Best Yet

A full 69 days after the cork pops seems a bit late to be writing a "best of" list, but with the true beginning of MOD it seems a good place to start. The year of 2013 took me far and wide over three continents and four countries. Last year was when I truly spread my culinary wings after dabbling the previous few years.  In addition to experiencing great meals in more locales and different cuisines, I also expanded my personal culinary talents in expanding my activities in the kitchen.

While I've had an entire life of experience with food, 2011 was when I began examining my experiences with a more critical eye. I began building a web of experiences with enough context and perspective to place the techniques and flavors in their proper echelon instead of being hopelessly spellbound by the intricacies of a well-run kitchen. With a few great experiences under my belt, it opened the door for 2012. That year saw my first tasting menus and experiences with world-famous chefs, and provided a solid foundation for 2013.

My favorite anecdote from 2012 comes from two coasts. Knowing I had a reservation at Eleven Madison Park later that month, I made sure to dine at Campton Place in San Francisco. Daniel Humm had cut his teeth in the US at Campton Place, and I wanted to experience what lingering impact he had on that restaurant before trying Eleven Madison Park.  Chef Sri and the entire staff at Campton Place had a very solid but un-inventive menu, with two very notable exceptions.  The first was an appetizer that he'd been working on with Daniel Humm when he'd been in town two weeks before, and the second was a "triple-A foam" with flavors of avocado, green apple, and arugula.  The foam opened my eyes to true culinary inventiveness, and the same appetizer was served three weeks later as the second course at Eleven Madison Park.  A concrete example of culinary arts as a social endeavor was a unique experience and contrast to the elusive genius ideal that many apply to famous artists and chefs.

Last year took me to both coasts as usual, and also to Barcelona, Sydney and Melbourne on my travels.  Each was an example of how fresh ingredients make an incredible difference, and how simplicity can be its own reward.  From a fantastic steakhouse in Atlanta  to a mind-blowing lunch deal in Barcelona (note: looks like that deal was too good, as the restaurant is now closed) and line-out-the-door cheap eats in Melbourne, sometimes simplicity is best.  That said, the opposite end of the spectrum had me experiencing some of the most exclusive and excessive, dining at Next Restaurant twice, Grace and Everest.

With that context, I move on to the lists.

Best Meals Yet:
1. Herm Farm, Seattle
2. NoMad, NYC
3. Grace Restaurant, Chicago
4. Eleven Madison Park, NYC
5. Marea (2011), NYC

Best "Courses" Yet:
1. Lobster with Gewurztraminer butter, Everest, Chicago
2. Laksa.  Laksa King, Melbourne.
3. Chicken (w/ crisped skin, stuffed w/ truffle and foie. Dark meat w/ gravy and potatoes), NoMad
4. Black cod with butter sauce, Herb Farm
5. Jalapeno coconut dessert, North Pond

Best meals of 2013:
1. NoMad
2. Grace
3. Rockpool Bar and Grill (Sydney)
4. Senza, Chicago
5. Goosefoot, Chicago