We could have picked ten of our favorite dishes from each of these chefs. Somehow, we narrowed each list down to one.
1/14Photograph: Chris Strong
2/14Photograph: Erica Gannett
4/14Photograph: Martha Williams
5/14Photograph: Peter HoffmanDecember 2007Takashi Yagihashi opens Takashi in Bucktown, filling a void in the city for upscale Asian fare that isn�t married to tradition (see Arun�s).
6/14Photograph: William Moran
7/14Photograph: Nolan Wells
8/14Photograph: Erica Gannett
9/14Photograph: Lindsay Gallup
10/14Photograph: Martha Williams
11/14Photograph: Chris Strong
12/14Photograph: Kate Dessa
14/14Photograph: Martha Williams
By Julia Kramer, Heather Shouse and David Tamarkin|
GRANT ACHATZ TROUT ATALINEA When we ate this “Escoffier course” in January, we had no idea it hinted at what chef Achatz had in store for Next, his period-piece restaurant slated to open in early 2011. All we knew was the combination of stunning antique serviceware and a classic French recipe made this the most memorable dish in a very memorable meal.
JASON MCLEODANY SEAFOOD ATRIA From the amuse (a pristine hama hama oyster sharing its shell with caviar) to the first course (luxurious langoustines) on through the entrées (delicate turbot), chef McLeod has proven he owns the oceans—at least inside the Elysian hotel’s serene restaurant. If forced to choose one dish, we suppose we could survive on the butterlike lobster.
TAKASHI YAGIHASHICHILLED FRESH HOUSEMADE TOFU ATTAKASHI Every plate at Yagihashi’s restaurant defines elegance and balance. But his light, refreshing tofu redefines bean curd.
PAUL KAHANSEAFOOD TOWER ATTHE PUBLICAN With countless great meals at Kahan’s restaurants (including Big Star, Blackbird and Avec) under our collective belts this year, it was the three-tiered presentation of mussels, clams, oysters, shrimp, octopus, crab and lobster that most represented the chef’s ability to make simple, high-quality ingredients a cause for celebration.
RICK BAYLESSHAM-AND-CHEESE EMPANADA ATXOCO He’s a Top Chef Master, favorite of Obama’s, consultant on one of the hardest restaurants to get into in Los Angeles, and we’re giving Bayless props for…an empanada? What can we say, we’re simple folks with simple tastes.
STEPHANIE IZARDBEEF TONGUE WITH MASA ATGIRL & THE GOAT Full disclosure: TOC critic Heather Shouse is co-authoring a cookbook with Izard, but even people who don’t know the chef (like TOC’s other critics) are heaping on praise. Our favorite of the Top Chef winner’s small plates: the beef tongue—braised tender and tossed with shards of crispy housemade masa and punchy salsa verde.
DIRK FLANIGANHOUSEMADE PAPPARDELLE WITH MAINE LOBSTER ATHENRI Perfect noodles, sweet lobster, an impossibly rich sauce. It’s the only dish at Henri that’s as decadent as the decor.