Gael Greene
Appetizer: Baby Scallops on Green-Apple Brunoise with
Fresh Wasabi, Yuzu, Olive Oil, and Sea Salt
JEAN GEORGES
1 Central Park W.
212-299-3900
Scallops this sweet and rare inspire daredevil tricks. What makes this work is the wasabi smack and yuzu citrus.
Intermezzo: Shad Roe out of its Sac With Bonito Flakes and Dried
Hot Pepper with a Shot of Icy Aquavit
PER SE
I’ve been eating for decades and never encountered anything
like Thomas Keller’s shad in the nude. The aquavit is my idea.
 |
(Photo: Kenneth Chen) |
Entrée: Hawaiian Escolar Slowly Poached in Olive Oil
with Salad of Lettuce Hearts and Tomato Confit
LE BERNARDIN
Its mother would not recognize this white tuna with all the silken sweetness it picks up in Eric Ripert’s hands.
Dessert:
Four-Part Citrus Tasting
JEAN GEORGES
Citrus is what I crave
after so many tastes. Johnny Iuzzini’s unforgettable quartet features grapefruit gelée with blood-orange segments and honey-ginger ice cream,
and that’s just for starters.
Robin Raisfeld
Amuse-Bouche
Edamame with Thai-Basil Lime Oil
KUMA INN
113 Ludlow St.
212-353-8866
I’d go all-Asian. These
are the plumpest, freshest soybeans in town, imbued with a zesty citric zing.
Appetizer:
Galangal-and-Coconut Soup with Chicken Lemongrass, and Kaffir Lime
KITTICHAI
60 Thompson St.
212-219-2000
A coconut-creamy, chili-fired tom
kha gai to put all others to shame.
Entrée:
Jungle Curry
SRIPRAPHAI
64-13 39th Ave., Woodside
718-899-9599
Unrestrainedly spiced and fully flavored—one of countless reasons to make a Woodside pilgrimage.
Salad: Mung Chaat
DÊVI
8 E. 18th St.
212-691-1300
A crunchy, palate-cleansing construction of pappadam (lentil wafers) and mung beans.
 |
(Photo: Kenneth Chen) |
Dessert: Sesame Sundae
BÔI
246 E. 44th St.
212-681-6541
Il Laboratorio del Gelato’s sesame ice cream layered with caramel, toasted sesame seeds, and chunks of dense, rich halvah.
Rob Patronite
Zuppa:
Cappellitti in Brodo
TEODORA
141 E. 57th St.
212-826-7101
The opening bid in my ultimate pastivore’s tasting menu: delicate veal-stuffed dumplings in a capon broth so rich
and soothing, just looking at it can cure a cold.
 |
(Photo: Kenneth Chen) |
Primo:
Housemade Spaghetti with Tomato and Basil
L’IMPERO
45 Tudor City Pl.
212-599-5045
The essence of Italian cooking: a simple
dish that transcends its simplicity.
Secondo: Orecchiette with Sweet Sausage and Rapini
BABBO
110 Waverly Pl.
212-777-0303
It’s almost impossible to pick just one Babbo
pasta, but if forced, I’d go with the exquisitely
chewy orecchiette.
Contorno: Potato Gnocchi
HEARTH
403 E. 12th St.
646-602-1300
Marco Canora’s
signature side: rich, buttery, and as
light as cotton candy.
Dolce:
Polenta Nera
SAN DOMENICO
240 Central Park S.
212-265-5959
Not a pasta, but a good way to end the
starchfest: It’s served warm with dark chocolate, hazelnut, and whipped cream on top.