Chef

Kevin Sbraga

"The salt in this dessert really sets it off. It makes it almost savory, which is unexpected when you’re staring at a creamy jar of dark chocolate, vanilla bean, and caramel pudding. The combo is just right."

"More so than any other restaurant, Zama's fish is so fresh and his execution is near perfect. The Bronzizzle is my favorite of his maki. Finished with yuzu-soy sauce and hot sesame oil, this inside-out roll with cucumber, avocado, and branzino melts in your mouth, and its rice has the perfect texture."

"The lamb is so tender, perfectly spicy, and aromatic. It's got the perfect balance of cumin, one of my favorite spices right now. I can’t get enough of it!"

"I am not a fan of chicken livers, but this rich pasta dish at Osteria amazes me each and every time I have it. The balance of the livers with the sweet onions all over that rigatoni makes it delicious."

"Served with juicy grape chutney, salty cornichons and buttery toasted brioche, the parfait of chicken and duck liver mousses at Stephen Starr's British-inspired pub, The Dandelion, is the ultimate luxury. In my opinion, no other restaurant has anything like it."

"This pizza is topped with black truffle and egg, but it's the crust that gets me. The recipe they have for their pizza dough is the single best I have ever tasted."