BEST DISHES OF 2016
S aw d b ca i i Heroic, accident-paralyzedzed chef Eli Kulp created inspiredd pasta at High Street on Hudson. Seaweed bucatini noodles ($28), extruded in-house, are green from kombu seaweed. Mussels, squid ink, pork salami and shaved lobster bottarga add to the multicomplexioned pleasure. 637 Hudson St.; 917-388-3944 K a s i It’s not the most authentic, but Lucky Bee’s rendition of the Thai chicken-curry soup ($26) is one of the most delicious, thanks to heaps of fresh herbs, organic chicken and a dash of Sichuan chili oil. 252 Broome St.; 844-3644286 Mafaldi i At Missy Robbins’ Lilia, cacio e pepe gets a smart twist with pink pepper standing in for black, adding delicate floral nnotes to the cheesy, comforting claclassic ($19). 567 Union Ave., WilliaWilliamsburg; 718-576-3095 W l b a zi Llama Inn’s large-format whole
branzino patarashca ($58) is heavily seasoned, wrapped in a banana leaf and charred slightly, then served with a winning squad of accompaniments, including jasmine rice topped with thick coconut flakes and an unforgettably buttery aji amarillo sauce. Go team. 50 Withers St., Williamsburg; 718-387-3434 Casa cc Sicilian-inspired
casarecce ($20) at La Sirena is Mario Batali’s best new pasta dish in years. Twisted tubes are well-shaped to bear broccoli rabe, chili and crackling sesame seeds — a sparkler to the eye and on the palate. 88 Ninth Ave.; 212-977-6096
Pik q ll s Pike quenelles in the classic French style have been scarce since La Caravelle closed a dozen years ago, but chef Daniel Rose’s masterpiece ($33) at Le Coucou makes up for it. The laborintensive dish combines pillowy, creamy fish with lobster-rich
américaine sauce. An appetizer rich enough to be an entree. 138 Lafayette St.; 212-271-4252 La g s i Last July, Bergen Hill moved from Brooklyn to Manhattan and brought its terrific langoustine ($26) with it. Runny egg yolk “carpaccio” is topped with perfectly poached langoustine, crunchy matchstick potatoes and crustacean butter sauce. 64 Cooper Square; 212-260-2182 D i pizza The square, crispyedged Detroit pizza ($15 to $17) at Dale Talde’s “Italian-ish” Massoni can’t be beat, especially when topped with mushrooms and French-onion mascarpone. 11 E. 31st St.; 212-951-1141 B -ma w c m b l The bone-marrow creme brulee ($12) is a thrilling way to end a meal at Angie Mar’s revamped Beatrice Inn. The marrow doesn’t impart a meaty taste, but it does lend the dessert a rich, silkfatty texture. 285 W. 12th St.; 212-675-2808 P z l, pickl s a d c s sa dwic Hale and Hearty’s Murray’s cheddar cheese with sweet-and-spicy pickles and grainy beer mustard on a pretzel-bread croissant ($3.95) is the hands-down champ for on-the-go lunchers. Available at 745 Seventh Ave., Chelsea Market, 110 Maiden Lane and 350 Hudson St. branches