Top Dishes of 2013

by Antoinette Bruno and Will Blunt
Antoinette Bruno and Aliza Eliazarov
December 2013

Top 10 Savory Dishes

Wild Seaweed, Braised Dungeness Crab, and Brown Butter


Philly. New York. San Francisco. New England. Carolinas. Singapore. This year, we saw what some of the industry's best and brightest had to offer. We're talking new plating styles, exciting products, and some of the boldest flavors we've had yet.

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Top 10 Pastry Dishes

“Cheese Course” from Pastry Chef Thomas Racquel of Acadia – Chicago, IL


Let go of your preconceived notions, because this year broke every silicone mold there is. From the ever-evolving plating aesthetic of the pastry kitchen to the crossover of mise en place into the savory kitchen, the flavors, textures, and presentation were astounding.

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Top 10 Cocktails

Polar Bear from Mixologists Scott Baird and Josh Harris of Trick Dog - San Francisco, CA


Breaking away from established markets like New York City and San Francisco (though some of our favorites hail from these cities), we found exciting drinks everywhere from the tip of Maine to the Appalachian Mountains. Grab a stool, open your mind, expand your palate: here's what the new age of cocktail has to offer.

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Top 10 Cravable Dishes

Grilled Whole Butterfish and Spot Fish over Deep-fried Broccoli from Chef Ricky Moore of Saltbox Seafood Joint – Durham, NC


You know that moment when you take a bite of food so good you simply can't stop thinking about? Maybe a week goes by, maybe a year goes by, but you can still taste it, feel it, savor it in your mind. Here are 10 dishes our editors can't stop thinking about.

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