Special/Signature Issues » 2012 State of the Plate

15 Bites

Food that sticks with us.

7 comments
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Barnyard burger at Lemaire: An affordable indulgence ($17), this burger has bacon, a sunny-side-up egg, cheddar and foie gras sauce.

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Artichoke moussaka at Stella's: Layers of eggplant, potatoes and caramelized onions straddle the line between hearty and overwhelming, and continue to delight with leftovers.

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Southern poutine at the Roosevelt: Southern-Quebecois fusion places sharp pimento cheese atop crispy fries and ham gravy.

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Pupusas at Rocoto: Secret Salvadoran family recipe with homemade corn tortillas and piquant fillings.

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Bamboo fish at Peter Chang is sliced and fried with cumin powder, pepper powder, scallions and cilantro.

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Yogurtlu chicken kebab at Anatolia Grill: Perfectly grilled meat accompanied by buttery fried bread, tangy yogurt and tomato sauce.

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Candy bar at Pasture: An almost fudgelike dessert with hazelnut crunch for textural contrast.

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Doro wat at the Nile: Tender, slow-cooked chicken stewed in a complex and memorable berbere-based sauce.

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Peruvian chicken at the Cellar Door: Long marinated and tasting of paprika and cumin, this chicken is all flavor in a sandwich, salad or half-bird.

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Rabbit pâté at the Blue Goat: Texturally pleasing, exceptionally balanced and plated, this makes it easy for anyone to get down with the bunny.

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Bouranee baunjaun at the Box: Tender eggplant ribbons swimming in oil and yogurt, topped with spicy tomato sauce.

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Pulled pork with cabbage relish at Citizen: Slow-roasted pig and a sweet-and-sour, mustard-based relish set off this grilled sandwich to perfection.

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Vegetarian spring rolls at Selba: Well-seasoned vegetable filling, crispy pastry and delicious ponzu-soy and pineapple rèmoulade dipping sauces make these sing.

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Braveheart beef at Arcadia makes an amazing steak, shown here with rosemary and shallot-roasted brussels sprouts and potato pavé.

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Banh mi at Catina: Authentic Vietnamese wheat-rice flour baguette stuffed with rich meat, crunchy cucumbers, fragrant cilantro and the heat of jalapeño.

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