Chef

Gale Gand

"The best wings I've ever had in my life are at DAK in Edgewater, a Korean hole-in-the-wall. They are crunchy, brittle, crackling, and irresistible. It doesn't come with any condiments except some pickled daikon and lots and lots of napkins. Oh great, now I want some..."

"Every time I eat here, I say I'm going to try something new. But this dish is just too good not to order. The seasonally-dependent fish arrives silky and perfectly cooked, with a caramelized, salty exterior. A side of garlic-sautéed spinach makes this light dish even healthier—all the more reason to order the perfect peppermint ice cream with hot fudge sauce or the spot-on lemon meringue pie. At least that's what I tell myself."

"Bruce Sherman only makes this dish in the summer when Green City Market is running, but it's worth waiting through the winter for. It's a classic frisée salad with lardons, topped with a poached duck egg in place of a chicken egg. Really, there's nothing better. It's so beautiful and delicious when the yolk combines with the vinaigrette to softly dress the salad. In wintertime, the Seasonal Tasting is a true expression of Sherman's technique."