8 Best Bites in New York From 2013

8 Best Bites in New York From 2013

Photo of Kenji Lopez-Alt

It it just me, or has it been a good year for Asian food in New York, both traditional and modern? If my list of the eight best things I've eaten all year is any measure, then yes

8 Places
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    Imagine taking a Korean scallion pancake & exploding it into the 3rd dimension, rising above its cast iron plate craggly & crisp, the pancake batter barely managing to contain crisp shoots of fresh scallion and local squid as tender as you can hope for.
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    It's a hole-in-the-wall, run-down-before-it-even-opened sushi bar in the public transportation limbo just below Yorkville on the Upper East Side, and it serves one of the best omakase meals I've had anywhere.
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    What might be the finest version of Husband and Wife Beef I've had, not to mention a telling of the story of its invention by an enthusiastic waiter. If you've ever thought of dabbling in tripe but have been afraid to try, this is the dish to do it with
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    Like many of Italy's finest foods, the Orecchiette with Lamb Sausage is about the quality of the individual ingredients and the way in which they complement each other, building into more than a sum of their parts.
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    The Rabbit and Snail Paella from Toro hits all the right notes. Creamy rice in a rich rabbit and chicken broth, plenty of smoked paprika, a crisp, browned soccarat, tender burgundy snails, carrots, and braised rabbit meat.
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    The tasting menu at Yuji Ramen: This was the last course in one of the most remarkable ramen-based meals I've ever had. And I had it at a lunch counter. Inside a Whole Foods. Where Yuji is making some of the most strikingly original ramen around.
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    The Whitefish Donburi from Ivan Ramen's Slurp Shop was the most surprisingly delicious thing I've tasted all year. Warm rice mixed with homemade furikake and topped with flaked white fish, cucumber, scallion, and salmon roe.
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    The Roasted Bone Marrow: Roasted bone marrow covered in tongues of sea urchin, cubes of potato crisped in clarified butter, a Meyer lemon aïoli, & micro celery greens, served with slices of grilled sourdough.
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