In front of you sits a napoleon of caramelized foie gras, mackerel, and roasted pepper—an intricate sweet-savory morsel the size of a silver dollar. Connecting it to the miniature mound of grilled apple and nuts on the other side of the plate is a translucent bridge of dried leek decorated with pansies and glistening trout eggs. Did a salivating Fabergé jeweler or a three-starred chef dream this up? Nah. At Aloña Berri, this is bar grub. The price tag? A mere four bucks. Here you can compose an entire meal of such Lilliputian wonders.
Congratulations to Mei Lin, winner of Top Chef Season 12.