Helen Rosner’s annual roundup in The New Yorker spotlights standout dishes from 2024 that delivered exceptional sensory experiences. These selections, drawn from various new restaurants, are celebrated for their culinary creativity and memorable flavors.
Highlights include the Grilled Cheese at Cocina Consuelo, featuring a croissant with sharp cheddar and salsa macha; Frogs’ Legs Persillade at Le Veau d’Or, served in a garlic and parsley butter bath; and the Jambon-Beurre at Cafe Mado, combining tender ham, butter, and Comté on a fresh baguette. Other notable dishes are the Duck-Duck-Duck Tortellini at Café Carmellini, the Khao Khai Ra-Bert at Sukh, and the Blackened Swordfish Belly at Strange Delight.
These dishes exemplify the diverse and innovative culinary landscape of 2024, offering diners a range of flavors and experiences across different price points and cuisines.
