Illustration: Andy Friedman

Foie Gras Shabu Shabu
Masa
The planet’s most opulent fusion dish.

Roast Suckling Pig
Eleven Madison Park
The essence of porkiness, in a neat candy-bar-size package.

Kobe Beef
L’Atelier De Joël Rubochon
Just the best Kobe in town.

Truffled Gnudi
Dona
A dissertation on the pleasures of creamy richness.

Chicken Kiev With Foie Gras Sauce
Picholine
The lavish sauce is released when the waiter pricks this noble dish with a silver sword.

Caviar Pasta
(Royal Osetra Caviar on Tagliolini With Bacon Carbonara Sauce)
Le Bernardin
What could be richer than bacon and caviar served by a Frenchman?

Duck and Foie Gras Meatballs
A Voce
High culinary extravagance, in meatball form.

Butter Poached Lobster
Per Se
In Thomas Keller’s hands, lobster turns into some strange form of forbidden fruit.

The Chocolate Dessert Tasting
Del Posto
Black chocolate presented in its unadulterated state, like uncut cocaine, and washed down with designer rums.

Iranian Special Reserve Caviar With Buckwheat Blini
The Russian Tea Room
A decadence classic ($300 for 30 grams), served amid the buffed- gold samovars, in the grand room, on the back of a silver sturgeon.

Related:

• Archive: “Food”
• Articles by Adam Platt
• Table of Contents: Jan 8, 2007 issue of New York | Subscribe!

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