The Bazaar Uni Steamed Buns

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.

Escape Lobster Knuckle

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?

Sfixio Pasta

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.

Joe Beef Boudin

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