All the breweries in Brooklyn take risks with their beers. Brooklyn Brewery does some interesting brews with their Brewmaster’s Reserve Series, using wild yeasts or special honey or maple syrup. Kelso has been aging their regular beers in different types of barrels (whiskey, wine, sherry, etc.) to give a new spin to an old favorite. And Coney Island invites home brewers over the summer to test out a new concoction (like Cardamom Porters and Korn Dog Kolsch). But Sixpoint certainly gets the award for being the most experimental and borderline gimmicky.

Their new creation is called Spontaneous Construction and it’s inspired by improvisational jazz musicians. I guess they thought if those artists could make it up as they go along, so could they. The beer is brewed blindly, which means that each of the brewers at Sixpoint added their own ingredient without the knowledge of the other ingredients. And I guess they just hoped it would come out successful.

I led a recent Brewed in Brooklyn Tour for Urban Oyster and discovered the beer on tap at the tour’s last stop, Barcade. I absolutely adore Barcade. It’s the perfect bar in my opinion – great craft beer selection, ample room to hang out, and old arcade games. That’s right! Just like the bowling alley back in 1988. They have Q*Bert, Dig Dug, Tapper, Rampage, you name it they probably have it. And they’re all just 25 cents just like I remember. Except back then, I certainly didn’t have a beer in my hand.

Now whenever I’m at any Barcade (there are three locations, including one in Philly and Jersey City), I have a joystick in one hand and an interesting beer in the other. This visit had to include the completely unique Spontaneous Construction. I’ve done some research on the web and unfortunately can’t find a list of the surprise ingredients. I wonder how bizarre the brewers got or if they tried to play it safe to make a palatable beer. I suppose we’ll never know.

My guess, based on my experience with the beer, is that they purposefully got a little wacky. The light amber colored beer had a very unusual nose. I told the folks at my table that it smelled like sausage. They didn’t seem to believe me so I had to pass my glass around the table. It was smoky and meaty and the flavor pretty much matched that. The first sip certainly screamed smoky pork (sausage or bacon) and that stuck around for a while, but mellowed out with a hint of grapefruity hops and some sweet baked bread.

It was a wild ride of a beer. It’s something most people will either really appreciate or really hate. I mostly enjoyed it, but the aggressive umami flavors made it unlikely that I could handle a second. I don’t think this is what I’d want to drink during an improvised jazz concert, unless that concert happened at a BBQ festival.

I’ve tasted beers that hint at smoky barbecue before but nothing quite as out of control as this one. It makes me wonder what the ingredients actually were and what the gang at Sixpoint are smoking (aside from the malt).

Is Sixpoint Brewery’s Spontaneous Construction the best beer in NY? I can’t say it’s the best, but it might currently be the most interesting with strong bacon flavors, a mellow, bready finish, and a 7 out of 10.

I met the owners of Empire Brewing Company a few weeks back when they caught me taking photos of the beers at Birreria. I guess I piqued their interest and we started chatting. And I’m glad we did because they convinced me that I should be including their beers on my search. I knew they were based out of Syracuse and that was geographically a little far out of my jurisdiction. Then they informed me that most of their production actually occurs in Brooklyn at Greenpoint Beer Works. Well that changes everything, doesn’t it?

Ever since that meeting I’ve been trying to hunt down one of their beers in New York. They are served at a handful of bars (including Birreria now), but I’m just never there at the right time. I was excited when I checked out the lineup of 20 drafts at Puck Fair and discovered the name Empire. Finally! They were only serving their cream ale, which seems to be the easiest to find in NYC, but I was happy to finally get a taste.

Puck Fair is a strange place. I had been to this Irish pub before and thought it had a nice, chill vibe with wonderful beer selections and little nooks and crannies. But when I walked in on a sports day Saturday, I was inundated with frat boys. It sort of dispersed as I sat at the bar and found a different crowd, but that immediate sports bar vibe surprised me.

I was pleased they had the Empire Cream Ale on tap and even though it was not what I was in the mood for, I cozied up to a pint. The full creamy white head was the first thing to strike me. It had been poured through a nitrogen tap, so that enables the foam to stick around for quite a while and was a beautiful topper to the clear golden color.

Nothing too strong revealed itself on the nose, but I did gets some whiffs of malt and earth. It actually smelled slightly dirty, which I found strange. This tasted different than most cream ales I’ve had in the past. Empire’s version didn’t have the overwhelming sweet quality, but instead a creamy texture with bold bready, grain flavors. The mild, drinkable beer had a very thick mouthfeel. In fact, it was so milky on the mouth that I kept wiping my face in fear of a beer moustache.

I kind of think of this as an entry-level beer. The feel isn’t too dissimilar to the commercially produced lagers in this country, but it’s much stronger with bolder flavors and body. Almost reminded me of a Guinness, but with different lighter flavor components. The guys at Empire are certainly doing something right and I’m glad my chance meeting inspired me to include them on this journey.

Is Empire Brewing Company’s Cream Ale the best beer in NY? It’s light bodied and subtle, but has an interesting thick mouthfeel that lets the mild grain and bread flavors linger for an 8 out of 10.

Every time I’ve been inside the subterranean craft beer enclave Jimmy’s No. 43, it’s smelled like sausage. That’s not a bad thing, mind you. In the back of this maze of a bar is a small little kitchen and they’re turning out some upscale bar food that can easily measure up to the wide variety of microbrews on offer. The first time I ever came to this popular bar was indeed for a sausage tasting and perhaps the memory of that still lingers in my mind (and nostrils).

I didn’t get any food on my most recent visit, but instead sat with one of their current draft beers. The rotating selection of 12 taps always includes some interesting options. And while I was pleased to see that they currently had four local breweries represented, it made my decision of what to drink a bit more difficult.

I finally settled on Kelso’s Industrial IPA, which I had not encountered yet on my beer journey. It’s a strong Imperial IPA coming in at a whopping 11.5% ABV (Alcohol by Volume). Maybe I should have ordered some food to soak up the booze.

The beer was poured in to a goblet and gave off a hazy apricot color. There was no head but some nice bubbles that quickly congregated to the top. Lots exploded on the nose: grapefruit, flowers, and hops! The flavor matched the strong aromatic smell – it really packed a punch. Every adjective I would use to describe hops could be attributed to the taste here. It turns out that they use five different hops for this monster and you can certainly taste it.

That being said, there was still some sweetness that lingers and off-sets the bitter components. I did find it a little syrupy and the chewy mouthfeel was almost too thick like a medicine (but a full-bodied flavorful medicine). It was clearly a strong beer, but the alcohol was not overwhelmingly present. I don’t know how many of these I could drink, but I appreciated the intensity and the balance.

And as I stumbled out of Jimmy’s (after one drink, thank you very much!) with the sweet hop flavor of beer on my lips and the smoky sausage smell on my clothes, I smiled fondly with the anticipation of another visit.

Is Kelso of Brooklyn’s Industrial IPA the best beer in NY? There’s no backing off of flavor on this one and even though it is extraordinarily hoppy, it’s well-balanced and enjoyable, although the thick texture keeps it at an 8 out of 10.

We started the new Time Out list right where we left off. It’s like the second season of a hit television show. Except there are no commericals. Not yet anyway. Wait until I figure out how to monetize this blog.

Anyway, it was a few weeks after having a bite of the Greenpointer (our final dish from last year’s list) that we returned to one of my favorite pizzerias for a dinner with friends. Two of my good friends who’ve helped me immensely with this blog had never been to Paulie Gee’s, so I made them schlep out to Greenpoint to try the madman’s brilliant pizzas. The fact that we got the Hellboy (from Time Out’s newest list) was sort of an added bonus.

The Hellboy is a play on one of his other pizzas, the Delboy. It’s just taken to hell with some serious heat. The Delboy is rather simple with fior di latte (mozzarella), spicy sopressata ham, and parmigiano reggiano cheese. It’s the perfect balance of flavors and like all his pizzas, it’s well-rounded and delicious.

Personally, I didn’t think the Hellboy was much of an improvement. The only difference between TONY’s list item and the original Delboy is the addition of Mike’s Hot Honey (it’s made and marketed by one of Paulie’s bartenders). Hot Honey sounds amazing and I bet it is on its own, but for me it made Paulie’s pizza taste like takeout Chinese food.

There’s something about the overly sweet flavors balanced with aggressive heat that makes me think of General Tso’s chicken. And while some people won’t see the problem in that, it reminded me of more processed and cloying food. But that being said, the ingredients are still fresh and taking a bite of any of Paulie’s perfectly charred pies will make you a believer in artisanal pizzas. And in commuting out to Greenpoint.

Would Paulie Gee’s Hellboy make my Top 100 of the year? Almost any of his other pies would, but this flavor combination didn’t quite work for me so I have to only give it a 7 out of 10.

I’ve already proclaimed on this site that Kelso’s Pilsner is the best version of an American pilsner I have ever tasted. It was over a year ago and I was amazed at the complexity of this normally bland tasting beer. For reference, most of the commercially produced light beers in this country are pilsners and we all know those taste more like water than actual beer.

The Kelso Pilsner was not the beer I planned on ordering at Pacific Standard. The bar was bright and lively with families and groups of friends hanging out over some great craft brews. There was a very relaxed vibe (especially on a Saturday afternoon) that recalls a friend’s living room or den – there are even a library in the back room. I wanted to order the Greenport Harbor Black Duck  Porter since it was a colder day and it’s a harder beer to find, but the keg literally kicked as the good-spirited bartender attempted to pour my beer.

So since the Kelso Pilsner was the only other local (within my jurisdiction of 90 miles from NYC) beer on their list and I needed to officially review it for my beer search, I thought I’d happily give it another taste.

The translucent golden beer was light and full of lively bubbles that resemble upwards snow. There wasn’t much of a head, but the nose was very aromatic, full of barley and bready notes. And I still love the way this crisp lager tastes. It has the tiniest bit of honey sweetness, but finishes very dry with complex cereal and floral flavors that make this beer incredibly drinkable.

Pilsners are not what I normally like to drink, especially on a winter afternoon, but Kelso’s version is phenomenal and remains enjoyable all year long.

Is Kelso of Brooklyn’s Pilsner the best beer in NY? It’s certainly the best pilsner I’ve tasted in these parts, not to mention it being utterly delicious. 10 out of 10.

10. PORK MILANESE at ROMAN’S

At most restaurants you may never have the same meal twice, but at Roman’s in Fort Greene, it’s completely true. The menu is brand new every day and while some favorites, like the pork milanese from the Time Out list return, the restaurant seems to constantly re-invent itself. This might make for an inconsistent meal, as other bloggers have hinted at, but the one time we went, I was pretty impressed and satiated by the Italian influenced meal.

Everything was good, but Time Out hit the nail on the head with this pork cutlet. It took a few phone calls to confirm it would be on the daily menu, but it was well worth the wait. This is the Italian version of a pork schnitzel, pounded until very thin and then breaded and fried until tender. The one at Roman’s was rather greaseless and perfectly seasoned. It’s topped with some bitter greens for bite and garnished with a lemon for acidity. If you find it on the menu at Roman’s, I urge you to order it while you can. Price: $19

9. CHICKEN BISCUIT at PIES ‘N’ THIGHS

At Williamsburg hangout Pies ‘n’ Thighs, the best things to order are the fried chicken and the dreamy rotating dessert pies. In many ways this chicken biscuit, which is served for breakfast, lunch, and dinner brings both those worlds together.

It’s a brilliant combination of sweet and savory. The biscuit might be the best I’ve ever had with a firm, browned crust and a buttery, flaky middle. Sandwiched between those two gorgeous buns is a battered and fried chicken breast that’s slathered in honey butter and drizzled with hot sauce. The spicy and sweet flavors linger as you savor the rich butteriness of the chicken and the biscuit. It’s a match made in heaven, well more specifically, at Pies ‘N’ Thighs. Price: $6

8. JERK GRILLED CORN at MISS LILY’S

When you think grilled corn in this city, the one place that comes to mind is Cafe Habana. Their classic Mexican-style corn found its way a bit higher up on my list. But this year Miss Lily’s opened a few blocks away from Cafe Habana and they’re serving a version of grilled corn that is changing the game.

This place is so interesting – serving both homemade cakes and refined, hip takes on Jamaican food. The vibe is a cross between the lounge of a big music producer and an island luncheonette. Here they serve what they call jerk grilled corn. The cob is grilled and blackened playing up the sweet and smoky flavors of the corn kernels. It’s loaded with a spicy and garlicky jerk mayo and studded with crunchy toasted coconut. It’s an inventive flavor explosion that makes me re-question where I should go for my grilled corn cravings. Price: $4

7. BUTCHER’S STEAK at ST. ANSELM

This turned out to be a beef heavy year for me. I ordered large ribeyes, bone-in strip steaks, and other cuts from some of the hotter new restaurants, like Red Farm, The Dutch, and Tertulia.  And I have to admit that they were all pretty flavorful and tender. It was a good meat year, but the best steak I tasted happened to be at newly re-designed grill restaurant St. Anselm.

Hanger steak may be my favorite cut of beef since it’s thin, lean, and full of flavor. I quite enjoy the chewy tenderness of the cut when it’s done right. And here it’s done perfectly. Charred on the outside, rich and tender throughout, and bursting with seasoned and meaty flavors. The bright garlic butter melting on top puts this steak right up there with the best in the city. Price: $15

6. GOAT’S MILK ICE CREAM at VICTORY GARDEN

That first fateful evening that I stepped inside the clean and bright shop known as Victory Garden was the night I begin my new obsession. This store sells any number of healthy and lactose free items, including soaps and sachets. But the main attraction is their soft-serve goat’s milk ice cream.

Not only is this ice cream healthier and cleaner than most soft serves, but Victory Garden offers it in exotic and cathartic flavors like Mastic (an anise-like plant resin that aids in digestion), Cinnamon Lemon, and Healing Powers of India (turmeric, carrot, nigella, and ginger). These flavors are balanced with sweet, spicy, herbal, and floral notes. It’s a wonderful combination and with some crunchy cocoa nibs or sweet honeycomb candy as toppings, you’ll certainly feel like you’re eating dessert. But won’t feel nearly as guilty about this new obsession. Price: $4-$5

15. MEATBALLS at RUBIROSA

Meatballs may have been the new cupcake this year. Could you imagine a meatball cupcake? They seemed to be everywhere – just meatballs, not meatball cupcakes. Not only did a second restaurant open specializing in different versions of the little guys, but they found themselves on the menu of many restaurants. And while some can be overly bready or too spicy or flat and dry, the ones at Rubirosa were none of those things. And quite a bit more.

Rubirosa, which comes from the owners of Joe & Pat’s out on Staten Island, is getting well-deserved praise for their thin crust pizzas. But everything (including the service and the music) was memorable, especially the homemade meatballs in a classic red sauce with parmesan and herbs. You can get them as a side, on a bruschetta, or with a plate of spaghetti. However you choose, you may finally understand the new meatball craze. Price: $8 (side), $3 (brushetta), $16/$26 (with spaghetti)

14. JALAPEÑO HUSH PUPPIES at DIRT CANDY

One of the most exciting meals I had this year was completely vegetarian. Amanda Cohen is a genius with vegetables (she calls them “dirty candy”) and could convert even the most stubborn carnivore. The best way to start that conversion is with an order of her beautiful jalapeño laced hush puppies.

These modestly sized irregular-shaped balls are fried golden. When you bite into the dough, in addition to plenty of warming steam, you also get crunchy jalapeño bits which give a healthy kick, along with sweet and yeasty flavors. And with a dip into the provided whipped maple butter, you understand why Amanda Cohen calls this place Dirt Candy and you’re now prepared for a consistently delicious meal. Of vegetables, no less. Price: $6

13. KIMCHI ARANCINI at KIMCHI TACO TRUCK

This year we saw many food trucks popping up serving Korean tacos – a fusion of Mexican and Korean flavors. But only one truck attempted to combine Korean flavors with other cuisines. Kimchi Truck, which serves its fair share of Korean tacos, features a dish further down their menu that is a play on a classic Italian dish.

Arancini balls are breaded and fried rice balls usually stuffed with meat, tomato sauce, and cheese. Chef and founder Phillip Lee has the audacity to take this classic and spin it on its head with the addition of Korean flavors. And amazingly, it works wonders. These tender bites are stuffed with mild kimchi flecked rice, a generous helping of Oaxaca (keeping it Mexican) cheese, parmesan, garlic, and spices. They’re fried in Panko breading and are endlessly addicting. A dunk into the special hot sauce makes this rival the original version. Price: $3

12. CAPPELLETTI at OSTERIA MORINI

Michael White really took off this past year with three hot new restaurants: Marea (which technically opened in 2010), Ai Fiori (which I’m dying to go to once I save up some money), and this place. I already sang the praises of the tiramisu on this list, but now it’s time to focus on what Osteria Morini is all about: rich, decadent, delicious pastas.

These little balls of surprise packed so much flavor they practically knocked me off my seat. It’s an exercise in textures: the soft pillowy ravioli melt away to a sweet, creamy mascarpone center. Through it all are crispy, salty bits of fried prosciutto and the wonderful aroma of truffle. They’re perched in a rich butter sauce that makes this a dish you’re dying to order four more of, but you know you better save room (and arteries) for some of the other dishes. And you’ll be glad you did. Price: $20

11. WILKINSONS at HENRY PUBLIC

These little balls were one of the most delicious things I tasted from Time Out’s 100 Best list this past year. We discovered them at Henry Public, a gastropub that underwhelmed us the previous year. But I don’t care what anything else at this restaurants tastes like, these alone are worth the trip.
Named after consulting chef Shannon Wilkinson, these are a hybrid between pancake and doughnut. They’re airy balls of sweet, rich batter that have been fried just long enough to develop a beautiful yeasty exterior. Inside they’re still creamy, eggy, and complexly flavored. At dinner, they’re served with an amazing rum caramel sauce that puts all maple syrup to shame. Sweet, sweet shame. Price: $9

30. LEMON BAR from THE TREATS TRUCK

I miss The Treats Truck so much. Ever since Kim Ima stopped parking in Midtown due to the ban on food trucks, my treats intake has shrunk dramatically. And while my doctor might be happy with that, my tastebuds certainly are not.

One of the treats I miss most is the Lemon Bar. I’m not even a fan of lemon desserts, but this one which premiered last winter as a way to reminisce about the bright days of summer could turn even the biggest lemon snubber into a fan. The shortbread crust gives the gooey dessert an extra buttery crunch, while the sweet and tart filling is fresh and succulent. And Kim always asks you which piece you want, giving you the option of getting the crunchy end piece. She still parks at a few locations in Manhattan, so she’s just a subway ride away from wherever you are. And even though they wouldn’t be the same, maybe I’ll have to buy her new cookbook and attempt to make them myself. Just don’t tell my doctor. Price: $2.50

29. COCONUT CHAI at BONOBO’S

This was a true New York discovery. I was just thirsty one afternoon and wandered into what looked like a generic deli across from Madison Square Park. In fact, it’s Bonobo’s, a casual vegetarian restaurant. And on display, I stumbled upon a very intriguing drink, which turned out to be one of the most delicious things I had tasted in my life!

With creamy, sweet coconut flavors on the front and spicy, sweet chai masala spices on the finish, this drink may as well have been dessert and a nutritious one at that. It’s made with fresh young coconut and the only extra sweetener is the healthier agave nectar. My only complaint is how small the bottle is and how addicting the stuff inside is. There’s not even close to enough to give me a satisfying fill of my new favorite discovery. I guess that just means I’ll have to buy another bottle.

28. GO FIG YOURSELF PIZZA at PAULIE GEE’S

Good ol’ Paulie Gee! I’ve written about his amazing contributions to the pizza world and have been a fan of his since the first day I tasted his wood-fired creations. Last year, the Cherry Jones made my list. And this year, a seasonal pie with similar ingredients made my list. That’s right, this is another fruit pizza!

Usually the thought of fruit on pizza (pineapple?) earns gasps in the serious pizza world. But Paulie is a master of flavor combinations and discovering fresh ingredients. The Go Fig Yourself (the name alone should make a Top 100 list) uses fresh black mission figs (hence the seasonality of the pie). The rich bite of gorgonzola and salty earthiness of prosciutto di parma keep the sweetness of the figs and fior fi latte in check. All good chefs know every dish should have some sort of acidity. Paulie takes care of that with a sprinkling of orange blossom honey. Brilliant! Price: $17

27. STRAWBERRY CINNAMON RIBS at TRAIF

I’ve always been a bad Jew. I used go out every year for my birthday to get a big slab of BBQ pork ribs. They really were my favorite. And I would tend to agree with most of Brooklyn that pig is the tastiest of all the meats.

Traif is a perfect place for me in many ways. The name itself hints at things only a bad Jew (or a non-Jew) would eat and the food here is stupendous (and affordable). The second dish to make my list this year (there were two on last year’s list as well) are the glazed baby back ribs. This is a throwback to my youth, but I never experienced any as uniquely flavorful and tender as these. The glaze is quite complex with a good level of sweetness from the strawberries and a mild spiciness from the cinnamon. Maybe this could convince more Jews to finally come over to the dark side. Price: $9

26. GRAPEFRUIT GIVRE at BOULUD SUD

The Grapefruit Givre was perhaps the strangest dessert I’ve ever tasted. And yes, I’ve had beet ice cream and celery sorbet, but this takes the cake. Not because of the strange flavor combinations, but because there are so many things going on in this visually striking, slightly avant garde, playful dish. 

I probably wouldn’t have tasted this if it wasn’t listed on Time Out’s list for 2011, so I’m eternally grateful. Pastry chef Ghaya Oliveira, who hails from Tunisia, uses a hollowed out frozen grapefruit as the bowl. Inside are layers upon layers of delicious treasures, including a tart grapefruit sorbet, creamy sesame foam, and chewy pieces of floral rose candy. The interactive dish is sealed up with a brittle sugary caramel tuille and beautiful cotton candy-like halvah shreds. The fruit is garnished with sesame seeds. And like an enthralling piece of art, at first I didn’t know what to make of it, but eventually I let the experience overtake me and I reveled in its glory. Price: $13

35. DIRTY PICKLE MARTINI at SWEET AFTON

This drink could have easily fit into my strange combination category (or my vegetable category for that matter), but anybody who has frequented dive bars or Brooklyn has probably encountered the wonders of the pickleback. That’s right, that’s a shot of pickle juice used as a chaser. So pickles and alcohol are nothing strange.

And really, is a pickle garnish much different than the briny, salty flavors of the standard martini olive? The signature cocktail at this Astoria gastropub is a take on both a dirty martini and a pickleback. It’s a crisp, tangy, briny sensation that’s one punch up from your usual martini. Price: $9

34. VIA VERO at WEATHER UP TRIBECA

The sleek Tribeca outpost of Weather Up is one of my favorite new cocktail dens. It’s not on everybody’s radar, so there’s no line around the corner, it’s warm comfortable and homey, and the drinks are pretty darn good.

The Via Vero, which no longer appears on the cocktail menu (although I’d bet the well-trained bartenders could whip it up again), was my favorite. A quaffable potion of spicy Añejo rum, pear liqueur, sweet vermouth, and herbaceous bitters. It’s a well-balanced concoction that really plays up on the sweet and spicy with a round bitterness at the end. It pairs beautifully with the housemade spiced potato chips. Trust me, I speak from experience. Price: $14

33. BRONX PALE ALE from BRONX BREWERY

The craft beer revolution has finally begun! We’re seeing more beer making in and around New York in the last year than we have in the past decade! Bronx Brewery is the newest addition to that community and so far they’re making just one style of beer. And they’re making it really well.

While the pale ale is currently being brewed in Connecticut, it can only be found in the city and plans are in motion to open a facility in the namesake borough next year. It’s a balanced brew made with five types of barley malt and two distinct types of hops. The result is a mellow concoction with sweet and spicy flavors and a hint of grapefruit bitterness at the end. Looking forward to trying more from these guys. Price: Varies

32. SMOKIN’ BONE at FATTY ‘CUE

I’m not a big fan of Zack Pelaccio’s Fatty restaurants. Both of TONY’s list items from last year were pretty much a bust and aside from some flavorful bites here and there, I find all the food overpriced and way too fatty (I know, I know). But there was one thing that I kept thinking about after my disappointing meals ended. And that’s this unlikely cocktail.

The Smokin’ Bone is the perfect compliment to this over the top lard-heavy food: a blend of spicy warming bourbon, mixed with smoked pineapple, lime juice, chocolate bitters, and some Tabasco sauce. A new location of Fatty ‘Cue recently opened in the West Village to more promising press. I may check it out and if I do, you can be sure of which cocktail I’ll be ordering. Price: $11 (Brooklyn), $13 (West Village)

31. THE COMPANION from BROOKLYN BREWERY

Brooklyn Brewery’s brewmaster Garrett Oliver is truly a master of brews. This year he released a 900-page encyclopedia on all things beer called The Oxford Companion to Beer. And as a celebration of the book’s release, the brewery released a special beer as a companion to the book. It’s called The Companion.

The style here is that of a wheat wine, which I had never even heard of. I love strong barley wines and this is similar in strength, but with much lighter and with more wheat characteristics. There’s a nice sweet, honey flavor at the start and then the flavors move into more complex bready, spicy notes. It’s a strong, utterly drinkable beer with some untapped flavors. The only problem is, at 9% alcohol, if I drink too much of this, it might be tough to concentrate on that encyclopedia. Price: Varies

NUMBER 40: PAPDI CHAAT at BHOJAN

Chaat is sort of the ultimate street food in India, but yet you really have to go to a restaurant or a fast food takeout joint to get a sample of this addicting snack. It’s quite surprising that I have yet to discover a food cart selling this specialty. The best version I’ve had was this past year at vegetarian (and kosher) Indian restaurant Bhojan.

The papdi chaat is a fantastic combination of fried dough bits (think those crunchy wonton freebies at American-Chinese restaurants) topped with curried potatoes, crisp bean sprouts, a sweet chutney, a spicy chutney, and plenty of cooling yogurt sauce. It’s a wonder of textures and flavors beautifully refined to sit-down restaurant fare. Price: $6

NUMBER 39: MAIZ TOASTADO at BARZOLA

Barzola is quite famous in the Ecuadorian community. People travel from as far away as Pennsylvania just to get a meal here, but many locals don’t even know about its two locations in Queens and Brooklyn. I can’t even find a single NY food blog entry about the food here. Well, let me be the first then.

 At their well-hidden location on a residential Williamsburg street, we had some really good ceviche and tamales. But the dish I ordered seconds of were the very simple and crunchy maiz tostada, also known as cancha. It’s the perfect bar snack: a bowl of toasted puffed corn kernels that have been tossed generously with oil and sea salt. They’re hot, starchy, and helplessly addicting. I couldn’t stop eating them. Maybe it’s a good thing nobody knows about Barzola because they’d have none of these left. Price: $2

NUMBER 38: SAAG PANEER at JACKSON DINER

Spinach and cheese dip is a pretty American dish, but Indian cuisine has a far superior version of melding the green vegetable and cow product. Saag paneer literally translates to spinach cheese and the best version I’ve had yet was at Jackson Diner, an old standby Indian restaurant in the heart of Jackson Heights.

Some people claim that Jackson Diner has gone downhill over the years. This was my first visit and I was very happy with my meal, especially the creamy and earthy saag paneer. Cubes of silky and smooth paneer cheese float in a rich creamy spinach sauce. The result is a not too spicy dish with lots of textures and enjoyable subtle flavors. Soak it up with some tender basmatic rice or nan bread. Much more refined and delicate than a bowl of that nasty goo most American restaurants call spinach dip. Price: $9.95

NUMBER 37: HIRATA BUNS at IPPUDO NY

Last year, Momofuku’s famous pork buns made my Top 100. I fell in love with those years ago and it’s a must order whenever I visit one of their hip East Village locations. However, the pork bun phenomenon doesn’t end there. Many people who hear about my love for Momofuku’s version will tell me that Ippudo’s buns are even better. And this year, I finally gave them a try.

Ippudo is known for both it’s serious ramen noodle soups and it’s ridiculous long wait for a table. I had been here before and liked their overpriced ramen dishes, but I had never tried the pork buns. Late one weekday lunch, I found myself back at Ippudo and I knew these had to be part of my order. I don’t know if they’re better than Momofuku’s but they’re different and still decadently delicious. These are slightly less refined, but just as sweet, spicy, and fatty. The steamed white bread bun soaks up all the sauce and meaty juices to ensure you get the full experience. Crisp iceberg lettuce and smoky mayo round out the experience. Price: $9

NUMBER 36: MUSLIM LAMB CHOPS at FU RUN

Fu Run is an inconspicuous Chinese restaurant serving food from the Dongbei region. The food here has lots of worldly influences, but lamb seems to be the favorite meat of the cuisine. Their most famous dish is the massive Muslim lamb chops, which is actually the lamb breast. But you’d never be able to tell what kind of meat is under all those cumin seeds. It’s a dramatic (and slightly scary) presentation and that alone could put this in my Top 100 list. 

Yet the flavors here are rich, bold, and surprisingly new. I’ve had cumin lamb at other Chinese restaurants and it verges on being overpowering and inedible. Not this one. It was dangerously edible. The fatty, fall-apart tender lamb meat gives the toasted cumin seeds a run for their money in the flavor department. And the unusual sensation of the crunchy cumin seeds is an exciting mouth experience. This is a unique hearty dish that I’ve been craving ever since. Price: $21.95