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.
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.
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