KelsEats’ Top 10 Dishes of 2010 – #3

3) Monkfish Liver Torchon, Benu

You know those rare moments where every element in a dish brings out nuances of the main component that would otherwise go unnoticed? You know those even rarer moments when the wine also brings out a flavor in the dish that would be lost without it? Where the primary component, the set, and the wine form a culinary trifecta? That was my experience with this dish. The battle that plays out in your mouth between salty and sweet, rich and refreshing, and creamy and crisp is epic and so compelling that after a 15 course tasting menu, I went back the next night to order that same dish a la carte. In a single bite I was transformed from someone who had never even heard of monkfish liver, to a monkfish liver fanatic with uncontrollable cravings. To read more about that dinner, check out my full account of my night at Benu.

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