100 Favorite Dishes: Lobster macaroni and cheese from Mizuna
Suffice it to say that I eat out more than the general population, unless, of course, the general population can catalogue more than 450 restaurant meals in a year -- which is about the number of breakfasts, lunches and dinners that I stomached in 2012. Pathetic, isn't it? But all those food dates are worth the gluttony, because it allows us to tell you where you should eat, a little favor that we started in late 2009, when we embarked on a culinary journey that took us through our favorite dishes in the Mile High City -- 100, to be exact. Now we're back with round three, counting down (in no particular order) 100 more of our favorite dishes in Denver (and Boulder). If there's something in particular that you think we need to try, reveal it in the comments section below, or shoot me an e-mail at email@example.com.
No. 91: Lobster macaroni and cheese from Mizuna
Macaroni and cheese, once a comfort-food staple of every Sunday supper (not to mention the elementary school cafeteria), isn't what it used to be. And thanks to chef Frank Bonanno, who makes no apologies for food steeped in indulgence, the slightly chewy, sauce-soaked elbow macaroni and cheese at Mizuna is definitely not your grandmother's version -- unless, that is, your nana favors poached sweet lobster meat in place of Oscar Meyer ham and silky mascarpone over Velveeta.
The immodestly rich recipe, which originated with Thomas Keller, is completely hedonistic, its base of butter, heavy cream and wine a luxurious invitation to submission. Every chef, every cook, every kid and every home kitchen tongs twirler has their own version of macaroni and cheese, but Bonanno's orchestration, finished with a lusty swirl of lobster oil, is so sensual -- so wonderfully immoral -- that it makes your heart race just thinking about it.
Hungry for more? All the dishes in our 2013 countdown are linked below:
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