Top 10 New Foods of 2011

Another year gone by, another chance to look back fondly at the thousands of things we stuffed our faces with in 2011. After much internal debate, we’ve narrowed it down to just 10 — the very best new things we shoved in our mouths in 2011.

10. Tater Tot Poutine

Montreal’s greasiest, gravy-iest contribution to the food world, poutine officially became a trend back in 2010. It got even more amazing this year when chef Kyle Bailey of D.C.’s ChurchKey had the ingenious idea to replace the french fries with tater tots.

9. Kouign Amann

We first discovered this over-the-top traditional pastry, which is something like a croissant with twice as much butter and sugar, on a trip to Brittany, France this summer. Returning home, we were pleased to find it blowing up in the states. The best version we’ve tasted to far is the one above, from Starter Bakery in Oakland. It has also popped up at Dominique Ansel in New York and Bouchon Bakery in L.A.

8. Nouveau Filipino

Filipino food is among the most far-out in the world, so it was only a matter of time before it got a hipster update. From Adobo Hobo’s Filipino tacos in San Francisco to Maharlika’s spicy arroz caldo in New York (above), we’ll take all the creative Filipino cuisine we can get.

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The Endless Road Trip — Philadelphia’s Top 10 Eats 1. There Will Be Blood…and Beets

Endless Simmer is expanding our food travel coverage to bring you reports from cities around the country. First stop: Philly. Enjoy Part 1 in our series of 10 incredible edibles the ES team found while stuffing our faces through the city of brotherly love.

I’ll admit…it’s hard for me to get excited about beets.  They are nice in a simple salad and I certainly get why vegetarians hold them in high esteem, since they add heft and substance to a meatless dish.  Still, they’ve never been something I would go out of my way to order.

But how could I resist when the menu promised Bloody Beet Steak?

This appetizer, available at The Farm and Fisherman, has been generating buzz on the local Philly restaurant scene, and for good reason. It’s not your everyday beet salad.  The Bloody Beet Steak, shown above, is about the diameter of a CD and comes accompanied by homemade yogurt and a pan jus, under a layer of (probably unnecessary) amaranth. But it’s the preparation of the beet itself that really makes the dish really unique.

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