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Top 10 Restaurant Dishes of 2011

Slide 2 of 12

Foie Gras-Banana Bread Terrine: Seasons at the Ocean House; Watch Hill, Rhode Island

My favorite course involved Moulard duck foie gras. Chef Eric Haugen cooks the duck liver sous vide, so that it melts, then refrigerates it to firm it up; the result is exceptionally smooth. Layered with banana-walnut bread and a crimson rhubarb gelée, it is the most luxurious comfort food imaginable—creamy duck liver sandwiched between sweet bread and tart jelly, with painterly garnishes that include celery leaves and red watercress. It’s supremely gratifying to know that a 26-year-old South Korean chef adopted by parents from Illinois could land on the New England coast with such universally delicious dishes. —Dana Cowin

slideshow Great Comfort Food Recipes

Photo courtesy of Seasons

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