The best things I ate this year
Josh Sens dishes his top five.Luke’s licorice parfait: South Food + Wine Bar
Roasted and braised Petaluma young chicken with Italian plums, eggplant, and caramelized bread jus: Rubicon
Garbure et son chabrot—duck bouillon with duck confit croquettes and Savoy cabbage roulade: Fifth Floor
Smoked Anson Mills grits with barbecued Brussels sprouts: Ubuntu
Memphis-style pulled-pork sandwich: BarBersQ
Roasted and braised Petaluma young chicken with Italian plums, eggplant, and caramelized bread jus: Rubicon
Garbure et son chabrot—duck bouillon with duck confit croquettes and Savoy cabbage roulade: Fifth Floor
Smoked Anson Mills grits with barbecued Brussels sprouts: Ubuntu
Memphis-style pulled-pork sandwich: BarBersQ
Related Articles:
The state of the plate
Be the first to post a comment about this story!
You must be logged in to post comments. If you do not have an account, register now!