Iconic Foodie Dishes
Question for all self-proclaimed foodies out there (for a project I am working on)
I am trying to identify iconic restaurant dishes - the ones that you not only remember, but that other like-minded foodies would recognize. From fine dining to simple good food: what are those dishes that all foodies know?
1. Restaurant name
2. Chef (if you know it)
3. Name of dish and description
4. Why this dish?
Focused on domestic ideas...but open to international suggestions as well.
2. Michael White
3. Fusili with red wine braised octopus and bone marrow -- Octopus is poached in tomato sauce, then seared, red wine added, original tomato sauce, halfway cooked fusilli, slices of cooked bone marrow, basil, then plated, and a buttery baked breadcrumb mixture put on top.
4. It's Marea's most famous dish, has been featured on a few food shows, and tastes pretty awesome.
2. Wylie Dufresne
3. Eggs Benedict: Gelled egg yolk, frozen-dried Canadian bacon chip, fried hollandaise, English muffin breading,
4. Been on the menu forever, featured on Top Chef I believe, featured in Lucky Peach magazine and on a bunch of food shows. Also Wylie has said eggs benedict (and eggs in general) are his favorite food.
2. Wylie Dufresne
3. "Everything bagel": everything bagel ice cream, freeze-dried salmon, mini-sheet of cream cheese, mini-red onion rings.
2. Scott Conant
3. Spaghetti, tomato & basil
I've seen him make this dish on TV, and have heard rave reviews.... I just don't know that I want to blow $24 on pasta pomodoro.
2. Grant Achatz
3. "Hot Potato, Cold Potato" -- Sticking out of a translucent lens-shaped wax bowl of chilled potato soup, at a 40 degree angle, is an acupuncture needle pierced with, from bottom to top, parmesan, chilled butter, chive, warm potato and black truffle. You pull the pin and immediately tip back the contents into your mouth.
4. It is one of the only dishes at Alinea that has been on the menu since its inception. It embodies several aspects that are iconic to Alinea (the presentation, delivery, flavor/texture/temperature combinations, modernism, etc.). And it tastes freaking amazing.