Tag Archives: TONY’s 100 Best ’11

For the third and final year in a row, I’ve eaten my way through Time Out New York’s 100 Best Dishes list. I’ve posted my conclusion here, but for those of you not keen on words, you can re-live the experience with me via food pornography. Once again, I’ve documented my adventure on video and you can watch me eat through all the dishes in less than 4 minutes. Check out the feast below.

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For the third year in a row, I’m going to attempt to eat every single item on Time Out New York’s annual 100 Best Dishes list. In no particular order, here’s my take on their Top 100. Let the gluttony continue…

Maybe it’s because I went to theater school and learned the art of storytelling, but I always like to come full circle. Almost exactly a year ago, Time Out New York invited us to join them in an interview and dinner featuring an item from their new 100 Best list. They brought us and two others who had journeyed through the culinary landscape of their 2010 list to Souvlaki GR. Their pork souvlaki was featured on the “new” 2011 list (the one I’ve now completed). The night at their brick-and-mortar location in the Lower East Side was full of photos, conversations, and anecdotes. So I didn’t really get a chance to be critical.

I’ve had many chances over the last year to examine this souvlaki, but I thought it would be a fitting end to the gluttonous adventure to re-visit it now.

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For the third year in a row, I’m going to attempt to eat every single item on Time Out New York’s annual 100 Best Dishes list. In no particular order, here’s my take on their Top 100. Let the gluttony continue…

It’s kind of ironic that Time Out included a list item from the boldly named Best Pizza and it was not the pizza.

Time Out seemed to think the chicken parmesan sandwich was best at this little joint on a side street of hipster Williamsburg. Best Pizza is one of the few new pizza spots that will sell their pizza by the slice. I didn’t get one since I had a big sandwich to conquer, although I took a bite of my friend’s. I’ll have to come back for a full pizza review to determine if they are indeed the best.

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For the third year in a row, I’m going to attempt to eat every single item on Time Out New York’s annual 100 Best Dishes list. In no particular order, here’s my take on their Top 100. Let the gluttony continue…

Am I the only one with a sweet tooth who does not like Momofuku Milk Bar? I keep trying their bizarre soft serve flavors (like Cereal Milk, Salted Cucumber, or BBQ) in hopes that maybe this time I’ll “get it.” I can never finish the ice cream due to the cloyingly sweet flavors and the artificial taste. Yet they keep opening these dessert spots all over the city and people keep coming. I guess I just don’t get it.

I did finally “get” one of their other desserts. I’ve had some of their cake truffles in the past and again found them too sweet, rich, and borderline nauseating. I think the concept is great, but the execution has always left me unimpressed. So I wasn’t terribly excited when Time Out included the pretzel cake balls on their list.

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For the third year in a row, I’m going to attempt to eat every single item on Time Out New York’s annual 100 Best Dishes list. In no particular order, here’s my take on their Top 100. Let the gluttony continue…

The lunch menu at Momofuku’s Ssäm Bar is most definitely duck-centric. At dinner, the wild card in David Chang’s Asian food empire does a whole rotisserie duck meal (which requires reservations and a lot of money), in addition to a variety of other large format meals and entrees. But at lunch, it’s pretty much all duck.

Sure you could get some sides or a few slices of ham, but if you want anything verging on substantial, you better like the quacker.

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For the third year in a row, I’m going to attempt to eat every single item on Time Out New York’s annual 100 Best Dishes list. In no particular order, here’s my take on their Top 100. Let the gluttony continue…

I know this is New York City and everything is expensive, but how can you justify $19 for a jar of jam?!? That’s absurd. You’d have to make some pretty little packaging or have it shipped from France or add some alcohol or something!!

Okay, so Christine Ferber’s jams do have a beautiful red bonnet, they are actually produced in the Alsace region, and might even have the addition of kirsch (cherry brandy). But is it worth the $19 price tag for less than 8 ounces?

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