzo at Mazal | |
Crab | Kani miso korayaki at Urasawa | |
Crab Roll | Roll w/ yuzu koshu Kewpie at Playground | |
Crab Cakes | Jumbo lump crab cakes, with Pommery mustard sauce and coleslaw at Gulfstream | |
Crème Brûlée | Crème brulee, strawberry at Test Kitchen (Walter Manzke) | |
Crepe | Hoi Thawt, crispy broken crepe with steamed fresh mussels, eggs, garlic, chives and bean sprouts, served with Shark Sri Racha sauce at Pok Pok | |
Crudites | Crudite, urchin bottarga and seaweed at Alma Pop-Up | |
Cucumber | Persian Cucumbers, from Rutiz Farm with Persian mulberries, Ora king salmon crackling, scallion, mint at Fifty Seven | |
Curry, Japanese | Pork cutlet curry, crispy fried kurobuta pork loin at Fat Spoon | |
Cuttlefish | Sepia, samphire, potato, ink, lime at Rogue 24 | |
Daikon | Root broth, braised wakame, smoked mussels, shrimp at Birdsong | |
Deviled Eggs | 3 devil eggs, porky, chive, truffle at Test Kitchen (Shelley Cooper) | |
Dorade | Dorade royal "au plat", fennel, zucchini, eggplant, "Riviera jus" at Patina | |
Dosa | Masala dosa at Annapurna Cuisine | |
Doughnut | Buttermilk toasted coconut doughnut, mascarpone ice cream at Grace | |
Dover Sole | Dover sole | endive, dover sole à la poêle, crunchy endive bergamot lemon, cauliflower mushroom charred truffled leeks at The Royce | |
Duck Breast | Duck, pumpkin, banana, Thai aromatics at Vespertine | |
Duck Confit | Pato tamarindo, duck leg confit, estilo zapoteco at Zozo | |
Duck Skewer | Duck skewer, dry-aged Mary's free range duck breast, leek, 8 spice at Needle | |
Dumplings, Non-Traditional | Chinese spring chive crystal dumplings, Alaskan king crab, shrimp, Kurobuta pork at WP24 | |
Dungeness Crab | Kani owan at Hayato | |
Egg Salad | Ruskie, egg salad, pickles, Kaiser roll at Wexler's Deli | |
Egg, Steamed | Norwegian king crab, gyeran jjim, anchovy at Bōm | |
Eggnog | Wheygg nog, Famille Migneron whey eau de vie, 1998 Henriques & Henriques single harvest madeira, whole egg, cream at Oiji Mi | |
Eggplant | Eggplant served with mountain pepper at Noma | |
Empanada | Empanadas, dry aged ground beef, green onion, smoked paprika, brazilian hot vinegar at Dama | |
Enchiladas | Mom's green enchiladas, chicken, tomatillo, Monterey Jack at Bar Amá | |
Endive | Endive salad, apples, blue cheese, mustard vinaigrette at The Tasting Kitchen | |
Engawa | Engawa kobujime at Q | |
Enoki | Inua, Tokyo, enoki mushroom nasturtium taco at Cheat Codes 2 at Playground 2.0 | |
Époisses de Bourgogne | Epoisse, sunchoke, seeds & flowers at Auburn | |
Falafel | Green falafel, tahini, beet zhoug, amba, hearts on fire, dill at Saffy's | |
Fattoush | Stone fruit fattoush, salted cucumber + harissa vinaigrette + smoked feta at Albi | |
Fennel | A nice salad, fennel, persimmon, celery, chorizo at Test Kitchen (Chicks with Knives) | |
Fish, Grilled | Yaki nodoguro at Hayato | |
Fish and Chips | Fish & Chips at The Parish | |
Flatbread Sandwich | The bäco at Lazy Ox Canteen | |
Flauta | Fish flauta, daily catch flauta with coleslaw and cilantro, served with crema, queso and avocado salsa at Ditroit | |
Fluke | Fluke, peas, umeboshi, lime at Trois Mec | |
Foie Gras, Cold | Moulard duck "foie gras terrine", Tokyo turnips, pickled ramps, black truffles, garden mâche and toasted brioche at The French Laundry | |
Foie Gras, Hot | Foie-gras "en papillotte" and radish bouillon (« radis-foie ») at Guy Savoy | |
French Dip | French dip eclair at Belcampo Meat Co. | |
French Onion Soup | Soupe à l'oignon, French onion soup, bone marrow, raclette, chopped parsley at Church & State | |
Fried Chicken | Marinated fried chicken in duck fat brown butter potato salad at LudoBites 2.0 at Breadbar | |
Fried Green Tomato | Fried green tomato, tabasco aioli at Wolvesmouth Underground Dinner | |
Fried Oyster | Fried oyster, kimchi ranch dressing, Asian pear mignonette, sea spinach at Allumette | |
Fried Rice | Kimchi fried rice, pineapple fermented kimchi, Amira basmati rice, 63°C sous vide egg, gremolata, pineapple jalapeño salsa, purple potato chip, roasted seaweed, toasted buckwheat & quinoa, and micro greens + slab bacon at Baroo | |
Frog | La grenouille, la cuisse en fritot à la purée aillée eu au coulis de persil (crispy frog leg, garlic and parsley coulis) at Joël Robuchon | |
Funnel Cake | Foie gras, funnel cake, strawberry, fennel, balsamic at Otium | |
Galbi | Wagyu galbi, Périgord truffle, smoked trout roe, mukeunji at Bōm | |
Galbi, LA | LA galbi, grilled soy-marinated short rib, served with white rice + 3 daily banchan at Shiku | |
Gargouillou | Into the vegetable garden...their natural juices at Manresa | |
Garlic Noodles | Now "mo' garlicky!"+ w/ fresh noodles.. garlic noodles at Starry Kitchen x Grand Star | |
Gazpacho | Watermelon gazpacho, Japanese octopus, Pedro Ximenez at Patina | |
Geoduck | Live geoduck clam, yuzu koshu at IO by Playground | |
Gnocchi | California Morels, gnocchi, asparagus & pea coulis at Kass | |
Gnudi | Gnudi, ricotta dumpling, artichoke, summer squash, Swarnadwipa at Jeune et Jolie | |
Goat | Goat roti, curried goat, crispy potatoes, dahl puri roti at Kith and Kin | |
Goat Liver | Goat liver mousse, crumpets, biscuit crackers, pickle relish, marmalade mostarda at Girl & the Goat | |
Golden Eye Snapper | Pescado, alfonsino fish taco brushed with a chile negro paste on a Hickory King masa tortilla with demi sec tomatoes, currant tomatoes from Tucker Taylor, and chile de árbol salsa at Californios | |
Gopchang | Dae-chang (beef intestine) over rice, soy glazed marinated intestines, tomatillo salsa, egg yolk, side of wasabi at Tokki | |
Grasshopper | Grasshopper at Bolita | |
Grilled Cheese | Grilled cheese, Valdeon, Cowgirl Creamery Mt. Tam, sharp cheddar, truffle at Barmini | |
Grouper | Pan seared grouper cheeks, tomato water, turnips, cucumber, limas, mustard greens at Birch & Barley | |
Guacamole | Guacamole (prepared tableside) at Oyamel | |
Gulab Jamun | Gulab jamun, pistachio, warm with cardamom gelato at Daru | |
Haam Sui Gaau | Glutinous dumpling with diced pork at Koi Palace | |
Hainanese Chicken Rice | Hainan chicken plate, white poulet chicken served with garlic rice and pickled cucumber, comes with house-made ginger scallion sauce, hot sauce, and soy sauce at Pearl River Deli | |
Halibut, Raw | Hirame no otsukuri at Kanda | |
Hamachi | Hamachi, Vietnamese style at LudoBites 6.0 at Max | |
Hamo | Conger pike, Aichi • sudachi, Tokushima at Narisawa | |
Har Gow | Steamed shrimp dumpling topped with XO sauce at Koi Palace | |
Haricot Vert (Green Beans) | Blistering Blue Lake green beans, Thai basil, chili sauce, crispy pork at MB Post | |
Hazelnut | Hazelnut milk, frosted celeriac, Tennessee whiskey, wood ice cream at XIV | |
Head Cheese | Pig's head with lentil hozön and bönji at Benu | |
Heart of Palm | Hearts of palm, curry ssamjang, gim, lovage (야자수줄기, 커리쌈장, 김소스, 라비지오일) at Jeong Kwan × Baroo Collaboration Dinner | |
Heirloom Tomato Salad | Heirloom tomato salad, Santa Barbara sea urchin, soy caramel at Patina | |
Herring | Salade d'hargens, smoked herring, fingerling potato salad at Church & State | |
Hokkigai | Stone, surf clam at Nihonryori Ryugin | |
Honey Walnut Shrimp | Walnut shrimp at Little Fatty | |
Honeydew | Dessert (honeydew from Shizuoka) at Imahan | |
Horchata | "Dirty" Horchata, long grain brown rice, pecans, Chinese cinnamon, evaporated milk at PettyCash Taqueria | |
Hosomaki | Kohada no Hosomaki at Q | |
Hot Pot | 日本A5 和牛拼盤 Japanese Miyazaki A5 combo at Wagyu House by The X Pot | |
Hot Wings | Chicken wings, Zach's Red Hot, gorgonzola dip at Cosa Buona | |
Hummus | Duck 'nduja hummus, creamy garbanzo beans, Jerusalem mix spice, herbs, pita at Bavel | |
Ice Cream Sandwich | Ice cream sandwich, enjoyed in ghettos throughout Bangkok, coconut ice cream, sweet sticky rice, condensed & evaporated milk, toasted mung beans on a sweet roll at Night + Market | |
Ice Cream Sandwich (Traditional) | Ice cream sandwich at Barmini | |
Ika Sushi | Shin-ika at Kabuto | |
Jellyfish | Jellyfish at Yamakase | |
Jeonbokjuk | Jook + abalone at Jua | |
Jicama | Jicama: an unexpected hero, fish sauce, palm sugar, crispy shallots, lime, serrano aioli at IO by Playground | |
John Dory | John Dory fillet, poached in Malabar black pepper-citrus butter, cannelloni beans, marin velouté, crunchy sauce at Twist by Pierre Gagnaire | |
Juk | 송이 버섯 오리죽 (pine mushroom porridge, duck confit, Koshihikari rice) at Ssal | |
Julep | Julep, 2002 Paul Anheuser riesling, Tequila Ocho reposado, Avua Amburana cachaca and Amaro Nonino swizzled on crushed ice with coral cot, black vinegar, almond and ume at Kato | |
Kabocha Squash | Le Kabocha, en symphonie soyeuse au foie gras et gingembre (delicate kabocha pumpkin veloute on foie gras custard with ginger) at Joël Robuchon | |
Kakigori | Kakigori, jasmine, oishii strawberry, amazake at Jônt | |
Kale | Sautéed kale, broccoli leaf, garlic & chili at The Gorbals | |
Kamatoro | Kama toro / tuna collar at Urasawa | |
Karaage | Awabi "karaage" at Urasawa | |
Karei | Mako karei usuzukuri at Kogane | |
Kasugo Dai | Kasugo dai (baby snapper, Hyogo) at Kogane | |
Kati Roll | Kathi roll - lamb, India's street favorite wrap, egg laced paratha with lamb at Miirch Social | |
Katsuo | Yaki katsuo at Kioicho Mitani | |
Kawahagi | 皮剥ぎ / kawahagi at Sushi I-Naba | |
Kebab | Chicken tawook shishkatori, savory Mideast-seasoned shish kabobs served in traditional Japanese yakitori style at Bowery Bungalow | |
Kegani | Grace of ocean delicacy in 2 plates at Nihonryori Ryugin | |
King Crab | King crab legs, Tabasco butter at Son of a Gun | |
King Oyster Mushroom | King oyster mushroom with truffle at Noma | |
Kingfish | Pacific kingfish, grilled pineapple, horseradish cream, longaniza oil, toasted seeds, asin tibuok at Meteora | |
Kinilaw | Kinilaw, hamachi, watermelon radish, nori at Hiraya | |
Kinki | 焼物 キンキ 蓮根 (charcoal grilled Hokkaido kinki, lotus root) at Hayato | |
Kohada | Kohada at Q | |
Kuro Dai | Kurodai crudo, local black bass, daikon-garlic sauce, French breakfast radish, tempura shiso at Himitsu | |
Lamb | Lamb, rack, raw-cooked vegetables, jalapeno-cumin sauce at Citronelle | |
Lamb Tartar | Lamb tartare Bar Restaurant at Bar Restaurant | |
Langoustine | La langoustine, truffée et cuite en ravioli avec un émincé de chou étuvé (truffled langoustine ravioli with stewed cabbage) at Joël Robuchon | |
Lechon | Pork belly lechon, heirloom pork from Peads & Barnetts at Lasita | |
Leek | Fire-baked leeks and Ossetra Royal caviar and fig leaf at Kadeau | |
Lemon Drop | Lemon drop, Yoigokochi yuzushu, Suntory Haku vodka and Bitter Bianco shaken on crushed ice with rice milk and lemon at Kato | |
Lentils | Lentils | white truffle, green lentils "du Puy", ragoutté, apple juice and pumpkin seeds, Piemonte shaved white truffle at The Royce | |
Lobster Roll | Lobster roll, green curry, thai basil at Hinoki & the Bird | |
Lobster, Cold | Lobster | pomegranate, slow poached lobster, coleman's farm butter lettuce, sweet onion, pomegranate hot and snow at The Royce | |
Lobster Tail | Lobster, coral bisque at Camphor | |
Lomo Saltado | Lomo saltado, filet mignon, wood grilled and sautéed with cherry tomatoes and onions served over fries at Chifa | |
Lumpia | Lumpia, hand made Filipino eggrolls, ground pork, market vegetables, garlic vin, sweet & spicy sauce at Partido | |
Macaroni & Cheese | Mac & cheese, blue, cheddar, parmesan, truffle at Gordon Ramsay Steak | |
Mackerel | Goma saba, cucumber, spring onion, nantes carrot, coriander seed, young ginger at Providence | |
Madeleine | Orange-vanilla madeleines at Mes Amis | |
Mango | Mango bavarois, sugar plums, star anise, pistachio at Patina | |
Mango Sticky Rice | Mango and sticky rice at Night + Market | |
Martini, Variation | Chef's tiki tini, Bimini coconut fat-washed gin, Martini Rossi Ambrato vermouth, Arizona strawberry kiwi juice at All Day Baby | |
Matsutake | Dobin mushi (matsutake) at Urasawa | |
Matzoh | Bacon-wrapped matzoh balls, horseradish mayonnaise at The Gorbals | |
Meatballs | Grilled pork meatballs, snap peas, pecorino, bitter greens at Sotto | |
Melon | 水物: マスクメロン (mizu mono: Shizuoka musk melon) at Hayato | |
Mi Krop | Mee krob, tamarind sauce, Astrea kaluga hybrid at Anajak Thai | |
Milk Bread | Milk bread, garlic at Kato | |
Mille-Feuille | Napoleon, Tahitian vanilla at Petit Trois | |
Minestrone | Wild fennel minestra, mustard greens, farro, Calabrian chilies, egg at Sotto | |
Miso Soup | Aka misoshiru at Q | |
Mole | Tres moles con puerco at La Casita Mexicana | |
Monkfish | Slow roasted monkfish, Maine lobster, baby leek puree, sauce Américaine at Spago | |
Mont Blanc | Mont blanc, murasaki sweet potato, dulcey ganache, white miso at Jônt | |
Morel | Trapped funghi, morels, sesame praline, spring alliums, mushroom sabayon, cardamom, homemade coffee oil, ginger at CR8 Purotekuta | |
Mousseline | Poached egg, potato mousseline, Santa Barbara prawn, chorizo condiment at LudoBites 5.0 at Gram & Papas | |
Mussel | Santa Barbara honey mussels, dashi, lemongrass at SingleThread | |
Nachos | Pig's ear nachos at Test Kitchen 2012 (Walter Manzke) | |
Negroni | TBD negroni, homemade red vermouth, Campari and Green Hat gin at Etto | |
Ochazuke | Wild snapper sashimi ochazuke at Kinjiro | |
Octopus | Octopus 문어, gochujang aioli at Jungsik | |
Okonomiyaki | Okonomiyaki - pork belly, savory Japanese cabbage pancakes, an Osaka classic, all served with okonomi-sauce, Kewpie mayo, pickled ginger, katsuo-bushi at Ototo | |
Okra | Grilled okra, calabrian chili, pickled garlic, mint at Hatchet Hall | |
Olives | Olives all'Ascolana at Scarpetta | |
Omelette | Omelette, chives, Boursin cheese, Boston lettuce, Dijon vinaigrette at Petit Trois | |
Ong Choy | Phak buung fai daeng, "red fire water spinach", on choy, flame stir fried with garlic, Thai chilies, preserved yellow beans, oyster and fish sauces at Pok Pok LA | |
Onigiri | Grilled onigiri rice ball at Kinjiro | |
Onion Rings | "Beer batter" onion rings at Burger Parlor | |
Ono | Ono ceviche, coconut milk, tomato, cilantro at Test Kitchen (Elderoy Arendse, Ori Menashe) | |
Otoro | Otoro (nigirizushi) at Kyubey | |
Oxtail | Braised oxtail ragu, New Jersey scallop, black barley, potato espuma at Laurel | |
Oyster, Cooked | Butter poached Kushi oyster, tapioca cream with Spanish caviar and fresh yuzu at Alex | |
Oyster Mushroom | Grilled oyster mushrooms, stinging nettle cardamom puree, turmeric, sumac at Bavel | |
Pad Thai | Pad Thai, market version w/ sweet radish, peanuts, tofu & dried shrimp at Night + Market | |
Pakora | Fish pakora, battered fish Amritsari style at Miirch Social | |
Paloma | Paloma spritz, mezcal, bianco vermouth, grapefruit, prosecco, pinch of maldon at Saffy's | |
Pancake | Caramelized pancake, lamb fat, scotch, woodruff at Vespertine | |
Panna Cotta, Savory | Soymilk panna cotta, Santa Barbara sea urchin, geoduck clam and fresh wasabi at Ibaraki Benefit Dinner at Breadbar | |
Papaya | Papaya at Urasawa | |
Papaya Salad | Green papaya, crispy taro, rau ram, fried shallots, peanuts at Test Kitchen (Jordan Kahn) | |
Pasta, Japanese-Style | Shiizakana, spaghettini with abalone, pickled cod roe, Burgundy truffles at n/naka | |
Pastrami | Saul's pastrami at The Dining Room | |
Patatas Bravas | Patatas bravas, crispy russet potato, paprika, skordalia at Wolfdown | |
Patty Melt | Patty melt, rye-bread, caramelized onions, swiss, cheddar at Osso | |
Peanut | Spicy peanuts, chilis, cilantro, scallions, vinegar at Pine & Crane | |
Pea Shoots | Sauteed pea-tips, with garlic at Chang'an | |
Peas | Peas all around (tout petits pois) at Guy Savoy | |
Peking Duck | 36宴特色烤鸭 / Array 36 signature roast duck at Array 36 | |
Pen Shell | Taira-gai, penshell at Mori Nozomi | |
Persimmon | Kaki at Kiyota | |
Pheasant | Pheasant, in the style of Alain Chapel at Red Medicine | |
Pickles | Pickled garden, cucumber, carrot, squash, cauliflower, baby beets, red miso at Fifty Seven | |
Pig Ear | Pig ear, chili, lime, fried egg at Animal | |
Pig Tail | Pigtail curry bun at Somni | |
Pineapple | Tipsy cake (c. 1858), spit roast pineapple at Dinner by Heston Blumenthal | |
Pinto Beans | Frijoles charros, pinto beans, bacon chorizo, chile broth at Bizarra Capital | |
Pita | Pita at Albi | |
Pizza | Roma tomatoes, onions, feta, mozzarella cheeses, garlic olive oil, lemon zest & juice and cilantro at Cheese Board Pizza Collective | |
Polenta | Welcome Home, polenta, taleggio, beef ragu at Gucci Osteria da Massimo Bottura | |
Pollo a la Brasa | Pollo ala brasa, 1/2 chicken in 24 hr dry brine cooked over wood fire served with fries and aji sauce at Chifa | |
Pomfret | Guangdong yu, cured white pomfret, fermented young sprouts, burnt tomatillo at Xian Wei | |
Pommes Purée | Black truffle potato purée (purée de pommes de terre à la truffe noire) at Guy Savoy | |
Popcorn Shrimp | Shrimp shack, pineapple popcorn shrimp, yuzu, walnuts, ichiimi at Lono | |
Pork Belly | Braised kurobuta pork belly with braised red cabbage & green curry at Bar Charlie | |
Pork Collar | 8oz Peads and Barnetts pork collar steak with French potatoes at P.Y.T. | |
Pork Chop Rice | Fried pork chop rice at Old Country Cafe | |
Pork Jowl | Corned pork jowl salad, black trumpet vinaigrette, chicory and lettuce stems and leaves at Commis | |
Pork Loin | Pluma de bellota iberico, Mediterranean flavors at Restaurant Guy Savoy | |
Pork Rillettes | Rillettes, pork, pickles, mustard, toast at The Tasting Kitchen | |
Pork Rinds | Chicharrones, pineapple-carrot hot sauce at PettyCash Taqueria | |
Pork Shank | Sticky glazed pork shank, shiitake, strawberry, hoisin mayo, hot mustard, naan, lettuce cups at Girl & the Goat | |
Pork Shoulder | Maya puerco pibil sous vide, banana leaf braised pork shoulder, Peruvian potatoes at Rivera | |
Pork Trotter | Berkshire pork trotter, cuttlefish, andouille sausage, piquillo peppers, black garlic grits, sunny side egg at Vidalia | |
Pot de Crème | Butterscotch pot de crème, salted caramel ice-cream at Wood & Vine | |
Pot Pie | Chilean pot pie at Pan Am Room | |
Pot Roast | Jar's signature pot roast, carrots, caramelized onions at Jar | |
Potato Chips | Papas salsa verde, Kennebec potatoes, avocado, chiles serranos, micro cilantro at Playa | |
Potato, Hot | Young potatoes, gently poached in a cream of cultured sweet butter and yeast, crisp rice dumplings, wild grasses, flowers, and succulents foraged from the Malibu coast, an aromatic sauce of raw wheatgrass and chive juice at Red Medicine | |
Potato Salad | Olivier salad, mélange of roasted vegetables, pickles, hard boiled eggs and a touch of mayonnaise at Mari Vanna | |
Potato Taco | Double decker potato taco, lime, crème fraiche, carrot pico de gallo, jack at Trois Familia | |
Pozole | Clam & mussel pozole, Rancho Gordo hominy, green garlic at Rustic Canyon | |
Prawn Cracker | Puff, prawn, whitefish, ossetra, dill at Rogue 24 | |
Pretzel | Spretzel, mustard dipping sauce at Cooks County | |
Prime Rib | Prime rib (20 oz. boneless), caramelized shallots, horseradish cream at Maple Block Meat Co. | |
Quail | Wolfe Ranch quail, purple carrot, artichoke, morel at Maude | |
Quail Egg | Quail egg tempura at Noma | |
Quesadilla | Lamb barbacoa quesadilla, heirloom sonoran flour, cotija crust, guacasalsa at Mírame | |
Queso Fundido | Queso fundido, smoked longaniza, onions, oaxacan cheese, flour tortillas at All Day Baby | |
Rabbit | Rabbit, bacon n onion muffin, Swiss fondue, green apple, mustard greens at Wolvesmouth Underground Dinner | |
Rabbit Liver | Rabbit liver (almost) mousse on homemade crackers with mulberry jam at Etto | |
Ragù | Hand cut maltagliati, pork ragù, scallion, Gruyère at Fraiche | |
Ramen | Taiwan ramen noodle, Nagoya style spicy noodle soup served with beef and pork, Asian chives, and dried red chili at Sashi | |
Razor Clam | Clams | seaweed, steamed razor clams, "French kimchi", seaweed broth at The Royce | |
Rice Cake | Spicy rice cake, chorizo, pickled mustard green at Joule | |
Rice, Mexican | Arroz verde, cilantro herbed rice, fresh cheese at Bizarra Capital | |
Rice Porridge | Kinoko zosui porridge of rice and egg at Aburiya Toranoko | |
Risotto | Mushroom risotto, topped with shaved summer truffles at Patina | |
Roe, Salmon | Sujiko at Hayato | |
Roe, Trout | eggs (flatbread) at Saison | |
Rose | Rose, buckwheat honey at Auburn | |
Rye Bread | Machine Shop Boulangerie seeded rye bread, Green Ridge Farm butter, bay leaf salt at Laurel | |
Saba Sushi | Saba sushi at Hayato | |
Sabayon | Lime sabayon, cucumber ice cream, cashew macaroons, white chocolate, jasmine at Red Medicine | |
Salade Lyonnaise | Frisee aux lardons et oeuf poche, frisee salad with lardons, poached egg, bacon vinaigrette & toasted brioche at Bouchon | |
Salmon, Lox | Bagel w/ lox & cream cheese at Wexler's Deli | |
Salmon Tartar | Le Caviar, tartare de saumon aux jeunes pousses de shiso (salmon tartar with shiso sprouts) at Joël Robuchon | |
Salpicon | Salpicon, piquillo pepper & mandarin orange at Lazy Ox Canteen | |
Salsify | Tree in the forest: confit of salsify, crispy maitake mushrooms with garlic & herbs at Bistronomics Lucky 13 at Breadbar | |
Salt Cod | Bunelos de bacalao, fried salt cod and potato at Test Kitchen (Walter Manzke, Perfecto Rocher) | |
Salted Egg | Liúshā bāo, cream puff, salted egg, brown sugar at Kato | |
Sangria | Basque sangria, Floc de Gascogne, flavors of sangria, freeze-dried fruit at Test Kitchen (Michael Voltaggio) | |
Sanma | Pacific saury, eggplant, chestnut, ginkgo nut at Nihonryori Ryugin | |
Sardine | Cornish sardine sashimi, ginger & chrysanthemum at The Clove Club | |
Satay | Sate ayam, sweet soy glazed grilled chicken skewers with our signature peanut sauce at Kasih | |
Sausage, Asian | Sai krok Isaan / sour Isaan sausage, grilled fermented pork sausage, w/ bird eye chile, cabbage at Night + Market | |
Sausage, Western | Bazaar, Los Angeles, butifarra Senator Moynihan at Cheat Codes 2 at Playground 2.0 | |
Scallop, Raw | Hokkaido scallop, nasturtium blossoms, crispy rice cracker at Providence | |
Schnitzel | Schnitzel Wiener art, free-range pork, with chanterelle, lingonberries and Barr's butter sauce at Barr | |
Scrambled Eggs | Black truffle (French) scrambled eggs at LudoBites 8.0 at Lemon Moon | |
Sea Bream, Cooked | Sea bream, almond and orange, fennel jam at Manresa | |
Sea Cucumber | 48-hour braised sea cucumber, twenty-two different herbs and spices at Chang'an | |
Seafood Rice | Arroz a la tacneña, octopus, bomba rice, ají panca, chalaca at Causa | |
Seafood Rillettes | Smoked trout rillette, pickled shallot, lovage, fennel, sourdough at The Fiscal Agent | |
Seaweed | Gim (seaweed), Job's tears, Kamut & farro grains with amazu assorted seaweed comptè w/ shiitake, tofu & spirulina, nasturtium, nori chip, mixed berries, wasabi daikon, lime onion jalapeño pickle at Baroo | |
Seeds | Grains & seeds, sturgeon, dashi at Atelier Crenn | |
Sesame | Goma aisu kurimu at Urasawa | |
Sesame Seed Balls | Red bean ice cream with sesame seed balls at Little Fatty | |
Shabu-Shabu | Fillet & 3 kinds of Yazawa beef (6 oz) at Ima | |
Shark Fin | Negitoro to fukahire at Kioicho Mitani | |
Shaved Ice | Goguma bingsu · 고구마 빙수, Hudson Valley milk, goguma, black sugar at Oiji Mi | |
Shawarma | Slow roasted lamb neck shawarma, créme fraîche tahini, fermented cabbage, pickled turnips, laffa at Bavel | |
Shepherd's Pie | Cottage pie, glazed vegetables, Yukon mashed potatoes, cheddar at Butcher's Dog | |
Sherbet | Sake lees sherbet, strawberry, yuzu at Benu | |
Shiitake | Braised Chunjinam pyogo (표고버섯조청조림) at Jeong Kwan × Baroo Collaboration Dinner | |
Shima Aji | Shima aji, coconut, cilantro at Atelier Crenn | |
Shirako | Shirako at Sushi Ginza Onodera | |
Shishito Peppers | Shishito peppers, tonnato, huamei at Here's Looking at You | |
Shortbread | Pineapple short bread at Minibar | |
Shrimp Balls | 先附: 海老真薯 松茸素麺 (sakizuke: ebi shinjo, matsutake somen) at Hayato | |
Shrimp Cocktail | Jumbo shrimp cocktail at Hank's Oyster Bar | |
Shrimp, Cooked | North Carolina coastal shrimp and Anson Mills grits at Ratcliffe on The Green | |
Shrimp Sushi, Cooked | Saimaki ebi at Kiyota | |
Shrimp Toast | Shrimp toast sandwich, herbs, Sriracha mayo at Son of a Gun | |
Sidecar | Sidecar, 1980s Courvoisier, 1970s Cointreau, lemon at Manzke | |
Siu Yuk | Longo suckling pig (half) at Longo Seafood | |
Skate | Yuwan marinated crispy skate wing, sunchoke puree, ramps at Mori at Il Grano | |
Smoked Salmon | Hot and cold smoked salmon with lavender at Kadeau | |
Snail | Escargot, country sausage, green tomato, black eyed pea at The Vagrancy Project | |
Snow Crab | Seikogani at Hayato | |
Soba | Aonori soba pasta, Dungeness crab at Spago | |
Soft Boiled Egg | Path Valley soft boiled egg, pomme rösti and Périgord truffle coulis at Kinship | |
Soft Shell Crab | Soft shell crab, scrambled corn, Old Bay, vanilla-crab jus at The Dining Room | |
Somen | Somen noodle with bottarga at Matsuhisa | |
Sope | Sope, Cónico Morado masa sope, Hokkaido sea urchin glazed in white soy & piloncillo, camote salsa, chile japones, and royal white sturgeon caviar from The Caviar Company at Californios | |
Spaghetti | Spaghetti, tomato & basil at Scarpetta | |
Spanakopita | Spanakopita at Cleo | |
Spigarello | Spigarello, ginger, h.o.p., seeds, nuts at Here's Looking at You | |
Spot Prawn | Caviar and spot prawn at Manresa | |
Spring Roll (Fresh) | Nem nuong cuon at Brodard | |
Spring Roll (Fried) | Shrimp & rabbit sausage spring roll, minutina, green curry at Animal | |
Sprouting Broccoli | Stracciatella di burrata, sprouting broccoli, bottarga, lemon at Rustic Canyon | |
Sprouting Cauliflower | Sprouting cauliflower, almonds, sichuan au poivre at Bar Chelou | |
Squab | Squab, lacquered & smoked, grilled Parker House rolls at Birdsong | |
Squab, Chinese | 港式特色脆皮乳鸽 / Hong Kong-style signature crispy squab at Array 36 | |
Squash Blossom | Alchemic chemistry, 79 at CR8 The Art Of | |
Squid, Cold | Squid, iberico, lardo at Atelier Crenn | |
Squid, Hot | Baby Monterey squid, Chiang Mai pork sausage, candlenut, mint, rau ram at Lukshon | |
St. Honoré | St. Honore, pecan mousseline, chantilly, caramel at Bon Temps | |
Steak | True Japanese 100% Wagyu Beef From Saga Prefecture, Kyushu, Japan, Filet Mignon 6 Oz at CUT | |
Sticky Rice | Sticky rice, dried shrimp, shiitake, Chinese bacon at Osito | |
Sticky Toffee Pudding | Sticky toffee pudding, sweet pudding cake, brown sugar toffee, brown butter ice cream at Gordon Ramsay Steak | |
Stone Pot Rice | Dolsot sekogani / female snow crab – Fukui at Sushi Sonagi | |
Striped Bass | Grilled striped bass at Angler | |
Sturgeon | Columbia River sturgeon | artichoke, salted crust baked sturgeon fillet, caviar-artichoke, wilted greens, vegetable "green tea" at The Royce | |
Sukiyaki | Yazawa beef loin at Ima | |
Sunchoke | Roasted sunchokes, strawberry mole, seeded granola at Nightshade | |
Sundae | Sunday's sundae, peanut crema, gamtae caramel, Koyo strawberry, black garlic ice cream, & taiyaki at Joomak Banjum | |
Sweet Potato | Burnt Murasaki yam, smoked trout roe, sauce of grass-fed butter and yeast, cucumber, grilled hazelnuts at Meteora | |
Swordfish | Swordfish, pea harissa, red onion, radish at Kapnos | |
Tabbouleh | Taboulé, parsley salad with cucumber, tomato, scallion & mint • seasoned with lemon & pomegranate molasses at Suraya | |
Taco Dorado | Tacos de camaron at Mariscos Jalisco | |
Taco, Non-Traditional | Pork belly tacos, Fuji apple slaw, jalapeño relish at Black Hogg | |
Tamago | Tamago at Natori | |
Tamal, Non-Traditional | Truffle tamal, squash blossoms, quessila, pork belly at Addison | |
Tamarind | Sinigang, tamarind dashi, braised daikon, sitaw at Irenia | |
Tapioca | Tapioca pearls & Hokkaido scallop at Playground 2.0 | |
Taro | Acra, graded taro roots blended with herring, green onion, bell pepper, onion, garlic, black pepper and parsley at Test Kitchen (TiGeorges Laguerre) | |
Tater Tots | Tiki tots, ao nori, banana ketchup at Lono | |
Temaki | Toro-kani maki at Yamakase | |
Tempura, Beef | A5 wagyu fillet bite-sized tempura, Japanese shiso & nori-seaweed wrapped 60g Japanese wagyu tempura at Toku Unagi & Sushi | |
Tempura, Fish | Kisu at Mikawa Zezankyo | |
Tempura, Shellfish | Lobster tempura at Tempura Endo | |
Tendon | Beef tendon, scallion gremolata, spicy citrus hoisin at Gem Dining | |
Tiradito | Tiradito de jurel, Japanese aji carpaccio, garlic, ginger lemon sauce at Test Kitchen (Ricardo Zarate) | |
Tiramisu | Tiramisu at Osteria Mamma | |
Tlayuda | Tlayuda, blue shrimp, queso fresco, zucchini at Damian | |
Tofu | Agedashi tofu at Raku | |
Tofu, Salt & Pepper | Salt and pepper tofu at Sea Harbour | |
Tofu Skin | Chili tofu skin salad, cilantro, bean curd sheets, dry chili peppers at Bistro Na's | |
Tomato | Momotaro tomatoes at Totoraku | |
Torta, Non-Traditional | Chorizo piquillo goat cheese torta at Wolvesmouth Underground Dinner | |
Torta, Traditional | Sanguche jamon, beans, onion, tomato, chipotle, smoked ham, aioli at Bee Taqueria | |
Tortellini | The quail, tortellini en brodo, autumn truffle at Da Terra | |
Tortilla | Tortillas florales, housemade nixtimal tortillas, "Indian butter" at Rivera | |
Tostada | Kampachi tostada, herbs, fish sauce vinaigrette, peanut at Animal | |
Tres Leches | Tres leches cake at Gulfstream | |
Trifle | Yuzu banana trifle, mountain berries at Lazy Ox Canteen | |
Tripe | Omasum tripe, shrimp, yellow chive, lovage at Benu | |
Trout | Brook trout, cucumber, borage, nettles at Maude | |
Truffle | Black truffle, explosion, romaine, parmesan at Alinea | |
Truffle, Dessert | Truffle, black truffle mousse, milk chocolate ganache, feuilletine at Maude | |
Tteokbokki | Rosé tteok (Tokki) bokki, fried rice cakes with rosé gochujang sauce, oyster mushrooms, manchego, perilla leaves at Tokki | |
Tuna, Cooked | Maguro "spare ribs" at Kyubey | |
Tuna Salad Sandwich | #55 olive oil tuna, pole caught sustainable American tuna, mix-ins, medium-boiled egg, extra virgin olive oil, aged balsamic, mayo, red onion, wild arugula at Sopressata at Black Hogg | |
Tuna, Sushi, Lean | Akami zuke at Q | |
Tuna Tartar | Cru (bluefin tuna tartar) at Saison | |
Turbot | Moqueca, aged turbot, manteiguinha beans, farofa at Da Terra | |
Turkey | Native farm, turkey albóndigas, red chile pepita sauce at Zozo | |
Turnips | Glazed baby turnips, Japanese white turnips, daengjang, toasted seaweed, scallions, blood orange at Wolfdown | |
Unagi, Western | Unagi, summer truffle, crushed potato, quail egg at Providence | |
Uni, Hokkaido | Bafun uni at Kiyota | |
Uni, Santa Barbara | Santa Barbara uni at Sushi Taro | |
Vampiro | Carne asada vampiro at Tire Shop Taqueria | |
Veal | Marcho Farm nature-fed veal, "lasagne de langue de veau," toybox tomatoes, globe artichoke, romaine lettuce and Castelmagne "mousseline" at The French Laundry | |
Veal Tartare | Tartare, veal tartare, dashi gelée, wakame, apple, wasabi at Jeune et Jolie | |
Venison | Filet de chevreuil, loin of venison, roasted market vegetables and fall fruits at Bocuse d'Or USA Benefit Dinner | |
Vesper | Vesper, gin & vodka, rose, raspberry, lemon oil at Saffy's | |
Vieux Carré | Vieux Carr'e, rye, Cognac, Benedictine, sweet vermouth, Angostura bitters, Peychauds bitters at Herbs & Rye | |
Vitello Tonnato | Vitello tonnato, veal eye of round sousvide for 12h@51°c, salsa tonnata and celery at Il Grano | |
Waffle | Our ossetra caviar cured with country bacon salt & aged for 6 months, red flint polenta waffle; barbecue corn cob maple syrup & Bordier butter at Leopardo | |
Wagashi | Pumpkin, sweet potato, vanilla caramel at Nihonryori Ryugin | |
Wax Beans | Yellow wax beans, grasshopper XO, leek scapes, cilantro at Here's Looking at You | |
Wedge Salad | Blue cheese wedge, Mycella Blue, Nueske's double-smoked bacon, crumbled organic egg, tiny tomato at The Arthur J | |
Whelk | Tsubugai at Sushi Ginza Onodera | |
White Chocolate | White chocolate cube, orange blossom cream, coriander, pistachio, sake at XIV | |
Wild Boar | Vibration, bee hive at CR8 The Art Of | |
Wonton Noodles | Wonton noodle soup, pork and shrimp wontons, egg noodles, country ham, scallions at Cassia | |
Wontons | Pork chili oil wonton+Szechuan-style shredded potatoes at Starry Kitchen Nights at Tiara Cafe | |
Wood Ear | Woodear salad, chili oil, cilantro, red bell pepper at Pine & Crane | |
Xiaolongbao | Lobster coral xiao long bao at Benu | |
Yakiniku | Outside rib eye at Totoraku | |
Youtiao | Yóutiáo, sea urchin, iberico ham, caviar at Kato | |
Yuba | Nordic yuba and beach greens at Noma |
Labels: best
27 Comments:
Epic post.
Wow, that must have taken a while to organize! I'm hungry (actually I'm still full from last night, but lots of good looking stuff!)
Awesome compilation of your greatest bites. Thanks for putting it together. Your fans have been waiting for this list for a long time.
If there's one word for that blog post, its "pornographic", lol.
After finishing reading your post, I started to imagine how much it ran you on your wallet. A lot of dough out of your pocket to entertain all of us and we appreciate it!
If there's one thing I would like to mention from that gigantic list is "Kamatoro". Besides Urasawa, I'd imagine not that many sushi restaurants even offer it or heard of it as it's one of the best parts of the fish besides the belly. Even in Japan, most people aren't even familiar with it. When I was dining at a sushi bar in Tokyo, the chef pulled out kamatoro out of the refrigerator for me after I had selected O-toro and the other good stuff. Initially, I didn't know exactly what it was other than it tasted divine.
I just wanted to mention about how amazing Kamatoro is: http://www.sushiencyclopedia.com/blog/2007/10/14/the-secret-fatty-tuna-toro-sushi/
Kevin-
Urasawa got 10 hard to contest
Voltagio and Walt Manzke get 5 both the best at what they do.
Ludo 4 maybe you missed a couple
Benu 3 at least but definitely above French Laundry
Providence I thing you undersold Michael's food a tad should tie with M Voltagio"s and manzke's
Kevin keep up the great work, you are a one of a kind.
Ben Lunsky
I love this post, really helpful. And it's kinda amazing you ate all that food!
AWESOME LIST! This post of full of WIN! Good to know I've had some of those dishes and was with you to eat some of them. =) I'm feeling much better now with my appetite in full effect. Let's eat!
Where was your favorite mojito?
What a fabulous post! Bravo - love it!
List is too long
H.Peter: It was meant to be. ;)
Andy: Yep, a few months, working sporadically of course.
Evan: And I've been waiting for the list for a long time, too. It had been formulating in my head for a while, so I'm glad I finally got it down on "paper."
Bartender: Yeah, as far as wallet damage goes, I'm guessing around $40,000 over the past few years has been spent on the blog. But, you have to remember that most of that would've been spent in any case. And you're spot on about kamatoro.
Ben: I was wondering if someone would actually tally up the "scores." I'm a big fan of Cimarusti's cooking, and he did get three items on the list (did you catch the panna cotta?). Keep in mind, though, that I probably haven't had as many courses from him as from some of the other chefs. ;)
V&F: I'd be curious to see your list as well, given that you've blogged about *far* more places than I have!
Marian: Nice! Which ones were you present for?
Anon: Don't remember. Haven't had one in ages.
Sarah: Thanks--you ever think of putting up a similar list?
Anon: That's what happens when you have basically the entire breadth of the world's cuisines available to you.
Sincere thanks for the tour de force of fine dining displayed here!
Great list Kevin,
What about including chocolate, antelope, bread, ice cream, pheasant, wild boar, squab, avocado, fennel, endive, broccoli, cup of coffee, next time?
Josiah: Think nothing of it!
Anon: Interesting suggestions there. For antelope/pheasant, I'm positive that I haven't had nearly enough experiences to make a decision. For avocado, see the entry for guac (not many dishes feature avocado as the star). Chocolate/bread/ice cream/squab are too numerous to list, but I did add the rest of the items.
Lasagna?
French fries?
-Nikki-
What about Saba (marinated mackerel)? Unless that is you do not like Saba.
best pho in so cal??
Nikki: Haven't had a really standout lasagna yet. As for fries, maybe the crinkle cut ones that came with the amazing burger at L'Atelier de Joël Robuchon.
Samson: I'm a fan of fishy fish, so I definitely enjoy saba. Unfortunately I can't think of one that really rises above the rest though.
Johanna: I'm just about the last person you want to ask about pho. ;)
Would love to see Octopus added your best you've ever eaten list.
Kevin, what is the best dish you ever ate? Or the top 3? How about the best restaurant (1 review)?
Oh wow, I have no idea what the best thing I've ever eaten is. There are simply too many options, though it's probably something listed on this page.
I have a similar problem with picking a best restaurant, but I will say that the most *important* meal I've had was at Alinea, since it really marked the genesis of this blog.
You kinda said the same thing on your second Alinea review. Do you ever just try and enjoy the food and not blog and take pictures? :)
Well at least I'm consistent haha. So yes, actually most of what I eat isn't photographed, but when it comes to a meal that's as important as Alinea, I feel like some sort of documentation is a must.
Poutine?
Adam, I'm not sure if there's one that necessarily stands out, but perhaps the chicken tikka version at Badmaash? However, that's definitely a nontraditional preparation.
Kevin, with some spare time I had today (too much, apparently), I took a look at the year you had each "Best Of" item. The results were interesting.
By year:
2013 - 63
2010 - 56
2011 - 39
2019 - 38
2012/14 - 37
2022 - 34
2009 - 28
2015 - 27
2018 - 25
2021/23 - 21
2008 - 16
2017/20 - 14
2016 - 4
2007 - 3
2013 seemed like your year that your palate was wowed!
I'm curious what happened in 2016. Lack of restaurant visits? Or was your palate a little jaded after all the large amounts of Best Of in 2010-2015?
It was also interesting to see a decent amount in 2020/2021 during Covid, such a challenging time for restaurants.
Am very curious why no Best Of for octopus, one of your favorites!
As a fan of data and analytics myself, I commend your effort!
I actually have no idea what happened in 2016. Maybe it's because I didn't dine at too many truly high-end restaurants that year?
I'm also a bit surprised that pandemic-era takeout in 2020 resulted in so many bests as well, though by 2021, it was mostly back to on-site dining.
Perhaps it'd be instructive to divide the number of bests per year by the number of posts per year, in order to normalize for the frequency of dining out?
And as for octopus, the problem is that I can't choose a favorite--too many good ones! 🐙
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