2023's Most mouthwatering Meals: Our Food Writers Pick the Year's Top Dishes

2023's Most mouthwatering Meals: Our Food Writers Pick the Year's Top Dishes - Extraordinary Eats from Coast to Coast

From Maine's lobster rolls to California's fusion tacos, America's culinary landscape continues to evolve in exciting ways. 2023 promises exceptional eats from coast to coast, with talented chefs putting their own spin on regional classics and introducing innovative new dishes.

In New England, Luke's Lobster is taking the iconic lobster roll to new heights. Sourcing from sustainable fisheries and cooking each lobster roll to order, they've perfected the balance of tender lobster meat, butter, and just the right amount of mayo on a grilled split-top bun. Food critics say Luke's Lobster rolls capture the essence of summers on the Maine coastline.

Down south, chef Mashama Bailey is celebrating Lowcountry cooking at The Grey in Savannah. Dishes like West African-inspired oxtail mash and roasted oysters showcase Bailey's ability to honor food traditions while adding global influences. The Grey's fried chicken skins with hot sauce and honey have become a signature Southern snack.

The Midwest is home to humble yet outstanding comfort food. Milwaukee's Good City Brewing slathers soft pretzel buns with beer cheese sauce and cream cheese for its soon-to-be-iconic Cheese Curd Grill Cheese sandwich. The gooey goodness of a classic grill cheese gets an over-the-top beer-infused upgrade.

Out west, Roy Choi's Kogi BBQ truck took LA by storm by combining Korean flavors with Mexican staples. What started as a food truck now includes several brick and mortar locations dishing out short rib tacos, kimchi quesadillas, and Cheetos-crusted Korean fried chicken. It exemplifies the creative spirit and cultural fusion that makes LA a foodie destination.

2023's Most mouthwatering Meals: Our Food Writers Pick the Year's Top Dishes - Savory Southern Specialties Stand Out

The American South is renowned for its mouthwatering, comfort-driven cuisine. In 2023, a new wave of chefs are putting inventive twists on down-home dishes, while staying true to the soul and spirit of Southern cooking. From Nashville hot chicken to lowcountry shrimp and grits, the South keeps getting spicier.

At Rodney Scott's Whole Hog BBQ in Charleston, pitmaster Rodney Scott pays homage to whole hog traditions while crafting nuanced barbecue sauces with varied levels of heat. Scott smokes heritage breed pigs over hickory and oak, lending rich flavor to classic pulled pork and crispy pork skins. His vinegar-based sauces sing. Food critic Helen Rosner said "with just a brush of Scott's vividly tangy, gently spicy sauce, his pork goes from great to extraordinary."

Up in Nashville, Bolton's Spicy Chicken and Fish is serving fiery hot chicken that requires a waiver for those who order the nuclear-level heat. Owner William Bolton marinates chicken in a creamy cayenne pepper sauce before dredging and frying, then offers six levels of spice. Bolton said, "We give people lots of warnings. But folks still want to test their limits, and we're happy to oblige." For those who survive, sweet tea is the reward.

At Revival in New Orleans, chef Philip Moseley is reinventing Cajun and Creole traditions. Think crawfish beignets, jerk drum po' boys, and Creole gumbo z'herbes made with collard greens and turnip greens instead of meat. Moseley playfully merges Caribbean and Southern food cultures while highlighting local ingredients. His fried chicken with waffle and hot sauce butter evokes family meals and Sunday dinners.

The Optimist in Atlanta also excels at high-end Southern cuisine. Executive chef Adam Evans puts blue crab, chanterelle mushrooms, smoked gouda sauce and benne seeds together in strozzapreti pasta, capturing both land and sea. Crispy catfish over field pea stew withTabasco oil is equally artful. Evans said, "We try to feature the South's indigenous ingredients while keeping our food approachable."

2023's Most mouthwatering Meals: Our Food Writers Pick the Year's Top Dishes - Midwestern Comfort Food Classics Comeback

The American Midwest is experiencing a revival of its downhome comfort food classics. From Chicago deep dish pizza to Kansas City burnt ends, restaurants across the region are returning to their roots and paying homage to hearty Midwestern fare. This matters because it shows pride in the Midwest's culinary identity and preserves food traditions for future generations.

In Chicago, Lou Malnati's Pizzeria has been serving deep dish since the 1970s. Made with sausage, extra cheese, and their legendary butter crust, Lou Malnati's epitomizes classic Chicago-style deep dish pizza. Across town, Pequod's Pizza also specializes in caramelized cheese crust and generous toppings. As Daily Meal editor Dan Myers said, "Though New York and New Haven get more attention, Chicago-style pizza stands on its own."

Cincinnati is home to an array of chili parlors serving the city's unique style of Mediterranean-spiced beef and bean chili atop hot dogs and spaghetti. Camp Washington Chili and Skyline Chili have been neighborhood institutions for decades. Camp Washington stirs its chili in open kettles for over 20 hours and tops it with mounds of shredded cheddar. As chef and chili expert Rick Bayless put it, "No trip to Cincinnati is complete without a stop at a chili parlor."

Kansas City is renowned for its barbecue, particularly burnt ends. These flavorful smoked meat nuggets were traditionally made from the point of a smoked brisket. Joe's Kansas City Bar-B-Que, often ranked the nation's top barbecue, smokes and cubes brisket points then tosses them in sauce. Jack Stack Barbecue and Q39 also excel at burnt ends, capturing Kansas City's smoky barbecue essence.

Throughout the Twin Cities, Juicy Lucy burgers are a beloved bar food. These stuffed burgers got their start at Matt's Bar in Minneapolis, where the original stuffed burger is still called the Jucy Lucy. They spread to 5-8 Club, Blue Door Pub and other hangouts. Biting into the molten cheesy center is a rite of passage. "Juicy Lucys are part of what makes the Minneapolis-St. Paul area such an underrated food city," said local chef Gavin Kaysen.

2023's Most mouthwatering Meals: Our Food Writers Pick the Year's Top Dishes - Pacific Northwest Pushes Boundaries with Bold Flavors

The Pacific Northwest is embraced for its natural bounty, from wild salmon and Dungeness crab to locally-grown produce and artisanal products. In recent years, chefs have taken this quality raw ingredients to new heights by combining global influences with regional fare. The result is a bold, innovative Pacific Northwest cuisine that brings local flavors into the future.

In Portland, Oregon, Le Pigeon showcases the creative spirit of the city's dining scene. The kitchen playfully fuses French techniques with Pacific Northwest ingredients under chef Gabe Rucker. Dishes like foie gras profiteroles with black truffle ganache and geoduck crudo with watermelon and smoked pistachio agrodolce showcase innovation you would expect in New York or San Francisco. Yet the essence of Portland comes through in Rucker's focus on local farms, foragers, and food artisans. Le Pigeon proved Portland deserved its place on the national culinary map. As local food writer Bethany Jean Clement said, "Le Pigeon is a quintessential Portland experience - whimsical, quirky and delicious."

Up in Seattle, chef Rachel Yang and Seif Chirchi of Joule and Revel restaurants are earning acclaim for their Korean-inspired Pacific Northwest cooking. Dishes like Dungeness crab juk with black garlic broth and pan-fried salmon belly banh mi combine the briny seafood of Puget Sound with bright Southeast Asian flavors. Their geoduck crudo dressed in spicy gochujang sauce shows local shellfish in a bold new light. As Seattle Met critic Allecia Vermillion observed, "In a city where Asian flavors already feel familiar, Joule's elegant plates feel like a revelation."

Vancouver, British Columbia is home to chef David Hawksworth, one of the pioneers of West Coast cuisine. At Hawksworth Restaurant, dishes like sablefish with cranberry beans, squid ink purée, and spruce oil exemplify his light, refined, and ingredient-driven style. Yet playful touches like Spot Prawn "lollipops" with lemon confit and chorizo butter remind you that eating should be joyful. "Hawksworth's cooking has always let the quality of local ingredients shine through, while adding just enough whimsy," says restaurant critic Alexandra Gill.

Throughout the region, indigenous foods are also gaining more attention. In Portland, chef Eric Strube of Laughing Planet Cafe has partnered with the Confederated Tribes of Warm Springs to serve traditional foods like bison, camas bulbs, huckleberries, and wild mushrooms on his menu. He sees it as an opportunity to honor native foodways while reducing food waste from the reservation. Strube says, "It's time for Native American cuisine to step out of the shadows. These vibrant, healthy dishes should be shared and celebrated."

2023's Most mouthwatering Meals: Our Food Writers Pick the Year's Top Dishes - Chefs Showcase Latin American Influences

Latin cooking is heating up in America as chefs seamlessly fuse Latin American ingredients and techniques into contemporary cuisine. From tacos to ceviche, diverse Latin food cultures are garnering appreciation for their bright, complex flavors. This matters because it brings needed attention to an expansive yet overlooked culinary tradition.

In Texas, James Beard Award winner Hugo Ortega celebrates regional Mexican cooking at his Houston restaurants. Hugo's pays tribute to Mexico's interior region, with dishes like duck tamales with dried Oaxacan chiles and cuitlacoche soup with chanterelle mushrooms. Xochi spotlights Oaxacan fare, like complex moles pipian de coco y cacahuate and chichilo negro with short rib. Ortega sources heirloom corn from Mexico and nixtamalizes it in-house for authentic tortillas. As Texas Monthly's Patricia Sharpe said, he "uses first-rate ingredients to present Mexican food in an elegant yet accessible manner."

Jose Garces is leading the way in Philadelphia, blending Latin and American flavors at establishments like Amada. Dishes like Spanish octopus skewers with Moorish spices and olive-oil smashed potatoes showcase his traditional Spanish training. Tinto Vermouth Bar features Spanish tapas alongside house-infused vermouths. As Garces puts it, "I take inspiration from Latin America's diverse culinary landscape and reinterpret it through a more modern, personal lens."

Enrique Olvera of Cosme and Atla restaurants has brought subtle, sophisticated Mexican fare to New York. Corn husk meringue with corn mousse and corn silk caramel showcases Mexico's iconic ingredient in an inventive dessert. Olvera focuses on authentic preparations, like blue shrimp al pastor roasted on a vertical spit. New York Times critic Pete Wells said Olvera's cooking "finds new values in traditional ingredients and old recipes."

In Miami, Gaston Acurio's La Mar cevicheria has been influential in South Florida's Peruvian food scene. Ceviches mixto with halibut, shrimp, octopus, and crispy calamari are Bright with leche de tigre citrus marinade. Acurio's aim is to showcase Peru's diverse regional cuisines to the world. Half his staff are exported Peruvian chefs hand-selected to maintain authenticity. La Mar makes classic Peruvian fare trendy.

2023's Most mouthwatering Meals: Our Food Writers Pick the Year's Top Dishes - Italian Traditions Take Exciting New Turns

Italy’s cuisine is one of the most beloved in the world. From silky handmade pastas to velvety tomato sauces, it captures the essence of la dolce vita. Yet in recent years, a new wave of Italian chefs have been reimagining these time-honored dishes and adding exciting contemporary touches. This matters because it keeps Italian cooking from becoming stale or merely a replication of the past. These innovative young chefs are ensuring Italy’s culinary customs carry forward with renewed energy.

At Rezdôra in Manhattan, chef Stefano Secchi blends traditional and modernist techniques for showstopping pastas. His tortelli filled with n’duja sausage and burrata gets an unexpected pop of flavor from pineapple mostarda. Squid ink chitarra features lobster coral sauce and sea urchin bottarga for briny intensity. Secchi calls it “progressive Italian” and said his goal is “taking inspiration from classic recipes, then tweaking them just a little to create something new.” That delicate balance honors heritage yet feels fresh.

In Chicago, chef Noah Sandoval of Oriole Restaurant applies avant-garde methods to make beloved dishes unforgettable. He uses an anti-griddle to freeze pasta sheets into translucent “glass” noodles. Sandoval’s orecchiette integrates roasted garlic ice cream for rich creaminess. And his spaghetti alla chitarra made with squid ink gets topped with delicate ribbons of squid. Diners taste comforting flavors in an entirely new framework. “You think you know a dish, but it’s like tasting it for the first time,” said Chicago Tribune critic Nick Kindelsperger.

Out in LA, Evan Funke of Mother Wolf uses rare varieties of Italian wheat at his pastificio. After years of research, he located near-extinct heirloom grains including Senatore Cappelli and Rieti to craft artisanal pastas with exceptional texture. Funke’s tonnarelli cacio e pepe made with Rieti wheat has a rustic bite that marries beautifully with Pecorino and black pepper. Bringing these heritage grains back to prominence shows deep respect for pasta craftsmanship. As Funke said, “these antique grains tell a beautiful story of time, place and flavor.”

In Rome, young chefs Cesare Battisti and Graziano Monachino merged tradition with creativity at Mazzo Restaurant. Their carbonara eschews cream and uses guanciale fat, egg yolk, pecorino and black pepper in an emulsified sauce that clings elegantly to mezze maniche. Their cacio e pepe ravioli swaps cheese and pepper filling for innovative carbonara filling. Diners called it a “revelation” while critics praised their ability to create something “entirely new within the confines of tradition.” Mazzo shows the exciting potential of Italy’s culinary future.

2023's Most mouthwatering Meals: Our Food Writers Pick the Year's Top Dishes - Sweet Treats Satisfy Every Craving

Indulging one's sweet tooth is a celebrated pastime, and talented pastry chefs across America are taking sugary confections to creative new heights. From reimagined dessert classics to cutting-edge flavor combinations, there is no shortage of blissful sweets to satisfy every craving. This matters because life's most joyful moments so often center around celebrating with sweets. These innovative desserts represent happiness made edible.

In New York, chef Dominique Ansel has redefined pastry possibilities with hybrid treats like the Cronut. His signature croissant-doughnut hybrid sees flaky, buttery croissant dough fried into a doughnut shape and filled with silky cream. Cronuts inspire euphoric delight in each perfect bite. As Corey Mintz wrote in Departures magazine, "Dominique Ansel's brilliance is not in creating the Cronut, but in his realization that a line brimming with customers is itself theater."

Miami's Fireman Derek bakery skillfully merges Hong Kong bubble waffle techniques with Latin flavors for Insta-worthy indulgences. Visitors gush over bubble waffles swirled soft serve, dulce de leche sauce and tropical fruit like guava and mamey. The menu also features bubble waffle ice cream sandwiches and even bubble waffle tacos filed with ube ice cream. It exemplifies Miami's cultural fusion through the lens of joyful sweets.

In Hawaii, pastry chef Chai Chaowasaree adds Southeast Asian influences to desserts at The Ritz-Carlton Kapalua. His Lau Lau wheels reimagine the traditional Hawaiian dish into vanilla sponge cake, coconut haupia filling, and tart mango passionfruit glaze. Chaowasaree's ability to blend cultural flavors shows the power of food to bring people together. Guests call his stunning tropical desserts "little works of art."

Portland's famed Salt & Straw ice creamery delights customers with experimentally fun flavors. Recent hits include Sea Salt with Caramel Ribbons, Honey Lavender, Roasted Peach & Sage Derby Pie, and the aptly named Double Fold Vanilla. Constant innovation keeps fans lining up, as Salt & Straw's flavors celebrate seasonal ingredients with whimsical creativity. As Mike Hale wrote in The New York Times, "Salt & Straw has helped turn Portland into one of the country’s ice-cream capitals."

These envelope-pushing desserts redefine perceptions of what qualifies as an iconic regional sweet. They expand possibilities beyond old standbys like New York cheesecake, Southern banana pudding, or Chicago Eli’s cheesecake. America's identity as a cultural melting pot now gives chefs unlimited inspiration to fuse flavors in provocative new ways. Desserts mirror the nation's diversity and imagination.

2023's Most mouthwatering Meals: Our Food Writers Pick the Year's Top Dishes - Inventive Apps and Sides Step into Spotlight

Long overlooked, side dishes and appetizers are stepping into the spotlight as talented chefs transform these supporting players into culinary stars in their own right. No longer just token opening acts, these small plates and sides get the attention they deserve through creative preparations and bold new flavor profiles. This elevation matters because it brings balance to the meal experience and enables nuance beyond a prevailing protein focus. Diners’ palates broaden as chefs unleash innovation upon humble potatoes, toast points, and oftentimes undervalued veggies.

In Charleston, Sean Brock reconceives the possibilities of vegetables at Husk restaurant, where his recipe for hoppin’ john studded with Sea Island red peas and Benne seeds earns acclaim as more than mere “grain on the side.” Brock roasts cabbage into crispy delicacy then deglazes it for sweetness. Thick-sliced, charred cucumber takes on meaty complexity from fish sauce caramel and peanuts. Brock captures the soul of Southern sides while whispering global influences. His respect for humble foods once considered unremarkable transforms perceptions.

Out west in LA, chef Mei Lin reimagines the moo shu pancake as a crispy vessel for Peking duck confit, cucumber, scallion, and sweet hoisin sauce at Nightshade. The dish proves creative cultural fusion can enliven familiar foods. Nightshade’s smashed fingerling potatoes with black vinegar caramel and smoked goat gouda crema also earn raves, elevating spuds to craveable poutine-like decadence. Lin’s knack for layering flavors catapults sides into the spotlight.

In Chicago, Erick Williams of Virtue Restaurant Southern elevates heritage grains into refined sides like Carolina Gold Rice Porridge with benne seeds, butter, and cane syrup. Williams stews down heirloom Gullah Red Peas with ham hock and serves them with puffy benne seed hoecakes. His ingenuity with humble ingredients helps tell the story of the unsung Black cooks who nourished America. As Chicago Magazine’s Cassie Walker Burke noted, Williams aims to give sides “proper due – plating them front and center.”

apps also get reimagined, like Stella Parks’ sticky toffee pudding cake served at New York’s Semma restaurant. This re-envisioned British classic becomes an unlikely yet indulgent app when cubed and dolloped with whipped cream and walnuts. Black sesame Sponge Cake skewers with miso butterscotch and black garlic molasses rethink the limits of what qualifies as an appetizer. Chefs believe shaking up diner expectations keeps experiences fresh.