Top Ten Meals
- Atelier Crenn
- Benu
- Narisawa
- VEA
- Dinner by Heston Blumenthal
- Chez Panisse
- Californios
- French Laundry
- Oriole
- Mingles
Top Ten Savory Dishes
- French Laundry - Oysters & Pearls - Sabayon of Pearl Tapioca w/ Island Creek Oysters and White Sturgeon Caviar
- Atelier Crenn - Abalone, Roasted Garlic, Oyster Cream
- Saison - beef grilled in a bed of hay
- Oriole - SEA URCHIN - emulsion with bay scallop, cauliflower and anise hyssop
- Dinner by Heston Blumenthal - spiced pigeon - ale & artichoke
- Benu - oyster, pork belly, kimchi
- VEA - Roasted Sea Cucumber - spanish red prawn, asparagus
- Chez Panisse - borage agnelotti with North Coast mushrooms
- Atelier Crenn - A-5 Wagyu, Foraged Spring Herbs, Carrot Veil
- Commis - smoked trout roe with herbal yogurt, malt vinegar with warm jerusalem artichoke
Top Ten Desserts
- Dinner by Heston Blumenthal - spring tart - gariguette strawberries, rose, lovage and basil yogurt, goats milk ice cream
- Mingles - Jang Trio - Doen-Jang creme brulee, gan-jang pecan, gochu-jang blackrice, vanilla ice cream, whisky foam
- VEA - Bean Curd Sheet - gingko nut, puff pastry, barley
- Oriole - PISTACHIO - gelato with pineapple curd, elderflower, and puffed rice
- Michael Mina - AMBROSIA MELON, SHISO, MATCHA
- Chez Panisse - Wild blackberry and lemon verbena meringata
- Sons & Daughters - alpine strawberry, mint and salad burnet
- Lord Stanley - mandarin pavlova with citrus gastrique
- Atelier Crenn - Vanilla Bean Guanabana Fruit, Crystallized Tobacco Leaf
- Benu - sake lees sherbet, persimmon, yuzu
Top Five Breads
- Narisawa - “Bread of the Forest 2010” Kinome and Kabosu
- Benu - mantou w/ truffle spread
- Narisawa - Onion Bread
- Aster - SOURDOUGH, house cultured butter
- Sons & Daughters - pretzel bread roll
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