Try the mozzarella sticks from our 100 Best list: You’ve got to give props to a mozzarella stick whose mozz is made in-house.
Try the chocolate bouchon from our 100 Best list: Stephanie Izard successfully incorporates foie gras as a decadent marshmallow “fluff” alongside a moist chocolate cake.
Try the frozen cucumber mousse from our 100 Best list: Executive pastry chef Bryce Caron turns a humble cucumber into this creamsicle-like dessert, which is unexpectedly rich & surprisingly refreshing
Try the duck fat yaki soba noodles from our 100 Best list: A bowl of everything you could ask for: thick, satisfying noodles in mustard sauce, fatty morsels of duck and crunchy slivers of cabbage.
Try the Chestnut doughnut from our 100 Best list: It doesn’t get any better, any fresher, any more flavorful, any airier than this.
Try the ham and cheese fondue from our 100 Best list:Take a croque-madame, increase the cheese tenfold, melt it in a crock, fold in ham, put the egg on top and use the bread on the side, for dipping.
Try the Triple S from our 100 Best list: This maki, made of sweet potatoes, salmon and the mysteriously-named “spicy dynamite sauce” is everything that is wrong with sushi. And it tastes so right.
Try the In the Rocks from our 100 Best list: It's our favorite drink at this high-concept lounge, for how it seamlessly integrates tactile pleasure (“cracking” the rock) into a beautifully made drink.
Try the michelada from our 100 Best list: We know it contains Tecate, Cholula and Valentina hot sauces, and Maggi. Oh, and we’re certain it's delicious, alleviates hangovers & might just cure cancer.
Chef John Anderes (ex-Avec) elevates Telegraph into a full-fledged restaurant with a seasonal menu and sates wine-induced cravings (e.g., a ham-and-coriander-mustard tartine). En savoir plus .
