First let’s define the parameters for the “Best Dishes I’ve Ever Eaten.” A dish that leaves you thinking about it, dreaming about it, and wanting more! That dish you’d travel cross country just to have. I’m talking mouthwatering memories you tell friends, family, and anyone who’ll listen to you reminisce!
Check back often as I update this article when I come across another plate I have to share! Dishes are sorted first by city, and then by restaurant in alphabetical order.
Hopefully you get a chance to enjoy one of these epic dishes on your culinary adventures!
Location: 1555 Blake Street, Suite 101 Denver, CO 80202
The Dish: Soup Dumplings
These savory french onion soup dumplings are served piping hot in a small steamer basket and brought right to your table. The dim sum is filled with sweet onion, gruyere cheese and deliciously rich french onion broth. You pop one of these in your mouth, and you’ll be in foodie bliss! They are a must get every single time I come to this restaurant. With only four in an order the only question you’ll be asking yourself after you eat these is should I order more?
Restaurant: La Loma’s
Location: 1801 Broadway, Denver, CO 80202
The Dish: Their Salsa, The Chile Rellenos, and Green Chile
The chips and salsa maybe complementary, but I warn they are addictive! I almost always end up ordering a salsa pint togo! It’s a perfect balance of chunky and spice you want in a salsa.
The chile rellenos are fried to perfection so they are crispy on the outside, gooey on the inside. Stuffed with a generous portion of melty cheese and roasted green anaheim chiles served with green chile, beans, and rice.
Partly what makes them so damn delicious is La Loma’s award winning green chile that has been voted as some of the best in Denver! A grandma’s secret family recipe that has been made for decades, it’s green in color with a thick gravy consistence and big chunks of shredded pork. You can’t go wrong with their green chile on any dish, but I have not found better chile rellenos anywhere!
Tasty Tips: If you can’t get to La Loma’s in downtown Denver to enjoy this plate, they also have the Crispy Chile Rellenos on their sister restaurant Sierra’s menu located south of Denver in Lone Tree, CO. You know their good when they’re on another restaurants menu! Plus the architecture and sunset views at Sierra alone make it worth a visit!
Restaurant: TAG Restaurant
Location: 1441 Larimer Street, Denver, CO 80202
The Dish: The OG Taco Sushi
These tasty sushi taco creations are a fusion of Asian, Hawaiian, and Latin inspired flavors. You get the best of many worlds melded into a delicious bite. The tacos start with a crispy fried wonton shell. It’s bursting with sushi rice and charred ahi tuna. Then topped with li-hing mango salsa and set on a bed of guacamole. Although TAG restaurant is big on social passable dishes, no sharing when indulging in these flavorful tapas. Get your own order and thank me later!
Restaurant: Emeril’s NOLA Restaurant
Location: 534 St. Louis Street, New Orleans, LA 70130 (Heart of the French Quarter)
The Dish: Miss Hay’s Stuffed Chicken Wings
Miss Hay’s Stuffed Chicken Wings is one of the acclaimed dishes that has been on NOLA’s menu since the restaurants opening in 1992. They were featured on Southern Living’s List for “Best Chicken Wings in the South.” The Vietnamese style chicken wings are stuffed with pork, shrimp, mushrooms, onions, cilantro, celery, and fish sauce. Their new errideration has a slight name change (You’ll find it on their menu now as Mama’s Stuffed Chicken Wings) and served with peanut sauce instead of the original garlicky hoisin dipping sauce. If you can’t make it to NOLA to try these delectable wings you can make them at home with this recipe.
Location: 525 SW Morrison Street 15th Floor, Portland, OR 97204
The Dish: Departure Wings & Coconut Sticky Rice
Departure Wings are some of the most tender wings I’ve ever had! Responsible for these little masterpieces is Top Chef alum, Gregory Gourdet. Crispy on the outside with tender delectable chicken on the inside. Then drizzled with a sweet chili glaze. These wings will blown your mind!
A lot of technique goes into this simple dish to make it so delish! They filet the chicken and then retie it around the bone with a technique called lollipoping. This is actually an old technique that’s been brought back in recent years.
Next they fry the chicken in a tapioca and cornstarch batter for a crisp on the outside. Cornstarch is used a lot in Asian cooking to achieve a good crunch factor. Last they drizzle the sweet chili glaze on top. The texture created by the lollipop technique is a wonderful accompaniment to the sweet chili flavor. You bite in and first get the crunch from the fry. Then the tender meat, and the sweetness of the sauce. Last a little bit of heat. Love the flavor profile that you are walked through well eating these wings. All the components work so well together!
This dessert was actually featured on Food Porn with Michael Chernow. After watching his show I knew I had to try this dessert for myself. The Coconut Sticky Rice has really unique flavors with beautiful presentation using purple rice! Tastes of passion fruit, coconut jelly, hibiscus, and sesame. Light, warm, and airy. A light foam on top. The passion fruit flavor really shines through. Not to heavy not to sweet. It was so good I could eat it for breakfast! Perfect light ending to a meal.
Tasty Tips: Don’t miss the esquised rooftop dining at Departure that Thrillist deemed one of ”The 23 Best Rooftop Bars in America.”
Location: 601 King Street West, Toronto, ON M5V1M5, Canada
The Dish: Singaporean-Style Signature Slaw
I’d travel to Toronto for just another bite of Canadian celebrity chef Susur Lee’s famous Singapore Slaw at his flagship restaurant Lee on King street.
Tossed tableside the signature dish is more a salad with pageantry then just slaw. Nineteen distinct ingredients make up this vibrant plate. Giving you different tastes in every delicious bite!
Elements in the Singapore Slaw include: fried components of tarot root, vermicelli, and shallots. Pickled red onion and ginger. Julienned vegetables like daikon, jicama, green onion, cucumber, carrots and tomato. Edible flowers, toasted sesame seeds, roasted peanuts, daikon sprouts, and fennel, purple basil, and coriander herbs. Taking the slaw over the top is the salted plum dressing that is delectable! Creating a crunchy super fresh tasting masterpiece! An art and food fusion worth traveling to another country. If you can’t make it to Toronto to try this amazing dish you can make it at home with this recipe.
Tasty Tips: This dish is so popular they are now serving it at the new Kid Lee in the First Canadian Place building located in the downtown financial district of Toronto. A grab and go food court concept opened by Susur Lee and his two sons Kai and Levi. Although dining at Lee is fabulous, Kid Lee is a more casual approachable option on the wallet while still getting to enjoy this exquisite dish!
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