Chef

Adolfo Garcia

"Over-the-top decadent richness, earthiness, and texture from the wild mushrooms, marrow, and veal demi-glace. A simple toast is elevated to a superb dish where each ingredient complements the other."

"This dish is comprised of locally raised halal lamb sautéed with onions and pine nuts over hummus. This dish always makes me ask myself: which is more perfect, the lamb or the hummus? This family-run Palestinian restaurant is always excellent, despite the Chinese restaurant decor left over from previous tenants."

"An old-school, middle-of-nowhere shack is the setting for a comforting dish of garlic, rosemary, white wine, and olive oil. I can see the genesis of New Orleans' Italian Creole genre here as I sit in the dining room."

"This dish of sliced Japanese eggplant in a spicy, tangy sauce is so simple, yet when done correctly—as they do with the silkiness of the eggplant combined with tang and spice over white rice—it's a memorable meal."

"I love all three of their oyster preparations—raw, stewed, and fried—but if I had to pick one, it would be the fried oysters served on thick-cut bread with horseradish on the side. What makes it special is that they are fried in a pan with lard and in small batches."

"This has silky bananas, nutty brown butter on a rich crust, and a salted caramel sauce. It's been on the menu for a long time; go find out why."