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This year, restaurants have faced a unique set of challenges as they adapt to the evolving preferences of diners in an uncertain economy. While many are eager to move beyond the shadow of COVID-19, the dining scene is still evolving, reflecting the long-term impacts from the pandemic that reshaped consumer behavior and expectations, as detailed in recent analyses.
In this transformative landscape, chefs at both established restaurants and new culinary ventures have risen to the occasion, providing diners with comforting and satisfying meals. As I explored various dining experiences while transitioning into my role at Eater, I encountered a range of flavors and innovative dining concepts that resonated with me. Here are some standout dishes that exemplified culinary excellence this year.
Coconut escolar ceviche at Lao’d Bar in Austin, Texas
One humid Friday afternoon, I found refuge in the vibrant setting of Lao’d Bar after work, looking for refreshment. Although I sampled an array of dishes, including the crispy nam khao rice, the Lao’d dogg, and even a smash burger, the coconut escolar ceviche stood out as an exceptional treat. This dish features tender escolar slices enveloped in a velvety coconut sauce enhanced with vinegar, peppers, and tangy pickled red onions, all elegantly served in a coconut shell, balancing playfulness with eco-friendliness. Topped with crispy onions, it showcases the restaurant’s flair for creativity and flavor.
Seafood tajin at Hamido Seafood in Queens, New York
Despite the challenging downpour, my friend and I were determined to dine at Hamido Seafood, a cherished spot in Queens, known for drawing crowds with its magnificent fish selections. The owners bring their culinary expertise from Alexandria, Egypt, enriching the local food scene. The bustling energy of the restaurant only adds to the experience, but what truly steals the show is the seafood tajin. This vibrant dish features a hearty mix of calamari, shrimp, and farmers’ market produce swimming in a steaming tomato sauce. Paired with warm pita bread and refreshing mint drinks, it transformed our rainy day outing into a celebratory feast.
Bouillabaisse and bread basket at King Brasserie & Bar in New Orleans
While hotel restaurants often face criticism for overpriced and uninspired dishes, Kimpton Hotel Fontenot’s King Brasserie & Bar offers a refreshing departure with its superb bouillabaisse. This rich dish combines an array of seafood—scallops, shrimp, mussels, and crab—swimming in a fragrant saffron broth, elevated by slices of fennel and complemented by hearty potatoes, served alongside a delightful assortment of fresh breads perfect for sopping up the final traces of broth.
Fish stuffed with rof at Resto Le Coucher du Soleil in Saly, Senegal
During my visit to Resto Le Coucher du Soleil, I asked my friend Cherif Mbodji about a curious green filling in my fish. He delightedly introduced me to rof, a herbal stuffing that is a staple in Senegalese cuisine. The dish featured perfectly seasoned fish complemented by the zesty spiciness of the rof, served with sides of cassava and vegetables along the serene shores of the West African coast—creating a picturesque and flavor-rich dining experience.
Battambong sliders at Battambong BBQ in Long Beach, California
I first learned of Chad Phuong and his unique culinary blend of flavors from Cambodian and Texas barbecue while reading about his venture on Eater LA. The experience at his Long Beach establishment came alive with the Battambong slider, where flavorful tri-tip is enveloped in sriracha mayo, topped with pickled slaw, all within fluffy brioche buns. This dish is representative of Phuong’s ability to harmonize cultural influences, reflecting his passion for both his heritage and craft.
Buka stew at ChòpnBlọk in Houston
ChòpnBlọk stands out in Houston’s dining scene, breaking traditional molds with chef Ope Amosu’s unique approach to West African dishes. His buka stew, a Nigerian classic, is served with rice and sweet plantains. This creative interpretation underscores a powerful blend of tradition and contemporary flair, celebrating the rich culinary heritage of the Black diaspora.
Pad cha clam toast at Little Grenjai in Brooklyn, New York
After a minor hiccup during my dinner visit to Little Grenjai, where we missed out on their famed smash burger, fortune smiled upon us in the form of the pad cha clam toast. Combining spicy Thai seafood flavors with a clam topping on Texas toast, this dish brought a surge of flavor that resonated deeply. The combination of savory clams and chile paste broth showcased the ingenuity present in their kitchen, proving a delightful engagement for the senses.
Rabbit and turnip stew from Mosquito Supper Club’s Melissa Martin in Agen, France
Melissa Martin’s Mosquito Supper Club in New Orleans continues to impress with its blend of Cajun and French culinary traditions. In a remarkable twist, I had the pleasure of tasting her rabbit stew during a writing retreat in Agen, where the dish was infused with herbs and flavors drawn from a garden nearby. The harmony of spices in the stew encapsulates the beauty of French cooking intertwined with Martin’s deep-rooted Louisiana heritage.
Additional photo illustration credits: Photos by Kayla Stewart
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