The 10 Best Dishes That I Ate in 2012

The 10 Best Dishes That I Ate in 2012

Photo of Margot Mazur

I just had to do a list of the 10 best dishes that I ate this year. I ate so much good food, in fact, that 2012 may very well have been the best eating year of my life.

10 Places
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    It’s a giant puff of a pancake, almost obscene in its girth. It comes to the table at Canelé in Atwater Village and people stop talking because, well, “did we really just order that?”
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    The food at Cardamom Hill is inspired by the food Asha ate growing up in Kerala, and you can feel the love Asha has for her home country in every bite. It’s one of America’s best new restaurants.
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    I enjoyed my meal so much the first time I went to Tasty Noodle House, I went back a second time a few days later. And even after those two visits, I’d still barely scratched the surface.
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    Each bite had me scratching my head but also patting my belly because I enjoyed what I was eating so much. At the end, I had no idea what I’d just consumed, but I loved it.
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    his is Thai food with the speakers turned to 11, there are chiles, chiles galore. And the dish that best embodies this bold approach to Thai cooking is the one every foodie has to eat when they go visit: the crispy pig tails.
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    It’s a rigatoni made with Marco’s pasta extruder and he adds cocoa to the dough to give it a dark, bitter flavor, that bitterness pairs exceptionally well with the sweetness of the wild boar ragu.
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    Instead of tortilla chips, yucca chips. Instead of cheese and pickled jalapenos, fish. And raisins. And Asian pear. It’s hard to describe how those things work together, but they do work together.
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    The John Dory’s lobster chowder, but just by themselves these rolls are worth your attention, they’re the single best argument against an Atkins diet I can imagine.
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    This was the best barbecue I’ve ever had with the caveat that I haven’t had serious barbecue anywhere else (Kansas City, here I come). I absolutely loved everything I ate at Franklin which is why it earned the #2 slot.
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    This dish is like reaching the end of the internet. Everything great you can imagine–the freshest oysters, the most exquisite caviar, all unified in a creamy, briny tapioca–happens in this dish.
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