No. 75: Charcuterie board from Black Pearl
Black Pearl's kitchen, now in the strikingly mature hands of accomplished chef Samir Mohammad, is better than ever, in part because of its ambitious in-house charcuterie program, which proselytizes every scrap, bit, piece and part of whatever beast Mohammad is butchering during his weekly animal breakdown sessions.
See also: Exclusive: Samir Mohammad named new executive chef of Black Pearl
The incredible selections are dictated only by the size of your appetite, but I highly suggest splurging on the whole board: Alsatian duck sausage; a sultry duck pâté dusted with duck fat salt crystals and crushed pink peppercorns; slices of duck prosciutto and duck pastrami; triangled wedges of exquisite headcheese; a salty Barolo-cured beef bresaola; and crisp pops of duck chicharrones. All the meats are mounted on rustic wooden slabs re-purposed from wine crates and embellished with a profoundly satisfying spread of heavenly frills, including a trio of housemade mustards; a drift of spicy giardiniera; baked apple chips; bright-hued pickled carrots; and fragments of walnut brittle, which should be packaged, sold and stowed in a safe, just in case you're shacked up with a thief who has a fetish for sugar crack.Hungry for more? All the dishes in our 2013 countdown are linked below:
No. 100: Foie gras oysters from Sushi Sasa No. 99: Porchetta from Parisi No. 98: chocolate caramel sea salt tart from Spuntino No. 97: Nachos from the Pioneer No. 96: Fried pickles from TAG Burger Bar No. 95: Breakfast burrito from Jalapeños Mexican restaurant No. 94: Jajangmyeon from Yong Gung Dragon Palace Chinese Restaurant No 93: French fries from Jonesy's EatBar No. 92: Fried rice from Benihana No. 91: Lobster macaroni and cheese from Mizuna No. 90: Schezuan beef in numbing chile oil from Chef Liu's Authentic Chinese Cuisine No. 89: lamb tartare from Epernay No. 88: Reuben from the Bagel Deli No 87: Wood-fired chicken from Pizzeria Basta No. 86: Watermelon and frisee salad from EDGE No. 85: Chicken-fried eggs and smoked buffalo hash from Sassafras No. 84: English pea agnolotti from Harman's Eat & Drink No. 83: Sushi - any sushi - from Land of Sushi No. 82: Sopressata pizza from Kaos No. 81: Philly Phanatic from Large Marge's No. 80: Migas tacos from Moontower Tacos No. 79: 100 Favorite Dishes: Pozole from La California Panaderia No. 78: 100 Favorite Dishes: Dan dan noodles from Euclid Hall No. 77: 100 Favorite Dishes: Hot pot from China Jade No. 76: 100 Favorite Dishes: Masala dosa from Chai & Chai
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