Try the calamari from our 100 Best list: Put this calamari stuffed with chicken and pork forcemeat and flavored with Korean chilies and peanuts squarely in that camp.
Try the El Pirata from our 100 Best list: The spiked shakes at this L.A. import are so thick, so boozy and so frickin’ delicious that even the burger-bored should get in here for these alone.
Try the The Bedford Bloody Mary from our 100 Best list: The kimchi actually belongs in this drink. It adds a pleasant background of earthiness to what otherwise would be just tomato juice and spice.
Try the Oaxacan old-fashioned from our 100 Best list:This cocktail is not on the menu, but it’s a Paul McGee classic available by request.
Try the michelada from our 100 Best list: We know it contains Tecate, Cholula and Valentina hot sauces, and Maggi. Oh, and we’re certain it's delicious, alleviates hangovers & might just cure cancer.
Try the Bloody Margaret from our 100 Best list: This gin-based Bloody is fragrant with thyme, lightened with cucumber and brought down to our level with a good old beer back.
Try the maatje herring shot from our 100 Best list: Make way, tequila shots. We want to start every meal slurping a piece of sweet pickled herring followed by a shot of genever.
Try the Chestnut doughnut from our 100 Best list: It doesn’t get any better, any fresher, any more flavorful, any airier than this.
Try the fruit shortcake from our 100 Best list: This sweet-as-pie biscuit-and-fruit concoction (the fruit varies with the season) is good enough to go toe-to-toe with any of the fancier takes.
Try the Sweet-potato pie from our 100 Best list: It’s the most obvious treatment of all that wins us over: straight-up sweet-potato pie, as ideal as it is simple.
Try the gianduja gelato from our 100 Best list: Every flavor, every time, Jessie Oloroso kills it. But when her shop is out of this knee-bucklingly rich chocolate-hazelnut flavor, it nearly kills us.
Try the cinnamon bomb from our 100 Best list: Why call this (admittedly tame-looking) pastry a “bomb”? Because this moist, cinnamon-dusted cake is unexpectedly addictive. And that’s dangerous.
Try the chocolate bouchon from our 100 Best list: Stephanie Izard successfully incorporates foie gras as a decadent marshmallow “fluff” alongside a moist chocolate cake.
Try the Oatmeal-chocolate bread from our 100 Best list: There was nothing molecular or fancy about these thick slices of homey, chocolate-studded cake. There was, though, something special about them.
Try the pineapple upside-down cake from our 100 Best list:Sandra Holl turns a dessert most associated with the Midwest, the ’70s and canned pineapple rings into something lovely and sophisticated
Try the frozen cucumber mousse from our 100 Best list: Executive pastry chef Bryce Caron turns a humble cucumber into this creamsicle-like dessert, which is unexpectedly rich & surprisingly refreshing
Try the Chèvre fritters from our 100 Best list: Thanks to pastry chef Elissa Narrow, now every time we bite into a fritter, we expect it to ooze with liquefied Prairie Fruits Farm goat cheese.
Try the Salted-caramel marshmallows from our 100 Best list: Katherine Duncan takes her masterful caramel and folds it into her light marshmallows sweetened with wildflower honey.
Try the Rau câu from our 100 Best list: Stiff coconut custard flavored with grassy pandan leaf and poured into a skinned coconut shell to set.
Try the Irish bread pudding from our 100 Best list: These slices of moist bread pudding are griddled, giving the pudding crispy, caramelized edges—and giving you a reason go take a nap.
Try the basque cake from our 100 Best list: Thankfully, this warm cake with a golden crust and soft middle is the only dessert pastry chef Amanda Rockman keeps on her menu year-round.
Try the ham and cheese fondue from our 100 Best list:Take a croque-madame, increase the cheese tenfold, melt it in a crock, fold in ham, put the egg on top and use the bread on the side, for dipping.
Try the ricotta and honeycomb from our 100 Best list: This ricotta is richer and smoother than we could have imagined (it’s whipped with olive oil), paired with sweet honeycomb and grilled bread.
Try the steak tartare from our 100 Best list: If you can find a better steak tartare anywhere in town, we’re buying.
Try the Forest mushrooms from our 100 Best list: Founding chef Laurent Gras left. Michelin took away two stars. When we ate this wild and brooding mushroom dish at L2O, we couldn’t have cared less.
Try the roast carrot and avocado salad from our 100 Best list:Crunchy with seeds, redolent with spices and enhanced with crème fraîche, this is proof there is such a thing as salad evolution.
Try the blue-cheese-and-mushroom beignets from our 100 Best list:We went for the cocktails. We came back for these meltingly rich puffs.
