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For chef Wylie Dufresne of WD-50, cooking is an intellectual challenge, and his creative version of surf and turf is appropriately mind-bending. The dish evolved after much experimenting—a rich, creamy foie gras terrine was a natural for the turf, but finding the perfect pairing for the surf was more difficult. Dufresne first tried seaweed, then sea beans, then settled on marinated anchovy fillets. The little silvery fish are lined up on top of a chilled slice of foie gras terrine, a citrusy chutney is added for acidity, and a dash of tarragon emulsion is applied for a fresh, herby note. The crowning glory is a shower of crunchy cocoa nibs that impart texture and bitterness, completing a sweet, sour, salty flavor palette. Smart.
Best Inventive Dish
From the 2004 Best of New York issue of New York Magazine
Where can you find the city’s top dog groomer? Last-minute tailor? Beef tongue? We eat, drink, dance, shop, shvitz, and trampoline our way around the city, not to mention poll scores of in-the-know colleagues, hard-partying friends, opinionated family members, and, this year, a team of guest expert bloggers to bring you answers to all of the above questions, and hundreds more, in the form of our annual “Best of New York” issue.