2022 was a great year, with the first Michelin Guide Florida being published. Even though I believe the current Michelin Guide needs some changes, it still marks a monumental moment for Florida’s food scene. We also traveled this year to Washington DC and NYC to experience their food. Overall there were lots of great meals that I had this year and I’m looking forward to next year! Without further ado, let’s get to the list.
Honorable Mention: Warm Valrhona Chocolate Cake
Temperatures and textures mixed well in this dish. The cold, refreshing ice cream combined with the hot molten chocolate center and the delicate flakiness of the cake for a dessert that lived up to its expectations.
Honorable Mention: Tacos Al Pastor
With juicy and charred pork, refreshing onions, and sweet pineapple, this was the best taco I have ever had.
Honorable Mention: Key West Pink Shrimp
This dish was so flavorful, containing the charred sweetness of shrimp, the cheesiness of the polenta, the sweetness of the corn, and the vegetal and savory flavor of the bell pepper. The polenta coated the plump shrimp well.
Honorable Mention: Chocolate Torte with Almond Praline
The chocolate mousse was smooth, but the torte contained a crispy layer on the bottom. The ice cream contained the flavor of rum, and the disk on top was flaky. This made it a very interesting dessert.
Honorable Mention: French Toast with Caramel Ice Cream
The French Toast was so rich and had a slightly crispy crust that lead into a buttery, soft, and creamy center. The ice cream provided coldness to balance the hot center of the French toast. The crisps on top of the ice cream had a nice charred flavor and extremely crispy texture.
15. Wagyu A5 Robata
This was A5 Wagyu, so without it, the list would not be complete. The fattiness and tenderness of the beef are what make it the best beef in the world. The aspect of it being served on a robata is great because it allowed us to sear it as necessary and keep it hot even after a while.
14. Marinated Baby Chicken
The chicken was so unexpectedly tender and juicy, and there was no dryness or toughness at all. The glaze was slightly sticky and sweet, sour, and salty for a nice flavor, but it was the texture that stood out for this chicken.
13. Brioche-Stuffed Chicken
The chicken was just as tender and juicy as the chicken before, but the skin was so crispy and the layer of stuffing added a lot of flavor. The sauce was complex and full of umami, which coated the chicken well and the mushroom and truffle, and foie gras paste added even more flavor to this texturally amazing and flavorful dish.
12. Focaccia
This was the most unique bread service that I ever had. The fluffy focaccia was a great backdrop for the cheese, tomatoes, and blueberries. The combination resulted in an explosion of flavor with sourness, sweetness, and cheesiness as a memorable way to start the meal.
11. Xiao Long Bao
The broth inside the Bao flooded out when you bite into it and was so full of umami. The wrapper was also nice and firm to prevent it from breaking and spilling the broth, yet not too firm and had a pleasant texture. The filling and broth were truly spectacular, with the potent umami and meatiness working amazingly with the vinegar. This was the best Xiao Long Bao that I have had in the US.
10. Wagyu Bavette Au Jus
The steak was so tender and well-charred, which the creaminess of the egg yolk and the herbiness of the chimichurri complemented well. The vegetables were also extremely fresh.
9. Wagyu Beef - Bresca
The fermented mushrooms had great acidity and sourness working together with the mustard seed’s slight spiciness to cut through the juiciness and extremely well-aged flavor of the steak. The dish was full of powerful and bold flavors.
8. Dark Chocolate Crémeux
The layers in this dessert added so much complexity in terms of flavor and texture. The crispiness of the chip, the softness of the sabayon, then the creaminess of the ice cream all lead into the cake at the bottom. The flavors of chocolate, caramel, and vanilla also mixed well together.
7. Akamaru Ramen
The noodles stood out, having a perfect texture and soaking up the intense umami of the broth and soy sauce. The paste added wonderful sweetness and slight spice, which complemented the noodles so well. The fattiness and char of the pork also worked well with the ramen and provided some texture along with the bamboo shoots. This was easily the best ramen I have ever had by far.
6. Steak Tartare
The flavors in this tartare were so potent, which covered up the rawness of the beef. The mustard seeds, onions, and herbs combined amazingly for a harmonious yet powerful flavor. Texturally, the crispiness of the onions combined with the slight pop of the mustard seeds complemented the tenderness of the beef perfectly. The intense flavor packs a punch!
5. Eggs on Eggs on Eggs
The combination of the umami and richness of the eggs, savory notes of the fried egg sauce, brininess of the caviar, and freshness and slight sweetness of the dill combined with the smooth texture of the sauce interspersed with pops from caviar and crispiness and fluffiness of the brioche for a truly sensational dish.
4. Butcher’s Luncheon
The steak was amazingly tender and eating it right off the grill was fun. The rice cakes were grilled to have a crispy outside and were very interesting. Both of the kimchi had a strong flavor yet a juicy and crispy texture. The egg souffle had a wonderfully soft texture and umami flavor. The steak stood out though, as it was so tender, juicy, and flavorful.
3. Tagliatelle with Black Truffle
The earthy aroma of the black truffle being shaved tableside was spectacular. The taste was much milder, and the umami from the pasta paired well with the truffle. The aroma of the truffle was unforgettable and the experience was definitely worth it.
2. Sunchoke Agnolotti
The sunchoke filling had so much umami, and the sauce added even more. The nuts provided a nice crunch and the mushrooms had even more umami, though they provided a different flavor. It was a powerful umami bomb, yet it still maintained a certain complexity in its flavors.
1. Dry Aged Duck Breast
The presentation was incredible, and the intense flavors of the aged duck worked amazingly with the sour cherry‘s sweetness and tartness as well as with the tanginess of the mustard. The potent sauce amplified the entire dish’s flavor. Texturally, the shatteringly crispy skin lead into extremely tender, fatty, and juicy duck which combined perfectly with the softness of the salsify and slight snap of the cherry. This extraordinary and profoundly complex dish was worthy of the top spot of 2022.