My job had me on the road more than not in 2014 and while I’ve had many, many unforgettable meals in 2014, I’ve tried to narrow down the 10 best dishes I enjoyed during the past year. Here’s the list in restaurant name alphabetical order.
Hushpuppy – Atera
Chef Matthew Lightner’s take on hushpuppies is simply brilliant. The fried exterior encased a smoked egg yolk and pickled corn. While innocent in appearance, the hushpuppy with its smoked yolk is mind-altering.
Oysters with Three Caviars – Cosmos at Loews Minneapolis
Chef Tim Fischer tops the freshest of oysters with a scrumptious sabayon then three caviars. Creamy, briny and texturally-perfect.
Charred Octopus with Boudin Noir Ravioli – Chakra Restaurant
I attended an Emilio Moro wine dinner at Chakra where Chef Thomas Cizsak served this fabulous dish as a first course. The octopus was of the utmost tenderness with a perfect amount of char and the boudin noir ravioli was outstanding.
Lobster Knuckle, Matsutake, Foie, Foie Juice – Escape Montclair
Chef Bryan Gregg outdid himself with this stellar dish. Sweet lobster, earthy mushroom, slab of seared foie gras with foie juice – spectacular dish served during a cancer charity dinner.
Boudin Noir – Joe Beef
Moist, flavorful bound noir paired with pork belly, pears and pierogis in foie broth – need I say more?
Octopus with Mediterranean Chickpea Salad – MP Taverna Astoria
Chef Michael Psilakis likely makes my favorite grilled octopus and this version in the form of a salad with chickpeas, fresh herbs and fantastic olive oil.
Sfixio Pasta – Sfixio Beverly Hills
Chef Massimo Denaro’s pasta special knocked my stilettos off. Perfectly-cooked spaghetti with truffle and caviar in a light cream sauce. The truffle aroma was intoxicating and the briny caviar paired exquisitely with the light sauce.
Corn Crème Brulée – Terre à Terre
At a tasting dinner I attended, Chef Todd Villani pleased my guests with his corn crème brulée served in an egg shell. The accompanying corn gelato was both refreshing and satisfying.
Uni Steamed Buns – The Bazaar by Jose Andres
Yes, I’m a little obsessed with uni and this dish satisfied me completely. The steamed buns were pillowy and a perfect nest for the avocado and sea urchin.
Deconstructed Bouillabaisse – Triomphe
With his modern take on the classic bouillabaisse, Chef Florian Wehrli showcases the freshest seafood and fish: clams, squid, striped bass and shrimp in a flavorful saffron broth.
Let me know if you’ve tried any of these dishes and what some of your favorite 2014 dishes were.
Happy New Year!
Veronique
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