The 100 best dishes and drinks in NYC 2015

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Foie gras with chocolate chip at O Ya

It’s almost silly that Tim Cushman offers dessert to cap his 18-course omakase, because this stunner nails it in the sweets department. Atop a cylinder of warm, nori-wrapped rice, a quivering tile of seared Hudson Valley foie gras is daubed in balsamic-chocolate kabayaki (eel sauce)
and bedecked with raisin-cocoa pulp and a caramel-smooth chaser of eight-year-aged sake picked by wife-sommelier Nancy. Even with a belly full of nearly two dozen pieces, not savoring every shamelessly indulgent bite is functionally impossible. $185 as part of omakase