"The tender, magical squab was the standout of my meal at Super-Luxe, praised for its perfectly red, rare breast and cognac-sticky legs and wings."
"Paul Carmichael's Puerto Rican pork chop at Kabawa won my palate with its massive size and balance of peppery and fatty flavors, achieving a culinary triumph."
In 2025, notable dishes from two esteemed New York City restaurants were highlighted for their exceptional quality. At Super-Luxe, chef Alexia Duchêne’s squab impressed diners with its tender meat and rich flavors, especially the cognac-glazed legs and wings. At Kabawa, Paul Carmichael showcased a Puerto Rican pork chop that was large, peppery yet balanced, making it a standout favorite among other creative culinary offerings. Both dishes exemplified how remarkable individual items can elevate the overall dining experience.
Read at Grub Street
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