Extra images from the March 2012 Best Restaurants issue.
Roasted palmetto squab with delicata squash, pomegranates, crispy chicken skin, and compressed honey crisp apples from Orchids at Palm Court
Red-wine braised short ribs with Pecorino gnudi, sous vide carrots, and Alba white truffles from Orchids at Palm Court
Veal sweetbreads with marinated artichokes, into the woods mushrooms, and crispy prosciutto from Nicola’s
Sweet potato custard with poached apples, olive oil crumble, bourbon gel, vanilla gelato, and maple cotton candy from Nicola’s
Kentucky paddlefish caviar with Champagne aspic, poached leeks, potato salad, and egg mimosa from Jean-Robert’s Table
Pink peppercorn rose panna cotta atop a pistachio sponge with cardamom-scented apricots from Jean-Robert’s Table
Sea bass with light saffron sauce, fondue of spring vegetables, purple potatoes, pea puree, and duo of asparagus and onion tempura, from Jean-Robert’s Table
Short rib Wellington with truffle demi, roasted cauliflower, baby onions, and blue cheese creamy spinach with royal trumpet mushrooms from Jean-Robert’s Table
Surf and turf tartare, topped with marinated cucumber and radish salad and avocado, from Jean-Robert’s Table
Spicy capicola with arugula and pickled mustard seed from Enoteca Emilia
Enoteca Emilia’s prosciutto salad with pomegranate, ricotta salata, and fig balsamic vinaigrette
Five tastes of savory custard, from Cumin. Left to right: powdered custard with sea salt; candied bacon and julienne beets; spring herbs, asparagus, and truffle caviar; toasted rye, butter, and cherry bomb radishes; and foie gras, apple hazelnut
Duck breast with ramp puree, blackberries, seared foie gras, baby leeks, and duck skin chicharron from Cumin
Cumin’s dry-aged lamb rack with squid ink buerre blanc, leek puree, glazed soybeans, and Maldon sea salt
Brown butter carrot cake with coffee soil, toffee crumbles, beet mascarpone, raisins, micro basil, miniature carrots, and cream cheese gelato from Cumin
Chocolate budino with powdered cream, licorice fennel, passion fruit orbs, pineapple mint, sea salt, and dark chocolate curls from Cumin
Mangalista ham, compressed melon, local honey, watercress, and Marcona almonds, dressed with 2010 harvest Tuscan olive oil from Boca
Bread-crusted John Dory with root vegetable fricassee from Boca
Boca’s beef Wellington, with spinach, lobster, wild mushrooms, and black truffles
Seared skate wing with fingerling potatoes, caper berries, and toasted cumin from Abigail Street
Basil gnocchi with lobster, tomato, and saffron, from Abigail Street
Sausage-stuffed dates (wrapped in bacon!), topped with tomato sauce, from A Tavola
