The 53 Best Things We Ate This Year: Food + Cooking : gourmet.com

Food + Cooking

Published in Gourmet Live 12.19.12

Gourmet Live and Epicurious staff and contributors name their most savory, succulent, sweet, and all-around stellar meals of 2012

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Chawan-Mushi, Brushstroke New York No matter what the garnish—crab, foie gras, uni (it changes throughout the year)—it's really all about the velvety texture of the gently steamed, dashi-scented custard at Brushstroke [the New York City restaurant collaboration between David Bouley and the Tsuji Culinary Institute]. Probably one of the most seductive dishes I've eaten this year. —Nick Anderer, executive chef/partner, Maialino, New York PHOTO: Nicole Bartelme

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