100 Very Best Restaurants 2013: Best Dishes

One of the best ways to start a meal at Blue Duck Tavern: luxuriously rich bone marrow slathered on toasts. Photograph by Scott Suchman.

At L’Auberge Provencale, the “Adventures in Coffee” dessert marries meyer-lemon cream with coffee parfait, chocolate cake, and Bailey’s ice cream. Photograph by Scott Suchman.

The Inn at Little Washington puts a deliciously haute spin on the ice-cream sandwich. Here, it’s made with butter pecan ice cream and sauced with hot caramel. Photograph by Scott Suchman.

Tim Ma’s eclectic menu at Maple Ave Restaurant includes a standout rendition of shrimp and grits. Photograph by Scott Suchman.

The prosciutto-wrapped monkfish at Marcel’s arrives stuffed with truffles and served atop white-bean puree. Photograph by Scott Suchman.

A dessert that will satisfy chocoholics and fruit lovers alike—the chocolate/passionfruit gateau at Marcel’s. Photograph by Scott Suchman.

At Proof, chef Haidar Karoum accents pan-roasted foie gras with cherry shortcake, crunchy cocoa nibs, bing-cherry jus, and pistachios. Photograph by Scott Suchman.

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