Top 10 New Foods We Ate in 2010

With another year gone it’s time to look back and reflect on all the deliciousness that was. Here are the top ten new dishes the Endless Simmer team was lucky enough to stuff in our mouths over the past 12 months.

10. Fried Peanut Butter, Banana and Bourbon Sandwich

breslin peanut butter and banana

Breakfast at The Breslin in New York is about as ridiculously delectable as it gets. In their modern update on The Elvis sandwich, peanut butter, banana, bourbon and vanilla are all goo-ily encased in a fried-til-crispy puffed skin. (Photo: gsz)

9. Sustainable Sushi

sustainable sushi

Sushi is the modern foodie’s last major guilt trip — a dish that just can’t be done locally, sustainably, or ethically. Or is it? At Miya’s Sushi in New Haven, Connecticut chef Bun Lai is turning the sushi CW on its head, proving it can be just as tasty and exciting when overfished species like unagi and bluefin are replaced with sustainable, North American fish. If there’s one new food idea that turns into a 2011 trend, we hope it’s this.

8. Burrata Everywhere

burrata

This revelatory cheese wasn’t invented in 2010 (try 1920) but this was the year we saw the Italian delicacy pop up on menus all across America. Fresh curds of buffalo milk mozzarella are stirred into salted cream and kneaded and pulled until they take on a gloriously goopy texture that makes all other mozz look like lifeless balls of nothing. Burrata is such a perfect cheese that only a sliver of bread and a touch of olive oil are needed to make it a meal. The quality varies place to place, but we sampled particularly tasty versions at Roman’s in Brooklyn and The Lake Chalet in Oakland. You? (Photo: Chiara Lorè)

7. The Mighty Cone

the mighty cone

The Austin, Texas food truck scene is one of the most heralded in the nation, and this local ready-to-eat-on-the-street treat is the one we’re most hoping to see go national. At this year-old trailer, a tortilla cone is filled with cornflake-almond-chili-crusted chicken tenders, fried avocado, mango-jalapeno slaw and ancho sauce. The ice cream cone is dead. Long live the chicken cone.
(Photo: The Mighty Cone)

6. Malaysian BBQ

fatty cue

Usually by the time a budding chef-lebrity opens their third restaurant, they’re churning out a watered down, assembly line version of what made them famous. Not so for Zak Pelaccio, who branched out this year with Fatty Cue, a Brooklyn restaurant that ingeniously fuses traditional southeast Asian flavors into classic BBQ dishes. The never gimmicky menu ranges from heritage pork ribs in smoked fish-palm syrup and Indonesian long pepper to Manila claims swimming in bone broth with barbecued bacon and chili. (Photo: Fatty Cue)

Next: Top 5 New Foods We Ate in 2010

Sponsored Content

Texas Tuesdays, Part II: Who You Callin’ Trailer Trash?

photos: Matthew Wexler

Photos: Matthew Wexler

I like to sit down at a proper table when I eat. And after closing the door on fifteen years in the restaurant industry, I like to be served. Sometimes I feel the phantom pain in my side when I see a defeated waiter struggling to get through a shift—but for the most part, I’m just happy it’s not me. So the thought of traipsing through sweltering downtown Austin like my ancestors crossing the Egyptian desert with matzoh in their pants made me wary. I imagined when I set off on a food trailer crawl that I might be disappointed with greasy funnel cakes and toxic yellow lemonade. And where would I pee? What I stumbled upon is an entire subculture of dedicated food artisans leaving their tire tracks all over town.

photos: Matthew Wexler

photos: Matthew Wexler

Chasing Chi’Lantro

One of the newest additions to the food trailer scene is Chi’Lantro, a name derived from two cultural staples: kimchi and cilantro. The fusion of Korean and Mexican food had me all a Twitter, which is a good thing because it’s the only way you can track this trailer down. With locations that vary like the changing winds, I have to credit a friend’s i-phone for my spicy pork taco with Korean soy vinaigrette salad and salsa roja. I can’t get too attached though, as this newcomer is already revamping their menu along with their ever-changing locale.

Holding the Torch

Torchy’s Tacos is a benchmark of Austin’s food trailer scene. They are “living the taco dream” by serving up an array of tortilla-stuffed concoctions—from classic breakfast tacos to more daring fare like The Brushfire, filled with Jamaican jerk chicken, grilled jalapeños and diablo sauce. Founder and Executive Chef Michael Rypka mortgaged his house and maxed out a couple of credits cards in pursuit of the perfect taco. And it’s paid off. The homemade salsas were a knockout, and I have to give the guy a hats off for continuing to locally source the majority of their products and meats.

Read More
Sponsored Content