Visitors from Shanghai? Que?

I love getting surprise visitors at Restaurante Martín Berasatégui every day. Cada día es una aventura. Life is like a box of 巧克力 (pronounced txakolí!)。Just when I least expected it, and ironically, just when I’d commented that I wish I had someone with whom to speak my native tongue, in walked Max and Seven, los jefes de Shanghai. It was a pleasure to spend the weekend with them chatting about food, Shanghai, Basque country and txakolí. Our Monday began beautifully:

Reflect

Continue reading

Best [eats] of 2010

2010 was a glorious year in food and travel for me. I am very fortunate [and forever indebted to those who made it possible] to have experienced all the delicious journeys I did. Here’s a look back:

The tastiest, crispiest-skinned pork chop:

Restaurant Martín, Shanghai

The freshest ikura (with edamame soy beneath):

Urasawa, Beverly Hills, CA

Best intermezzo (passion fruit custard, XO rum granité, coconut foam):

Joël Robuchon, NYC

The best taste-bud-numbing spicy (lazi ji 辣子):

Chuan Ban川办餐厅, Beijing

Favorite ‘cold’ dish veggie-seafood medley (dashi jelly with sea bean, bell pepper, zuchini, tako, white fish):

Sugawara, Tokyo

Best shaved-ice, a.k.a. mountain of ice with various bean and gelatinous toppings:

Bellagio鹿港小镇, Shanghai

Best gelato (or in this case, lemon sorbet):

Grom, Paris

Best drinks (my favorites include: 1919, French 75, Old Cuban, Sazerac…just to name a few):

Drink, Boston

The ultimate naan bing (okay this was actually 2009 but I’m still remembering it!):

Tian Shan Mountain 天山, Xinjiang 新疆

The best banh-mi sandwich [aptly hidden inside a convenience store on Larkin Street]. Don’t forget the jalapeños!

Saigon Sandwich, San Francisco

El mejor jamón [bellota]. Que rico:

Bar La Cepa, San Sebastián

Crispiest sea-bass [with safffron emulsion]:

The French Laundry, Yountville

The coolest gougère [pillow]:

Meadowood, St. Helena

Best cheese course (chevre, roquette, pain et miel confiture):

Une Table au Sud, Marseille

Favorite dessert [an ode to Alex Stupak] (vanilla-mango ice cream, yuzu, spruce):

WD~50, NYC

Best ma soy (house soy sauce), anago and bonito [an ode to Yasuda-San] :

Sushi Yasuda, NYC

Best pasta (Fresh cut semolina spaghetti, crab, Santa Barbara sea urchin, basil):

Marea, NYC

Tastiest post-dessert treat (Olive oil ganache):

Spring, Paris

Best offal (Tête, langue et cervelle  de veau croustillante, pommes vapeur et sauce gribiche aka crispy head, tongue and brain of veal with boiled potatoes and gribiche sauce):

Café Constant, Paris

The juiciest, most tender pork bun (“Chairman Bao” with Berkshire pork, haus relish, Taiwanese red sugar, crushed peanut, cilantro):

BaoHaus, NYC

The tastiest non-standalone-uni dish (Santa Barbara uni with black soy bean yuba in shiitake broth):

Soto, NYC

The ultimate beef [flap meat] roasted over an open pit (Annual Portuguese American festival held in August):

Portuguese American Recreation, Woburn

The best chocolate tart (smooth, velvety, deep):

Les Cocottes, Paris


 

 

Stay tuned…