Best Restaurant Dishes of 2013

The year's most extraordinary dishes reflect the biggest restaurant trends of the moment: nose-to-tail-fin eating, live-fire grilling and...
One dish served fresh every day.
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Foie Gras with Avocado

The Elm, Brooklyn • It takes a talented chef to pair foie gras with avocado. But I knew I could trust Paul Liebrandt to do it. At his new French-leaning spot, The Elm, the chef makes a perfectly smooth foie torchon. Then he serves it with avocado. Crazy, I thought, but together they're outrageously silky; plus the avocado's subtle flavor boosts the ultra-buttery foie gras. Liebrandt adds other glorious, unconventional touches: He coats the torchon in smoky kombu gelée, drizzles almond milk next to the avocado slices and spikes the accompanying brioche with Thai long peppers. Trust me: It's delicious.—KK

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