Fried Artichoke with Romesco and Roasted NutsBancone·Will EllnerLondonCrispy fried artichoke hearts served with a vibrant Romesco sauce and topped...|
Juniper Sage DuckBistro ColetteBendDuck served with a pinot noir-cherry sauce, truffled potato & parsnip puree,...|
Duck ConfitRosemary and Fox·Josh PodwilsBendDuck confit is a French preparation where duck is slowly cooked in its own...|
Chocolate Lava CakeSoogil·Soogil LimManhattanA rich chocolate cake with a molten chocolate center that flows out when cut.|
Beef tartareSoogil·Soogil LimManhattanSimple and well textured with great texture on the pears and salad.|
Seared foie grasFore Street·Sam HaywardPortlandEasily one of the best dishes of the night, served with a scallion crumpet...|
Foie Gras with Citrus, Sweet Fruits, and CaviarAtera·Matthew LightnerManhattanA luxurious preparation of foie gras, elevated with bright citrus, sweet...|
Hot Foie GrasThe River Cafe·Rick LaakonenBrooklynSautéed duck foie gras served with Pell Farms strawberry and caramelized...|