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Wood Roasted Porchetta
Cotogna
San Francisco
My friends and I experienced quite a feast at Michael Tusk’s more casual Italian restaurant, Cotogna. The one dish I can’t get out of mind is the Wood Roasted Porchetta served with creamy polenta, morel mushrooms and braised escarole. Have one taste of this and you’re transported to the hills of Tuscany.
Langoustine with Shaved Foie Gras
Le Bernardin
New York City
Simply one of the most sensual and satisfying dishes I’ve ever had. It is a brilliantly conceived dish with an incredible mouth feel and subtle richness.
Wood Roasted Lobster
ABC Kitchen
New York City
The combination of the lobster being cooked in a wood-fired oven (a rarity in New York City) and Dan Kluger’s unique flavor pairings (a lemon chili vinaigrette) make this a very special preparation of lobster.
David Blackmore’s Dry Aged Full Blood Waygu Sirloin
Rockpool Bar and Grill
Sydney, Australia
Having my own steakhouse in Miami, I am very interested in extraordinary beef dishes. A trip to Victor Churchill’s butcher shop in Sydney followed by dinner at Rockpool has convinced me that the Australians are very good at what they produce. The sides to get: Potato and cabbage gratin and grilled baby onions and roasted garlic.
Fusilli with Red Wine Braised Octopus and Bone Marrow
Marea
New York City
I’ve eaten this dish more than a dozen times, always at the bar with a glass of wine from Marea’s extraordinary wine list. This dish features three things on my favorites list: delicate, handmade pasta; a rich, spicy tomato sauce; and braised octopus.
Floyd Cardoz • Michael Mina • Ricky Gomez • Alfred Portale • Jose Garces • Andy Kao • Missy Robbins • Cameron Mitchell • Andrew Carmellini • Stefano Cordova • Michel Richard • Ina Pinkney • Frank Klein
