Judging by the empty tasting stations at the end of the night, the small plates offered by Food & Wine’s former best new chefs—and two Top Chef winners—were a hit with the hungry masses at the magazine’s party last week. But which dishes stood out in the gastronomic smorgasbord?
What was the best thing you ate tonight?
“[David Chang’s] pork buns. They’re even better at his restaurant, when they’re really hot and fresh.”
—Susan Phuvbasitqul, copy writer
“The pork buns were my first stop, and they were definitely the best thing here.”
—Nadia Gan, stylist
“[Harold Dieterle’s] rock shrimp soup had a nice spiciness. It was very flavorful.”
—Kim Mills, flight attendant
“Hands down, the ravioli [Christopher Lee’s ricotta cheese ravoli with fava beans, pickled ramps, and Parmesan broth] was my favorite. I love fava beans, and it’s hard finding good recipes with them.”
—Ramzi Zachari, media director, Moxie Interactive
“I loved the ravioli—they really shouldn’t have run out of it! The [Häagen-Dazs] pomegranate ice cream was really great too.”
—Angela Rothschild, media planner
Stand-out drinks?
“The Champagne is really fantastic. And the chardonnay they are serving is very good too.”
—Andrew Hampp, reporter, Advertising Age
“The white Russians made with Starbucks liqueur were surprisingly good. I’ve put a few of them away.”
—Pete Sommers, media planner
Just when we thought the foam trend was completely played out, it appeared in several of the chefs’ dishes. So, foam: pro or con?
“Foam can work when it’s done for a reason. The foie gras cappuccino [by Daniel Humm] had a nice foie gras flavor but a much different, lighter texture. It created a different taste sensation.”
—Bret Thorn, food editor, Restaurant News
“I think foam is over as a trendy item. It depends on how it’s used. If it adds flavor and texture to a dish, it’s O.K. But eating air is over.”
—Dana Cowin, editor in chief, Food & Wine
What was the best thing you ate tonight?
“[David Chang’s] pork buns. They’re even better at his restaurant, when they’re really hot and fresh.”
—Susan Phuvbasitqul, copy writer
“The pork buns were my first stop, and they were definitely the best thing here.”
—Nadia Gan, stylist
“[Harold Dieterle’s] rock shrimp soup had a nice spiciness. It was very flavorful.”
—Kim Mills, flight attendant
“Hands down, the ravioli [Christopher Lee’s ricotta cheese ravoli with fava beans, pickled ramps, and Parmesan broth] was my favorite. I love fava beans, and it’s hard finding good recipes with them.”
—Ramzi Zachari, media director, Moxie Interactive
“I loved the ravioli—they really shouldn’t have run out of it! The [Häagen-Dazs] pomegranate ice cream was really great too.”
—Angela Rothschild, media planner
Stand-out drinks?
“The Champagne is really fantastic. And the chardonnay they are serving is very good too.”
—Andrew Hampp, reporter, Advertising Age
“The white Russians made with Starbucks liqueur were surprisingly good. I’ve put a few of them away.”
—Pete Sommers, media planner
Just when we thought the foam trend was completely played out, it appeared in several of the chefs’ dishes. So, foam: pro or con?
“Foam can work when it’s done for a reason. The foie gras cappuccino [by Daniel Humm] had a nice foie gras flavor but a much different, lighter texture. It created a different taste sensation.”
—Bret Thorn, food editor, Restaurant News
“I think foam is over as a trendy item. It depends on how it’s used. If it adds flavor and texture to a dish, it’s O.K. But eating air is over.”
—Dana Cowin, editor in chief, Food & Wine
