Individual Dishes of the Year

[jamiemaw]

Here's an opportunity to sing the praises of the best individual dishes that you've eaten over the past year.

I'm going to get things going with an item that rarely gets much attention: Chicken.

And my two favourite chicken dishes of the year just past were at:

Villa del Lupo from Chef Julio Gonzalez-Perini: roasted half chicken, partially deboned with a vertical leg in an intense wine-raised reduction.

Cioppino's Enoteca from Chef Pino Posteraro: rotisserie chicken with garlic under crispy skin, pureed potatoes with perfume of white truffle oil, and baby bok choy in reduced chicken sauce.

And your favourite individual dishes - starter, entree or dessert - of the year?

Edited April 4, 2005 by jamiemaw (log)

[Irishgirl]

Starter:

Pino's Octopus Carpaccio at Cioppino's.

The most interesting and thoroughly enjoyable dish I've had in a while.

[Mooshmouse]

Squid.

Spicy garlic squid from Phnom Penh. Need I say more?

[merlin]

starter:

Victoria's Cafe Brio

Seared albacore tuna floating in a "puddle" of bright green asparagus veloute topped with crisp grilled, proscuitto-wrapped asparagus tips topped with a bright yellow and white fried quail's egg.

Tasted delicious and was also a sight for the eyes with all the colours.

lunch:

Victoria's Zambri's

Duck ragu with green olives served over grilled polenta

Perfect comfort food on a cool Fall afternoon...nothing involved...just very good "stick to your ribs" homestyle cooking.

[merlin]

And my two favourite chicken dishes of the year just past were at:

Villa del Lupo from Chef Julio Gonzalez-Perini: roasted half chicken, partially deboned with a vertical leg in an intense wine-raised reduction.

Cioppino's Enoteca from Chef Pino Posteraro: rotisserie chicken with garlic under crispy skin, pureed potatoes with perfume of white truffle oil, and baby bok choy in reduced chicken sauce.

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I am getting ravenous. Both of those chicken dishes sound terrific. I think I can taste the wine reduction and I sure can smell the truffle oil combined with the garlic.

When so much chicken is of the boneless variety nice to read of places doing it the flavourful way.

[butter]

Uni (sea urchin) shooter with pureed mountain potato from Octopus Garden.

[jamiemaw]

Uni (sea urchin) shooter with pureed mountain potato from Octopus Garden.

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Also in the theme of uni, butter, nori-wrapped whole uni sushi from Yoshi Tabo at Bluewater and sea urchin soup, served in its shell, from David Hawksworth at West. Both dishes sensed precisely when to get out of the way of the delicate central ingredient.

[jamiemaw]

starter:

Victoria's Cafe Brio

Seared albacore tuna floating in a "puddle" of bright green asparagus veloute topped with crisp grilled, proscuitto-wrapped asparagus tips topped with a bright yellow and white fried quail's egg.

Tasted delicious and was also a sight for the eyes with all the colours.

lunch:

Victoria's Zambri's

Duck ragu with green olives served over grilled polenta

Perfect comfort food on a cool Fall afternoon...nothing involved...just very good "stick to your ribs" homestyle cooking.

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Thanks for chiming in on Victoria, Merlin. I hope that we hear some more about the startling cooking going down on the Island from our friends there.

[Ducky]

partially deboned with a vertical leg in an intense wine-raised reduction.

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Was this last Saturday night? That could have been my wife.

[jayhay]

partially deboned with a vertical leg in an intense wine-raised reduction.

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Was this last Saturday night? That could have been my wife.

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[jamiemaw]

partially deboned with a vertical leg in an intense wine-raised reduction.

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Was this last Saturday night? That could have been my wife.

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Yes, it was entirely pleasant meeting Delores, Ducky --she remains a real credit to you and the rest of the flock. Although truth be known I think she snagged a bit of panty hose on the chandelier.

[Memo]

Two of 2005:

- Veal Cheeks @ Victoria's Brasserie L'ecole

- Beef Tongue @ Happa Izakaya

Edited April 7, 2005 by Memo (log)

[Ling]

Uni (sea urchin) shooter with pureed mountain potato from Octopus Garden.

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One of my favourites as well!

The spicy garlic squid at Phnom Penh, the Caramel-Chocolat at Ganache Patisserie, the gingerbread pudding (mmm...pumpkin ice-cream!) at Hamilton Street Grill, the yam fries at Yuji's, and the Americanos at the Elysian Room are some of the other highlights I've discovered this year, thanks to Egullet.

[barolo]

Summer pudding at Parkside. One of those simple traditional dishes that is much more than the sum of its parts.

[PaoPao]

I think I'll break this topic into meals:

Breakfast I would nominate either the PHAT Benny (Everything Bagel, Montreal Smoked Meat, Poached Egg, and Holl. Sauce) or the Nutella French Toast, both at PHAT.

For a Lunch dish I would say the "Bandeja Paisa" at Banano's Cafe. This great dish has ground beef, rice, beans, fried plantains, a fried egg, special sausage, avocado, pork puff, and an arepa.

Dinner, hmm, this one is tough. Probably the Osso Bucco at La Terazza on Pacific Ave. would get my vote. Very simple and delicious served with a risotto.

Dessert is going to be the Tropical Carrot Cake at Picnic on S. Granville.

[Bubbalicious]

Best Cocktail Combination of the Day:

A fig-infused vodka martini served with crumbled blue cheese followed by a sake, pear nectar and caramel liqueur martini. Yum.

Best Individual App of the Day:

Foie Grad Torchon with truffle toast and a granite made with white grapes and port. Wow.

Best Individual Shared Main of the Day:

Big plump and juicy mussels in a tomato, coconut milk and cilantro broth with a small bowl of fries that were slightly sweet and salty. Ooh.

Best Flatware of the Day:

Sleek and Shiny, Smooth and Silky, Heavy and Balanced, Signed by the Designer who deserves applause. Aah.

I am now in the Went-To Chambar-In-The-Beginning-&-Hated-It-But-Went-Back-&-Now-I-Love-It-Oh-How-I-Wish-Nico-&-Kerri-Were-My-RoommatesorBrotherorSisterorBestFriends camp. Think they need a nanny? Can a guy be a nanny?

I am hoping that this year there will be at least one or two meals that are as good as this one was. Will keep you posted. Promise.

[peppyre]

OK, I've thought long and hard on this one and I think I finally have my decision.

I ate so many wonderful and new things this past year but the one thing that I can still taste/smell was (oh this is so obvious) my first taste of Hanger steak at HSG. It's just sooo good! This was also the first time I ate any kind of red meat rare, so it was kind of an epiphany for me too.

[Sonja]

Best  Cocktail Combination of the Day:

A fig-infused vodka martini served with crumbled blue cheese followed by a sake, pear nectar and caramel liqueur martini.  Yum.

Best Individual App of the Day:

Foie Grad Torchon with truffle toast and a granite made with white grapes and port.  Wow.

Best Individual Shared Main of the Day:

Big plump and juicy mussels in a tomato, coconut milk and cilantro broth with a small bowl of fries that were slightly sweet and salty.  Ooh.

Best Flatware of the Day:

Sleek and Shiny, Smooth and Silky, Heavy and Balanced, Signed by the Designer who deserves applause.  Aah.

I am now in the Went-To Chambar-In-The-Beginning-&-Hated-It-But-Went-Back-&-Now-I-Love-It-Oh-How-I-Wish-Nico-&-Kerri-Were-My-RoommatesorBrotherorSisterorBestFriends camp.  Think they need a nanny?  Can a guy be a nanny?

I am hoping that this year there will be at least one or two meals that are as good as this one was.  Will keep you posted.  Promise.

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Hi Bubbalicious

that sound just like my dinner (ha ha).

I have to agree wholeheartedly. It was spectacular.

Isn't it amazing how the feel of beautiful flatware enhances your dining experience?