Feast for the Eyes - March 2, 2011 An extra helping of photos from the March 2011 “Where to Eat Now” cover story. Halibut with spaghetti squash, fennel, purple potatoes, chanterelle mushrooms, and rapini from Jean-Robert’s Table Braised pork belly with white wine pear-saffron purée and caramelized Brussels sprouts from Nicola’s La Pizza “Del Sole” with yellow and red Beefsteak tomatoes, mozzarella, and baby arugula from Via Vite Hazelnut crusted Tasmanian sea trout, with curried cauliflower, pequillo peppers, cauliflower puree, and pomegranate brown butter from The Palace Lightly cured albacore tuna with edamame, Picholine olive petals, candied peanuts, bottarga, pink peppercorns, and smoked Greek yogurt from The Palace Veal sweetbreads with haricot vert, shiitake mushrooms, and smoked paprika vinaigrette from Orchids Nicola’s Chef de Cuisine Joel Molloy finishing a millefoglie with blood oranges, Belgian dark chocolate, and dark chocolate gelato Persimmon cake with vanilla whipped cream, diced persimmons and cream cheese gelato from Nicola’s Risotto “primavera” classic, “revised my own way,” says Chef Cristian Pietoso at Via Vite. Achiote-rubbed Hill Farm chicken with local sweet potato chipotle mash, New Mexico red chile, and red onion and orange salad from Nectar Vegetable dosas with heirloom turmeric rice, local and seasonal vegetables, saffron curry sauce, and cilantro chutney from Nectar Foie gras torchon with duck confit roulette and a duo of plum from Jean-Robert’s Table Roasted duck neck with Gruyere, biscuits, beet gastrique, crisp arugula, and carrot brodo from Daveed’s Wood fired langostino with roasted garlic from Boca Striped bass with salsa verde, red potato, leeks and watercress from Daveed’s Filet with crema kasa risotto cake, haricot vert, and red wine reduction from Honey Pork belly confit with braised leeks, house pickled ginger, and a quail egg from Bouquet Sous vide venison with prickly pears, celery root, baby beets, juniper reduction, and cumin-currant glaze, from Cumin Bone-in pork loin with sweet potatoes, Brussels sprouts, house-made apple butter, and golden raisins from Bouquet Cocoa-dusted flourless chocolate cake with Jameson vanilla bean ice cream from Honey