BRIAN’S 100 BEST ’19: Top Ten (Numbers 10-6)

I’m counting down the 100 best dishes I tasted in 2019…

Wow! Not only are we down another year, but we are putting an entire decade behind us. And now that we are well into the 21st Century, I have been documenting my food adventures around New York officially for 10 years. Whew! So perhaps I am somewhat qualified to unveil another top ten list of my favorite dishes of the year. There are a few amazing vegetarian creations here, quite a few new hot spots, and more beef dishes than I expected. But the one thing that ties these ten together is that they were perfect ways to close out another ten years of eating.

NUMBER 10: X.O. SCALLOP TEMAKI at NAMI NORI

Affordable high-quality sushi and temaki (hand rolls) have both became pretty prevalent around the city. This year, they came together in a new omakase at Nami Nori. Hand rolls are available a la carte but the tasting menus are pretty affordable (at both lunch and dinner). Odds are you’ll get this on your tasting menu, but if not, it is a must order. Chunks of plump buttery scallops are kissed with XO sauce, which is a spicy fermented sauce popular in Hong Kong. It brought sweet funky spicy notes to the party. Also involved in this temaki was a hint of lemon and a smattering of tobiko which provided a very pleasant salty pop. Price: $6 (a la carte), part of tasting menu at lunch ($19) or dinner ($28)

NUMBER 9: MILK BUN BEC at WIN SON BAKERY

I am getting re-inspired by the humble bacon, egg, and cheese sandwich. I can thank places like the newly opened Win Son Bakery. This hip Taiwanese bakery specializes in baked goods and breakfast items. Some people recommend swapping out the milk bun for a scallion panckae, but I say start simple. This freshly baked milk bun was warm, soft, and a light topping for the remainder of the components. A perfectly folded egg paired with thick cut and smoky bacon, rich raclette cheese, and a ginger deluxe sauce that was somewhere between Thousand Island dressing and ginger compote. Bright, tangy, smoky, sweet, this sandwich literally had everything going for it. Price: $9

NUMBER 8: WONTONINI IN BRODO at GOLDEN DINER

Golden Diner is not your typical diner. It looks and feels like you would imagine but the menu is strangely upscale with lots of Asian influences. I’m really excited about this place after only one quick meal. Mostly because the Soup du Jour (which is this Wontonini in Brodo through January) was mindblowingly good. Full of peppery umami notes, these is a complex nourishing bone broth at the base featuring expertly made pork meatballs wrapped in delicate pasta wrappers. To top it off, there are generous shavings of earthy mushrooms and salty parmesan. This is a satisfying umami bomb and about to make me fall in love with diners all over again.

NUMBER 7: LABNE MOUSSE at MISS ADA 

I almost skipped dessert at Miss Ada, completely satisfied by the two savory dishes I tried. But I’m so glad I took the plunge because this dessert was one of the best I’ve had at a restaurant in a long time. Almost like a meringue or a whipped cream, this frothy treat had a pleasant yogurt tang and a refined sweetness. The signature dessert is enhanced by rotating seasonal accompaniments. I was lucky enough to get rhubarb, buckwheat crumble, and a sorrel granita which added both a bit of warming spice and icy texture. Price: $8

NUMBER 6: FOLDED CHEESEBURGER IN A PITA at MIZNON

Ever year there is usually one newer burger that captures my heart. I never would have expected this year’s to look like this. Smashed flat and thin, the meat patty at Miznon inside the Chelsea Market has lots of char and beefy flavors. On the first few bites, you get the simplicity of that meat along with some griddled white cheddar. It would be great with a knife and fork, but then you get down into the actual pita, which is fluffy and soft, and there is even more going on. Dollops of garlic aioli and bright tangy pickles bring you into another world. A world where appearances are as surprising and dramatic as flavor. Price $12.75